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Class Schedule: All Classes

Jacqui Kung

Asian Wrap Up 

Hands-On Class
Learn hands-on how to make some of the best hand-held wrapped and rolled Asian appetizers with Jacqui Kung. We'll learn to make a classic staple Miso Soup, then move on to master Korean Kimchee Pancakes, Asian Pork Belly Vegetable Wraps, and a Flaky Scallion Beef Roll. This menu will be paired with wine.

Jacqui KungThursday, June 11 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

Summer Al Fresco 

Hands-On Couples' Class
Join Mary at the grill as she teaches us how to prepare and cook one of summer's most perfect fish choices, whole branzino. This meal, with this outstanding entrée, is one you'll want to duplicate at home. Grilled Lemon- and Herb-Stuffed Branzino; Penne Pasta with Fresh Mozzarella, Grape Tomatoes, and Fresh Basil; Fresh Blueberry Pie with Whipped Cream. This menu will be paired with wine.

Mary CooneySunday, June 14 • 1:00 PM – 4:00 PM • $135.00 per couple  

Carla Snyder

Sweet Tart 

We're excited for Carla Snyder's return to the Culinary Center! From Carla's latest book Sweet Tart, due out this fall, she'll be making bright yellow, tart, and zingy lemon desserts. There's no end to the versatility of lemons. They flavor the airiest cakes, richest ice creams, iciest sorbets, and frothiest soufflés. So lemon lovers unite! If you love the zing that lemons bring to desserts, you’re really going to love the fact that lemon flavor is so simple to achieve; all it takes is a zest and a squeeze. Lime Bars with Tropical Nut Crust; Lemon Berry Cupcakes with Blackberry Buttercream; Lemon Scones with Blackberries; Ginger Donuts with Lemon Glaze and Strawberry Sorbet with Lemon.

Carla SnyderTuesday, June 16 • 6:00 PM – 8:30 PM • $75.00  

DLM Culinary Center Staff

An Evening with Warped Wing 

Come and get to know the folks behind Dayton's wildly popular local craft beer. Warped Wing's enthusiasm for Dayton's local community and their delicious well-crafted beers will make this an evening not to be missed! We'll get to hear how they got started, their brewing philosophy, and what they are currently working on next. They will answer all of your questions and pour us some of the best draft beer in the USA. Our DLM Culinary Staff will cook some beer-friendly courses that will be easy to recreate at home to go along with what Warped Wing has planned for us.

DLM Culinary Center Staff Wednesday, June 17 • 6:00 PM – 8:30 PM • $75.00  

Chef Rick Schaefer

Grilling 101 with Chef Rick  

Who doesn't love a perfectly grilled steak? Chef Rick from Brock Masterson's Catering & Events is back with us to share his best grilling tips and tricks. He'll show you how to become a backyard grilling pro with a variety of proteins and vegetables. The Perfectly Grilled NY Strip; Grilled Salmon Fillets; Marinated Chicken Breasts; Portobello Stacks; and Grilled Corn on the Cob in the Husk. This menu will be paired with wine.

Chef Rick SchaeferThursday, June 18 • 6:00 PM – 8:30 PM • $75.00  

Zebbie Borland

From Breakfast to Bedtime—Junior Camp 

Hands-On Junior Chefs' Camp
This week will cover it all from breakfast to dessert! Junior campers join Zebbie this week to learn how to cook their way through the day with breakfast, lunch, dinner, desserts and yummy in-between snacks.

Monday: Perfect Omelets; Stuffed French Toast; Breakfast Banana Splits; Sour Cream Coffee Cake with Almond Glaze; and Freshly Squeezed Orange Juice.

Tuesday: Zesty Taco Salad; Grilled Gourmet Sandwiches; Homemade Potato Leek Soup; and Asian Salad Topped with Ramen Noodles.

Wednesday: Savory Quesadillas; Stuffed Baked Potatoes; Fill-Your-Pocket Pitas; Fruit Smoothies; and Old-Fashioned Vanilla Cokes.

Thursday: Classic Chicken Cacciatore; Sautéed Vegetable Medley; Lasagna; Seven-Layer Salad and Homemade Garlic Bread.

