JOIN OUR EMAIL LIST:

DLM CULINARY CENTER

View Cart
View Printable Version

Class Schedule: All Classes

Bryn Mooth
Cooking Around Italy 
Take a culinary tour of Italy and sample dishes from different regions. Instructor Bryn Mooth spent time in Bologna recently and came back inspired with all kinds of delicious recipes she can't wait to share. Taralli - These peppery little crackers from the Puglia region are perhaps the world's best cocktail snack; Aperol Spritz - The go-to Italian cocktail, light and refreshing and easy to make at home; Insalata Tricolore - Crisp and tangy, in the colors of the Italian Flag; Gemelli with Pesto, Beans and Potatoes - This unexpected combination of pasta and vegetables is a staple dish of Liguria, home to Pesto Genovese; Tagliatelle with Bolognese Ragú - Different regions make this different ragú sauce; this is the official registered recipe from Bologna; and Chocolate Torte Caprese - a flourless chocolate cake that originates on the island of Capri. Bryn's menu will be paired with wine.
Bryn MoothMonday, December 18 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Culinary Center Private Event 
Culinary Center Private Event
DLM Culinary Center Staff Wednesday, January 17 • 10:00 AM – 1:00 PM • $0.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Sherry Monaghan
Family Night - Family Friendly French 
Hands-On Class
Grab a friend or family member for this class and prepare a traditional French menu. Sherry will teach you how to caramelize onions to perfection for making everyone's favorite, French onion soup, and a hearty stew with chicken and vegetables. These dishes may not be the quickest to prepare, but they're well worth the extra effort! French Onion Soup; Chicken Fricassee; and French Apple Tart. $75 for two people.
Sherry MonaghanSunday, January 21 • 5:00 PM – 7:30 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
 
An Evening with MadTree Brewing Company 
Have you ever wanted to join the experts from a local brewery to taste their beer and see how wonderfully this beverage pairs with food? Here's your chance! Madtree Brewing Company from Cincinnati, Ohio, is the hottest and most consistent local brewery in the region and we'll have Jacob Stratton and his team from the brewery walking us through a selection of their beers along with small plates made by the DLM Culinary Center Team! This promises to be a fun and educational evening!
Jacob Stratton and DLM Culinary Center Staff Tuesday, January 23 • 6:00 PM – 8:30 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
DLM Culinary Center Staff
Cook the Book: The Barefoot Contessa 
Celebrity chefs are famous for a reason - their recipes work and the food always looks amazingly appetizing. Are these recipes really as easy as they make them look on tv? Join us for this class and we'll show you a few of our favorite recipes from cookbooks we love. You'll learn how to create these dishes in your home kitchen to look and taste just like the pictures. Our culinary staff chose recipes from a few books that we use frequently and think you'll enjoy as well! Ina Garten's recipes are some of our culinary staff's favorite go-tos. Maple Roasted Carrot Salad; . This class will be paired with wine.
DLM Culinary Center Staff Wednesday, January 24 • 6:00 PM – 7:30 PM • $50.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
DLM Culinary Center Staff
Private Event 
Culinary Center Private Event
DLM Culinary Center Staff Saturday, January 27 • 6:00 PM – 9:00 PM • $0.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Mary Cooney
Old School Italian 
Couples' Hands-On Class
Picture a cozy setting with red and white checkerboard covered tables, wine bottles with dripping candle wax; a Sinatra playlist, bowls of homemade pasta covered in a rich red sauce with over-sized meatballs, buttery garlic bread and table wine. This is old school Italian at its finest. Join Mary for this class and she'll share her simply delicious authentic version of these dishes. Come with a healthy appetite and share the food made with amore! Wine will be paired with this class. Chopped Salad; Spaghetti and Meatballs; Chicken Alfredo; Garlic Rolls; and Tiramisu.
