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DLM CULINARY CENTER

Class Schedule: All Classes

Mary Cooney

 Family Night: Spaghetti & Meatballs

Hands-On Class
Join Mary Cooney and learn how to make her famous meatballs! Mary will show you how to make a simple tomato sauce - no jarred sauce here! This traditional meal is perfect as is, but we'll show you how to get two meals out of these recipes by making meatball subs. Italian Salad; Simple Tomato Sauce; Meatball Subs; Broccolini and a traditional Italian dessert; Cannoli. $75 for 2 people
Mary CooneySunday, February 21 • 5:00 PM – 7:30 PM • $75.00  

Katherine Dean

 Cake Decorating 101

Hands-On Class
Find inspiration and develop a creative eye for cake design with our LOVE Cakes manager Katherine Dean. Students will decorate cakes and cupcakes using buttercream icing. The class will teach basic techniques from preparing the cake; leveling, filling, and icing a cake smoothly. Students will also learn to recognize the proper icing consistency for piping and decoration as well as which tips to use for the best flowers, leaves, bows, balloons and basket weaves, as well as decorative writing. Students will decorate their own special occasion cakes with a personalized message to take home. Although this class is a beginner's class, it is fast paced and full of information needed to decorate cakes at home. Light snacks will be served.
Katherine DeanMonday, February 22 • 6:00 PM – 8:30 PM • $75.00  

Kate Kennard

 What's on Kate's Plate?

Trying to make healthy diet changes can be overwhelming! There's so much information available on this topic, trying to decipher it all can be daunting. That's why we're so excited to offer this class with Kate Kennard of Kate's Plate. Kate's philosophy for using clean, unprocessed, whole, real food is one we celebrate at DLM and she'll give us tips and tricks to help steer us in making healthier choices. These recipes may be healthful, but they're also delicious. Butternut Squash and Kale Salad with Cashew Garlic Dressing (DF, GF, VEG); Spinach Artichoke Stuffed Portobellos with Roasted Tomatoes (DF, GF, VEG); and Skinny Parmesan Pork Chops and Balsamic Green Beans (GF).
Kate KennardTuesday, February 23 • 6:00 PM – 8:30 PM • $75.00  

Ghyslain Maurais

 The Fundamentals of Chocolate

Spend an evening with Ghyslain Maurias, Pastry Chef and good friend of DLM. Chef Ghyslain will help demystify the world of chocolate including how he paints his beautiful candy; making the shell, how to fill with the candies with ganache; the sealing process and presentation of the chocolates. He'll talk about what makes a good candy compared to an ordinary one. He'll discuss percentages in chocolate, where they come from, brands, processes; the role of cocoa butter in chocolate; and source of bean for producer.
Ghyslain MauraisWednesday, February 24 • 6:00 PM – 8:30 PM • $75.00  

Chef Jenn DiSanto

 Mediterranean Dinner Cruise with Chef Jenn DiSanto

All aboard for a fantastic night filled with all of Fresco's Chef/Owner Jenn DiSanto's signature Mediterranean small plates wand delicious wines! Chef Jenn will highlight different sun soaked cuisines and we'll pair them with wine for the same countries. Don't miss this one!
Chef Jenn DiSantoThursday, February 25 • 6:00 PM – 8:30 PM • $75.00  

Zebbie Borland

 Family Night; Beef Stroganoff

Hands-On Class
This dish is a classic! Join Zebbie and she'll show you how to use basic ingredients to create a most satisfying and delicious version of Beef Stroganoff. Beef Stroganoff with Buttered Noodles; Herb Roasted Carrots; and Homemade Butterscotch Pudding. 2 people for $75
Zebbie BorlandSunday, February 28 • 5:00 PM – 7:30 PM • $75.00  

Matthew Somich

 Sausage Making Workshop

Hands-On Class
Are you interested in making your own sausage? Roll up your sleeves and join Culinary Instructor Chef Matt Somich as he shows you the ropes. Students will learn how to select meats along with herbs and spices to make delicious handmade sausages. Chef Matt will go over equipment and techniques, including grinding, mixing, stuffing, and tying of links. We'll then make Classic Breakfast Sausage, Red Wine & Garlic Sausage, and Beef Short-Rib Frankfurters!
Matthew SomichMonday, February 29 • 6:00 PM – 8:30 PM • $75.00  

 

