Allyson's Kitchen - Confident Cooking Classes in Bend, Oregon

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Cooking Classes - Bend Schedule

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 and expanding your skills is the mission of the Confident Cooking Series. For more than 9 years, we’ve offered our Confident Cooking Series to chefs of every skill level. The program teaches students culinary techniques, tips, and fabulous recipes, helping students gain confidence in their home kitchens.

Confident Cooking (10 Weeks)

Next Session Starts Sept 9th, 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.

Students also receive a 10% discount on select merchandise at Allyson’s while enrolled.

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

Thursday's this Fall from 6-8pm

Details

Confident Cooking Schedule

Week #1- September 9^th, Soups, Stocks and Broths

Week #2- September 16^th, Classic Sauces

Week #3- September 23^rd, Grilling and Broiling

Week #4- September 30^th, Steaming and Poaching

Week #5- October 7^th, Braising and Stewing

Week #6- October 14^th, Sautéing and Frying

Week #7- October 21^st, Roasting

Week #8- October 28^th, Mousses and Soufflés

Week #9- November 4^th, Breads & Pizza

Week #10- November 11^th, Pastry

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

Tomato Love

(3-week Demo Series)

New Dates!

Wednesdays, July 21 & 28, and August 4, 6:00-8:00 pm with Chef, Novelist and Tomato Lover Extraordinaire Adam Schell ($60 per class)

Join Adam in our Wine Room 7/21, prior to Class One, from 5-6pm, to sample Italian Wines and Purchase a copy of his Book, Tomato Rhapsody!

Week One, 7/21: The Foods of Tomato Rhapsody Dishes from Adam’s book, with an emphasis on cooking techniques, ingredient choice and preparations. Menu features Antipasti; Nonno’s Oven Roasted Tomatoes with Sea Salt and Thyme; The Good Padre’s Lemony Tomato & Mint Panzanella Salad; Pasta with Mari’s One-Pan Roasted Tomato Sauce with Black Olives; Mari & Davido’s Tomatoey One-Pan Wedding Fish; Princess Margarita’s Tuscan Toast with Fig Jam, Fresh Cream and Raw Honey.

Week Two, 7/28: Italian Old School Made New Focusing on recreating the classic Italian-American dishes of Chef Adamo’s New Jersey roots, but in a manner wholly inspired and revamped. Making dishes already familiar to many of us, Chef Adam will show you how to transform the mundane to the sublime: Caprese Salad with Heirloom Tomatoes and Local Goat Milk Feta; “Not Exactly the Grilled Cheese and Tomato Soup You Grew Up On”; Deconstructed Lasagna with Grilled Eggplant, Italian Kale, Formaggio Taleggio and Heirloom Red Gravy; Italian Gelato with Local Berries- Vincato Style.

Week Three 8/4: Eat Your Heart Out, Mario Batali! For our final week we’re going full-on gourmet, but in a manner so easy it will demystify and delight. Our final class will aim to open you creatively so that you’ll return home with not only a few new tricks up your sleeve, but the confidence to use them effectively and enjoyably! Heirloom Tomato Water Consomme with Watermelon, Pecorino, Basil and Teardrop Tomatoes; Potato and Slow-Roasted Tomato Pancake with Fried Eggs, Chives and Red Cow Parmigiano-Reggiano; Smokey Tomato Risotto Primavera with Shrimp, Roasted Garlic and Summer Peas; Tuscan Semolina Honey Cake with Strawberries, Almonds and Whipped Cream.

AND….. Look for Adam’s book signing event, at Between the Covers Bookstore. More info to come!

August

Scrumptious Seafood (Hands-on)

Thursday, August 5, 5-8pm with Krista Jacques

Seafood dishes needn’t intimidate! In this hands-on class each student will make three seafood dishes, learning the technique and expertise needed to make perfectly cooked fish or shellfish every time. Seared Ahi Tuna with Lemon Garlic Aioli over Vegetable Couscous; Roasted Maple-Dijon Salmon with Red Dilled Potatoes; Venetian Shrimp and Scallops with Shallots, Basil and White Wine. ($60)

Fancy Sunday Brunch (Demo)

Tuesday, August 10, 6-8pm with Chef Dave Hatfield

Join guest chef, Dave Hatfield of Café 3456 as he shares some of his brunch favorites! Check out the article in Central Oregon, The Magazine Of The High Desert, featuring Chef Dave Hatfield entitled “Things Get Cooking in the Garden, local chefs reduce waste and create delicious dishes by growing their own food.”Menu coming soon! ($45)