Mary CooneySunday, January 28 • 1:00 PM – 4:00 PM • $135.00 per couple   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Chef Carrie Walters
Private Event; Ronald McDonald House Doors of Compassion Pairing Party 
Culinary Center Private Event
Chef Carrie WaltersMonday, January 29 • 6:00 PM – 8:30 PM • $0.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
DLM Culinary Center Staff
Culinary Center Private Event 
Culinary Center Private Event
DLM Culinary Center Staff Tuesday, January 30 • 5:30 PM – 8:00 PM • $0.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
DLM Culinary Center Staff
Culinary Center Private Event 
Culinary Center Private Event
DLM Culinary Center Staff Thursday, February 1 • 5:30 PM – 8:00 PM • $0.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Julia Hoy
Winter Paris Bistro 
Couples' Hands-On Class
This is the perfect way to spend a wintery Sunday afternoon. The theme is casual, home-style French cooking. It's the perfect meal; dress it up or dress it down, it's just plain wonderful. Join Julia for this class and learn the technique for making Gougères, a light and airy flavor-rich appetizer; a Provencal winter salad; a classic French entrée and a decadent dessert. You'll taste why these dishes are legendary in French cuisine. Gougères; Nuts, Cheese, Fruit; Winter Salad with Fennel, Citrus and Olives with Provence Vinaigrette; Coq Au Vin with Buttered Egg Noodles and Crème Caramel. This menu will be paired with wine.
Julia HoySunday, February 4 • 1:00 PM – 4:00 PM • $135.00 per couple   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Zebbie Borland
Let It Snow! 
Petite Chef Hands-On Class
It may be cold outside but our Culinary Center kitchen is warm and cozy. Come in out of the cold and join Zebbie and learn new kitchen skills while making these goodies from scratch. Students will learn to make a cheesy sauce and how to cook pasta al dente for making Four Cheese Macaroni & Cheese. They'll warm their tummies with Winter Warming Malted Cocoa and make and decorate Sugared Polar Bear Cookies.
Zebbie BorlandMonday, February 5 • 4:30 PM – 6:00 PM • $45.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Sandy Bergsten
Teresa Kearney
Valentine's Day Girls' Night Out; Elegant Appetizers and Wine 
Grab a friend and join Sandy Bergsten and wine educator Teresa for another fun filled Girls' Night Out. Sandy will show you how you can pull together elegant entertaining ideas without a lot of fuss! You'll learn how to whip up some sensational starters and sweet bites that seem to come together in a virtual snap! Teresa will be here to pair wines with this these amazing appetizers: Antipasto Platter; Goat Cheese and Olive Tapenade Dip; Blini with Smoked Salmon and Salmon Caviar Brie and Fig Cups; Caviar and Egg Cups; Persian Cucumbers with Smoked Trout; Serrano, Manchego and Cherry Confit Croutes; Mini Crab Cakes; Deviled Cheese Bites; Mushroom Cheese Crisps; and for the sweet treats; Cheesecake Tarts; Brownie Bites; and Lemon Sorbet with Marinated Blueberries.
Sandy Bergsten and Teresa KearneyWednesday, February 7 • 6:00 PM – 8:30 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Chef Carrie Walters
Fondue & Raclette 
Come and join us for a deliciously unique idea that's perfect for casual cold weather entertaining -Fondue and Raclette. We'll explore the tradition originating in Switzerland. Raclette, the meal, is one of Switzerland's best loved national dishes and is very popular in other parts of Europe such as France and Germany. Just like the well known classic cheese fondue, Raclette is another way of enjoying simple and delicious cooking, incorporating lots of interactivity and of course lots of cheese. We'll start off making the classic fondue from Switzerland complete with apples and bread for dipping; and then Raclette and all of its varieties will be explored and enjoyed. We'll finish up with Chef Carrie's favorite Bittersweet Chocolate Foudue for dessert. This class will be paired with wine.
Chef Carrie WaltersThursday, February 8 • 6:00 PM – 8:30 PM • $45.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Sherry Monaghan
Mardi Gras 2018 
Couples' Hands-On Class
Celebrate Mardi Gras with us as we turn the Culinary Center into The Big Easy. Join Sherry for this fun and festive Fat Tuesday menu with the best of New Orleans inspired fare. Mufaletta Salad; New Orleans BBQ Shrimp; Chicken and Andouille Jambalaya and Bread Pudding with Bourbon Cream Sauce. This menu will be paired with beer and wine.
