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Class Schedule: All Classes

Sherry Monaghan

Family Night - Westward Ho! 

Hands-On Class
Kick off your boots and stay a while as you learn to cook up some new family favorites! Culinarian and mom Sherry Monaghan will help polish up cooking skills, as well as your appetites. Cowboy Scrapple made with Sausage and Grits; Rustic Chicken with Yukons, Sweet Potatoes, and Sage; Green Chili with Pork; and Hickory Bourbon Apple Cobbler. $75.00 for 2 people.

Sherry MonaghanSunday, April 12 • 5:00 PM – 7:30 PM • $75.00  

Zebbie Borland

Spring has Sprung! 

Hands-On Petite Chefs Class
Bunnies and flowers and all things spring - it has finally sprung! Join Zebbie for this class and celebrate spring by learning to make this fresh and fun menu. Egg Nest Omelets; Carrot-Shaped Cheese Appetizer; and Colorful Spring Flower Cookies.

Zebbie BorlandTuesday, April 14 • 4:30 PM – 6:00 PM • $45.00  


Vietnamese Cuisine 

Hands-On Class
Fragrant, herbal, and bright-Vietnamese cuisine is so much fun to eat, but can be a little daunting starting out! Join culinary instructor Jacqui Kung as she shows you hands-on techniques of how to roll Fresh Spring Rolls with Traditional and Vegetarian Ingredients; Shrimp Wraps with Ginger; and a Traditional Pork Chop with Lemongrass. Menu will be paired with wine and beer.

Jacqui KungWednesday, April 15 • 6:00 PM – 8:30 PM • $75.00  

Jiffie Hart

Passport to France 

Join Jiffie Hart and our Culinary Center team for a "tour" of France. You'll taste and learn about the wines of the Loire, Burgundy, Provence, and Languedoc-Roussillon. Each wine will be paired with a traditional dish from that region. You're guaranteed to go home with some great "stamps" in your wine knowledge passport, and some fun new recipes to try at home.

Jiffie HartFriday, April 17 • 6:00 PM – 8:30 PM • $75.00  

Ed Hill

Hill Family Farm Supper 

Please join us and the Hill Family for a farm-style supper! Ed Hill and family live and farm in Xenia while raising free-roaming chickens that are fed a diet free of antibiotics and animal by-products. Their chickens are sold at Dayton's best restaurants and sold right here at DLM. Ed, a true renaissance man, and his fun-loving family will share farm stories and some of their favorite recipes. We'll rustle up all the fixins' of a true Ohio farm supper, full of all of the delicious local ingredients we can get our hands on. Get to know the Hill Family and try some fo the best Cast Iron Fried Chicken you'll ever have!

Ed Hill Sunday, April 19 • 4:00 PM – 6:00 PM • $45.00  

Zebbie Borland

Welcome Spring! 

Junior Chefs Hands-On Class
Spring has sprung and Zebbie is ready to celebrate with this fun menu filled with creative ideas that you'll want to share with all your family and friends! Woven Puff Pastry Pot Pie; Shredded Carrot Salad; and Pink Bunny Slippers.

Zebbie BorlandTuesday, April 21 • 4:30 PM – 6:00 PM • $45.00  

Kate Kennard

All New Clean & Lean Weeknight Meals  

Kate Kennard is back by popular demand with more healthful and tasty weeknight meal recipes. Kate, a Holistic Health Coach and Personal Trainer, will share healthy lifestyle tips and time-saving meal ideas. She will also give us great recipes for snacks that hit the spot for those hungry, in-between meal times! Quinoa Stuffed Red Peppers with Pesto Drizzle; Moroccan Sweet Potato and Carrot Salad with Pomegranate Seeds and Feta; Kale Salad with Uncured Pancetta and Shaved Parmesan; Handmade Black Bean Burgers; and Green Salad with Garlic Vinaigrette.

