Few things in life are as heavenly as handmade pasta. Learn how to make it at home from a true expert — Chef Peter Armellino of Saratoga’s Pasta Armellino — when he joins yours truly for a cooking demo, 1 p.m. June 8 at Macy’s Valley Fair in Santa Clara.
Of course, Armellino is well known for the luxurious, sophisticated, fine-dining cuisine he creates at the Plumed Horse in Saratoga, where he’s held a Michelin star for years.
But pasta has always been especially near and dear to him. A year ago, he realized a dream of opening up a casual restaurant right across the street from the Plumed Horse to spotlight all manner of house-made pastas at approachable prices. It even has a street-front window, where passersby can watch cooks hand-forming and hand-cutting everything from tagliatelle to bucatini.
Join yours truly and Executive Chef R.J. Subaba of Viognier restaurant for a delicious cooking demo, 2 p.m. June 9 at Macy’s Valley Fair Santa Clara.
Subaba has cooked at such illustrious establishments as the Restaurant at Meadowood in St. Helena, Murray Circle at Cavallo Point in Sausalito, Madera at the Rose Wood Sand Hill in Menlo Park, and the Village Pub in Woodside.
At Viognier, located on top of Draeger’s market in downtown San Mateo, he’s bringing an approachable elegance to the fare.
Come hungry, thirsty and inquisitive to Macy’s Valley Fair in Santa Clara, 2 p.m Jan. 20, when the team from Menlo Grill & Bar joins me for a cooking demo.
Executive Chef Saul Romero, who heads the restaurant at the Stanford Park Hotel in Menlo Park, previously cooked at the tech cafes at Google, eBay, and PayPal. He’ll be showing how to jazz up wild King salmon with walnut chimichurri and roasted butternut squash.
The folks that put the fun in tacos — Tacolicious — will join yours truly for a cooking demo at Macy’s Valley Fair in Santa Clara, 1 p.m. Nov. 11.
Chef Quinten Frye will show you how to make tortillas from scratch, then turn them into inventive, delicious tacos. You’ll get a chance to take a taste, plus bring the recipes home.
Frye previously cooked in Hawaii, Mexico, and in Washington D.C. for superstar chef Jose Andres. As culinary director now for Tacolicious, he oversees its five locations, including the one in downtown Palo Alto and the one in Santana Row in San Jose.
San Jose native Chef Ryan Ellison has cooked his way across the Bay Area from Oakland’s Oliveto to Santana Row’s LB Steak to Portola Kitchen in Portola Valley, as well as in Hawaii at the Canoe House on the Big Island.
Now the executive chef of the Fairmont San Jose, he’ll show off his moxie in the kitchen when he joins me for a cooking demo, 2 p.m. June 11 at Macy’s Valley Fair in Santa Clara.