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DLM CULINARY CENTER

Class Schedule: All Classes

DLM Culinary Center Staff

 Culinary Center Private Event

Culinary Center Private Event
DLM Culinary Center Staff Thursday, September 10 • 11:00 AM – 1:30 PM • $0.00  

DLM Culinary Center Staff

 UD Continuing Education Class

University of Dayton Private Event
DLM Culinary Center Staff Friday, September 18 • 10:00 AM – 11:30 AM • $0.00  

Chef Carrie Walters

 Sushi Workshop

Hands-On Class
Be your own sushi master! In this fun workshop, you will learn how easy it is to make sushi in your own kitchen. Chef Carrie will show you how to master making sushi rice and how to use a bamboo rolling mat. We'll learn how to make Ebi; Inside Out Rolls; Maki Rolls and Spicy Tuna Hand Rolls. Plus, we'll make a special Dessert Sushi! This menu will be paired with wine.
Chef Carrie WaltersSaturday, September 19 • 9:00 AM – 12:00 PM • $75.00  

 

 Get Piggy With It!

Chef David Kerg of Olive, An Urban Dive, a locally sourced, unique restaurant located in the old Wympee Diner downtown, specializes in vegan, gluten free, and multi-allergy friendly cuisine. Chef David leads the kitchen with passion and creativity, and is back with us with another outstanding menu. Tonight it's all about the pig! Join this class and feast on these mouthwatering dishes. Arugula Salad with Olive Oil-Poached Shrimp, Salt Roasted Golden Beets, Bacon Crumbles, Feta, & Shallot Vinaigrette; Pan-Seared Scallops Topped with Bacon Jam, Crimini Mushrooms, and Orange Pepper Coulis; Pig Cheek Sandwich with Blueberry Aioli on a Pretzel Bun; Honey and Bourbon Roasted Pork Belly, Goat Cheese, and Green Onion Polenta; and Green Beans with Pan Drippings. This menu will be paired with beer and wine.
Chef David KergTuesday, September 22 • 6:00 PM – 8:30 PM • $75.00  

DLM Culinary Center Staff

 UD Continuing Education Class

University of Dayton Private Event
DLM Culinary Center Staff Friday, September 25 • 10:00 AM – 11:30 AM • $0.00  

Jack Zindorf

 Family Night: Stir Fry Cooking - Easy & Quick!

Hands-On Class
Grab a family member or friend and join Culinary Instructor Jack Zindorf to learn a fast and fresh way to cook together. These recipes aren’t labor intensive but they are big on flavor. Jack will explain how easy it is to use a wok to create traditional and not-so-traditional stir-frys. Mongolian Beef with Steamed Rice; Honey Chicken; Veggie Stir Fry Side Dish; and Bananas Foster. $75 for 2 people.
Jack ZindorfSunday, September 27 • 5:00 PM – 7:30 PM • $75.00  

Carla Snyder

 Sweet and Tart

We're excited for Carla Snyder's return to the Culinary Center! From Carla's latest book, Sweet and Tart, she'll be making bright yellow, tart, and zingy lemon desserts, as well as savory appetizers. There's no end to the versatility of lemons and Carla will show you how to use this fresh and tart citrus fruit superbly. So lemon lovers unite! Flat Bread with Lemony Pesto; Lemony Hazelnut and Parmesan Cookies; Lemon-Berry Cupcakes with Blackberry Buttercream; Lemon Scones with Blackberries; Ginger Donuts with Lemon Glaze; and Strawberry Sorbet with Lemon.
Carla SnyderTuesday, September 29 • 6:00 PM – 8:30 PM • $75.00  

Jack Zindorf

 Culinary Center Private Event

Culinary Center Private Event
Jack ZindorfWednesday, September 30 • 6:00 PM – 8:30 PM • $0.00  

DLM Culinary Center Staff

 UD Continuing Education Class

University of Dayton Private Event
DLM Culinary Center Staff Friday, October 2 • 10:00 AM – 11:30 AM • $0.00  

