Confident Cooking Series

Individual Cooking Classes

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)

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
Wed. Sept 15th, 6-8pm

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

Week #2 - Classic Sauces

Mon. Sept 20th, 6-8pm
Wed. Sept 22nd, 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
Wed. Sept 29th, 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
Wed. Oct 6th, 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
Wed. Oct 13th, 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
Wed. Oct 20th, 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
Wed. Oct 27th, 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
Wed. Nov 3rd, 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
Wed. Nov 10th, 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
Wed. Nov 17th, 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.

For cooking class preparation tips, read this article about our cooking classes.