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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/</p>\n<p>http://www.avantisavoia.com/</p>
 \n<p>blocked::http://www.avantisavoia.com/' href='http://www.avantisavoia.
 com/'>www.avantisavoia.com</a> or call [865] 922.9916 to reserve a spot! A
 vanti Savoia is located in Halls across from the YMCA at 7610 Maynardville
  Pike\, Knoxville\, TN\, 37938.</p>\n<p><strong><span style='font-family: 
 'Times New Roman'\; font-size: medium\;'>Tuesday\, Jan. 15\, 2013</span></
 strong></p>\n<p> </p>\n<p><strong><span style='font-family: 'Times New Rom
 an'\; font-size: medium\;'>Time: 6:30 – 8:30 </span></strong></p>\n<p><str
 ong><span style='font-family: 'Times New Roman'\; font-size: medium\;'>THE
  TENNESSEE TRUFFLE EVENT</span></strong></p>\n<p><span style='font-family:
  'Times New Roman'\; font-size: medium\;'>A demonstration and tasting of d
 ishes prepared with fresh black truffles.  Tom Leonard will also be on han
 d to discuss his experience as one of America’s pioneer truffle farmers.  
 The class will be taught by Chef Joseph Lowery assisted by Chef Karen Crum
 ley. </span></p>\n<p><span style='text-decoration: underline\;'><span styl
 e='font-family: 'Times New Roman'\; font-size: medium\;'>Menu<strong></str
 ong></span></span></p>\n<ul>\n<li><span style='font-family: 'Times New Rom
 an'\; font-size: medium\;'>PETITE DEVILED EGGS (Tiny Boiled Quail Eggs wit
 h Truffled Filling) <strong></strong></span></li>\n<li><span style='font-f
 amily: 'Times New Roman'\; font-size: medium\;'>DELUXE TOASTED POLENTA APP
 ETIZERS (Topped with Fried Quail Eggs and Truffle Butter) <strong></strong
 ></span></li>\n<li><span style='font-family: 'Times New Roman'\; font-size
 : medium\;'>SALAD of GOURMET GREENS with TRUFFLES (Served with Pears\, Car
 rots and Truffled Vinaigrette) <strong></strong></span></li>\n<li><span st
 yle='font-family: 'Times New Roman'\; font-size: medium\;'>TRUFFLED “DIRTY
 ” MASHED POTATOES (Yukon Gold Potatoes and Crispy Pancetta Pieces) <strong
 ></strong></span></li>\n<li><span style='font-family: 'Times New Roman'\; 
 font-size: medium\;'>SPAGHETTI with PARMESAN CREAM SAUCE and TRUFFLES (Pas
 ta Sauce with Minced Truffles) <strong></strong></span></li>\n<li><span st
 yle='font-family: 'Times New Roman'\; font-size: medium\;'>TRUFFLED TRUFFL
 ES (The Ultimate Confection – Dark Chocolate\, Brandy and Bits of Truffle)
  </span></li>\n</ul>\n<p><strong><strong><span style='font-family: 'Times 
 New Roman'\; font-size: medium\;'>Cost: $65.00 </span></strong></strong>(<
 em>Demonstration Class with Some Hands-On Participation)<strong><strong></
 strong></strong></em></p>\n<p><span style='font-family: 'Times New Roman'\
 ; font-size: medium\;'>What to bring with you: BYOW (wine)</span></p>\n<p>
 <strong><strong><span style='font-family: 'Times New Roman'\; font-size: m
 edium\;'>Do not miss THE Knoxville foodie event of winter 2013.  Seating w
 ill be limited!</span></strong></strong></p>\n<p><span style='font-family:
  'Times New Roman'\; font-size: medium\;'> </span></p>\n<p><strong><span s
 tyle='font-family: 'Times New Roman'\; font-size: medium\;'>Tuesday\, Jan.
