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Class Schedule: February 2017 Classes

John Chico
Game Day Favorites: Homemade Pretzels & Chili 
Hands-On Class
Grab a friend, your partner, or a kid and learn to make homemade soft pretzels! John will make sure you're ready for your superbowl party with a menu perfect for kids of all ages. John's not only famous for his homemade soft pretzels but his chili is very popular too! Students will make their own soft pretzels and enjoy a warm bowl of chili. Homemade Buttery Soft Pretzels; Beef and Pork Chili; and Peanut Butter Brownies.
John ChicoThursday, February 2 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
UD Continuing Education Class 
UD Continuing Education Class
DLM Culinary Center Staff Friday, February 3 • 10:00 AM – 11:30 AM • $0.00
Art Chatfield
Dutch Oven Artisan Style Bread 
Join us as Art Chatfield shows you how to make this fabulously crusty and chewy artisan-style bread. This easy-to-put-together bread dough gets its complex flavors and chewy interior from a long, slow fermentation. You will learn the hands-on techniques for mixing, shaping and baking this wonderful bread that will become your go-to bread for serving with soup or showing off at parties. Soup and wine will be served at this class.
Art ChatfieldTuesday, February 7 • 6:00 PM – 8:30 PM • $50.00
Zebbie Borland
Be My Valentine 
Petite Chefs Hands-On Class
Join this class with Zebbie and make your Valentine's Day extra sweet! These recipes, filled with Valentine's Day fun will add to the excitement of one of the most cherished days of the year. Students will create delicious breakfast dishes that they will duplicate with love at home! Individual Quiches; Heart-Shaped Homemade Cinnamon Rolls; Fresh Fruit Salad with Honey-Lime Dressing; and Strawberry Smoothies.
Zebbie BorlandWednesday, February 8 • 4:30 PM – 6:00 PM • $45.00
Chef Carrie Walters
George Punter
Veuve Clicquot Champange Dinner 
Join Chef Carrie and George at the Culinary Center for an extraordinary evening with the wines of Veuve Cliquot. What could make for a better evening in February than a multi course dinner prepared by our talented Chef Carrie and her team enhanced by the famous Champagne house that has been delighting fans of "bubbles" since 1772? Fresh Spring Rolls with Shrimp and Sweet Chile; Roasted Carrot, Toasted Cumin and Orange Salad; Potato Wrapped Fish with Sautéed Spinach; Mushroom Slider with Duck Fat Potatoes and Sticky Gingerbread with Lemon Sauce.
Chef Carrie Walters and George PunterThursday, February 9 • 6:00 PM – 8:30 PM • $100.00
DLM Culinary Center Staff
UD Continuing Education Class 
UD Continuing Education Class
DLM Culinary Center Staff Friday, February 10 • 10:00 AM – 11:30 AM • $0.00
Mary Cooney
Surf & Turf  
Couples' Hands-On Class
The traditional pairing of beef and seafood is the ultimate main course in Mary's menu for this class. You'll want to roll up your sleeves and join in the preparation and sharing of this delicious meal. Seared Scallops on Spinach Salad with Warm Bacon Dressing; Beef Tenderloin with Steak Diane Sauce; Roasted Brussels Sprouts; Garlic Roasted Herb Potatoes; and Chocolate Almond Raspberry Tart. This menu will be paired with wine.
Mary CooneySunday, February 12 • 1:00 PM – 4:00 PM • $135.00 per couple
Chef Carrie Walters
Teresa Kearney
Girls' Night Out: Galentine's Day 
It's official - grab your girlfriend and celebrate the other half of Valentine's Day! Leave the husband, boyfriend or "talking" partner at home and celebrate with a fabulous menu and beautifully paired wines! Chef Carrie and wine educator Teresa will make this evening a night you won't forget! Brussels Sprouts with Bacon Jam; Roasted Carrot Salad with Cumin and Crème Fraîche; Strip Loin Roast with Fennel Gratin and Pan Seared Wild Mushrooms; and Frozen Mocha Mousse.
Chef Carrie Walters and Teresa KearneyMonday, February 13 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Valentine's Dinner 
Celebrate Valentine's day with a delicious food and wine pairing event at the Culinary Center. The evening will include a fabulous 4-course menu prepared by our talented chefs from the DLM Meat Department, along with the Culinary Center Staff. This evening is sure to be one you'll remember! The 4-Course Menu will include: Surf: Butter Poached Lobster, Cauliflower Crushed Red Pepper Panna Cotta; Fried Beet Chips, Avocado Fondant; Turf: Beef Wellington, Parsnip Cardamon Puree, Butternut Squash, Haricot Vert, Truffle Demi; Earth: Charred Pear, Arugula, Bleu Cheese Crumble, Cashew, Cranberry and Pomegranate, Truffle Honey Vinaigrette; and a bit of Heaven: Chocolate Avocado Mousse, Brownie Bark, Champagne Macerated Raspberries, Fried Sugar Mint. Reservations must be pre-paid and made by Thursday, February 7. Seating is limited. $90.00 per person.
DLM Culinary Center Staff Tuesday, February 14 • 6:00 PM – 8:00 PM • $90.00
DLM Culinary Center Staff
Private Event 
DLM Culinary Center Private Event.
