Viva Cucina’s new cooking class series enlists the aid of San Ramon Valley chefs.
Eating your favorite restaurant entrée can be like watching a David Copperfield trick: The food tastes magical, but you wish you knew how the chef did it. In Viva Cucina’s new cooking class series, The Chef’s Table, premier San Ramon Valley restaurant chefs show you the tricks of their trade.
“This is a unique opportunity for people to meet their local restaurant chefs in a casual atmosphere and learn some great cooking tips,” says Viva Cucina owner Barbara Kelly, who runs cooking classes in the professional kitchen she designed in her Danville home.
Viva Cucina’s private Chef’s Table classes are interactive: Students watch and ask questions, as the chef prepares entrées and explains his techniques. Participants then sit down with the chef to a four-course dinner and sip wines poured by a local boutique winery.
This month’s classes feature Amber Bistro’s Shane Hammett, preparing herb-crusted pork tenderloin with a port reduction sauce; Patrick Schoolcraft of Patrick David’s, creating beef tenderloin with a red wine and truffle reduction and roasted three-color seasonal squash; and Mangia Mi’s Peter Cedolini, demonstrating how to make osso buco, an Italian dish of braised veal shank served with saffron risotto. Livermore’s Longevity Wines will pair its wines with the entrées.For information on classes and registration, go to vivacucina.com or call (925) 820-6612.