Viking Cooking School- Argentine Steakhouse

Kevin and I were given two spots to a cooking class at the Viking Cooking School. This was our first time at a formal cooking class. There are a lot of choices when it comes to classes, not only with the food itself, but there are also many styles; Hands On (you are following the recipe with direction), Demonstration (you watch the chef prepare), classes designed for kids (usually hands on as well), Wine/Beer classes, and so on.  We wanted hands on and something besides Italian so we opted for the Argentine Steakhouse.

As we were driving there, we started to realize we had no idea what to expect. We both were in flip flops and didn’t bring anything. Was there a dress requirement? Are we supposed to bring our own knives? Aprons? Did we miss a list of supplies that we were supposed to bring? Luckily the answer to all of those were no. Flip flops and t-shirts were just fine and they had everything ready to go for us.

We got there about 15 minutes before the class was going to start. The chef/teacher was outside grilling what was to be our ‘sample recipe.’ They prepare a dish, or sample, for the class to snack on and we get the bonus recipe, for us it was Grilled Chorizo on Crusty Bread with Chimichurri Sauce (Choripàn).

We walked in and had time to tour around the Viking store, drool over some kitchen gadgets, and open up some red wine. We were pleased to see wine and glasses sitting out, we were really unsure if it was going to be included. We were also pleasantly surprised to see a total of 5 spots set up with aprons since we were told classes typically average about 10-12 students. The class menu was Argentine Empanadas, Empanada Shells, Grilled Skirt Steak with Chimichurri Sauce, Roasted Marinated Sweet Peppers, Oven Roasted Potatoes, Creole Salad, and Flan.

The class was great, very hands on, and with such a small group the teacher, Shaun, was able to teach us some nice knife skills and other kitchen tricks. Shaun was a fun teacher, she is originally from California, loves food and cooking, and really took the time to show us anything we wanted and answer all of our questions.

She even was very descriptive about which cuts of meat to use.

 

 

 

The students were a good mix, and everyone was very eager to learn and ask questions. One of them had done his LDS mission in Argentina and attempted to teach us the ‘real’ was to fold empanadas. No one could get it down like he did, but it was still fun to try and see him in action.

We left full and satisfied. We truly feel like we learned a lot and had fun doing it. The class was scheduled from 5-8 and we didn’t get out of there until after 9. We definitely recommend it and it was a great gift! If I had to say anything bad about it, it would be that we realized how crappy our knives at home are.

There are several other places that offer cooking classes in the Salt Lake City area, Harmon’s, Tony Caputo’s, Sur la Table and I’m sure the list goes on. There is also the SLC Foodie that organizes mixers. The more I look around the more I see how big the food culture is in Salt Lake City, and it’s going to keep us busy for a long time!

 

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