Whenyou understand the principles of cooking techniques, you can createjust about anything in the kitchen! Gaining confidence, learningtechniques, and expanding skills is the mission of the ConfidentCooking Series. Students also receive a 10% discount on selectmerchandise at Allyson’s while enrolled.

Confident Cooking (10 Weeks)

Thursdays, June 11th - August 13th, 6-8 pm

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

Cost is $399 per student. Individual Classes are $45/each.
> More Details

Advanced Confident Cooking (5 Weeks)

Wednesdays, June 17th - July 15th, 5:30-8 pm

Adeeper undstanding of the culinary process will take your skills to newlevels in our advanced course. Participants should have completedConfident Cooking or get special permission from the instructor.

Cost is $300 per student. Individual Classes are $65/each.
> More Details

Kids Culinary Boot Camps

Kids ages 5-8 - June 30-July 2, 10am-1pm ($135)

In this novice boot camp kids will learn safety in the kitchen, measuring skills, and how to make some tasty dishes, like Bacon Bagel Pizzas and Cheesy Dog Burritos, to try at home with the family. Lunch is prepared and enjoyed by the kids during class.

Kids ages 9-12 - July 14-16, 10am-1pm ($135)

Beginning kitchen skills will get your kids cooking in this exciting boot camp. They will learn kitchen safety and sanitation, knife skills, measuring, stove use and more. They will make their own lunches, including Noodle Salad from the Orient and BLT Salad Sandwiches, each day using recipes they can share at home and easily prepare again and again.

Teens Ages 13-16 - July 21-23, 10am-1pm ($135)

Whether the kitchen is a new frontier or a culinary career path could be in the future, your teen will learn skills for life in this fun boot camp. They will learn to prepare exciting dishes, like Spaghetti Bolognese and Cashew Chicken, while practicing kitchen safety and learning to use new things in the kitchen. Students will prepare and enjoy their own lunches during class.

Details

Confident Cooking Schedule

Week #1 - Soups, Stocks, & Broths

Thurs. June 11th, 6-8pm

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

Week #2 - Classic Sauces

Thurs. June 18th, 6-8pm

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

Week #3 Grilling and Broiling

Thurs. June 25th, 6-8pm

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

Week #4 - Steaming, Poaching, Blanching

Thurs. July 2nd, 6-8pm

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

Week #5 - Braising and Stewing

Thurs. July 9th, 6-8pm

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

Week #6 - Sauteing, Frying and Stir-Frying

Thurs. July 16th, 6-8pm

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

Week #7 - Roasting and Smoking

Thurs. July 23rd, 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

Thurs. July 30th, 6-8pm

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

Week #9 - Breads, Focaccia and Pizza

Thurs. August 6th, 6-8pm

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

Week #10 - Pastry Making and Baking

Thurs. August 13th, 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

Wed. June 17th, 5:30-8pm

Understanding the Cold Kitchen.

Week #2 - Sauces

Wed. June 24th, 5:30-8pm

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

Week #3 - Meats

Wed. July 1st, 5:30-8pm

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

Week #4 - Seafood

Wed. July 8th, 5:30-8pm

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

Week #5 - Desserts

Wed. July 15th, 5:30-8pm

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

June Workshops

World Tour Series: Venice Italy

Tuesday, June 9 w/ Chef Joe Morgan, 5:30-8 pm

Picture beautiful Venice - the gondolas, the art, the smell of wonderful cooking. Experience this for yourself and see the prepartions right before your eyes. Shrimp Florentine Rolls with Seafood Zabaglione, Citrus Risotto w/ Prosciutto, Scallops Venetian Style, Roasted Sweet Peppers w/ Capers and Oregano, & Amaretto Zuccotto.
$50.00

Hands-on Sausage Making

Sunday, June 14 w/Chef Dave Hatfield, 2-5 pm

Learn to make sausages from around the world. Multiple styles and flavorings will be explored. Don’t pass up the chance to learn to make your own signature sausages.
$75.00

Hands-on Couples Summer Dinner

Saturday, June 20 w/ Chef Joe Morgan, 2-5 pm

Homard du Ciel ( Lobster from Heaven), Escargot en Croute, Young Peas, Luscious Strawberries w/ Champagne Sabayon, Sun-Dried Tomato & Herb Roasted Potatoes.
$75.00

World Tour Series - French Provence

Tuesday, June 23 w/ Chef Joe Morgan, 5:30-8 pm

Oh Provence! The culinary wonders from this French region are vast. We will explore the most popular of these dishes. Sun-Dried Tomato Aioli, Swordfish with Pasta and Provencal Red Wine Sauce, Balsamic Glazed Vegetables, Lemon & Honey Tart with Walnut Crust and Honeyed Figs
$50.00

All American 4th of July BBQ

Saturday, June 27 w/ Chef Joe Morgan, 2-5 pm

Want to throwdown the best BBQ of the Summer? Then sign up for this class and learn how to prepare Cedar Planked Salmon, Marinated Grilled Shrimp, Thai Flank Steak, Bacon & Potato Salad and Deviled Eggs.
$65.00

