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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.

John Chico

 Simply Soufflés

Hands-On Class
You needn't be intimidated by the thought of making this classic impressive dish. Culinary Instructor John Chico will teach you step-by-step instructions and guide you while you make your own soufflé. John will explain the details for making a fluffy, tasty and beautiful soufflé. From preparing the pan, using the correct proportion of ingredients, to the proper technique for beating the egg whites, with a little patience and practice you'll create this French classic. Savory and sweet, large and small, this class will cover it all. Kahlua and Espresso Soufflé with Creme Anglaise; Ham, Leek and Gouda Soufflé with Watercress-Beet Salad; Roquefort Soufflé with Sautéed Snap Peas and Carrots; and Lemon Soufflé with Raspberry Coulis.
John ChicoTuesday, February 9 • 6:00 PM – 8:30 PM • $75.00  

Chef Liz Valenti

 Favorite Italian Soups with Chef Liz

Join Chef Liz Valenti from Wheat Penny as she shares some of her favorite Italian style soups. A perfect comfort food, hearty soup makes a delicious dinner along with DLM's crusty bread, a simple salad and, of course, a glass of wine! Pasta Fagioli; La Stracciatela; White Bean & Kale; Minestrone; One of Chef Liz's Special Salad Creations; and Wheat Penny's Gelato!
Chef Liz ValentiThursday, February 11 • 6:00 PM – 8:30 PM • $75.00  

Julia Hoy

 Tuesdays with Julia; Braising 101

Demonstration Class with Some Participation
Looking to build up your cooking skills? Join DLM's Culinary Instructor Julia Hoy for a fresh take on learning how to cook. These 2-hour classes will have some participation and will focus on classic cooking methods to help you be more successful in your home kitchen! Braising is a classic cooking technique that utilizes slow, low heat to deliver great tasting food with minimal effort. This class will teach the fundamental techniques of braising. Soy Braised Chicken Thighs; Cauliflower Braised with Capers; and Vietnamese Caramel Glazed Braised Fish.
Julia HoyTuesday, February 16 • 6:00 PM – 8:00 PM • $50.00  

Chef Carrie Walters

 Lunch & Learn with Chef Carrie; Winter Fare

Why not multi-task on your lunch hour! Learn and dine with Chef Carrie in the Culinary Center for lunch and she'll teach you how quick and easy, yet delicious this middle-of-the-day break can be. Kale Salad with Pumpkin and Pomegranate Seeds; French Style Sausage and White Bean Gratin and Bourbon Caramel Pudding.
Chef Carrie WaltersFriday, February 19 • 11:00 AM – 12:00 PM • $25.00  

Katherine Dean

 Cake Decorating 101

Hands-On Class
Find inspiration and develop a creative eye for cake design with our LOVE Cakes manager Katherine Dean. Students will decorate cakes and cupcakes using buttercream icing. The class will teach basic techniques from preparing the cake; leveling, filling, and icing a cake smoothly. 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, balloons and basket weaves, as well as decorative writing. Students will decorate their own special occasion cakes with a personalized message to take home. Although this class is a beginner's class, it is fast paced and full of information needed to decorate cakes at home. Light snacks will be served.
Katherine DeanMonday, February 22 • 6:00 PM – 8:30 PM • $75.00  

Matthew Somich

 Sausage Making 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 SomichMonday, February 29 • 6:00 PM – 8:30 PM • $75.00  

Chef Gerrie Bielefeld

 Home on the Range with Chef Gerrie

Join us for an evening with Chef Geraldine Bielefeld a seasoned culinary instructor and a former Chef instructor at the Cincinnati Art Institute. Chef Gerrie is a whole lot of fun and she'll show us how to make some down home favorites - Ohio style. Although she lives on her farm in Waynesville, Ohio, she is a 4th generation Houstonian and loves cooking and entertaining. Her renovated farmhouse kitchen was featured in House Trends Magazine. Gerrie's upscaled, downhome comfort food menu includes: Chicken and Angel Dumpling Soup; Backyard Greens, Apples, Parsnips Salad with Buttermilk Dressing; Kurobuta Confit Cassoulet (comforting, delectable and simplified); and Jasmine Rice Pudding with Lemon Caramel Sauce.
Chef Gerrie BielefeldThursday, March 10 • 6:00 PM – 8:30 PM • $75.00  

John Chico

 Shrimp Around the World

Every culture around the world loves shrimp and the ways to use it in recipes is limitless. In this class, Culinary Instructor John Chico will demonstrate several ways of using this shellfish by highlighting different flavors and cooking techniques used in various cultures. These recipes are sure to become new favorites with family and friends. Shrimp Bisque (France); Stir Fried Sweet & Sour Garlic Shrimp over Basmati Rice (Australia); Fra Diavolo Shrimp with Pasta (Italy); Shrimp Po' Boys with Remoulade Sauce (New Orleans;and Shrimp Biryani (India). These recipes will be paired with wine and beer.
John ChicoFriday, March 11 • 6:00 PM – 8:30 PM • $75.00  

Julia Hoy

 Tuesdays with Julia; Eggs 101

Demonstration Class with Some Participation
Looking to build up your cooking skills? Join DLM's culinary instructor Julia for a fresh take on learning how to cook. These 2-hour classes will have some participation and will focus on classic cooking methods to help you become more successful in your home kitchen. Learn about eggs and how to make the perfect egg dishes whether you're preparing them for breakfast or dessert. We will examine eggs soft to hard boiled, poached, fried, scrambled and blended. Eggs Benedict; French Style Herbed Omelet; and Lemon Custard.
Julia HoyTuesday, March 15 • 6:00 PM – 8:00 PM • $50.00  

