Class Schedule: March 2016 Classes


 Small Plates & Shareables

Chef Maria Walusis from Nibbles Restaurant in Miamisburg will be preparing several of the delicious and creative small plates and shareable dishes from the ever-changing restaurant menu. From her Hungarian family roots, to her successful catering business, and now her first restaurant, Chef Maria has been exploring cooking and food cultures for over thirty years. You will taste unique combinations and flavors as well as experience a bit of the playful spirit that influences the menu at Nibbles.
Chef Maria WalusisTuesday, March 1 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters
 George Punter

 Beyond the Usual Suspects; Unique Red Wine Varietals

Join Wine Educator George Punter and Chef Carrie as they show you that there is so much more than the common wine varietals like Cabernet, Chardonnay, Pinot Noir and Sauvingon Blanc. Be adventurous and explore the worlds of wine with varietals you many not be familiar with but will soon become some of your new favorites. In these two classes you will broaden your range and palate with new choices for wine. The Mediterranean is the greatest source of new grape varietals that make delicious wine with soft tannins and rich fruit. Naturally Chef Carrie will pair the wine tastings with a progressive 5 course menu. Red wine Varietals.
Chef Carrie Walters and George PunterWednesday, March 2 • 6:00 PM – 8:30 PM • $75.00  

Zebbie Borland

 Family Night; Slow Cooker Specialties

Hands-On Class
These days working parents and overloaded kids make dinnertime almost impossible! Come together as a family and learn how, with a little prep work dinner can be done when everyone is ready! Culinary Instructor Zebbie Borland will share her three favorite family friendly slow cooker recipes that everyone can do! 2 people for $75
Zebbie BorlandSunday, March 6 • 5:00 PM – 7:30 PM • $75.00  

Chef Gerrie Bielefeld

 Home on the Range with Chef Gerrie

Join us for an evening with Chef Geraldine Bielefeld a seasoned culinary instructor and a former Chef instructor at the Cincinnati Art Institute. Chef Gerrie is a whole lot of fun and she'll show us how to make some down home favorites - Ohio style. Although she lives on her farm in Waynesville, Ohio, she is a 4th generation Houstonian and loves cooking and entertaining. Her renovated farmhouse kitchen was featured in House Trends Magazine. Gerrie's upscaled, downhome comfort food menu includes: Chicken and Angel Dumpling Soup; Backyard Greens, Apples, Parsnips Salad with Buttermilk Dressing; Kurobuta Confit Cassoulet (comforting, delectable and simplified); and Jasmine Rice Pudding with Lemon Caramel Sauce.
Chef Gerrie BielefeldThursday, March 10 • 6:00 PM – 8:30 PM • $75.00  

John Chico

 Shrimp Around the World

Every culture around the world loves shrimp and the ways to use it in recipes is limitless. In this class, Culinary Instructor John Chico will demonstrate several ways of using this shellfish by highlighting different flavors and cooking techniques used in various cultures. These recipes are sure to become new favorites with family and friends. Shrimp Bisque (France); Stir Fried Sweet & Sour Garlic Shrimp over Basmati Rice (Australia); Fra Diavolo Shrimp with Pasta (Italy); Shrimp Po' Boys with Remoulade Sauce (New Orleans;and Shrimp Biryani (India). These recipes will be paired with wine and beer.
John ChicoFriday, March 11 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

 Italian Easter Dinner

Hands-On Couples Class
This menu is a classic for spring. Since Easter is a couple of weeks away, now is the time to begin planning the meal for that special day. Join Mary for this couples' class and she'll teach you how to make an Italian style dinner that will be enjoyed by all. Fratonelli (Easter Cheese Puffs); Leg of Lamb with Fresh Herbs; Roasted Potatoes and Carrots with Fresh Herbs and Garlic; Roasted Fennel; Fresh Spinach Salad with Citrus Vinaigrette and Iced Ricotta Cookies. This menu will be paired with wine.
Mary CooneySunday, March 13 • 1:00 PM – 4:00 PM • $135.00 per couple  

