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DESCRIPTION:<p align='center'><strong><span style='font-family: 'Times New 
 Roman'\; font-size: medium\;'>Winter 2013 Cooking Classes Reminder at Avan
 ti Savoia’s La Cucina</span></strong></p>\n<p align='center'>Knoxville’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!</p>\n<
 p align='center'><span style='font-family: 'Times New Roman'\; font-size: 
 medium\;'>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.</span></p>\n<p><span style='font-family: 'Times New R
 oman'\; font-size: medium\;'> </span><span style='font-family: 'Times New 
 Roman'\; font-size: medium\;'>The 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.</span></p>\n<p>Visit <a title='bloc
 ked::http://www.avantisavoia.com/<br /><br /><br /><br />\nhttp://www.avan
 tisavoia.com/<br /><br /><br /><br />\nblocked::http://www.avantisavoia.co
 m/' href='http://www.avantisavoia.com/'>www.avantisavoia.com</a> or call [
 865] 922.9916 to reserve a spot! Avanti Savoia is located in Halls across 
 from the YMCA at 7610 Maynardville Pike\, Knoxville\, TN\, 37938.<span sty
 le='font-family: 'Times New Roman'\; font-size: medium\;'> </span></p>\n<p
 ><strong><span style='font-family: 'Times New Roman'\; font-size: medium\;
 '>Tuesday\, February 5\, 2013</span></strong></p>\n<p> </p>\n<p><strong><s
 pan style='font-family: 'Times New Roman'\; font-size: medium\;'>6:30pm – 
 8:30pm</span></strong><strong></strong></p>\n<p><strong><span style='text-
 decoration: underline\;'><span style='font-family: 'Times New Roman'\; fon
 t-size: medium\;'>SUSHI 101</span></span></strong></p>\n<p><span style='fo
 nt-family: 'Times New Roman'\; font-size: medium\;'>La Cucina’s most popul
 ar sushi class revisited\, taught by our resident sushi expert\, Chef Kare
 n Crumley\, a 2008 graduate of the Culinary Institute of University of Ten
 nessee. Chef Karen has worked her way up the through the ranks in area res
 taurants and was trained at Nama Sushi Bar in the specialized skills requi
 red to prepare California/Japanese style sushi as well as the use of Japan
 ese knives.  In this class with limited enrollment\, students will receive
  detailed instruction and will have the opportunity to create their own ma
 ki\, temaki\, spicy tuna rolls\, California rolls and other personal creat
 ions. </span></p>\n<p><span style='font-family: 'Times New Roman'\; font-s
 ize: medium\;'>Cost: $60 (<em>Hands on class with limiting seating</em>)</
 span></p>\n<p><span style='font-family: 'Times New Roman'\; font-size: med
 ium\;'>What to bring with you:  BYOW (wine)</span></p>\n<p><span style='fo
 nt-family: 'Times New Roman'\; font-size: medium\;'> </span></p>\n<p><stro
 ng><span style='font-family: 'Times New Roman'\; font-size: medium\;'>Tues
 day\, February</span></strong><strong> 12\, 2013 </strong></p>\n<p><strong
 ><span style='font-family: 'Times New Roman'\; font-size: medium\;'>6:30pm
  – 8:30pm </span></strong></p>\n<p><strong><span style='text-decoration: u
 nderline\;'><span style='font-family: 'Times New Roman'\; font-size: mediu
 m\;'>LAISSEZ LE BON TEMPS ROULER!</span></span></strong></p>\n<p><span sty
 le='font-family: 'Times New Roman'\; font-size: medium\;'>It’s Mardi Gras 
 Y’all!  Join the “Krewe” of Avanti Savoia and Let the Good Times Roll!</sp
 an></p>\n<p><span style='text-decoration: underline\;'><span style='font-f
 amily: 'Times New Roman'\; font-size: medium\;'>Menu</span></span></p>\n<u
 l>\n<li><span style='font-family: 'Times New Roman'\; font-size: medium\;'
 >STOVE TOP BBQ SHRIMP (Peel and eat ‘em with your hands. Yes it’s a little
  messy\, but who cares?) </span></li>\n<li><span style='font-family: 'Time
 s New Roman'\; font-size: medium\;'>CHICKEN and SAUSAGE CREOLE (Every cook
  in Louisiana has their favorite\, here’s ours.) </span></li>\n<li><span s
 tyle='font-family: 'Times New Roman'\; font-size: medium\;'>PECAN RICE (Th
 e South’s favorite nut with our favorite rice) </span></li>\n<li><span sty
 le='font-family: 'Times New Roman'\; font-size: medium\;'>BANANAS FOSTER (
 What started as a brunch dessert in New Orleans is now a culinary legend.)