DLM Culinary Center Staff Wednesday, February 15 • 6:00 PM – 8:30 PM • $0.00
Chef Carrie Walters
Thai One On 
Join us for this class and learn how to make a delicious Thai dinner that you can recreate at home! Chef Carrie will show us how to cook some of her favorite popular menu items. Chicken Satay with Peanut Sauce; Tom Yum Gai (Hot and Spicy Shrimp Soup); Thai Beef Salad; Pad Thai and Mango with Sticky Rice. This menu will be paired with beer and wine.
Chef Carrie WaltersThursday, February 16 • 6:00 PM – 8:30 PM • $75.00
Karri Perry
Creative Cakes and Cupcakes 
Hands-On Class
Join Karri Perry, award-winning baker and author of the blog, Blue Ribbon Kitchen, as she teaches basic techniques using buttercream icing. Karri will share her best tips for preparing the cake; leveling, filling, and icing a cake smoothly. Students will also learn to recognize the proper icing consistency for piping and decorating; which tips to use for making flowers, leaves, bows, and adding texture and fun details, such as decorative writing. Students will decorate floral, and cactus themed cupcakes and decorate a special occasion cake with a personalized message to take home. Although this is a beginner's class, it is fast paced and full of information needed to decorate cakes at home. Light snacks will be served.
Karri PerryFriday, February 17 • 6:00 PM – 8:30 PM • $75.00
Sherry Monaghan
Family Night - Meat and Potatoes 
Hands-On Class
Sherry knows how to fill that comfort food craving with this winter-warming menu. Everyone will take part in preparing the ingredients and cooking up this satisfying family meal. Carrot Apple Salad; Sharp Cheddar Biscuits; Shepard's Pie; and Mint Chocolate Chip Cake. $75 for two people.
Sherry MonaghanSunday, February 19 • 5:00 PM – 7:30 PM • $75.00
Julia Hoy
Poultry 101 
Hands-On Class
Chicken and turkey are protein staples with endless recipe possibilities. In this class Julia will show you various cooking methods and techniques for poultry favorites. Whole Roasted Turkey Breast; Homemade Chicken Stock; Vietnamese Lemongrass Chicken Stir Fry; Coq au Vin. This menu will be paired with wine.
Julia HoyTuesday, February 21 • 6:00 PM – 8:30 PM • $75.00
Julia Hoy
Teresa Kearney
Eastern European Wine & Food 
Join Julia and Teresa for an exciting food and wine pairing evening. Countries such as Hungary, Bulgaria, Romania, and Georgia have ideal climates for growing wine grapes and Teresa will pair her favorites with Julia's delicious menu. Kiopoolu (Roasted Eggplant Spread) with Crostini; Cheese Pirogues with Sautéed Onions and Sour Cream; Hearty Borscht Beet Soup; Chicken Paprikash with Egg Noodles; and Dobos Torte (a Multilayer chocolate Cream and Sponge Cake Torte).
Julia Hoy and Teresa KearneyThursday, February 23 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Hot Dish! 
Join the Culinary Center Staff for a Hot Dish Party! Culinary Assistants will prepare their all-time favorite Hot Dishes (aka casseroles). Guaranteed to be a crowd pleaser, these dynamite 9X13 "dishes" become a family tradition pretty quickly. They tend to feed a crowd, freeze well and are downright comforting! Hot Dishes will be served with side dish and a simple dessert. This menu will be paired with wine.
DLM Culinary Center Staff Friday, February 24 • 6:00 PM – 8:00 PM • $50.00
Mary Cooney
In Nonna's Kitchen 
Couples' Hands-On Class
Just the thought of a meal made by a Nonna (Grandma) is simply heart-warming. Join Mary, a nonna of 3 beautiful grandchildren, for an afternoon of cooking and baking. This Italian menu is sure to become a tradition in your home! Antipasti Platter complete with Italian Meats, Cheeses, Olives and Bread; Pasta in Tomato Sauce with Meatballs and Braciole; Broccoli and Cauliflower with Garlic and Olive Oil; Italian Salad and Tiramisu. This menu will be paired with wine.
Mary CooneySunday, February 26 • 1:00 PM – 4:00 PM • $135.00 per couple
DLM Culinary Center Staff
Smoked Meats & Beer 
An eventful cooking class at Crooked Handle Brewery, Springboro.
Professional Pit Masters, Tony Bunce, and John Gambill, Jr., from Lebanon's Historic BBQ believe in good ol' All-American BBQ done right! DLM is fortunate to host this Kansas City Barbeque Society award winning team. Join us for their Dayton debut at Crooked Handle Brewery. Sign up here for this evening of smoked meats, BBQ and meat smoking tips plus local beer!
DLM Culinary Center Staff Monday, February 27 • 6:00 PM – 8:30 PM • $75.00
Bryn Mooth
Hearty Soups & Flatbreads 
Bryn Mooth, editor for Edible Ohio Valley Magazine and the author of The Findlay Market Cookbook, is back at the Culinary Center to share more great recipes and cooking tips. Join us for this delicious menu with a special nod to Mardi Gras with her "New Orleans-style" coffee Brownie! Chicken Tortellini Soup; Roasted Red Pepper Focaccia; Beer-Bacon Chili; Grilled Red Onion Fontina Flatbread; (Focaccia Croutons and Parmesan Toasts for Garnishes); and "New Orleans-Style" Coffee Brownies. This menu will be paired with wine and beer.
Bryn MoothTuesday, February 28 • 6:00 PM – 8:30 PM • $75.00