  22\, 2013</span></strong><strong>: </strong></p>\n<p><strong><span style=
 'font-family: 'Times New Roman'\; font-size: medium\;'>Time: 6:30pm-8:30 p
 m</span></strong></p>\n<p><strong><span style='text-decoration: underline\
 ;'><span style='font-family: 'Times New Roman'\; font-size: medium\;'>PIZZ
 A PIZZAZZ!</span></span></strong></p>\n<p><span style='font-family: 'Times
  New Roman'\; font-size: medium\;'>Perfect pizza at home\; learn the secre
 ts to delicious hand thrown crusts\, sauces and other professional pizza m
 aking techniques.  You will not want to wait to amaze your friends at your
  own pizza making party!  One of <em>La Cucina’s </em>most popular classes
 .</span></p>\n<p><span style='text-decoration: underline\;'><span style='f
 ont-family: 'Times New Roman'\; font-size: medium\;'>Menu</span></span></p
 >\n<ul>\n<li><span style='font-family: 'Times New Roman'\; font-size: medi
 um\;'>AMERICA</span>’S FAVORITE (Pepperoni\, Tomato Sauce and Cheese)</li>
 \n</ul>\n<ul>\n<li><span style='color: black\; font-family: 'Times New Rom
 an'\; font-size: medium\;'>PISSALADIERE (Specialty Pizza-Tart from Souther
 n France)</span></li>\n</ul>\n<ul>\n<li><span style='font-family: 'Times N
 ew Roman'\; font-size: medium\;'>PIZZA MARGHERITA (Tomatoes\, Fresh Mozzar
 ella\, Basil and Extra Virgin Olive Oil) </span></li>\n</ul>\n<p><span sty
 le='font-family: 'Times New Roman'\; font-size: medium\;'>Time: 6:30-8:30 
 pm</span></p>\n<p><span style='font-family: 'Times New Roman'\; font-size:
  medium\;'>Cost: $50 (<em>Demonstration Class with Some Hands-On Participa
 tion)</em></span></p>\n<p><span style='font-family: 'Times New Roman'\; fo
 nt-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\;'>Tuesday\, Jan. 29\, 2013</span></strong></p>\n<p><
 strong><span style='font-family: 'Times New Roman'\; font-size: medium\;'>
 Time: 6:30-8:30 pm</span></strong></p>\n<p><strong><em><span style='text-d
 ecoration: underline\;'><span style='font-family: 'Times New Roman'\; font
 -size: medium\;'>LA TECHNIQUE: </span></span></em><span style='text-decora
 tion: underline\;'>THE FRENCH PASTRY CLASS</span></strong></p>\n<p><span s
 tyle='font-family: 'Times New Roman'\; font-size: medium\;'>Beautiful past
 ries are the envy of good cooks and diners alike.  Chef Joseph has selecte
 d three types of pastry to help demystify the process of transforming flou
 r and fat into glorious crusts.  Preparation techniques\, useful informati
 on about flours and even a little history will all be shared.  Great stuff
  to know learned in a relaxed hands-on experience. This class is a repeat 
 of our sold out class last October\; sign up early!</span></p>\n<p><span s
 tyle='text-decoration: underline\;'><span style='font-family: 'Times New R
 oman'\; font-size: medium\;'>Menu</span></span></p>\n<ul>\n<li><span style
 ='font-family: 'Times New Roman'\; font-size: medium\;'>JC’s QUICK PATE FE
 UILLETEE (Puff Pastry)…served in a Jalousie or Peek-a-Boo Tart </span></li
 >\n<li><span style='font-family: 'Times New Roman'\; font-size: medium\;'>
 PATE BRISSE (Basic Pastry Dough)…the foundation for Provencale Tomato Quic
 he </span></li>\n<li><span style='font-family: 'Times New Roman'\; font-si
 ze: medium\;'>PATE A CHOUX (Cream Puff Batter)…used to create Profiteroles
  – Cream Puffs filled with Ice Cream and served with warm Chocolate Sauce 
 </span></li>\n</ul>\n<p><span style='font-family: 'Times New Roman'\; font
 -size: medium\;'>Cost: $60 (<em>Hands on class with limiting seating</em>)
 </span></p>\n<p><span style='font-family: 'Times New Roman'\; font-size: m
 edium\;'>What to bring with you:  BYOW (wine)</span></p>\n<p><span style='
 font-family: 'Times New Roman'\; font-size: medium\;'> </span></p>\n<p><st
 rong><span style='font-family: 'Times New Roman'\; font-size: medium\;'>Tu
 esday\, February 5\, 2013</span></strong><strong></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><strong><span style='te
 xt-decoration: underline\;'><span style='font-family: 'Times New Roman'\; 
