Winter 2013 Cooking Classes Reminder at Avan ti Savoia’s La Cucina
\nKnoxville’s v ery own gourmet food importing business is offering another set of cooking classes at their kitchen\, La Cucina. Featuring a wide range of cuisines and traditions\, the classes always focus on efficient professional cooki ng techniques that will make any cook’s life easier – and more fun!
\n< p align='center'>During the traditional two-hour long technique-oriented class\, you will receive samples of all food prepared over the course of the eveni ng. You’ll also receive the printed recipes and surprise tastings of othe r Avanti Savoia products! Also\, due to popular demand\, Avanti Savoia is now offering a new series of classes on popular French Techniques. Learn culinary skills that will give you the confidence to whip up truly outsta nding meals at home.\nThe classes are taught by Chef Joseph Lowery with other guest chefs and instructors announced along the way. Chef Jos eph is an author\, chef\, and cooking teacher and has taught cooking class es since 1972 in Canada\, Mexico\, and the USA. He is currently the Chef Consultant with Avanti Savoia Imports.
\nVisit www.avantisavoia.com or call [865] 922.9916 to reserve a spot! Avanti Savoia is located in Halls across from the YMCA at 7610 Ma ynardville Pike\, Knoxville\, TN\, 37938.
\nTuesday\, Jan. 22\, 20 13:
\nTime: 6:30pm-8:30 pm
\nPIZZA PIZZAZ Z!
\nPerfect pizza at home\; learn the secrets to de licious hand thrown crusts\, sauces and other professional pizza making te chniques. You will not want to wait to amaze your friends at your own piz za making party! One of La Cucina’s most popular classes.
\nMenu
\nTime: 6:30-8:30 pm
\nCost: $50 (Demonstration Class with Some Hands-On Participation)
\nWhat to bring with you: BYOW (wine)
\nTuesday\, Jan. 29\, 2013
\nTime: 6 :30-8:30 pm
\nLA TECHNIQUE: THE FRENCH PASTRY CLASS
\nBeautiful pastries ar e the envy of good cooks and diners alike. Chef Joseph has selected three types of pastry to help demystify the process of transforming flour and f at into glorious crusts. Preparation techniques\, useful information abou t flours and even a little history will all be shared. Great stuff to kno w learned in a relaxed hands-on experience. This class is a repeat of our sold out class last October\; sign up early!
\nMenu
\nCost: $60 (Hands on class with limiting seating)
\nWhat to bring with you: BYOW (wine)
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Tuesday\,
February 5\, 2013
6:30pm – 8:30 pm
\nSUSHI 101
\nLa Cucina’s most popular s ushi class revisited\, taught by our resident sushi expert\, Chef Karen Cr umley\, a 2008 graduate of the Culinary Institute of University of Tenness ee. Chef Karen has worked her way up the through the ranks in area restaur ants and was trained at Nama Sushi Bar in the specialized skills required to prepare California/Japanese style sushi as well as the use of Japanese knives. In this class with limited enrollment\, students will receive det ailed instruction and will have the opportunity to create their own maki\, temaki\, spicy tuna rolls\, California rolls and other personal creations .
\nCost: $60 (Hands on class with limiting seating)
\nWhat to bring with you: BYOW (wine)
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< span style='font-family: 'Times New Roman'\; font-size: medium\;'>Tuesday\ , February 12\, 2013
\nLAISSEZ LE BON TEMPS ROULER!
\nIt’s Mardi Gras Y’al l! Join the “Krewe” of Avanti Savoia and Let the Good Times Roll!< /p>\n
Menu
\nCost: $50 (Demonstration Class with Some Hands-On Partic ipation)
\nWhat to bring with you: BYOW (wine
\n< strong>
\nTuesday\, February 26\, 2013
\n6:30pm – 8:30pm
\nSALT(S) OF THE EARTH AND SEA
Salt is the only mineral that we eat as a food. It is an ess ential nutrient and universal ingredient. In this class we will also disc uss health issues as we experience the delights of Artisan salts used “min dfully”. History\, modern sources and the use of different salts for diffe rent dishes will also be on our agenda. The class will also include a dem onstration of one of the “hot foodie” cooking techniques of the year – coo king on Himalayan Salt Blocks.
\nMenu
\nCost: $50 (Demonstration Class with Some Hands-On Participation)
\nWhat to bring with you: BYOW (wine)
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Friday\, March 8\, 2013
\nA guide tasting of t he “Heart and Soul” of Avanti Savoia\; our “best of the best”! Due to the enthusiasm generated by a similar tasting that we offered in early spring \; we have decided to repeat this program on a regular basis.
\nCost : $5.00
\nTuesday\, March 12\, 6:30pm – 8: 30pm
\nT he Fondant Intensive
\nKnoxville’s premier ca ke sculptress and designer\, Regina Long is bringing her gift of sugar art istry and wit to La Cucina at Avanti Savoia. Regina has held the position of Chief Decorator at Rosa’s Catering for the last eight years. Her award s include People Magazine’s Best Wedding Cake in the state of Ten nessee and numerous awards from the Imagination Library’s Great Cake Bake.
\nHer class will be an entirely “hands on” experience. Learn to do it all with a fun class experience that features limited seating with per sonal instruction and attention from Regina. You will learn to carve cake by practicing with Styrofoam\, followed by detailed guidance in working w ith the most popular cake decorating technique on the market today\, fonda nt!
\nCost: $60 (Hands on class with limiting seating)
\nWh at to bring with you: BYOW (wine)
\nMenus are subject to change due to availability of certain ingredients.
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DTSTART;TZID=America/Kentucky/Louisville:20130122T183000 DTEND;TZID=America/Kentucky/Louisville:20130122T203000 SUMMARY:Gourmet Cooking Class at Avanti Savoia in Halls URL:http://www.citizentribune.com/?ai1ec_event=gourmet-cooking-class-at-ava nti-savoia-in-halls-2&instance_id= END:VEVENT END:VCALENDAR