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DLM CULINARY CENTER

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Class Schedule: April 2014 Classes

Jack Zindorf

Grilled Cheese Central 

Hands-On Class!
If you love grilled cheese, this is the class for you! Grab a friend or family member and let's start toasting up some unbelievable grilled cheese sandwiches. Jack will start us off with his favorite Tomato Basil Soup. We’ll then move on to a smorgasbord of our favorite melting cheeses from around the world. With all of our different fresh Artisan Breads, unique pantry items, and the best Deli in southwest Ohio, we will sample the most creative sandwiches! $75.00 for 2 people.

Jack ZindorfSunday, April 12 • 5:00 PM – 7:30 PM • $75.00   Registration begins January 14 at 10:00 a.m. in person and via internet & phone

Zebbie Borland

Spring has Sprung! 

Hands-On Petite Chefs Class
Bunnies and flowers and all things spring - it has finally sprung! Join Zebbie for this class and celebrate spring by learning to make this fresh and fun menu. Egg Nest Omelets; Carrot-Shaped Cheese Appetizer; and Colorful Spring Flower Cookies.

Zebbie BorlandTuesday, April 14 • 4:30 PM – 6:00 PM • $45.00   Registration begins January 14 at 10:00 a.m. in person and via internet & phone

Jacqui Kung

Vietnamese Cuisine 

Hands-On Class
Fragrant, herbal and bright, Vietnamese cuisine is so much fun to eat but can be a little daunting starting out! Join culinary instructor, Jacqui Kung as she shows you "hands-on" techniques of how to roll Fresh Spring Rolls with Traditional and Vegetarian Ingredients; Shrimp Wraps with Ginger; and a Traditional Pork Chop with Lemongrass. Menu will be paired with wine and beer.

Jacqui KungWednesday, April 15 • 6:00 PM – 8:30 PM • $75.00   Registration begins January 14 at 10:00 a.m. in person and via internet & phone

Karen Gibson

Everything in a Bowl 

Karen Gibson is the gardening columnist for Edible Ohio Valley magazine, and creates recipes for her food blog, SoupAddict.com. Bring all of your gardening questions to this class (Karen has a four-season herb and vegetable garden) and enjoy this fresh spring menu. Thai Coconut Chicken Soup; Spring Superfoods Salad with Homemade Vinaigrette; Fish Taco Bowl with a Wickedly Good White Sauce; Spicy Shrimp Ramen Noodle Bowl with Homemade Peanut Sauce; and Upside-down Strawberry Shortcake. This menu will be paired with wine.

Karen GibsonThursday, April 16 • 6:00 PM – 8:30 PM • $75.00   Registration begins January 14 at 10:00 a.m. in person and via internet & phone

Jiffie Hart

Passport to France 

Join Jiffie Hart and our Culinary Center team for a "tour" of France. You'll taste and learn about the wines of the Loire, Burgundy, Provence, and Languedoc-Roussillon. Each wine will be paired with a traditional dish from that region. You're guaranteed to go home with some great "stamps" in your wine knowledge passport and some fun new recipes to try at home.

Jiffie HartFriday, April 17 • 6:00 PM – 8:30 PM • $75.00   Registration begins January 14 at 10:00 a.m. in person and via internet & phone

Ed Hill

Hill Family Farm Supper 

Please join us and the Hill Family for a farm style supper! Ed Hill and family live and farm in Xenia while raising free-roaming chickens that are fed a diet free of antibiotics and animal by-products. Their chickens are sold at Dayton's best restaurants and sold right here at DLM. Ed (a true renaissance man) and his fun loving family will share farm stories and some of their favorite recipes. We'll rustle up all the fixins' of a true Ohio farm supper, full of all of the delicious local ingredients we can get our hands on. Get to know the Hill Family and try some fo the best Cast Iron Fried Chicken you'll ever have!

Ed Hill Sunday, April 19 • 4:00 PM – 6:00 PM • $45.00   Registration begins January 14 at 10:00 a.m. in person and via internet & phone

Zebbie Borland

Welcome Spring! 

Junior Chefs Hands-On Class
Spring has sprung and Zebbie is ready to celebrate with this fun menu filled with creative ideas that you'll want to share with all your family and friends! Woven Puff Pastry Pot Pie; Shredded Carrot Salad; and Pink Bunny Slippers.

