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Class Schedule: October 2016 Classes

Sherry Monaghan
Big 10 Tailgate Party! 
Hands-On Couples' Class
Football season is well underway and this class will give you a few new ideas for your next tailgate party! Join Sherry, cook along and enjoy creating these recipes your friends and family will love for that next football game get-together. Nebraska Black Bean and Roasted Corn Salsa; Rutgers Roasted Garlic and Chipotle Hummus; Wisconsin Beer Cheese Soup; Northwestern Italian Beef Slider with Pepperoncini Slaw; Michigan Pasty (Hand-Held Meat Pie); and; saving the best for last (team that is); Ohio State Buckeyes! Beer will be paired with this menu.
Sherry MonaghanSunday, October 2 • 1:00 PM – 4:00 PM • $135.00 per couple
Mary Cooney
All New From Mary's Kitchen 
There's something very special about Mary Cooney's style of cooking. Her Italian upbringing and years of perfecting recipes has resulted in her popular cookbook; Mary's Kitchen. Join this class for an Italian food and wine feast! Prosciutto Wrapped Rosemary Cheese Straws; Spinach Salad with Citrus Dressing; Chicken Marsala with Mushrooms; Lasagna Bolognese with Homemade Spinach Pasta; Broccolini; Cheesy Garlic Bread; and Chocolate Cream Puffs. This menu will be paired with wine.
Mary CooneyWednesday, October 5 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
UD Continuing Education Class 
University of Dayton Private Event.
DLM Culinary Center Staff Friday, October 7 • 10:00 AM – 11:30 AM • $0.00
 
Craft Beer & Artisan Cheese Night 
Join the DLM experts while we explore the fast growing world of craft beer and artisan cheese. Tonight's event isn't a class, it's more of a tasting where you'll go at your own pace exploring 8 pairings picked by our very own Cheesemonger Maritza Cuellar. This will be a fun night for beer fans who want to learn more about cheese or cheese lovers who want to explore the world of craft beer!
Maritza CuellarFriday, October 7 • 6:00 PM – 7:30 PM • $35.00
Mary Cooney
Family Night - Chicken Pot Pie 
Hands-On Class
This menu will hit that comfort food spot for sure! You just can't beat Mary's all-butter pie crust for sweet or savory pies. This is the go-to meal for that cozy Sunday supper. This all American meal will be complete with a chocolate cake with chocolate frosting! Chicken Pot Pie; Green Salad with Creamy Italian Dressing; and Chocolate Cake with Chocolate Frosting. $75.00 for two people.
Mary CooneySunday, October 9 • 5:00 PM – 7:30 PM • $75.00
Julia Hoy
Chicken 101 with Julia 
Chicken is one of the most versatile proteins and this class with Julia will show you various cooking methods, techniques and tips that will help take mundane to delicious. Join this class and learn how you can turn one of our favorite staples into something special. Lemon Herb Roasted Chicken with Pan Sauce; Grilled Jerk Chicken; Vietnamese Stir-fry Chicken with Chili; Chicken Chasseur and Chinese Chicken Salad. This menu will be paired with wine.
Julia HoyTuesday, October 11 • 6:00 PM – 8:30 PM • $75.00
Bryn Mooth
Fall Harvest Supper 
The beautiful array of fall vegetables and fruits will be front and center in this fall harvest menu class. Bryn Mooth, Author of The Findlay Market Cookbook, and Editor of Edible Ohio Valley magazine will show us how to use these seasonal ingredients in recipes that you are sure to use all season long. Flatbread Appetizer with Figs, Prosciutto and Ricotta; Radish and Avocado Salad with Toasted Seed Topping; Barley Risotto with Seasonal Vegetables; Chicken Cutlets with Arugula-Fennel Salad and Chocolate Hot Fudge Pudding Cake. This menu will be paired with wine.
Bryn MoothWednesday, October 12 • 6:00 PM – 8:30 PM • $75.00
Chef Carrie Walters
DLM's Hot Chicken Pop Up Event 
Join us for 1 night only as we cook up DLM's own version of Nashville-Style Hot Chicken! On the menu is Chef Carrie's version of Nashville Hot Chicken served complete with DLM White Bread and plenty of Dill Pickle Chips. But that's not all ... along with that mouthwatering hot (but not too hot) chicken, we'll serve up DLM's Pimento Macaroni & Cheese and Coleslaw plus a classic Southern-Style Banana Pudding. Beer and wine will be available for purchase by the glass or bottle separately. Dinner service starts at 6:00 p.m. Sign up early, this event is sure to sell out quickly!
Chef Carrie WaltersThursday, October 13 • 6:00 PM – 8:00 AM • $45.00
Chef Gerrie Bielefeld
Fabulous French Cuisine 
Hands-On Couples' Class
Chef Gerrie's passion and enthusiasm for all things epicurian is contagious! Experience the world of French cuisine while cooking along with Chef Gerrie. After working in the kitchen, you'll sit back and enjoy the delightful French meal that you had a hand in creating. Farcis de Blettes (Stuffed Swiss Chard with Lemon Buerre Blanc; Salad Bigouden (Butter Lettuce Salad; Poulet Saute Marengo (Chicken Sauté Marengo) and Pannequets au Citron (Creapes Stuffed with Lemon Souffle). This menu will be enhanced with wine!
Chef Gerrie BielefeldSunday, October 16 • 1:00 PM – 4:00 PM • $135.00 per couple
Karri Perry
Best-of Show Carrot Cake 
Hands-On Class
This Ohio State Fair, first-place winning carrot cake will be your go-to dessert this fall! This suburb cake tastes even better the next day, which makes it the perfect make-ahead dessert. Karri Perry, author of the blog, Blue Ribbon Kitchen, will be sharing all the secrets to making this outstanding cake. Students will learn to make the batter, marzipan carrots, candy décor and cream cheese frosting. Each student will take home a selection of cupcakes that they've prepared, piped and decorated. Frosting a layer cake will be demonstrated and samples shared with the class. A small appetizer plate will be served.
