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Class Schedule: All Classes

Chef Carrie Walters
Culinary Center Private Event 
Culinary Center Private Event
Chef Carrie WaltersThursday, September 7 • 11:00 AM – 2:00 PM • $0.00
Todd Templin
Chef Carrie Walters
French Wine and Food 
Join us for a wonderful evening of French Champagne and Bordeaux paired with dinner. Hosted by Aurelie "Lily" Baetche, Todd Templin, and Chef Carrie, this is sure to be a fantastic event. We'll focus on the great "bubbles" of Canard Duchene and Thienot Champagnes and how these magnificent wines are lovingly made and how they pair with food.
Todd Templin and Chef Carrie WaltersTuesday, September 12 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Private Wine Tasting Event 
Private Wine Tasting Event
DLM Culinary Center Staff Thursday, September 14 • 5:30 PM – 7:30 PM • $0.00
Mary Cooney
Dressing Up Dinner 
Couples' Hands-On Class
Inviting friends for dinner can be a lot of fun, especially when you have help in the kitchen! Join Mary and other couples for this class and learn to make a lovely dinner menu you'll want to replicate for your next dinner party. Mushroom Gruyere Tart; Fall Chopped Salad with Pears, Pecans and Feta; Chicken Roulade with Cream Sauce; Tuscan Style Roasted Carrots; Roasted Mushrooms in Browned Butter, Garlic and Thyme Sauce; and Ultimate Chocolate Pie. This menu will be paired with wine.
Mary CooneySunday, September 17 • 1:00 PM – 4:00 PM • $135.00 per couple
Mary Cooney
Homemade Fresh Pasta: Ravioli 
Hands-On Class
Preparing fresh pasta from scratch is one of the most satisfying tasks in the kitchen. Mary will show you how to make fresh pasta dough, both by hand and with a food processor. You'll discover, with a little patience and practice, how easily you can create delicious results. Mary will teach you how to make two fillings as well as accompaniments that will take this fresh pasta to a whole new level of tastiness! Homemade Pasta Dough; Spinach, Swiss Chard, Cheese and Prosciutto Filling; and 3-Cheese Filling with Creamy Tomato Sauce. These dishes will be paired with wine.
Mary CooneyWednesday, September 20 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Local Supper Club; Late Summer Harvest 
Join us for a late summer harvest dinner. The DLM Culinary Staff will cook and serve a delicious menu using the freshest seasonal vegetables, local beef and chicken to create a scrumptious late harvest dinner. Roasted Squash Soup with Pancetta Crisps and Fried Sage; Braised Chicken with Autumn Vegetables; Grass Fed Beef Roast; Sautéed Greens; Apple Crisp with Oats, Cinnamon and DLM Vanilla Gelato and DLM Apple Cider. We'll have wine and beer for purchase with this menu.
DLM Culinary Center Staff Friday, September 22 • 6:00 PM – 7:30 PM • $35.00
DLM Culinary Center Staff
UD Continuing Education Private Event 
University of Dayton Continuing Education Private Event
DLM Culinary Center Staff Friday, September 22 • 10:00 AM – 11:30 AM • $0.00
Sherry Monaghan
Family Night - Potato Bacon Chowder 
Hands-On Class
There's a chill in the air which means it's time to cook up a pot of comforting soup! Cook along with Sherry and she'll teach you how to prepare this menu perfect for those chilly autumn nights. Potato Bacon Chowder; Cheddar Biscuits and Chocolate Peanut Butter Bars. $75.00 for two people.
Sherry MonaghanSunday, September 24 • 5:00 PM – 7:30 PM • $75.00
 
Tailgate MVPs 
Menu coming soon.
Monday, September 25 • 6:00 PM – 8:30 PM • $75.00
John Chico
Along Came a Slider 
Football season is well underway and we've got your tailgate menu covered with John's awesome line up of his favorite slider recipes that are sure to be a hit with your guests. Pull Apart Philly Cheesesteak Sliders; Meatball Parmesan Sliders; Grilled Buffalo Chicken Sliders; and Mini Shredded Beef Tacos. This menu will be paired with beer.
