We’re certain you’re all amazing cooks. There’s not one recipe that you haven’t mastered. We can barely make chili. If you’re like us, take a look at the new classes offered at Milestone Culinary Center’s Viking Cooking School. They’ve got French Pastry (oui!) Homemade Soups (mmm, hearty), Superbowl Bash (hike!) and more. Check it out after the jump.
Also below: Information on the “Taste Of” radio tapings, featuring a chef from Taos, Nikky Phinyawatana from Asian Mint, and more.
Cooking Classes & “Taste Of” Radio Tapings
January- February

Girls Night Out: In Honolulu
Instructor: Dianne May
Cooking is a passion and an art form in the aloha state. Considered the original “fusion” cuisine, Hawaiian food explodes on the palate with cultural influences from all over the world. So gather your girlfriends and head to “Honolulu” for a casual, laid back evening of welcome leis, tiki tunes, and heavenly food. And party like a Polynesian! Menu includes Tuna Poke in lettuce Cups, Macadamia-Crusted Mahi-Mahi with Pineapple Tomato Relish, and more.
Date/Time: Thursday January 17th 6:30-9:30pm
Cost: $89
Contact: Brittany Stanko to reserve your spot- 214.217.2818

“Taste OF…” Radio
Chef Christopher Maher
Cooking Studio Taos
Nationally award winning / James Beard recognized Chef Christopher Maher joins “Taste Of” on January 21st. Maher heads the Cooking Studio TAOS – a teaching and food consortium – where people are encouraged to play with their food!
As a child in Alexandria, Egypt, Christopher’s mother and grandmother instilled in him their love of food and talent for cooking. Their teaching and Middle Eastern roots continue to influence his creations. While studying at the prestigious Neighborhood Playhouse School of Theater, In New York, Maher also began his formal career in the culinary arts waiting tables and in the kitchen of Tavern on the Green under Drew Nieporent’s direction. Maher moved to Los Angeles, California, and began teaching cooking to some of Hollywood’s actors and producers. While in Los Angeles, he also founded ChrisMichael’s catering, followed by ChrisMichael’s Desserts, ChrisMichael’s Cafe and finally ChrisMichael’s fine dining restaurant. Christopher recently opened Momentitos de la VIDA in 1999, a fine dining establishment in Taos, New Mexico. He worked as the Executive Chef until he sold VIDA 2006. Gourmet and Bon Appetit both named VIDA “one of the most notable restaurants in the Southwest” and Maher earned the prestigious AAA Four Diamond Award six consecutive years in a row from 2000 – 2006. In 2005, he was invited to cook at the prestigious James Beard House in New York, New York, to a sold out event.
Join “Taste Of” and Chef Christopher Maher as we cook, eat, laugh and learn.
Date/Time: Monday January 21st 6:30-9:30pm
Cost: $40
Contact: Rebecca Harkinson to reserve your spot- 214.217.2811

Bakeshop Basics
Instructor: Dianne May
Good baking depends on understanding basic techniques. Learn the art and science of baking breads, muffins, cakes and cookies in this comprehensive 5-hour workshop. Whether you’re a novice or a seasoned home baker, you’ll love expanding your bakeshop repertoire with these delicious, easy-to-follow recipes. Learn to work with yeast, mix dough, shape and proof loaves. Menu includes Basics Yeats dough, homemade sandwich loaf, candied orange peel scones and more.
Date/Time: Sunday January 27th 11:00-4:00pm
Cost: $135
Contact: Brittany Stanko to reserve your spot- 214.217.2818

