3-Night Beginner’s Workshop

Our beginner series will take you through the basics and so much more! It’s important to not only know the proper techniques, but feel confident to expand upon a recipe and use your instincts to create a dish of your own. We also know life is busy and getting healthy food on the table fast can be challenging. Throughout days 2 and 3 of this workshop, we will build recipes to help in this area, so you will always have some go-to methods! We will supply the building blocks to get you to be the best cook possible!

Workshop 1: Tuesday January 8th

Focus: Knife skills, Basic Seasoning Methods, Butchering Chicken, Egg Cooking.

You will learn proper knife skills for efficiency in the kitchen. You will get to butcher whole chicken, which is a great skill to have so you can approach a variety of different meats and know how to make stock, a cornerstone to building flavor and viscosity in your sauces. At the end, a demo with tips and tricks for cooking eggs any way you like. This is the perfect starting point because as these skills improve, so will your prep time!

We will also cover information on cooking vessels, utensils and useful cooking tools. Our basics on seasoning will explore many different spices and fresh herbs, their use as well as flavor combination.

Workshop 2: Tuesday January 15th

Focus: Meat and Vegetables.

We will work on proper searing, braising, grilling. Many dishes use a combination of these and it is important to know how they help to build flavor and when it is appropriate to use each one. This will get you comfortable at controlling the heat. We will also cover temperature for steak cooking and techniques and recipes for a variety of vegetables.

Menu: Seared Steak with Compound Butter, Braised Short Ribs, Sautéed Vegetables, Glazed Carrots

Workshop 3: Tuesday January 22nd

Focus: Chicken, Fish and Bread.

We will cover marinating, brining and dry rubs. Cooking techniques for these protein including searing, roasting and sautéing. We will also s a few different sauces and side dishes for more ideas and ways to make healthy meals any time. We will also make dinner rolls to talk about the process of making bread.

Menu: Dry Rubbed Roasted Chicken, Brined Chicken with Ginger Sauce, Seared Salmon with Lemon-Butter Sauce, Whipped Potatoes, Risotto, Pull-Apart Dinner Rolls.

This event is sold out.

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Details

Date:
January 8, 2019
Time:
6:00 pm - 9:00 pm
Cost:
$240.00

Recommend for Levels:

  • Beginner
  • Beginner+
  • Intermediate

Event Information

Map and Directions

4001-C Yancey Rd
Suite #100
Charlotte, NC 28217

At Bowers Mill

The parking lot entrance is off Yancey Rd. Our building is located on the backside of the brewery (Brewers at Yancey), which is the opposite part of the building as their front door. There is additional street parking off Yancey and Southside Dr. There is a staircase entrance to Bowers parking from Southside Dr located behind Escape Tactic.

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Policies

Please e-mail us ASAP about any dietary and allergy restrictions. This information must be brought to our attention to ensure what substitutions can be made.

Frequently Asked Questions

HOW DO THE CLASSES WORK?
HOW MANY PEOPLE ARE IN EACH CLASS?

IS THERE A WAITING LIST FOR CLASSES THAT ARE FULL?
WHAT IF I’VE NEVER COOKED BEFORE?
WHAT HAPPENS IF I COME WITH A FRIEND WHO IS NOT AS GOOD OF A COOK AS I AM?

DO I GET TO EAT WHAT I’VE MADE?
CAN I TAKE HOME A COPY OF THE RECIPE?
CAN I BRING MY OWN BEER OR WINE TO THE CLASS?

CAN I BRING MY SON OR DAUGHTER?
WHAT IF I SIGN UP FOR A CLASS BUT HAVE TO WORK LATE. CAN I CANCEL?

DO YOU HAVE GIFT CARDS?
DO YOU OFFER PRIVATE EVENTS?

ARE YOU HIRING? CAN I GET A JOB WITH CHEF ALYSSA’S KITCHEN?
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Policies

We get it. Life can be unpredictable at times. As much as we’d like to see you in class, something might come up. On our side, we’ve made non-refundable purchases and scheduled the appropriate staff, so we have to find a balance. Listed below are our policies—and some possible solutions for you if you can’t attend.

CANCELLATIONS
TRANSFERS
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