Learning how to cook like a chef

Good food, good people and fun were the theme of the evening at La Viola’s sixth and final cooking class on June 8. Organized by the Italian restaurant's owner Lino Viola, 35 hungry customers gathered in the back room to learn four new exciting recipes that they could make at home.

The evening was made more memorable as it also happened to be the 33-year anniversary of when Viola and his wife Elsa opened La Viola in Cedarhurst, and they were married on the same date three years before.

Due to those unforgettable dates a sense of celebration filled the air as Chef Antonio Acuna, in the style of hosting a cooking show, demonstrated how to make those four exciting dishes.

As he baked, chopped and sautéed, patrons asked questions and took notes, taking in every morsel of Acuna’s creations so that they could recreate them at home.

Part informative class, part social activity, Viola would talk, entertain customers and take pictures as he assisted Acuna with the cooking. And every time he would carry a dish around to give customers a better look, mouths would water.

Having held series of classes three times in the past, Viola chose to do it again prompted by patron requests. “I like to see people happy,” Viola said, “it’s part of my job.”

With the largest turnout of all the classes that evening, it is clear that this is something customers enjoy. Each class features different dishes that are simple enough for people to duplicate at home and culminates in a delicious dinner in which customers can sample Viola's creations.

The last class of this series featured an exciting new dish called Timballo di Melanzane, which includes penne pasta mixed with cheese, egg and peas and placed in a pan and covered with sliced eggplant.

This final result is reminiscent of an upside down cake and tastes both flavorful and fresh due to Viola’s garden immediately outside the restaurant where he grows many of his vegetables and herbs.

Next, was Risotto alla Milanese, which is a risotto dish, made with saffron and Parmesan cheese resulting in a rich and creamy, flavorful dish. The lesson also included a boneless stuffed chicken, which featured a mesmerizing and intimidating demonstration in which Acuna de-boned a chicken.

Patrons watched in awe as Acuna stabbed the chicken, essentially carving it in half, but many agreed this part of the recipe they would leave to the butcher. A delicious dish was still created.

Dessert for the evening was a sponge cake topped with whipped cream and strawberries. That was as enjoyable to watch being made as it was to eat. As patrons gathered to eat the wonderful dishes, it became clear just how much La Viola feels like a community.

“We’ve been in the community for thirty years and we enjoy coming here because they treat you like family. The waiters are really nice and the food is really good,” said Mark Krotowski, a Lawrence resident who attended the evening’s class. His wife Sally Krotowski added, “It is fun to get to see the whole neighborhood here!”

Customers agree that Lino Viola is the reason La Viola is such a great place to eat, and why the cooking classes have been a success. “Lino’s food is consistently good. I have been coming here for over twenty-five years and I don’t remember having a bad meal,” customer Adrienne Grossman said.

Viola plans to hold another series of classes in the early fall. For $40 and carving out some free time on a few Tuesday nights one can learn how to create delicious dishes and enjoy a four-course meal at a restaurant that makes one feel like family.

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