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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.

Jack Zindorf

Family Night - Grilled Cheese Central class 

Hands-On Class!
If you love grilled cheese, this is the class for you! Grab a friend or family member and let's start toasting up some unbelievable grilled cheese sandwiches. Jack will start us off with his favorite Tomato Basil Soup. We’ll then move on to a smorgasbord of our favorite melting cheeses from around the world. With all of our different fresh Artisan Breads, unique pantry items, and the best Deli in southwest Ohio, we will sample the most creative sandwiches! $75.00 for 2 people.

Jack ZindorfSunday, April 26 • 5:00 PM – 7:30 PM • $75.00  

Chef Carrie Walters

Knife Skills - Vegetables 

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.

Chef Carrie WaltersMonday, April 27 • 6:00 PM – 8:30 PM • $75.00  

Chef Elizabeth Wiley

A Day in the Kitchen With 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 Culinary Center 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, May 3 • 1:00 PM – 5:00 PM • $95.00  

Matthew Somich

Pig Centric 

It's all about the pig in this cooking class! Join Chef Matt as he breaks down some of his favorite cuts of pork and the best method of cooking for each one! Garlic and Red Wine Sausage; Asian Roasted Pork Shoulder; Pork Osso Bucco; and Cuban Grilled Pork Chops with Mojo Sauce. This menu will be paired with beer and wine.

Matthew SomichTuesday, May 5 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters

10 Fundamental Cooking Skills  

Hands-On Class
Think you can't cook? Ever wonder why it looks so easy on TV? Chef Carrie will teach you prepping and cooking skills that will have you cooking like a pro in no time. In this class, you will roll up your sleeves and practice the skills that will help you work more efficiently in the kitchen and maybe even fix a few bad habits. You will learn these 10 basic, essential skills: how to dice an onion; brown/sear; roast a chicken; poach an egg; make a pan sauce; whisk a vinaigrette; make a roux; boil pasta - al dente!; make a béchamel sauce; and carve a chicken. Now you're cooking!

Chef Carrie WaltersMonday, May 11 • 6:00 PM – 9:00 PM • $75.00  

 

An Evening with Olive 

Dayton is proud to have Olive, a locally sourced, unique restaurant located in the old Wympee Diner downtown. They specialize in vegan, gluten free, and mutli-allergy friendly cuisine. Chef David Kerg leads the kitchen with passion and creativity and will show us how to cook some of their popular menu items: Polenta Wedges with Sun Dried Tomatoes with Creamy Crimini Mushroom and Beef Sauce; Buttered Chicken and Roasted Red Pepper Ravioli with Shallot and Green Tomatoes; Pistachio and Honey Chicken Salad with Tomato and Havarti Cheese; and Braised Rabbit over Toasted Ciabatta with Sweeet Potato and Apple Hash, Wilted Arugula and Rabbit Jus. This menu will be paired with wine.

Chef David KergTuesday, May 12 • 6:00 PM – 8:30 PM • $75.00  

Matthew Somich

Cooking with Lamb 

Lamb is a classic choice for spring and because of its versatility and lovely presentation, well-suited for any menu. Join Chef Matt and learn how to prepare and cook lamb in a variety of ways. Olive and Feta Stuffed Lamb Burger; Grilled Lamb Chops with Yogurt and Pomegranate Gastrique; Herb and Garlic Roasted Leg of Lamb; and Moroccan-Braised Lamb Shank. This menu will be paired with wine.

Matthew SomichThursday, May 14 • 6:00 PM – 8:30 PM • $75.00  

Brendan Ready
John  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.

Brendan Ready and John ReadyFriday, May 22 • 6:00 PM – 8:30 PM • $75.00