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DLM CULINARY CENTER

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Class Schedule: May 2014 Classes

Chef Elizabeth Wiley

A Day in the Kitchen With Wiley 

Hands-On Class
Spend the day in the Culinary Center with Chef Elizabeth Wiley, creator and owner of The Meadowlark and Wheat Penny Oven and Bar . The day will begin with the class developing a menu in the Culinary Center with Wiley, and then shopping together at the market gathering more inspiration along the way. There are no set menus and no recipes provided before, during, or after the experience. We suggest taking notes! The best part is that students help prepare dishes with Wiley's guidance, and then dine together on the creations. One or two wines or beers will also be selected, according to what the chef feels will best complement the food. Our Day in the Kitchen classes offer an intimate, unique, and highly educational experience gleaned from one-on-one interaction with the chef, plus a whole lot of fun!

Chef Elizabeth WileySunday, May 3 • 1:00 PM – 5:00 PM • $95.00  

Matthew Somich

Pig Centric 

It's all about the pig in this cooking class! Join Chef Matt as he breaks down some of his favorite cuts of pork and the best method of cooking for each one! Garlic and Red Wine Sausage; Asian Roasted Pork Shoulder; Pork Osso Bucco; and Cuban Grilled Pork Chops with Mojo Sauce. This menu will be paired with beer and wine.

Matthew SomichTuesday, May 5 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters
George Punter

Days of Wine and Rosés 

Join wine educator George Punter and Chef Carrie for a Rosé-lovers class! Rosé is affordable, food friendly, and downright delicious, and just happens to be one of George's favorite varietals. Chef Carrie's rustic menu will include: Provençal Cheese and Artisan Salami; Ratatouille Baked Fish; Saffron Couscous; Roque's Beef Carnitas with Charred Poblanos; and Thai Chocolate Peanut Butter Cups - a great combination of spicy and sweet!

Chef Carrie Walters and George PunterWednesday, May 6 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters

Pacific Northwest Food and Wine 

Just Added!

If you love food and wine of the Pacific Northwest this class is for you! Join us and welcome LaDawn Anderson from Foods in Season, the company that provides DLM with all of those gorgeous foraged wild mushrooms and the freshest salmon from Washington State. LaDawn will highlight the unique bounty of common ingredients of this region while Chef Carrie creates a delicious meal using these fresh ingredients. Mushroom Chevre Tartine; Watercress & Sorrel Salad; Salmon with Ramps & Sea Beans; and Raspberry Mousse with Hazelnuts. We'll pair some of our favorite wines with each course of this menu.

Chef Carrie WaltersFriday, May 8 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters

10 Fundamental Cooking Skills  

Hands-On Class
Think you can't cook? Ever wonder why it looks so easy on TV? Chef Carrie will teach you prepping and cooking skills that will have you cooking like a pro in no time. In this class, you will roll up your sleeves and practice the skills that will help you work more efficiently in the kitchen and maybe even fix a few bad habits. You will learn these 10 basic, essential skills: how to dice an onion; brown/sear; roast a chicken; poach an egg; make a pan sauce; whisk a vinaigrette; make a roux; boil pasta - al dente!; make a béchamel sauce; and carve a chicken. Now you're cooking!

Chef Carrie WaltersMonday, May 11 • 6:00 PM – 9:00 PM • $75.00  

 

An Evening with Olive 

Dayton is proud to have Olive, a locally sourced, unique restaurant located in the old Wympee Diner downtown. They specialize in vegan, gluten free, and mutli-allergy friendly cuisine. Chef David Kerg leads the kitchen with passion and creativity and will show us how to cook some of their popular menu items: Polenta Wedges with Sun Dried Tomatoes with Creamy Crimini Mushroom and Beef Sauce; Buttered Chicken and Roasted Red Pepper Ravioli with Shallot and Green Tomatoes; Pistachio and Honey Chicken Salad with Tomato and Havarti Cheese; and Braised Rabbit over Toasted Ciabatta with Sweeet Potato and Apple Hash, Wilted Arugula and Rabbit Jus. This menu will be paired with wine.

Chef David KergTuesday, May 12 • 6:00 PM – 8:30 PM • $75.00  

Sandy Bergsten

Don't Stress the Event 

Join Sandy Bergsten for this class, and let her show you how not to feel overwhelmed by that party you're planning! Sandy will teach you how to host the perfect open house, graduation party, or shower buffet. The key is planning and prepping all the components well ahead of time. She'll share her tricks of the trade so you too can entertain a crowd with ease! Sandy's seasonal menu will be paired with wine.

Sandy BergstenWednesday, May 13 • 6:00 PM – 8:30 PM • $75.00  

Matthew Somich

Cooking with Lamb 

Lamb is a classic choice for spring and because of its versatility and lovely presentation, well-suited for any menu. Join Chef Matt and learn how to prepare and cook lamb in a variety of ways. Olive and Feta Stuffed Lamb Burger; Grilled Lamb Chops with Yogurt and Pomegranate Gastrique; Herb and Garlic Roasted Leg of Lamb; and Moroccan-Braised Lamb Shank. This menu will be paired with wine.

Matthew SomichThursday, May 14 • 6:00 PM – 8:30 PM • $75.00  

Jack Zindorf

Cooking With Spirits 

Couples Hands-On Class
From bland to grand! In this class, Jack will teach you how to enhance the flavor of your food by using the contents from your liquor cabinet. Whether cooking with wine, beer, or liquor, alcohol brings about the flavor in food. Limoncello Shrimp Bruschetta; Vodka Sauce with Italian Sausage and Penne Pasta; Pan-Seared Pork Loin with Cognac Mustard Sauce; Yamarettos; and Grilled Fresh Pineapple with Rum Butter Sauce.

Jack ZindorfSunday, May 17 • 1:00 PM – 3:30 PM • $135.00 per couple  

Brendan Ready
John  Ready

The Lobster Guys Host Lobster 101 

Join us as we host our lobster fisherman (and women!) from Maine for an evening full of new recipes, trapping stories, laughs, and decadent lobster. We'll show you the basics on how to boil a lobster plus all the information you need to successfully cook lobster at home! Lobster Spring Rolls; Lobster Fra Diavolo; Lobster Thermidor; and Blueberry Lemon Shortcakes. This menu will be paired with wine.

Brendan Ready and John ReadyFriday, May 22 • 6:00 PM – 8:30 PM • $75.00