Chef Carrie Walters

 Sushi Workshop

Hands-On Class
Be your own sushi master! In this fun workshop, you will learn how easy it is to make sushi in your own kitchen. Chef Carrie will show you how to master making sushi rice and how to use a bamboo rolling mat. We'll learn how to make Ebi; Inside Out Rolls; Maki Rolls and Spicy Tuna Hand Rolls. Plus, we'll make a special Dessert Sushi! This menu will be paired with wine.
Chef Carrie WaltersMonday, March 14 • 6:00 PM – 8:30 PM • $75.00  

Julia Hoy

 Tuesdays with Julia; Eggs 101

Demonstration Class with Some Participation
Looking to build up your cooking skills? Join DLM's culinary instructor Julia for a fresh take on learning how to cook. These 2-hour classes will have some participation and will focus on classic cooking methods to help you become more successful in your home kitchen. Learn about eggs and how to make the perfect egg dishes whether you're preparing them for breakfast or dessert. We will examine eggs soft to hard boiled, poached, fried, scrambled and blended. Eggs Benedict; French Style Herbed Omelet; and Lemon Custard.
Julia HoyTuesday, March 15 • 6:00 PM – 8:00 PM • $50.00  

Chef  Dave Rawson

 Drams and Dinner; Pairing Food with Scotch and Whiskey

Meadowlark's Chef Dave Rawson and Mixologist Extraordinaire Dustin Wade are back with a unique pairing class. From Bourbon and Rye to Scotch and Whiskey, we will learn how their subtle flavors like smoke, vanilla, oak and spice can be a welcome addition to the dinner table. Dustin has selected the flights and will teach us about the world of whiskey. Chef Dave will show us how to whip up some of his delicious dishes that pair beautifully with each sip.
Chef Dave Rawson and Dustin WadeWednesday, March 16 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters

 Lunch & Learn with Chef Carrie; Spring

This is not your typical brown bag lunch! In this hour-long class with Chef Carrie you'll learn to make a delicious meal quickly and expertly and enjoy a fabulous lunch. Baked Clams Casino; Spaghetti with Artichokes and Cannoli Pound Cake.
Chef Carrie WaltersFriday, March 18 • 11:00 AM – 12:00 PM • $25.00  

DLM Culinary Center Staff

 Clams, Mussels and Oysters

Join our guest shellfish purveyor and the Culinary Staff in this unique class featuring clams, mussels and oysters. We'll explore the different nuances and quality characteristics that each of these bivalves have to offer. You will learn all the basics from how they're cultivated and harvested, how to buy them, and the best way to cook them! We'll pair these delectable dishes with our favorite white wines and ales. Menu includes Oysters on the Half Shell; Oysters Rockefeller; Dean Martin's Linguine in Clam Sauce; Baked Clams; and two types of steamed mussels.
DLM Culinary Center Staff Friday, March 18 • 6:00 PM – 8:30 PM • $75.00  

Julia Hoy

 Tuesdays with Julia; Quick Breads

Demonstration Class with Some Participation
Looking to build up your cooking skills? Join DLM's culinary instructor Julia Hoy for a fresh take on learning how to cook. These 2-hour classes will have some participation and will focus on classic cooking methods to help you be more successful in your home kitchen. This category of baked items doesn't require hours of rising time like yeast breads. They come together quickly. Learn the technique of leavening with baking soda and baking powder. Oatmeal Maple Scones; Chunky Brown Butter Banana Bread; and Clasic Buttermilk Pancakes.
Julia HoyTuesday, March 22 • 6:00 PM – 8:00 PM • $50.00  

Chef Carrie Walters

 Southern Comfort

Craving good down home comfort food? Join Chef Carrie as she takes us down south for some of her favorite southern dishes. We will also brew up some classic sweet tea along with pairing the menu with wine and beer. Pimento Cheese and Pickle Board; Baked Grits with Country Ham and Mushrooms; Chicken Fried Steak with "Nashville" Country Gravy; Collard Greens & Butter Beans and Magnolia's Banana Pudding.
Chef Carrie WaltersWednesday, March 23 • 6:00 PM – 8:30 PM • $75.00