When you 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 Confident Cooking Series. Students also receive a 10% discount on select merchandise at Allyson’s while enrolled.

Confident Cooking (10 Weeks)

Next Session Starts January 7th, 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 ofall 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)

January 13th, 2010

Adeeper undstanding of the culinary process will take your skills to newlevels 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

Thurs. April 1st, 6-8pm

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

Week #2 - Classic Sauces

Thurs. April 8th, 6-8pm

Recipes: Garlic Mayonnaise, Béchamel, Mornay Sauce with Pasta, Hollandaise, Tomato Sauce and Espagnole, Chicken w/ Thyme Veloute.

Week #3 Grilling and Broiling

Thurs. April 15th, 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. April 22nd, 6-8pm

Recipes:Poached Chicken w/ Black Olive & Sun-Dried Tomato Relish, Fish in Parchment, Ginger-Coconut Rice and Steamed Seasonal Vegetables with Garlic Oil, Poached Pears in Red Wine.

Week #5 - Braising and Stewing

Thurs. April 29th 6-8pm

Recipes: Beef Burgundy, Braised Root Vegetables, Aromatic Asian Pork Stew.

Week #6 - Sauteing, Frying and Stir-Frying

Thurs. May 6th, 6-8pm

Recipes: Southern Fried Chicken, Pork Marsala, Spicy Shrimp Sauté with Creamy Grits, Vegetarian Stir-Fry.

Week #7 - Roasting and Smoking

Thurs. May 13th, 6-8pm

Recipes: Smoked Tomato and Roasted Red Pepper Soup, Roast Chicken, Spinach and Roasted Potato Salad, Roasted London Broil and Roasted Kale Chips.

Week #8 - Mousses and Soufflés

Thurs. May 20th, 6-8pm

Recipes: Seared Sea Scallops with Mushrooms and Potato Mousseline, Chocolate Soufflé w/ Brandy Orange Sauce, Smoked Salmon Mousse, White Chocolate Mousse with Raspberry Coulis.

Week #9 - Breads, Focaccia and Pizza

Thurs. May 27th, 6-8pm

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

Week #10 - Pastry Making and Baking

Thurs. June 3rd, 6-8pm

Recipes: Pate Brisee for Onion and Asparagus Tart, Apple Jack Tart, Profiteroles w/ Caramel Ice Cream and Chocolate Ganache.

Advanced Confident Cooking

Week #1 - Garde Manger and Knife Skills

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

Understanding the Cold Kitchen.

Week #2 - Sauces

Wed. May 11th, 5:30-8pm

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

Week #3 - Meats

Wed. May 18th, 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. May 25th, 5:30-8pm

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

Week #5 - Desserts

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

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

The Fine Art of Caramelization (Demo)

Tues., March 2, 5:30-8pm with Chef Joe Morgan

There is much more to caramelization than just caramel sauce – even though this is one of the best sauces on earth! From classic caramel sauce to caramelized onions. In this One-Day Workshop, you will marvel at the varied dishes that require this method of adding flavor to food and you will master the technique successfully. Some of the dishes Chef Joe will show you are Chicken Wings in Ginger Caramel Sauce; Warm Lentil Salad with Caramelized Shallots and Spring Greens; Salt-Caramelized Prawns; Rich Onion Soup Gratinee; and Key Lime Tartlets with Coconut Caramel Sauce. ($45)

World Tour: Thai Street Fare (Hands-on)

Saturday, March 6, 2-5pm with Chef Joe Morgan

Sometimes the best thing you have ever had in a foreign country was purchased from a street vendor. The culture of Thailand lends itself perfectly to this truth. Create the food that feeds the working people of legendary Siam. Papaya Salad; Pad Thai; Beef with Bamboo Shoots; Crispy Rice Noodles with Chicken; Spicy Red Chile with Shrimp; and Fried Bananas with Coconut Ice Cream ($50)

Vegetarian Masterpieces (Demo)

Tues., March 9, 5:30-8pm with Chef Joe Morgan

By Popular Demand! Learn the techniques of gourmet vegetarian cooking. By creating dishes like Miso Soup, Bleu Cheese Waldorf Salad, Insalata Pizza, Fettucini w/ Tomato Poblano Sauce and Green Chile Goat Cheese, and Berry Clafouti. ($45)

