JOIN OUR EMAIL LIST:

DLM CULINARY CENTER

Class Schedule: February 2016 Classes

Mary Cooney

 Family Night: Spaghetti & Meatballs

Hands-On Class
Join Mary Cooney and learn how to make her famous meatballs! Mary will show you how to make a simple tomato sauce - no jarred sauce here! This traditional meal is perfect as is, but we'll show you how to get two meals out of these recipes by making meatball subs. Italian Salad; Simple Tomato Sauce; Meatball Subs; Broccolini and a traditional Italian dessert; Cannoli. $75 for 2 people
Mary CooneySunday, February 21 • 5:00 PM – 7:30 PM • $75.00  

Katherine Dean

 Cake Decorating 101

Hands-On Class
Find inspiration and develop a creative eye for cake design with our LOVE Cakes manager Katherine Dean. Students will decorate cakes and cupcakes using buttercream icing. The class will teach basic techniques from preparing the cake; leveling, filling, and icing a cake smoothly. Students will also learn to recognize the proper icing consistency for piping and decoration as well as which tips to use for the best flowers, leaves, bows, balloons and basket weaves, as well as decorative writing. Students will decorate their own special occasion cakes with a personalized message to take home. Although this class is a beginner's class, it is fast paced and full of information needed to decorate cakes at home. Light snacks will be served.
Katherine DeanMonday, February 22 • 6:00 PM – 8:30 PM • $75.00  

Kate Kennard

 What's on Kate's Plate?

Trying to make healthy diet changes can be overwhelming! There's so much information available on this topic, trying to decipher it all can be daunting. That's why we're so excited to offer this class with Kate Kennard of Kate's Plate. Kate's philosophy for using clean, unprocessed, whole, real food is one we celebrate at DLM and she'll give us tips and tricks to help steer us in making healthier choices. These recipes may be healthful, but they're also delicious. Butternut Squash and Kale Salad with Cashew Garlic Dressing (DF, GF, VEG); Spinach Artichoke Stuffed Portobellos with Roasted Tomatoes (DF, GF, VEG); and Skinny Parmesan Pork Chops and Balsamic Green Beans (GF).
Kate KennardTuesday, February 23 • 6:00 PM – 8:30 PM • $75.00  

Ghyslain Maurais

 The Fundamentals of Chocolate

Spend an evening with Ghyslain Maurias, Pastry Chef and good friend of DLM. Chef Ghyslain will help demystify the world of chocolate including how he paints his beautiful candy; making the shell, how to fill with the candies with ganache; the sealing process and presentation of the chocolates. He'll talk about what makes a good candy compared to an ordinary one. He'll discuss percentages in chocolate, where they come from, brands, processes; the role of cocoa butter in chocolate; and source of bean for producer.
Ghyslain MauraisWednesday, February 24 • 6:00 PM – 8:30 PM • $75.00  

Chef Jenn DiSanto

 Mediterranean Dinner Cruise with Chef Jenn DiSanto

All aboard for a fantastic night filled with all of Fresco's Chef/Owner Jenn DiSanto's signature Mediterranean small plates wand delicious wines! Chef Jenn will highlight different sun soaked cuisines and we'll pair them with wine for the same countries. Don't miss this one!
Chef Jenn DiSantoThursday, February 25 • 6:00 PM – 8:30 PM • $75.00  

Zebbie Borland

 Family Night; Beef Stroganoff

Hands-On Class
This dish is a classic! Join Zebbie and she'll show you how to use basic ingredients to create a most satisfying and delicious version of Beef Stroganoff. Beef Stroganoff with Buttered Noodles; Herb Roasted Carrots; and Homemade Butterscotch Pudding. 2 people for $75
Zebbie BorlandSunday, February 28 • 5:00 PM – 7:30 PM • $75.00  

Matthew Somich

 Sausage Making Workshop

Hands-On Class
Are you interested in making your own sausage? Roll up your sleeves and join Culinary Instructor Chef Matt Somich as he shows you the ropes. Students will learn how to select meats along with herbs and spices to make delicious handmade sausages. Chef Matt will go over equipment and techniques, including grinding, mixing, stuffing, and tying of links. We'll then make Classic Breakfast Sausage, Red Wine & Garlic Sausage, and Beef Short-Rib Frankfurters!
Matthew SomichMonday, February 29 • 6:00 PM – 8:30 PM • $75.00