 Small Plates & Shareables

Chef Maria Walusis from Nibbles Restaurant in Miamisburg will be preparing several of the delicious and creative small plates and shareable dishes from the ever-changing restaurant menu. From her Hungarian family roots, to her successful catering business, and now her first restaurant, Chef Maria has been exploring cooking and food cultures for over thirty years. You will taste unique combinations and flavors as well as experience a bit of the playful spirit that influences the menu at Nibbles.
Chef Maria WalusisTuesday, March 1 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters
 George Punter

 Beyond the Usual Suspects; Unique Red Wine Varietals

Join Wine Educator George Punter and Chef Carrie as they show you that there is so much more than the common wine varietals like Cabernet, Chardonnay, Pinot Noir and Sauvingon Blanc. Be adventurous and explore the worlds of wine with varietals you many not be familiar with but will soon become some of your new favorites. In these two classes you will broaden your range and palate with new choices for wine. The Mediterranean is the greatest source of new grape varietals that make delicious wine with soft tannins and rich fruit. Naturally Chef Carrie will pair the wine tastings with a progressive 5 course menu. Red wine Varietals.
Chef Carrie Walters and George PunterWednesday, March 2 • 6:00 PM – 8:30 PM • $75.00  

Zebbie Borland

 Family Night; Slow Cooker Specialties

Hands-On Class
These days working parents and overloaded kids make dinnertime almost impossible! Come together as a family and learn how, with a little prep work dinner can be done when everyone is ready! Culinary Instructor Zebbie Borland will share her three favorite family friendly slow cooker recipes that everyone can do! 2 people for $75
Zebbie BorlandSunday, March 6 • 5:00 PM – 7:30 PM • $75.00  

Chef Gerrie Bielefeld

 Home on the Range with Chef Gerrie

Join us for an evening with Chef Geraldine Bielefeld a seasoned culinary instructor and a former Chef instructor at the Cincinnati Art Institute. Chef Gerrie is a whole lot of fun and she'll show us how to make some down home favorites - Ohio style. Although she lives on her farm in Waynesville, Ohio, she is a 4th generation Houstonian and loves cooking and entertaining. Her renovated farmhouse kitchen was featured in House Trends Magazine. Gerrie's upscaled, downhome comfort food menu includes: Chicken and Angel Dumpling Soup; Backyard Greens, Apples, Parsnips Salad with Buttermilk Dressing; Kurobuta Confit Cassoulet (comforting, delectable and simplified); and Jasmine Rice Pudding with Lemon Caramel Sauce.
Chef Gerrie BielefeldThursday, March 10 • 6:00 PM – 8:30 PM • $75.00  

John Chico

 Shrimp Around the World

Every culture around the world loves shrimp and the ways to use it in recipes is limitless. In this class, Culinary Instructor John Chico will demonstrate several ways of using this shellfish by highlighting different flavors and cooking techniques used in various cultures. These recipes are sure to become new favorites with family and friends. Shrimp Bisque (France); Stir Fried Sweet & Sour Garlic Shrimp over Basmati Rice (Australia); Fra Diavolo Shrimp with Pasta (Italy); Shrimp Po' Boys with Remoulade Sauce (New Orleans;and Shrimp Biryani (India). These recipes will be paired with wine and beer.
John ChicoFriday, March 11 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

 Italian Easter Dinner

Hands-On Couples Class
This menu is a classic for spring. Since Easter is a couple of weeks away, now is the time to begin planning the meal for that special day. Join Mary for this couples' class and she'll teach you how to make an Italian style dinner that will be enjoyed by all. Fratonelli (Easter Cheese Puffs); Leg of Lamb with Fresh Herbs; Roasted Potatoes and Carrots with Fresh Herbs and Garlic; Roasted Fennel; Fresh Spinach Salad with Citrus Vinaigrette and Iced Ricotta Cookies. This menu will be paired with wine.
Mary CooneySunday, March 13 • 1:00 PM – 4:00 PM • $135.00 per couple  

Chef Carrie Walters

 Sushi Workshop

Hands-On Class
Be your own sushi master! In this fun workshop, you will learn how easy it is to make sushi in your own kitchen. Chef Carrie will show you how to master making sushi rice and how to use a bamboo rolling mat. We'll learn how to make Ebi; Inside Out Rolls; Maki Rolls and Spicy Tuna Hand Rolls. Plus, we'll make a special Dessert Sushi! This menu will be paired with wine.
Chef Carrie WaltersMonday, March 14 • 6:00 PM – 8:30 PM • $75.00  

