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Class Schedule: October 2017 Classes

Chef Carrie Walters
Culinary Center Private Event 
Culinary Center Private Event
Chef Carrie WaltersSunday, October 1 • 1:00 PM – 4:00 PM • $0.00
Zebbie Borland
Junior Chefs' Culinary Adventure to England, Wales and Scotland 
Junior Chefs' Hands-On Class
Young chefs will delight in this culinary food adventure through England, Wales and Scotland with Zebbie. These recipes will peek students' interest for other cuisines of the world. Coronation Chicken Salad - This dish was created to celebrate the coronation of Queen Elizabeth II in 1953. Its flavors are a cross of culture; English and Indian. It has become a staple in the U.K. Welsh Rarebit - This dish is made with a savory white sauce with cheddar cheese and various other ingredients and served hot, after being poured over slices of toasted crusty bread, or the cheese sauce may be served in a chafing dish like a fondue, accompanied by sliced, toasted bread. Scottish Shortbread Cookies -These rich cookies are made with butter, sugar and flour and can be made in many shapes - traditionally served at Christmas time in Scotland.
Zebbie BorlandMonday, October 2 • 4:30 PM – 6:00 PM • $45.00
Megan Smith
Canaan Smith
Viennese Apfelstrudel 
Hands-On Class
"A sheet of dough pulled so thin you can read a page of a book through it, and so wide it drapes over your kitchen table is not only achievable, but will result in brag-worthy declarations of your execution of this beloved Austrian dessert and will give you a base for making an array of European desserts like Danish, Schaumrollen, and Cremeschnitten." Megan Smith's description of this class is only one of the reasons we're excited for her to join our fall line up of instructors! Megan is the proprietor of St. Anne the Tart coming soon to Dayton's Saint Anne's Hill Historic District. The menu there will feature her award winning sweet treats, sandwiches and soups. Megan is also the founder and editor in chief of CAKE&WHISKEY; The Sweet & Spirited World of Business in 2013. Join Megan, along with her talented son Canaan, as they teach us how to make this beloved pastry.
Megan Smith and Canaan SmithTuesday, October 3 • 6:00 PM – 8:30 PM • $75.00
Mary Cooney
Best of Mary's Kitchen 
This is the food we crave all year 'round, but especially when there's a chill in the air. This class highlights a few more recipes from Mary Pietrantonio Cooney's popular cookbook, Mary's Kitchen. These recipes are perfect for a Sunday family dinner. Learn to make one of Mary's delicious homemade soups and a baked pasta dish that can be made ahead and pulled out of the fridge on a busy weeknight too! Stuffed Portobello Mushrooms; Minestrone; Baby Greens Salad with Fennel, Oranges, Dried Cherries and Slivered Almonds; Baked Ziti; Sticky Chicken Thighs; Broccoli with Garlic and Olive Oil; and Banana Cream Pie. This menu will be paired with wine.
Mary CooneyWednesday, October 4 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
UD Continuing Education Private Event 
University of Dayton Continuing Education Private Event
DLM Culinary Center Staff Friday, October 6 • 10:00 AM – 11:30 AM • $0.00
DLM Culinary Center Staff
Pumpkin Palooza 
Celebrate everything pumpkin! We've put together our favorite pumpkin recipes that we like to cook in our home kitchens. We'll share both savory and sweet recipes for this popular squash that you'll want to add to your recipe collection. Maple Roasted Pumpkin, Arugula and Dried Cherry Salad; Pumpkin Soup with Sage and Pancetta; Pumpkin Gingerbread; Pumpkin Pie with Toffee Walnut Topping and Roasted Pumpkin Seed Brittle.
DLM Culinary Center Staff Tuesday, October 10 • 6:00 PM – 8:30 PM • $75.00
Junior Chefs' Cake Decorating 101 
Junior Chefs' Hands-On Class
Join Sabrina Fiffe, from Love Cakes By Dorothy Lane Market, for this class and learn basic cake decorating techniques. Students will learn the tips and tricks for frosting a cake and using different piping techniques for creating their own designs. After practicing and becoming comfortable with their decorating skills, they will frost and decorate cupcakes and their own 8-inch cake to take home. Light snacks will be served.