Jack Zindorf

 Down Home Country Cooking

Hands-On Couples' Class
Who wouldn’t want to sit down to a good ol’ fashioned home-cooked meal? There’s something about the simplicity and soul-satisfying feeling this type of food brings. In this class, culinary instructor Jack Zindorf will share his down-home favorites. So come on in and cook up a hearty meal. (You can always take a nap when you get home.) Tossed Salad with Homemade Raspberry-Pecan Dressing; White Cheddar and Herb Biscuits; Smothered Seven Steak with Onion Gravy and Mashed Potatoes; Jack’s favorite Green Beans with Brown Butter; and Aunt Bea’s Sunday Peach Cobbler made with DLM Old-Fashioned Peaches! This menu will be paired with wine.
Jack ZindorfSunday, October 4 • 1:00 PM – 4:00 PM • $135.00  

Sherry Monaghan

 Teen Class: Hey Mom, I want to be a Vegetarian!

Hands-On Teen Class
Struggling to convince your mom that you're serious about becoming a vegetarian? Convince her by showing you can do this yourself. Culinary Instructor Sherry Monaghan's recipes will be mom-approved and the whole family will love them! Blueberry Breakfast Protein Bars; Grilled Veggie Flatbread with Hummus and Feta; Lentil Burger with Sautéed Mushrooms; Eggplant Parmesan with Tuscan Kale Salad; and to finish, Berrylicious Chia Pudding.
Sherry MonaghanMonday, October 5 • 6:00 PM – 8:30 PM • $75.00  

Dawn Somerlot Vaflor

 Gluten Free 101: Getting Started on a Gluten Free Diet

Hands-On Class
Have you recently been diagnosed with celiac disease or are you gluten intolerant and wish to make changes in your health by eliminating wheat/gluten from your diet? Join Dawn Vaflor, owner of Purely Sweet Bakery, for this class as she covers some basics about what gluten is and how it can affect the body for those who are sensitive. Dawn will then then lead you through a "how-to" segment on ingredient/label reading, grocery list shopping, and then we will have some hands-on fun by creating delicious foods that can be safely enjoyed. You won't want to miss this very informative class! Gluten-Free Artisan Bread (enjoy with soups, salads, gluten-free pastas, or for sandwiches - a versatile bread); Savory Gluten-Free Homemade Chicken Noodle Soup; and "Better Than Grandma's" Gluten-Free Chocolate Chip Walnut Cookies.
Dawn Somerlot VaflorTuesday, October 6 • 6:00 PM – 8:30 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 WaltersWednesday, October 7 • 6:00 PM – 8:30 PM • $75.00  

 

 Seafood with McCormick & Schmick's

Come join us and get to know the good folks at Dayton's own McCormick & Schmick's Seafood Restaurant. Chef David Kim will show you the ropes on how to handle and cook both fish and shellfish. He will help take the intimidation out of preparing restaurant-quality dishes that you will enjoy replicating at home! Chef David's menu will be determined by the freshest catch DLM has to offer. This menu will be paired with wine.
Chef David KimThursday, October 8 • 6:00 PM – 8:30 PM • $75.00  

Julia Hoy

 Oktoberfest Dinner Party

Couples' Hands-On Class
The world's largest festival, Oktoberfest is held every year during late September and early October (it runs 16 days!) in Munich, Germany. Our German-style celebration is a bit smaller but just as much fun and the food will be authentically German. Join Culinary Instructor Julia Hoy for this hands-on class and learn how to make these German specialties: Potato Pancakes with Smoked Trout Salad and Greens; Julia's mother's Warm Potato Salad with Traditional Schnitzel; Kaltes Ente (German cold duck) and, of course, Apfel Strudel (apple strudel). This class will be paired with beer, of course!
Julia HoySunday, October 11 • 1:00 PM – 4:00 PM • $135.00 per couple  

