JOIN OUR EMAIL LIST:

DLM CULINARY CENTER

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.

Sherry Monaghan

Family Night - 70's Retro 

Family Night Hands-On Class
Ah... the good old days. Bring a family member or a friend and go back in time to comfort food favorites that many of us remember with fond memories. Sherry will walk you down memory lane with these tasty dishes: Quiche Lorraine; Baby Lettuce Salad with Green Goddess Dressing; Pineapple Chicken; Kicked Up "Hamburger Helper"; and Carrot Cake with Maple Cream Cheese Frosting. $75.00 for 2 people.

Sherry MonaghanSunday, March 8 • 5:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters

Modern Steakhouse 

Chef Carrie pushes the boundaries of traditional steakhouse cuisine in this modern steakhouse class. Come and enjoy this updated, well-balanced, flavorful menu! Shucked Oysters with Yuzu Mignonette; Kale Caesar; Pan-Roasted NY Strip; Truffle Mashed Potatoes; Brussels Sprouts with Chorizo; and Vanilla Bean Tartufo with Chocolate and Raspberries. This menu will be paired with wine.

Chef Carrie WaltersThursday, March 12 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters

10 More Fundamental Cooking Skills  

Now that you're a little more confident in the kitchen, it's time to add 10 more skills! Join Chef Carrie for this class and learn how rewarding cooking can be when equipped with the correct techniques and skills. You will learn how to: deep fry; make an omelet; make a stock; cook a steak; segment citrus fruit; braise a pot roast; make mayonnaise; temper; season with herbs and spices; and blanch vegetables. There's always more to learn!

Chef Carrie WaltersThursday, March 19 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

Homemade Gnocchi 

Hands-On Class
These little potato dumplings pack a big flavor and are a nice alternative to pasta. In this class, Mary will teach you how to make a soft dough made of potatoes to create a light, fluffy dumpling, perfect for topping with flavorful sauces. Gnocchi with Wild Mushroom Ragu; Gnocchi with Pancetta, Shallots, Prosciutto, and Peas in a Basil Cream Sauce; Italian Salad; and a sweet treat from our DLM Bakery. This menu will be paired with wine.

Mary CooneyThursday, March 26 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

Family Night - That's Italian! 

Hands-On Class
Join Mary for this class and learn how to make these favorite Italian dishes that are sure to become family go-to recipes. Italian Wedding Soup; Calzones with the Works; Baby Greens Salad with Apples, Cucumbers, and Tomatoes with Balsamic Vinaigrette; and Razzleberry Pie! $75.00 for 2 people.

Mary CooneySunday, March 29 • 5:00 PM – 7:30 PM • $75.00  

Sherry Monaghan

Family Night - Westward Ho! 

Hands-On Class
Kick off your boots and stay a while as you learn to cook up some new family favorites! Culinarian and mom Sherry Monaghan will help polish up cooking skills, as well as your appetites. Cowboy Scrapple made with Sausage and Grits; Rustic Chicken with Yukons, Sweet Potatoes, and Sage; Green Chili with Pork; and Hickory Bourbon Apple Cobbler. $75.00 for 2 people.

Sherry MonaghanSunday, April 12 • 5:00 PM – 7:30 PM • $75.00  

Karen Gibson

Everything in a Bowl 

Karen Gibson is the gardening columnist for Edible Ohio Valley magazine, and creates recipes for her food blog, SoupAddict.com. Bring all of your gardening questions to this class (Karen has a four-season herb and vegetable garden), and enjoy this fresh spring menu. Thai Coconut Chicken Soup; Spring Superfoods Salad with Homemade Vinaigrette; Fish Taco Bowl with a Wickedly Good White Sauce; Spicy Shrimp Ramen Noodle Bowl with Homemade Peanut Sauce; and Upside-Down Strawberry Shortcake. This menu will be paired with wine.

Karen GibsonThursday, April 16 • 6:00 PM – 8:30 PM • $75.00  

Ed Hill

Hill Family Farm Supper 

Please join us and the Hill Family for a farm-style supper! Ed Hill and family live and farm in Xenia while raising free-roaming chickens that are fed a diet free of antibiotics and animal by-products. Their chickens are sold at Dayton's best restaurants and sold right here at DLM. Ed, a true renaissance man, and his fun-loving family will share farm stories and some of their favorite recipes. We'll rustle up all the fixins' of a true Ohio farm supper, full of all of the delicious local ingredients we can get our hands on. Get to know the Hill Family and try some fo the best Cast Iron Fried Chicken you'll ever have!

