Confident Cooking for Summer Quarter 2008 will be taught on Thursday evenings, from 6:00 to 8:00 p.m. Class size is limited to 12 students and the cost is $325.00 per student. Students also receive a 10% discount on select merchandise at Allyson’s while enrolled in this series.

Week #1 - Soups, Stocks, & Broths

Thurs. July 17, 2008 6-8pm

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

Week #2 - Classic Sauces

Thurs. July 24, 2008 6-8pm

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

Week #3 Grilling and Broiling

Thurs. July 31, 2008 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

Thurs. August 7, 2008 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

Thurs. August 14, 2008 6-8pm

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

Week #6 - Sauteing, Frying and Stir-Frying

Thurs. August 21, 2008 6-8pm

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

Week #7 - Roasting and Smoking

Thurs. August 28, 2008 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. Sept. 4, 2008 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. Sept. 11, 2008 6-8pm

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

Week #10 - Pastry Making and Baking

Thurs. Sept. 18, 2008 6-8pm

Recipes: Savory Onion Tart, Apple Jack Tart, Profiteroles w/ Caramel Ice Cream and Chocolate Ganache.

Hands-on workshops involve both demonstration and hands-on cooking activities, where students prepare the recipes involved in the class. Students will also receive recipes and samples of foods prepared during class.

Reservations are also available for Fall 2008, October 16 through December 18, 2008.

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

Kids Culinary Boot Camp – 2 Day Hands-on Class (Ages 8-12), with Chef Dave Hatfield

Monday and Tuesday, July 21 and 22,
9:00 a.m. – 12:00 p.m. – Bend

Recipes: Homemade Pizza, Cheesy Mac and Cheese, Fruit Salad with Yogurt and Chocolate Mud Cake for dessert. Parents are invited to join in on the feast on Tuesday, at 11:30 a.m. Hands-on class, limited to 10 students (ages 8 to 14).
$75.00

Hands-on Mediterranean Cuisine with Allyson

Saturday, July 26, 2:00 – 5:00 p.m. - Bend

Recipes: Almond Crusted Calamari with Mediterranean Dipping Sauce, Ravioli Filled with Greens and served with a Tomato Vodka Sauce, Leg of Lamb Glazed with Balsamic and Red Wine, and for dessert - Warm Berries with Cinnamon Gelato and Almond Cookies.
$75.00

Hands-on Asian Cuisine with Chef Dave Hatfield

Sunday, August 3, 2:00 – 5:00 p.m. – Bend

Recipes:Red Cooked Eight-Treasure Chicken, Clam and Mussel Coconut Lime Soup, Shrimp and Pork Shao Mai with Homemade Wonton Wrappers, Wok Seared Tuna with Mustard Greens, Massaman Curry with Sweet Potato, Fried Tofu and Peanuts, Chinese Almond Cookies and Ginger Sorbet.
$75.00

Hands-on Chocolate Decadence with Chefs Michelle Morris and Jacob Starr

Tuesday, August 5, 2:00 – 5:00 p.m. - Bend
Tuesday, September 16, 2:00 – 5:00 p.m. - Bend

Recipes: Dark Chocolate Ganache, Dark Chocolate Truffles, Molten Chocolate Cake and Candy-making.
$75.00

Cajun Cooking with Allyson – Demonstration Class

Saturday, August 9, 2:00 – 5:00 p.m. – Bend

Recipes: Gumbo, Blackened Red Snapper, Spicy Shrimp and Grits, Mashed Sweet Potatoes, Skillet Cornbread and Orange Scented Beignets for dessert!
$65.00

Teen Culinary Boot Camp – 2 Day Hands-on Class (Ages 13-17), with Chef Dave Hatfield

Monday and Tuesday, August 11 and 12,
2:00 a.m. – 5:00 p.m. – Bend

Recipes: Homemade Pizza, Caesar Salad and hands-on Pasta dishes, including homemade pasta dough, fillings and sauces. Students will also prepare individual Fruit Galettes for dessert. Parents are invited to join in on the feast on Tuesday, at 4:30 p.m. Hands-on class, limited to 10 students (ages 13 to 17).
$75.00

Hands-on Moroccan Cuisine with Chef Dave Hatfield

Saturday, August 17, 2:00 – 5:00 p.m. – Bend

Moroccan Chicken and Almond Pies, Moroccan Fish with Peppers and Olives. We’ll also prepare a delicious Chickpea Soup and Moroccan Chicken with Preserved Lemon. Other recipes to include a Lamb Tagine with Raisins and Almonds, and Cous Cous, and for dessert –Macaroons. Dishes will be presented and sampled.
$75.00

Farmer’s Market Tour with Chef Dave Hatfield – Hands-on Class

Wednesday, August 20, 3:00 – 7:00 p.m. – Bend

About: For this class, students will actually meet at the entrance of the Wednesday Farmer’s Market at Drake Park. Students will then tour the Farmer’s Market with Chef Dave Hatfield of Bend’s Café 3456, and discover the abundance of wonderful, seasonal ingredients available in Central Oregon.
$75.00

Summer Suppers with Allyson

Saturday, August 23, 2:00 – 5:00 p.m. - Bend
Saturday, September 20, 2:00 – 5:00 p.m. – Bend

Recipes: Smoked Salmon Rilletes with Dilled Yogurt, Creamy Fettuccine with Sausage, Olives and Broccoli Rabe. For the main course, we’ll prepare Lamb Chops with Asparagus and Feta Salsa Verde and an easy to make side dish of Orzo with Asiago Cheese. And for dessert, students will learn how to make a Chocolate Budino, a moist and gooey, chocolate cake, served with Banana Chocolate Chunk Ice Cream.
$65.00

It’s All Greek with Allyson – Demonstration Class

Sunday, August 24, 2:00 – 5:00 p.m. – Bend

Recipes: Bulgur & Lamb Kebabs, and Oven Roasted Fish in White Wine Sauce and Almonds. We’ll also share recipes for an unusual Black-eyed Pea Salad, and easy to prepare Greek Pork Chops with Black Olives, served with Spinach Baked with Feta. A simple, but beautifully golden Saffron-Honey Roasted Chicken rounds out our menu. And for dessert, Rizogalo – a Greek form of Rice Pudding.
$65.00

Tempting Thai Cuisine with Allyson – Demonstration Class

Saturday, September 6, 2:00 – 5:00 p.m. – Bend

Recipes: “Tom Kha Gai” (Chicken Soup with Coconut Milk and Lemongrass), Thai Sticky Rice, Pad Thai, Thai Green Curry Shrimp with Noodles, Chicken Satay with Peanut Sauce, and “Yum Nuea” (Thai Beef Salad), with Coconut Sorbet for dessert.
$65.00

Hands-on Pasta with Chef Dave Hatfield

Sunday, September 7, 2:00 – 5:00 p.m. – Bend

Learn: To make pasta dough from scratch and how to cut into shapes for Linguini, Parpadelle and Raviolis. Recipes will also include Spaetzle with Short Ribs and Gremolata. Students will also learn how to make Pasta from Potatoes with this recipe for Pesto Gnocchi, served with Mornay Sauce, and Raviolis Stuffed with Saffron, Tomato and Fennel.
$75.00