Sherry MonaghanSunday, February 11 • 1:00 PM – 4:00 PM • $135.00 per couple   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Chef Carrie Walters
George Punter
Big Reds Small Plates 
Join Chef Carrie and George for a fun evening of great food and wine. Hors d'oeuvres and appetizers are always everyone's favorites, so come and enjoy a variety of small plates rather than one big main course. These dishes will be perfectly paired with big red wines described as massively flavorful taking up all sections of your mouth and tongue. A big wine is not necessarily a fruit-forward wine, it can also mean that it has big tannins. Don't miss this one if you're a big reds fan!

Chef Carrie Walters and George PunterTuesday, February 13 • 6:00 PM – 8:30 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Mary Cooney
Gnocchi & Gnudi 
Hands-On Class
You'll master the technique for making these incredibly simple but unique pasta dumplings. Mary will teach you how these little gems are made, explaining the texture and taste differences. Gnocchi are a denser, chewier version of the dumpling, made with potatoes, flour and eggs. Gnudi are made with ricotta and parmesan cheeses which result in a more delicate texture. Both dishes will be finished in sauces that turn these simple dumplings into delicacies. This class will be paired with wine.
Mary CooneyThursday, February 15 • 6:00 PM – 8:30 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
DLM Culinary Center Staff
Seafood Supper Club 
Join us for a delicious 3-course dinner featuring DLM's freshest seafood. The Culinary Center staff will prepare a seafood dinner using their favorite seafood recipes and incorporate them into a delicious sit down dinner. Dinner comes complete with the recipes for you to take and try at home. Reserve your spot for a different way to dine out! Wine and beer will be available for purchase separately. Tonight's Menu: Baked Clams Casino; Linguine Frutti Di Mare; and Almond Cake.
DLM Culinary Center Staff Friday, February 16 • 6:00 PM – 7:30 PM • $45.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Bryn Mooth
Hearty Winter Grains 
Discover new ways to incorporate whole grains into your everyday healthy lifestyle. Bryn will show you how easy it is once you learn a few tips for correct ratios and cooking methods. These recipes are not only delicious but nutrient-rich too. Quick Whole Grain Bread -a simple, yeasted quick bread that's perfect with lots of butter; Tuscan Farro Soup- rib sticking and flavorful, a great soup for winter; Barley & Tomato Salad with Smoked Mozzarella,- one of Bryn's all-time favorite recipes; ideal for a potluck; Cheesy Butternut Squash & Wild Rice Bake - total comfort food; and French Yogurt Cake - we're departing from the whole gain theme here, but this little cake is still on the healthier side.

Bryn MoothMonday, February 19 • 6:00 PM – 8:30 PM • $50.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
DLM Culinary Center Staff
Cook the Book: The Smitten Kitchen 
In tonight's class, the Culinary Center Staff will demonstrate recipes from Deb Perelman's cookbooks. Deb Perelman is an award-winning blogger and New York Times best-selling author of The Smitten Kitchen Cookbook. We think her recipes are keepers and we're sure you will too! This menu will be paired with wine.

DLM Culinary Center Staff Wednesday, February 21 • 6:00 PM – 7:30 PM • $50.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Mary Cooney
Proper Sunday Roast 
Hands-On Class
Many happy family memories are made around the Sunday dinner table and there's nothing more comforting than the aroma of a beef roast at the center of the table. Mary will show you how to create a hearty meal with a few new twists that will inspire this cherished tradition. Endive and Watercress Salad with Apples and Blue Cheese; Crispy Duck Fat Potatoes; Honey Roasted Parsnips and Carrots; Roast Beef with Shallot-Mushroom Gravy and Popovers. This class will be paired with wine.