  </span></li>\n</ul>\n<p><em><span style='font-family: 'Times New Roman'\;
  font-size: medium\;'>Cost: $50 (Demonstration Class with Some Hands-On Pa
 rticipation)</span></em></p>\n<p><span style='font-family: 'Times New Roma
 n'\; font-size: medium\;'>What to bring with you:  BYOW (wine</span></p>\n
 <p><strong><span style='font-family: 'Times New Roman'\; font-size: medium
 \;'> </span></strong></p>\n<p><strong><span style='font-family: 'Times New
  Roman'\; font-size: medium\;'>Tuesday\, February 26\, 2013</span></strong
 ></p>\n<p><strong><span style='font-family: 'Times New Roman'\; font-size:
  medium\;'>6:30pm – 8:30pm</span></strong><strong></strong></p>\n<p><stron
 g><span style='text-decoration: underline\;'><span style='font-family: 'Ti
 mes New Roman'\; font-size: medium\;'>SALT(S) OF THE EARTH AND SEA</span><
 /span></strong></p>\n<p><span style='font-family: 'Times New Roman'\; font
 -size: medium\;'>Salt is the only mineral that we eat as a food.  It is an
  essential nutrient and universal ingredient.  In this class we will also 
 discuss health issues as we experience the delights of Artisan salts used 
 “mindfully”. History\, modern sources and the use of different salts for d
 ifferent dishes will also be on our agenda.  The class will also include a
  demonstration of one of the “hot foodie” cooking techniques of the year –
  cooking on Himalayan Salt Blocks.</span></p>\n<p><span style='text-decora
 tion: underline\;'><span style='font-family: 'Times New Roman'\; font-size
 : medium\;'>Menu</span></span></p>\n<ul>\n<li><span style='font-family: 'T
 imes New Roman'\; font-size: medium\;'>PUBLIC HOUSE POPCORN with TRUFFLE S
 ALT (Enjoy a savory specialty of one of downtown Knoxville’s most popular 
 bars.) </span></li>\n<li><span style='font-family: 'Times New Roman'\; fon
 t-size: medium\;'>RADISHES with FRENCH BREAD\, UNSALTED BUTTER and FLEUR d
 e SEL </span></li>\n<li><span style='font-family: 'Times New Roman'\; font
 -size: medium\;'>(This is the perfect salt tasting technique from France).
  </span></li>\n<li><span style='font-family: 'Times New Roman'\; font-size
 : medium\;'>GRAVLAX with SALISH ALDER WOOD SMOKED SALT (Nordic delicacy of
  salmon cured with a mixture of salt\, sugar\, dill\, and brandy.) </span>
 </li>\n<li><span style='font-family: 'Times New Roman'\; font-size: medium
 \;'>DEMONSTRATION of SALT BLOCK COOKING TECHNIQUES (Succulent Flat Iron St
 eak and Asparagus hot off the sizzling salt block) </span></li>\n<li><span
  style='font-family: 'Times New Roman'\; font-size: medium\;'>HOMEMADE FRE
 NCH SALTED CARMELS (Delightful confection with the zest of salt.)  </span>
 </li>\n</ul>\n<p><em><span style='font-family: 'Times New Roman'\; font-si
 ze: medium\;'>Cost: $50 (Demonstration Class with Some Hands-On Participat
 ion)</span></em></p>\n<p><span style='font-family: 'Times New Roman'\; fon
 t-size: medium\;'>What to bring with you:  BYOW (wine)</span></p>\n<p><str
 ong><span style='font-family: 'Times New Roman'\; font-size: medium\;'> </
 span></strong></p>\n<p><strong><span style='font-family: 'Times New Roman'
 \; font-size: medium\;'>Friday\, March 8\, 2013</span></strong></p>\n<p><s
 trong><span style='font-family: 'Times New Roman'\; font-size: medium\;'>T
 wo seatings 6:30pm: and 7:45pm</span></strong> <strong></strong></p>\n<p><
 strong><span style='text-decoration: underline\;'><span style='font-family
 : 'Times New Roman'\; font-size: medium\;'>The World’s Finest Balsamic Vin
 egars and Extra Virgin Olive Oils</span></span></strong></p>\n<p><span sty
 le='font-family: 'Times New Roman'\; font-size: medium\;'>A guide tasting 
 of the “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 sp
 ring\; we have decided to repeat this program on a regular basis.</span></
 p>\n<p><span style='font-family: 'Times New Roman'\; font-size: medium\;'>
 Cost: $5.00</span></p>\n<p><strong><span style='font-family: 'Times New Ro
 man'\; font-size: medium\;'> </span></strong><strong><span style='font-fam
 ily: 'Times New Roman'\; font-size: medium\;'>Tuesday\, March 12\, 6:30pm 
 – 8:30pm</span></strong></p>\n<p><strong><span style='text-decoration: und
 erline\;'><span style='font-family: 'Times New Roman'\; font-size: medium\
 ;'>The Fondant Intensive</span></span></strong></p>\n<p><span style='font-
 family: 'Times New Roman'\; font-size: medium\;'>Knoxville</span>’s premie
 r cake sculptress and designer\, Regina Long is bringing her gift of sugar
  artistry and wit to La Cucina at Avanti Savoia.  Regina has held the posi
 tion of Chief Decorator at Rosa’s Catering for the last eight years. Her a
 wards include <em>People Magazine’s</em> Best Wedding Cake in the state of
  Tennessee and numerous awards from the Imagination Library’s Great Cake B
 ake.</p>\n<p>Her class will be an entirely “hands on” experience.  Learn t
 o do it all with a fun class experience that features limited seating with
  personal instruction and attention from Regina.  You will learn to carve 
 cake by practicing with Styrofoam\, followed by detailed guidance in worki
 ng with the most popular cake decorating technique on the market today\, f
 ondant!</p>\n<p><span style='font-family: 'Times New Roman'\; font-size: m
 edium\;'>Cost: $60 (<em>Hands on class with limiting seating</em>)</span><
 /p>\n<p><span style='font-family: 'Times New Roman'\; font-size: medium\;'
 >What to bring with you:  BYOW (wine)</span></p>\n<p><em><span style='font
 -family: 'Times New Roman'\; font-size: medium\;'> </span></em><span style
 ='font-family: 'Times New Roman'\; font-size: medium\;'>Menus are subject 
 to change due to availability of certain ingredients. </span></p>\n<p><str
 ong><span style='font-family: 'Times New Roman'\; font-size: medium\;'> </
 span></strong></p>\n<p> </p>
DTSTART;TZID=America/Kentucky/Louisville:20130205T183000
DTEND;TZID=America/Kentucky/Louisville:20130205T203000
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-4&instance_id=
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