Avanti Savoia La Cucina offering summer cooking classes

KNOXVILLE -- Enjoy learning how to cooking a wide range of cuisines and traditions in summer cooking classes offered by Avanti Savoia.

During a 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.

Tuesday, June 26: 6:30pm – 8:30pm
Hot as a Firecracker
Need some sizzling new ideas for your Independence Day celebration.  Chef Joseph and Award winning cake decorator, Regina Long have got you covered! 

MENU:
Deep Fried Jalapeno "Poppers" (Stuffed with blue cheese and Prosciutto)
Open-faced Turkey Burgers with Horseradish Hollandaise (New school all the way)
Yukon Gold Potato Salad with Smoked Bacon (Warm Potato Salad, Dressed with a Honey Vinaigrette and Benton's Famous Bacon) Regina's Lady Liberty Cake
Cost: $50.00

Friday, June 29: Two sessions 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"!  Due to the enthusiasm generated by a similar tasting that we offered in early spring; we have decided to repeat this program on a regular basis.
Cost: $5.00

Tuesday, July 10: 6:30pm – 8:30pm
"AMANTI del PASTA" (We Love Pasta with a Passion)
This class is based on our garden party pasta menu from the 2012 House and Garden Show Cooking School. You will learn how to prepare three pasta dishes that are quick, easy and delicious! 

MENU: Pappardelle Pasta with the "3 P" Sauce (Can pasta be sexy?  Answer that for yourself when you see and taste Avanti Savoia's signature pasta with a sauce of panna (cream), Arugula pesto and Pomodoro (fresh tomatoes)
Radiatore Pasta con Salsa Fresca (Warm pasta served with an uncooked sauce of fresh tomatoes, green pepper, purple onion, Feta cheese, Balsamic vinegar and fresh Italian herbs)
Linguine Nero di Seppia con Vongole (Black Squid Ink pasta with herbs and clams)
A Selection of Italian Cheese and Fresh Fruit for Dessert
Cost: $50.00

Tuesday, JULY 17: 6:30pm – 8:30pm
Cooking with Fresh Herbs and Spices
Join us for a summertime class devoted to the bounty of our Tennessee herbs gardens.  Discover the different approaches to cooking with fresh as opposed to dry herbs.

MENU: Two Super Pestos: Traditional Pesto and Cilantro/Pumpkin Seed (Both First Place winners in Slow Food's Pesto Festo, 2009)
Southwestern Salsas
Fresh Herb Vinaigrettes
Spicy Marinade
s Grilled Figs on Rosemary Skewers
Cost: $50.00

Tuesday, July 24: 6:30pm – 8:30pm
Wok and Roll
Due to repeated requests from our students; we invite you to experience the high art of fusion wok craft taught by Chefs Joseph and Karen.  Woks are traditional cooking utensils used in many Asian cuisines.  In this informative class the menu will include not only familiar stir-frying vegetable, seafood and meat recipes but also steaming with a bamboo steamer and deep frying techniques for egg rolls.  The right tools, oils, sauces and unusual ingredients will all be discussed. Come hungry!
Cost: $50.00

Tuesday, July, 31: 6:30pm – 8:30pm
La Technique: The Garde Manger
In the classic French Kitchen Brigade system, the Garde Manger Chef was responsible for cold pantry items as well as many highly decorative dishes.  In this class we are borrowing the name to describe our special garnishing class.  We will carve animals, flowers and other whimsical shape out of fresh fruits and vegetables.  The highlight of the class will be each student getting to carve his or her own watermelon art.  The class will include much hand on participation and will require each student to furnish their own small melon and sharp paring knife.  This one is for artist who would like to spend time in the kitchen and cooks that would like to be more artistic.
Cost: $50.00

Tuesday, August 7: 6:30pm – 8:30pm
Rollin' Rollin' Rollin'! Sushi for Beginners
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 fun class with limited enrollment, students will receive personal instruction and will have the opportunity to create their own spicy tuna rolls, Philly rolls and tofu rolls.
Cost: $60 (Limiting seating)

Wednesday, August 15: 6:00pm – 8:00pm
Pasta Celestial: Avanti Savoia at the Glass Bazaar
By invitation, Avanti Savoia's culinary team returns to the Glass Bazaar for a celebration of "Heavenly Pasta".  This class will be a great opportunity to sample a selection of our pastas, extra virgin olive oils and Balsamic Vinegars from Borgo del Balsamico.

MENU: Truffled Polenta Canapés
Three Different Exotic Pastas and Sauces
Zabaglione alla Cioccolato
Call the Glass Bazaar – 865-584-9072 – for more details and reservations.

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

Space is limited. 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 May 29, 2012