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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, October 5: Aloha Mahalo!
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.
The regional American/ Locavore food movement has arrived in the islands just like on the mainland.
This is not your grandparent’s lu’au! The regional American/ Locavore food movement has arrived in the islands just like on the mainland. Traditional flavors meet modern creativity for this contemporary Hawaiian meal. A menu inspired by Chef Joseph’s 2009 working vacation on the Big Island of Hawaii.
Menu:
- Vegetable and Tropical fruit display with sweet chili/lime dipping sauce and Red Alea sea salt: a simple dish all about freshness and the presentation
- Seared ‘Ahi (Yellowfin Tuna) Poke salad: cubes of lightly cooked Yellowfin Tuna marinated in a tangy toasted sesame oil dressing and served on a bed of bean sprouts and Hiziki seaweed.
- Boneless chicken thighs braised in dark rum, soy sauce, and five-spice powder: an easy, economical dish that illustrates the Chinese influence in Island cuisine.
- Oven-roasted purple potatoes with lemon-infused extra virgin olive oil and boiled lemons: The colors! The flavors!
- Big Island mango shortcake: toasted macadamia nut and dried mango biscuits layered with sliced mangos and whipped cream sweetened with Lehua honey.
Time: 7 pm – 9 pm
Cost: $45
What to bring with you: BYOWB [wine or beer]
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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