Friday: Fruit Pizza; Lemonade Cake; Peach Oatmeal Crisp and Quadruple Chocolate Cookies.

Zebbie BorlandMonday, June 22 • 9:00 AM – 11:30 AM • $250.00  

Matthew Somich

Burger Revolution the Redux 

This isn't your typical burger class! Chef Matt will help you create downright decadent and unique burgers using our high quality ingredients and artisan buns. You'll also learn how to make all the relishes, slaws, and condiments to go along with each one. Each burger will be paired with a unique beer, plus we'll end the evening with an adult milkshake! Grass-Fed Beef Burger with Foraged Mushrooms, Caramelized Onions, Goat Cheese, and Basil Pesto; Pork Banh Mi Burger; Alaskan Salmon Burger with Crispy Potato Straws and Lemon Dill Aïoli; Turkish Lamb Burger; and a Bourbon Chocolate Malt.

Matthew SomichMonday, June 22 • 6:00 PM – 8:30 PM • $75.00  

Jack Zindorf

Seafood Grill 

Light and fresh and easy too! Join Jack for this class and you'll learn how to choose the best seafood options for the grilling season. He'll teach basic preparation and grilling techniques that will ensure a successful and delicious outcome every time. Grilled Jumbo Shrimp with Lime-Mango Salsa; Grilled Swordfish with Gremolata Butter; Grilled Mussels; and Grilled Cioppino. This menu will be paired with wine.

Jack ZindorfTuesday, June 23 • 6:00 PM – 8:30 PM • $75.00  

Chef Liz Valenti

Pizza Perfection 

Hands-On Class
Chef Liz Valenti from Dayton's most loved pizza restaurant, Wheat Penny Oven & Bar, will lead us through all the tips and tricks of making fabulous pizza at home! The menu at Wheat Penny is full of rustic, bold, and simply delicious food. Chef Liz is full of enthusiasm and expert advice on everything pizza. Roll up your sleeves and get ready to work next to the best Sicilian-style pizza maker in Dayton! You'll be making a couple of Liz's favorites. This menu will be paired with beer and wine.

Chef Liz ValentiWednesday, June 24 • 6:00 PM – 8:30 PM • $95.00  

Chef Carrie Walters
George Punter

Loire Valley Food & Wine 

The Loire Valley is one of France's most exciting culinary and wine regions. The sea, rivers, forests, and farms offer a bounty of fresh ingredients to use to cook many classic dishes, and the wines from this area are distinctive and delicious! Wine Educator George will pair Chef Carrie's menu with the high-quality white and red varietals characteristic of this region. Oysters with Spinach and Chives; Mâche, Herb and Radish Salad; Chicken Fricassee; Roast Salmon with Beurre Blanc Sauce; and Crêpes with Cointreau.

Chef Carrie Walters and George PunterThursday, June 25 • 6:00 PM – 8:30 PM • $75.00  

Kelly Kresge

Cooking with Summer Ales 

Hands-On Couples' Class
Kelly's cooking with beer classes are among student favorites, and this one is created with the summer months in mind. Summer ales are lighter but full-bodied and add a unique flavor twist to a variety of dishes. Beer Con Queso Dip; Beergartia; Beer-Battered Fish Tacos with Beer Dressed Slaw; Avocado Salad with a Beer-Infused Dressing; and Bell's Oberon Cupcakes with Beer Ice Cream. This menu will be paired with summer ales!

Kelly KresgeSunday, June 28 • 1:00 PM – 4:00 PM • $135.00  

Sherry Monaghan

Grab A Coke and A Smile! 

Hands-On Teen Class
In this morning's menu, each recipe includes an ingredient which is also one of the world's most beloved beverages. Join Sherry for this class and she'll teach you how to make these dishes that will delightfully surprise everyone with whom they're shared. Grilled Romaine with Tangy Vinaigrette; Ginger Chicken Wings; Asian-Glazed Roasted Asparagus; Sliders with Coco-Cola Caramelized Shallots; and Coke Floats.

