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Class Schedule: June 2015 Classes

Jacqui Kung

Asian Wrap Up 

Hands-On Class
Learn hands-on how to make some of the best hand-held wrapped and rolled Asian appetizers with Jacqui Kung. We'll learn to make a classic staple Miso Soup, then move on to master Korean Kimchee Pancakes, Asian Pork Belly Vegetable Wraps, and a Flaky Scallion Beef Roll. This menu will be paired with wine.

Jacqui KungThursday, June 11 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

Summer Al Fresco 

Hands-On Couples' Class
Join Mary at the grill as she teaches us how to prepare and cook one of summer's most perfect fish choices, whole branzino. This meal, with this outstanding entrée, is one you'll want to duplicate at home. Grilled Lemon- and Herb-Stuffed Branzino; Penne Pasta with Fresh Mozzarella, Grape Tomatoes, and Fresh Basil; Fresh Blueberry Pie with Whipped Cream. This menu will be paired with wine.

Mary CooneySunday, June 14 • 1:00 PM – 4:00 PM • $135.00 per couple  

Carla Snyder

Sweet Tart 

We're excited for Carla Snyder's return to the Culinary Center! From Carla's latest book Sweet Tart, due out this fall, she'll be making bright yellow, tart, and zingy lemon desserts. There's no end to the versatility of lemons. They flavor the airiest cakes, richest ice creams, iciest sorbets, and frothiest soufflés. So lemon lovers unite! If you love the zing that lemons bring to desserts, you’re really going to love the fact that lemon flavor is so simple to achieve; all it takes is a zest and a squeeze. Lime Bars with Tropical Nut Crust; Lemon Berry Cupcakes with Blackberry Buttercream; Lemon Scones with Blackberries; Ginger Donuts with Lemon Glaze and Strawberry Sorbet with Lemon.

Carla SnyderTuesday, June 16 • 6:00 PM – 8:30 PM • $75.00  

DLM Culinary Center Staff

An Evening with Warped Wing 

Come and get to know the folks behind Dayton's wildly popular local craft beer. Warped Wing's enthusiasm for Dayton's local community and their delicious well-crafted beers will make this an evening not to be missed! We'll get to hear how they got started, their brewing philosophy, and what they are currently working on next. They will answer all of your questions and pour us some of the best draft beer in the USA. Our DLM Culinary Staff will cook some beer-friendly courses that will be easy to recreate at home to go along with what Warped Wing has planned for us.

DLM Culinary Center Staff Wednesday, June 17 • 6:00 PM – 8:30 PM • $75.00  

Chef Rick Schaefer

Grilling 101 with Chef Rick  

Who doesn't love a perfectly grilled steak? Chef Rick from Brock Masterson's Catering & Events is back with us to share his best grilling tips and tricks. He'll show you how to become a backyard grilling pro with a variety of proteins and vegetables. The Perfectly Grilled NY Strip; Grilled Salmon Fillets; Marinated Chicken Breasts; Portobello Stacks; and Grilled Corn on the Cob in the Husk. This menu will be paired with wine.

Chef Rick SchaeferThursday, June 18 • 6:00 PM – 8:30 PM • $75.00  

Zebbie Borland

From Breakfast to Bedtime—Junior Camp 

Hands-On Junior Chefs' Camp
This week will cover it all from breakfast to dessert! Junior campers join Zebbie this week to learn how to cook their way through the day with breakfast, lunch, dinner, desserts and yummy in-between snacks.

Monday: Perfect Omelets; Stuffed French Toast; Breakfast Banana Splits; Sour Cream Coffee Cake with Almond Glaze; and Freshly Squeezed Orange Juice.

Tuesday: Zesty Taco Salad; Grilled Gourmet Sandwiches; Homemade Potato Leek Soup; and Asian Salad Topped with Ramen Noodles.

Wednesday: Savory Quesadillas; Stuffed Baked Potatoes; Fill-Your-Pocket Pitas; Fruit Smoothies; and Old-Fashioned Vanilla Cokes.

Thursday: Classic Chicken Cacciatore; Sautéed Vegetable Medley; Lasagna; Seven-Layer Salad and Homemade Garlic Bread.

