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Class Schedule: April 2017 Classes

Mary Cooney
Easter Dinner for Entertaining 
Couples' Hands-On Class
This is an impressive menu that can be designed to feed a small or large group of family and friends. Mary will show you how this traditional meal can be done mostly ahead of time for a relaxing buffet brunch or sit-down dinner. Bourbon Glazed Ham; Au Gratin Potatoes; Roasted Maple and Brown Butter Carrots; Mary's Green Beans; 7-Layer Salad and Lemon Cream Pie. This menu will be enjoyed with wine.
Mary CooneySunday, April 2 • 1:00 PM – 4:00 PM • $135.00
Sandy Bergsten
Spring Soirée! 
Spring is the perfect time to entertain. Join Sandy Bergsten, a former professional chef, caterer, writer, photographer, and blogger, for this fun class. On her blog, andshecooks2.com, she shares what she's learned over the past three decades of entertaining. She passes on the tricks of the trade to help even the most harried pull off the perfect party. She'll will show you how you can prepare a dinner party for eight that will keep you out of the kitchen and back in the midst of your guests. The key is preparing and prepping ahead of time. Fire up your grill and serve up a spring-fresh dinner that is sure to impress! Cheese Course; Spring Greens and Vegetable Salad; Watercress Soup; Grilled Salmon; Asparagus with Lemon Butter; Israeli Cous Cous with Mushrooms and Jarlsburg; and Berries with Lemoncello.
Sandy BergstenTuesday, April 4 • 6:00 PM – 8:30 PM • $75.00
Mary Horn
Choosing the Wine Glass- Does it Really Matter? 
In this class we'll explore a variety of stemware and the difference it brings in both tasting and the overall drinking experience. Our wine experts will be here to answer all of your questions. We'll be tasting some fun different varietals whose distinctive attributes will benefit from sipping from the correct vessel. Small tasting plates will be served thoughout the class to complement each wine.
Mary HornThursday, April 6 • 6:00 PM – 8:30 PM • $75.00
Art Chatfield
60-Minute Homemade Dinner Rolls 
Hands-On Class
Would you like to learn how to make great looking and fabulous tasting dinner rolls in a about 60 minutes? Join Art Chatfield for this class and you'll learn the secrets to making light and airy dinner rolls. This is a very dependable recipe that you can serve warm or make ahead and freeze for special occasions. At this hands-on class you will learn several ways to shape these rolls and you'll take a few home too!
Art ChatfieldTuesday, April 11 • 6:00 PM – 8:30 PM • $45.00
Chef Liz Valenti
Chef Liz Valenti's Italian Easter 
Join Chef Liz from Wheatpenny Oven & Bar for an Italian Easter Dinner that is simply delicious. Inspired by Lidia Bastianich, these recipes reflect Liz's heritage and celebrate the arrival of springtime with fresh, seasonal ingredients. Since these recipes can be prepared almost entirely in advance, it leaves you with plenty of time to enjoy the holiday with your family. Scallion and Asparagus Salad; Roasted Lamb Shoulder (Agnelo de Latte Arrosto); Braised Artichokes with Pecornio(Carciofi al Tegame); Fried Chickpea Polenta (Panelle); Easter Bread; and a Lamb Cake! This menu will be paired with wine.
Chef Liz ValentiThursday, April 13 • 6:00 PM – 8:30 PM • $90.00
Mary Horn
Tour of France in 8 Glasses 
Travel to France for a "tasteful" evening at the Culinary Center. Join Heidleberg's wine educator Mary Horn, a Level III Advanced Sommelier and the Vice President of Fine Wine Sales and Education, as she leads us in a class that will feature France's regional and distinctive varietals. The Culinary Staff will serve small plates that will compliment this educational wine tasting.
Mary HornThursday, April 20 • 6:00 PM – 8:30 PM • $75.00
Sherry Monaghan
Lemon Love 
Couples' Hands-On Class
The versatile lemon is the star ingredient in these bright, bold and fresh dishes of the spring season. Savory or sweet - lemon, pure and simply adds flavor and freshness like nothing else. Join Sherry in the kitchen to create this menu that will make you pucker-up! Asparagus Salad with Lemon Vinaigrette; Parsnip Potato Soup; Baked Lemon Chicken; Spring Vegetable Shells and Cheese; and Lemon Ginger Cheesecake. This menu will be paired with wine.
Sherry MonaghanSunday, April 23 • 1:00 PM – 4:00 PM • $135.00 per couple
DLM Culinary Center Staff
Cook the Book: Spring is Here! 
It's time to lighten up! Spring is here and it's time to celebrate the fresh vegetables and foods that cause us love this season. Join us as we share our well-loved recipes from our favorite book authors. We'll have a progressive menu starting with an appetizer and ending on a sweet note. This menu will be prepared with wine and/or beer.
DLM Culinary Center Staff Monday, April 24 • 6:00 PM – 8:30 PM • $50.00
Zebbie Borland
It's Picnic Time! 
Junior Chefs' Hands-On Class
Planning to eat a meal outdoors is great fun. In this class Zebbie will show students how to make picnic perfect recipes that can be easily packed-up for taking to your favorite park or your backyard! Zesty Tortellini Salad; Italian Deli Roll and Strawberry Shortcake in Jar.
Zebbie BorlandWednesday, April 26 • 4:30 PM – 6:00 PM • $45.00
John Chico
Fried Chicken and Fixins 
Salty, crispy, juicy, delicious! Fried chicken done well is a dish that's hard to resist. Join John for this class and learn the process of how to make delicious fried chicken. We'll be serving fixin's that pair perfectly with this crispy treat, including, Pimento Cheese Mac & Cheese; Bacon Braised Green Beans; and Buttermilk & Sour Cream Cornbread.
John ChicoFriday, April 28 • 6:00 PM – 8:30 PM • $75.00