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Class Schedule: All Classes

Chef Carrie Walters
Chiang Mai Favorites 
In Thailand some of the best dishes come from the North. In this class Chef Carrie will cook some of Chiang Mai's most famous dishes and highlight some of the street food served at the night markets. Menu includes Phad See Ew, a stir-fried wide rice noodle dish; Khao Soi, a Northern Thai specialty made with egg noodle and yellow curry; Som Tam, a spicy shredded papaya salad; and Phad Grapao, a basil stir-fried dish made with minced pork and topped with a fried egg. This menu will be paired with beer an wine.
Chef Carrie WaltersTuesday, October 24 • 6:00 PM – 8:30 PM • $75.00
Zebbie Borland
Petite Chefs' Little Witches and Warlocks Tea Party 
Petite Chefs' Hands-On Class
This is the time of year that little witches and warlocks join together for tea parties! Young chefs will join Zebbie for this class and have a scary good time creating these fun recipes. Green Pinwheel Sandwiches with Olive Spiders; Pretzel and Cheese Broomsticks; White Chocolate Strawberry Ghosts; Melted Witch Cupcakes; and Witches Brew!
Zebbie BorlandWednesday, October 25 • 4:30 PM – 6:00 PM • $45.00
Kate Kennard
Chop Less - Spiralize More! 
Have you tapped in to the spiralizing craze yet? Kate Kennard, will show you what all the fuss is about. Learn creative ways to cut the carbs without sacrificing the taste, texture and consistency of pasta and noodles. Kate will teach you how to use fresh spiralized veggies in a variety of healthy dishes. She'll explain different types of spiralizers and the best way to use them. We all know the benefits of including more healthy vegetables in our diets and this is a way to do it in a most satisfying way - and the kids will love spiralizing too! Shrimp Scampi & Zoodles; Ginger Pork Meatballs and Carrot Noodles; Sweet Potato Noodles and Creamy Poblano Sauce; and Pork "Fried" Cauliflower Rice. This menu will be paired with wine.
Kate KennardThursday, October 26 • 6:00 PM – 8:30 PM • $75.00
Chef Carrie Walters
Teresa Kearney
Pintxos Party 
Pintxos are the Basque way to Tapa! Pintxos are loaded with a huge variety of local treats like seafood, cheeses, and cured meat then "pierced" with a cocktail pick. In the Basque region of Spain, Pintxos are piled high in almost every bar and are simply delicious. Join Wine Educator, Teresa and Chef Carrie as they pair classic Basque Pintxos along with wine from Spain's Rioja region for an evening full of fun, small bites and wines.
Chef Carrie Walters and Teresa KearneyFriday, October 27 • 6:00 PM – 8:30 PM • $75.00
Chef Gerrie Bielefeld
India's Comfort Food 
Hands-On Couples' Class
The aromatic curries, masala, biryani, and parathas work miraculously to lure you into their spell. Prepare yourself to dive into a world of spice-packed flavor and fragrance-rich Indian food with Chef Gerrie Bielefeld. Samosas - perhaps the most popular Indian appetizer and street food; fried golden pyramids stuffed with spicy potatoes and green peas along with peanuts and raisins (for good measure); Mangalorean Prawn Curry - prawns cooked in coconut oil and dunked in a spicy tamarind sauce; Mangalorean style, served with Chutney; Hyderabadi Biryani Rice with spice, interspersed with tender pieces of lamb or chicken, layered with fried onions and mint, served with cold Raita; and Lemon and Coconut Barfi - An Indian sweet with the goodness of almonds, lemon and coconut. This menu will be paired with wine.
Chef Gerrie BielefeldSunday, October 29 • 1:00 PM – 4:00 PM • $135.00 per couple
Sherry Monaghan
Teen Class: Sauce 101 
Hands-On Teen Class (Ages 12 and Up)
Some of the most basic, yet key culinary skills will be taught in this class with Sherry. Whether it's a simple sauce made quickly for finishing a sautéed piece of meat, or a bit more complex using a slower cooking method, a good sauce completes a dish. Sherry will teach techniques for achieving delicious results. Students will learn how to make a bechamel sauce for Macaroni & Cheese; a simple pan sauce for Pork with Pan Thyme Sauce; and Caramel Sauce for topping Apple Crisp.
