knoxville news
knoxville news knoxville daily sun lifestyle business knoxville sports travel knoxville classifieds knoxville jobs knoxville legal notices knoxville yellow pages smoky mountains contact facebook twitter linkedin rss entertainment knoxville advertising

Avanti Savoia offering winter 2014 cooking classes taught by Chef Joseph Lowery and other guest chefs

KNOXVILLE – Knoxville’s very 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 cooking techniques that will make any cook’s life easier – and more fun!

chef joseph lowery
Chef Joseph Lowery teaches cooking classes at Avanti Savoia. Image courtesy of Avanti Savoia.


During the traditional two-hour long technique-oriented class, you will receive samples of all food prepared over the course of the evening. You’ll also receive the printed recipes and surprise tastings of other 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 outstanding meals at home.

The classes are taught by Chef Joseph Lowery with other guest chefs and instructors announced along the way. Chef Joseph is an author, chef, and cooking teacher and has taught cooking classes since 1972 in Canada, Mexico, and the USA. He is currently the Chef Consultant with Avanti Savoia Imports.

Friday, Jan. 10th: For the Love of Sushi
Do you or your sweetheart love sushi? A “date night cooking class” is the perfect opportunity to learn together how to create your own. You will learn by working hands on in an intimate setting under the expert guidance of Chef Karen. The menu will include California Roll, Maki, Futo Maki, Te-Maki (hand rolls) and more. So bring your date and join us for some delicious fun! Cost $60 – (Hands on class with limited seating)

Tuesday, Jan. 14th: The Romance and Reality of Soufflés
“If you have never made a soufflé before, you may feel that the dramatic rise of a soufflé is depended on skills or a magical touch that is beyond you. But you needn’t hold your breath worrying about what is happening behind the oven door – remember that souffler means “to blow” or “to puff.” When you have made your soufflé mixture properly, as we show you it will rise, automatically.” - Julia Child

• Classic Cheese Soufflé
• Chocolate Soufflé
• Balsamic/Raspberry Sauce

Tuesday, Jan. 21st: La Technique: Knife Skills
Great chefs have always stressed the importance of efficient knife work and proper stock making. If you understand basic techniques, you can follow any recipe. Due to numerous requests from our students, La Cucina is presenting a full participation class featuring some the most fundamental skills required in the kitchen; knife work.

Cost: $60 (Hands on class with limited seating)
What to bring with you: BYOW (wine), Chef’s Knife and paring knife

Tuesday, Jan.28th: Fiesta de Santa Fe
Northern New Mexican comida blends centuries old traditions with contemporary style. There is a reason they call this special place “The Land of Enchantment”; come taste why!

A trio of New Mexican Salas (including Green Chile, of course)
Stacked Enchiladas with fresh hand made blue corn tortillas
Biscochitos –crispy and flavored with anise seed (The Official State Cookie of New Mexico) served with Spicy Mexican Hot Chocolate

Friday, Jan. 31st, two seatings 6:30pm: and 7:45pm
The World’s Finest Balsamic Vinegars and Extra Virgin Olive Oils
A guided tasting of the “Heart and Soul” of Avanti Savoia; our “best of the best”! Structured somewhat like a wine tasting this event is absolutely the best way to experience these Italian super stars.

Cost: $5.00

Tuesday, Feb. 4th: Chocolate = Love
You love chocolate, we love chocolate – this is THE class for chocoholics with three divine chocolate creations. Learn these techniques just in time to prepare something really special for that really special person for Valentines Day.

Chocolate Raspberry Truffles
Dark Chocolate Balsamic Ice Cream
Queen of the Cumberlands White Chocolate Cake with Sour Mash Chocolate Icing

Tuesday, Feb. 18th: A Taste of Italy with Chef Jeremy Delaneuville of Cru Bistro Downtown
Chef Delaneuville was born in a small town in Louisiana and later lived in Florida where he attended Florida State University. The chef returned to Louisiana where he was a member of the Culinary Competition Team at Delgado Community College in New Orleans. After Hurricane Katrina, he relocated to Charleston, S.C. Working at the Peninsula Grill he was able to train under James Beard award winner, Chef Robert Carter. Two years later Jeremy returned to New Orleans and a stint at the famed Commander’s Palace. He then rounded out his expertise in traditional Italian cuisine as Head Chef at Ristorante Carmelo before accepting the position as Sous Chef at Cru Bistro Downtown. The chef began his career as a server at a Cajun restaurant where spending time learning the “back of the house” kitchen work was a prerequisite for employment. Chef Jeremy recalls, “Once I learned the kitchen, I wanted to stay there forever.” Avanti Savoia is very pleased to welcome this young creative chef to our classes at La Cucina!

