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Class Schedule: All Classes

Julia Hoy
Teresa Kearney
Eastern European Wine & Food 
Join Julia and Teresa for an exciting food and wine pairing evening. Countries such as Hungary, Bulgaria, Romania, and Georgia have ideal climates for growing wine grapes and Teresa will pair her favorites with Julia's delicious menu. Kiopoolu (Roasted Eggplant Spread) with Crostini; Cheese Pirogues with Sautéed Onions and Sour Cream; Hearty Borscht Beet Soup; Chicken Paprikash with Egg Noodles; and Dobos Torte (a Multilayer chocolate Cream and Sponge Cake Torte).
Julia Hoy and Teresa KearneyThursday, February 23 • 6:00 PM – 8:30 PM • $75.00
Mary Cooney
In Nonna's Kitchen 
Couples' Hands-On Class
Just the thought of a meal made by a Nonna (Grandma) is simply heart-warming. Join Mary, a nonna of 3 beautiful grandchildren, for an afternoon of cooking and baking. This Italian menu is sure to become a tradition in your home! Antipasti Platter complete with Italian Meats, Cheeses, Olives and Bread; Pasta in Tomato Sauce with Meatballs and Braciole; Broccoli and Cauliflower with Garlic and Olive Oil; Italian Salad and Tiramisu. This menu will be paired with wine.
Mary CooneySunday, February 26 • 1:00 PM – 4:00 PM • $135.00 per couple
DLM Culinary Center Staff
Smoked Meats & Beer 
An eventful cooking class at Crooked Handle Brewery, Springboro.
Professional Pit Masters, Tony Bunce, and John Gambill, Jr., from Lebanon's Historic BBQ believe in good ol' All-American BBQ done right! DLM is fortunate to host this Kansas City Barbeque Society award winning team. Join us for their Dayton debut at Crooked Handle Brewery. Sign up here for this evening of smoked meats, BBQ and meat smoking tips plus local beer!
DLM Culinary Center Staff Monday, February 27 • 6:00 PM – 8:30 PM • $75.00
Bryn Mooth
Hearty Soups & Flatbreads 
Bryn Mooth, editor for Edible Ohio Valley Magazine and the author of The Findlay Market Cookbook, is back at the Culinary Center to share more great recipes and cooking tips. Join us for this delicious menu with a special nod to Mardi Gras with her "New Orleans-style" coffee Brownie! Chicken Tortellini Soup; Roasted Red Pepper Focaccia; Beer-Bacon Chili; Grilled Red Onion Fontina Flatbread; (Focaccia Croutons and Parmesan Toasts for Garnishes); and "New Orleans-Style" Coffee Brownies. This menu will be paired with wine and beer.
Bryn MoothTuesday, February 28 • 6:00 PM – 8:30 PM • $75.00
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 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: Sweet Potato Soup with Miso and Ginger; Teriyaki Salmon with Garlic Sautéed Carrots and Broccoli served with Steamed Rice; and Almond Cookies for dessert.
DLM Culinary Center Staff Friday, March 3 • 6:00 PM – 8:00 PM • $45.00
Zebbie Borland
Sláinte! 
Couples' Hands-On Class
Join Zebbie for a St. Patrick's day party at the Culinary Center. Students will work together to create these dishes that are steeped in Irish tradition. Irish Cheddar Cheese and Whiskey Fondue; Guinness Beef Stew; Irish Soda Bread; and Bailey's Irish Cream Cheesecake. Beer and wine will be paired with this class.
Zebbie BorlandSunday, March 5 • 1:00 PM – 4:00 PM • $135.00 per couple
Jiffie Hart
How Did THIS Wine Get in My Glass-Exploring Six Key Factors Impacting Wines 
Have you ever wondered why two wines, which seem to be the same, taste so different? Have you every wondered why you can like Chardonnay one day and not the next, or why one Pinot Noir tastes sweet and fruity and the other earthy and smoked? The variables in winemaking are almost endless! In this class, Jiffie Hart, Wine Educator, will arm you with a little education so you can begin to understand the impact that the six key factors of weather/climate, soil grape variety, viticulture (grape growing), vinification (winemaking) and maturation have on the wine you select. A tasting plate will be served at the beginning of class.
Jiffie HartThursday, March 9 • 6:00 PM – 8:30 PM • $75.00
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: New England-Style Clam Chowder; Fish and Chips; and Lemon Chess Pie.