Julia Hoy

 Tuesdays with Julia; Eggs 101

Demonstration Class with Some Participation
Looking to build up your cooking skills? Join DLM's culinary instructor Julia for a fresh take on learning how to cook. These 2-hour classes will have some participation and will focus on classic cooking methods to help you become more successful in your home kitchen. Learn about eggs and how to make the perfect egg dishes whether you're preparing them for breakfast or dessert. We will examine eggs soft to hard boiled, poached, fried, scrambled and blended. Eggs Benedict; French Style Herbed Omelet; and Lemon Custard.
Julia HoyTuesday, March 15 • 6:00 PM – 8:00 PM • $50.00  

Chef  Dave Rawson

 Drams and Dinner; Pairing Food with Scotch and Whiskey

Meadowlark's Chef Dave Rawson and Mixologist Extraordinaire Dustin Wade are back with a unique pairing class. From Bourbon and Rye to Scotch and Whiskey, we will learn how their subtle flavors like smoke, vanilla, oak and spice can be a welcome addition to the dinner table. Dustin has selected the flights and will teach us about the world of whiskey. Chef Dave will show us how to whip up some of his delicious dishes that pair beautifully with each sip.
Chef Dave Rawson and Dustin WadeWednesday, March 16 • 6:00 PM – 8:30 PM • $75.00  

DLM Culinary Center Staff

 Clams, Mussels and Oysters

Join our guest shellfish purveyor and the Culinary Staff in this unique class featuring clams, mussels and oysters. We'll explore the different nuances and quality characteristics that each of these bivalves have to offer. You will learn all the basics from how they're cultivated and harvested, how to buy them, and the best way to cook them! We'll pair these delectable dishes with our favorite white wines and ales. Menu includes Oysters on the Half Shell; Oysters Rockefeller; Dean Martin's Linguine in Clam Sauce; Baked Clams; and two types of steamed mussels.
DLM Culinary Center Staff Friday, March 18 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters

 Lunch & Learn with Chef Carrie; Spring

This is not your typical brown bag lunch! In this hour-long class with Chef Carrie you'll learn to make a delicious meal quickly and expertly and enjoy a fabulous lunch. Baked Clams Casino; Spaghetti with Artichokes and Cannoli Pound Cake.
Chef Carrie WaltersFriday, March 18 • 11:00 AM – 12:00 PM • $25.00  

Julia Hoy

 Tuesdays with Julia; Quick Breads

Demonstration Class with Some Participation
Looking to build up your cooking skills? Join DLM's culinary instructor Julia Hoy for a fresh take on learning how to cook. These 2-hour classes will have some participation and will focus on classic cooking methods to help you be more successful in your home kitchen. This category of baked items doesn't require hours of rising time like yeast breads. They come together quickly. Learn the technique of leavening with baking soda and baking powder. Oatmeal Maple Scones; Chunky Brown Butter Banana Bread; and Clasic Buttermilk Pancakes.
Julia HoyTuesday, March 22 • 6:00 PM – 8:00 PM • $50.00  

Chef Carrie Walters

 Southern Comfort

Craving good down home comfort food? Join Chef Carrie as she takes us down south for some of her favorite southern dishes. We will also brew up some classic sweet tea along with pairing the menu with wine and beer. Pimento Cheese and Pickle Board; Baked Grits with Country Ham and Mushrooms; Chicken Fried Steak with "Nashville" Country Gravy; Collard Greens & Butter Beans and Magnolia's Banana Pudding.
Chef Carrie WaltersWednesday, March 23 • 6:00 PM – 8:30 PM • $75.00  

 

 Champagne & Food Pairing with Veuve Clicquot

Join us at the Culinary Center for an extraordinary evening with Pierre Casaneve. Pierre joined Champagne Veuve Clicquot in 2008 as a winemaker in the wine communication team leaded by Cyril Brun. He is proud to belong to the tasting panel led by chef de caves Dominique Demarville, taking an active part in the creation of the finest quality blends for all of the House's wines. He is also involved in the harvest and especially in the Chardonnay winemaking in Vertus. Casaneve now plays a significant role in the communication efforts of Veuve Clicquot - tasting, promoting and training all over the world in French, English and Spanish.
Pierre Casaneve and Chef Carrie WaltersFriday, April 1 • 6:00 PM – 8:30 PM • $100.00  