Sabrina FiffeWednesday, October 11 • 4:30 PM – 6:30 PM • $75.00
Mary Horn
Tour of France in 8 Glasses 
Travel to France for a "tasteful" evening at the Culinary Center. Join Heidleberg's wine educator Mary Horn, a Level III Advanced Sommelier and the Vice President of Fine Wine Sales and Education, as she leads us in a class that will feature France's regional and distinctive varietals. The Culinary Staff will serve small plates that will compliment this educational wine tasting.
Mary HornThursday, October 12 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
UD Continuing Education Private Event 
University of Dayton Continuing Education Private Event
DLM Culinary Center Staff Friday, October 13 • 10:00 AM – 11:30 AM • $0.00
Mary Cooney
It's Apple (Pie) Season! 
Hands-On Class
Apple Season is one of the most anticipated in the foodie world, and it wouldn't be complete without filling the house with the scent of a homemade apple pie. Mary will teach you how to make her incredible all-butter pie crust and a delicious fresh apple filling using her special combination of apple varieties. Students will make their own regular size pie to take home and bake. Fresh Apple Pie à la mode and light snacks will be served.
Mary CooneyMonday, October 16 • 6:00 PM – 8:30 PM • $75.00
John Chico
Not Your Mom's Comfort Food 
It's challenging to cook meals for both adults and children that everyone enjoys. If you feel like you are always cooking reruns, join John for this fun and delicious class. Branch out and lean how to cook some modern comfort food dishes that everyone will rave about. Polenta with Beef and Mushrooms; Chopped Salad with Garlic Vinaigrette; Stuffed Artichokes and Pumpkin Mousse. This menu will be paired with wine.
John ChicoTuesday, October 17 • 6:00 PM – 8:30 PM • $75.00
Todd Templin
Chef Carrie Walters
Terra d'Oro Winery: The Art of the Blend 
Have you ever wondered what it is like to be the winemaker evaluating different varietals to make the final blend that goes to bottle? Here is your chance to be the winemaker for an evening of tasting, evaluating, and making your own blend of Zinfandel using three classic blending varietals of Terra d'Oro Amador Zinfandel: Barbera, Petite Sirah, and Teroldego. Presented by Steve Sliger, CSW of Trinchero Family Estates, this limited space event will be informative, fun and of course, along with some wonderful dishes from the Culinary Team - tasty!
Todd Templin and Chef Carrie WaltersWednesday, October 18 • 6:00 PM – 8:30 PM • $75.00
Food Adventures with Big Ragu and The Crew
Halloween Party with the Food Crew 
Dayton Food Adventures Crew is back at the Culinary Center with a spooktacular Halloween party menu! Jackie, Chef Lee Anne, and Steve will show you how to prepare these frighteningly fun recipes just in time for the big night! Steve, aka The Big Ragu, will get the party started and keep it going! Ghost Pirate's Sea Treasure - deep fried butterflied shrimp over seaweed and crab salad; Caramelized Shallot Dip with Rosemary and Thyme, served with Kettle Chips and Pickled Yellow Cauliflower; Amish Soft Pretzels with Beer Cheese and Pumpkin Spice Dipping Sauces; Pumpkin Arancini with Wilted Rainbow Swiss Chard and Crispy Pancetta; Baked Chicken and Winter Squash Taquitos with Garlic Sage Dipping Sauce; and White Zombie Shooters. This menu will be paired with beer and wine.
Food Adventures with Big Ragu and The Crew Thursday, October 19 • 6:00 PM – 8:30 PM • $75.00
Chef Liz Valenti
Pizza Version 2.0 with Chef Liz 
Hands-On Class
Experience the pizza-making magic of Chef Liz Valenti of Wheat Penny Oven and Bar in tonight's class. We love the laid-back, generous teaching style of Chef Liz who is always eager to share her talent for making the best pizza in Dayton. Liz will show us how to make a couple of new pizza doughs she's excited about; and as always we'll use the freshest, most flavorful ingredients for topping the pies. This menu will be paired with wine and beer.
Chef Liz ValentiFriday, October 20 • 6:00 PM – 8:30 PM • $95.00
Mary Cooney
Family Night - Chicken Alfredo 
Hands-On Class
Alfredo sauce - who doesn't love the rich, creamy texture and flavor of such simple perfection! Invite a family member or friend to join you for this hands-on class where Mary will show you the secret for creating sauce perfection. This menu is packed with recipe keepers, including a hearty soup and a quick and easy pie! Chicken Alfredo; Pasta Fagioli; Green Beans and Sugar Cream Pie. $75 for two people.
