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Class Schedule: December 2017 Classes

Chef Carrie Walters
George Punter
Burgundy Food and Wine  
The Burgundy region of France has a wide variety of ingredients available and some of the best wine produced in the country. Join Chef Carrie and wine educator George Punter for a special evening highlighting this specific and unique area in France. Classic dishes will be on the menu tonight including Escargot; Coq Au Vin; and naturally, Boeuf Bourguignon. George will pair these dishes with some of the region's best wines.
Chef Carrie Walters and George PunterFriday, December 1 • 6:00 PM – 8:30 PM • $75.00
Mary Cooney
From Scratch Cinnamon Rolls and Danish Dough 
Hands-On Class
Fill your house with the incredible smells of the holiday season - warm cinnamon and yeasty dough. There's nothing like homemade baked goods to elevate your holiday breakfasts and brunches. Mary will teach you step-by-step how to make mouthwatering Cinnamon Rolls with Cream Cheese Frosting and a buttery Danish Dough. Students will take rolls home for baking. Light snacks will be served.
Mary CooneySunday, December 3 • 1:00 PM – 4:00 PM • $75.00
Sherry Monaghan
Teen Class: Beef 101 
Hands-On Teen Class (Ages 12 and Up)
These recipes will become regulars for quick but satisfying meals. Sherry will teach students different cooking methods for several cuts of beef and then they will prepare three delicious dishes. Swedish Meatballs; Beef Broccoli Stir-Fry; and Shredded Mexican Beef Tacos.
Sherry MonaghanWednesday, December 6 • 6:00 PM – 8:00 PM • $50.00
Chef Carrie Walters
Teresa Kearney
Girls' Night Out; Holiday Appetizers 
Grab a friend and join the party! Add a few new appetizer ideas to your repertoire this holiday season. Chef Carrie will share some of her favorite appetizers and party food ideas for the season while wine educator Teresa will pour some of the season's best wine buys.
Chef Carrie Walters and Teresa KearneyFriday, December 8 • 6:00 PM – 8:30 PM • $75.00
Sherry Monaghan
Family Night - Texas Chili Con Carne 
Hands-On Class
No Beans here - just a lot of beef! This is authentic Texas Chili Con Carne. It's rib-stickin,' cold weather food! Sherry will teach you how to adapt this recipe to your liking (heat-wise). We'll make Ultimate Cheesy Grits to go along with the chili and a "Texas-size," chocolatey-good, Texas Sheet Cake. $75.00 for two people.
Sherry MonaghanSunday, December 10 • 5:30 PM – 7:00 PM • $75.00
DLM Culinary Center Staff
Culinary Center Christmas Sale 
Culinary Center Christmas Sale
DLM Culinary Center Staff Wednesday, December 13 • 4:00 PM – 7:00 PM • $0.00
Chef Gerrie Bielefeld
The Fabulous Five 
When Chef Gerrie Bielefeld thinks about the culinary, magical methods of expressions of art, she goes back to what she calls The Fabulous Five - the five basic cooking methods: Poaching, Braising; Sautéing and Frying. Each of these techniques results in a finished product with their own flavor profile, texture, and appearance. The secret to the fabulous five is the magic that these cooking methods produce. They are universal, globally speaking. They are used within every culture and cuisine. If you understand these methods to the whole cooking puzzle, you can cook just about anything. Chef Gerrie will take each of these cooking methods and break them down so that you will achieve success in your kitchen. Chef Gerrie's menu will be paired with wine.
Chef Gerrie BielefeldThursday, December 14 • 6:00 PM – 8:30 PM • $75.00
Bryn Mooth
Cooking Around Italy 
Take a culinary tour of Italy and sample dishes from different regions. Instructor Bryn Mooth spent time in Bologna recently and came back inspired with all kinds of delicious recipes she can't wait to share. Taralli - These peppery little crackers from the Puglia region are perhaps the world's best cocktail snack; Aperol Spritz - The go-to Italian cocktail, light and refreshing and easy to make at home; Insalata Tricolore - Crisp and tangy, in the colors of the Italian Flag; Gemelli with Pesto, Beans and Potatoes - This unexpected combination of pasta and vegetables is a staple dish of Liguria, home to Pesto Genovese; Tagliatelle with Bolognese Ragú - Different regions make this different ragú sauce; this is the official registered recipe from Bologna; and Chocolate Torte Caprese - a flourless chocolate cake that originates on the island of Capri. Bryn's menu will be paired with wine.
Bryn MoothMonday, December 18 • 6:00 PM – 8:30 PM • $75.00