Mary CooneySunday, February 25 • 1:00 PM – 4:00 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Zebbie Borland
Junior Chefs' Pizzeria Amore 
Junior Chefs' Hands-On Class
Young chefs will make pizza dough from scratch to create Individual calzones. A calzone is an Italian oven-baked folded sandwich stuffed with salami or ham, mozzarella, ricotta and Parmesan cheeses and baked in the oven to a golden brown. Zebbie will guide them through the dough making process and then let them choose the fillings they love. Students will also make a Chopped Salad; and Chocolate Chip Ice Cream Sandwiches.
Zebbie BorlandWednesday, February 28 • 4:30 PM – 6:00 PM • $45.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
DLM Culinary Center Staff
Seafood Supper Club 
Join us for a delicious 3-course dinner featuring DLM's freshest seafood. The Culinary Center staff will prepare a seafood dinner using their favorite seafood recipes and incorporate them into a delicious sit down dinner. Dinner comes complete with the recipes for you to take and try at home. Reserve your spot for a different way to dine out! Wine and beer will be available for purchase separately. Tonight's Menu: Shrimp Louie Salad; Seafood Newburg and Raspberry Meringue Tart.
DLM Culinary Center Staff Friday, March 2 • 6:00 PM – 7:30 PM • $45.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Julia Hoy
Swiss Chalet 
Couples' Hands-on Class
Traditional Swiss dishes are described as rich and hearty, often involving cheese and chocolate; however, Swiss cuisine is diverse with influences from Italy, France and Germany. Join Julia and help prepare this delicious multi-country inspired menu. Gruyère Cheese Fondue; Wiener Schnitzel with Braised Apples and Red Cabbage; Potato Rosti and Chocolate Soufflé. This menu will be paired with wine.
Julia HoySunday, March 4 • 1:00 PM – 4:00 PM • $135.00 per couple   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Mary Cooney
Family Night - Chinese at Home 
Hands-On Class
Mary will show us how our favorite take-out dishes can become our favorite homemade meals. These popular Chinese eats are fun to make and quick too! No need for those take-out containers - these recipes are winners, no leftovers here! Crab Rangoon; Orange Chicken; and Vegetable Fried Rice. $75 for two people.
Mary CooneySunday, March 11 • 5:00 PM – 7:30 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Zebbie Borland
Junior Chefs' March Madness; Mexican Fiesta 
Junior Chefs' Hands-On Class
March madness is upon us - what a great excuse to whip up a Mexican fiesta! These men's and women's basketball tournaments grip the national sports psyche from the second week of March through the first week of April and Zebbie has the perfect party food recipes to enjoy while watching the games! Homemade Guacamole with Tortilla Chips; Tostadas with Potatoes, Chorizo and Refried Beans; Mexican Rice; and "Fried" Ice Cream with Chocolate Sauce.
Zebbie BorlandWednesday, March 14 • 4:30 PM – 6:00 PM • $45.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Chef Carrie Walters
DIY Charcuterie Board 
Hands-On Class
Charcuterie is one of the best and most delicious appetizers for a crowd because you don't have to cook anything; however, making a charcuterie board is easier said than done because it's an art form that involves balance, creativity and variety. Come learn how to impress your guests with charcuterie board-building guidelines and presentation techniques using an assortment of store-bought salamis, pâtés and cured hams. Chef Carrie will cover all the elements from selecting a well-balanced assortment of meats and choosing proper garnishes before you get to enjoy the finished product. Because charcuterie shouldn't be enjoyed without a glass of wine, one glass of our Provencal French red will be included in the price of the class.
Chef Carrie WaltersFriday, March 16 • 6:00 PM – 8:00 PM • $45.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Sherry Monaghan
Not Your Momma's Meatloaf 
Couples' Hands-On Class
This is company-worthy meatloaf. Sherry is changing up this comfort food family favorite with an Italian twist. Join other couples in the kitchen and help make a meal that you'll want to duplicate at home. After preparing these dishes, you'll sit down and enjoy it with new friends and a glass of wine. Tossed Greens with Red wine Vinaigrette; Stuffed Italian Meatloaf; Creamy Polenta; Seasonal Vegetable Medley; and Mini Chocolate Raspberry Tarts. This menu will be paired with wine.
