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.

Julia Hoy

Family Night: All American Meal 

Hands-On Class
In this class, Julia Hoy will teach you how to make traditional family favorites healthier and lighter without sacrificing taste. These recipes will satisfy any night of the week. Learn to make a classic but Quick Tomato Soup that is great as a starter or side dish. Julia will also make a lighter version of Breaded Chicken Tenders; and everyone's favorite comfort food, Macaroni & Cheese; for dessert, the perfect fall treat Pumpkin Maple Walnut Bars with a Nutty Streusel topped with ice cream. $75.00 for 2 people.

Julia HoySunday, October 26 • 5:00 PM – 7:30 PM • $75.00  

Mary Cooney

Hands-On Teen Class: Pasta from Scratch 

Hands-On Class
Join Mary Cooney for this hands-on class and learn how to make fresh pasta from scratch! You will get expert instruction and learn the skills necessary to make fresh pasta and turn it into these delicious entrées: Angel Hair Pasta with Garlic and Olive Oil; Meat Filled Ravioli with a simple Homemade Tomato Sauce; and, for the perfect side to go along with these dishes a Baby Greens Salad with Balsamic Vinaigrette that you will make over and over again. We'll end the meal with a sweet treat!

Mary CooneySaturday, November 1 • 2:00 PM – 4:30 PM • $75.00  

Matthew Somich

Beef 101 

Learn fundamental skills in this information-packed class with all new beefy recipes. Leave this class with delicious recipes perfect for a family dinner or formal dinner party. Chef Matt Somich will teach you how to make Beef Goulash with Spaetzle; Chili Con Carne with Skillet Corn Bread; Herb Crusted Prime Rib Roast; and Grilled T-Bone Steak with Mushrooms and Caramelized Onions. This menu will be paired with wine.

Matthew SomichMonday, November 3 • 6:00 PM – 8:30 PM • $75.00  

Julia Hoy

Souper Winter Meals 

Julia Hoy will show you how soups can range from simple to complex with an almost endless array of interchangeable ingredients to make them your own. Come warm yourself with these wonderful versatile recipes: Asian Egg Drop Soup; Traditional Mexican Albondigas Soup with Meatballs, Fresh Herbs, and Vegetables; Julia Child's Classic Potato Soup with variations; a lighter version of New England Clam Chowder with Bacon, Thyme, and Sherry; and a sweet, dessert-style Warm Spiced Plum Soup. This menu will be paired with wine.

Julia HoyTuesday, November 4 • 6:00 PM – 8:30 PM • $65.00  

Chef Carrie Walters

How To: Thanksgiving Dinner 

Thanksgiving dinners are known for complicated menus with numerous dishes to prepare, and the whole process can be very intimidating. In this class, Chef Carrie will teach you everything you need to know to serve up a stress-free Thanksgiving dinner your guests are sure to remember. Carrie will show you that with a proper plan in place, even the gravy will turn out perfect. Recipes are updated and are all "real food" - no cans of soup here! The menu includes Home-Style Dressing; Homemade Mashed Potatoes and Gravy; Green Bean Casserole; Fresh Cranberry Relish; Sweet Potato Casserole with Pecan Crunch Topping; and, of course, the Turkey - a free-range, vegetarian-fed, fresh bird - roasted to juicy perfection; and, for dessert Grandma Tobias Pumpkin Pie, fresh from the market. This menu will be paired with wine.

Chef Carrie WaltersMonday, November 10 • 6:00 PM – 8:30 PM • $75.00  

Ed Bartush

Knife Skills 101 with Wüsthof Expert Ed Bartush 

Hands-On class
Wüsthof expert Ed Bartush will help you become more confident in the kitchen as he teaches fundamental knife skills essential for food preparation. Ed will discuss the importance of sharpening, and how to hold your knife for maximum performance and efficiency. He will demonstrate proper cutting techniques and guide you through hands-on practice. This is the perfect class to learn about different types of knives and the benefits of different blades. Each student will go home with a Wüsthof 3.5" Classic Pairing Knife - a kitchen essential! Light snacks will be served.

Ed BartushWednesday, November 12 • 6:00 PM – 8:30 PM • $75.00  

Chef Rick Schaefer

Holiday Celtic Breakfast 

Dayton's popular hometown Caterer Chef Rick Schaefer, has been on the catering scene since 1986. Help us welcome him to DLM's Culinary Center while he shows us how to make an outstanding Holiday Celtic Breakfast. Chef Rick is excited to share his passion for food and entertaining. He will share some tricks of the catering trade to help you survive this busy season in the best of taste! We'll get this menu started with Irish Coffee; Traditional Irish Scrambled Eggs with Chives and Crème Fraîche on Toasted Farmhouse Bread; Corned Beef Hash; Grilled Scottish Salmon with Chef's Dill Sauce; Colcannon, and for a delicious ending; Guinness Cupcakes.