World Tour: Argentina (Hands-on)

Wed., March 10, 5-8pm with Chef Joe Morgan

Argentina - Join Chef Joe for an evening of cooking the food of Argentina! In this Workshop, you will learn to prepare some classic recipes: Beef and Chicken Empanadas, Chimichuri Sauce with Grilled Beef; Locro (squash and hominy stew); Humita Con queso (corn pudding with cheese); Milanesa de Pollo (fried breaded chicken cutlets); Alfajores de Maicena (sandwich cookies filled with caramel. ($55)

World Tour: Scandinavia (Hands-on)

Monday, March 15, 6-8pm with Krista Jacques

Scandinavia’s cuisine serves up a tasty assortment of seafood, meat and potatoes. Join Krista as she explores dishes from her family’s ancestry. Whether you’re Scandinavian or not, you’ll be sure to enjoy dishes such as Salmon Potato Soup, Pulla (Cardamom Sweet Rolls), Swedish Meatballs with Lingonberries, Smoked Salmon on Rye, and others from the Smørrebrød (Danish for the Bread and Butter table)($50)

Diabetic Delights (Demo)

Tues., March 16, 5:30-8pm with Chef Joe Morgan

Learn to create some tasty diabetic friendly dishes from Chef Joe Morgan who is himself a diabetic. These dishes will include Mushroom Crostini, Cannellini Beans with Chicken Breast and Citrus Vinaigrette, Cajun Grilled Prawns, Bruschetta with Feta Cheese, Mushroom Barley soup and Mixed Berry Crumble that you don’t have to feel “too” guilty about! ($65)

Classic American Recipes (Hands-On)

Wed., March 17, 5-8pm with Chef Joe Morgan

Crostini with Goat Cheese and Thyme, Spinach Salad with Maple-Glazed Bacon and Blue Cheese Dressing, Buttermilk-Brined Chicken Breasts with Mustard Cream Pan Sauce, Creamy Polenta with Mascarpone and Herbs and Decadent Peanut Butter Fudge Brownies. ($55)

The Art of Entertaining (Hands-on)

Saturday, March 20, 2-5pm with Krista Jacques

Tasty appetizers made fun in this hands-on class. Entertain without stress, after learning to create this menu of Eggplant Caponata, Barbeque Glazed Turkey Meatballs, Classic Smoked Salmon Appetizer, Hazelnut Brie Apple Appetizer, Caramel Popcorn, and Mushroom and Red Pepper Crostini. ($50)

Hands-on Knife Skills

Tuesday, March 23, 5-8pm with Chef Joe Morgan

Knives are the most important tool used in the kitchen and using them effectively will make you a better, faster home chef. Learn the difference between a dice, chop, and mince, as well as which knife is right for each kitchen job. Students will need a chef’s knife and will receive a 10% discount on the day of the class. ($50)

Bountiful Pacific Northwest Cuisine (Hands-on)

Wednesday, March 24, 5-8pm with Chef Joe

Enjoy the bounty of food and flavors in this culinary tribute to Pacific NW cooking. Blueberry-Citrus Shortcake, Maple Glazed Salmon, Hazelnut-Crusted Scallops, Virgin Berry Mojito, Wild Mushroom Ragout, Apple Fennel & Gorgonzola Salad, Pears with Marion Berry Sauce ala Mode.($65)

Kids Cookin’ in the Kitchen (Hands-on)

Saturday, March 27, 2-4pm with Krista Jacques

Cooking and eating always makes learning more fun! Practice measuring, weighing, cutting and safety in the kitchen, as we make tasty dishes together: Menu includes Cashew Chicken, Tomato Basil Soup, Mac and Cheese . Pizza, and Brownie Sundaes. Recommended ages 5-8 with an adult accompaniment, or 9-12 individual. ($35)

An Elegant Easter Dinner (Demo)