Sherry MonaghanSunday, March 18 • 1:00 PM – 4:00 PM • $135.00 per couple   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
DLM Culinary Center Staff
Seafood Supper Club 
Join us for a delicious 3-course dinner featuring DLM's freshest seafood. The Culinary Center Staff will prepare a seafood dinner using their favorite seafood recipes for a delicious sit down dinner. Dinner comes complete with the recipes for you to take and try at home. Reserve your spot for a different way to dine out! Wine and beer will be available for purchase separately. Tonight's Menu: Boston Style Fish Chowder; Salmon Florentine and Banana Caramel Cake.
DLM Culinary Center Staff Friday, March 23 • 6:00 PM – 7:30 PM • $45.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Julia Hoy
Family Night - Thai Favorites 
Hands-On Class
The sour, sweet, salty, bitter, and spicy flavors combined with the textures and colors of Thai food make it irresistible. Join Julia and lean how to create these Thai dishes that are as much fun to make as they are to eat. Chicken Satay; Pad Thai; and Coconut Rice Pudding. $75.00 for two people.
Julia HoySunday, March 25 • 5:00 PM – 7:30 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Mary Cooney
Teresa Kearney
Italian Food and Wine 
Come learn about the finer nuances of Italian food and wine pairing with us. Wine educator Teresa will guide us through Mary's courses with wines that are sure to enhance these dishes. Mary will demonstrate making her famous ravioli for all to enjoy. Antipasta Plate; Pesto Shrimp; Homemade Mushroom Ravioli with Marsala Cream Sauce; Arugula Salad in a Frico Cup; Rosemary Lamb Chops; Broccolini with Gremolata; and Chocolate Almond Biscotti with DLM Vanilla Gelato.
Mary Cooney and Teresa KearneyThursday, March 29 • 6:00 PM – 8:30 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Chef Carrie Walters
George Punter
Wine Up Down Under 
Join wine educator George Punter and Chef Carrie for a fun filled food and wine class that's all about Down Under! Chef Carrie will pair some distinctive Australia and New Zealand signature dishes that will take us on a down under culinary journey and George will pair these dishes with the new world varieties produced by this region. Menu includes: Prawn Cocktail; Salt and Pepper Calamari; Sausage Roll; Lamb on the Barbie and Pavlova with Fruits and Macadamia Nuts. We will also sample Fairy Bread and Vegemite.
Chef Carrie Walters and George PunterFriday, April 6 • 6:00 PM – 8:30 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Mary Cooney
Family Night - Italian Favorites 
Hands-On class
A pot of soup on the stove and a pasta casserole in the oven - did someone say Italian comfort food? Bring a friend or family member to Mary's class and learn to make recipes you'll crave. These dishes are not only delicious the day they're made but days following as well. Italian Wedding Soup; Stuffed Shells; Cheesy Garlic Bread and Cannoli Dip. $75 for two people.
Mary CooneySunday, April 8 • 5:00 PM – 7:30 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Julia Hoy
Taco Tuesday Goes Global 
We're going outside the box with the perfect hand-held food treat. Join Julia for this class and travel the culinary world with these global recipes. We'll be creative with fillings, toppings and even the shells to create exciting fusion tacos. Join this class and explore new flavor profiles and wake up those taste buds! Ahi Poke with Seaweed Salad; Shrimp and Grits -blackened shrimp, crispy grits charred tomatoes; Frenchie - Roasted Chicken, Dijon Mustard Greens, Gruyere; Argentinean Flank Steak with Chimichurri and smoked potatoes; Korean Pork Belly Tacos with Caramelized Kimchi. This menu will be paired with beer.
Julia HoyTuesday, April 10 • 6:00 PM – 8:30 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Mary Cooney
Spring Lamb Dinner 
Couples' Hands-On Class
Nothing says spring like a beautiful lamb roast at the center of the dinner table. Join Mary for this class and learn how to roast a leg of lamb to perfection. This is a lovely menu that celebrates the fresh bounty of spring. Mushroom and Gruyere Cheese Tart; Oven Baked Leg of Lamb; Roasted Fingerling Potatoes; Asparagus with Lemon and Olive Oil; Baby Spinach Salad with Strawberries; and Lemon Ricotta Cake. This menu will be paired with wine.