Julia Hoy

 Tuesdays with Julia; Sautéing 101

Demonstration Class with Some Participation
Looking to build up your cooking skills? Join DLM's Culinary Instructor Julia Hoy for a fresh take on learning how to cook. These 2 hour classes will have some participation and will focus on classic cooking methods to help you be more successful in your home kitchen! Sautéing recipes to follow. Sauté is a French term that refers to cooking food in a small amount of fat over relatively high heat. During this class we will examine styles and methods of sautéing and the equipment used. Sautéed Garlic Shrimp; Stir-Fred Vegetables and Scaloppini alla Marsala.
Julia HoyTuesday, April 5 • 6:00 PM – 8:00 PM • $50.00  

Ghyslain Maurais

 French Macarons and Madeleines

The ultimate confection, the French Macaron will be taught step-by-step by DLM's expert, Ghyslain. The Macaron is deceptively simple - just two piped almond discs filled with a layer of buttercream, jam or ganache but it can be incredibly frustrating for even the most talented home baker. Learn how to perfect this notoriously fickle confection into utter deliciousness! Pistachio/strawberry with Butter Cream; Raspberry with Jam; Chocolate with Ganache; and Ghyslain will also show us how to make the perfect Madeleine.
Ghyslain MauraisWednesday, April 6 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters

 Three Amigos

Join Chefs Wiley, Liz and Carrie as they host a delicious evening bursting with Spring's earliest flavors, back of the house shenanigans and recipes! They will also pair their dishes with personal wine and beer favorites.
Chef Carrie Walters and Chefs Elizabeth Wiley & Liz Valenti Thursday, April 7 • 6:00 PM – 9:00 PM • $95.00  

Zebbie Borland

 Family Night: Chicken Pot Pie

Hands-On Class
Chicken Pot Pie with it's creamy filling and flaking crust is one of the most loved comfort food recipes ever! Pair it with a salad and you've got a complete dinner. Join Zebbie and she'll teach you how to make the best homemade version of this delicious entrée. You'll never buy that frozen pie again. Chicken Pot Pie; Zebbie's Special Spinach Salad and California Dream Bars. $75 for two people
Zebbie BorlandSunday, April 10 • 5:00 PM – 7:30 PM • $75.00  

Mary Cooney

 Fresh Pasta Workshop

Hands-On Class
Students will join Mary Cooney for this Pasta Making Workshop and learn to make two types of pasta dough. We'll make Fresh Egg Pasta and Fresh Spinach Pasta. Mary will explain the different uses for these two types of pasta and then we'll enjoy the results of these delicious doughs by making these recipes: Agnolotti (a type of ravioli) filled with Chicken, Mushrooms and Spinach and Topped with a Creamy Tomato Sauce; and Cannelloni Filled with Crab and Lobster in Bechmamel Sauce. This menu will include a simple salad and a DLM Bakery dessert.
Mary CooneyMonday, April 11 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters
 George Punter

 Beyond the Usual Suspects; Unique White Wine Varietals

Join Wine Educator George Punter and Chef Carrie as they show you that there is so much more than the common wine varietals like Cabernet, Chardonnay, Pinot Noir and Sauvingon Blanc. Be adventurous and explore the worlds of wine with varietals you many not be familiar with but will soon become some of your new favorites. In these two classes you will broaden your range and palate with new choices for wine. The Mediterranean is the greatest source of new grape varietals that make delicious wine with soft tannins and rich fruit. Naturally Chef Carrie will pair the wine tastings with a progressive 5 course menu. White Wine Varietals
Chef Carrie Walters and George PunterWednesday, April 13 • 6:00 PM – 8:30 PM • $75.00  

Jiffie Hart

 Traveling the Ancient Camino de Santiago with Food & Wine

Join Jiffie Hart for this class as we travel the Camino de Santiago, also known as the Way of St. James, from the comfort of our Culinary Center. This ancient pilgrimage has been traveled since the 10th Century and in recent years has had a huge resurgence in popularity. Last fall Jiffie walked the most popular route to Santiago, the Camino Frances. On her 500 mile journey from St. Jean Pied de Port, France, to Santiago de Compostela, she passed through 9 of Spain's province, each with unique cuisines, and 6 major wine regions. Come journey the Camino with great food and wine and no blisters!
Jiffie HartFriday, April 15 • 6:00 PM – 8:30 PM • $75.00  

Zebbie Borland

 Petite Chefs; Garden to Table

Petite Chefs' Hands-On Class
Zebbie will explain how rewarding and fun it can be to grow your food! No matter how small or large your garden it's such a great way to learn about healthy eating habits and hobbies! Enjoy making these springtime recipes and learn a few gardening tips too! Cherry Tomato Bruschetta; Corn and Chicken Pasta; Stir-Fried Vegetables; Rosemary Focaccia with Herbed Butter and Fruit Crème Brulee.
Zebbie BorlandMonday, April 18 • 4:30 PM – 6:00 PM • $45.00  