DLM Culinary Center Staff

 Culinary Center Private Event

Culinary Center Private Event
DLM Culinary Center Staff Monday, October 12 • 1:30 PM – 4:00 PM • $0.00  

Chef Liz Valenti

 Pasta, Wheat Penny, and Chef Liz

Hands-On Class
How could you go wrong with this class? Chef Liz Valenti of Wheat Penny Oven & Bar has had an amazing cooking career and we are so lucky to have her talent in Dayton. Her newest passion is pasta. Join us as she takes us on a cooking journey exploring some the most delicious seasonal pasta dishes that you can recreate at home. This menu will be paired with wine.
Chef Liz ValentiTuesday, October 13 • 6:00 PM – 8:30 PM • $95.00  

George Punter
 DLM Culinary Center Staff

 Exploring Italian Wines with Banfi

Interested in Italian wines? Join us in welcoming Bill Whiting, Director of Wine Education at the award-winning Banfi Winery in Tuscany. You'll learn about Italy's unique viniculture and gain a better understanding of both Italian whites and reds. In this wine education class, we will pair the wines with small tasting plates from our Culinary Center staff.
George Punter and DLM Culinary Center Staff Wednesday, October 14 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters

 Warped Wing Beer and Food Pairing

The Warped Wing folks are back and this time it's all about pairing Dayton's best craft beer with food. Learn the best pairings from the guys who actually brew the beer! They'll share tips on how best to showcase the flavors for bringing out the best of both worlds—food and beer. Stilton Cheddar Ale Soup; Roasted Pear Salad; Sausage Sampler Plate; Rare Roast Beef with Horseradish Crust and Chocolate & Dulce de Leche Icebox Cake!
Chef Carrie WaltersThursday, October 15 • 6:00 PM – 8:30 PM • $75.00  

DLM Culinary Center Staff

 UD Continuing Education Class

University of Dayton Private Event
DLM Culinary Center Staff Friday, October 16 • 10:00 AM – 11:30 AM • $0.00  

Matthew Somich

 Sausage Making: Saturday Workshop

Hands-On Class
Are you interested in making your own sausage? Roll up your sleeves and join Culinary Instructor Chef Matt Somich as he shows you the ropes. Students will learn how to select meats along with herbs and spices to make delicious handmade sausages. Chef Matt will go over equipment and techniques, including grinding, mixing, stuffing, and tying of links. We'll then make Classic Breakfast Sausage, Red Wine & Garlic Sausage, and Beef Short-Rib Frankfurters!
Matthew SomichSaturday, October 17 • 9:00 AM – 12:00 PM • $75.00  

Julia Hoy

 Noble Circle Private Event

Noble Circle Private Event
Julia HoyMonday, October 19 • 6:00 PM – 8:30 PM • $0.00  

Bryn Mooth

 Findlay Market Favorites

Bryn Mooth is the Editor of Edible Ohio Valley magazine, cookbook author, and Master Gardner. This class will highlight recipes from her book The Findlay Market Cookbook. These recipes celebrate the freshest seasonal and local foods possible. Join us for this interesting class and enjoy these purely wholesome, satisfying dishes. Baked Brie with Herb-Infused Honey; Market Salad with Green Goddess Dressing; Wild Mushroom Soup with Buttermilk and Bacon; Sour Cream Cornbread Muffins; and Roasted Italian Sausages with Grapes and Mashed Red Potatoes. This menu will be paired with wine.
Bryn MoothTuesday, October 20 • 6:00 PM – 8:30 PM • $75.00  

Zebbie Borland

 Junior Chefs: Ghoulish Goodies

Junior Chefs' Hands-On Class
Culinary Instructor Zebbie Borland is calling all ghosts, witches, and zombies to this class where you will learn to create scary food concoctions perfect for frightening family and friends on Halloween night! Spooky Spider Salad; Taco Monsters (with meatball eyes!); Foaming Witches Brew; and Ghost Cake with Flaming Eyes!
Zebbie BorlandWednesday, October 21 • 4:30 PM – 6:00 PM • $45.00  

