Cooking Classes at Avanti Savoia's La Cucina

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!

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.

March/April 2011 Schedule:

Tuesday, March 22: The Topsy Turvey Cake Demonstration
Regina Long is Knoxville's premier cake sculptress and designer. Don't miss this opportunity to see a step by step demonstration of a Regina Long original. Included will be cake carving, layer stacking and the application of butter cream frosting and fondant. Regina will also demonstrate decorating each tier with swirl piping, fondant dots, striping, rolled roses, cut-out daisies and other decoration ideas. There will also be samples of cake for tasting.

Time: 7pm – 9pm
Cost: $50/person
What to bring with you: BYOW (wine)

Tuesday, March 29: La Technique: Knife Skills, Stocks and Sauces
This will be the first of an ongoing series of basic kitchen skills classes designed for the home cook. Great chefs have always stressed the importance of efficient knife work and proper stock making. We will practice together a number of basic and useful knife skills used in the process of making stocks (and everything else). Excellent stocks and broths are considered the basis for most of the world's finest cuisines. Join us to learn how to prepare healthful and economical stocks and their use in creating delicious sauces and other dishes.

Time: 7 pm – 9 pm
Cost: $60 (Limited seating)
What to bring with you: BYOW (wine) Students should also bring a sharp chef's knife and paring knife.

Thursday, April 7: Sushi for Beginners - Rollin' Rollin' Rollin'!
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.

Menu
Spicy Tuna Rolls
Philly Rolls
Tofu Rolls

Time: 7 pm – 9 pm
Cost: $60 (Limiting seating)
What to bring with you: BYOW (wine)

Tuesday, April 12: La Technique: Bread, The Good and Honest Loaf

To learn to bake your own loaf of bread from scratch is a true accomplishment in the culinary world. There really is nothing quite like the experience of removing a hand-made loaf of perfectly browned beard from your own oven. We will discuss yeast, flours, sweeteners, and proofing, kneading, shaping and sculpting as well as actually baking fresh bread. You will leave with the skills and confidence to bake your own hand made bread! * Please note this class is one hour longer.

Time: 6:30 pm – 9:30 pm
Cost: $60 (Limited Seating)
What to bring with you: BYOW (wine)

Tuesday, April 19: A Floribbean Beach Party -Entertaining with "Sand on Your Feet"
Linda Ullian Schmid is an accomplished cook who has taught with Southern Living Cooking Schools for over 15 years and was Marketing Director for Blackberry Farms. She is also a Florida native having grown up the banks of the Indian River and has traveled extensively in the Caribbean and tropics. La Cucina at Avanti Savoia is happy to offer you the opportunity to share Linda's flair and enthusiasm for exotic tropical flavors and casual entertaining, old Florida style.

Menu
Cucumber Limeade with Ginger
Spicy Gazpacho Salsa
Shooting Star Salad
Seared Sea Scallops with Three Citrus Fruit Juice Vinaigrette
Barbeque Shrimp Skewers
Key Lime Tartlets

Time: 7 pm – 9pm
Cost: $50
What to bring with you: BYOW (wine)

Thursday, April 28: Springtime in Alsace
Alsace is a gorgeous region in France that has developed wonderful and rich dishes that awaken the senses. This class will stir-up springtime and teach us some of our all time favorite dishes of the region.

Menu
"Open-Faced" Baked Garlic, Sliced Radish and Butter Sandwiches
Quiche Lorraine
Frozen Meringue Baskets- Vacherins Glaces Aux Fruits

Time: 7 pm – 9pm
Cost: $50
What to bring with you: BYOW (wine)

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 March 14, 2011