Chef Rick SchaeferThursday, November 13 • 6:00 PM – 8:30 PM • $65.00  

Chef Elizabeth Wiley

A Day in the Kitchen with Chef 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 CC 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, November 16 • 1:00 PM – 4:00 PM • $95.00  

Sherry Monaghan

Around the World in a Dish 

Chicken and Rice for dinner again? - not tonight! Join Sherry Monaghan for this class and she'll show you how to change it up with these international dishes that are easy and uncomplicated and will have your family running to the dinner table. French Onion Soup; Moroccan Beef Tangine; Pork Tinga; Spicy Chicken Pad Thai; and a French Canadian Meat pie, traditionally served at the holidays; Tourtiere. This menu will be paired with wine.

Sherry MonaghanMonday, November 17 • 6:00 PM – 8:30 PM • $75.00  

Matthew Somich

Chicken 101 

Chef Matt is back for another great chicken class with all new recipes. Matt will once again concentrate on basic cooking methods, knowledge, and techniques with delicious results. Join this class and learn how you can turn one of our favorite staples into something special. Paprika Chicken with Herbed Spaetzle; Oven Roasted Citrus Chicken with Baked Rice Pilaf and Pan Gravy; Vietnamese Chicken Bahn Mi Sandwich; and Sautéed Chicken Cutlets with Port Wine and Mushroom Pan Sauce. This menu will be paired with wine.

Matthew SomichTuesday, November 18 • 6:00 PM – 8:30 PM • $75.00  

Sherry Monaghan

Family Night: Spanish  

Hands-On Class
Today's menu celebrates the vibrant and rich tradition of Spanish cuisine. Sherry Monaghan will teach you how to prepare these fun and tasty Spanish dishes that will add a new take on the family dinner! Catalan Tomato Bread; Red Onion and Orange Salad; Albondigas (Meatballs) en Salsa; Pinchiots (Pork Kebabs); Chorizo Grilled Cheese; and el postre; Catalan Crème. $75.00 for 2 people.

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


Mastering Pizza 

Join Chef Ruth Gresser, from Pizzeria Paradiso in Washington, DC, along with Chefs Wiley and Liz from Meadowlark and Wheatpenny Oven and Bar, for an evening of fun and great food as they share their kitchen stories and cooking techniques. These three great chefs will teach us how to master the technique and skills to craft the perfect pizza at home. This class will include a signed copy of Chef Ruth's book: Kitchen Workshop - Pizza. This class will be paired with beer and wine.

Chef Ruth Gresser and Chef Elizabeth WileyThursday, December 4 • 6:00 PM – 8:30 PM • $75.00  

Zebbie Borland

Let's Decorate A Gingerbread House 

Hands-On class
Decorating a gingerbread house during the holiday season is a traditional family pastime. Join Zebbie Borland for this hands-on class and learn the step-by-step process for decorating your very own gingerbread house. All icings and candies for decoration will be provided, but feel free to bring some of your own to personalize your house. This is a great activity for parents and children to do together. Sign up early; Seating is limited.

Zebbie BorlandMonday, December 8 • 7:00 PM – 8:30 PM • $50.00  

Zebbie Borland

Let's Decorate A Gingerbread House 

Hands-On Class
Decorating a gingerbread house during the holiday season is a traditional family pastime. Join Zebbie Borland for this hands-on class and learn the step-by-step process for decorating your very own gingerbread house. All icings and candies for decoration will be provided, but feel free to bring some of your own to personalize your house. This is a great activity for parents and children to do together. Sign up early; seating is limited.

Zebbie BorlandWednesday, December 10 • 7:00 PM – 8:30 PM • $50.00  

Jack Zindorf

Crêpes Savory and Sweet - All New Recipes 

Hands-On Class
Jack Zindorf is back with all new recipes in this hands-on crêpes class. Crêpes are one of the most versatile and simple, yet classic ways to make an ordinary meal extraordinary whether it be breakfast, lunch, brunch, or dinner. You will learn the basic techniques of making the perfect recipe that will hit the spot for that savory or sweet craving. Crêpes Quiche Lorraine; Cheese Blintzes topped with Preserves; Savory Crêpes filled with Wild Mushrooms and Cheese Filling; and Bananas Foster Dessert Crêpes. This menu will be paired with wine.

Jack ZindorfTuesday, December 16 • 6:00 PM – 8:30 PM • $75.00