Julia Hoy

 Bountiful Autumn Squash

Are you curious about the different types of squash available at DLM this time of year? Culinary Instructor Julia Hoy will teach you about several of the squash varieties, and will demonstrate preparation and cooking methods for how to use these fall beauties imaginatively. Spiced Hubbard Squash Soup; Roasted Butternut Squash Salad with Cider Vinaigrette; Easy 3-Cheese Spaghetti Squash; Sweet & Spicy Roasted Acorn Squash; Pasta with Carnival Squash and Pancetta; and Kabocha Squash Cake with Brown Sugar Cream! This menu will be served with wine.
Julia HoyThursday, October 22 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

 Easy as Pie; Saturday Workshop

Hands-On Class
Join Culinary Instructor Mary Cooney for our new Saturday Workshop Series. This class is all about Apple Pie! We will concentrate first on mastering a Classic Apple Pie, then we will start to add some variations. You will learn hands-on how to make three distinctively different pie toppers with Mary's famous all-butter foundation crust. Learn how to master a Vented Crust Top, a Woven Lattice Top, and a delicious Buttery Crumb Top. You will make your own, ready-to-bake Apple Pie with your choice of topping to take home and show off! Light snacks will be served.
Mary CooneySaturday, October 24 • 9:00 AM – 12:00 PM • $75.00  

Mary Cooney

 Fall Harvest Dinner

Hands-On Couples' Class
Bring a partner to this class and learn to create this comforting fall harvest dinner menu, perfect for a dinner party or Sunday dinner on a cool fall evening. Culinary Instructor Mary Cooney will walk you through these delicious recipes that you will use over and over again throughout the Autumn season. Stuffed Puffed Pastry Bundles; Salad with Roasted Beets, Apples, Walnuts and Goat Cheese; Hommemade Gnocchi with Mushroom Ragu; Roasted Pork Tenderloin with Fresh Herbs; Roasted Vegetable Medley; and for dessert, Pumpkin Roll. This menu will be paired with wine.
Mary CooneySunday, October 25 • 1:00 PM – 4:00 PM • $135.00  

Jack Zindorf

 Cast Iron Cooking

Culinary Instructor Jack Zindorf is crazy about cooking with cast iron. The reason could be because it has the ability to withstand and maintain very high cooking temperatures (making it a great choice for searing or frying); or because of its excellent heat retention (making it a good option for long-cooking stews or braised dishes); or maybe because cast-iron skillets can develop a "non-stick" surface, (which make these pans a good choice for egg dishes). Cast-iron pans uses are unlimited, they’re also great for baking! Jack will talk about seasoning and care of this multi-functional cookware and how to restore that cast-iron pan from grandma’s attic! Pan-Seared Oven Roasted Steaks; Roasted Cauliflower; Slow-Cooked Pork Shoulder; and Chocolate Fudge Cake.
Jack ZindorfMonday, October 26 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters
 George Punter

 Point/Counter Point - Wine & Food

In this unique class, join wine educator George Punter and Chef Carrie Walters as they compare and contrast two completely different wines paired brilliantly with four different courses for a dinner party you won't forget! George, DLM's resident wine expert, will pull out all the stops as he pairs both a classic match with a unique, relatively unknown option to delight your senses. Chef Carrie's menu will include: French Charcuterie Plate; Provençal Fish Stew; Pepper Crusted Sirloin with Salt Crusted Potatoes; and British-Style Fudgy Chocolate Loaf.
Chef Carrie Walters and George PunterTuesday, October 27 • 6:00 PM – 8:30 PM • $75.00  

