When you understand the principles of cooking techniques, you can create just about anything in the kitchen! Gaining confidence, learning techniques, and expanding skills is the mission of the Confident Cooking Series. Students also receive a 10% discount on select merchandise at Allyson’s while enrolled.

Confident Cooking (10 Weeks)

Next Session Starts Fall 2010

Each week we demonstrate several recipes based on a specific technique. Students receive a comprehensive notebook filled with recipes, articles and essential culinary tips. This is a great class for home chefs of all levels giving new inspiration and introducing new flavors.

Cost is $399 per student. Individual Classes are $45/each.
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Advanced Confident Cooking (5 Weeks)

Next Session Starts Fall 2010

A deeper undstanding of the culinary process will take your skills to new levels in our advanced course. Participants should have completed Confident Cooking or get special permission from the instructor.

Cost is $300 per student. Individual Classes are $65/each.
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Confident Cooking Schedule

Week #1 - Soups, Stocks, & Broths

Mon. Sept 13th, 6-8pm

Recipes: White, Brown and Roasted Vegetable Stock, French Onion Soup, Creme Olga Soup.

Week #2 - Classic Sauces

Mon. Sept 20th, 6-8pm

Recipes: Garlic Mayonnaise or Aïoli, Béchamel, Mornay Sauce with Pasta, Hollandaise, Buerre Blanc, Chicken w/ Thyme Veloute.

Week #3 Grilling and Broiling

Mon. Sept 27th, 6-8pm

Recipes: Grilled Eggplant w/ Parsley Pesto, Grilled Rib Eyes, Broiled Tomato Coulis w/ Goat Cheese & Grilled Herbed Toasts, Broiled Mushrooms w/ Hazelnuts & Garlic.

Week #4 - Steaming, Poaching, Blanching

Mon. Oct 4th, 6-8pm

Recipes: Poached Chicken w/ Black Olive & Sun-Dried Tomato Relish, Fish in Parchment, Steamed Potatoes w/ Fresh Herbs, Steamed Spaghetti Squash w/ Blanched Tomatoes, Poached Pears in Red Wine.

Week #5 - Braising and Stewing

Mon. Oct 11th, 6-8pm

Recipes: Osso Buco Risotto Milanese, Braised Root Vegetables, Aromatic Asian Pork Stew.

Week #6 - Sauteing, Frying and Stir-Frying

Mon. Oct 18th, 6-8pm

Recipes: Southern Fried Chicken, Buttermilk Biscuits, Laminated Biscuits, Spicy Shrimp Sauté with Creamy Grits, Vegetarian Stir-Fry.

Week #7 - Roasting and Smoking

Mon. Oct 25th, 6-8pm

Recipes: Smoked Tomato and Roasted Red Pepper Soup, Roast Chicken, Spinach and Roasted Potato Salad, Roasted Fish Fillets.

Week #8 - Mousses and Soufflés

Mon. Nov 1st, 6-8pm

Recipes: Cheese Soufflé, Chocolate Soufflé w/ Brandy Orange Sauce, Smoked Salmon Mousse, Genoise Cake and Tiramisu.

Week #9 - Breads, Focaccia and Pizza

Mon. Nov 8th, 6-8pm

Recipes: Lemon Poppy Seed Muffins, Rustic Country Loaf, Focaccia Bread, Pizza Margarita

Week #10 - Pastry Making and Baking

Mon. Nov 15th, 6-8pm

Recipes: Savory Onion Tart, Apple Jack Tart, Profiteroles w/ Caramel Ice Cream and Chocolate Ganache.

Advanced Confident Cooking

Week #1 - Garde Manger and Knife Skills

Tuesday, February 16th 5:30-8pm

Understanding the Cold Kitchen.

Week #2 - Sauces

Tuesday, February 23rd 5:30-8pm

Going deeper and expanding your knowledge of sauces, their uses and how to make them.