DLM Culinary Center Staff Friday, March 10 • 6:00 PM – 8:00 PM • $45.00
Mary Cooney
Family Night - Build Your Own Calzone 
Hands-On Class
Join Mary for this class and learn how to make a Naples-originated, oven-baked folded pizza - stuffed with Italian meats like salami or ham and your choice of cheeses, including mozzarella, ricotta, parmesan and pecorino. (Add an egg if you wish!) This menu will be rounded out with Asiago Fresco Broccoli Soup and Mini Banana Cream Pies. Join the fun! $75 for two people.
Mary CooneySunday, March 12 • 5:00 PM – 7:30 PM • $75.00
Mary Cooney
Mary's Cookie Table 
Hands-On Class
The Cookie Table is a large table at a wedding reception, arranged creatively and decoratively with many varieties of favorite homemade cookies. Many of you have heard of this popular wedding reception tradition that is said to have originated in Southwestern Pennsylvania (although Youngstown takes credit for the idea too). Some say the wedding cake takes a back seat to the large array of delicious homemade cookies! In this class Mary will teach you how to make four of her family favorites you may want to include on that special cookie table of your own! Chocolate Ricotta Iced Cookies; Chewy Almond Horn Cookies Dipped in Chocolate; Lemon Raspberry Cookies and Toffee Pecan Shortbread. Light snacks and Prosecco Cocktails will be served.
Mary CooneyMonday, March 13 • 6:00 PM – 8:30 PM • $75.00
John Chico
Sous Vide Cooking at Home 
Sous vide has been a popular cooking technique used in restaurants, hotels and cruise ships for years. Why? This cooking method provides tender, succulent dishes that are cooked to perfection every single time. Culinary Instructor John Chico will take you through the basics of how to cook sous vide style at home. We'll taste a menu created all by sous vide from appetizer to dessert including the juiciest turkey breast and the perfect pork chop! This menu will be paired with wine.
John ChicoTuesday, March 14 • 6:00 PM – 8:30 PM • $75.00
Chef Carrie Walters
Sauce Work 
Join Chef Carrie as she takes us through the 5 Mother Sauces and how to use them in your everyday cooking. In class we'll focus on how to reproduce them at home with successful results and discuss plenty of variations. The Culinary Staff will pair wines with this menu that uses a good example of each branch in classic sauce work. Shrimp Newburg in Puff Pastry; Oven Roasted Provençal Tomato Sauce; Pork Tenderloin with Lyonnaise Sauce; Broccoli with Orange Hollandaise; and Beef Tournedos with Roquefort Sauce.
Chef Carrie WaltersWednesday, March 15 • 6:00 PM – 8:30 PM • $75.00
Zebbie Borland
If You Give a Moose a Muffin 
Petite Chefs' Hands-On Class
This class theme is designed after the popular book series by Laura Numeroff. Zebbie teaches young chefs, in the most fun and creative way, with individual hands-on work in the kitchen. Students will participate in the preparation, cooking and baking of these Moosey goodies. Apple Muffins with Crumb Topping; Potato Omelet Muffins; and "Moose" Muffins.
Zebbie BorlandThursday, March 16 • 4:30 PM – 6:00 PM • $45.00
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: Crab Louie Salad; Fisherman's Cioppino; and Dark Chocolate Brownie Sundaes.
DLM Culinary Center Staff Friday, March 17 • 6:00 PM – 8:00 PM • $45.00
Chef Gerrie Bielefeld
Down Home Cooking with Chef Gerrie 
Hands-On Couples' Class
Chef Gerrie's passion and enthusiasm for all things epicurian is contagious! Bring a partner, roll up your sleeves and join Chef Gerrie in the kitchen for this menu of satisfying comfort food. Chicken and Angel Dumpling Soup; Backyard Greens, Apple, Parsnip Salad with Buttermilk Dressing; Kurobuta Confit Cassoulet; and Jasmine Rice Pudding with Lemon Caramel Sauce. This menu will be paired with wine.
Chef Gerrie BielefeldSunday, March 19 • 1:00 PM – 4:00 PM • $135.00 per couple
Karri Perry
Crazy for Chocolate! 