Ed Hill Sunday, April 19 • 4:00 PM – 6:00 PM • $45.00  

Kate Kennard

All New Clean & Lean Weeknight Meals  

Kate Kennard is back by popular demand with more healthful and tasty weeknight meal recipes. Kate, a Holistic Health Coach and Personal Trainer, will share healthy lifestyle tips and time-saving meal ideas. She will also give us great recipes for snacks that hit the spot for those hungry, in-between meal times! Quinoa Stuffed Red Peppers with Pesto Drizzle; Moroccan Sweet Potato and Carrot Salad with Pomegranate Seeds and Feta; Kale Salad with Uncured Pancetta and Shaved Parmesan; Handmade Black Bean Burgers; and Green Salad with Garlic Vinaigrette.

Kate KennardWednesday, April 22 • 6:00 PM – 8:30 PM • $75.00  

Jack Zindorf

Family Night - Grilled Cheese Central class 

Hands-On Class!
If you love grilled cheese, this is the class for you! Grab a friend or family member and let's start toasting up some unbelievable grilled cheese sandwiches. Jack will start us off with his favorite Tomato Basil Soup. We’ll then move on to a smorgasbord of our favorite melting cheeses from around the world. With all of our different fresh Artisan Breads, unique pantry items, and the best Deli in southwest Ohio, we will sample the most creative sandwiches! $75.00 for 2 people.

Jack ZindorfSunday, April 26 • 5:00 PM – 7:30 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 WaltersMonday, April 27 • 6:00 PM – 8:30 PM • $75.00  

Chef Elizabeth Wiley

A Day in the Kitchen With Wiley 

Hands-On Class
Spend the day in the Culinary Center with Chef Elizabeth Wiley, creator and owner of The Meadowlark and Wheat Penny Oven and Bar . The day will begin with the class developing a menu in the Culinary Center with Wiley, and then shopping together at the market gathering more inspiration along the way. There are no set menus and no recipes provided before, during, or after the experience. We suggest taking notes! The best part is that students help prepare dishes with Wiley's guidance, and then dine together on the creations. One or two wines or beers will also be selected, according to what the chef feels will best complement the food. Our Day in the Kitchen classes offer an intimate, unique, and highly educational experience gleaned from one-on-one interaction with the chef, plus a whole lot of fun!

Chef Elizabeth WileySunday, May 3 • 1:00 PM – 5:00 PM • $95.00  

Matthew Somich

Pig Centric 

It's all about the pig in this cooking class! Join Chef Matt as he breaks down some of his favorite cuts of pork and the best method of cooking for each one! Garlic and Red Wine Sausage; Asian Roasted Pork Shoulder; Pork Osso Bucco; and Cuban Grilled Pork Chops with Mojo Sauce. This menu will be paired with beer and wine.

Matthew SomichTuesday, May 5 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters

10 Fundamental Cooking Skills  

Hands-On Class
Think you can't cook? Ever wonder why it looks so easy on TV? Chef Carrie will teach you prepping and cooking skills that will have you cooking like a pro in no time. In this class, you will roll up your sleeves and practice the skills that will help you work more efficiently in the kitchen and maybe even fix a few bad habits. You will learn these 10 basic, essential skills: how to dice an onion; brown/sear; roast a chicken; poach an egg; make a pan sauce; whisk a vinaigrette; make a roux; boil pasta - al dente!; make a béchamel sauce; and carve a chicken. Now you're cooking!

Chef Carrie WaltersMonday, May 11 • 6:00 PM – 9:00 PM • $75.00  

 

An Evening with Olive 

Dayton is proud to have Olive, a locally sourced, unique restaurant located in the old Wympee Diner downtown. They specialize in vegan, gluten free, and mutli-allergy friendly cuisine. Chef David Kerg leads the kitchen with passion and creativity and will show us how to cook some of their popular menu items. This menu will be paired with wine.

Chef David KergTuesday, May 12 • 6:00 PM – 8:30 PM • $75.00  

Matthew Somich

Cooking with Lamb 

Lamb is a classic choice for spring and because of its versatility and lovely presentation, well-suited for any menu. Join Chef Matt and learn how to prepare and cook lamb in a variety of ways. Olive and Feta Stuffed Lamb Burger; Grilled Lamb Chops with Yogurt and Pomegranate Gastrique; Herb and Garlic Roasted Leg of Lamb; and Moroccan-Braised Lamb Shank. This menu will be paired with wine.

Matthew SomichThursday, May 14 • 6:00 PM – 8:30 PM • $75.00  

Brendan Ready
John  Ready

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.

Brendan Ready and John ReadyFriday, May 22 • 6:00 PM – 8:30 PM • $75.00