Mary CooneySunday, April 15 • 1:00 PM – 4:00 PM • $135.00 per couple   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Chef Carrie Walters
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 WaltersMonday, April 16 • 6:00 PM – 8:30 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
DLM Culinary Center Staff
Cook the Book: Food 52 Genius Recipes 
Celebrity chefs are famous for a reason - their recipes work and the food always looks amazingly appetizing. Are these recipes really as easy as they make them look on tv? Join us for this class and we'll show you a few of our favorite recipes from cookbooks we love. You'll learn how to create these dishes in your home kitchen to look and taste just like the pictures. Our culinary staff chose recipes from a few books that we use frequently and think you'll enjoy as well! We love Food 52 Genius Recipes for it's basic techniques for making delicious no fuss recipes.
DLM Culinary Center Staff Wednesday, April 18 • 6:00 PM – 7:30 PM • $50.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Julia Hoy
Every Day Vegetarian  
If you're stuck in a vegetarian recipe rut, this is the class you've been waiting for. Julia is kicking up the flavor with these meatless and dairy-free recipes that will become you new favorites. Get a fresh approach to cooking healthy as you discover new ingredient options. She'll show you how easy it is to use local and organic ingredients to make satisfying appetizers, entrées and desserts. Come to this class and recharge! "Not Cho" Cheese Dip and Chips; Tofu Bahn Mi Sandwich; Black Bean Tamales with Pico De Gallo; Spinach Lasagna Roll Ups With Herbed Cashew Ricotta; and Fudgy Cacao- Tahini Brownies.
Julia HoyTuesday, May 1 • 6:00 PM – 8:30 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Chef Carrie Walters
The Best of Asian Wraps 
Hands-On Class
Join Chef Carrie for one of her all time favorite hands-on classes! We'll learn step by step how to wrap and roll some of Asia's best appetizers. Vietnamese Style Crab Spring Rolls; Fresh Shrimp and Pork Rice Paper Rolls; Saigon Grilled Beef Parcels; Chinese Chicken Lettuce Wraps; and Steamed Shu Mai Dumplings. We'll pair this menu with beer and wine.
Chef Carrie WaltersTuesday, May 8 • 6:00 PM – 8:30 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Julia Hoy
Pressure Cooking  
Pressure cooking is a great way for the busy home cook to save time, energy and retain food nutrients. Julia will show you how you can create healthy meals in minutes. You'll be amazed how dishes like risotto can become part of an everyday meal once you learn how little effort it takes to make from start to finish. We'll show you how to use and care for your pressure cooker and how to find good recipes to add to your pressure cooking repertoire. South West Potato Salad; Carnitas Tacos; Collard Greens with Andouille and Red Beans; Chicken Jambalaya and Flan. This class will be paired with wine and beer.
Julia HoyThursday, May 17 • 6:00 PM – 8:30 PM • $75.00   Registration begins December 19 at 10:00 a.m. in person and via internet & phone
Mary Cooney
Brunching with Friends 
Hands-On Couples Class
It's so much fun to get company involved in the cooking when you're hosting party or casual spur-of-the moment get together. Mary's brunch menu is perfect for such occasions. Everyone will want to pitch-in, or perhaps just observe with a mimosa in hand! Join others and help prepare this delicious menu. Frittatas with Sausage, Cheese, Mushrooms and Onion; Roasted Red Pepper Potatoes with Garlic and Rosemary; Dutch Babies with Apples; Fresh Fruit Skewers with Lime Yogurt Sauce; and Sour Cream Cinnamon Coffee Cake.
Mary CooneyFriday, May 18 • 1:00 PM – 4:00 PM • $135.00 per couple   Registration begins December 19 at 10:00 a.m. in person and via internet & phone