JOIN OUR EMAIL LIST:

DLM CULINARY CENTER

View Cart
View Printable Version

Class Schedule: September 2017 Classes

Chef Carrie Walters
Culinary Center Private Event 
Culinary Center Private Event
Chef Carrie WaltersThursday, September 7 • 11:00 AM – 2:00 PM • $0.00
Todd Templin
Chef Carrie Walters
French Wine and Food 
Join us for a wonderful evening of French Champagne and Bordeaux paired with dinner. Hosted by Aurelie "Lily" Baetche, Todd Templin, and Chef Carrie, this is sure to be a fantastic event. We'll focus on the great "bubbles" of Canard Duchene and Thienot Champagnes and how these magnificent wines are lovingly made and how they pair with food.
Todd Templin and Chef Carrie WaltersTuesday, September 12 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Private Wine Tasting Event 
Private Wine Tasting Event
DLM Culinary Center Staff Thursday, September 14 • 5:30 PM – 7:30 PM • $0.00
Mary Cooney
Dressing Up Dinner 
Couples' Hands-On Class
Inviting friends for dinner can be a lot of fun, especially when you have help in the kitchen! Join Mary and other couples for this class and learn to make a lovely dinner menu you'll want to replicate for your next dinner party. Mushroom Gruyere Tart; Fall Chopped Salad with Pears, Pecans and Feta; Chicken Roulade with Cream Sauce; Tuscan Style Roasted Carrots; Roasted Mushrooms in Browned Butter, Garlic and Thyme Sauce; and Ultimate Chocolate Pie. This menu will be paired with wine.
Mary CooneySunday, September 17 • 1:00 PM – 4:00 PM • $135.00 per couple
Mary Cooney
Homemade Fresh Pasta: Ravioli 
Hands-On Class
Preparing fresh pasta from scratch is one of the most satisfying tasks in the kitchen. Mary will show you how to make fresh pasta dough, both by hand and with a food processor. You'll discover, with a little patience and practice, how easily you can create delicious results. Mary will teach you how to make two fillings as well as accompaniments that will take this fresh pasta to a whole new level of tastiness! Homemade Pasta Dough; Spinach, Swiss Chard, Cheese and Prosciutto Filling; and 3-Cheese Filling with Creamy Tomato Sauce. These dishes will be paired with wine.
Mary CooneyWednesday, September 20 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Local Supper Club; Late Summer Harvest 
Join us for a late summer harvest dinner. The DLM Culinary Staff will cook and serve a delicious menu using the freshest seasonal vegetables, local beef and chicken to create a scrumptious late harvest dinner. Roasted Squash Soup with Pancetta Crisps and Fried Sage; Braised Chicken with Autumn Vegetables; Grass Fed Beef Roast; Sautéed Greens; Apple Crisp with Oats, Cinnamon and DLM Vanilla Gelato and DLM Apple Cider. We'll have wine and beer for purchase with this menu.
DLM Culinary Center Staff Friday, September 22 • 6:00 PM – 7:30 PM • $35.00
DLM Culinary Center Staff
UD Continuing Education Private Event 
University of Dayton Continuing Education Private Event
DLM Culinary Center Staff Friday, September 22 • 10:00 AM – 11:30 AM • $0.00
Sherry Monaghan
Family Night - Potato Bacon Chowder 
Hands-On Class
There's a chill in the air which means it's time to cook up a pot of comforting soup! Cook along with Sherry and she'll teach you how to prepare this menu perfect for those chilly autumn nights. Potato Bacon Chowder; Cheddar Biscuits and Chocolate Peanut Butter Bars. $75.00 for two people.
Sherry MonaghanSunday, September 24 • 5:00 PM – 7:30 PM • $75.00
 
Tailgate MVPs 
Menu coming soon.
Monday, September 25 • 6:00 PM – 8:30 PM • $75.00
John Chico
Along Came a Slider 
Football season is well underway and we've got your tailgate menu covered with John's awesome line up of his favorite slider recipes that are sure to be a hit with your guests. Pull Apart Philly Cheesesteak Sliders; Meatball Parmesan Sliders; Grilled Buffalo Chicken Sliders; and Mini Shredded Beef Tacos. This menu will be paired with beer.
John ChicoMonday, September 25 • 6:00 PM – 8:30 PM • $50.00
Chef Carrie Walters
Hands-On Knife Skills 
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 ensure 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. A small appetizer plate will be served.
Chef Carrie WaltersWednesday, September 27 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Luncheon Private Event 
Luncheon Private Event
DLM Culinary Center Staff Thursday, September 28 • 11:00 AM – 1:00 PM • $0.00
DLM Culinary Center Staff
UD Continuing Education Private Event 
University of Dayton Private Event
DLM Culinary Center Staff Friday, September 29 • 10:00 AM – 11:30 AM • $0.00