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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.
Mary Cooney
Homemade Fresh Pasta: Ravioli 
Hands-On Class
Preparing fresh pasta from scratch is one of the most satisfying tasks in the kitchen. Mary will show you how to make fresh pasta dough, both by hand and with a food processor. You'll discover, with a little patience and practice, how easily you can create delicious results. Mary will teach you how to make two fillings as well as accompaniments that will take this fresh pasta to a whole new level of tastiness! Homemade Pasta Dough; Spinach, Swiss Chard, Cheese and Prosciutto Filling; and 3-Cheese Filling with Creamy Tomato Sauce. These dishes will be paired with wine.
Mary CooneyWednesday, September 20 • 6:00 PM – 8:30 PM • $75.00
John Chico
Along Came a Slider 
Football season is well underway and we've got your tailgate menu covered with John's awesome line up of his favorite slider recipes that are sure to be a hit with your guests. Pull Apart Philly Cheesesteak Sliders; Meatball Parmesan Sliders; Grilled Buffalo Chicken Sliders; and Mini Shredded Beef Tacos. This menu will be paired with beer.
John ChicoMonday, September 25 • 6:00 PM – 8:30 PM • $50.00
Chef Carrie Walters
Hands-On 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 WaltersWednesday, September 27 • 6:00 PM – 8:30 PM • $75.00
Mary Cooney
Best of Mary's Kitchen 
This is the food we crave all year 'round, but especially when there's a chill in the air. This class highlights a few more recipes from Mary Pietrantonio Cooney's popular cookbook, Mary's Kitchen. These recipes are perfect for a Sunday family dinner. Learn to make one of Mary's delicious homemade soups and a baked pasta dish that can be made ahead and pulled out of the fridge on a busy weeknight too! Stuffed Portobello Mushrooms; Minestrone; Baby Greens Salad with Fennel, Oranges, Dried Cherries and Slivered Almonds; Baked Ziti; Sticky Chicken Thighs; Broccoli with Garlic and Olive Oil; and Banana Cream Pie. This menu will be paired with wine.
Mary CooneyWednesday, October 4 • 6:00 PM – 8:30 PM • $75.00
DLM Culinary Center Staff
Pumpkin Palooza 
Celebrate everything pumpkin! We've put together our favorite pumpkin recipes that we like to cook in our home kitchens. We'll share both savory and sweet recipes for this popular squash that you'll want to add to your recipe collection. Maple Roasted Pumpkin, Arugula and Dried Cherry Salad; Pumpkin Soup with Sage and Pancetta; Pumpkin Gingerbread; Pumpkin Pie with Toffee Walnut Topping and Roasted Pumpkin Seed Brittle.
DLM Culinary Center Staff Tuesday, October 10 • 6:00 PM – 8:30 PM • $75.00
John Chico
Not Your Mom's Comfort Food 
It's challenging to cook meals for both adults and children that everyone enjoys. If you feel like you are always cooking reruns, join John for this fun and delicious class. Branch out and lean how to cook some modern comfort food dishes that everyone will rave about. Polenta with Beef and Mushrooms; Chopped Salad with Garlic Vinaigrette; Stuffed Artichokes and Pumpkin Mousse. This menu will be paired with wine.
John ChicoTuesday, October 17 • 6:00 PM – 8:30 PM • $75.00
Chef Liz Valenti
Pizza Version 2.0 with Chef Liz 
Hands-On Class
Experience the pizza-making magic of Chef Liz Valenti of Wheat Penny Oven and Bar in tonight's class. We love the laid-back, generous teaching style of Chef Liz who is always eager to share her talent for making the best pizza in Dayton. Liz will show us how to make a couple of new pizza doughs she's excited about; and as always we'll use the freshest, most flavorful ingredients for topping the pies. This menu will be paired with wine and beer.
Chef Liz ValentiFriday, October 20 • 6:00 PM – 8:30 PM • $95.00
Mary Cooney
Roasting for the Holidays  
Master the two classic roasts that are the stars of any holiday table - Roast Turkey and Prime Rib of Beef. Mary will show you how to roast a delicious moist bird with confidence. She'll then conquer a Prime Rib from start to finish. Mary will prepare some of her favorite side dishes to go with each and show us how to make delicious Turkey Gravy and Au Jus. Come prepared with your questions! This menu will be paired with wine.
Mary CooneyMonday, November 13 • 6:00 PM – 8:30 PM • $75.00
Dana Downs
Dinner is Done with Dana  
Chef Dana Downs from Roost Modern Italian and Roost American will share her favorite way to make dinner easier by using the sous vide cooking method. Sous vide is a cooking technique that utilizes precise temperature control to deliver consistent results. Food is cooked to the exact level of doneness desired, which is why Dana uses this cooking technique in her restaurants. This method is also becoming popular with home cooks as it can simplify weekly meal planning and save on a lot of prep time. She will share some of her favorite ways to cook meat, fish and side dishes that will help save time in your kitchen. Dana's menu will be paired with wine.
Dana DownsThursday, November 16 • 6:00 PM – 8:30 PM • $75.00
Chef Gerrie Bielefeld
The Fabulous Five 
When Chef Gerrie Bielefeld thinks about the magical culinary methods of expressions of the art, she goes back to what she calls The Fabulous Five - the five basic cooking methods: Poaching, Braising; Sautéing and Frying. Each of these techniques results in a finished product with their own flavor profile, texture, and appearance. The secret to the fabulous five is the magic that these cooking methods produce. They are universal, used within every culture and cuisine. If you understand these methods to the whole cooking puzzle, you can cook just about anything. Chef Gerrie will take each of these cooking methods and break them down so that you will achieve success in your kitchen. Chef Gerrie's menu will be paired with wine.
Chef Gerrie BielefeldThursday, December 14 • 6:00 PM – 8:30 PM • $75.00