John ChicoMonday, September 25 • 6:00 PM – 8:30 PM • $50.00
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 WaltersWednesday, September 27 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Luncheon Private Event 
Luncheon Private Event
DLM Culinary Center Staff Thursday, September 28 • 11:00 AM – 1:00 PM • $0.00
DLM Culinary Center Staff
UD Continuing Education Private Event 
University of Dayton Private Event
DLM Culinary Center Staff Friday, September 29 • 10:00 AM – 11:30 AM • $0.00
Chef Carrie Walters
Culinary Center Private Event 
Culinary Center Private Event
Chef Carrie WaltersSunday, October 1 • 1:00 PM – 4:00 PM • $0.00
Zebbie Borland
Junior Chefs' Culinary Adventure to England, Wales and Scotland 
Junior Chefs' Hands-On Class
Young chefs will delight in this culinary food adventure through England, Wales and Scotland with Zebbie. These recipes will peek students' interest for other cuisines of the world. Coronation Chicken Salad - This dish was created to celebrate the coronation of Queen Elizabeth II in 1953. Its flavors are a cross of culture; English and Indian. There is sweetness from apricots and mango chutney and spice from curry powder. It has become a staple in the U.K. Welsh Rarebit - This dish is made with a savory white sauce with cheddar cheese and various other ingredients and served hot, after being poured over slices of toasted crusty bread, or the cheese sauce may be served in a chafing dish like a fondue, accompanied by sliced, toasted bread. Scottish Shortbread Cookies -These rich cookies are made with butter, sugar and flour and can be made in many shapes - traditionally served at Christmas time in Scotland.
Zebbie BorlandMonday, October 2 • 4:30 PM – 6:00 PM • $45.00
Mary Cooney
Best of Mary's Kitchen 
This is the food we crave all year 'round, but especially when there's a chill in the air. This class highlights a few more recipes from Mary Pietrantonio Cooney's popular cookbook, Mary's Kitchen. These recipes are perfect for a Sunday family dinner. Learn to make one of Mary's delicious homemade soups and a baked pasta dish that can be made ahead and pulled out of the fridge on a busy weeknight too! Stuffed Portobello Mushrooms; Minestrone; Baby Greens Salad with Fennel, Oranges, Dried Cherries and Slivered Almonds; Baked Ziti; Sticky Chicken Thighs; Broccoli with Garlic and Olive Oil; and Banana Cream Pie. This menu will be paired with wine.
Mary CooneyWednesday, October 4 • 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 KearneyThursday, October 5 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
UD Continuing Education Private Event 
University of Dayton Continuing Education Private Event
DLM Culinary Center Staff Friday, October 6 • 10:00 AM – 11:30 AM • $0.00
DLM Culinary Center Staff
Pumpkin Palooza 
Celebrate everything pumpkin! We've put together our favorite pumpkin recipes that we like to cook in our home kitchens. We'll share both savory and sweet recipes for this popular squash that you'll want to add to your recipe collection. Maple Roasted Pumpkin, Arugula and Dried Cherry Salad; Pumpkin Soup with Sage and Pancetta; Pumpkin Gingerbread with Orange Glaze; Pumpkin Pie with Toffee Walnut Topping and Roasted Pumpkin Seed Brittle.
DLM Culinary Center Staff Tuesday, October 10 • 6:00 PM – 8:30 PM • $75.00
 
Junior Chefs' Cake Decorating 101 
Junior Chefs' Hands-On Class
Join Sabrina Fiffe, from Love Cakes By Dorothy Lane Market, for this class and learn basic cake decorating techniques. Students will learn the tips and tricks for frosting a cake and using different piping techniques for creating their own designs. After practicing and becoming comfortable with their decorating skills, they will frost and decorate cupcakes and their own 8-inch cake to take home. Light snacks will be served.
Sabrina FiffeWednesday, October 11 • 4:30 PM – 6:30 PM • $75.00
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, October 12 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
UD Continuing Education Private Event 
University of Dayton Continuing Education Private Event
DLM Culinary Center Staff Friday, October 13 • 10:00 AM – 11:30 AM • $0.00
Mary Cooney
It's Apple (Pie) Season! 
