Culinary Center Classes | Dorothy Lane Market
DLM Culinary Center

DLM Culinary Center

Register today for our winter/spring classes.

About Us

The DLM Culinary Center offers a wide range of cooking classes for every level of expertise and tasting palate! Whether you’re looking to learn some kitchen basics, hone your cooking skills, or broaden your culinary horizon, our skilled staff and guest instructors bring experience and excitement to the table every time.

Give the Gift of Cooking

The perfect gift for the food lover in your life, our DLM Gift Cards not only unlock a plethora of gourmet foods and scrumptious sweets to explore, but they also offer an opportunity to embark on a culinary adventure at our DLM Culinary Center! From hands-on classes and kids’ camps to multi-course meals and more, our wide array of Culinary Center classes are gifts that are sure to be cherished.

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Upcoming Classes

Italian Spring Dinner

Italian Spring Dinner

March 19, 2024
Tuesday, March 19 | 6 p.m. - 8 p.m. | $180 / 2 seats

Italian Spring Dinner Couples' Class

In this class you'll learn tips for how to add more flavor to any dish simply and creatively. If you want to enliven a dish—make a sauce!  Mary Cooney’s Carbonara is craveable with its silky-textured sauce and salty pancetta in every bite. Skillet Roasted Chicken is brightened with Lemon Sauce and a side of Roasted Asparagus with a sprinkling of Parmesan. Dinner starts with Portobello Mushrooms stuffed with Sausage, Peppers, and Cheese; and for dessert, Zeppole, airy ricotta doughnut-like pastries, served with Chocolate Sauce for dipping. This menu will be paired with wine.

This class is full

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Food and Wine of Southern Italy

Food and Wine of Southern Italy

March 21, 2024
Thursday, March 21 | 6 p.m. - 8 p.m. | $120

Join us tonight to explore the culinary traditions that make Southern Italy, with its hillside vineyards and global influences, so uniquely special. Chef Carrie and Teresa Kearney chose just the right menu and wine pairings for this exciting culinary evening. Our appetizer Nduja Arancini, flavored with spicy, spreadable pork sausage from Calabria, rolled with risotto, breaded, and deep fried, will be a mouthwatering bite. The second course is from a small town on the Sorrento Peninsula and is a dish Stanley Tucci made famous: Ziti Nerano with Zucchini and Provolone. Charred Octopus with Sicilian-Style Chickpea Stew will be complemented by Teresa's expert wine choice. And for dessert, Chocolate Olive Oil Cake.

This class is full

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Cooking With Bourbon

Cooking With Bourbon

March 22, 2024
Friday, March 22 | 6 p.m. - 8 p.m. | $90

Join Susie and Iván Núñez and learn how to elevate your cooking with the incredible flavor of bourbon. This barrel-aged libation boasts rich notes of caramel and toasty-smoke to enhance savory dishes. The vanilla, honeyed, sweet notes, however, make it perfect for adding an extra kick of flavor to desserts. You'll enjoy syrupy Bourbon BBQ Glazed Baby Back Ribs (we don't mind if you lick your fingers). The combination of Peach and Bourbon take Baked Beans over the top with flavor for a great addition to the plate. We'll glaze Farm-Raised Salmon with a rich Bourbon Glaze and plate it with crispy Roasted Potatoes and Broccoli. And, for a decadent dessert, Bourbon Mississippi Mud Pie! This menu will be paired with wine.

This class is full

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Food and Wine of South America

Food and Wine of South America

March 28, 2024
Thursday, March 28 | 6 p.m. - 8 p.m. | $120

This will be a spectacular evening highlighting a variety of wines and foods of the continent of South America. The Chilean Coast is known for beautiful seafood and fresh coastal wine. Argentinians are mostly meat eaters and known for their high standards of raising top-quality beef and lamb, as well as rich wines, such as world-class Malbec. You'll enjoy Chef Carrie's menu with George Punter's wine pairings for an educational culinary experience. This menu includes: Peruvian-Style Ceviche, Fugazza (Argentine onion-style pizza with a light and airy crust), Asada Steak, and Dulce de Leche.

This class is full

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Food and Wine of Portugal

Food and Wine of Portugal

April 4, 2024
Thursday, April 4 | 6 p.m. - 8 p.m. | $120

Join Chef Carrie and George Punter for a taste of Portugal and discover why it's a bucket list vacation spot for many. The obvious reason for this is the mild climate and magnificent beaches bathed by the Atlantic ocean; however, the cuisine is also a draw, as its unique cultural heritage melds traditional concepts with modern. This menu includes: Polvo à Lagareiro (Roasted Octopus), Portuguese-Style Fish Stew (baked fish stew with layered vegetables), Beef Skewers with Chorizo and fresh Bay; and a popular Portuguese dessert—Rice Pudding with Pistachios.