Tuesday, March 30, 5:30-8pm with Chef Joe

This Easter menu is a delicious celebration of all things Spring. Greet the season and welcome family and friends to a table that is filled with fresh flavors and sophisticated style. Impressive starters, simple sides and a sublime dessert are the supporting players to a show stopping glazed ham that you will want to prepare year after year. Learn to prepare :Mini Crab Cakes, Asparagus and Mushroom Tarts, Balsamic- and Dijon-Glazed Ham with Roasted Pearl Onions, Rice Pilaf with Peas and Pine Nuts, Green Bean and Fennel Salad, Lemon and White Chocolate Mousse Parfaits with Strawberries. ($50)

A Perfect Weeknight Meal (Demo)

Wednesday, March 31, 5:30-8pm with Chef Joe

Love cooking dinner but are out of ideas? This is an elegant meal for the family or fancy enough to serve at your dinner party. Let this class put your worries to rest. You'll learn everything you need to pull off the perfect family meal or gathering from start to finish, with an amazing salad to start all the way to decadent desserts for all. Menu includes: Spinach Salad with Caramelized Pears and Goat Cheese, Pan Seared Chicken Breast with Sauce Fines Herbes, Rice Pilaf, Sauteed Green Beans with Garlic, Chocolate Decadence Cake. ($45)

Kids Easter Treats (Hands-on)

Saturday, April 3, 2-4pm with Krista Jacques

Spring is almost here and Easter just around the corner, reminding us of Colored Eggs, Marshmallow Bunnies, Sugar Cookies with Pastel-colored Frostings, and Easter Basket Cupcakes! Make these treats and more in this hands-on class for kids. Recommended ages 4-8 with an adult accompaniment, or 9-12 individual. ($30)

Food with Flavor #1 (Hands-on)

Tuesday, April 6, 5-8pm with Chef Joe Morgan

At this exciting interactive cooking lesson, guests enjoy a lively introductory cooking lesson featuring tips such as the fastest way to dice an onion without a tear. Guests break into teams and work on a recipe from the day's menu, while listening to upbeat music. After the cooking is over, guests savor the 'fruits' of their labor hot from the stove! Menu will include: Curry-Dusted Salmon Skewers with Yogurt Dipping Sauce, Albondigas: Little Meatballs in Almond, Garlic, and Parsley Sauce, Peanut and Coconut Wontons with Sweet and Spicy Soy Dipping Sauce Caramelized Onion, Medjool Date and Melted Brie Crostini, & White Chocolate Macadamia Nut Sugar Cookies. ($55)

Cuisine of Italy: #1 (Part of a 3-Week Hands-on Series)

Wednesday, April 7, 5-8pm with Chef Joe Morgan

Italians really know how to celebrate the event of eating fabulous food. And, who better to lead you in this celebration than Chef Joe Morgan? Dishes will include Risi e Bisi (Venetian risotto with peas), Salt-Roasted Shrimp, Braised Pork Loin with Green Olives; Fennel Gratin with Parmesan; & Panna Cotta with Strawberries. Buono Appetito! ($65 per class or $170 per series)

World Tour: Morocco (Hands-on)

Saturday, April 10, 2-5pm with Krista Jacques

Moroccan food is full of exciting flavors and spices. Come experience what this North African cuisine has to offer, as we make these dishes together: Chicken with Preserved Lemons and Olives, Fish Tagine with Peppers and Olives, Lamb Tagine, Golden Couscous, Bestillas with Chicken and Almonds, Eggplant Salad, Macaroons, and Mint Tea. ($60)

Food with Flavor #2 (Hands-on)

Tuesday, April 13, 5-8pm with Chef Joe Morgan

At this exciting interactive cooking lesson, guests enjoy a lively introductory cooking lesson featuring tips such as the fastest way to dice an onion without a tear. Guests break into teams and work on a recipe from the day's international tapas menu, while listening to upbeat music. After the cooking is over, guests savor the 'fruits' of their labor hot from the stove! Menu will include: Tartines of Blue Cheese and Shallot and Dried Cherry Confit, Sweet Pea Galettes with Bacon & Sour Cream, Mini Sloppy Joes with Melted Monterey Jack & Cheddar Cheeses, Smashed Cannellini Bean Crostini with Feta Salsa Verde and Chocolate Dulce De Leche Shortbread Bars ($55)

