Class Schedule: Foundation/Basics ClassesEvery 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.
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.
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.
Power of Three
Trying to keep up with all the dietary trends? See how good vegan, paleo and gluten free can really be! Join Second Street Market's Purely Sweet Bakery's own Dawn Vaflor as she shares with us some of her expertise on these trends while cooking up a delicious summer menu. Buffalo Cauliflower Bites; Spectacular Summer Salad; Spaghetti Squash with Arugula & Artichoke Cream Sauce; and we'll finish with Nuts & Bolts Cookies, a crazy good customer favorite. This menu will be paired with wine.
Farm to Table Supper
Bryn Mooth, Author of The Findlay Market Cookbook, and Editor of Edible Ohio Valley magazine is back at the Culinary Center to celebrate the best of summer foods. These recipes are fresh-tasting, super seasonal and simple to prepare. Summer Fruit Shrub Cocktail; Spiced Yellow Tomato Jam appetizer; Orzo Pasta Salad with Market Vegetables and Herbs; Tomato Corn Pie in Cornmeal Crust (Bryn's favorite summer recipe EVER); and Cream Cheese Pound Cake with Honeyed Peach-Basil Compote. Bryn's cocktail and wine will be served with this meal.
The Vegetable Butcher
Join us as we welcome Cara Mangini to the DLM Culinary Center! Cara marries the art of butchery with the joy of gorgeous seasonal produce in her newly released cookbook The Vegetable Butcher. We'll learn how to make vegetables the center of some truly distinctive dishes. Her motto is that vegetables are modern, sexy, and outrageously delicious! We can't wait! Along with her seasonal local menu, Cara will show us how to prepare an artichoke, peel a tomato, slice kohlrabi into carpaccio, break down a butternut squash, and cut a cauliflower into steaks. This menu will be paired with wine.
Never Too Many Tomatoes
Is your home garden bursting with so many tomatoes you cant' keep up? Join DLM Culinary Instructor, John Chico as he shares some of his favorite tomato-laden family favorite recipes sure to help you keep up with Mother Nature! Rita's Green Bean and Tomato Salad; Panzanella; Greek Orzo; Fried Green Tomatoes; French Tomato Tart; Bacon, Lettuce and Spicy Tomato Jam; and Fresh Salsa. This menu will be paired with wine.