Matthew Somich

 Tamales & Empanadas

Hands-On Class
Chef Matt is back to teach us the delicious similarities and differences between two of the tastiest dishes in the world! We'll learn how to make a couple varieties of both tamales and empanadas - all from scratch! We'll pair those plump and savory hand held masterpieces with both beer and wine.
Matthew SomichTuesday, April 19 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

 Traditional Italian Cookies

Hands-On Class
Mary's been making these cookie recipes for years at the request of family and friends. Recipes passed down from generation to generation are the most cherished. In this hands-on class you'll learn to make these cookies that are perfect for serving at a graduation open house, wedding party, or any other spring celebratory event. Mascarpone Fig Jam Cookie; Italian Almond Horn Dipped in Chocolate; Mostaccioli and Abruzzesi Grape Jam Filled Cookie. Light snacks will be served.
Mary CooneyWednesday, April 20 • 6:00 PM – 8:30 PM • $75.00  

Chef Jenn DiSanto

 The Ultimate Food & Wine Party - South Beach Style

Grab your best girlfriend and get ready to indulge your taste buds in an over-the-top party South Beach style! Chef Jenn DiSanto will show us South American inspired dishes which will be paired with beer and wine. Come along with us for this spectacular party food.
Chef Jenn DiSantoThursday, April 21 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters

 Lunch & Learn with Chef Carrie; Light & Fresh

Don't you just love springtime vegetables and fruits? In this hour-long class, Chef Carrie will teach you how to make these delicious, quick recipes, perfect for a luncheon. Artichoke and Strawberry Panzanella; Chicken Milanese with Arugula & Capers and Individual Lemon Sponge Cakes.
Chef Carrie WaltersFriday, April 22 • 11:00 AM – 12:00 PM • $25.00  

Julia Hoy

 Family Night: Back to the 50's!

Hands-On Class
Join us for a nostalgic 1950's style backyard barbecue with family and friends. This afternoon we'll be cooking up some retro recipes with Julia that will bring a smile to your face and a warm feeling of nostalgia. Classic Beantown Brown Bread; Boston Harbor Baked Beans; Hickory Hill's Best Ever Pork Chops; Country Cottage Slaw and Astoria's Chocolate Cake. See you there, neighbor! $75 for 2 people.
Julia HoySunday, April 24 • 5:00 PM – 7:30 PM • $75.00  

Zebbie Borland

 Junior Chefs; Homemade Pizza

Junior Chefs' Hands-On Class
Join Zebbie
Zebbie BorlandMonday, April 25 • 4:30 PM – 6:00 PM • $45.00  

Julia Hoy

 Tuesdays with Julia; Beans & Legumes

Hands-On Class, some Participation
Looking to build up your cooking skills? Join DLM's culinary instructor Julia Hoy for a fresh take on learning how to cook. These 2 hour classes will have some participation and will focus on classic cooking methods to help you be more successful in your home kitchen. Beans and Legumes are among the most versatile and nutritious foods available. They are low in fat and high in nutrients. Julia will elaborate on the nutrition side of these foods but also prove how delicious healthy can be! Black Eyed Peas with Tahini Yogurt; Red Lentil Coconut Soup and Homemade Hummus.
Julia HoyTuesday, April 26 • 6:00 PM – 8:00 PM • $50.00  

DLM Culinary Center Staff

 Knife Academy with Wustof's Chef Mike Garaghty

Hands-On Class
Join Wustof's expert Chef Mike Garaghty, as he holds his first Knife Skills Academy class in the DLM Culinary Center. We will learn how to properly hold, weld and sharpen knives in class. He will highlight the essential knives to start out with as well as explain the qualities between the 3 different edges available. You will be able to understand the anatomy of a knife and the best ways to become more efficient cook in the kitchen!
DLM Culinary Center Staff Thursday, April 28 • 6:00 PM – 8:30 PM • $75.00  

DLM Culinary Center Staff

 Social Table; An Afternoon Tea

You are invited to join DLM Culinary Staff; Zebbie, Peggy, Ruth & Terry for a May day Afternoon Tea Party. Whether it's with two or twenty-two, a ladies tea party is a great way to spend time with friends. The four of us share a passion for this leisurely pastime and would love to share our ideas and recipes so that you may recreate a special tea at home. We'll prepare lovely finger sandwiches, fluffy scones and dainty desserts, and of course, the perfect cup of tea.
DLM Culinary Center Staff Sunday, May 1 • 3:00 PM – 4:30 PM • $45.00  