Hands-On Class
Chocolate anyone? In this class, you will learn to make not just one - but two decadent chocolate desserts! Join Karri Perry, award winning baker and author of the blog Blue Ribbon Kitchen as she shares her award winning recipes for both Chocolate Cream Pie and her 2016 Ohio State Fair, first- prize winning Chocolate Cake with Caramel Icing! In this class, students will learn Karri's award winning Pie Crust recipe, and learn how to blind bake a crust. Students will make a miniature chocolate cream pie to take home. Karri will demonstrate how to make the chocolate cake and caramel icing. Samples of both desserts will be served. A light appetizer plate will be served.
Karri PerryTuesday, March 21 • 6:00 PM – 8:30 PM • $75.00
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: Kale And Golden Raisin Salad; Braised Monkfish with Cherry Tomatoes and Basil; and Lemon Shortbread Cookies.
DLM Culinary Center Staff Friday, March 24 • 6:00 PM – 8:00 PM • $45.00
Sherry Monaghan
Down by the Bayou 
Couples' Hands-On Class
This class celebrates the distinctive flavors of Cajun and Creole cuisine. Grab your partner and join Sherry in the kitchen to create dishes that will zap your taste buds with these spectacularly flavorful (spicy - but not too spicy) dishes. Andouille and Kale Soup (a twist on Jambalaya); Shrimp Etouffée; Muffuletta; and Bread Pudding with Bourbon Cream Sauce. This menu will be enjoyed with beer and wine.
Sherry MonaghanSunday, March 26 • 1:00 PM – 4:00 PM • $135.00
John Chico
Mamma Mia 
We all have fond memories of our favorite childhood meals. In this class John pays homage to his mom by demonstrating a couple of meals from his childhood that have stood the test of time. With a little modernization of ingredients, these dishes still prove to be classics. Creamy Polenta with Tonko (Braised Beef); and Skillet Chicken. Side dishes and a simple dessert will be paired with these two entrees. This menu will be paired with wine.
John ChicoMonday, March 27 • 6:00 PM – 8:30 PM • $75.00
Mary Cooney
Homemade Pasta - Spring Inspired 
Hands-On Class
Pasta is the food we love to enjoy year-round. Top it with a sauce made from the freshest, locally grown spring vegetables and you have dining perfection. In this class you will join Mary in the kitchen to make fresh pasta with two types of sauces that say spring is here! Appetizer Platter; Pasta Primavera; and Pasta in Pesto Sauce with Baked Salmon Filet. This menu will be enjoyed with wine.
Mary CooneyWednesday, March 29 • 6:00 PM – 8:30 PM • $75.00
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: Grilled Shrimp Cocktail; Parker House Cod with Au Gratin Potatoes; and Old-Fashioned Chocolate Pudding.
DLM Culinary Center Staff Friday, March 31 • 6:00 PM – 8:00 PM • $45.00
Mary Cooney
Easter Dinner for Entertaining 
Couples' Hands-On Class
This is an impressive menu that can be designed to feed a small or large group of family and friends. Mary will show you how this traditional meal can be done mostly ahead of time for a relaxing buffet brunch or sit-down dinner. Bourbon Glazed Ham; Au Gratin Potatoes; Roasted Maple and Brown Butter Carrots; Mary's Green Beans; 7-Layer Salad and Lemon Cream Pie. This menu will be enjoyed with wine.
Mary CooneySunday, April 2 • 1:00 PM – 4:00 PM • $135.00
Sandy Bergsten
Spring Soirée! 
Spring is the perfect time to entertain. Join Sandy Bergsten, a former professional chef, caterer, writer, photographer, and blogger, for this fun class. On her blog, andshecooks2.com, she shares what she's learned over the past three decades of entertaining. She passes on the tricks of the trade to help even the most harried pull off the perfect party. She'll will show you how you can prepare a dinner party for eight that will keep you out of the kitchen and back in the midst of your guests. The key is preparing and prepping ahead of time. Fire up your grill and serve up a spring-fresh dinner that is sure to impress! Cheese Course; Spring Greens and Vegetable Salad; Watercress Soup; Grilled Salmon; Asparagus with Lemon Butter; Israeli Cous Cous with Mushrooms and Jarlsburg; and Berries with Lemoncello.
Sandy BergstenTuesday, April 4 • 6:00 PM – 8:30 PM • $75.00
Mary Horn
Choosing the Wine Glass- Does it Really Matter? 
In this class we'll explore a variety of stemware and the difference it brings in both tasting and the overall drinking experience. Our wine experts will be here to answer all of your questions. We'll be tasting some fun different varietals whose distinctive attributes will benefit from sipping from the correct vessel. Small tasting plates will be served thoughout the class to complement each wine.
