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DLM CULINARY CENTER

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Class Schedule: July 2015 Classes

Julia Hoy

Kitchen Science 

Hands-On Teen Class
If you love cooking and science, join us for this unique class. You will experiment with specific ingredients to determine why we use them and how they affect the cooking and baking process. Join Food Scientist Julia Hoy as she reveals the kitchen chemistry and biology of eggs, wheat/yeast, and leavening agents. You will prepare and enjoy Omelets; Pizza; and Cookies.

Julia HoyMonday, July 6 • 9:00 AM – 11:30 AM • $75.00  

Julia Hoy

Vibrant Summer Salads and Soups 

These fresh and bright dishes full of seasonal fruits and vegetables will top your list of go-to recipes for summer meals. Chilled Carrot Soup with Coconut and Lemongrass; Moroccan Chicken Salad; Fresh Corn and Chili Chowder; Black Quinoa Salad with Lemon, Avocado, and Pistachios; Roasted Tomato Bread with Kale Pesto; Orzo with Grilled Shrimp; and Summer Vegetables with Lemony Herb Vinaigrette. This menu will be paired with wine.

Julia HoyTuesday, July 7 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

Mini Pies 

Hands-On Teen Class
Join Mary for this class and make your own mini pies! Students will focus on the basics of making tender, flaky pie pastry as well as a few new ideas for this dessert favorite. Blackberry Hand Pie; Mini Peach Pie; Mini Blueberry Galettes; and Mini Key Lime Pie. Students are asked to please bring a rolling pin to this class.

Mary CooneyWednesday, July 8 • 9:00 AM – 11:30 AM • $75.00  

Jack Zindorf

Asian Grill 

A little sweet, a little salty, but maximum flavor describes Jack's menu for this class. We'll be using the grill to make these dishes summertime friendly: Thai-Style Grilled Corn Soup (served hot or cold); Grilled Ahi Tuna with Seaweed Salad; Korean-Style Short Ribs with Sticky Rice; Asian Chicken and Rice Noodle Salad ;and Grilled Bananas with Honey and Sesame Seeds. This menu will be paired with wine.

Jack ZindorfThursday, July 9 • 6:00 PM – 8:30 PM • $75.00  

DLM Culinary Center Staff

The Social Table  

Come join us for the first Social Table at DLM Culinary Center. There is a new trend happening right now in the dining scene and it's one we'd like to share. Think of it as a dinner party full of good people who have a passion for great food! Of course you can bring a friend, but the idea is no one is truly a stranger- especially at the table. This is the perfect excuse for what can be essentially a really good dinner party with a bunch of people you've never met! Our summer Social Table will highlight a lot of the local food available right here at DLM! Panzanella (Rustic Bread & Tomato Salad); Grass-Fed Beef Salad with Cucumber and Herbs; Ed Hill's Flat Chicken with Ratatouille and Corn Pudding; and Grilled Stone Fruit with Honey and Ricotta. This menu will be paired with wine.

DLM Culinary Center Staff Friday, July 10 • 6:00 PM – 8:00 PM • $75.00  

Mary Cooney

All About Canning - Summer Produce 

Hands-On Class
Whether you are a beginner or an experienced canner who needs a refresher course, this class is for you. Mary will show you how to make summer last all year long by preserving the fresh fruits and vegetables we love. Safety procedures for boiling water bath canning as well as pressure canning will be covered. Peaches; Peach Jam; Tomatoes; Tomato Sauce; and Green Beans. Students will go home with a jar of peach jam.

Mary CooneySunday, July 12 • 1:00 PM – 4:00 PM • $75.00  

Zebbie Borland

Petite Chefs' Baking Camp 

Hands-On Petite Chefs' Camp
In this week-long camp, budding pastry chefs will have fun in the kitchen with Zebbie learning fundamental baking skills focusing on measuring and mixing as well as more sophisticated baking techniques using yeast and making tender, flaky pie dough!

Monday: Irish Soda Bread; Apple-Smoked Bacon and Cheddar Scones; Spiced Apple Cake with Streusel Topping;and Lemon-Blueberry Muffins.

Tuesday: Cinnamon Swirl Buns; Sour Cream Crescent Rolls; Italian Focaccia; and Flower Pot Bread.

Wednesday: Oatmeal Chocolate Chip Cookies; Traditional Sugar Cookies; Classic Spritz Cookies;and Raspberry Bars.

Thursday: Cherry Pie with Flaky Pastry; Ham and Cheese Quiche in a Savory Tart Crust; and Blackberry Cobbler.

Friday: Chocolate Layer Cake with Chocolate Buttercream Icing; Glazed Vanilla Bean Pound Cake; Lemon Angel Food Cake; and Marbled Cheesecake.

Zebbie BorlandMonday, July 13 • 9:00 AM – 11:30 AM • $250.00  

Matthew Somich

Korean Cuisine 

Flavor alert! The rise of Korean food in America is the latest in a string of East Asian influences on the American diet. Like every great food awakening, it began with baby steps but is just now taking its place among more established immigrant cuisines. Chef Matt will explore the flavors of Korean Cuisine with this flavorful menu. Kimchi; Korean Fried Chicken; Bokkeumbap; Galbi(barbecued short ribs); Soondubu JJigae (Hot Tofu Stew) and Chapssal Donuts (Korean glutinous rice donuts).