• Fried Artichoke with Lemon Aioli (learn the proper way to efficiently clean and prepare fresh artichokes)
• Mussels with Pancetta Cream Sauce (the way to clean and cook mussels in a creative sauce)
• Seafood Lasagna (with freshly made pasta and tomato sauce)
• Almond Biscotti with Chocolate Sauce

Cost: $50 (Demonstration Class with Some Participation)
What to bring with you: BYOW (wine)

Tuesday, Feb. 25th: Delices de Bourgogne
Burgundy, located in eastern France is recognized as one of the premier wine producing areas in the world. The Burgundians are also renowned for their contribution to the culinary arts. One taste of these delights will tell you why.

Gougeres – small baked appetizers of choux paste with gruyere cheese - very typical Burgundian appetizer
Crudités extraordinaire avec vinaigrette de la Dijon – a beautiful arrangement of the best and freshest vegetables on the market – both raw and slightly blanched served with Dijon Mustard creamy vinaigrette.
Coq au vin rouge – the classic made with red wine of course, which we will serve with Pappardelle pasta.
Crème brulee a la Grand Marnier – although not necessarily Burgundian, it has been enjoyed in France from at least the 1600’s.

Friday, Feb. 28th: Pasta Passion
Join us for another romantic Friday Date Night at La Cucina. In Italy it is all about the pasta; in America it’s all about the sauce; at Avanti Savoia it’s all about both. Tonight we will create three different pasta dishes that will delight the palate and warm the heart. “The most indispensable ingredient of all good home cooking: love for those you are cooking for.” –Sophia Loren

Sausage Filled Handmade Spinach Tortellini
The “3P’s” Panna (cream), Pesto, (arugula pesto) and Pomodoro, (tomatoes) with Garofalo Pappardelle
Ravioli with Ricotta and Fresh Strawberries drizzled with Balsamic Vinegar and Chocolate Sauce

Tuesday, March 4th: Laissez Le Bon Temp Rouler
Can’t make it to the “Big Easy” for Mardi Gras then join us at Avanti Savoia on Fat Tuesday and “Let the Good Times Roll!”

Oysters Bienville – Originally created at Antoine’s Restaurant, this luxurious dish is named for the founder of New Orleans. Chicken and Andouille Jambalaya – Spanish paella’s Louisiana cousin Bananas Foster -What started as a brunch dessert in New Orleans is now a culinary legend

Tuesday, March 11th: Sushi 101
Chef Karen Crumley is a 2008 graduate of the Culinary Institute of University of Tennessee and has worked her way up the through the ranks in several area restaurants as head chef, sous chef, kitchen manager, and caterer. She 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 personal instruction and will have the opportunity to create their own California Rolls Maki, Futo Maki, Te-Maki (hand rolls) and more.
Cost $60 (Hands on class with limited seating)

Friday, March 14th: Pizza Pizzazz
Perfect pizza at home; learn the secrets to delicious hand thrown crusts, sauces and other professional pizza making techniques. You will not want to wait to amaze your friends at your own pizza making party! One of La Cucina’s most popular classes is even more fun when you make it a date night with your sweetie.

