JOIN OUR EMAIL LIST:

DLM CULINARY CENTER

View Cart
View Printable Version

Class Schedule: March 2017 Classes

DLM Culinary Center Staff
Seafood Supper Club 
Join us for a delicious 3-course dinner featuring DLM's freshest seafood. The Culinary Center Staff will prepare a seafood dinner using their favorite seafood recipes and incorporate them into a delicious sit down dinner. Dinner comes complete with the recipes for you to take and try at home. Reserve your spot for a different way to dine out! Wine and beer will be available for purchase separately. Tonight's menu: Sweet Potato Soup with Miso and Ginger; Teriyaki Salmon; Garlic Sautéed Carrots and Broccoli; Steamed Rice and Almond Cookies.
DLM Culinary Center Staff Friday, March 3 • 6:00 PM – 8:00 PM • $45.00
Zebbie Borland
Sláinte! 
Couples' Hands-On Class
Join Zebbie for a St. Patrick's day party at the Culinary Center. Students will work together to create these dishes that are steeped in Irish tradition. Irish Cheddar Cheese and Whiskey Fondue; Guinness Beef Stew; Irish Soda Bread; and Bailey's Irish Cream Cheesecake. Beer and wine will be paired with this class.
Zebbie BorlandSunday, March 5 • 1:00 PM – 4:00 PM • $135.00 per couple
Jiffie Hart
How Did THIS Wine Get in My Glass-Exploring Six Key Factors Impacting Wines 
Have you ever wondered why two wines, which seem to be the same, taste so different? Have you every wondered why you can like Chardonnay one day and not the next, or why one Pinot Noir tastes sweet and fruity and the other earthy and smoked? The variables in winemaking are almost endless! In this class, Jiffie Hart, Wine Educator, will arm you with a little education so you can begin to understand the impact that the six key factors of weather/climate, soil grape variety, viticulture (grape growing), vinification (winemaking) and maturation have on the wine you select. A tasting plate will be served at the beginning of class.
Jiffie HartThursday, March 9 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Seafood Supper Club 
Join us for a delicious 3-course dinner featuring DLM's freshest seafood. The Culinary Center Staff will prepare a seafood dinner using their favorite seafood recipes and incorporate them into a delicious sit down dinner. Dinner comes complete with the recipes for you to take and try at home. Reserve your spot for a different way to dine out! Wine and beer will be available for purchase separately. Tonight's Menu: New England Style Clam Chowder; Fish and Chips; and Lemon Chess Pie.
DLM Culinary Center Staff Friday, March 10 • 6:00 PM – 8:00 PM • $45.00
Mary Cooney
Family Night - Build Your Own Calzone 
Hands-On Class
Join Mary for this class and learn how to make a Naples-originated, oven-baked folded pizza - stuffed with Italian meats like salami or ham and your choice of cheeses, including mozzarella, ricotta, parmesan and pecorino. (Add an egg if you wish!) This menu will be rounded out with Asiago Fresco Broccoli Soup and Mini Banana Cream Pies. Join the fun! $75 for two people.
Mary CooneySunday, March 12 • 5:00 PM – 7:30 PM • $75.00
Mary Cooney
Mary's Cookie Table 
Hands-On Class
The Cookie Table is a large table at a wedding reception, arranged creatively and decoratively with many varieties of favorite homemade cookies. Many of you have heard of this popular wedding reception tradition that is said to have originated in Southwestern Pennsylvania (although Youngstown takes credit for the idea too). Some say the wedding cake takes a back seat to the large array of delicious homemade cookies! In this class Mary will teach you how to make four of her family favorites you may want to include on that special cookie table of your own! Chocolate Ricotta Iced Cookies; Chewy Almond Horn Cookies Dipped in Chocolate; Lemon Raspberry Cookies and Toffee Pecan Shortbread. Light snacks and Prosecco Cocktails will be served.
Mary CooneyMonday, March 13 • 6:00 PM – 8:30 PM • $75.00
John Chico
Sous Vide Cooking at Home 
Sous vide has been a popular cooking technique used in restaurants, hotels and cruise ships for years. Why? This cooking method provides tender, succulent dishes that are cooked to perfection every single time. Culinary Instructor John Chico will take you through the basics of how to cook sous vide style at home. We'll taste a menu created all by sous vide from appetizer to dessert including the juiciest turkey breast and the perfect pork chop! This menu will be paired with wine.
John ChicoTuesday, March 14 • 6:00 PM – 8:30 PM • $75.00
Chef Carrie Walters
Sauce Work 
Join Chef Carrie as she takes us through the 5 Mother Sauces and how to use them in your everyday cooking. In class we'll focus on how to reproduce them at home with successful results and discuss plenty of variations. The Culinary Staff will pair wines with this menu that uses a good example of each branch in classic sauce work. Shrimp Newburg in Puff Pastry; Oven Roasted Provençal Tomato Sauce; Pork Tenderloin with Lyonnaise Sauce; Broccoli with Orange Hollandaise; and Beef Tournedos with Roquefort Sauce.
Chef Carrie WaltersWednesday, March 15 • 6:00 PM – 8:30 PM • $75.00
Zebbie Borland
If You Give a Moose a Muffin 
Petite Chefs' Hands-On Class