Zebbie Borland

 Petite Chefs' Howlin' Good Halloween

Petite Chefs' Hands-On Class
It's the scary season, so let's eat, drink, and be scary! Culinary Instructor Zebbie Borland will show you how to conjure up a spell for fantastically frightening party food that will be as fun to make as it is to eat! Abracadabra Hats; Sloppy Goblins; and Bride of Frankenstein Cake, a lovely lady with a green face and black & orange frosted hair!
Zebbie BorlandWednesday, October 28 • 4:30 PM – 6:00 PM • $45.00  

David  McKibben
 Chef Carrie Walters

 Girls' Night Out with David McKibben

Join us for an evening of design inspiration! Designer David McKibben will be with us to share his latest creative ideas for our holiday tablescapes. David’s flair for original ideas is always inspiring and this class will help to get us ready for the fast-approaching holidays. Chef Carrie will be working her magic in the Culinary Center kitchen preparing a delicious autumn menu that will be will be enjoyed with wine pairings. Roasted Carrot and Avocado Salad with Crunchy Seeds; Chorizo Burgers with Manchego and Romesco; Rosemary Brined Buttermilk Fried Chicken; and Lemon Ginger Molasses Cake.
David McKibben and Chef Carrie WaltersThursday, October 29 • 6:00 PM – 8:30 PM • $75.00  

Matthew Somich

 Sensational Seafood

Go beyond seafood basics and learn how to master some succulent seafood entrées. Chef Matt Somich will show you how to handle and cook fish and shellfish to bring out their best qualities. Shrimp Saganaki (Greek Baked Shrimp with Tomatoes and Feta); Halàszlé - Hungarian Fisherman's Soup; Pan-Fried Rainbow Trout with Lemon Brown Butter Sauce and Red Skinned Potato Hash; and Salmon Stuffed Cabbage Rolls. This menu will be paired with beer and wine.
Matthew SomichMonday, November 2 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

 More from Mary's Kitchen

Culinary Instructor Mary Cooney’s cookbook class was so popular we just had to have a sequel! Mary’s book titled Mary’s Kitchen is a compilation of recipes she grew up with as well as additional recipes she’s added over the years – all made with a lot of love! Mary will share with us several more scrumptious recipes. We’ll get to watch her work her magic and enjoy the results! Stuffed Mushrooms; Italian Wedding Soup; Romaine Salad with Apples and Balsamic Vinegar; Chicken Rollatini with Prosciutto; Lasagna Nonna's Way; Fresh Green Beans; and Chocolate Praline Cake. This menu will be paired with wine.
Mary CooneyTuesday, November 3 • 6:00 PM – 8:30 PM • $75.00  

Sherry Monaghan

 Quintessential Quinoa

Learn all about quinoa and how versatile and delicious it can be in this class! Most folks think quinoa (pronounced "keen-wah") is a whole grain but it's actually a seed that dates back thousands of years in the Andes Mountains. It has more protein than any other grain or seed. In fact, it offers a complete protein, it is easy to digest, and it's naturally gluten free! Join Culinary Instructor Sherry Monaghan as she shows you how easy it is to add this nutritional powerhouse to your every day meals. Quinoa Breakfast Bowl; Spicy Sweet Potato and Black Bean Burger; Fall Squash and Quinoa Gratin; Hearty Lentil and Quinoa Chili; and a family favorite, Quinoa, Kale, and Italian Sausage Stuffed Peppers.
Sherry MonaghanWednesday, November 4 • 6:00 PM – 8:30 PM • $75.00  

 

 An Evening with Coco's Bistro

Get to know the folks from Coco's Bistro and Chef Darin Mitchell. Coco's is known for its modern American comfort food with a menu that changes seasonally. Chef Darin will show us a couple of his signature dishes that have helped make this bistro a Dayton favorite. We will pair Chef Darin's menu with both wine and beer.
Chef Darin MitchellThursday, November 5 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

 Home for the Holidays - Traditional Pies; Saturday Workshop

Hands-On Class
Everyone craves his or her favorite pie this time of year, so why not please everyone and learn to make them all! Welcome family and friends with pies made especially for them. Culinary Instructor Mary Cooney will show you how easy it can be to fill your home with the incredible smells of these traditional favorites. Amish Sugar Cream; the ever-so-decadent Pecan Pie; and last, but not least, Pumpkin Pie. Light snacks will be served.
Mary CooneySaturday, November 7 • 9:00 AM – 12:00 PM • $75.00  