America’s Favorite - Pepperoni, Tomato Sauce and Cheese
Pissaladiere -Specialty Pizza-Tart from Southern France
Pizza Margherita - Tomatoes, Fresh Mozzarella, Basil and Extra Virgin Olive Oil)

Tuesday, March 18, 6:30pm – 8:30pm
Terrific Brunch Techniques with Chef Lance Parker of Cru Bistro Downtown
Chef Lance Parker hails from Chattanooga, Tn. where he fell in love with the hospitality industry at an early age. He began his career 17 years ago as a dishwasher/busboy and has pursued his career choice ever since. The chef studied classic French cuisine at Delgado Community College for Culinary Arts in New Orleans before relocating to Charleston, SC following Hurricane Katrina. In Charleston, Chef Lance worked under James Beard award winner, Chef Robert Carter which added a Lowcountry flair to his culinary repertoire. Later, he returned to New Orleans to diversify his skills before relocating in Knoxville. In Knoxville, he joined the Cru Bistro restaurant team as Sous Chef before becoming Head Chef one year later. The Chef loves the small plate concept at Cru Bistro and believes that “the tapas style cuisine is a great way to sample multiple menu items and enjoy time spent with friends and family.”

Baked Brie with Pecan and Raisin Butter Topping served with Crostini
Fresh Biscuits and Sausage Gravy
Classic Eggs Benedict served with Rosemary Roasted New Potatoes
Mixed Berry Crepes with Raspberry Glaze and Whipped Cream

Cost: $50 (Demonstration Class with Some Participation)
What to bring with you: BYOW (wine)

Tuesday, March 25th: Washington State Wow!
The only native cuisine in Washington State is the food and traditions of the indigenous Salish population. Although the area is justifiably famous for many foods (think salmon, Dungeness crab, shellfish, apples, berries, wild mushrooms and boutique wines), the cooking techniques employed are reflective of the many different ethnic backgrounds of the cooks involved. Culinary adaptation is the key here, as it has been all over America, but what a great variety of wonderful foods the Pacific Northwest cooks have for their inspiration.

Mussels steamed in Washington State wine and fresh herbs
“Confetti” Smoked Bacon and Salmon Chowder
Cornmeal Cream Scones
Seattle Coffee Crème Brulee

Tuesday, April 1st: East Meets Southeast
Say hello to spring when spicy Asian flavors meet Tennessee appetites.

Rice Paper Rolls – light, simple creation of vegetables and shrimp
Chef Karen’s Secret Dipping Sauce – she promises to share the recipe
Tempura – vegetables, fruits, chicken are all fair game for this deep fried specialty
Green Tea Ice Cream – Japanese inspired dessert made with Matcha tea

Tuesday, April 8th: April in Appalachia
A beautiful spring calls for beautiful spring food. We think that this elegant menu fits the bill.

Thomas Jefferson’s Pea Soup – our 3rd President was a gourmet and gardener of great renown and he was especially fond of fresh green peas.
Chicken “Cordon Bleu”- with a Tennessee twist; breaded chicken breast stuffed with Tennessee Prosciutto and local cheese Baby Glazed Carrots – sweet early carrots glazed with local honey and Lemon Infused Extra Virgin Olive Oil and tarragon Strawberry Tart – lovely, simple (and quick) tart made with commercial puff pastry, homemade pastry cream and ripe strawberries.

Friday, April 11, two seatings 6:30pm: and 7:45pm
The World’s Finest Balsamic Vinegars and Extra Virgin Olive Oils
A guide tasting of the “Heart and Soul” of Avanti Savoia; our “best of the best”! Structured somewhat like a wine tasting this event is absolutely the best way to experience these Italian super stars.
Cost: $5.00

Tuesday, April 15th: Advanced Sushi
Chef Karen Crumley has delighted our students for several years with her superb knife skills and straight forward introduction to the art of making sushi. In this often requested three hour “hands on” intensive, Chef Karen Crumley will share more of her skills and knowledge with techniques for cutting sushi vegetables and fish. A highlight will be the art of cooking Tamago (Japanese Egg Omelets). Expect more fun with Nigiri, Maki, Te-maki and plenty of personal instruction, as well.

Cost: $75 (Hands on class with very limiting seating)
What to bring with you: BYOWB [wine or beer]

Menus are subject to change due to availability of certain ingredients.

Space is limited – so visit 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.

Published December 29, 2013

Share |

knoxville daily sun Knoxville Daily Sun
2013 Image Builders
User Agreement | Privacy Policy