Hands-On Vegetarian

Sunday, June 28 w/ Chef Dave Hatfield, 2-5 pm

By Popular Demand! Learn the techniques of gourmet vegetarian cooking. Miso Soup, Bleu Cheese Waldorf Salad, Insalata Pizza, Fettucini w/ Tomato Poblano Sauce w/ Green Chile Goat Cheese, and Citrus Ricotta Figs.
$75.00

July Workshops

World Tour Series – Caribbean Nights

Tuesday, July 7 w/ Chef Joe Morgan, 5:30-8 pm

Escape to the islands and experience cuisine drawn from the cultures of many islands such as Trinidad Style Stewed Chicken, Moros y Christianos, Tropical Fruit Salad a la mode, Jicama Slaw, Jerk Pork Tenderloin. Yah Mon!
$50.00

Hands-On Sushi

Saturday, July 11 w/ Chef Joe Morgan, 2-5 pm

Learn real Japanese sushi techniques with your friends and family. It’s fun and educational! California Roll, Smoked Salmon and Cucumber Sushi Rolls, Vegetarian Roll, Spicy Tuna Roll , Ebi Kimizushi (Prawn Sushi with Egg Yolk).
$75.00

Memphis BBQ Ribs

Saturday, July 18 w/ Chef Joe Morgan, 2-5 pm

Take a culinary trip to the South for mouthwatering Tennessee BBQ! Memphis Magic BBQ Sauce, Tennessee Meat Rub, Memphis Meat Rub, Memphis Mop Sauce, Memphis Cornbread and Strawberry Shortcakes With Cream Scones.
$65.00

World Tour Series – Spain

Tuesday, July 21 w/ Chef Joe Morgan, 5:30-8 pm

Nothing tastes better in the hot summer heat than Spanish cuisine! Experience traditional dishes including Empanadas, Chicken in Sanfaina Sauce, Fried Stuffed Peppers, Potatoes w/ Garlic Sauce, & Brazo di Gitano.
$50.00

Let’s Do Brunch

Saturday, July 25 w/ Chef Joe Morgan, 11am-2 pm

Ever wanted to have brunch in your home but did not know where to begin? Well now you can learn all of the classics with a Mimosa in hand. Eggs Benedict, Custard Style French Toast, German Pancakes, Blintzes & Crepes and Coffee Cake.
$65.00

Hands-on Pasta

Sunday, July 26 w/ Chef Dave Hatfield, 2-5 pm

Learn to make a variety of fresh pasta and use them in freshly prepared dishes. If you’ve never made pasta from scratch you don’t know what you’re missing. It’s easier than you think and the results can not be matched.
$75.00

Whenyou understand the principles of cooking techniques, you can createjust about anything in the kitchen! Gaining confidence, learningtechniques, and expanding skills is the mission of the ConfidentCooking Series. Students also receive a 10% discount on selectmerchandise at Allyson’s while enrolled.

Confident Cooking (10 Weeks)

Thursdays, June 11th - August 13th, 6-8 pm

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

Cost is $399 per student. Individual Classes are $45/each.
> More Details

Advanced Confident Cooking (5 Weeks)

Wednesdays, June 17th - July 15th, 5:30-8 pm

Adeeper undstanding of the culinary process will take your skills to newlevels in our advanced course. Participants should have completedConfident Cooking or get special permission from the instructor.

Cost is $300 per student. Individual Classes are $65/each.
> More Details

Kids Culinary Boot Camps

Kids ages 5-8 - June 30-July 2, 10am-1pm ($135)

In this novice boot camp kids will learn safety in the kitchen, measuring skills, and how to make some tasty dishes, like Bacon Bagel Pizzas and Cheesy Dog Burritos, to try at home with the family. Lunch is prepared and enjoyed by the kids during class.

Kids ages 9-12 - July 14-16, 10am-1pm ($135)

Beginning kitchen skills will get your kids cooking in this exciting boot camp. They will learn kitchen safety and sanitation, knife skills, measuring, stove use and more. They will make their own lunches, including Noodle Salad from the Orient and BLT Salad Sandwiches, each day using recipes they can share at home and easily prepare again and again.

Teens Ages 13-16 - July 21-23, 10am-1pm ($135)

Whether the kitchen is a new frontier or a culinary career path could be in the future, your teen will learn skills for life in this fun boot camp. They will learn to prepare exciting dishes, like Spaghetti Bolognese and Cashew Chicken, while practicing kitchen safety and learning to use new things in the kitchen. Students will prepare and enjoy their own lunches during class.

Details

Confident Cooking Schedule

Week #1 - Soups, Stocks, & Broths

Thurs. June 11th, 6-8pm

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

Week #2 - Classic Sauces

Thurs. June 18th, 6-8pm

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

Week #3 Grilling and Broiling

Thurs. June 25th, 6-8pm

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

Week #4 - Steaming, Poaching, Blanching

Thurs. July 2nd, 6-8pm

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

Week #5 - Braising and Stewing

Thurs. July 9th, 6-8pm

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

Week #6 - Sauteing, Frying and Stir-Frying

Thurs. July 16th, 6-8pm

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

Week #7 - Roasting and Smoking

Thurs. July 23rd, 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

Thurs. July 30th, 6-8pm

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

Week #9 - Breads, Focaccia and Pizza

Thurs. August 6th, 6-8pm

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

Week #10 - Pastry Making and Baking

Thurs. August 13th, 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

Wed. June 17th, 5:30-8pm

Understanding the Cold Kitchen.

