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.
\n\nTuesday\, February 12\, 2013
\n6:30pm – 8:30pm
\nLAISSEZ LE BON TEMPS ROULER!
\nIt’s Mardi Gras Y’all! Join the “Krewe” of Avanti Savoia and Let the Go od Times Roll!
\n< span style='font-family: 'Times New Roman'\; font-size: medium\;'>Menu
\nCost: $50 (Demonstration Class wit h Some Hands-On Participation)
\nWhat to bring with you: BYOW (wine
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Tuesday\, February 26\, 2 013
\n6:30pm – 8:30pm
\nSALT(S) OF THE EAR TH AND SEA
\nSalt is the only mineral that we eat as a food. It is an essential nutrient and universal ingredient. In this c lass we will also discuss health issues as we experience the delights of A rtisan salts used “mindfully”. History\, modern sources and the use of dif ferent salts for different dishes will also be on our agenda. The class w ill also include a demonstration of one of the “hot foodie” cooking techni ques of the year – cooking on Himalayan Salt Blocks.
\nMenu
\nCost: $50 (Demonstration Class with Some H ands-On Participation)
\nWhat to bring with you: BYOW (wine)
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Friday\, March 8\, 2013
\nTwo seatings 6:30pm: and 7:45pm < /strong>
\nThe World’s F inest Balsamic Vinegars and Extra Virgin Olive Oils
\nA 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 o ffered in early spring\; we have decided to repeat this program on a regul ar basis.
\nCost: $5.00
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The Fondant Intensive
\nKnoxvil le’s premier 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 position of Chief Decorator at Rosa’s Catering for the last eight years. Her awards include People Magazine’s Best Wedding Ca ke in the state of Tennessee and numerous awards from the Imagination Libr ary’s Great Cake Bake.
\nHer class will be an entirely “hands on” ex perience. Learn to do it all with a fun class experience that features li mited seating with personal instruction and attention from Regina. You wi ll learn to carve cake by practicing with Styrofoam\, followed by detailed guidance in working with the most popular cake decorating technique on th e market today\, fondant!
\nCost: $60 (Hands on class with limiting sea ting)
\nWhat 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:20130212T183000 DTEND;TZID=America/Kentucky/Louisville:20130212T203000 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-5&instance_id= END:VEVENT END:VCALENDAR