Eat, Pray, Love: A Search for Cuisine from Italy, India and Indonesia (Demo)

Wednesday, August 11, 6-8pm with Chef Rose Makena

Celebrate the premier of the new movie, based on the book Eat, Pray, Love, that comes out this Friday, 8/13. Join Chef Rose in tasting dishes from around the world, just as Julia Roberts’ character travels the world tasting dishes and searching for life’s meaning. Enjoy Panzanella from in Italy, Spiced Cauliflower & Potatoes with Raita from India, and Ikan Santen (Fish in Hot Coconut Sauce) from Indonesia! ($60)

Fresh and Flavorful Farmers Market (Demo)

Thursday, August 12, 6-8pm with Chef Rose Makena

Explore the local farmers market and all its bounty. This evening’s menu includes fresh local produce from Central Oregon. Enjoy Heirloom Tomato and Mushroom Tarts with Cream Fraiche; Rainbow Beet Salad with Local Goat Cheese; Roast Pork Tenderloin Served on a Bed of Wilted Greens; Oregon Strawberry-Brown Butter Galette. ($60)

Vintner’s Dinner

Saturday, August 14, 6pm with Guest Vintner from Cascade Cliffs Winery and Chef Rose Makena

Join us for a gourmet dinner and wine pairing with local northwest wines. Cascade Cliffs Winery and Vineyards is a small, artisan, hand made winery that grows its own estate grapes for all of its wines! More information here: http://cascadecliffs.com Menu features these exciting pairings: Symphony White Wine with White Corn Crème Brulee topped with Blue Crab Salad and Parmesan Tuilles; Goat Head Red with Caramelized Fennel and Orange Salad with Toasted Hazelnuts and Blue Cheese Croutons; Estate Cabernet with Hand Made Pappardelle Pasta with Prosciutto, Peas, Basil, Preserved Lemon & Cream; Estate Nebbiolo with Herb Crusted Beef Tenderloin with Citrus Demi Glace; and Organic Pear Wine with Seared Local Pears over Home Made Caramel Ice Cream and Vanilla Bean Shortbread. ($75)

Knife Skills (Hands-on) New date!

Monday, August 16, 6-8pm with Chef Rose Makena

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)

Cake Decorating (3-week Hands-on Series)

Wednesdays, August 18, 25, and September 1, 5-8pm with Pastry Chef Magadalyn Hasse

Cake decorating is an art form all of its own. Come learn professional techniques you can take home to create masterpieces in your own kitchen. Take one class or all three! Magadalyn is the owner of The Sweet Tooth. Go to www.thesweettoothoregon.com to learn more about her!

Week 1- You’ll make icing, color it, ice a cake, and learn basic piping techniques.

Week 2- Expand your skill by learning advanced piping techniques and working with fondant.

Week 3- Put it all together by designing and decorating your own personalized cake. ($50/class; $120/series)

Homemade Pasta (Hands-on)

Thursday, August 19, 5-8pm with Krista Jacques

If you’ve never made pasta from scratch you don’t know what you’re missing; it’s easier than you think. In this class you learn a variety of homemade pastas you can use in freshly prepared dishes. Herbed Spaetzle; Ravioli with Two Fillings: Saffron-Tomato-Fennel and Veal-Spinach; Basil Gnocchi; Mornay Sauce; and Pasta Dough. ($50)

Summer Berry Desserts (Demo)

Tuesday, August 24, 6-8pm with Chef Rose Makena

Oregon summers bring along a wonderful plethora of fresh berries. Chef Rose uses her expertise as a pastry chef to share with you many ways to use to this fantastic fruit. Desserts you get to taste in class and take home copies of the recipes include Cherry Clafoutis; English Summer Berry Pudding with Sweet Cream; and Dark Chocolate Raspberry Tart! ($45)

Successful Food Preservation (Demo)

Saturday, August 28, 2-5pm with Bonnie Koenig

Join Master Gardener and Master Food Preserver Bonnie Koenig as she demonstrates a variety of food preservation techniques you can use at home to save your summer and fall produce. She will be making and preserving a full batch of Jam; blanching Vegetables and pre-treating Fruit for freezing & dehydrating; and pressure canning a Vegetable or Meat! Each student takes home a jar of jam! ($35)

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

To sign up and check on class availability call Allyson's Kitchen at (541) 749-9974
or stop by our store in The Old Mill District, 375 SW Powerhouse Drive, Bend.