This class theme is designed after the popular book series by Laura Numeroff. Zebbie teaches young chefs, in the most fun and creative way, with individual hands-on work in the kitchen. Students will participate in the preparation, cooking and baking of these Moosey goodies. Apple Muffins with Crumb Topping; Potato Omelet Muffins; and "Moose" Muffins.
Zebbie BorlandThursday, March 16 • 4:30 PM – 6:00 PM • $45.00
DLM Culinary Center Staff
Seafood Supper Club 
Join us for a delicious 3-course dinner featuring DLM's freshest seafood. The Culinary Center Staff will prepare a seafood dinner using their favorite seafood recipes and incorporate them into a delicious sit down dinner. Dinner comes complete with the recipes for you to take and try at home. Reserve your spot for a different way to dine out! Wine and beer will be available for purchase separately. Tonight's Menu: Crab Louie Salad; Fisherman's Cioppino; and Dark Chocolate Brownie Sundaes.
DLM Culinary Center Staff Friday, March 17 • 6:00 PM – 8:00 PM • $45.00
Chef Gerrie Bielefeld
Down Home Cooking with Chef Gerrie 
Hands-On Couples' Class
Chef Gerrie's passion and enthusiasm for all things epicurian is contagious! Bring a partner, roll up your sleeves and join Chef Gerrie in the kitchen for this menu of satisfying comfort food. Chicken and Angel Dumpling Soup; Backyard Greens, Apple, Parsnip Salad with Buttermilk Dressing; Kurobuta Confit Cassoulet; and Jasmine Rice Pudding with Lemon Caramel Sauce. This menu will be paired with wine.
Chef Gerrie BielefeldSunday, March 19 • 1:00 PM – 4:00 PM • $135.00 per couple
Karri Perry
Crazy for Chocolate! 
Hands-On Class
Chocolate anyone? In this class, you will learn to make not just one - but two decadent chocolate desserts! Join Karri Perry, award winning baker and author of the blog Blue Ribbon Kitchen as she shares her award winning recipes for both Chocolate Cream Pie and her 2016 Ohio State Fair, first- prize winning Chocolate Cake with Caramel Icing! In this class, students will learn Karri's award winning Pie Crust recipe, and learn how to blind bake a crust. Students will make a miniature chocolate cream pie to take home. Karri will demonstrate how to make the chocolate cake and caramel icing. Samples of both desserts will be served. A light appetizer plate will be served.
Karri PerryTuesday, March 21 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Seafood Supper Club 
Join us for a delicious 3-course dinner featuring DLM's freshest seafood. The Culinary Center Staff will prepare a seafood dinner using their favorite seafood recipes and incorporate them into a delicious sit down dinner. Dinner comes complete with the recipes for you to take and try at home. Reserve your spot for a different way to dine out! Wine and beer will be available for purchase separately. Tonight's Menu: Kale And Golden Raisin Salad; Braised Monkfish with Cherry Tomatoes and Basil; and Lemon Shortbread Cookies.
DLM Culinary Center Staff Friday, March 24 • 6:00 PM – 8:00 PM • $45.00
Sherry Monaghan
Down by the Bayou 
Couples' Hands-On Class
This class celebrates the distinctive flavors of Cajun and Creole cuisine. Grab your partner and join Sherry in the kitchen to create dishes that will zap your taste buds with these spectacularly flavorful (spicy - but not too spicy) dishes. Andouille and Kale Soup (a twist on Jambalaya); Shrimp Etouffée; Muffuletta; and Bread Pudding with Bourbon Cream Sauce. This menu will be enjoyed with beer and wine.
Sherry MonaghanSunday, March 26 • 1:00 PM – 4:00 PM • $135.00
John Chico
Mamma Mia 
We all have fond memories of our favorite childhood meals. In this class John pays homage to his mom by demonstrating a couple of meals from his childhood that have stood the test of time. With a little modernization of ingredients, these dishes still prove to be classics. Creamy Polenta with Tonko (Braised Beef); and Skillet Chicken. Side dishes and a simple dessert will be paired with these two entrees. This menu will be paired with wine.
John ChicoMonday, March 27 • 6:00 PM – 8:30 PM • $75.00
Mary Cooney
Homemade Pasta - Spring Inspired 
Hands-On Class
Pasta is the food we love to enjoy year-round. Top it with a sauce made from the freshest, locally grown spring vegetables and you have dining perfection. In this class you will join Mary in the kitchen to make fresh pasta with two types of sauces that say spring is here! Appetizer Platter; Pasta Primavera; and Pasta in Pesto Sauce with Baked Salmon Filet. This menu will be enjoyed with wine.
Mary CooneyWednesday, March 29 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Seafood Supper Club 
Join us for a delicious 3-course dinner featuring DLM's freshest seafood. The Culinary Center Staff will prepare a seafood dinner using their favorite seafood recipes and incorporate them into a delicious sit down dinner. Dinner comes complete with the recipes for you to take and try at home. Reserve your spot for a different way to dine out! Wine and beer will be available for purchase separately. Tonight's Menu: Grilled Shrimp Cocktail; Parker House Cod; Au Gratin Potatoes; and Old Fashioned Chocolate Pudding.
DLM Culinary Center Staff Friday, March 31 • 6:00 PM – 8:00 PM • $45.00