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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.
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Tuesday February 28: Southern Fare with a Mediterranean Flair
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.
Whether you call it fusion cooking or New American Cuisine, we guarantee that you will call it delicious.
Whether you call it fusion cooking or New American Cuisine, we guarantee that you will call it delicious.
Menu
- MUSHROOMS, CARROTS and OLIVES a la GRECQUE: “A la Grecque” is French for “in the Greek style”. The concept can include any variety of vegetables, though in this recipe we use mushrooms, carrots and olives. The ingredients are lightly simmered and then marinated in a zesty mixture of white wine, Tarragon vinegar, olive oil, Tarragon and other seasonings.
- AMERICAN STYLE BOUILLABAISSE with TOASTED POLENTA ROUNDS spread with ROUILLE: Our version of a famous seafood stew made with a variety of American seafood and laced with tomatoes, wine, herbs, and saffron. We will serve ours with Polenta rounds seasoned with “Rouille”, a spicy paste traditionally served with Bouillabaisse.
- QUEEN of the CUMBERLANDS WHITE CHOCLATE CAKE with SOUR MASH CHOCOLATE ICING: A Tennessee adaptation of Julia Child’s famous Reine de Saba (Queen of Sheba cake).
Cost: $50 (Demonstration Class with Some Hands-On Participation)
Class Time: 6-8pm
What to bring with you: BYOW (wine)
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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