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Spring 2013 Cooking Classes at Avanti Savoia’s La Cucina | Arts & Culture

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Spring 2013 Cooking Classes at Avanti Savoia’s La Cucina
Spring 2013 Cooking Classes 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!  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, May 14th, 6:30pm – 8:30pm

Il Mondo della Pasta Italiana (The World of Italian Pasta)

The menu for this class is from the Cooking School taught by the Avanti Savoia chefs at the 2013 Dogwood Arts House and Garden Show.  If you love Italian pasta as we do, you won’t want to miss this fun evening.  The star of the evening (besides the pasta) will be cooking the seafood on a Himalayan Salt Block.


  • Tagliatelle Zafferano con aglio, olio e arrosto pepperoni rossi
  • (Saffron Pasta with Garlic, Olive Oil and Roasted Red Peppers)
  • Pappardelle Pasta alla “3Ps”
  • (Pappardelle pasta with sauce of Panna (cream), Arugula Pesto & Pomodoro (tomatoes)
  • Pattone di Linguine Nero di Seppia con frutti di mare
  • (Black Squid Ink Pasta Fritter with Salt Block cooked seafood).

Cost: $50 (Demonstration Class with Some Hands-On Participation)

What to bring with you: BYOW (wine)

Tuesday, May 21st, 6:00pm – 8:00pm

LA TECHNIQUE: Advanced Sushi

The next step for Sushi lovers in this often requested class.  In this 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: $75.00

What to bring with you: BYOW (wine)

Tuesday, May 28th, 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”!  Due to the enthusiasm generated by this educational “gift to the community” we have decided to repeat this program on a regular basis.

Tuesday, June 4th, 6:30pm – 8:30pm

Cooking with Balsamic Vinegar

To celebrate La Cucina’s 3rd anniversary and Avanti Savoia’s 7th anniversary we are going to celebrate with a class dedicated to cooking with fine Balsamic vinegar.


  • Salad Caprese on Skewers with Lemon extra virgin olive oil and Balsamic vinegar
  • All-purpose Balsamic Glaze
  • Balsamic Glazed Fish Tacos
  • Roasted Vegetable Medley with Balsamic Beurre Rouge Sauce
  • Dark Chocolate and Balsamic Ice Cream

Cost: $50 (Demonstration Class with Some Hands-On Participation)

What to bring with you: BYOW (wine)

Tuesday, June 18th, 6:30pm – 8:30pm

6:30pm – 8:30pm

Sushi 101

La Cucina’s most popular sushi class revisited, taught by our resident sushi expert, Chef Karen 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 required to prepare California/Japanese style sushi as well as the use of Japanese knives.  In this class with limited enrollment, students will receive detailed instruction and will have the opportunity to create their own maki, temaki, spicy tuna rolls, California rolls and other personal creations.

Cost: $60 (Hands on class with limiting seating)

What to bring with you:  BYOW (wine)

Tuesday, June 25th, 6:30pm – 8:30pm

Fast, Fabulous and Fun Food for the Fourth

Do you need some new ideas for celebrating Independence Day?  La Cucina has the answer with quick and easy cold party food ideas from three creative cooks.  Avanti Savoia Chefs Joseph Lowery and Karen Crumley will be joined by Cake Artist Supreme; Regina Long for a collective effort to make your party food pop and sparkle for the Fourth.


  • A display of small stuffed vegetables: (Snow Peas, Cherry Tomatoes, Potatoes and Endive).  The French call it Legumes Farcis; your guests will call it beautiful and delicious.
  • Red, White and Blue Verrine (Watermelon, Jicama and Blueberries drizzled with Lemon/Lime Vinaigrette (Verrines are composed with a variety of foods layered in clear serving container).
  • Rice Paper Wraps filled with Shrimp and Aromatic Vegetables
  • Regina’s Lady Liberty Cake

Cost: $50 (Demonstration Class with Some Hands-On Participation)

What to bring with you: BYOW (wine)


Tuesday, July 9th, 6:30pm – 8:30pm

Blueberries Forever!

The Baxter Family of Norris, Tennessee has been growing blueberries since 1980. They are now into the 4th generation of various blueberry related occupations. Paul Baxter and wife, Glenda Ross operate Greenbriar Farm & Nursery for Edibles featuring blueberry plants (40+ varieties) and other edible plants for home landscaping; workshops for customers and consulting for farms.  You might say the Baxters are true blue bloods - enthusiastic about and committed to blueberries, that is. La Cucina at Avanti Savoia is proud to announce (for the second year) a special class featuring a Blueberry menu, loads of Blueberry information including cultivation tips as well as blueberry plants available for purchase.  Expect other blueberry surprises to be announced.


  • Blueberry Salsa with Blue Corn Tortillas
  • Blueberry, Peach and Pasta Casserole
  • Blueberry Upside-down Cake
  • Blueberry/Banana Pudding

Cost: $50 (Demonstration Class)

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.

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