Kate KennardWednesday, April 22 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters
David  McKibben

Girls' Night Out; Spring Celebration Tablescapes and Party Food 

Chef Carrie and local designer David McKibben are pairing up once again for a fun evening of tablescapes design and wonderful spring party food. Join us and learn how to create beautiful tablescapes for any spring celebration you may be hosting this spring and summer. From bridal showers to graduation open house parties, The Culinary Staff will serve up some of their favorite foods, punches, and drinks that will work perfectly for your next soirée!

Chef Carrie Walters and David McKibbenThursday, April 23 • 6:00 PM – 8:30 PM • $75.00  

Jack Zindorf

Family Night - Grilled Cheese Central class 

Hands-On Class!
If you love grilled cheese, this is the class for you! Grab a friend or family member and let's start toasting up some unbelievable grilled cheese sandwiches. Jack will start us off with his favorite Tomato Basil Soup. We’ll then move on to a smorgasbord of our favorite melting cheeses from around the world. With all of our different fresh Artisan Breads, unique pantry items, and the best Deli in southwest Ohio, we will sample the most creative sandwiches! $75.00 for 2 people.

Jack ZindorfSunday, April 26 • 5:00 PM – 7:30 PM • $75.00  

Chef Carrie Walters

Knife Skills - Vegetables 

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.

Chef Carrie WaltersMonday, April 27 • 6:00 PM – 8:30 PM • $75.00  

Matthew Somich

Dumplings Go Global 

Hands-On Class
Almost every country has a version of a dumpling. In simplistic terms, it's a pocket of dough filled with either savory or sweet stuffing. More than a sum of their parts, they not only highlight local and regional specialties, but are delicious and affordable! Chef Matt will show you hands-on how to make some of his favorites. Käsespätzle (Spaetzle with Onions and Gruyére Cheese); Pierogi; Semmelknödel (Bavarian Bread Dumplings); Jiaozi (Chinese Pork Dumplings); and Apple Dumplings.

Matthew SomichTuesday, April 28 • 6:00 PM – 8:30 PM • $75.00  

Julia Hoy

Healthy Springtime Harvest 

Spring arrives in our markets in a wave of green, from asparagus to artichokes. Our mouths salivate at the idea of all the fresh berries and fruit soon to hit the market and enter our grocery bags. Julia's recipes are a reflection of this much-anticipated season. Mixed Greens with Apricot Vinaigrette; Grilled Vidalia Onion with Wild Mushrooms and Lemon Zest; Cream of Asparagus Soup; Artichoke, Fennel, and Oil Cured Olives over Penne; and Berry Macaroon Tart. This menu will be paired with wine.

Julia HoyThursday, April 30 • 6:00 PM – 8:30 PM • $75.00  

DLM Culinary Center Staff

Movie Night + Award Winning California Wines 

This is an event you won't want to miss! Join us for an evening filled with tastings of award-winning California wines, excellent nibbles, and the movie, Bottle Shock, the story of the early days of California wine making featuring the now infamous blind Paris wine tasting of 1976 that has come to be known as "Judgment of Paris." Four wines will be served with two perfectly paired plates.

DLM Culinary Center Staff Friday, May 1 • 7:00 PM – 9:00 PM • $40.00  

Chef Elizabeth Wiley

A Day in the Kitchen With Wiley 

Hands-On Class
Spend the day in the Culinary Center with Chef Elizabeth Wiley, creator and owner of The Meadowlark and Wheat Penny Oven and Bar . The day will begin with the class developing a menu in the Culinary Center with Wiley, and then shopping together at the market gathering more inspiration along the way. There are no set menus and no recipes provided before, during, or after the experience. We suggest taking notes! The best part is that students help prepare dishes with Wiley's guidance, and then dine together on the creations. One or two wines or beers will also be selected, according to what the chef feels will best complement the food. Our Day in the Kitchen classes offer an intimate, unique, and highly educational experience gleaned from one-on-one interaction with the chef, plus a whole lot of fun!