 font-size: medium\;'>SUSHI 101</span></span></strong></p>\n<p><span style=
 'font-family: 'Times New Roman'\; font-size: medium\;'>La Cucina’s most po
 pular sushi class revisited\, taught by our resident sushi expert\, Chef K
 aren Crumley\, a 2008 graduate of the Culinary Institute of University of 
 Tennessee. Chef Karen has worked her way up the through the ranks in area 
 restaurants and was trained at Nama Sushi Bar in the specialized skills re
 quired to prepare California/Japanese style sushi as well as the use of Ja
 panese knives.  In this class with limited enrollment\, students will rece
 ive detailed instruction and will have the opportunity to create their own
  maki\, temaki\, spicy tuna rolls\, California rolls and other personal cr
 eations. </span></p>\n<p><span style='font-family: 'Times New Roman'\; fon
 t-size: medium\;'>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><span style=
 'font-family: 'Times New Roman'\; font-size: medium\;'> </span></p>\n<p><s
 trong><span style='font-family: 'Times New Roman'\; font-size: medium\;'>T
 uesday\, February</span></strong><strong> 12\, 2013 </strong></p>\n<p><str
 ong><span style='font-family: 'Times New Roman'\; font-size: medium\;'>6:3
 0pm – 8:30pm </span></strong></p>\n<p><strong><span style='text-decoration
 : underline\;'><span style='font-family: 'Times New Roman'\; font-size: me
 dium\;'>LAISSEZ LE BON TEMPS ROULER!</span></span></strong></p>\n<p><span 
 style='font-family: 'Times New Roman'\; font-size: medium\;'>It’s Mardi Gr
 as Y’all!  Join the “Krewe” of Avanti Savoia and Let the Good Times Roll!<
 /span></p>\n<p><span style='text-decoration: underline\;'><span style='fon
 t-family: 'Times New Roman'\; font-size: medium\;'>Menu</span></span></p>
 \n<ul>\n<li><span style='font-family: 'Times New Roman'\; font-size: mediu
 m\;'>STOVE TOP BBQ SHRIMP (Peel and eat ‘em with your hands. Yes it’s a li
 ttle messy\, but who cares?) </span></li>\n<li><span style='font-family: '
 Times New Roman'\; font-size: medium\;'>CHICKEN and SAUSAGE CREOLE (Every 
 cook in Louisiana has their favorite\, here’s ours.) </span></li>\n<li><sp
 an style='font-family: 'Times New Roman'\; font-size: medium\;'>PECAN RICE
  (The South’s favorite nut with our favorite rice) </span></li>\n<li><span
  style='font-family: 'Times New Roman'\; font-size: medium\;'>BANANAS FOST
 ER (What started as a brunch dessert in New Orleans is now a culinary lege
 nd.) </span></li>\n</ul>\n<p><em><span style='font-family: 'Times New Roma
 n'\; font-size: medium\;'>Cost: $50 (Demonstration Class with Some Hands-O
 n Participation)</span></em></p>\n<p><span style='font-family: 'Times New 
 Roman'\; font-size: medium\;'>What to bring with you:  BYOW (wine</span></
 p>\n<p><strong><span style='font-family: 'Times New Roman'\; font-size: me
 dium\;'> </span></strong></p>\n<p><strong><span style='font-family: 'Times
  New Roman'\; font-size: medium\;'>Tuesday\, February 26\, 2013</span></st
 rong></p>\n<p><strong><span style='font-family: 'Times New Roman'\; font-s
 ize: medium\;'>6:30pm – 8:30pm</span></strong><strong></strong></p>\n<p><s
 trong><span style='text-decoration: underline\;'><span style='font-family:
  'Times New Roman'\; font-size: medium\;'>SALT(S) OF THE EARTH AND SEA</sp
 an></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 i
 s an essential nutrient and universal ingredient.  In this class we will a
 lso discuss health issues as we experience the delights of Artisan salts u
 sed “mindfully”. History\, modern sources and the use of different salts f
 or different dishes will also be on our agenda.  The class will also inclu
 de a demonstration of one of the “hot foodie” cooking techniques of the ye
 ar – cooking on Himalayan Salt Blocks.</span></p>\n<p><span style='text-de
 coration: underline\;'><span style='font-family: 'Times New Roman'\; font-
 size: medium\;'>Menu</span></span></p>\n<ul>\n<li><span style='font-family
 : 'Times New Roman'\; font-size: medium\;'>PUBLIC HOUSE POPCORN with TRUFF