Zebbie Borland

 Family Night: Chicken and Homemade Dumplings

Hands-On Class
This class is for comfort food lovers. Join Culinary Instructor Zebbie Borland for this family night class and learn to make these scrumptious recipes you can recreate at home that will have even the most picky eaters rushing to the dinner table when mom calls "time to eat!". Fall Apple Salad with Creamy Apple Vinaigrette; Chicken and Homemade Dumplings; and Carmelitas- a layered cookie bar with gooey caramel topping. $75 for 2 people.
Zebbie BorlandSunday, November 8 • 5:00 PM – 7:30 PM • $75.00  

Zebbie Borland

 Cheesecakes for Celebrating!

Culinary Instructor Zebbie Borland is famous among family and friends for her decadent cheesecakes. Come to this class and learn how to make three mouthwatering dessert cheesecakes as well as a savory cheesecake perfect for a holiday party appetizer. These cakes travel well too! Goat Cheese, Sundried Tomato, and Herb Cheesecake; Turtle Cheesecake; German Chocolate Cheesecake; and just in time for Thanksgiving, Pumpkin Cheesecake. This class will be paired with one wine.
Zebbie BorlandMonday, November 9 • 6:00 PM – 8:30 PM • $75.00  

Chef Elizabeth Wiley
 Chef Carrie Walters

 Dishing with Two Chefs!

Chef Wiley and Chef Carrie - Who wouldn't want to eat what they cook for themselves? Wiley and Carrie love to talk food and the things that they obsess about in the kitchen. Join both of them for this class as they talk cookbooks, compulsions, and what drives them crazy in the kitchen. They will cook up stuff they personally love to eat! Of course, this menu will be paired with the wines they like to drink on their days off!
Chef Elizabeth Wiley and Chef Carrie WaltersThursday, November 12 • 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 13 • 1:00 PM – 3:30 PM • $0.00  

Chef Carrie Walters

 Thanksgiving Dinner 101: Saturday Workshop

Hands-On Class
If you are intimidated by preparing a traditional Thanksgiving meal, then this class is for you! Chef Carrie Walters will guide you step-by-step to create the perfect meal and bring it to the table with confidence. Recipes are updated and are all "real food" - no soup cans here! Roast Turkey; Home-style Dressing; Homemade Mashed Potatoes and Gravy; Sweet Potato Casserole with Pecan Crunch Topping; Modern Green Bean Casserole; and Fresh Cranberry Relish. This menu will be paired with wine.
Chef Carrie WaltersSaturday, November 14 • 9:00 AM – 12:00 PM • $75.00  

Julia Hoy

 Family Night: A Flash In the Pan

Hands-On Class
Join Culinary Instructor Julia Hoy in the Culinary Center kitchen and learn how to make these one-pot dishes that are quick, easy and most importantly, delicious - not to mention snappy clean-up! Spicy Banana Dip with Chips; Spinach Ricotta Frittata with Mixed Greens and a Light Dressing; Arroz con Pollo (Spanish Chicken & Rice); and a treat sure to become a family favorite, Saucepan Brownies with Ice Cream. $75.00 for 2 people.
Julia HoySunday, November 15 • 5:00 PM – 7:30 PM • $75.00  

Kathy Neufarth

 Classic Christmas Cookies

Hands-On Class
Would you like your Christmas cookies to look as beautiful as they taste? Get a jump on making and baking not only delicious tasting cookies, but cookies that look almost too good to eat! In this hands-on class, Kathy Neufarth will teach you how to make and decorate cookies perfect for gift giving as well as impressing Santa. Everyone will take home a small box of cookies. Holiday Spritz; Candy Canes; and Gingerbread with special techniques for decorating. Light snacks will be served.
Kathy NeufarthMonday, November 16 • 6:00 PM – 8:30 PM • $75.00  