Matthew SomichMonday, July 13 • 6:00 PM – 8:30 PM • $75.00  

Kelly Kresge

Sangria & Tapas 

Slightly sweetened red or white wine combined with brandy or seltzer and fresh fruit makes the most refreshing summertime drink. Add a few delicious tapas and you've got the makings of the perfect summer gathering. Kelly will show you several ways to make sangria and pair it with tasty small plates. We’ll be drinking Strawberry Rhubarb Sangria, Watermelon Sangria, and Traditional Sangria; with Tortilla with Chorizo; Spanish Tomato Bread with Serrano; Manchego Cheese with Quince Paste; Marinated Olives; Potato Bravasand Sizzling Shrimp and Churros.

Kelly KresgeThursday, July 16 • 6:00 PM – 8:30 PM • $75.00  

Kelly Kresge

Summer's Amazing Berries 

Hands-On Couples Class
We can't get enough of these flavor-bursting little gems. Berries are the epitome of summer. Bring your partner to this class and Kelly will teach you how to create these mouth-watering recipes. Berry Rose Sangria; Strawberry Bruschetta; Blueberry and Brie Grilled Cheese; Mixed Green Salad with Raspberry Vinaigrette; Blackberry Cabernet Eye of Round; and Fresh Blueberry Pie with Lemony Crust. This menu will be paired with wine.

Kelly KresgeSunday, July 19 • 1:00 PM – 4:00 PM • $135.00 per couple  

Mary Cooney

Pasta From Scratch 

Hands-On Teen Class
Get hands-on experience learning how to make homemade pasta from scratch. Mary will show you two ways to hand craft pasta using the traditional crank method and also using a KitchenAid Pasta Maker. Angel Hair Pasta with Garlic and Olive Oil; Cheese-Filled Ravioli in Tomato Sauce; Italian Salad; and Mixed Berry Parfait.

Mary CooneyMonday, July 20 • 9:00 AM – 11:30 AM • $75.00  

Chef Gina Stipo

An Evening with Chef Gina Stipo 

We're thrilled to welcome back Chef Gina Stipo! Having lived and trained in Italy, Gina specializes in Italian cuisine and wine primarily from the Tuscany region. Gina will enlighten us with stories gleaned from her travels and teaching experiences in Tuscany and on the rural estate of Spannocchia. So join us this evening for an incredible Italian meal paired with the perfect Italian wines.

Chef Gina StipoWednesday, July 22 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters
George Punter

Exploring the World with Sauvignon Blanc 

A nice glass of chilled sauvignon blanc is perfect for a warm summer evening. Come and explore this grape varietal that is distinctly different from one part of the world to the other. Wine Educator George Punter will lead us through the delicious journey along with Chef Carrie's perfectly paired menu. Thai Seafood Salad; Greek Pasta with Grilled Vegetables and Feta; Indonesian-Style Peanut Chicken; Oven-Roasted Whole Fish with Thyme and Potatoes; and Fresh Mango with Coconut Cream.

Chef Carrie Walters and George PunterThursday, July 23 • 6:00 PM – 8:30 PM • $75.00  

Jack Zindorf

Hawaiian Luau 

Hands-On Couples' Class
You don't need to dig a pit in your backyard to host a luau. All of these recipes can be prepared on the grill or in your oven with a few flavorful ingredients. Jack will show you how easy it is to create a menu for this popular party theme. These are a few of his favorites: Hawaiian-Style Macaroni Salad; Hawaiian Coleslaw; Oven Kalua Pork; Aloha Sweet Potatoes; Teriyaki Chicken with Sticky Rice; and Pineapple Haupia (coconut pudding). This menu will be paired with beer.



Jack ZindorfSunday, July 26 • 1:00 PM – 4:00 PM • $135.00 per couple  

Mary Cooney

Mary's Kitchen 

Join us in celebrating the arrival of Mary Cooney's first cookbook, Mary's Kitchen. Mary's book is a compilation of recipes she grew up with as well as additional recipes she's added over the years - and a lot of love! In this class Mary will make several delicious dishes from her book. The book will be available for purchasing (and signing). Pizza Ricotta; Nonna's Chicken Soup with Cheese Balls; Homemade Lemon Pepper Fettuccini; Chicken Thighs with Fresh Herbs; Salad with Fennel, Oranges, Dried Cherries and Almonds; Garlic Bread and Tiramisu. This menu will be paired with wine.

Mary CooneyTuesday, July 28 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

Yeast Doughs 

Hands-On Teen Class
Mary will show you that you don't need to be intimidated by making yeast dough. This class is packed with the foods we love - now learn to make them at home for your family and friends! Pizza Dough (add your favorite toppings); Bread Sticks; Bagels; and Sweet Cinnamon Rolls.

Mary CooneyWednesday, July 29 • 9:00 AM – 11:30 AM • $75.00  

Chef Carrie Walters

Warped Wing Beer and Food Pairing 

The Warped Wing folks are back and this time it's all about pairing Dayton's best craft beer with food. Learn the best pairings from the guys who actually brew the beer! They'll share tips on how best to showcase the flavors for bringing out the best of both worlds - food and beer.

Chef Carrie WaltersThursday, July 30 • 6:00 PM – 8:30 PM • $75.00