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Confident Cooking Class Schedule

Cooking Classes - Ashland

To sign up and check on class availability call Allyson's Kitchen at (541) 482-2884
or stop by our store in Downtown Ashland, 115 E. Main St.

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)

Mondays Sept 13th - Nov 15th
Wednesdays Sept 15th - Nov 17th

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.
> More Details


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

Understanding the Cold Kitchen.

Week #2 - Sauces

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

Week #3 - Meats

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

Week #4 - Seafood

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

Week #5 - Desserts

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


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

Thanksgiving @ our Open House - $45

Tuesday, November 16, 6-8pm w/ Chef Brandon Cunningham

A not-so-traditional- traditional Thanksgiving Feast. Roasted Turkey w/ Fois Grasand Fig Gravy, Cranberry and Pear Sauce, Savory Bread Pudding Stuffing,Green Bean Casserole w/ Crispy Shallots, Glazed Carrots w/ Ginger and Cardamom, Pumpkin Pie w/ Fresh Whipped Cream.

We will have entertainment by Public Fringe Theatre Group, Wine &Cheese, Vinegar & Oil Tasting, 20% off Case Wines, Door Prizes and muchmore, open House is from 5-8pm and open to the public.

Gift Tin Cookies – $45

Saturday, November 20, 2-4pm

Come and delight in the favorite gift tincookies of the season, Russian Tea Cakes, Chocolate Truffles, Rum Balls,Spritz Cookies, Shortbread…bring a decorative tin to fill and take home.

Oregon Nights - $55, or two for $100

Tuesday, November 30, 6-8pm w/ Chef Brandon Cunningham of Callahan’s Lodge

Come experience recipes and products that make Oregon unique.From Hazelnuts to Salmon to Wine. Slow Roasted Cherry Tomatoes onChevre Toasts, Potato Pancake w/ Caveman Blue, Salmon & Dill Custard Napoleon w/ White Fig Chutney, Warm Fall Vegetable Salad w/ Balsamic Blackberry Toss & Fresh Mint Pecorino Crumble, Callahan’s Lodge Hazelnut Crème Brule.


Knife Skills: $45, each

These are hands-on classes and space is limited.

I. Wednesday, December 1, 6-8pm w/ Chef Som

Learn to chop, dice, chiffonadebetter than the Swedish Chef on the Muppets! Boost your confidence w/ oneof the most important skills of any chef.

II. Wednesday, December 8, 6-8pm w/ Chef Som

Expand on your skills, learn todebone a chicken like Julia Childs and filet a fish like a grizzly!


Asian Curries - $45

Sunday, December 5, 6-8pm w/ Chef Som

History and basics of Asian curries, learnhow to create your own dry and wet curries. Menu to include a dry curry rub skewer,Malaysian “Stew” w/ Beef and Lentil over fragrant rice, Thai Green Chicken Curry,Vietnamese Curry Stir-fry. Som will also offer vegetarian substitutes and options.

Festive Appetizers - $45

Monday, December 6, 6-8pm w/ Chef Awna

Fig and Walnut Tapenade, RoastedChestnuts w/ Black Pepper Honey, Wild Mushroom Ragoût on Crispy Polenta w/ ComtéCheese, Spicy Cauliflower Latkes w/ Za'atar Aioli and a surprise accompanied by a livelybubbly from our Wine Cellar.

The Cold Kitchen, (Garde Manger) - $50

Thursday, December 7, 6-8pm w/ Chef Brandon

“Garde Manger Chefs, have to constantlybe focused on wholesomeness, sanitation, seasonings, time and temperatures” Chef Brandon willguide you through Grande Manger w/ helpful tips and delicious recipes.

Holiday Cookies for All Ages- $50, 2 for $90

Saturday, December 11, 2-5pm

Children, Teens, Adults, Parents, Grandparentswelcome! In this class we will mix, roll, cut, bake and decorate! This is a Hands-on class.

Holiday Brunch - $50

Sunday, December 12, 2-4pm w/ Chef Brandon

4 Cheese Quiche w/ Pear Compote,Fruit Salad w/ Honeyed Pine Nuts, Potato Pancakes w/ Smoked Salmon, Poached Eggs &Béarnaise, Oatmeal Coffee Cake, Fresh Brewed Breakfast Tea & Mimosas.

The Meaningful Kitchen - $60 for 2

Saturday, December 18, 2-4pm

Come and share our kitchen with us. We will togetherbring a nourishing, simple meal to the table. Pastry Wheat Bread w/ Rosemary, WinterGreen Salad, Winter Stew and Vanilla Cake w/ Buttercream Frosting.

Celebration Foods – A Children’s Class - $40

Monday, December 21, 12-2pm

We’re going to try our hand at making traditionalcelebration foods from around the world. Menu coming soon!

Sign-ups are accepted on a first-come, first-served basis for all workshops.
Payment is due upon registration of each workshop.