Kate Kennard

 Clean & Lean Holiday Eats

Trying to make healthy diet changes can be overwhelming – especially during the holidays! There's so much information available on this topic, trying to decipher it all can be daunting. That’s why we’re excited for this class with Kate Kennard of Kate’s Plate. Kate’s philosophy for using clean, unprocessed, whole, real food is one we celebrate at DLM and she’ll give us tips and tricks to help steer us in making healthier choices this holiday season. These recipes may be healthful, but they’re also delicious. Butternut Squash and Kale Salad with Cashew Garlic Dressing (DF, GF, VEG); Spinach Artichoke Stuffed Portobellos with Roasted Tomatoes (DF, GF, VEG); and Skinny Parmesan Pork Chops and Balsamic Green Beans (GF).
Kate KennardTuesday, November 17 • 6:00 PM – 8:30 PM • $75.00  

Chef  Dave Rawson

 Boozy Brunch with the Meadowlark

The best brunch in Dayton is at The Meadowlark! Join Chef Dave Rawson as he shares with us some of the best entrées on the menu, and bartender extraordinaire Dustin Wade will show you how to create the best brunch cocktails you've ever had. Shrimp and Grits; Fried Rice Omelette; French Toast with Belletoile and Apples; Mushroom Migas; and Dave's wicked good Biscuits and Gravy.
Chef Dave Rawson and Dustin WadeWednesday, November 18 • 6:00 PM – 8:30 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, November 30 • 7:00 PM – 8:30 PM • $50.00  

Mary Cooney

 Handmade Candy

Hands-On Class
This is the home-style "How to Make Candy Class" you've been looking for! Join Culinary Instructor and cookbook author, Mary Cooney and she'll show you all the tricks of the trade to make excellent candy that will be hard to give away this holiday season. Master the ultimate Dark Chocolate Cherry Cordials; Buttery Praline Truffle Cups; Crispy Caramel Bars; and addictive Sugared Cinnamon Nuts. Light snacks will be served.
Mary CooneyTuesday, December 1 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters
 George Punter

 Perfect Pairings with Port

If you love port, you have to join both DLM's Corporate Chef Carrie Walters and DLM's wine educator George Punter for a port party just in time for the holidays! We'll learn all we can about both Ruby and Tawny Ports while we sip and appreciate the different nuances. Chef Carrie will not only come up with some classic pairings, but has a couple of surprises up her sleeves to highlight these special fortified wines that are a pleasure to keep but also make a lovely housewarming gift! Cheese, Nuts, and Fruits Tasting Plate; Parsnip Soup with Pears and Walnuts; Apple and Quinoa Salad; Rare Roasted Beef; and Chocolate, Cherry, and Caramel Tasting Plate.
Chef Carrie Walters and George PunterWednesday, December 2 • 6:00 PM – 8:30 PM • $75.00  

Food Adventures with Big Ragu and The Crew

 Holiday Party with the Food Adventures Crew!

The Crew is back! Jackie Scanlan, Steve Milano, and Chef Lee Anne House are ready to party holiday season-style! These recipes will be the highlight of your holiday parties! Homemade Crab Rangoon with an Asian Sauce; Champagne Mussels; Lamb Shank Bruschetta; Baked Brie; Boneless Party Wings; and Ultimate Veggie Platter with Dip Trio–Hummus, Ranch, and Curry Beet Feta. They'll wrap it all up with a Cannoli Dip and Italian Chocolate Spice Cookies! This menu will be paired with wine and beer. Happy Holidays, Crew Style!
Food Adventures with Big Ragu and The Crew Thursday, December 3 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