Friday: Fruit Pizza; Lemonade Cake; Peach Oatmeal Crisp and Quadruple Chocolate Cookies.

Zebbie BorlandMonday, June 22 • 9:00 AM – 11:30 AM • $250.00  

Matthew Somich

Burger Revolution the Redux 

This isn't your typical burger class! Chef Matt will help you create downright decadent and unique burgers using our high quality ingredients and artisan buns. You'll also learn how to make all the relishes, slaws, and condiments to go along with each one. Each burger will be paired with a unique beer, plus we'll end the evening with an adult milkshake! Grass-Fed Beef Burger with Foraged Mushrooms, Caramelized Onions, Goat Cheese, and Basil Pesto; Pork Banh Mi Burger; Alaskan Salmon Burger with Crispy Potato Straws and Lemon Dill Aïoli; Turkish Lamb Burger; and a Bourbon Chocolate Malt.

Matthew SomichMonday, June 22 • 6:00 PM – 8:30 PM • $75.00  

Jack Zindorf

Seafood Grill 

Light and fresh and easy too! Join Jack for this class and you'll learn how to choose the best seafood options for the grilling season. He'll teach basic preparation and grilling techniques that will ensure a successful and delicious outcome every time. Grilled Jumbo Shrimp with Lime-Mango Salsa; Grilled Swordfish with Gremolata Butter; Grilled Mussels; and Grilled Cioppino. This menu will be paired with wine.

Jack ZindorfTuesday, June 23 • 6:00 PM – 8:30 PM • $75.00  

Chef Liz Valenti

Pizza Perfection 

Hands-On Class
Chef Liz Valenti from Dayton's most loved pizza restaurant, Wheat Penny Oven & Bar, will lead us through all the tips and tricks of making fabulous pizza at home! The menu at Wheat Penny is full of rustic, bold, and simply delicious food. Chef Liz is full of enthusiasm and expert advice on everything pizza. Roll up your sleeves and get ready to work next to the best Sicilian-style pizza maker in Dayton! You'll be making a couple of Liz's favorites. This menu will be paired with beer and wine.

Chef Liz ValentiWednesday, June 24 • 6:00 PM – 8:30 PM • $95.00  

Chef Carrie Walters
George Punter

Loire Valley Food & Wine 

The Loire Valley is one of France's most exciting culinary and wine regions. The sea, rivers, forests, and farms offer a bounty of fresh ingredients to use to cook many classic dishes, and the wines from this area are distinctive and delicious! Wine Educator George will pair Chef Carrie's menu with the high-quality white and red varietals characteristic of this region. Oysters with Spinach and Chives; Mâche, Herb and Radish Salad; Chicken Fricassee; Roast Salmon with Beurre Blanc Sauce; and Crêpes with Cointreau.

Chef Carrie Walters and George PunterThursday, June 25 • 6:00 PM – 8:30 PM • $75.00  

Kelly Kresge

Cooking with Summer Ales 

Hands-On Couples' Class
Kelly's cooking with beer classes are among student favorites, and this one is created with the summer months in mind. Summer ales are lighter but full-bodied and add a unique flavor twist to a variety of dishes. Beer Con Queso Dip; Beergartia; Beer-Battered Fish Tacos with Beer Dressed Slaw; Avocado Salad with a Beer-Infused Dressing; and Bell's Oberon Cupcakes with Beer Ice Cream. This menu will be paired with summer ales!

Kelly KresgeSunday, June 28 • 1:00 PM – 4:00 PM • $135.00  

Sherry Monaghan

Grab A Coke and A Smile! 

Hands-On Teen Class
In this morning's menu, each recipe includes an ingredient which is also one of the world's most beloved beverages. Join Sherry for this class and she'll teach you how to make these dishes that will delightfully surprise everyone with whom they're shared. Grilled Romaine with Tangy Vinaigrette; Ginger Chicken Wings; Asian-Glazed Roasted Asparagus; Sliders with Coco-Cola Caramelized Shallots; and Coke Floats.

Sherry MonaghanMonday, June 29 • 9:00 AM – 11:30 AM • $75.00