Sherry MonaghanMonday, October 30 • 6:00 PM – 8:00 PM • $50.00
Julia Hoy
Japanese Soul Food 
Most people think sushi when considering Japanese food but there are more than 30 different types of Japanese cuisine. From street stands with quick to-go food, to restaurants, each is highly specialized in its own style. In this class Julia will demonstrate less familiar types of classic Japanese cuisine. Join us for this taste of Japan. Japanese Cucumber Salad - a classic found in almost every Bento Box; O Nigiri - an on-the-go rice sandwich found in abundance train stations; the classic Shrimp and Vegetable Tempura; Gyudon - a fast food shaved beef and rice that's taken on popularity in the California chain Yoshinoya; Yakitori a highly flavored style of grilled chicken and vegetables. This menu will be paired with wine.
Julia HoyWednesday, November 1 • 6:00 PM – 8:30 PM • $75.00
Mary Cooney
When In Rome 
Hands-On Couples' Class
This menu features the charming and classic dishes of Italy. Mary knows the food well and will teach you how to put it all together for a meal that feeds the appetite and the soul. Shrimp Scampi Pizza with DLM Pizza Dough; Bitter Greens, Apples, and Candied Pecans Salad with Maple Balsamic Dressing; Chicken Cacciatore with Creamy Polenta; Swiss Chard, Cannellini Beans and Potatoes; and Tiramisu Affogato;- a simple, elegant marriage of Espresso, Italian Gelato, Savoiardi and Chocolate. This menu will be paired with wine.
Mary CooneySunday, November 5 • 1:00 PM – 4:00 PM • $135.00 per couple
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 WaltersMonday, November 6 • 6:00 PM – 8:30 PM • $75.00
Chef Liz Valenti
Chef Jenn DiSanto
Italian Holidays 
One of the best things about Italian cuisine is its celebratory feel for the holiday season. Great friends and family coming together at the table is one of life's greatest gifts and that's what tonight's class is all about. Chefs Liz Valenti of Wheat Penny Oven and Bar and Jenn DiSanto of Sagecraft Catering & Events, pair up with wine educator George Punter to bring us an incredible evening of the best authentic Italian fare paired with Italy's finest wines. This is the culinary inspiration you need for whatever entertaining you have in mind for the holiday season!
Chef Liz Valenti and Chef Jenn DiSantoTuesday, November 7 • 6:00 PM – 8:30 PM • $95.00
John Chico
Soufflés Savory & Sweet 
Hands-On Class
With a few simple ingredients and the right techniques you can create this most impressive French favorite. John will teach you how to mix a soufflé base and how to whip egg whites to just the right consistency for folding into the batter. You'll learn the tips and tricks for creating light and airy soufflé success. Half (Vanilla) and Half (Kahlua) Soufflé; Pumpkin Soufflé with Parma Ham Chips; Cheddar Cheese Soufflé; and Raspberry Soufflé. This menu will be paired with wine.
John ChicoWednesday, November 8 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Culinary Center Private Event 
Culinary Center Private Event
DLM Culinary Center Staff Friday, November 10 • 1:00 PM – 3:30 PM • $0.00
Sherry Monaghan
Family Night - Turkey Hot Shot 
Hands-On Class
Roast a turkey breast ahead and you'll have dinner in a snap. Sherry will teach you how to roast a moist turkey breast and how to carve it. Then she'll teach you how to make Buttery Mashed Potatoes; and Turkey Gravy from scratch. Pick up a loaf of bread from the DLM Bakery, and some of our delicious Cranberry Sauce, and you'll be in diner heaven. Sherry will share her grandma's Apple Cake recipe for dessert. $75 for two people.
Sherry MonaghanSunday, November 12 • 5:00 PM – 7:30 PM • $75.00
Mary Cooney
Roasting for the Holidays  
Master the two classic roasts that are the stars of any holiday table - Roast Turkey and Prime Rib of Beef. Mary will show you how to roast a delicious moist bird with confidence. She'll then conquer a Prime Rib from start to finish. Mary will prepare some of her favorite side dishes to go with each and show us how to make delicious Turkey Gravy and Au Jus. Come prepared with your questions! This menu will be paired with wine.