This class is full

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Let's Do Lunch! Light & Fresh

Let's Do Lunch! Light & Fresh

April 5, 2024
Friday, April 5 | 12 p.m. - 1 p.m. | $50

Spring is well underway and this lunch menu is fresh and light starting with a dish that may pleasantly surprise you. Radishes can be described as spicy, peppery and maybe even slightly bitter, but roasting them brings out the sweetness and mellows the spice. Chef Carrie will spin the classic French marriage of radishes and butter to a new flavor level with Roasted Radishes with Green Goddess Butter. Braised Chicken with Lemony White Beans and Escarole is amazingly satisfying, with creamy cannellini beans and a slightly bitter green that mellows when cooked. For dessert we'll make one of our favorite cookbook author's Rhubarb Almond Envelope Tart. We'll have wine available for purchase by the glass or bottle.

1 Seat Left!

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Family Night: Homestyle Meatloaf with Brown Sugar Glaze

Family Night: Homestyle Meatloaf with Brown Sugar Glaze

April 7, 2024
Sunday, April 7 | 5 p.m. - 7:30 p.m. | $100 / 2 seats

Family Night Hands-On Class

Join us for making a time-honored classic, Meatloaf with Sweet and Tangy Brown Sugar Glaze. This family favorite can be tossed together the day before and baked when you get home from a long work day. You'll learn to make a tender, juicy loaf; Mary Cooney's special Green Beans with Bacon and Shallots; and Twice-Baked Potatoes, stuffed with a fluffy mashed potato, sour cream, and Cheddar, then baked to a golden brown. Dessert will be melt-in-your-mouth Lemon Posset with Fresh Berries. Registration is for two people.

This class is full

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Junior Chefs Take-It-To-Go Picnic

Junior Chefs Take-It-To-Go Picnic

April 10, 2024
Wednesday, April 10 | 4:30 p.m. - 6 p.m. | $45

Junior Chefs (Grades 4-6) Hands-On Class

Join Zebbie Borland for this class and learn to make an Italian Panini. A panini is a traditional, small Italian sandwich with meats, cheese, and vegetables that's pressed and grilled so the bread has a golden crust on both sides while the filling is warmed and melded together. You'll make a BBQ Grilled Chicken and Corn Salad and wash it all down with Homemade Lemonade. For a sweet treat, we'll make Mini Cheesecakes and top them with fresh Berries. These recipes are perfect for packing-up and taking to your favorite picnic spot. 

This class is full

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Food and Wine of Northern Spain

Food and Wine of Northern Spain

April 11, 2024
Thursday, April 11 | 6 p.m. - 8 p.m. | $120

Chef Carrie and Teresa Kearney will provide a lovely culinary excursion to Northern Spain in tonight's class. The area is spectacular with gorgeous landscapes, cities, villages, and coastline. Tonight you'll get to enjoy choice dishes and superb wines from this most magnificent region. The menu includes seasonal offerings of the freshest fish, produce, and meats: Tuna and Tomato Salad, Fresh Cod with Tomato Sauce and Garbanzo Beans, Chicken with Mushrooms Sautéed in Sherry, and Marinated Lamb Skewers with Cucumber Onion Pickles. We'll top off this meal with Fresh Fruit for a fresh, sweet ending.

This class is full

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Fresh Potato Gnocchi with Two Sauces

Fresh Potato Gnocchi with Two Sauces

April 16, 2024
Tuesday, April 16 | 6 p.m. - 8 p.m. | $90

Hands-On Class

Roll up your sleeves and get ready to practice making this favorite Italian-style dumpling. Mary Cooney will show you the technique and art of rolling them one by one. You'll learn how to cook the Gnocchi properly and then enjoy them with two sauces with completely different taste profiles. You'll learn the technique for browning butter to a nutty, rich flavor for Mary's Brown Butter Sage Sauce with Lemon and Pine Nuts. You'll discover a great recipe for Bolognese, a hearty meaty sauce with layers of flavor. After all of your practice in the kitchen, you'll dine on an Italian Salad with both of these delicious entrées. This menu will be paired with wine, and we'll serve Brownies and Ice Cream for dessert.

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