Sherry MonaghanMonday, June 29 • 9:00 AM – 11:30 AM • $75.00  

Julia Hoy

Kitchen Science 

Hands-On Teen Class
If you love cooking and science, join us for this unique class. You will experiment with specific ingredients to determine why we use them and how they affect the cooking and baking process. Join Food Scientist Julia Hoy as she reveals the kitchen chemistry and biology of eggs, wheat/yeast, and leavening agents. You will prepare and enjoy Omelets; Pizza; and Cookies.

Julia HoyMonday, July 6 • 9:00 AM – 11:30 AM • $75.00  

Julia Hoy

Vibrant Summer Salads and Soups 

These fresh and bright dishes full of seasonal fruits and vegetables will top your list of go-to recipes for summer meals. Chilled Carrot Soup with Coconut and Lemongrass; Moroccan Chicken Salad; Fresh Corn and Chili Chowder; Black Quinoa Salad with Lemon, Avocado, and Pistachios; Roasted Tomato Bread with Kale Pesto; Orzo with Grilled Shrimp; and Summer Vegetables with Lemony Herb Vinaigrette. This menu will be paired with wine.

Julia HoyTuesday, July 7 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

Mini Pies 

Hands-On Teen Class
Join Mary for this class and make your own mini pies! Students will focus on the basics of making tender, flaky pie pastry as well as a few new ideas for this dessert favorite. Blackberry Hand Pie; Mini Peach Pie; Mini Blueberry Galettes; and Mini Key Lime Pie. Students are asked to please bring a rolling pin to this class.

Mary CooneyWednesday, July 8 • 9:00 AM – 11:30 AM • $75.00  

Jack Zindorf

Asian Grill 

A little sweet, a little salty, but maximum flavor describes Jack's menu for this class. We'll be using the grill to make these dishes summertime friendly: Thai-Style Grilled Corn Soup (served hot or cold); Grilled Ahi Tuna with Seaweed Salad; Korean-Style Short Ribs with Sticky Rice; Asian Chicken and Rice Noodle Salad ;and Grilled Bananas with Honey and Sesame Seeds. This menu will be paired with wine.

Jack ZindorfThursday, July 9 • 6:00 PM – 8:30 PM • $75.00  

DLM Culinary Center Staff

The Social Table  

Come join us for the first Social Table at DLM Culinary Center. There is a new trend happening right now in the dining scene and it's one we'd like to share. Think of it as a dinner party full of good people who have a passion for great food! Of course you can bring a friend, but the idea is no one is truly a stranger- especially at the table. This is the perfect excuse for what can be essentially a really good dinner party with a bunch of people you've never met! Our summer Social Table will highlight a lot of the local food available right here at DLM! Panzanella (Rustic Bread & Tomato Salad); Grass-Fed Beef Salad with Cucumber and Herbs; Ed Hill's Flat Chicken with Ratatouille and Corn Pudding; and Grilled Stone Fruit with Honey and Ricotta. This menu will be paired with wine.

DLM Culinary Center Staff Friday, July 10 • 6:00 PM – 8:00 PM • $75.00  

Mary Cooney

All About Canning - Summer Produce 

Hands-On Class
Whether you are a beginner or an experienced canner who needs a refresher course, this class is for you. Mary will show you how to make summer last all year long by preserving the fresh fruits and vegetables we love. Safety procedures for boiling water bath canning as well as pressure canning will be covered. Peaches; Peach Jam; Tomatoes; Tomato Sauce; and Green Beans. Students will go home with a jar of peach jam.

Mary CooneySunday, July 12 • 1:00 PM – 4:00 PM • $75.00  

Zebbie Borland

Petite Chefs' Baking Camp 

Hands-On Petite Chefs' Camp
In this week-long camp, budding pastry chefs will have fun in the kitchen with Zebbie learning fundamental baking skills focusing on measuring and mixing as well as more sophisticated baking techniques using yeast and making tender, flaky pie dough!

Monday: Irish Soda Bread; Apple-Smoked Bacon and Cheddar Scones; Spiced Apple Cake with Streusel Topping;and Lemon-Blueberry Muffins.

Tuesday: Cinnamon Swirl Buns; Sour Cream Crescent Rolls; Italian Focaccia; and Flower Pot Bread.