Mary CooneyMonday, November 13 • 6:00 PM – 8:30 PM • $75.00
 
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, November 14 • 6:00 PM – 8:00 PM • $50.00
Julia Hoy
Teresa Kearney
Central California Food and Wine 
There will be over 100 wine and food festivals in Central California this year. This does not include anything north of Monterrey or south of Santa Barbara - wow! Not surprising, considering this area's unlimited abundance of fruits, vegetables, seafood, meat and several of the country's leading wine regions. This is Julia's home state and she'll share some of her favorite food memories as she recreates the dishes. Teresa will pair these lovely dishes with the region's spectacular wines. Pismo Beach Style Clam Chowder; Central California Crostini Trio; Roasted Cauliflower and Arugula Salad with Pickled Corn and Creamy Avocado Dressing; Santa Maria Tri-Tip with Fresh Pico De Gallo and Garlic Bread and Olive Oil Cake and Lemon Curd Parfait with Crème Frache.
Julia Hoy and Teresa KearneyWednesday, November 15 • 6:00 PM – 8:30 PM • $75.00
Dana Downs
Dinner is Done with Dana  
Chef Dana Downs from Roost Modern Italian and Roost American will share her favorite way to make dinner easier by using the sous vide cooking method. Sous vide is a cooking technique that utilizes precise temperature control to deliver consistent results. Food is cooked to the exact level of doneness desired, which is why Dana uses this cooking technique in her restaurants. This method is also becoming popular with home cooks as it can simplify weekly meal planning and save on a lot of prep time. She will share some of her favorite ways to cook meat, fish and side dishes that will help save time in your kitchen. Dana's menu will be paired with wine.
Dana DownsThursday, November 16 • 6:00 PM – 8:30 PM • $75.00
Megan Smith
Food Photography & Food Styling Workshop 
Hands-On Class
You spend hours making the perfect dessert ... or minutes whipping up a genius, impromptu dinner that puts a winner of Chopped to shame. It's a masterpiece in front of your eyes, but the photo you've just posted on Instagram & Facebook doesn't quite bring that masterpiece to life for your Aunt Sue our in Alaska. Join Megan Smith, founder and editor in chief of CAKE&WHISKEY; The Sweet & Spirited World of Business Magazine, for this class where you'll not only eat and drink some of DLM's newest seasonal treats, you'll learn techniques for styling and photography with your phone camera to take your food and entertaining photos to the next level. This is a great class for bloggers, small business food owners, chefs, and at-home cooks.
Megan SmithFriday, November 17 • 6:00 PM – 8:30 PM • $75.00
Chef Carrie Walters
George Punter
Burgundy Food and Wine  
The Burgundy region of France has a wide variety of ingredients available and some of the best wine produced in the country. Join Chef Carrie and wine educator George Punter for a special evening highlighting this specific and unique area in France. Classic dishes will be on the menu tonight including Escargot; Coq Au Vin; and naturally, Boeuf Bourguignon. George will pair these dishes with some of the region's best wines.
Chef Carrie Walters and George PunterFriday, December 1 • 6:00 PM – 8:30 PM • $75.00
Mary Cooney
From Scratch Cinnamon Rolls and Danish Dough 
Hands-On Class
Fill your house with the incredible smells of the holiday season - warm cinnamon and yeasty dough. There's nothing like homemade baked goods to elevate your holiday breakfasts and brunches. Mary Cooney will teach you step-by-step how to make Cinnamon Rolls with a buttery yeasted dough, how to roll it out and fill it with a sugary cinnamon filling and top with a Cream Cheese Glaze. You'll learn to make a tender Danish Dough for making individual fruit Danishes. Sure, we'll be using a lot of butter in this class - but these goodies are worth every calorie! Students will take rolls home for baking. Light snacks will be served.
Mary CooneySunday, December 3 • 1:00 PM – 4:00 PM • $75.00
Zebbie Borland
It's Time to Decorate a Gingerbread House 
Hands-On Class
Decorating a gingerbread house during the holiday season is a traditional family pastime. Join Culinary Instructor Zebbie Borland for this hands-on class and learn the step-by-step process for decorating your very own gingerbread house. All icings and candies for decoration will be provided, but feel free to bring some of your own to personalize your house. This is a great activity for parents and children to do together. Sign up early, seating is limited.