Cuisine of Italy: #2 (Part of a 3-Week Hands-on Series)

Wednesday, April 14, 5-8pm with Chef Joe

Italians really know how to celebrate the event of eating fabulous food. And, who better to lead you in this celebration than Chef Joe Morgan? Dishes will include: Pansoti (Pasta Filled with Herbs and Greens) with Pomodoro con Vodka (Vodka Sauce), Agnello Arrosto con Aceto Basamic (Leg of Lamb Glazed with Balsamic and Red Wine), Funci Chini (Sicilian Stuffed Mushrooms), Berries with Cinnamon Gelato and Almond Cookies. Buono Appetito! ($65 per class or $170 per series)

World Tour: Rome (Hands-on)

Saturday, April 17, 2-5pm with Krista Jacques

Rome, Italy, is certainly a mecca for fascinating history and a plethora of gourmet cuisine! Sample a taste of Rome in this class, with Artichoke Anitpasto, Sauté of Broccoli Rabe, Scampi and Orange Salad, Herbed Lamb Chops with Olives and Balsamic Vinegar, Baked Cheese and Salami Loaf, Penne with Mozzarella and Tomato-Basil Sauce, Handmade Gnocchi, and Gelato. ($55)

Almost Vegetarian (Hands-on)

Tuesday, April 20, 5-8pm with Chef Joe Morgan

Nowadays, the markets are filled with a wonderful variety of vegetables, legumes, and grains. Do you ever wonder what to do with them? In this evening class, you will learn to prepare hearty and delicious meals. Among the dishes you will be making are Black Bean and Butternut Squash Soup; Asian Chicken Salad with Napa Cabbage; Eggplant, Red Lentil-Quinoa Salad; Spicy Chicken and Chickpea Stew, Sole with Ginger Soy Garlic Scallion Sauce; and Wild Mushroom Bread Salad with Thyme. Once you have cooked these recipes, you will never be intimidated to work with new vegetables, grains, or legumes again! ($45)

Cuisine of Italy: #3 (Part of a 3-Week Hands-on Series)

Wednesday, April 21, 5-8pm with Chef Joe

Italians really know how to celebrate the event of eating fabulous food. And, who better to lead you in this celebration than Chef Joe Morgan? Dishes will include Fettuccine with Arugula-Walnut Pesto and Shaved Asiago, Skirt Steak with Pancetta, Portabellas and Shallots, Roasted Butternut Squash with Rosemary and Sage, Spinach and Gorgonzola Cheese Soufflé, and Crespelli Gianduja: Crepes filled with Hazelnut-Chocolate Cream. Buono Appetito! ($65 per class or $170 per series)

Ladies Luncheon (Hands-on)

Friday, April 23, 11am-1pm with Krista Jacques

Lunch needn’t be limited to dinner leftovers or PB&J with the kids. Try an exciting new lunch menu and see how easy it can be to put something tasty together to treat yourself. Including: Shrimp and Orzo Pasta, Waldorf Salad with Spring Greens, Grown-up Tuna Melt, Truffled Beef Sandwiches, and Southwestern Roasted Tomato and Poblano Chili Soup. ($45)

Paris Brasserie (Demo)

Saturday, April 24, 2-5pm with Chef Joe Morgan

Join Chef Joe for some of his favorite French “pub” food! These recipes are sure to please even the most discerning palate. Menu includes: Miniature Croques Monsieurs; Pommes Anna; Artichokes Barigoule; Garlic Flans with Wild Mushroom; Tarte Tatin; and Crepes Suzettes ($60)

Springtime Farmers Market (Demo)

Wednesday, April 28, 6-8pm with Chef Joe

Oh, the bounty of Spring! The prelude to all the good things to come in Summer. Tonight’s menu includes: Asparagus and Mushroom Tarts with Cream Fraiche; Spring Greens with Almonds, Radishes, Chevre, and Orange; Creamy Artichoke Hazelnut Soup; Roast Pork Tenderloin Stuffed with Spinach Sun Dried Tomatoes and Feta ($45)