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.
Friday August 1st: Balsamic Vinegar and what to do with it?

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.

Out of stock.

Other products you may like:

Friday August 1st: Balsamic Vinegar and what to do with it?

Catalog Number: Tuition:CC_140801 $50.00

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

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.

Your Name:
Your Phone Number:
Email Address:


So you bought a bottle of balsamic vinegar, you get home and… Now what??

So you bought a bottle of balsamic vinegar, you get home and… Now what??

This demo/ some hand on class will teach you some simple recipes for cooking with balsamic vinegar and the right ones to use. Plus a Balsamic Glaze to use for most anything. 

Menu:

  • Hasselback Tomato Caprese with Lemon EVOO and balsamic vinegar
  • Herb Marinated Lamb Kebobs with balsamic glaze
  • Roasted Beet Stack with a balsamic vinegar
  • Dark Chocolate Balsamic Ice Cream 

Time: 6:30 pm – 8:30 pm 
Cost: $50/ person 
What to bring with you: BYOW (wine)

 

Avanti Savoia cooking class instructor: Karen Crumley


Instructor: Chef Karen Crumley

Chef Karen Crumley is one of Knoxville’s own crop of home grown chefs. Karen is a 2008 graduate of the Culinary Institute of University of Tennessee and has worked her way up the through the ranks in several area restaurants as head chef, sous chef, kitchen manager and caterer. She 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.

There are no reviews for this product.