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Tuesday, April 16th: Springtime with Chef Kirk - Farm to Fork

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, April 16th: Springtime with Chef Kirk - Farm to Fork

Catalog Number: Tuition:CC_041613 UPC Code: 0 $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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His specialty is Northern Italian cuisine with an emphasis on local “right out of the ground fresh” products.

Chef Kirk Emory is a Knoxville native and former Executive Chef at the Sequoyah Grille Restaurant and currently Executive Chef for the Tri Delta Sorority House on the University of Tennessee campus. The former Marine is also a graduate of Le Academy de Cuisine in Baltimore, Maryland.  His specialty is Northern Italian cuisine with an emphasis on local “right out of the ground fresh” products.

Menu:

  • Loudon County watercress with fresh avocados and Benton’s bacon locally grown tomatoes.  Suggested wine: Kim Crawford Un-oaked Chardonnay
  • North Carolina farm raised Sunburst Trout ceviche  Suggested wine:  Oyster Bay Savignon Blanc
  • Pigs in a flanket, using local meat from various farms, pork tenderloin with spinach local Sweetwater valley cheese, wrapped inside a flank steak.  Suggested wine:  Meiomi Pinot Noir, or Avalon Cabernet
  • Gatlinburg Old Smokey Apple Pie Moonshine Chantilly cream with fresh strawberries and citrus cookies

Cost: $50.00

Time:  6:30-8:30pm

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