Week #2 - Sauces

Wed. June 24th, 5:30-8pm

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

Week #3 - Meats

Wed. July 1st, 5:30-8pm

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

Week #4 - Seafood

Wed. July 8th, 5:30-8pm

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

Week #5 - Desserts

Wed. July 15th, 5:30-8pm

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

June Workshops

World Tour Series: Venice Italy

Tuesday, June 9 w/ Chef Joe Morgan, 5:30-8 pm

Picture beautiful Venice - the gondolas, the art, the smell of wonderful cooking. Experience this for yourself and see the prepartions right before your eyes. Shrimp Florentine Rolls with Seafood Zabaglione, Citrus Risotto w/ Prosciutto, Scallops Venetian Style, Roasted Sweet Peppers w/ Capers and Oregano, & Amaretto Zuccotto.
$50.00

Hands-on Sausage Making

Sunday, June 14 w/Chef Dave Hatfield, 2-5 pm

Learn to make sausages from around the world. Multiple styles and flavorings will be explored. Don’t pass up the chance to learn to make your own signature sausages.
$75.00

Hands-on Couples Summer Dinner

Saturday, June 20 w/ Chef Joe Morgan, 2-5 pm

Homard du Ciel ( Lobster from Heaven), Escargot en Croute, Young Peas, Luscious Strawberries w/ Champagne Sabayon, Sun-Dried Tomato & Herb Roasted Potatoes.
$75.00

World Tour Series - French Provence

Tuesday, June 23 w/ Chef Joe Morgan, 5:30-8 pm

Oh Provence! The culinary wonders from this French region are vast. We will explore the most popular of these dishes. Sun-Dried Tomato Aioli, Swordfish with Pasta and Provencal Red Wine Sauce, Balsamic Glazed Vegetables, Lemon & Honey Tart with Walnut Crust and Honeyed Figs
$50.00

All American 4th of July BBQ

Saturday, June 27 w/ Chef Joe Morgan, 2-5 pm

Want to throwdown the best BBQ of the Summer? Then sign up for this class and learn how to prepare Cedar Planked Salmon, Marinated Grilled Shrimp, Thai Flank Steak, Bacon & Potato Salad and Deviled Eggs.
$65.00

Hands-On Vegetarian

Sunday, June 28 w/ Chef Dave Hatfield, 2-5 pm

By Popular Demand! Learn the techniques of gourmet vegetarian cooking. Miso Soup, Bleu Cheese Waldorf Salad, Insalata Pizza, Fettucini w/ Tomato Poblano Sauce w/ Green Chile Goat Cheese, and Citrus Ricotta Figs.
$75.00

July Workshops

World Tour Series – Caribbean Nights

Tuesday, July 7 w/ Chef Joe Morgan, 5:30-8 pm

Escape to the islands and experience cuisine drawn from the cultures of many islands such as Trinidad Style Stewed Chicken, Moros y Christianos, Tropical Fruit Salad a la mode, Jicama Slaw, Jerk Pork Tenderloin. Yah Mon!
$50.00

Hands-On Sushi

Saturday, July 11 w/ Chef Joe Morgan, 2-5 pm

Learn real Japanese sushi techniques with your friends and family. It’s fun and educational! California Roll, Smoked Salmon and Cucumber Sushi Rolls, Vegetarian Roll, Spicy Tuna Roll , Ebi Kimizushi (Prawn Sushi with Egg Yolk).
$75.00

Memphis BBQ Ribs

Saturday, July 18 w/ Chef Joe Morgan, 2-5 pm

Take a culinary trip to the South for mouthwatering Tennessee BBQ! Memphis Magic BBQ Sauce, Tennessee Meat Rub, Memphis Meat Rub, Memphis Mop Sauce, Memphis Cornbread and Strawberry Shortcakes With Cream Scones.
$65.00

World Tour Series – Spain

Tuesday, July 21 w/ Chef Joe Morgan, 5:30-8 pm

Nothing tastes better in the hot summer heat than Spanish cuisine! Experience traditional dishes including Empanadas, Chicken in Sanfaina Sauce, Fried Stuffed Peppers, Potatoes w/ Garlic Sauce, & Brazo di Gitano.
$50.00

Let’s Do Brunch

Saturday, July 25 w/ Chef Joe Morgan, 11am-2 pm

Ever wanted to have brunch in your home but did not know where to begin? Well now you can learn all of the classics with a Mimosa in hand. Eggs Benedict, Custard Style French Toast, German Pancakes, Blintzes & Crepes and Coffee Cake.
$65.00

Hands-on Pasta

Sunday, July 26 w/ Chef Dave Hatfield, 2-5 pm

Learn to make a variety of fresh pasta and use them in freshly prepared dishes. If you’ve never made pasta from scratch you don’t know what you’re missing. It’s easier than you think and the results can not be matched.
$75.00