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DLM CULINARY CENTER

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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.
Chef Gerrie Bielefeld
MVS Private Class 
The Miami Valley School Private Class
Chef Gerrie BielefeldWednesday, January 18 • 10:00 AM – 12:30 PM • $0.00
DLM Culinary Center Staff
UD Continuing Education Private Class 
UD Continuing Education Private Event
DLM Culinary Center Staff Friday, January 20 • 10:00 AM – 11:30 AM • $0.00
Julia Hoy
Winter Brunch From Morning to Afternoon 
Couples Hands-On Class
Winter weekends are the perfect time to brunch. No lawns to mow or leaves to rake, just plenty of time to relax and enjoy cooking in a warm kitchen. Julia will show you how to make this leisurely meal last from early morning to afternoon with these tasty recipes. Maple Oatmeal Scones; Double Cinnamon French Toast; Croque Monsieur (a brûlée French ham and cheese sandwich with béchamel sauce); Lightly Dressed Baby Greens; Winter Fruit Compote with Yogurt and Gingersnap Cookies. This menu will be served with Champagne.
Julia HoySunday, January 22 • 1:00 PM – 4:00 PM • $135.00
Chef Carrie Walters
Master Your Knife Skills  
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. A small appetizer plate will be served.
Chef Carrie WaltersTuesday, January 24 • 6:00 PM – 8:30 PM • $75.00
Chef Gerrie Bielefeld
MVS Private Class 
The Miami Valley School Private Class
Chef Gerrie BielefeldWednesday, January 25 • 10:00 AM – 12:30 PM • $0.00
Mary Cooney
Homemade Cavatelli 
Hands-On Class
Learn how to make this pasta type that literally means "little hollows". Don't let the simplicity of this pasta shape fool you - this dish becomes extraordinary when finishing with a delectable sauce. Mary will show you how to create and cook this fresh pasta and turn it into a show-stopping entrée. Italian Salad; Fresh Cavatelli; Cavatelli with Carbonara Sauce (Peas & Pancetta); Cavatelli with Tomato Pork Ragu Sauce. This menu will be paired with wine.
Mary CooneyThursday, January 26 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
UD Continuing Education Class 
UD Continuing Education Class
DLM Culinary Center Staff Friday, January 27 • 10:00 AM – 11:30 AM • $0.00
DLM Culinary Center Staff
Cook The Book: Winter Classics 
These are the dishes that make us want to stay home and cook! Winter classics are often recipes that may take time for preparation, but once the prep is done can be put it in the oven and forgotten until dinner time. Slow roasting, braising, and baking (when time allows), always concludes with delicious results. These recipes are sure to become a family favorites. Menu will be paired with wine and/or beer. We'll have cookbooks available for purchase.
DLM Culinary Center Staff Monday, January 30 • 6:00 PM – 8:30 PM • $50.00
Julia Hoy
Beef 101 
Hands-On class
In this class Julia will teach you about different cuts of beef and the best method of preparation for each. These four, very different dishes will cover many cooking skills as well as flavor profiles. Beef Wellington - a classic dish of beef filet wrapped in tender dough; Provençal Beef Stew; Homemade Meatloaf; and Beef and Broccoli Stir Fry.
Julia HoyTuesday, January 31 • 6:00 PM – 8:30 PM • $75.00
John Chico
Game Day Favorites: Homemade Pretzels & Chili 
Hands-On Class
Grab a friend, your partner, or a kid and learn to make homemade soft pretzels! John will make sure you're ready for your superbowl party with a menu perfect for kids of all ages. John's not only famous for his homemade soft pretzels but his chili is very popular too! Students will make their own soft pretzels and enjoy a warm bowl of chili. Homemade Buttery Soft Pretzels; Beef and Pork Chili; and Peanut Butter Brownies.
John ChicoThursday, February 2 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
UD Continuing Education Class 
UD Continuing Education Class
DLM Culinary Center Staff Friday, February 3 • 10:00 AM – 11:30 AM • $0.00
DLM Culinary Center Staff
UD Continuing Education Class 
UD Continuing Education Class
DLM Culinary Center Staff Friday, February 10 • 10:00 AM – 11:30 AM • $0.00
Julia Hoy
Poultry 101 
Hands-On Class
Chicken and turkey are protein staples with endless recipe possibilities. In this class Julia will show you various cooking methods and techniques for poultry favorites. Whole Roasted Turkey Breast; Homemade Chicken Stock; Vietnamese Lemongrass Chicken Stir Fry; Coq au Vin. This menu will be paired with wine.
Julia HoyTuesday, February 21 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Hot Dish! 
Join the Culinary Center Staff for a Hot Dish Party! Culinary Assistants will prepare their all-time favorite Hot Dishes (aka casseroles). Guaranteed to be a crowd pleaser, these dynamite 9X13 "dishes" become a family tradition pretty quickly. They tend to feed a crowd, freeze well and are downright comforting! Hot Dishes will be served with side dish and a simple dessert. This menu will be paired with wine.
DLM Culinary Center Staff Friday, February 24 • 6:00 PM – 8:00 PM • $50.00
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
DLM Culinary Center Staff
Seafood Supper Club 
Join us for a delicious 3-course dinner featuring DLM's freshest seafood. The Culinary Center Staff will prepare a seafood dinner using their favorite seafood recipes and incorporate them into a delicious sit down dinner. Dinner comes complete with the recipes for you to take and try at home. Reserve your spot for a different way to dine out! Wine and beer will be available for purchase separately. Tonight's menu: Sweet Potato Soup with Miso and Ginger; Teriyaki Salmon; Garlic Sautéed Carrots and Broccoli; Steamed Rice and Almond Cookies.
DLM Culinary Center Staff Friday, March 3 • 6:00 PM – 8:00 PM • $45.00
DLM Culinary Center Staff
Seafood Supper Club 
Join us for a delicious 3-course dinner featuring DLM's freshest seafood. The Culinary Center Staff will prepare a seafood dinner using their favorite seafood recipes and incorporate them into a delicious sit down dinner. Dinner comes complete with the recipes for you to take and try at home. Reserve your spot for a different way to dine out! Wine and beer will be available for purchase separately. Tonight's Menu: New England Style Clam Chowder; Fish and Chips; and Lemon Chess Pie.
DLM Culinary Center Staff Friday, March 10 • 6:00 PM – 8:00 PM • $45.00
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
DLM Culinary Center Staff
Seafood Supper Club 
Join us for a delicious 3-course dinner featuring DLM's freshest seafood. The Culinary Center Staff will prepare a seafood dinner using their favorite seafood recipes and incorporate them into a delicious sit down dinner. Dinner comes complete with the recipes for you to take and try at home. Reserve your spot for a different way to dine out! Wine and beer will be available for purchase separately. Tonight's Menu: Crab Louie Salad; Fisherman's Cioppino; and Dark Chocolate Brownie Sundaes.
DLM Culinary Center Staff Friday, March 17 • 6:00 PM – 8:00 PM • $45.00
DLM Culinary Center Staff
Seafood Supper Club 
Join us for a delicious 3-course dinner featuring DLM's freshest seafood. The Culinary Center Staff will prepare a seafood dinner using their favorite seafood recipes and incorporate them into a delicious sit down dinner. Dinner comes complete with the recipes for you to take and try at home. Reserve your spot for a different way to dine out! Wine and beer will be available for purchase separately. Tonight's Menu: Kale And Golden Raisin Salad; Braised Monkfish with Cherry Tomatoes and Basil; and Lemon Shortbread Cookies.
DLM Culinary Center Staff Friday, March 24 • 6:00 PM – 8:00 PM • $45.00
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