Chef Alyssa’s Kitchen launching a guest chef cooking class series for fall — and the lineup is stacked

Chef Alyssa and Andrew are expecting their first baby in October, so they decided to setup a one-time series while they’re on leave. Andrew has confirmed “the difficulty level varies slightly from class to class but on average all are intermediate for the series.”

Themes range from sushi-making to Thanksgiving side ideas to Greek street food. Guest chefs include Shai Fargian of Yafo, Eric Ferguson of Stagioni, Rocco Whalen of Fahrenheit, Mike Chanthavong of O-Ku, Paul Verica of The Stanley and Bruce Moffett.

Time and location: All classes are from 6-9 p.m. at 4001-C Yancey Road, Suite 100. There are only 24 spots per class (Sweet Lew’s only has 16).

Cost: Most will be $75 per person, but Sweet Lew’s will be more for the two-day workshop. Bruce Moffett’s class is $115 per person and includes a signed cookbook from him. You can reserve a spot here.

Here’s the full lineup:

• September 25: Southern brunch with Greg Collier of The Yolk and Leah & Louise
• October 1: Chinese cuisine highlighting Sichuan gourmet with Rocco Whalen of Fahrenheit
• October 7-8: Two-Day barbecue workshop with Lewis Donald of Sweet Lew’s
• October 15: Modern cooking with Paul Verica of The Stanley
• October 22: Sushi making with Mike Chanthavong of O-Ku and Sukoshi

• October 23: Wild game with Ben Philpott of The Stanley
• November 5: Greek street food with Shai Fargian of Yafo
• November 13: Cooking from Bruce Moffett Cooks with Bruce Moffett of Barrington’s, Good Food on Montford, Stagioni, NC Red
• November 21: Thanksgiving sides with Chris Coleman of The Good Year House
• December 3: Italian and Pasta with Eric Ferguson of Stagioni
• December 5: Soups with Marc Jacksina of Southminister

This series also includes the chefs that have been teaching their specific cuisines this year, including Adam Duke who does bread baking and pizza wars; Ellen Duke who does baking, pastries and desserts; and Paul Malcolm who does butchery related workshops.

Seats are limited so grab an apron and book a seat here.