 Mary's Cookie Exchange: Saturday Workshop

Go beyond holiday-themed cookies and learn how to bake up and share some of Culinary Instructor Mary Cooney's favorite cookies! In this class, you will learn how to bake Biscoff Heart Cookies; Almond Macaroons; Triple Chocolate Biscotti; and decadent Brandy Snaps Filled with Whipped Cream. It's up to you whether to share them or not! Light snacks will be served.
Mary CooneySaturday, December 5 • 9:00 AM – 12:00 PM • $75.00  

Sandy Bergsten

 Great Beginnings - Holiday Hors d'Oeuvres

The house is decorated, the gift list complete, and the holiday season is in full swing - it's time to celebrate in style! Sandy Bergsten will show you what a breeze it is to create a party perfect variety of hors d'oeuvres for that special cocktail party. Croutes: Beef Tenderloin Croutes; Tomato Crostini with Whipped Feta. Cups: Brie & Fig Cups; Chicken Salad with Grapes and Almonds. In the Freezer: Mushroom Cheese Crisps; Hot Sausage Appetizer. Sandwich Board: Bresaola with Cheddar; Smoked Turkey with Curry. From the Sea: Ahi Poke Spoons; Blini with Smoked Salmon and Salmon Roe. This menu will be paired with wine.
Sandy BergstenMonday, December 7 • 6:00 PM – 8:30 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 BorlandTuesday, December 8 • 7:00 PM – 8:30 PM • $50.00  

Chef Liz Valenti

 La Mia Famiglia

Growing up with a large, eclectic family in an Italian neighborhood in Chicago, Chef Liz Valenti has some stories to tell and recipes to share! The hard-working chef from Wheat Penny Oven & Bar has worked in many famous kitchens in her illustrious career, but in this class she will share some of her family’s favorite dishes and stories from the neighborhood. Wait until you hear about the polenta board. We will pair her menu with wine so make sure you save a spot for this class.
Chef Liz ValentiWednesday, December 9 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters
 Teresa Kearney

 Holiday Girls' Night Out: 10th Anniversary Party!

Don't miss the party! Grab a friend and join us as we pregame the holidays, learning all about how to cook up not only a fabulous and fun holiday feast, but pairing it up with the best wines DLM Wine Diva Teresa Kearney has to offer! Sign up and help us celebrate our 10th annual GNO Holiday event. Arugula and Figs with Dolce Gorgonzola Flan; "Genuis" Pasta with Butter and Onion Tomato Sauce; Porcini and Port Roasted Beef Tenderloin; and to finish, a Tasting Plate of Chocolates and Almond Goodies with Vin Santo.
Chef Carrie Walters and Teresa KearneyThursday, December 10 • 6:00 PM – 8:30 PM • $75.00  

Sherry Monaghan

 Swedish Style

Get a taste of Sweden without leaving the country! Toast "skål!" with Culinary Instructor Sherry Monaghan as she shows us how to cook up a delicious menu, including: Toast with Cow's Milk Cheese, Spiced Almonds & Seeds, and Honey &Cracked Black Pepper; Mushroom Soup with Thyme Goat Cheese Cream; White Fish and Root Vegetable Chowder; Meatballs with Roasted Beets, Spelt, and Crème Fraîche; and a sweet ending of Stuffed Cinnamon Apples with Vanilla Sauce. This menu will be paired with wine.
Sherry MonaghanMonday, December 14 • 6:00 PM – 8:30 PM • $75.00  

Matthew Somich

 Center of the Plate: Holiday Roasting

When a special occasion arises around a meal, nothing beats a roast. Join Chef Matt Somich as he teaches us how to roast off a variety of holiday favorites that will make a truly special meal. Bone-in Rib Roast with Yorkshire Pudding and Pan Gravy; Crispy Roast Duck with Cherry Gastrique and Wild Rice Pilaf; Crown Roast of Pork with Apple Walnut Stuffing; and Roasted Leg of Lamb with Pita Bread and Tzatziki Sauce. This menu will be paired with wine.
Matthew SomichTuesday, December 15 • 6:00 PM – 8:30 PM • $75.00