Karri PerryTuesday, October 18 • 6:00 PM – 8:30 PM • $75.00
Zebbie Borland
Junior Chefs'; A Culinary Trip to Germany 
Hands-On Class
It's fun and educational to explore cuisines of other countries and this class is all about the rich, hearty and delicious foods of Germany. Zebbie will teach you step-by-step how to make these recipes that you will want to recreate at home. Pork Chops with Apples and Herbs; German Potato Salad and Black Forest Cake
Zebbie BorlandWednesday, October 19 • 4:30 PM – 6:00 PM • $45.00
Chef Jenn DiSanto
Teresa Kearney
Food and Wine Tour of Spain 
Join Chef Jenn DiSanto of Fresco Catering and Events and DLM wine guru Teresa as they take you to one of Jenn's favorite countries to visit and enjoy all the amazing wine and food Spain has to offer. In addition to the amazing dishes Jenn will be preparing, and Teresa's expert wine education, we'll welcome special guests, Dr. Juan and Nola Palomar, owners of Spanish Wine House Veleta Wines who will share a little inside scoop about Spanish viniculture. Menu includes: Citrus Marinated Olives; Garlicky Mushrooms and Toasta de Tomate y Jamon (crispy toasted bread rubbed with garlic, tomatoes and topped with one of the amazing Spanish hams DLM has to offer); Braised Octopus and Clams with Chorizo (an amazing dish of super tender octopus and clams in a flavorful broth); Shaved Fennel, Apple, Endive, Arugula and Cabrelas Cheese; Arroz con Pollo (the ulitimate Spanish comfort dish); and for dessert Crema Catalana (a creamy custard dish with a crispy torched top layer). Don't miss this one!
Chef Jenn DiSanto and Teresa KearneyThursday, October 20 • 6:00 PM – 8:30 PM • $90.00
Zebbie Borland
Petite Chefs' - Spiders, Spiders, Spiders 
Hands-On Class
Creepy, crawly, scary, yummy! Our petite chefs' will be ready for Halloween parties with this spider-inspired menu. Zebbie will show students how to create these fun-filled recipes in time for the scariest day of the year! Spider Web Layered Mexican Dip; Spider Taco Ring; and Halloween Chocolate Peanut Butter Spider Cookies.
Zebbie BorlandFriday, October 21 • 4:30 PM – 6:00 PM • $45.00
Chef Carrie Walters
George Punter
Pinot Wine Camp 
Join George Punter and Chef Carrie in the DLM Culinary Center's Wine Day Camp- just for adults! This Sunday it's all about pinot gris, pinot blanc, and pinot noir. During the first half of this day camp we'll focus on leaning all about the pinot varietals of Oregon. The second half we will pair a delicious menu highlighting the best that the Pacific Northwest has to offer that is perfect with pinot! Cheese and Charcuterie Plate; Quinoa Salad with Hazelnuts and Apples; Linguine with Lemon and Thyme Mushrooms; Sesame Encrusted Salmon with Pinot Sauce; and Mocha Chocolate Chip Ice Box Cake.
Chef Carrie Walters and George PunterSunday, October 23 • 1:00 PM – 5:00 PM • $75.00
John Chico
Homemade Pretzels & Beer 
Hands-On Class
John's pretzel class was such a hit - he's teaching it again (with new recipes)! Who doesn't love this classic combo? The soft pretzel with its satisfying chewiness of soft bread dough, savory or sweet, is one of the most enjoyed snacks. Pair it with a cold beer and you've got a match made in Heaven. In this hands-on class, John will demonstrate how to make homemade pretzels and then you'll roll up your sleeves and give it a go making classic soft pretzel favorites. Buttery Soft Pretzel Dough; Jalapeno Cheddar Soft Pretzel Twists. Pretzels will be paired with beer.
John ChicoTuesday, October 25 • 6:00 PM – 8:30 PM • $75.00
Mary Cooney
The Great Pumpkin 
The fall harvest brings us many colorful squash varieties but none as popular as the pumpkin. It's the comforting ingredient that we all look forward to baking with this time of year. Mary will take you beyond the pie and show you recipes that highlight this most loved ingredient. Homemade Pumpkin Spice Coffee Syrup; Pumpkin Fudge; Pumpkin Tiramisu; Soft Pumpkin Cookies with Brown Butter Icing; and Pumpkin Pecan Toffee Bars. A small appetizer plate will be served.
Mary CooneyWednesday, October 26 • 6:00 PM – 8:30 PM • $75.00
Julia Hoy
Jiffie Hart
German Food & Wine 
Join us for a wine and food tour through Germany without leaving Dayton! We'll learn about the specific areas of Germany through its specific cuisine and viticulture. Julia Hoy, whose German lineage and knowledge of German cuisine and Jiffie Hart's expert regional wine knowledge will make this an extraordinary evening of authentic German dishes paired with German wines. Smoked Salmon Mousse Canapé; Savory Black Forest Shortbread and Liverwurst Cornichons on Seeded Bread; Onion Cake with Smoked Trout Salad; Sauerbraten with Potato Dumplings; Bacon Roasted Brussels Sprouts; Sweet and Sour Red Cabbage; and Wine Poached Pears with Lemon Mousse, Raspberry Sauce and Asbach (German Brandy) Chocolate Truffles.
Julia Hoy and Jiffie HartThursday, October 27 • 6:00 PM – 8:30 PM • $75.00