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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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Friday March 28th: The Art of Matching Food and Wine
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.
Red wine with meat and white wine with fish is as out of date as the 1960’s. However, what wine does work best with certain foods and how do you know? Here is your chance to learn about the many factors involved in the pairing of food and wine.
Red wine with meat and white wine with fish is as out of date as the 1960’s. However, what wine does work best with certain foods and how do you know? Here is your chance to learn about the many factors involved in the pairing of food and wine with our culinary team and two recognized wine experts, John Iacovino and Darrell Freeze. John Iacovino is a well known wine educator, certified wine judge, life member of the American Wine Society and Wine Society of East Tennessee. John is also the Grand Seneschal of the Ducal Order of the Cross of Burgundy, Tennessee Chapter of which Chef Joseph is a member, as well. Darrell Freeze is the Tennessee and Arkansas Sales Director with Constellation Brands and is also responsible for selecting and providing wine for many Knoxville organizations including Dogwood Arts events.
This very special event is not specifically a cooking class, although the chefs will present the following menu to match each red, white and dessert wines served. The wines will be announced at the class.
- Gougeres – Small baked appetizers of choux paste and Gruyere cheese
- Sautéed Shrimp with extra virgin olive oil, Herbs de Provence and Chablis
- Roasted Pork Tenderloin encrusted with Dijon mustard, herb, garlic and bread crumbs
- Truffled Duck Liver Pate (Chef Joseph’s Grand Prize winning recipe)
- Grilled Asparagus in vinaigrette
- Pistachio Biscotti, fine cheese and Port
Time: 6:30pm- 8:30pm
*Must be 21 years of age to attend.
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.