Wednesday: Oatmeal Chocolate Chip Cookies; Traditional Sugar Cookies; Classic Spritz Cookies;and Raspberry Bars.

Thursday: Cherry Pie with Flaky Pastry; Ham and Cheese Quiche in a Savory Tart Crust; and Blackberry Cobbler.

Friday: Chocolate Layer Cake with Chocolate Buttercream Icing; Glazed Vanilla Bean Pound Cake; Lemon Angel Food Cake; and Marbled Cheesecake.

Zebbie BorlandMonday, July 13 • 9:00 AM – 11:30 AM • $250.00  

Matthew Somich

Korean Cuisine 

Flavor alert! The rise of Korean food in America is the latest in a string of East Asian influences on the American diet. Like every great food awakening, it began with baby steps but is just now taking its place among more established immigrant cuisines. Chef Matt will explore the flavors of Korean Cuisine with this flavorful menu. Kimchi; Korean Fried Chicken; Bokkeumbap; Galbi(barbecued short ribs); Soondubu JJigae (Hot Tofu Stew) and Chapssal Donuts (Korean glutinous rice donuts).

Matthew SomichMonday, July 13 • 6:00 PM – 8:30 PM • $75.00  

Kelly Kresge

Sangria & Tapas 

Slightly sweetened red or white wine combined with brandy or seltzer and fresh fruit makes the most refreshing summertime drink. Add a few delicious tapas and you've got the makings of the perfect summer gathering. Kelly will show you several ways to make sangria and pair it with tasty small plates. We’ll be drinking Strawberry Rhubarb Sangria, Watermelon Sangria, and Traditional Sangria; with Tortilla with Chorizo; Spanish Tomato Bread with Serrano; Manchego Cheese with Quince Paste; Marinated Olives; Potato Bravasand Sizzling Shrimp and Churros.

Kelly KresgeThursday, July 16 • 6:00 PM – 8:30 PM • $75.00  

Kelly Kresge

Summer's Amazing Berries 

Hands-On Couples Class
We can't get enough of these flavor-bursting little gems. Berries are the epitome of summer. Bring your partner to this class and Kelly will teach you how to create these mouth-watering recipes. Berry Rose Sangria; Strawberry Bruschetta; Blueberry and Brie Grilled Cheese; Mixed Green Salad with Raspberry Vinaigrette; Blackberry Cabernet Eye of Round; and Fresh Blueberry Pie with Lemony Crust. This menu will be paired with wine.

Kelly KresgeSunday, July 19 • 1:00 PM – 4:00 PM • $135.00 per couple  

Mary Cooney

Pasta From Scratch 

Hands-On Teen Class
Get hands-on experience learning how to make homemade pasta from scratch. Mary will show you two ways to hand craft pasta using the traditional crank method and also using a KitchenAid Pasta Maker. Angel Hair Pasta with Garlic and Olive Oil; Cheese-Filled Ravioli in Tomato Sauce; Italian Salad; and Mixed Berry Parfait.

Mary CooneyMonday, July 20 • 9:00 AM – 11:30 AM • $75.00  

Chef Gina Stipo

An Evening with Chef Gina Stipo 

We're thrilled to welcome back Chef Gina Stipo! Having lived and trained in Italy, Gina specializes in Italian cuisine and wine primarily from the Tuscany region. Gina will enlighten us with stories gleaned from her travels and teaching experiences in Tuscany and on the rural estate of Spannocchia. So join us this evening for an incredible Italian meal paired with the perfect Italian wines.

Chef Gina StipoWednesday, July 22 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters
George Punter

Exploring the World with Sauvignon Blanc 

A nice glass of chilled sauvignon blanc is perfect for a warm summer evening. Come and explore this grape varietal that is distinctly different from one part of the world to the other. Wine Educator George Punter will lead us through the delicious journey along with Chef Carrie's perfectly paired menu. Thai Seafood Salad; Greek Pasta with Grilled Vegetables and Feta; Indonesian-Style Peanut Chicken; Oven-Roasted Whole Fish with Thyme and Potatoes; and Fresh Mango with Coconut Cream.

