VIVA - Current Classes

current classes : past classes
Current Classes and Events

JULY

Italian Movie Night - FREE Friday July, 10th Le Amiche The Friends 6:30pm for food 7:00pm for film Director: Michelangelo Antonioni (1955) Clelia comes from Rome to her native Turin, to set up a new fashion salon. On her first night, the woman in the next room of her hotel takes an overdose of pills. Clelia becomes involved with this woman, Rosetta, and three of her rich women friends, Momina, Nene, and Mariella. Momina is older than the others, and lives apart from her husband. Her current lover is Cesare, the architect of Clelia's salon. Nene is a talented ceramics artist, and lives with her fiance, the painter Lorenzo. Mariella is a flighty woman only interested in having a good time. Clelia becomes attached to Carlo, the architect's assistant, but the other women look down on him as he comes from a working class background. Momina, with the help of Clelia, discovers that Rosetta fell in love with Lorenzo as he was painting her portrait. Momina then encourages Rosetta to go after Lorenzo, even though he and Nene were supposed to marry soon. Runtime: 1 hr 55 mins Light supper and wine will be offered for sale. Please call or email to reserve your place and do let us know if you are planning on eating dinner

Culinary Camp for Kids - CAMP IS FULL July 12th - 17th Sunday:11-1 Mon - Thurs:9-1 and Fri:10-7pm (lunch included each day) $140 We will begin with a "treasure hunt" at the Sunday Farmers' Market, learn the value of organic & local foods, and move on to basic knife skills, cooking terms and tools, & safety in the kitchen. Then the fun begins! with fresh pasta making, Italian sauces, cooking a whole chicken, and of course - desserts. Friday we will use all these skills in preparing a dinner for the parents. Heather Cruciano, 20 year veteran teacher, and Kai Kliegl, graduate of the Culinary Institute of Florence and Sonoma State, will host this camp for 9 to 11 year olds.

AUGUST

Summer Berry Pie Making Thursday, August 27th 11:30am - 2:30pm Pastry Chef: Dominique Cortara $60 Summer Time is Berry Time! I don't know about you but I simply cannot stop myself from gleaning basket upon basket of blackberries in August - and of course there are then my own raspberries and strawberries that threaten to overload my freezer - and then what?? To be honest I'm a terrible pie maker, my crusts are tough on top and wet and sticky on the bottom, the filling is either soupy or dry. I need help and maybe you do too. Each pie Dominique makes is handcrafted using locally produced butter for the crusts from the cows you see grazing in the field on your way home from the beach. The crust is hand mixed, rolled out, crimped and baked in a glass pie plate for a perfect flaky crust. In this class she will teach us how to make the perfect pie - with top crusts, with lattice and with crumb topping. We will be covered in flour from our heads to our toes and grinning from ear to ear (bright red, berry grins!). Feel free to bring your own berries so that you can take a finished pie home. The class will include a summer salad lunch and lots of pie sampling.

SEPTEMBER

Redwood Hill Farm Cheese Tasting, Wine Pairing, & Recipes Saturday, September 26th Times and more info to follow In national and international competitions, Cheesemaker Jennifer Bice's unique, delicious cheeses have consistently been honored with gold medals and first place awards. All Redwood Hill Farm cheeses are made from 100% fresh goat milk, are kosher certified, utilize non-bioengineered vegetable enzymes, natural sea salt, and French imported cheese cultures. They are handmade in small batches in the tradition of artisan farmstead cheesemaking. A staple for chefs and on the menus of some of the finest restaurants in the country, Redwood Hill Farm cheeses are indeed world-class Wine Pairing When you choose wine to go with cheese, suit the wine to the occasion, ambiance and mood. Cheeses generally make great partners with flashy young wines full of vigor and flavor. Earthy, robust flavors of aged goat cheese make the tannins of young red wines settle down, showing off the fruit flavors to greater advantage.
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