Mary HornThursday, April 6 • 6:00 PM – 8:30 PM • $75.00
Art Chatfield
60-Minute Homemade Dinner Rolls 
Hands-On Class
Would you like to learn how to make great looking and fabulous tasting dinner rolls in a about 60 minutes? Join Art Chatfield for this class and you'll learn the secrets to making light and airy dinner rolls. This is a very dependable recipe that you can serve warm or make ahead and freeze for special occasions. At this hands-on class you will learn several ways to shape these rolls and you'll take a few home too!
Art ChatfieldTuesday, April 11 • 6:00 PM – 8:30 PM • $45.00
Chef Liz Valenti
Chef Liz Valenti's Italian Easter 
Join Chef Liz from Wheatpenny Oven & Bar for an Italian Easter Dinner that is simply delicious. Inspired by Lidia Bastianich, these recipes reflect Liz's heritage and celebrate the arrival of springtime with fresh, seasonal ingredients. Since these recipes can be prepared almost entirely in advance, it leaves you with plenty of time to enjoy the holiday with your family. Scallion and Asparagus Salad; Roasted Lamb Shoulder (Agnelo de Latte Arrosto); Braised Artichokes with Pecornio(Carciofi al Tegame); Fried Chickpea Polenta (Panelle); Easter Bread; and a Lamb Cake! This menu will be paired with wine.
Chef Liz ValentiThursday, April 13 • 6:00 PM – 8:30 PM • $90.00
Mary Horn
Tour of France in 8 Glasses 
Travel to France for a "tasteful" evening at the Culinary Center. Join Heidleberg's wine educator Mary Horn, a Level III Advanced Sommelier and the Vice President of Fine Wine Sales and Education, as she leads us in a class that will feature France's regional and distinctive varietals. The Culinary Staff will serve small plates that will compliment this educational wine tasting.
Mary HornThursday, April 20 • 6:00 PM – 8:30 PM • $75.00
Sherry Monaghan
Lemon Love 
Couples' Hands-On Class
The versatile lemon is the star ingredient in these bright, bold and fresh dishes of the spring season. Savory or sweet - lemon, pure and simply adds flavor and freshness like nothing else. Join Sherry in the kitchen to create this menu that will make you pucker-up! Asparagus Salad with Lemon Vinaigrette; Parsnip Potato Soup; Baked Lemon Chicken; Spring Vegetable Shells and Cheese; and Lemon Ginger Cheesecake. This menu will be paired with wine.
Sherry MonaghanSunday, April 23 • 1:00 PM – 4:00 PM • $135.00 per couple
DLM Culinary Center Staff
Cook the Book: Spring is Here! 
It's time to lighten up! Spring is here and it's time to celebrate the fresh vegetables and foods that cause us love this season. Join us as we share our well-loved recipes from our favorite book authors. We'll have a progressive menu starting with an appetizer and ending on a sweet note. This menu will be prepared with wine and/or beer.
DLM Culinary Center Staff Monday, April 24 • 6:00 PM – 8:30 PM • $50.00
Zebbie Borland
It's Picnic Time! 
Junior Chefs' Hands-On Class
Planning to eat a meal outdoors is great fun. In this class Zebbie will show students how to make picnic perfect recipes that can be easily packed-up for taking to your favorite park or your backyard! Zesty Tortellini Salad; Italian Deli Roll and Strawberry Shortcake in Jar.
Zebbie BorlandWednesday, April 26 • 4:30 PM – 6:00 PM • $45.00
John Chico
Fried Chicken and Fixins 
Salty, crispy, juicy, delicious! Fried chicken done well is a dish that's hard to resist. Join John for this class and learn the process of how to make delicious fried chicken. We'll be serving fixin's that pair perfectly with this crispy treat, including, Pimento Cheese Mac & Cheese; Bacon Braised Green Beans; and Buttermilk & Sour Cream Cornbread.
John ChicoFriday, April 28 • 6:00 PM – 8:30 PM • $75.00
Zebbie Borland
Pin-Worthy Beautiful Desserts 
Zebbie loves celebrations of all kinds. Her party ideas and creativity are put to good use with her many family celebrations! There's always something to celebrate when you have 7 children and 13 grandchildren! In this class, Zebbie will demonstrate how you can make your desserts special with creative techniques and tips. Glazed Fresh Fruit Tart; Chocolate Truffle Layer Cake with Chocolate Shavings; Lemon Bundt Cake with Glaze and Lemon Twists and Pansy Shortbread Cookies. Samples of Zebbie's desserts and a small appetizer plate will be served in this class.