Chef Carrie Walters

 Lunch & Learn with Chef Carrie; Spring

This is not your typical brown bag lunch! In this hour-long class with Chef Carrie you'll learn to make a delicious meal quickly and expertly and enjoy a fabulous lunch. Baked Clams Casino; Spaghetti with Artichokes and Cannoli Pound Cake.
Chef Carrie WaltersFriday, March 18 • 11:00 AM – 12:00 PM • $25.00  

DLM Culinary Center Staff

 Clams, Mussels and Oysters

Join our guest shellfish purveyor and the Culinary Staff in this unique class featuring clams, mussels and oysters. We'll explore the different nuances and quality characteristics that each of these bivalves have to offer. You will learn all the basics from how they're cultivated and harvested, how to buy them, and the best way to cook them! We'll pair these delectable dishes with our favorite white wines and ales. Menu includes Oysters on the Half Shell; Oysters Rockefeller; Dean Martin's Linguine in Clam Sauce; Baked Clams; and two types of steamed mussels.
DLM Culinary Center Staff Friday, March 18 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters

 Southern Comfort

Craving good down home comfort food? Join Chef Carrie as she takes us down south for some of her favorite southern dishes. We will also brew up some classic sweet tea along with pairing the menu with wine and beer. Pimento Cheese and Pickle Board; Baked Grits with Country Ham and Mushrooms; Chicken Fried Steak with "Nashville" Country Gravy; Collard Greens & Butter Beans and Magnolia's Banana Pudding.
Chef Carrie WaltersWednesday, March 23 • 6:00 PM – 8:30 PM • $75.00  

Julia Hoy

 Tuesdays with Julia; Sautéing 101

Demonstration Class with Some Participation
Looking to build up your cooking skills? Join DLM's Culinary Instructor Julia Hoy for a fresh take on learning how to cook. These 2 hour classes will have some participation and will focus on classic cooking methods to help you be more successful in your home kitchen! Sautéing recipes to follow. Sauté is a French term that refers to cooking food in a small amount of fat over relatively high heat. During this class we will examine styles and methods of sautéing and the equipment used. Sautéed Garlic Shrimp; Stir-Fred Vegetables and Scaloppini alla Marsala.
Julia HoyTuesday, April 5 • 6:00 PM – 8:00 PM • $50.00  

Mary Cooney

 Fresh Pasta Workshop

Hands-On Class
Students will join Mary Cooney for this Pasta Making Workshop and learn to make two types of pasta dough. We'll make Fresh Egg Pasta and Fresh Spinach Pasta. Mary will explain the different uses for these two types of pasta and then we'll enjoy the results of these delicious doughs by making these recipes: Agnolotti (a type of ravioli) filled with Chicken, Mushrooms and Spinach and Topped with a Creamy Tomato Sauce; and Cannelloni Filled with Crab and Lobster in Bechmamel Sauce. This menu will include a simple salad and a DLM Bakery dessert.
Mary CooneyMonday, April 11 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters

 Lunch & Learn with Chef Carrie; Light & Fresh

Don't you just love springtime vegetables and fruits? In this hour-long class, Chef Carrie will teach you how to make these delicious, quick recipes, perfect for a luncheon. Artichoke and Strawberry Panzanella; Chicken Milanese with Arugula & Capers and Individual Lemon Sponge Cakes.
Chef Carrie WaltersFriday, April 22 • 11:00 AM – 12:00 PM • $25.00  

Julia Hoy

 Tuesdays with Julia; Beans & Legumes

Hands-On Class, some Participation
Looking to build up your cooking skills? Join DLM's culinary instructor Julia Hoy for a fresh take on learning how to cook. These 2 hour classes will have some participation and will focus on classic cooking methods to help you be more successful in your home kitchen. Beans and Legumes are among the most versatile and nutritious foods available. They are low in fat and high in nutrients. Julia will elaborate on the nutrition side of these foods but also prove how delicious healthy can be! Black Eyed Peas with Tahini Yogurt; Red Lentil Coconut Soup and Homemade Hummus.
Julia HoyTuesday, April 26 • 6:00 PM – 8:00 PM • $50.00  

DLM Culinary Center Staff

 Knife Academy with Wustof's Chef Mike Garaghty

Hands-On Class
Join Wustof's expert Chef Mike Garaghty, as he holds his first Knife Skills Academy class in the DLM Culinary Center. We will learn how to properly hold, weld and sharpen knives in class. He will highlight the essential knives to start out with as well as explain the qualities between the 3 different edges available. You will be able to understand the anatomy of a knife and the best ways to become more efficient cook in the kitchen!
DLM Culinary Center Staff Thursday, April 28 • 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, May 9 • 6:00 PM – 8:30 PM • $75.00  

Julia Hoy

 Tuesdays with Julia; Breading & Frying

Demonstration Class with Some Participation
Looking to build up your cooking skills? Join DLM's culinary instructor Julia Hoy for a fresh take on learning how to cook. These 2 hour classes will have some participation and will focus on classic cooking methods to help you be more successful in your home kitchen. Crunchy and tasty is what we think of frying - but there is a right way and a wrong way to the process of frying. Julia will teach you how to achieve the texture and tastes we crave. Chicken Parmesan; Beer Battered Fishand French Fries.
Julia HoyTuesday, May 17 • 6:00 PM – 8:00 PM • $50.00  

John  Ready
 Brendan 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.
John Ready and Brendan ReadyFriday, May 27 • 6:00 PM – 8:30 PM • $75.00