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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.
Bryn Mooth
Hearty Soups & Flatbreads 
Bryn Mooth, editor for Edible Ohio Valley Magazine and the author of The Findlay Market Cookbook, is back at the Culinary Center to share more great recipes and cooking tips. Join us for this delicious menu with a special nod to Mardi Gras with her "New Orleans-style" coffee Brownie! Chicken Tortellini Soup; Roasted Red Pepper Focaccia; Beer-Bacon Chili; Grilled Red Onion Fontina Flatbread; (Focaccia Croutons and Parmesan Toasts for Garnishes); and "New Orleans-Style" Coffee Brownies. This menu will be paired with wine and beer.
Bryn MoothTuesday, February 28 • 6:00 PM – 8:30 PM • $75.00
John Chico
Sous Vide Cooking at Home 
Sous vide has been a popular cooking technique used in restaurants, hotels and cruise ships for years. Why? This cooking method provides tender, succulent dishes that are cooked to perfection every single time. Culinary Instructor John Chico will take you through the basics of how to cook sous vide style at home. We'll taste a menu created all by sous vide from appetizer to dessert including the juiciest turkey breast and the perfect pork chop! This menu will be paired with wine.
John ChicoTuesday, March 14 • 6:00 PM – 8:30 PM • $75.00
Chef Carrie Walters
Sauce Work 
Join Chef Carrie as she takes us through the 5 Mother Sauces and how to use them in your everyday cooking. In class we'll focus on how to reproduce them at home with successful results and discuss plenty of variations. The Culinary Staff will pair wines with this menu that uses a good example of each branch in classic sauce work. Shrimp Newburg in Puff Pastry; Oven Roasted Provençal Tomato Sauce; Pork Tenderloin with Lyonnaise Sauce; Broccoli with Orange Hollandaise; and Beef Tournedos with Roquefort Sauce.
Chef Carrie WaltersWednesday, March 15 • 6:00 PM – 8:30 PM • $75.00
John Chico
Mamma Mia 
We all have fond memories of our favorite childhood meals. In this class John pays homage to his mom by demonstrating a couple of meals from his childhood that have stood the test of time. With a little modernization of ingredients, these dishes still prove to be classics. Creamy Polenta with Tonko (Braised Beef); and Skillet Chicken. Side dishes and a simple dessert will be paired with these two entrees. This menu will be paired with wine.
John ChicoMonday, March 27 • 6:00 PM – 8:30 PM • $75.00
Mary Cooney
Homemade Pasta - Spring Inspired 
Hands-On Class
Pasta is the food we love to enjoy year-round. Top it with a sauce made from the freshest, locally grown spring vegetables and you have dining perfection. In this class you will join Mary in the kitchen to make fresh pasta with two types of sauces that say spring is here! Appetizer Platter; Pasta Primavera; and Pasta in Pesto Sauce with Baked Salmon Filet. This menu will be enjoyed with wine.
Mary CooneyWednesday, March 29 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Cook the Book: Spring is Here! 
It's time to lighten up! Spring is here and it's time to celebrate the fresh vegetables and foods that cause us love this season. Join us as we share our well-loved recipes from our favorite book authors. We'll have a progressive menu starting with an appetizer and ending on a sweet note. This menu will be prepared with wine and/or beer.
DLM Culinary Center Staff Monday, April 24 • 6:00 PM – 8:30 PM • $50.00
John Chico
Fried Chicken and Fixins 
Salty, crispy, juicy, delicious! Fried chicken done well is a dish that's hard to resist. Join John for this class and learn the process of how to make delicious fried chicken. We'll be serving fixin's that pair perfectly with this crispy treat, including, Pimento Cheese Mac & Cheese; Bacon Braised Green Beans; and Buttermilk & Sour Cream Cornbread.
John ChicoFriday, April 28 • 6:00 PM – 8:30 PM • $75.00
Ed Bartush
The Dynamic Duo 
Join two culinary industry experts, Trisha Ranallo, from Le Creuset and Ed Bartush, from Wustof, as they cook us up a class highlighted by using the right knife for the right task and the ease of cooking with traditional heirloom pieces. No Knead Bread; DLM Sausages with Peppers and Onions; No Stir Risotto and Berry Crumble. We'll pair this delicious menu with wine.
Ed BartushThursday, May 4 • 6:00 PM – 8:30 PM • $75.00
Chef Carrie Walters
Lobster 101 
Join us for our traditional kick-off to summer Lobster Fest! The Ready Family are flying in from Maine and will be our featured instructors at the DLM Culinary Center hosting this 'Lobster 101' class. Full of great lobster tales, no pun intended, these folks are very entertaining and full of knowledge! Menu includes: Lobster Rolls; a decadent Lobster Mac and Cheese; and traditional Boiled Lobster, and Chef Carrie's famous Blueberry Cobbler. And of course, we will pair all of this delicious lobster with wine!
Chef Carrie WaltersFriday, May 26 • 6:00 PM – 8:30 PM • $90.00