Even while we socially distance, we want to bring people together through something everyone can enjoy: a delicious home-cooked meal! Local Top Chef David Viana will guide you through how to make an authentic ricotta gnudi with amatriciana sauce and Caesar salad recipe from Heirloom Kitchen. Simply gather the ingredients from our provided list and get ready to learn a new skill, build new relationships, and enjoy a fresh, fun experience from the safety of your own home!
David Viana's Bio
After cooking with world-class chefs, including Bobby Flay, Anne Burrell and Michael White, and sharpening his skills in world-class kitchens such as Eleven Madison Park, and Two Star Michelin restaurant Villa Joya in Portugal, Chef Viana received distinguished recognition as the Executive Chef at The Kitchen at Grove Station, receiving three stars from the New York Times who described his dishes as “magical” and “hypnotizing.” At Heirloom Kitchen, Chef Viana continues to impress, receiving three-and-a-half stars from The Star-Ledger within weeks of joining the team. Chef David Viana was nominated for a James Beard Award for Best Chef in the Mid Atlantic in 2018. Shortly after he left to compete on Bravo’s Top Chef: Kentucky Season 16 which finished airing in March 2019. Chef David is currently working on opening up Heirloom Kitchen #2 in Philadelphia. When David is not at work he spends his time with his 4 year old son Cole taking him to the Jersey Shore and Chuck E Cheese!
Heirloom Kitchen's Bio
Heirloom Kitchen is an evolving culinary center. We are a New American, seasonally driven Restaurant (offering dinner service in an open kitchen), a recreational cooking school, and a retail boutique with a carefully curated selection of kitchen wares and table-top. Led by Founder and Director of Operations Neilly Robinson and Executive Chef-Partner David Viana (2018 James Beard Award Semifinalist, Best Chef: Mid-Atlantic and Top Chef:Kentucky, Season 16 contestant), Heirloom is committed to sourcing the finest quality ingredients and creating both elevated and interactive dining experiences.
We are a farm-to-table restaurant offering “New American Cuisine.” Our dishes are ever changing—every week or so a new dish, or two or three, is put on the menu. We base our menus on what’s locally available, in season, and what the chefs are currently inspired by. We take pride in making everything from scratch in house—from the bread to the pasta, even down to the mustards, herb oils, and garlic powders. Chef David has a love and nostalgia for the classics and shines when putting his twist on familiar dishes.
Whether it be learning how to make pasta from scratch, picking up an unusual gift for a loved one, enjoying a hands on cooking class, or a one of a kind dinner experience, Heirloom Kitchen offers a culinary center for all the foodies out there.