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Tuesday, March 25th: Washington State Wow!

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 25th: Washington State Wow!

Catalog Number: Tuition:CC_140325 $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.

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The only native cuisine in Washington State is the food and traditions of the indigenous Salish population.  Although the area is justifiably famous for many foods (think salmon, Dungeness crab, shellfish, apples, berries, wild mushrooms and boutique wines), the cooking techniques employed are...

The only native cuisine in Washington State is the food and traditions of the indigenous Salish population.  Although the area is justifiably famous for many foods (think salmon, Dungeness crab, shellfish, apples, berries, wild mushrooms and boutique wines), the cooking techniques employed are reflective of the many different ethnic backgrounds of the cooks involved. Culinary adaptation is the key here, as it has been all over America, but what a great variety of wonderful foods the Pacific Northwest cooks have for their inspiration.

Menu:

  • Mussels steamed in Washington State wine and fresh herbs

  • “Confetti” Smoked Bacon and Salmon Chowder

  • Cornmeal Cream Scones

  • Seattle Coffee Crème Brulee

Time: 6:30-8:30pm
Cost $50 – (Demonstration class with some participation)
What to bring with you: BYOW (wine)

Avanti Savoia cooking class instructor: Joseph Lowery


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.

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