Chef Elizabeth WileySunday, May 3 • 1:00 PM – 5:00 PM • $95.00  

Matthew Somich

Pig Centric 

It's all about the pig in this cooking class! Join Chef Matt as he breaks down some of his favorite cuts of pork and the best method of cooking for each one! Garlic and Red Wine Sausage; Asian Roasted Pork Shoulder; Pork Osso Bucco; and Cuban Grilled Pork Chops with Mojo Sauce. This menu will be paired with beer and wine.

Matthew SomichTuesday, May 5 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters
George Punter

Days of Wine and Rosés 

Join wine educator George Punter and Chef Carrie for a Rosé-lovers class! Rosé is affordable, food friendly, and downright delicious, and just happens to be one of George's favorite varietals. Chef Carrie's rustic menu will include: Provençal Cheese and Artisan Salami; Ratatouille Baked Fish; Saffron Couscous; Roque's Beef Carnitas with Charred Poblanos; and Thai Chocolate Peanut Butter Cups - a great combination of spicy and sweet!

Chef Carrie Walters and George PunterWednesday, May 6 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters

10 Fundamental Cooking Skills  

Hands-On Class
Think you can't cook? Ever wonder why it looks so easy on TV? Chef Carrie will teach you prepping and cooking skills that will have you cooking like a pro in no time. In this class, you will roll up your sleeves and practice the skills that will help you work more efficiently in the kitchen and maybe even fix a few bad habits. You will learn these 10 basic, essential skills: how to dice an onion; brown/sear; roast a chicken; poach an egg; make a pan sauce; whisk a vinaigrette; make a roux; boil pasta - al dente!; make a béchamel sauce; and carve a chicken. Now you're cooking!

Chef Carrie WaltersMonday, May 11 • 6:00 PM – 9:00 PM • $75.00  


An Evening with Olive 

Dayton is proud to have Olive, a locally sourced, unique restaurant located in the old Wympee Diner downtown. They specialize in vegan, gluten free, and mutli-allergy friendly cuisine. Chef David Kerg leads the kitchen with passion and creativity and will show us how to cook some of their popular menu items. This menu will be paired with wine.

Chef David KergTuesday, May 12 • 6:00 PM – 8:30 PM • $75.00  

Sandy Bergsten

Don't Stress the Event 

Join Sandy Bergsten for this class, and let her show you how not to feel overwhelmed by that party you're planning! Sandy will teach you how to host the perfect open house, graduation party, or shower buffet. The key is planning and prepping all the components well ahead of time. She'll share her tricks of the trade so you too can entertain a crowd with ease! Sandy's seasonal menu will be paired with wine.

Sandy BergstenWednesday, May 13 • 6:00 PM – 8:30 PM • $75.00  

Matthew Somich

Cooking with Lamb 

Lamb is a classic choice for spring and because of its versatility and lovely presentation, well-suited for any menu. Join Chef Matt and learn how to prepare and cook lamb in a variety of ways. Olive and Feta Stuffed Lamb Burger; Grilled Lamb Chops with Yogurt and Pomegranate Gastrique; Herb and Garlic Roasted Leg of Lamb; and Moroccan-Braised Lamb Shank. This menu will be paired with wine.

Matthew SomichThursday, May 14 • 6:00 PM – 8:30 PM • $75.00  

Jack Zindorf

Cooking With Spirits 

Couples Hands-On Class
From bland to grand! In this class, Jack will teach you how to enhance the flavor of your food by using the contents from your liquor cabinet. Whether cooking with wine, beer, or liquor, alcohol brings about the flavor in food. Limoncello Shrimp Bruschetta; Vodka Sauce with Italian Sausage and Penne Pasta; Pan-Seared Pork Loin with Cognac Mustard Sauce; Yamarettos; and Grilled Fresh Pineapple with Rum Butter Sauce.

Jack ZindorfSunday, May 17 • 1:00 PM – 3:30 PM • $135.00 per couple  

Brendan Ready
John  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.

Brendan Ready and John ReadyFriday, May 22 • 6:00 PM – 8:30 PM • $75.00