Mary CooneySunday, October 22 • 5:00 PM – 7:30 PM • $75.00
Chef Carrie Walters
Chiang Mai Favorites 
In Thailand some of the best dishes come from the North. In this class Chef Carrie will cook some of Chiang Mai's most famous dishes and highlight some of the street food served at the night markets. Menu includes Phad See Ew, a stir-fried wide rice noodle dish; Khao Soi, a Northern Thai specialty made with egg noodle and yellow curry; Som Tam, a spicy shredded papaya salad; and Phad Grapao, a basil stir-fried dish made with minced pork and topped with a fried egg. This menu will be paired with beer an wine.
Chef Carrie WaltersTuesday, October 24 • 6:00 PM – 8:30 PM • $75.00
Zebbie Borland
Petite Chefs' Little Witches and Warlocks Tea Party 
Petite Chefs' Hands-On Class
This is the time of year that little witches and warlocks join together for tea parties! Young chefs will join Zebbie for this class and have a scary good time creating these fun recipes. Green Pinwheel Sandwiches with Olive Spiders; Pretzel and Cheese Broomsticks; White Chocolate Strawberry Ghosts; Melted Witch Cupcakes; and Witches Brew!
Zebbie BorlandWednesday, October 25 • 4:30 PM – 6:00 PM • $45.00
Kate Kennard
Chop Less - Spiralize More! 
Have you tapped in to the spiralizing craze yet? Kate Kennard, will show you what all the fuss is about. Learn creative ways to cut the carbs without sacrificing the taste, texture and consistency of pasta and noodles. Kate will teach you how to use fresh spiralized veggies in a variety of healthy dishes. She'll explain different types of spiralizers and the best way to use them. We all know the benefits of including more healthy vegetables in our diets and this is a way to do it in a most satisfying way - and the kids will love spiralizing too! Shrimp Scampi & Zoodles; Ginger Pork Meatballs and Carrot Noodles; Sweet Potato Noodles and Creamy Poblano Sauce; and Pork "Fried" Cauliflower Rice. This menu will be paired with wine.
Kate KennardThursday, October 26 • 6:00 PM – 8:30 PM • $75.00
Chef Carrie Walters
Teresa Kearney
Pintxos Party 
Pintxos are the Basque way to Tapa! Pintxos are loaded with a huge variety of local treats like seafood, cheeses, and cured meat then "pierced" with a cocktail pick. In the Basque region of Spain, Pintxos are piled high in almost every bar and are simply delicious. Join Wine Educator, Teresa and Chef Carrie as they pair classic Basque Pintxos along with wine from Spain's Rioja region for an evening full of fun, small bites and wines.
Chef Carrie Walters and Teresa KearneyFriday, October 27 • 6:00 PM – 8:30 PM • $75.00
Chef Gerrie Bielefeld
India's Comfort Food 
Hands-On Couples' Class
The aromatic curries, masala, biryani, and parathas work miraculously to lure you into their spell. Prepare yourself to dive into a world of spice-packed flavor and fragrance-rich Indian food with Chef Gerrie Bielefeld. Samosas - perhaps the most popular Indian appetizer and street food; fried golden pyramids stuffed with spicy potatoes and green peas along with peanuts and raisins (for good measure); Mangalorean Prawn Curry - prawns cooked in coconut oil and dunked in a spicy tamarind sauce; Mangalorean style, served with Chutney; Hyderabadi Biryani Rice with spice, interspersed with tender pieces of lamb or chicken, layered with fried onions and mint, served with cold Raita; and Lemon and Coconut Barfi - An Indian sweet with the goodness of almonds, lemon and coconut. This menu will be paired with wine.
Chef Gerrie BielefeldSunday, October 29 • 1:00 PM – 4:00 PM • $135.00 per couple
Sherry Monaghan
Teen Class: Sauce 101 
Hands-On Teen Class (Ages 12 and Up)
Some of the most basic, yet key culinary skills will be taught in this class with Sherry. Whether it's a simple sauce made quickly for finishing a sautéed piece of meat, or a bit more complex using a slower cooking method, a good sauce completes a dish. Sherry will teach techniques for achieving delicious results. Students will learn how to make a bechamel sauce for Macaroni & Cheese; a simple pan sauce for Pork with Pan Thyme Sauce; and Caramel Sauce for topping Apple Crisp.
Sherry MonaghanMonday, October 30 • 6:00 PM – 8:00 PM • $50.00