 

 Dinner in Four Courses

Chef Maria Walusis from Nibbles Restaurant in Miamisburg showcases a multi-course feast with special selections from the rotating restaurant menu. Chef Maria is one of the Dayton area's newest restauranteurs, and her flagship venue has been getting rave reviews. Nibbles regularly hosts special events with multiple courses and drink pairings, and this class will provide a behind-the-scenes perspective on how it's done.
Chef Maria WalusisTuesday, May 3 • 6:00 PM – 8:30 PM • $75.00  

DLM Culinary Center Staff

 Social Table; Local Springtime Favorites

Think of it as a dinner party full of good people who have a passion for great food and conversation! 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 fun dinner party with a group of people you've never met! This evening's menu will highlight the freshest spring vegetables and fruits available and we'll choose our main dishes with ingredients like DLM's grass fed beef and freshest chicken. This menu will be paired with wine.
DLM Culinary Center Staff Friday, May 6 • 6:00 PM – 8:30 PM • $75.00  

Matthew Somich

 Sensational Seafood

Go beyond seafood basics and learn how to master some succulent seafood entrées. Chef Matt Somich will show you how to handle and cook fish and shellfish to bring out their best qualities. Shrimp Saganaki (Greek Baked Shrimp with Tomatoes and Feta); Halàszlé - Hungarian Fisherman's Soup; Pan-Fried Rainbow Trout with Lemon Brown Butter Sauce and Red Skinned Potato Hash; and Salmon Stuffed Cabbage Rolls. This menu will be paired with beer and wine.
Matthew SomichMonday, May 9 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters

 10 Easy Asian Dishes

Fast, Flavorful and easy to cook at home! Chef Carrie will show you how to whip up some seriously fast and delicious Asian influenced dishes that are destined to become favorites. Cucumber Salad; Miso Soup; Kimchee Pancake; Chicken Pad See Ew; Sichuan Pork Ragu; Fried Rice 2 Ways; Bok Choy with Oyster Sauce and Miso Eggplant. This menu will be paired with wine and beer.
Chef Carrie WaltersTuesday, May 10 • 6:00 PM – 8:30 PM • $75.00  

 

 An Evening with The Golden Lamb

Executive Chef Josh House joins us for an evening highlighting the menu of the Golden Lamb Restaurant The Golden Lamb, is a restaurant that is steeped in tradition, history and hospitality. Get to know Chef Josh House as he carries on the tradition adding a local, fresh and modern flair for this iconic restaurant. His 5 course menu will be paired with wine.
Chef Joshua HouseWednesday, May 11 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

 Dinner With Friends

Hands-On Couples' Class
This is a fresh spring menu that will impress your family and friends. Join Mary in the kitchen and she'll take you step-by-step through these recipes you'll use to entertain with at home! Jarlsberg Cheese and Mushroom Toasts; Homemade Ricotta Cavatelli with Lamb Ragu; New Spring Vegetables with Garlic and Olive Oil; Mary's Special Spinach Salad; and Lemon Almond Torta. This menu will be paired with wine.
Mary CooneySunday, May 15 • 1:00 PM – 4:00 PM • $135.00 per couple  

Julia Hoy

 Tuesdays with Julia; Breading & Frying

Demonstration Class with Some Participation
Looking to build up your cooking skills? Join DLM's culinary instructor Julia Hoy for a fresh take on learning how to cook. These 2 hour classes will have some participation and will focus on classic cooking methods to help you be more successful in your home kitchen. Crunchy and tasty is what we think of frying - but there is a right way and a wrong way to the process of frying. Julia will teach you how to achieve the texture and tastes we crave. Chicken Parmesan; Beer Battered Fishand French Fries.
Julia HoyTuesday, May 17 • 6:00 PM – 8:00 PM • $50.00  

Matthew Somich

 Family Night: Noodles Galore!

Hands-On Class
Chef Matt knows what the kids want for dinner! Join him for this family class and learn new and fun ways to get everyone involved in dinner prep and cooking for a delicious end result. Stir Fried Rice Noodles with Chicken and Vegetables; Build Your Own Ramen Noodle Bar; Chocolate Cherry Noodle Kugel. $75 for 2 people.
Matthew SomichSunday, May 22 • 5:00 PM – 7:30 PM • $75.00  

John  Ready
 Brendan 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.
John Ready and Brendan ReadyFriday, May 27 • 6:00 PM – 8:30 PM • $75.00