The Essential Wine Series:
Series of 6 Classes Wednesdays, January- February 6:30-8:30pm
Held at Milestone Culinary Arts Center
Instructor: Loni Heyn, Pogos Wine and Spirits
Do you love wine and want to know more about it? Then this is the series for you. Over the course of six weeks, you’ll be part of an interactive, entertaining and an informative wine experience designed to advance your knowledge of wine as well as your passion for it. During each session, you will taste six to eight carefully chosen wines and enjoy a classic food and wine pairing. At the end of 6 weeks, you will be able to recognize, talk about, purchase and enjoy wines from around the world.
Wednesday January 16th 6:30-8:30pm
Session 1: How to Taste Like A Pro
Wednesday January 23rd 6:30-8:30pm
Session 2:The Important Whites:
Chardonnay and Sauvignon Blanc
Wednesday January 30th 6:30-8:30pm
Session 3: Crisp and Aromatic Whites:
Riesling, Pinot Grigio, Albarino
and More
Wednesday February 6th 6:30-8:30pm
Session 4: Elegant and Earthy Reds:
Pinot Noir and Syrah
Wednesday February 13th 6:30-8:30pm
Session 5: The Big Reds:
Merlot and Cabernet Sauvignon
Wednesday February 20th 6:30-8:30pm
Session 6: Great Beginnings & Sweet Endings:
Sparkling Wines and Dessert Wines
Date/Time: Series runs January 16th through February 20th, Wednesdays 6:30-8:30pm
Cost: $399 Series, $79 Single
Contact: Brittany Stanko to reserve your spot- 214.217.2818

Super Bowl Bash
Instructor: Dianne May
This year, don’t just serve chips and dip at your Super Bowl Party . Come to our “Super Bowl Bash” class and learn to prepare a sporty-yet-sophisticated menu of fabulous football-watching snacks while learning essential cooking techniques in this fun, relaxed workshop. These recipes are perfect for serving during the big bowl games- or for hosting any casual get-together. Menu, Spicy Garlic Peel-and eat Shrimp; Grilled Margarita Chicken wings; White Chili; Chipotle Cornbread; and Ice Cream Sandwiches.
Date/Time: Saturday February 2nd, 11:00-2:00pm
Cost: $79
Contact: Brittany Stanko to reserve your spot- 214.217.2818

French Pastry Favorites
Instructor: Dianne May
Paris means many things to many people- it is arguably the hotbed of haute couture, the heart of historic architecture, and the ultimate romantic destination. But no one can argue the fact that Paris is the world capital of decadent, melt-in-your-mouth pastries. The French passion for pastries is such that patisseries, or pastry shops, seem to abound on every street. Enjoy the sweet life in our delightful new workshop dedicated to preparing Parisian-style pastries found in the finest pastries in France. Menu includes Cream-Puff Pastry, Éclairs, Mini Rum cakes and more.
Date/Time: Sunday February 10th 1:00-4:00pm
Cost: $89
Contact: Brittany Stanko to reserve your spot- 214.217.2818

Homemade Soups
Instructor: Dianne May
Soup is comforting, homey, honest-to-goodness food. But delicious, well-made soups can be hard to find. Perfectly prepared soups start with some basic classical French techniques- and a little bit of love. Learn the chef’s secrets for taking shortcuts without sacrificing quality. Learn to garnish soups like a pro, elevating your soups to a whole new level. Menu includes Ginger-Scented Broth with Crab Dumplings, Roasted Butternut Squash Soup with Pancetta and Fried Sage, Cream of Broccoli Soup with Lemon pepper Croutons, and Shrimp Bisque with Crunchy Leek Garnish.
Date/Time: Sunday February 24th 1:00-4:00pm
Cost: $89
Contact: Brittany Stanko to reserve your spot- 214.217.2818