Zebbie BorlandMonday, December 4 • 7:00 PM – 8:30 PM • $50.00
Zebbie Borland
It's Time to Decorate a Gingerbread House 
Hands-On Class
Decorating a gingerbread house during the holiday season is a traditional family pastime. Join Culinary Instructor Zebbie Borland for this hands-on class and learn the step-by-step process for decorating your very own gingerbread house. All icings and candies for decoration will be provided, but feel free to bring some of your own to personalize your house. This is a great activity for parents and children to do together. Sign up early, seating is limited.
Zebbie BorlandTuesday, December 5 • 7:00 PM – 8:30 PM • $50.00
Sherry Monaghan
Teen Class: Beef 101 
Hands-On Teen Class (Ages 12 and Up)
Sherry Monaghan is a high school teacher with a passion for cooking. In this class she'll teach students different cooking methods for several cuts of beef. Students will learn how to build flavor with fundamental ingredients such as fresh herbs, spices, onions and garlic to create recipes that are sure to become regulars for quick but satisfying meals. Swedish Meatballs; Beef Broccoli Stir-Fry; and Shredded Mexican Beef Tacos.
Sherry MonaghanWednesday, December 6 • 6:00 PM – 8:00 PM • $50.00
Chef Carrie Walters
Teresa Kearney
Girls' Night Out; Holiday Appetizers 
Grab a friend and join the party! Add a few new appetizer ideas to your repertoire this holiday season. Chef Carrie will share some of her favorite appetizers and party food ideas for the season while wine educator Teresa will pour some of the season's best wine buys.
Chef Carrie Walters and Teresa KearneyFriday, December 8 • 6:00 PM – 8:30 PM • $75.00
Sherry Monaghan
Family Night - Texas Chili Con Carne 
Hands-On Class
No Beans here - just a lot of beef! This is authentic Texas Chili Con Carne. It's rib-stickin,' cold weather food! Sherry will teach you how to adapt this recipe to your liking (heat-wise). We'll make Ultimate Cheesy Grits to go along with the chili and a "Texas-size," chocolatey-good, Texas Sheet Cake. $75.00 for two people.
Sherry MonaghanSunday, December 10 • 5:00 PM – 7:30 PM • $75.00
Megan Smith
Cheesecake 101 
Heavy, dense, two-bite? Extra creamy, smooth, light-enough-to-eat-a-whole-slice? Savory? Fruity? Chocolate? Cracked? Domed? Pure white? What's your take on the perfect cheesecake? Cheesecake, unlike other desserts has this remarkable ability to bridge the gap between all seasons; the frozen creaminess of summer treats, the decadence of late winter desserts, the spices of fall and the tartness and liveliness of spring. Join Megan Smith of St. Anne the Tart and CAKE&WHISKEY Magazine, for this class and learn the many ways that cheesecake can make your next dinner party a show stopper! We'll take you not only on a culinary journey, but a geographical one as we whip up and devour both sweet and savory cheesecakes from Japan to NYC.
Megan SmithTuesday, December 12 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Culinary Center Christmas Sale 
Culinary Center Christmas Sale
DLM Culinary Center Staff Wednesday, December 13 • 4:00 PM – 7:00 PM • $0.00
Chef Gerrie Bielefeld
The Fabulous Five 
When Chef Gerrie Bielefeld thinks about the magical culinary methods of expressions of the art, she goes back to what she calls The Fabulous Five - the five basic cooking methods: Poaching, Braising; Sautéing and Frying. Each of these techniques results in a finished product with their own flavor profile, texture, and appearance. The secret to the fabulous five is the magic that these cooking methods produce. They are universal, used within every culture and cuisine. If you understand these methods to the whole cooking puzzle, you can cook just about anything. Chef Gerrie will take each of these cooking methods and break them down so that you will achieve success in your kitchen. Chef Gerrie's menu will be paired with wine.
Chef Gerrie BielefeldThursday, December 14 • 6:00 PM – 8:30 PM • $75.00
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