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DLM CULINARY CENTER

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Class Schedule: November 2014 Classes

Matthew Somich

Beef 101 

Learn fundamental skills in this information-packed class with all new beefy recipes. Leave this class with delicious recipes perfect for a family dinner or formal dinner party. Chef Matt Somich will teach you how to make Beef Goulash with Spaetzle; Chili Con Carne with Skillet Corn Bread; Herb Crusted Prime Rib Roast; and Grilled T-Bone Steak with Mushrooms and Caramelized Onions. This menu will be paired with wine.

Matthew SomichMonday, November 3 • 6:00 PM – 8:30 PM • $75.00  

Julia Hoy

Souper Winter Meals 

Julia Hoy will show you how soups can range from simple to complex with an almost endless array of interchangeable ingredients to make them your own. Come warm yourself with these wonderful versatile recipes: Asian Egg Drop Soup; Traditional Mexican Albondigas Soup with Meatballs, Fresh Herbs, and Vegetables; Julia Child's Classic Potato Soup with variations; a lighter version of New England Clam Chowder with Bacon, Thyme, and Sherry; and a sweet, dessert-style Warm Spiced Plum Soup. This menu will be paired with wine.

Julia HoyTuesday, November 4 • 6:00 PM – 8:30 PM • $65.00  

Ed Bartush

Knife Skills 101 with Wüsthof Expert Ed Bartush 

Hands-On class
Wüsthof expert Ed Bartush will help you become more confident in the kitchen as he teaches fundamental knife skills essential for food preparation. Ed will discuss the importance of sharpening, and how to hold your knife for maximum performance and efficiency. He will demonstrate proper cutting techniques and guide you through hands-on practice. This is the perfect class to learn about different types of knives and the benefits of different blades. Each student will go home with a Wüsthof 3.5" Classic Pairing Knife - a kitchen essential! Light snacks will be served.

Ed BartushWednesday, November 12 • 6:00 PM – 8:30 PM • $75.00  

Chef Rick Schaefer

Holiday Celtic Breakfast 

Dayton's popular hometown Caterer Chef Rick Schaefer, has been on the catering scene since 1986. Help us welcome him to DLM's Culinary Center while he shows us how to make an outstanding Holiday Celtic Breakfast. Chef Rick is excited to share his passion for food and entertaining. He will share some tricks of the catering trade to help you survive this busy season in the best of taste! We'll get this menu started with Irish Coffee; Traditional Irish Scrambled Eggs with Chives and Crème Fraîche on Toasted Farmhouse Bread; Corned Beef Hash; Grilled Scottish Salmon with Chef's Dill Sauce; Colcannon, and for a delicious ending; Guinness Cupcakes.

Chef Rick SchaeferThursday, November 13 • 6:00 PM – 8:30 PM • $65.00  

Jiffie Hart

How to Host a Food and Wine Event Like a Pro 

Looking to host a decidedly different dinner party? Invite your friends and have your own food and wine event. Wine educator, Jiffie Hart, will show us how to host (and cook) a fabulous evening of good food and affordable wine that elevates each course! With her down-to-earth approach, as well as her well deserved reputation as hosting some of the BEST dinner parties, she'll treat us to an evening full of fun, wine information, and a delicious dinner! Menu will be seasonal and each course paired with wine.

Jiffie HartFriday, November 14 • 6:00 PM – 8:30 PM • $75.00  

Chef Elizabeth Wiley

A Day in the Kitchen with Chef Wiley 

Hands-On Class
Spend the day in the Culinary Center with Chef Elizabeth Wiley, creator and owner of The Meadowlark and Wheat Penny Oven and Bar . The day will begin with the class developing a menu in the CC with Wiley and then shopping together at the market, gathering more inspiration along the way. There are no set menus and no recipes provided before, during, or after the experience. We suggest taking notes! The best part is that students help prepare dishes with Wiley's guidance, and then dine together on the creations. One or two wines or beers will also be selected, according to what the chef feels will best complement the food. Our Day in the Kitchen classes offer an intimate, unique, and highly educational experience gleaned from one-on-one interaction with the chef, plus a whole lot of fun!

Chef Elizabeth WileySunday, November 16 • 1:00 PM – 4:00 PM • $95.00  

Sherry Monaghan

Around the World in a Dish 

Chicken and Rice for dinner again? - not tonight! Join Sherry Monaghan for this class and she'll show you how to change it up with these international dishes that are easy and uncomplicated and will have your family running to the dinner table. French Onion Soup; Moroccan Beef Tangine; Pork Tinga; Spicy Chicken Pad Thai; and a French Canadian Meat pie, traditionally served at the holidays; Tourtiere. This menu will be paired with wine.

Sherry MonaghanMonday, November 17 • 6:00 PM – 8:30 PM • $75.00  

Matthew Somich

Chicken 101 

Chef Matt is back for another great chicken class with all new recipes. Matt will once again concentrate on basic cooking methods, knowledge, and techniques with delicious results. Join this class and learn how you can turn one of our favorite staples into something special. Paprika Chicken with Herbed Spaetzle; Oven Roasted Citrus Chicken with Baked Rice Pilaf and Pan Gravy; Vietnamese Chicken Bahn Mi Sandwich; and Sautéed Chicken Cutlets with Port Wine and Mushroom Pan Sauce. This menu will be paired with wine.

Matthew SomichTuesday, November 18 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

Christmas Candy 

Hands-On Class
Give a gift of homemade candy this holiday season. In this hands-on class, Mary Cooney will show you how to master the techniques of candy making so that you will be ready for giving the perfect hostess gift. Recipes include: Old Fashioned Peanut Brittle; Mini Snickers Almond Bars; Fudge; and Pine Nut Logs (chewy nougat covered in caramel and rolled in toasted pine nuts). Each student will bring home a sample box of candy. Light snacks will be served.

Mary CooneyWednesday, November 19 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters
George Punter

All About Beaujolais 

Join Chef Carrie and Wine Educator, George Punter for the release of Beaujolais in this food and wine celebration class! This highly underrated and very affordable wine is perfect for the upcoming holiday season. We'll learn all about the nuances of the different types of Beaujolais plus Chef Carrie will show us how to whip up a delicious menu that will pair beautifully. Charcuterie Plate with Sausages and French Cheeses; Bistro Salad with Bacon Batons; Pasta Provençal; Chicken Luberon and Raspberry Mascarpone Mousse.

Chef Carrie Walters and George PunterThursday, November 20 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

Festive Holiday Cookies 

Hands-On Class
Bring your favorite apron and get ready for an afternoon of holiday cookie baking. We know you will love Mary's all new holiday cookie recipes that are sure to add to the magic of the season! Chocolate Butter Pecan Sandwich Cookies with Brown Butter Pecan Filling; Italian Butterhorn Cookies with a Cinnamon and Walnut Filling; Lemon Rosemary Sliced Cookies; and Pistachio Cookies. Each student will bring home a sample box of cookies. Light snacks will be served.

Mary CooneySunday, November 23 • 1:00 PM – 3:30 PM • $75.00  

Sherry Monaghan

Family Night: Spanish  

Hands-On Class
Today's menu celebrates the vibrant and rich tradition of Spanish cuisine. Sherry Monaghan will teach you how to prepare these fun and tasty Spanish dishes that will add a new take on the family dinner! Catalan Tomato Bread; Red Onion and Orange Salad; Albondigas (Meatballs) en Salsa; Pinchiots (Pork Kebabs); Chorizo Grilled Cheese; and el postre; Catalan Crème. $75.00 for 2 people.

Sherry MonaghanSunday, November 30 • 5:00 PM – 7:30 PM • $75.00