 LE SALT (Enjoy a savory specialty of one of downtown Knoxville’s most popu
 lar bars.) </span></li>\n<li><span style='font-family: 'Times New Roman'\;
  font-size: medium\;'>RADISHES with FRENCH BREAD\, UNSALTED BUTTER and FLE
 UR de SEL </span></li>\n<li><span style='font-family: 'Times New Roman'\; 
 font-size: medium\;'>(This is the perfect salt tasting technique from Fran
 ce). </span></li>\n<li><span style='font-family: 'Times New Roman'\; font-
 size: medium\;'>GRAVLAX with SALISH ALDER WOOD SMOKED SALT (Nordic delicac
 y of salmon cured with a mixture of salt\, sugar\, dill\, and brandy.) </s
 pan></li>\n<li><span style='font-family: 'Times New Roman'\; font-size: me
 dium\;'>DEMONSTRATION of SALT BLOCK COOKING TECHNIQUES (Succulent Flat Iro
 n Steak and Asparagus hot off the sizzling salt block) </span></li>\n<li><
 span style='font-family: 'Times New Roman'\; font-size: medium\;'>HOMEMADE
  FRENCH SALTED CARMELS (Delightful confection with the zest of salt.)  </s
 pan></li>\n</ul>\n<p><em><span style='font-family: 'Times New Roman'\; fon
 t-size: medium\;'>Cost: $50 (Demonstration Class with Some Hands-On Partic
 ipation)</span></em></p>\n<p><span style='font-family: 'Times New Roman'\;
  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 Ro
 man'\; font-size: medium\;'>Friday\, March 8\, 2013</span></strong></p>\n<
 p><strong><span style='font-family: 'Times New Roman'\; font-size: medium\
 ;'>Two seatings 6:30pm: and 7:45pm</span></strong> <strong></strong></p>\n
 <p><strong><span style='text-decoration: underline\;'><span style='font-fa
 mily: 'Times New Roman'\; font-size: medium\;'>The World’s Finest Balsamic
  Vinegars and Extra Virgin Olive Oils</span></span></strong></p>\n<p><span
  style='font-family: 'Times New Roman'\; font-size: medium\;'>A guide tast
 ing of the “Heart and Soul” of Avanti Savoia\; our “best of the best”!  Du
 e to the enthusiasm generated by a similar tasting that we offered in earl
 y spring\; we have decided to repeat this program on a regular basis.</spa
 n></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 Ne
 w Roman'\; font-size: medium\;'> </span></strong><strong><span style='font
 -family: 'Times New Roman'\; font-size: medium\;'>Tuesday\, March 12\, 6:3
 0pm – 8:30pm</span></strong></p>\n<p><strong><span style='text-decoration:
  underline\;'><span style='font-family: 'Times New Roman'\; font-size: med
 ium\;'>The Fondant Intensive</span></span></strong></p>\n<p><span style='f
 ont-family: 'Times New Roman'\; font-size: medium\;'>Knoxville</span>’s pr
 emier cake sculptress and designer\, Regina Long is bringing her gift of s
 ugar 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. H
 er awards include <em>People Magazine’s</em> Best Wedding Cake in the stat
 e of Tennessee and numerous awards from the Imagination Library’s Great Ca
 ke Bake.</p>\n<p>Her class will be an entirely “hands on” experience.  Lea
 rn to do it all with a fun class experience that features limited seating 
 with personal instruction and attention from Regina.  You will learn to ca
 rve cake by practicing with Styrofoam\, followed by detailed guidance in w
 orking with the most popular cake decorating technique on the market today
 \, fondant!</p>\n<p><span style='font-family: 'Times New Roman'\; font-siz
 e: medium\;'>Cost: $60 (<em>Hands on class with limiting seating</em>)</sp
 an></p>\n<p><span style='font-family: 'Times New Roman'\; font-size: mediu
 m\;'>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 s
 tyle='font-family: 'Times New Roman'\; font-size: medium\;'>Menus are subj
 ect to change due to availability of certain ingredients. </span></p>\n<p>
 <strong><span style='font-family: 'Times New Roman'\; font-size: medium\;'
 > </span></strong></p>\n<p> </p>
DTSTART;TZID=America/Kentucky/Louisville:20130115T183000
DTEND;TZID=America/Kentucky/Louisville:20130115T203000
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&instance_id=
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