Loading
Share to Facebook Share to Twitter Stumble It Share Via eMail More...

Signup For Email Updates


Privacy Policy>>

Free Shipping for Orders over $99!
Some exclusions apply. See our shipping policies for more information.

Your cart is empty.
Tuesday January 20th: Chef Arnold's Pasta and Noodle Making Class

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.

Tuesday January 20th: Chef Arnold's Pasta and Noodle Making Class

Catalog Number: Tuition:CC_150120 $50.00

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


Select option before clicking Buy

 

Join us in welcoming back our good friend chef Arnold as he turns to his Italian roots, bringing his take on making fresh pasta.

Join us in welcoming back our good friend chef Arnold as he turns to his Italian roots, bringing his take on making fresh pasta. Chef Arnold Bondi is currently the Corporate Regional Chef for Hopco Foodservice Marketing. He was formerly Executive Chef at the UT Faculty Club and Food and Beverage Director at Holston Hills and Gettysvue Country Clubs.  Chef Arnold graduated from culinary school in Montreal, Canada and honed his skills in some of Montreal’s finest restaurants.

Menu 

  • Sweet Potato Gnocchi with Low Country Creole Sauce
  • Cavatelli  -  al Arabiatta
  • Pumpkin Malfatti – With Italian sausage, peppers and onions
  • Fresh Rice noodles – With spicy, garlic peanut sauce and chicken.

Time: 6:30-8:30pm
BYOB/W
Cost: $50
Demonstration class with some hands on

Preparation time: About 2 hours including time
Servings: 8

Choux Paste (Pate a Choux)

Ingredients:

6 Tbsp butter
Pinch of salt
1 tsp. sugar
1 cup hot water
1 cup sifted all-purpose flour
3 whole eggs

Instructions:

  1. Preheat oven to 425°.
  2. Combine butter, salt, sugar and hot water in a large saucepan.  Bring to boil.
  3. Lower heat and add flour.  Stir vigorously with a wooden spoon, until batter pulls away from the side of the pan.
  4. Remove from heat and place batter into mixing bowl.
  5. Add eggs, one at a time, beating thoroughly after each one.
  6. Using an ice cream scoop, drop mounds of choux paste on an ungreased baking sheet.
  7. Bake in hot oven (425°) for 20 minutes; reduce temperature to moderate heat (350°) and bake about 20 minutes longer.
  8. Turn off oven, open door and allow cream puffs to dry out for another 20 minutes.
  9. Remove from oven.  Place puffs on a rack to cool.  When cool, slice off top and remove any uncooked dough inside.
  10. To serve, fill each cream puff with vanilla ice cream and replace top of cream puff and place on a serving plate on top of the chocolate sauce.  Garnish with fresh raspberries.
1 starsDisappointed, no mad
July 15, 2014
by Lilly Kunsman (Knoxville , TN)
When I 1st saw the class- it was full. I put my name on the waiting list and emailed a week later to see if anyone dropped out. I rec'd an email stating it wasn't full & it was a mistake. So I bought the class as a gift and some products. I rec'd the products and there wasn't anything about the class in the pkg except the for the receipt with nice birthday note I had typed they PRINTED it on the receipt. The day before the class was to take place. I rec'd an email stating it was canceled for lack of interest. Well what did they expect with this type of management. Should of just left it full instead of disappointing my husband on his 50th birthday. Thanks for nothing. I want my money back immediately. Really mad, dissatisfied, and frustrated.