Zebbie BorlandTuesday, April 21 • 4:30 PM – 6:00 PM • $45.00   Registration begins January 14 at 10:00 a.m. in person and via internet & phone

Kate Kennard

All New Clean & Lean Weeknight Meals  

Kate Kennard is back by popular demand with more healthful and tasty weeknight meal recipes. Kate, a Holistic Health Coach and Personal Trainer, will share healthy lifestyle tips and time-saving meal ideas. She will also give us great recipes for snacks that hit the spot for those hungry, in-between meal times! Quinoa Stuffed Red Peppers with Pesto Drizzle; Morocan Sweet Potato and Carrot Salad with Pomegranate Seeds and Feta; Kale Salad with Uncured Panacetta and Shaved Parmesan; Handmade Black Bean Burgers and Green Salad with Garlic Vinaigrette.

Kate KennardWednesday, April 22 • 6:00 PM – 8:30 PM • $75.00   Registration begins January 14 at 10:00 a.m. in person and via internet & phone

Chef Carrie Walters
David  McKibben

Girls' Night Out; Spring Celebration Tablescapes and Party Food 

Chef Carrie and local designer, David McKibben are pairing up once again for a fun evening of tablescapes design and wonderful spring party food. Join us and learn how to create beautiful tablescapes for any spring celebration you may be hosting this spring and summer. From bridal showers to graduation open house parties, The Culinary Staff will serve up some of their favorite foods, punches and drinks that will work perfectly for your next soiree!

Chef Carrie Walters and David McKibbenThursday, April 23 • 6:00 PM – 8:30 PM • $75.00   Registration begins January 14 at 10:00 a.m. in person and via internet & phone

Sherry Monaghan

Westward Ho! 

Family Night Hands-On Class
Kick off your boots and stay a while as you lean to cook up some new family favorites! Culinarian and fellow mom Sherry Monaghan will help polish up cooking skills, as well as your appetites. Cowboy Scrapple- made with Sausage and Grits; Rustic Chicken with Yukons, Sweet Potatoes and Sage; Green Chili with Pork; and Hickory Bourbon Apple Cobbler. $75.00 for 2 people.

Sherry MonaghanSunday, April 26 • 5:00 PM – 7:30 PM • $75.00   Registration begins January 14 at 10:00 a.m. in person and via internet & phone

Chef Carrie Walters

Knife Skills - Vegetables 

Hands-On Class
Would you like to learn how to execute various basic knife cuts and shapes, like the julienne, dice, brunoise, and others? Mastering these knife cuts can improve the quality of the food you cook. Chef Carrie will explain the importance of how consistent cutting techniques ensures your food is cooked to a uniform degree of doneness, as well as enhance visual appeal. You will also learn how to select, wield, sharpen, and store knives. Bring your own chef's knife or use ours. A discount on all knives will be offered the day of class.

Chef Carrie WaltersMonday, April 27 • 6:00 PM – 8:30 PM • $75.00   Registration begins January 14 at 10:00 a.m. in person and via internet & phone

Matthew Somich

Dumplings Go Global 

Hands-On Class
Almost every country has a version of a dumpling. In simplistic terms, it's a pocket of dough filled with either savory or sweet stuffing. More than a sum of their parts, they are not only highlighted local and regional specialities but are delicious and affordable! Chef Matt will show you hands-on how to make some of his favorites. Käsespätzle (Spaetzle with Onions and Gruyére Cheese); Pierogi; Semmelknödel (Bavarian Bread Dumplings); Jiaozi (Chinese Pork Dumplings); and Apple Dumplings.

Matthew SomichTuesday, April 28 • 6:00 PM – 8:30 PM • $75.00   Registration begins January 14 at 10:00 a.m. in person and via internet & phone

Julia Hoy

Healthy Springtime Harvest 

Spring arrives in our markets in a wave of green, from asparagus to artichokes. Our mouths salivate at the idea of all the fresh berries and fruit soon to hit the market and enter our grocery bags. Julia's recipes are a reflection of this much anticipated season. Mixed Greens with Apricot Vinaigrette; Grilled Vidalia Onion with Wild Mushrooms and Lemon Zest; Cream of Asparagus Soup; Artichoke, Fennel and Oil Cured Olives over Penne; and Berry Macaroon Tart. This menu will be paired with wine.

Julia HoyThursday, April 30 • 6:00 PM – 8:30 PM • $75.00   Registration begins January 14 at 10:00 a.m. in person and via internet & phone