Week #3 - Meats

Tues March 2nd, 5:30-8pm

Breaking down primal cuts; Whole Chicken, Beef Sirloin and Pork Tenderloin. Understanding the different techniques required for each type of meat.

Week #4 - Seafood

Tues March 9th, 5:30-8pm

Understanding several methods of preparing different types of seafood. Prawns, Scallops, Red Snapper, Mussels and Clams.

Week #5 - Desserts

Tues March 16th, 5:30-8pm

Clafouti, Fruit Tart, Bread Pudding, Crème Caramel with Sabayon & Fresh Berries.

Sushi & Sashimi – each class $55 or both for $100

Class 1: Monday, August 23, 6-8pm w/ Chef Som of Kobe Sushi

This class will cover the basics of Vinegared Rice w/ Topping, correct handling of Sashimi Grade Fish, Standard Roll, Inside Out Roll, Nigri, Oshi Sushi, Sashimi. Hands-on class.

Class 2: Monday, August 30, 6-8pm w/ Chef Som

Omelet, Shikai-maki, Gunkan, Hand Rolls, Caterpillar Rolls and Fancy rolls. Hands-on class.

Grower’s Market Fresh and Wine Pairing - $25

Tuesday, August 24, 5-6pm, w/ Chef Brandon Cunningham

The menu will be inspired by Brandon’s trip to the Ashland Grower’s and Crafter’s market. Come and be spontaneous with us!

Corn Harvest - $45

Tuesday, August 31, 5-7pm w/ Chef Brandon Cunningham

Crab and Corn Chowder, on the cob, The Best ‘lil Corn dish, Grilled Cherry Tomatoes w/ Corn, Caper and Feta Salad, Traditional Cornbread, Polenta Cake w/ Grilled Rhubarb Jam and Mascarpone, just to name a few. Wine from the Cellar too! This is a hands-on class.

All About Seafood - $55

Sunday, September 12, 6-8pm w/ Chef Som of Kobe Sushi

Citrus Scallop Salad, Grilled Salmon w/ Avocado Salsa, Seafood Soup, Grilled Prawn’s w/ Orange Cilantro Marinade.

Oregon’s Hazelnuts - $50 or 2 for $90

Tuesday, September 14, 6-8pm w/ Chef Brandon Cunningham

The menu will feature a variety of sweet and savory Hazelnut dishes, including Hazelnut Green Olive Pesto, Summer Greens and Herbs with Roasted Beets and Hazelnuts, Skate with Mushrooms and Hazelnuts and Brandon’s own hazelnut creations.

Traditional Thai - $45

Sunday, September 19, 6-8pm w/ Chef Som of Kobe Sushi

Try your hand at some Thai Corn Fritters (Koa Powd Tod), Soft Rice Mushroom Soup (Jok Het Horm), Glass Noodle Pad Thai, Red Curried Duck (Gang Pate Pet Yang), Bananas in Coconut Batter (Grui-Kaak).

Grower’s Market Fresh and Wine Pairing - $25

Tuesday, September 21, 5-7pm Chef Brandon Cunningham

The menu will be inspired by Brandon’s trip to the Ashland Grower’s and Crafter’s market and include individualized attention from the chef, complete dinner, and exceptional wine.

Honey Pot - $55

Sunday, September 26, 6-8pmW/ Chef Som

Local Honeys will be used in all our recipes, Spiced Honey Iced Tea, Rosemary Flatbread with Blue Cheese Grapes and Honey, Honey-Tomato Bruschetta with Ricotta, Honey-Glazed Red Pepper with Goat Cheese, Honey-Balsamic Bean Salad, Chicken in Honeyed Tomatoes, Lamb Steaks with Milk, Honey and Cumin Marinade, Honey Cake.

Pizza Pizzazed - $45

Tuesday, September 28, 6-8pm w/ Brandon Cunningham

The Menu is currently under construction, however it will feature the Perfect Pizza Dough, various pizza recipe’s, as well as Beer.