The Viking Cooking School & The Alluvian Hotel







Category: General
E-Mail to a Friend E-Mail to a Friend

What a treat to go to the Viking Cooking School and stay at the Alluvian Hotel. Here is the info for going and staying in Greenwood, Mississippi.

Viking Cooking School

www.vikingcookingschool.com

Viking Cooking School
325 C Howard Street
Greenwood, MS 38930
P   662.451.6750
F   662.455.7809


Alluvian The

www.thealluvian.com

318 Howard St
Greenwood, MS 38930-4336
(662) 453-2114

 Here is the infomation on the Great Culinary Weekends. They are a do not miss!

BILL SMITH CULINARY WEEKEND
Executive Chef Crook’s Corner
Chapel Hill, North Carolina
February 19 – 21, 2010
For more than a decade now, Bill Smith has presided over the kitchen at Crook’s Corner, bringing his instinctive and creative approach to cooking to an ever-growing, always enthusiastic crowd who has come to associate dining at Crook’s with good company, great food, and a belief that every meal is a reason for celebration. His cookbook Seasoned in the South: Recipes from Crook’s Corner and from Home captures the flavors of the freshest seasonal foods and the spirit of one of the South’s liveliest and most innovative kitchens. One and two night packages available. To read more about Bill or for additional package information or call 866.451.6750.

FRANK STITT CULINARY WEEKEND
Executive Chef Highlands Bar & Grill, Bottega, and Chez Fonfon
Birmingham, Alabama
April 16 – 18, 2010

Birmingham’s Frank Stitt has been on our list for years – and we are so excited to have him in our lineup! Frank’s signature restaurant, Highlands Bar & Grill, combines consummate French technique and the seasonal flavors of our south. Chef Stitt has been named Best Chef Southeast by the James Beard Foundation, and all of his restaurants have been featured in an abundance of publications. Gourmet Magazine has named Highlands #5 in the list of “The 50 Best American Restaurants,” and Bon Appetit called Frank one of the culinary “Legends of the Decade.” One and two night packages available. To read more about Frank Stitt or for additional package information or call 866.451.6750.

KELLY ENGLISH CULINARY WEEKEND
Executive Chef Restaurant Iris
Memphis, Tennessee
July 16 – 18, 2010
Chef Kelly English received the extraordinary honor of being named one of Food & Wine Magazine”s 2009 Best New Chefs. After years of training under acclaimed chef John Besh of New Orleans, English moved to Memphis and opened the award-winning Restaurant Iris, a French-Creole restaurant, in the historic Overton Square of midtown Memphis. Here, Kelly infuses his endless creativity and passion for food into each dish, whether indulging in his Oysters three ways, a “Knuckle Sandwich”, or a dessert made just for you. One and two night packages available. To read more about Kelly or for additional package information or call 866.451.6750.

FRANK BRIGTSEN CULINARY WEEKEND
Executive Chef Brigtsen’s
New Orleans, Louisiana
September 10 – 12, 2010
Chef Frank Brigtsen utilizes his native New Orleans palate to create dishes that pay tribute to the traditions of Louisiana cuisine. A restaurant critic for The Times-Picayune described Frank’s interpretation of Creole/Acadian food as a “reaffirmation that Louisiana cooking is America’s most durable and satisfying. Brigtsen’s is now the place against which all other restaurants serving South Louisiana cuisine have to be measured.” Over the years Frank has been named a Food & Wine “Best New Chef,” New Orleans magazine “Chef of the Year,” and Best Chef Southeast by the James Beard Foundation. One and two night packages available. To read more about Frank Brigtsen or for additional package information or call 866.451.6750.


E-Mail to a Friend E-Mail to a Friend

Leave a Reply