Chef Carrie Walters and George PunterThursday, July 23 • 6:00 PM – 8:30 PM • $75.00  

Jack Zindorf

Hawaiian Luau 

Hands-On Couples' Class
You don't need to dig a pit in your backyard to host a luau. All of these recipes can be prepared on the grill or in your oven with a few flavorful ingredients. Jack will show you how easy it is to create a menu for this popular party theme. These are a few of his favorites: Hawaiian-Style Macaroni Salad; Hawaiian Coleslaw; Oven Kalua Pork; Aloha Sweet Potatoes; Teriyaki Chicken with Sticky Rice; and Pineapple Haupia (coconut pudding). This menu will be paired with beer.

Jack ZindorfSunday, July 26 • 1:00 PM – 4:00 PM • $135.00 per couple  

Mary Cooney

Mary's Kitchen 

Join us in celebrating the arrival of Mary Cooney's first cookbook, Mary's Kitchen. Mary's book is a compilation of recipes she grew up with as well as additional recipes she's added over the years - and a lot of love! In this class Mary will make several delicious dishes from her book. The book will be available for purchasing (and signing). Pizza Ricotta; Nonna's Chicken Soup with Cheese Balls; Homemade Lemon Pepper Fettuccini; Chicken Thighs with Fresh Herbs; Salad with Fennel, Oranges, Dried Cherries and Almonds; Garlic Bread and Tiramisu. This menu will be paired with wine.

Mary CooneyTuesday, July 28 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

Yeast Doughs 

Hands-On Teen Class
Mary will show you that you don't need to be intimidated by making yeast dough. This class is packed with the foods we love - now learn to make them at home for your family and friends! Pizza Dough (add your favorite toppings); Bread Sticks; Bagels; and Sweet Cinnamon Rolls.

Mary CooneyWednesday, July 29 • 9:00 AM – 11:30 AM • $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.

Chef Carrie WaltersThursday, July 30 • 6:00 PM – 8:30 PM • $75.00  

Katherine Dean

Cake Decorating 101  

Hands-On Class
Find inspiration and develop a creative eye for cake design with DLM LOVE Cakes Manager Katherine Dean. Students will decorate cakes and cupcakes using buttercream icing. Katherine will teach basic techniques from preparing the cake; leveling, filling and icing a cake smoothly; finishing the cake with crumb coating; boarding designs; and decorative writing. Students will also learn to recognize the proper icing consistency for piping and decoration, as well as which tips to use for the best flowers, leaves, bows, and basket weaves. Each student will decorate their own special occasion cake with a personalized message to take home.

Katherine DeanMonday, August 3 • 6:00 PM – 8:30 PM • $75.00  

Jacqui Kung

Asian Noodles 

Hands-On Class
Chef Jacqui is back and will share her recipes for some of the best Asian noodle dishes. You'll learn hands-on techniques for these popular noodle dishes that you can easily recreate at home. Spicy Garlic Edamame; Cold Sesame Noodles; Coconut and Curry Shrimp Noodles; and Sichuan Zha Jiang Mian (a spicy pork noodle dish). This menu will be paired with wine.

Jacqui KungWednesday, August 5 • 6:00 PM – 8:30 PM • $75.00  

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. Come 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 ValentiThursday, August 13 • 6:00 PM – 8:30 PM • $95.00  

Food Adventures with Big Ragu and The Crew

Party With the Food Adventures Crew! 

Join the bloggers from Dayton Most Metro's Food Adventures with the Big Ragu and The Crew, Steve Milano, Jackie Scanlan, and Chef Lee Anne House, for their first ever culinary class! The Crew will be sharing their favorite foods to prepare for parties and gatherings. Garlic-Artichoke Cheese Dip; Louisiana Cajun Beer Shrimp; Tomato Pie; Party Chicken; Red Curry Marinated Flank Steak with a sweet Asian Sriracha Sauce; Coconut Bread Pudding; and Grilled Pineapple Skewers with Chocolate Sauce.Some of these recipes even feature Lee Anne's HouseMade Sriracha available in DLM! Come hungry and ready to have some fun. This menu will be paired with beer and wine.

Food Adventures with Big Ragu and The Crew Friday, August 14 • 6:00 PM – 9:00 PM • $75.00