Free Shipping for Orders over $75!
Some exclusions apply. See our shipping policies for more information.
In the event you need to cancel your reservation, we require 48 hours notice. If you cancel within the 48 hour time period, you will not receive a refund, and you cannot exchange for another class date. You can, however, send a friend in your place. Avanti Savoia reserves the right to cancel a class at any time for any reason. If Avanti Savoia cancels a class you will receive a full refund or credit for another class. Your choice.
Other products you may like:
Tuesday, September 17th: The Wild Mushroom Forager
Group price: $160.00 (4/group)
Sorry, this class is sold out. Please enter your name, phone number and email address below to be added to the class waiting list. We will notify you if seats become available.
Oak Ridge resident and Anderson County Commissioner Dr. Harry “Whitey” Hitchcock has been studying, hunting, cooking and eating wild mushrooms for nearly 20 years...(read more)
Oak Ridge resident and Anderson County Commissioner Dr. Harry “Whitey” Hitchcock has been studying, hunting, cooking and eating wild mushrooms for nearly 20 years. A retired science teacher and avid naturalist, he currently forages seasonal wild mushrooms and sells to restaurants as well as individuals. Because finding just the right mushroom is an opportunistic exercise, being with Dr. Whitey is always an adventure – in the woods or in the kitchen. La Cucina at Avanti Savoia is happy to welcome Whitey to share his expertise, harvest and delectable recipes with us and our students.
- Wild Mushroom* Turnovers
- Wild Mushroom* and Asparagus Frittatas
- Fried Potatoes with Morels and Ramps
- Pasta with Chanterelle Cream Sauce
*Dr. Whitey will be in the woods several days before the class. Wild mushroom selection will depend on weather and harvest.
Time: 6:30 pm – 8:30 pm
Cost: $50/ person
What to bring with you: BYOW (wine)
Instructor: Chef Joseph Lowery
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.