Featured Chef

• View more classes in Guest Chefs
• View class calendar

• Lunch with Chef Ashley Christensen

  The combination of food and community has always played an integral role in Ashley Christensen's personal and professional life.  Ashley was raised in Greensboro, North Carolina by two parents who placed incredible importance on growing, cooking, eating and appreciating food. They instilled in Ashley a deep respect for locally grown produce and the people that create it. In December 2007, Ashley opened Poolse's Diner; a former shotgun diner of the same name with 70 seats that had been of of Raleigh's oldest dining establishments. Her commitment to North Carolina farmers is clear in her first solo venture which offers an evolving menu of local, seasonal fare. Poole's counts many Raleigh residents and visitors as regulars and has quickly gained national attention from Bon Appetit, Gourmet, The New York Times and Southern Living. In 2008, The News & Observer named Poole's "Best New Restaurant." Ashley was named one of the "Female Chef's of the Next Generation" by Bon Appetit in their 2008 annual restaurant issue and holds the title of The Independent Weekly's "Best Local Chef" four years running.                                                                                                    
  One and two night packages available. Package pricing starts at $545 double occupancy. Please contact The Viking Cooking School at 662.451.6750 or vcs@vikingcookingschool.com to book your weekend package.
  
  Menu:
  Devilled eggs with tarragon and crispy Rappahannock oysters
  Heirloom tomato salad with marinated field peas, cornbread croutons, and Goat Lady Dairy chevre
  "Sea water" brined Carolina shrimp with charred peppers and toast
  Roasted banana ice cream with salty caramel and roasted pecans

  This class is currently not available at this location. Please check our calendar for available class offerings.

  Or check out these classes:

  • Baby Cakes
  • Dinner in Rome
  • Dinner with Tandy Wilson
  • ECS 9: Steaming, Poaching and Boiling
  • Winter Dinner Party