Class Schedule: Foundation/Basics Classes

Every good cook needs to start somewhere and these classes will help! Whether it's a basic class on chicken, learning essential knife skills or a specific foundation skill like learning how to make fresh pasta; these classes will help build a solid foundation of cooking knowledge.


 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  

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  

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  

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  

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

 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  

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  

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  

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