Inspired by Avanti Savoia’s very Italian origins, we have designed an exciting class especially for the American kitchen.  Attention all homemade pasta lovers… this one is for you!

Menu:

• Salad Caprese kabobs alla Avanti Savoia: this is our “skewered” version of the popular summertime salad of tomatoes, fresh mozzarella cheese, and basil seasoned with our own wonderful products.
• Lasagna bolognese: Handmade spinach pasta, ragu sauce from scratch, and our aged Parmesan cheese.  This dish will change the way that you think of lasagna.
• Strawberry tiramisu: the famous pick-me-up dessert made even more luscious with strawberry liqueur and ripe strawberries.

Time: 7 pm – 9 pm
Cost: $45/ person
What to bring with you: BYOW [wine]

Includes a brief history of sushi and its roots in Japanese culture. Included will be a demonstration of making sushi rice and the use of Japanese tools.

Also, instructions will include techniques for making:

• maki (variety of ingredients rolled with rice in nori seaweed)
• temaki (cone shaped hand rolls)
• futomaki (“fat” rolls)

Class Time: 7-9pm

Tea will be served at each class.
What to bring with you: BYOW (Bring your wine or other adult beverage)

This is a class entirely devoted to the wonder that is the fig.  These recipes are all from Sherri Lee’s delightful new cookbook, Under the Fig Leaf.  The instructors for this class are Chef Joseph and Linda Ullian Schmid, who served as testers, editors, and food stylists for the book.  Autographed copies of the book will be available for purchase at a discounted rate.
Menu:
•    Grissini wrapped with fig spread and prosciutto
•    Pickled figs
•    Sugar bacon wrapped figs
•    Pork cutlets with sautéed figs
•    Sherri’s microwave hollandaise sauce
•    Fig walnut bread
•    Fig ice cream with balsamic vinegar
All figs – all fabulous!

Time: 7 pm – 9 pm
Cost: $45
What to bring with you: BYOWB [wine or beer]

This is not your grandparent’s lu’au!  The regional American/ Locavore food movement has arrived in the islands just like on the mainland.  Traditional flavors meet modern creativity for this contemporary Hawaiian meal.  A menu inspired by Chef Joseph’s 2009 working vacation on the Big Island of Hawaii.
Menu:

• Vegetable and Tropical fruit display with sweet chili/lime dipping sauce and Red Alea sea salt: a simple dish all about freshness and the presentation
• Seared ‘Ahi (Yellowfin Tuna) Poke salad: cubes of lightly cooked Yellowfin Tuna marinated in a tangy toasted sesame oil dressing and served on a bed of bean sprouts and Hiziki seaweed.
• Boneless chicken thighs braised in dark rum, soy sauce, and five-spice powder: an easy, economical dish that illustrates the Chinese influence in Island cuisine.
• Oven-roasted purple potatoes with lemon-infused extra virgin olive oil and boiled lemons: The colors! The flavors!
• Big Island mango shortcake: toasted macadamia nut and dried mango biscuits layered with sliced mangos and whipped cream sweetened with Lehua honey.

Time: 7 pm – 9 pm
Cost: $45
What to bring with you: BYOWB [wine or beer]
 

The Queen of Fondant, Regina Long, returns just in time for the spookiest holiday of them all!  Why just learn to carve a pumpkin this Halloween when you can go home, make your own (Jack O' Lantern) cake - and eat it, too?  Receive bootiful recipes, instructions, and other scary treats at the class!    

Time: 7 pm – 9 pm
Cost: $45
What to bring with you: BYOWB [wine or beer]

October is National Chili Month and what better way is there to celebrate than with a big pot of real Texas Chili? All chili cooks claim that their concoctions are the best, including Chef Joseph. Is it true or just Texas brag? There’s only one way to find out… come judge for yourself!
Menu:

• Lone Star polenta: the Texas/Italian connection by way of Tennessee.
• Texas chili: big chunks of tender beef slowly simmered in a rich, spicy sauce, thickened with masa and redolent of the authentic aromas of the old Southwest.
• Ranch-style pinto beans: no beans in real Texas Chili! No discussion, end of story, period. (However, zesty Ranch Style Beans are a delicious accompaniment to chili when served on the side).
• Texas Pecan tart: very old school and darn near impossible to beat when served with a little Blue Bell vanilla ice cream.

Time: 7 pm – 9 pm
Cost: $45
What to bring with you: BYOWB [wine or beer]

Would you like to learn to prepare your own holiday cocktail party menu just like the uncrowned royalty of Texas?  Here is your chance!  This is a very special class featuring Austin, Texas caterer and personal chef, David Lowery.  David is Chef Joseph’s multi-talented brother and for more than three decades David has designed parties, prepared food, and catered to some of the most famous names in Texas political, social, and artistic circles.  We will leave it up to David to drop names and share some of his better tall tales.
Menu:

• Fruit-wood smoked salmon with fresh fennel salsa in filo cups: sublime and elegant hors d’oeuvre.
• Fried avocado with red chili mayonnaise: deep-fried pieces of panko-coated avocado, served with a fiery dipping sauce.
• Cilantro pesto torta: a layered appetizer of cilantro/pecan pesto, cream cheese and feta to be spread on toasted pita points.
• Medallions of roasted pork tenderloin, topped with fruited pico de gallo (Mexico City style): this distinctive blend of pineapple, purple onion, jicama, cilantro, limes, and chilies is fantastic on slices of pork tenderloin.
• Roulades of seared Japanese eggplant filled with fresh mozzarella cheese: simplicity … both to make and to serve.
• Grandmother Lowery’s vanilla pound cake cubes with tres leches sauce: a venerable family heirloom cake recipe, served with decadent Mexican “three milk” sauce.

Time: 7 pm – 9 pm
Cost: $45
What to bring with you: BYOWB [wine or beer]