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Tuesday, March 18th: Terrific Brunch Techniques with Chef Lance Parker of Cru Bistro Downtown

Refund Policy:
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.

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Tuesday, March 18th: Terrific Brunch Techniques with Chef Lance Parker of Cru Bistro Downtown

Catalog Number: Tuition:CC_140318 $50.00

Group price: $160.00 (4/group)
Save: $40.00

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Join us as we host Chef Lance Parker from Cru Bistro Downtown as he covers everyones favorite weekend meal, BRUNCH!

Chef Lance Parker hails from Chattanooga, Tn. where he fell in love with the hospitality industry at an early age.  He began his career 17 years ago as a dishwasher/busboy and has pursued his career choice ever since.  The chef studied classic French cuisine at Delgado Community College for Culinary Arts in New Orleans before relocating to Charleston, SC following Hurricane Katrina.  In Charleston, Chef Lance worked under James Beard award winner, Chef Robert Carter which added a Lowcountry flair to his culinary repertoire.  Later, he returned to New Orleans to diversify his skills before relocating in Knoxville. In Knoxville, he joined the Cru Bistro restaurant team as Sous Chef before becoming Head Chef one year later.  The Chef loves the small plate concept at Cru Bistro and believes that “the tapas style cuisine is a great way to sample multiple menu items and enjoy time spent with friends and family.”


  • Baked Brie with Pecan and Raisin Butter Topping served with Crostini
  • Fresh Biscuits and Sausage Gravy
  • Classic Eggs Benedict served with Rosemary Roasted New Potatoes
  • Mixed Berry Crepes with Raspberry Glaze and Whipped Cream

Cost: $50 (Demonstration Class with Some Participation)

What to bring with you: BYOW (wine)

Time: 6:30-8:30pm

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