A while back, Clint and I attended our first ever Viking cooking class in Walnut Creek. We had such a great time at it that this past Saturday, we attended a second class with two friends we met at Club One, Jay and Judi.

We carpooled together on Friday to the class, leaving 1 1/2 hours to get from San Jose to Walnut Creek during rush hour traffic. Unfortunately, it wasn’t enough time and we arrived 1/2 hour late. However, Judi, Jay, Clint and I quickly proceeded to catch up with the rest of the class.

In three hours, we cooked up a storm. The menu for this class was definitely healthier and more delicious than the last class we took. Clint and I both agreed that our favorite dishes were the Lamb Chop “Lollipops” on Baby Spinach Salad and the Petite Cheese Course (Herb-Crusted Goat Cheese “Truffles”, Gorgonzola Dolce on Fig Cake and Neal’s Yard Aged Cheddar on Candied Apple Slices). I have had cheese courses at different restaurants but had never been crazy about them. This selection of the three types of cheese, fruit and nut combinations was incredibly good. Luckily there was only one truffle made per person or else I could have dangerously snuck a couple more of these.

Although the lamb and cheese get top billing, the Lobster and Wild Mushroom Risotto, the Prosciutto-Wrapped Asparagus and the Tiramisu Trifler were wonderful as well. Unlike our previous class, I could definitely see myself using these recipes at a dinner I was hosting.











Loni Stark is an artist at Atelier Stark, self-professed foodie, and adventure travel seeker who has a lifelong passion for technology’s impact on business and creativity. She collaborates with Clinton Stark on video projects for Atelier Stark Films. It’s been said her laugh can be heard from San Jose all the way up to the Golden Gate Bridge. She makes no claims to super powers, although sushi is definitely her Kryptonite.