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Fall Cooking Classes offered at Avanti Savoia’s La Cucina
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!
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! Learn culinary skills that will give you the confidence to whip up truly outstanding meals at home.
Tuesday October 13th: Authentic Italian at Home
Calling all carb lovers… it’s your night! Inspired by our European roots, we’re going all Italian, all night – Fresh Parpadelle with Bagna Cauda, scratch-made Bolognese and Bucatini pasta, Chocolate Zabaglione and fresh fruit, and a helluva lotta fun!
Tuesday, October 20th: Seasonal Sensations
Tis the season for you to come get down ‘n hog wild with us as we celebrate our Appalachian heritage this fall! For this cooking class, we’ll be educating on and servin’ up Pear/Fig Chutney in Pancetta Cups, Chicken Cordon Bleu (local ham and artisanal cheese), and Pumpkin Bourbon Bread Pudding! [Pork] Belly up, y’all.
Tuesday, October 27th: Autumn in Appalachia
Hellooo, autumn! Let’s all get cozy around the campfire, breathe in the fresh air, and make some seriously delicious fall comfort food! We’re talkin’ Cranberry-Pecan Pate, Pork "Wellington" with a green peppercorn sauce, and Apple Walnut Tarts, y’all! *Note: Actual campfire not included.
Time: 6:30 pm – 8:30 pm
Cost: $50/ person
What to bring with you: BYOW (wine)
Menus are subject to change due to availability of certain ingredients.
Space is limited, so visit www.avantisavoia.com 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 October 8, 2015 |
