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] 922.991 6 to reserve a spot! Avanti Savoia is located in Halls across from the YMC A at 7610 Maynardville Pike\, Knoxville\, TN\, 37938.
\nTime: 6:30-8:30 pm
\nLA TECHNIQUE: THE FRENCH PAST RY CLASS
\nBeautiful pastries are the envy of good cooks an d diners alike. Chef Joseph has selected three types of pastry to help de mystify the process of transforming flour and fat into glorious crusts. P reparation techniques\, useful information about flours and even a little history will all be shared. Great stuff to know learned in a relaxed hand s-on experience. This class is a repeat of our sold out class last October \; sign up early!
\nMenu< /span>
\nCost: $60 (Ha nds on class with limiting seating)
\nWhat to bring with you: BYOW (wine)
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Tuesday\, February 5\, 2013
\n6:30pm – 8:30pm< /strong>
\nSUSHI 101
\nLa Cucina’s most popular sushi class revisited\, taug ht by our resident sushi expert\, Chef Karen Crumley\, a 2008 graduate of the Culinary Institute of University of Tennessee. Chef Karen has worked h er way up the through the ranks in area restaurants and was trained at Nam a Sushi Bar in the specialized skills required to prepare California/Japan ese style sushi as well as the use of Japanese knives. In this class with limited enrollment\, students will receive detailed instruction and will have the opportunity to create their own maki\, temaki\, spicy tuna rolls\ , California rolls and other personal creations.
\nCost: $60 (H ands on class with limiting seating)
\nWhat to bring with you: BYOW (wine)
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Tuesday\, February< strong> 12\, 2013
\n6:30pm – 8:30pm
\nLAISSEZ LE BON TEMPS ROUL ER!
\nIt’s Mardi Gras Y’all! Join the “Krewe” of Av anti Savoia and Let the Good Times Roll!
\nMenu
\n< span style='font-family: 'Times New Roman'\; font-size: medium\;'>Cost: $5 0 (Demonstration Class with Some Hands-On Participation)
\nWhat to bring with you: BYOW (wine
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Tuesday\, February 26\, 2013
\n6:30pm – 8:30pm
\nSALT(S) OF THE EARTH AND SEA
\nSalt is the o nly mineral that we eat as a food. It is an essential nutrient and univer sal ingredient. In this class we will also discuss health issues as we ex perience the delights of Artisan salts used “mindfully”. History\, modern sources and the use of different salts for different dishes will also be o n our agenda. The class will also include a demonstration of one of the “ hot foodie” cooking techniques of the year – cooking on Himalayan Salt Blo cks.
\nMenu
\nCost: $50 (Demon stration Class with Some Hands-On Participation)
\nWhat to brin g with you: BYOW (wine)
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Friday \, March 8\, 2013
\nTwo seatings 6:30pm: and 7:45pm
\nThe World’s Finest Balsamic Vinegars and Extra Virgin Olive O ils
\nA guide tasting of the “Heart and Soul” of Ava nti 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 repe at this program on a regular basis.
\nCost: $5.00
\nThe Fondant Intensive
\nKnoxville’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 Ros a’s Catering for the last eight years. Her awards include People Magaz ine’s Best Wedding Cake in the state of Tennessee 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 e xperience that features limited seating with personal instruction and atte ntion from Regina. You will learn to carve cake by practicing with Styrof oam\, followed by detailed guidance in working with the most popular cake decorating technique on the market today\, fondant!
\nCost: $60 (Hands on class with limiting seating)
\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:20130129T183000 DTEND;TZID=America/Kentucky/Louisville:20130129T203000 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-3&instance_id= END:VEVENT END:VCALENDAR