Zebbie BorlandTuesday, May 2 • 6:00 PM – 8:30 PM • $75.00
Zebbie Borland
Flavors of Mexico 
Junior Chefs' Hands-On Class
The popularity of Mexican cuisine cannot be denied. The flavors and ease of preparation make for great appetizers, entrées and side dishes. Join this class with Zebbie and she'll show you how to whip up these tasty dishes that you'll want to make for your family and friends. Black Bean Salsa with Grilled Corn, Red Pepper and Avocado; Mexican Lasagna; and Festive Mexican Wedding Cookies.
Zebbie BorlandWednesday, May 3 • 4:30 PM – 6:00 PM • $45.00
Ed Bartush
The Dynamic Duo 
Join two culinary industry experts, Trisha Ranallo, from Le Creuset and Ed Bartush, from Wustof, as they cook us up a class highlighted by using the right knife for the right task and the ease of cooking with traditional heirloom pieces. No Knead Bread; DLM Sausages with Peppers and Onions; No Stir Risotto and Berry Crumble. We'll pair this delicious menu with wine.
Ed BartushThursday, May 4 • 6:00 PM – 8:30 PM • $75.00
Sherry Monaghan
Weekend Mornings 
Couples' Hands-On Class
There's something comfortably pleasant about making breakfast on a weekend morning. In this class you'll cook along with Sherry to create breakfast dishes that will inspire you to roll out of bed, put the coffee on and cook! Spring Vegetable Frittata; Italian Sausage Bread; Cheesy Grits with Tasso Ham Gravy; Huevos Rancheros Breakfast Enchiladas; and Lemon Blueberry Loaf.
Sherry MonaghanSunday, May 7 • 1:00 PM – 4:00 PM • $135.00 per couple
Chef Carrie Walters
George Punter
Italian Red Wine & Food 
Italy is well known throughout the world for its amazing variety of wine. Join certified wine educator George Punter and Chef Carrie as they explore some of Italy's specific wine regions. Wines will be paired perfectly with this progressive menu. Antipasto Plate; Baked & Stuffed Mushrooms; Eggplant Stack Salad; Veal Saltimbocca and Spumoni Torta.
Chef Carrie Walters and George PunterWednesday, May 17 • 6:00 PM – 8:30 PM • $75.00
Food Adventures with Big Ragu and The Crew
Patio Party with the Food Adventures Crew 
Food Adventures with Big Ragu and The Crew are local food bloggers for Dayton Most Metro. They enjoy highlighting locally owned and operated restaurants and venues to help spread the word about our area's delicious eateries! Join the crew at the grill as they throw an awesome patio party right here at the Culinary Center! The menu for this event includes Grilled Summer Vegetable Pasta Salad with Basil Lemon Ricotta; Grilled Spicy Hawaiian Pizza; Italian Style Grilled Salmon and Grilled Clams; and Bourbon Peanut Butter Milkshakes. This menu will be paired with beer and wine.
Food Adventures with Big Ragu and The Crew Thursday, May 18 • 6:00 PM – 8:30 PM • $75.00
Chef Carrie Walters
Lobster 101 
Join us for our traditional kick-off to summer Lobster Fest! The Ready Family are flying in from Maine and will be our featured instructors at the DLM Culinary Center hosting this 'Lobster 101' class. Full of great lobster tales, no pun intended, these folks are very entertaining and full of knowledge! Menu includes: Lobster Rolls; a decadent Lobster Mac and Cheese; and traditional Boiled Lobster, and Chef Carrie's famous Blueberry Cobbler. And of course, we will pair all of this delicious lobster with wine!
Chef Carrie WaltersFriday, May 26 • 6:00 PM – 8:30 PM • $90.00
Chef Carrie Walters
George Punter
Italian White Wine & Food 
Italy is well known throughout the world for its amazing variety of wine. Join certified wine educator George Punter and Chef Carrie as they explore some of Italy's specific wine regions. Wines will be paired perfectly with this progressive menu. Antipasto Plate; Baked White Fish Wrapped in Potato with Garlic Spinach; Linguine with Shrimp; Chicken Vesuvio and Affogato allo Zabaglione.
Chef Carrie Walters and George PunterWednesday, May 31 • 6:00 PM – 8:30 PM • $75.00