Hands-On Class
Apple Season is one of the most anticipated in the foodie world, and it wouldn't be complete without filling the house with the scent of a homemade apple pie. Mary will teach you how to make her incredible all-butter pie crust and a delicious fresh apple filling using her special combination of apple varieties. Students will make their own regular size pie to take home and bake. Fresh Apple Pie à la mode and light snacks will be served.
Mary CooneyMonday, October 16 • 6:00 PM – 8:30 PM • $75.00
John Chico
Not Your Mom's Comfort Food 
It's challenging to cook meals for both adults and children that everyone enjoys. If you feel like you are always cooking reruns, join John for this fun and delicious class. Branch out and lean how to cook some modern comfort food dishes that everyone will rave about. Polenta with Beef and Mushrooms; Chopped Salad with Garlic Vinaigrette; Stuffed Artichokes and Pumpkin Mousse. This menu will be paired with wine.
John ChicoTuesday, October 17 • 6:00 PM – 8:30 PM • $75.00
Todd Templin
Chef Carrie Walters
Terra d'Oro Winery; The Art of Blending 
Have you ever wondered what it is like to be the winemaker evaluating different varietals to make the final blend that goes to bottle? Here is your chance to be the winemaker for an evening of tasting, evaluating and making your own blend of Zinfandel using three classic blending varietals of Terra d'Oro Amador Zinfandel: Barbera, Petite Sirah and Teroldego. Presented by Steve Sliger, CSW of Trinchero Family Estates, this limited space event will be informative, fun and of course, along with some wonderful dishes from the Culinary Team.... tasty!
Todd Templin and Chef Carrie WaltersWednesday, October 18 • 6:00 PM – 8:30 PM • $75.00
Food Adventures with Big Ragu and The Crew
Halloween Party with the Food Crew 
Dayton Food Adventures Crew is back at the Culinary Center with a spooktacular Halloween party menu! Jackie, Chef Lee Anne, and Steve will show you how to prepare these frighteningly fun recipes just in time for the big night! Steve, aka The Big Ragu, will get the party started and keep it going! Ghost Pirate's Sea Treasure - deep fried butterflied shrimp over seaweed and crab salad; Caramelized Shallot Dip with Rosemary and Thyme, served with Kettle Chips and Pickled Yellow Cauliflower; Amish Soft Pretzels with Beer Cheese and Pumpkin Spice Dipping Sauces; Pumpkin Arancini with Wilted Rainbow Swiss Chard and Crispy Pancetta; Baked Chicken and Winter Squash Taquitos with Garlic Sage Dipping Sauce; and White Zombie Shooters. This menu will be paired with beer and wine.
Food Adventures with Big Ragu and The Crew Thursday, October 19 • 6:00 PM – 8:30 PM • $75.00
Chef Liz Valenti
Pizza Version 2.0 with Chef Liz 
Hands-On Class
Experience the pizza-making magic of Chef Liz Valenti of Wheat Penny Oven and Bar in tonight's class. We love the laid-back, generous teaching style of Chef Liz who is always eager to share her talent for making the best pizza Dayton has to offer. Liz will show us how to make a couple of new pizza doughs she's excited about; and as always we'll use the freshest, most flavorful ingredients for topping the pies. This menu will be paired with wine and beer.
Chef Liz ValentiFriday, October 20 • 6:00 PM – 8:30 PM • $95.00
Mary Cooney
Family Night - Chicken Alfredo 
Hands-On Class
Alfredo sauce - who doesn't love the rich, creamy texture and flavor of such simple perfection! Invite a family member or friend to join you for this hands-on class where Mary will show you the secret for creating sauce perfection. This menu is packed with recipe keepers, including a hearty soup and a quick and easy pie! Chicken Alfredo; Pasta Fagioli; Green Beans and Sugar Cream Pie. $75 for two people.
Mary CooneySunday, October 22 • 5:00 PM – 7:30 PM • $75.00
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
 
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 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; 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; and Yoshinoya - Yakitori Chicken and Vegetables - a highly flavored style of grilled food. 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 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
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.
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
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 will teach you step-by-step how to make mouthwatering Cinnamon Rolls with Cream Cheese Frosting and a buttery Danish Dough. 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)
These recipes will become regulars for quick but satisfying meals. Sherry will teach students different cooking methods for several cuts of beef and then they will prepare three delicious dishes. 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
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