Cooking Class - New American Flair

With Chef Scott

5.0 (20 Reviews)

CURRENTLY UNAVAILABLE

Verified guest reviews for other classes with Chef Scott

Natalie S. 02/23/2020

Booked the class Viva La Pasta! with Chef Scott

Chef Scott was great! Timely, talented at his craft, and a blast to hang out with while learning to make pasta!

Laura J. 02/17/2020

Booked the class Cocina Mexicana with Chef Scott

Scott was awesome -- fun to work with and a great sense of humor. The food was delicious, and it was great to have the kitchen all cleaned up while we ate. Highly recommend.

Abbey M. 01/13/2020

Booked the class L'Amore = Pizza with Chef Scott

We had an amazing time with Chef Scott! He was so helpful and personable. He told us different techniques when it comes to making pizza and other foods as well. I do not eat meat and he made sure to bring special food for me and still meat products for my fiance. We had a great time and highly recommend Chef Scott!

Reviews Chef Scott received outside of Cozymeal

Margaret 08/13/2017

During our experience, on a cold winter Friday, a Wooden Spoon cooking class was the perfect “let’s do something different” experience to assist a small group of friends to escape the winter blahs. Our class was hosted by instructor Scott Allred, who proved to be both a superb chef and instructor whom quickly meshed well with the group of 14 close friends. The theme of our class was titled “Friday Night Supper Club,” and the menu featured caesar salad, Jack Daniels flank steak, a pancetta mac & cheese, grilled vegetables and a chocolate caramel tart desert. The evening was full of chopping, slicing, dicing, mixing, sauteing, grilling and baking as the wine poured freely (they’re BYOB) and our guests chatted and laughed it up having a merry time until the meal was completed and subsequently devoured. Teamwork.

Daniel 07/21/2017

"I took my second class here today and it was great! Loved learning some Cuban cooking and recipes. Chef Scott was great. I really appreciated how he organized his class by having all of the prep work done first, and then mixing up the class members two-by-two to complete segments of the actual cooking while everyone else could watch and learn. I feel that this way of working the class benefits everyone, and addresses some of the concerns of some other reviewers: namely that some groups did some things and others didn't and so not everyone saw or participated in each phase of the preparation of each dish. The first course I took here also had that problem. I was a little nervous going today as I was solo without my wife, or a companion, and thought I might feel left out. This didn't happen. I was involved and everyone attending made a great and welcoming atmosphere and we really had a great afternoon. I look forward to my next class, especially if Chef Scott is the instructor!"

Liz 02/15/2017

Organization counts, not class size. Chef Scott Allred and two assistants at The Wooden Spoon enabled 16 students to work, fuss-free, on a Cuban dinner menu. He organized us into four teams and assigned a recipe with a time deadline. Allred consistently eyeballed our efforts. Not a second was wasted. At The Chopping Block, Novak pivoted like a dancer among four cooking stations in the spacious kitchen to oversee 12 baking students. Our assignment (four cupcake recipes and four frostings) came in on time. No mess, no dirty dishes, thanks to two assistants. Novak even provided tiny spoons to taste-test the batters. Yum.

Fred 06/14/2014

"Took our first cooking class here last week for my birthday. Chef Scott was awesome. He kept things running smoothly, and amazingly all the dishes were finished and ready to eat at the same time--amazing!!!! He didn't lecture too much, just walked around the room to answer questions and offer guidance. He was also very helpful when I had specific questions, i.e. how the heck do you cut basil efficiently? Or, where is a good place to get fresh fish in this town? He also gave my husband enough flack about his Nervous Nelly cooking style (having to stir EVERYTHING constantly!) to be helpful but not embarrassing. There was LOTS of food--all of it yummy--and my only regret was that my tummy was too full at the end of the class to eat more. I'm also not sure that the recipes were truly 30 minutes (which they were supposed to be, according to the name of the class), but I suppose if you're making portions for 4 people instead of 15, it cuts back on prep time. I think next time (and there will be a next time, as soon as there is a next paycheck) we will show up a bit earlier so that we sit in front of the dish we want to make....ended up with a pasta dish (eh, we do Italian at home a lot), but hadn't done fresh shrimp before so that was a learning experience. There's some sort of pumpkin ravioli recipe included in a late October class that I've got my eye on.......... Oh, and I should mention this!!!!!: I went out of town this past weekend, and before I left, my husband asked where the recipes from class were...his friend's family was coming for dinner somewhat last minute, and he wanted to make the onion and breadcrumb encrusted honey mustard chicken skewers for them! Apparently they turned out okay--not as fantastic as they had been in class--but I am wildly ecstatic that he took the initiative to cook them. He has rarely shown interest in cooking anything other than mac and cheese, so this is all very encouraging! :o)"