Family Foods For Life
Instructor: Dianne May
Our new Family Food For Life series is designed to provide families with the instruction and support needed to achieve healthy behaviors, including diet and an active lifestyle. Each week includes a hot topic, tips, featured activities, cooking demonstrations and rewards! Throughout the series, participants will be given specific goals to achieve, and their progress will be monitored. We look forward to celebrating your family’s journey on the healthy path
Tuesday February 26th 6:30-8:00pm
FFL 1: Fruits and Vegetables
In week one, we’ll review real food versus “fake” food and discuss how to stock your pantry with good stuff. In addition to learning cooking techniques such as cutting vegetables, making a vinaigrette, roasting vegetables and sautéing fruit, students will learn how to read and understand food labels.
Tuesday March 4th 6:30-8:00pm
FFL 2: Breakfast and Beverages
In week two we ask the questions,” why do we need to be healthy? Are we really what we eat? Why is physical fitness so important?” Students have a blast learning how to whip up a mean omelet, make a quick, whole-grain pizza, and stir up some uniquely delicious beverages.
Tuesday March 11th 6:30-8:00pm
FFL 3: Lunch and Snacks
Week three’s hot topic focuses on how to change behavior patterns, provide positive reinforcement and set goals. In the kitchen, students learn how to caramelize onions, create a variety of specialty sandwiches, and make dips, chips, and wraps.
Tuesday March 18th 6:30-8:00pm
FFL 4: Dinner and Deserts
In our final week we celebrate the beauty of a balanced diet complete with diverse, colorful foods. The importance of healthy food choices is stressed along with proper serving sizes. Cooking skills learned include sautéing vegetables, glazing and grilling seafood, preparing a pilaf, baking cookies, and making homemade popsicles. Let’s get cookin!
Date/Time: 4-week series
Cost: $249 per adult
Contact: Brittany Stanko to reserve your spot- 214.217.2818

“Taste Of…” Radio
Nikky Phinyawatana
Executive Chef Asian Mint
Join “Taste Of” as we explore the flavors of Thailand with Nikky Phinyawatana, Executive Chef at Asian Mint.
Nikky grew up in Bangkok, Thailand coming to America in 1994 to learn English; she went to High school at The Hockaday School. After graduating from Babson College with a degree in Entrepreneur Studies she worked in online marketing for 2 years. Nikky soon returned to Dallas to attend El Centro for Pastry Arts while at the same time opening a food delivery business, Delivery Time INC, with her father. Nikky later opened Asian Mint in October of 2004. Asian Mint was voted “Top Ten Best New Restaurants of 2005” by the Dallas Morning News and citysearch.com . It was also “rated excellent” in Zagat, and was voted best Asian food in the Observer for two years in a row.
Asian Mint features predominantly Thai cuisine infused with hints of Chinese and Japanese flavors and made with farm-fresh ingredients. The desert menu offers Western-fused favorites such as their famous Green Tea Ice Cream Cake, Jasmine Crème Brule, and Orange Mandarin Cake. “Taste Of” audience members can look forward to sampling Famous Pad Thai, Spicy Thai Tom Yum Soup with Shrimp, and Green Sticky Rice with Coconut Ice Cream.
Date/Time: Monday January 18th 6:30-8:30pm
Cost: $40.00
Contact: Rebecca Harkinson to reserve your spot- 214.217.2811

“Taste Of…” Radio
“Can Dan Really Cook?”
Hans Bergman, Executive Chef Cacharel
Join “Taste Of” and Hans Bergman as we finally find out “Can Dan Really Cook?” Co-Host Dan Potter and Hans Bergman, Executive Chef of Cacahrel, team up to cook off this exciting episode. A life-long cook who has always worked in kitchens between radio jobs, Dan has always consumed cooking shows like most guys watch sporting events. He is passionate about food and the connection food gives us to our friends, family and even strangers.
In 1994, Dan’s radio station relocated its studios to Arlington. On the top floor of the building was a French-American restaurant, Cacharel, which was consistently voted among the Top 50 restaurants in the U.S. by Conde Nast Traveler magazine. Knowing he had to find a way to hang out with Executive Chef Hans, Dan produced a cooking segment, “Cacharel’s Kitchen.” Once a week for 2 ∏ years, Dan cooked with Hans Bergman. Chef Bergman has not only seen Dan cook, he’s taught him most of what he knows. So if anyone can get to the bottom of the infamous Sharon Van Meter question, “Can Dan Really Cook?” it’s Hans Bergman! Join “Taste Of” as host Chef Sharon Van Meter and Executive Chef Hans Bergman put Dan’s cooking skills to the test.
Dan and Hans will trade off acting as Executive Chef, bringing you a menu including Scallops with Broccoli Purée and Carrot Emulsion, 4 Peppercorn Steak, and Hans Bergman’s specialty Bananas Foster Soufflé, prepared by Hans.
