Class Schedule: Regional/Ethnic Classes

So many different flavors and varieties it's hard to pick! These classes highlight a specific cuisine, region or sytle.

Mary Cooney

All New Tortellini & Ravioli 

Hands-On Class
This is comfort food at its finest: homemade pasta wrapped around delicious fillings. In this class, Mary will show you how to create these satisfying pasta dishes as well as teach you a new skill! Meat Filled Tortellini with Meat Sauce; Fresh Spinach and Ricotta Cheese Filled Ravioli; Italian Salad; and a sweet treat from the DLM Bakery! This menu will be paired with wine.

Mary CooneyFriday, February 27 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

That's Amore 

Couples Hands-On Class
This is a class that sounds like a dinner party! Join Mary and help prepare this Italian menu then relax with a glass of wine in a dinner party setting and enjoy the fabulous meal you created together. Appetizer Plate with Crab and White Bean Crostini; Rosemary Roasted Almonds and Dried Figs; NY Strip Steak with Salsa Verde; Pasta with Fresh Tomato Sauce and Finished with Basil Oil and Parmigiano-Reggiano; Sweet Potato, Roasted Red Peppers, Asparagus, and Spinach in a Pesto Vinaigrette; and for dessert, Florentine Cookie Dipped in Chocolate and served with Gelato. This menu will be paired with wine.

Mary CooneySunday, March 1 • 1:00 PM – 4:00 PM • $135.00  


Thai Cuisine 

Hands-On Class
Thai food has everything a foodie could ask for. The strong aromatic components of the dishes are complex yet simple and satisfy all of our senses. The sour, sweet, salty, bitter, and spicy flavors combined with the textures and colors of the food create beautiful dishes. Join Jacqui Kung for this hands-on class. Thai Shrimp Coconut Soup; Asian Chicken Salad; Asian Basil Fried Rice; and Thai Banana Roti. This menu will be paired with wine.

Jacqui KungWednesday, March 18 • 6:00 PM – 8:30 PM • $75.00  

Chef Carrie Walters
George Punter

Eat and Drink Like a Sicilian 

Join Chef Carrie and wine educator George Punter for a food and wine class that is all about Sicily! Chef Carrie will highlight some of the best Sicilian dishes that we experienced on our DLM Food Lovers' Trip, while George delves into the specific wine varietals that are unique to this ancient wine-producing region. Arancini; Caponata; Pasta alla Norma; Swordfish with Olives; and a unique Ricotta dessert with Nuts, Fresh Fruit, and Honey.

Chef Carrie Walters and George PunterWednesday, March 25 • 6:00 PM – 8:30 PM • $75.00  

Mary Cooney

Homemade Gnocchi 

Hands-On Class
These little potato dumplings pack a big flavor and are a nice alternative to pasta. In this class, Mary will teach you how to make a soft dough made of potatoes to create a light, fluffy dumpling, perfect for topping with flavorful sauces. Gnocchi with Wild Mushroom Ragu; Gnocchi with Pancetta, Shallots, Prosciutto, and Peas in a Basil Cream Sauce; Italian Salad; and a sweet treat from our DLM Bakery. This menu will be paired with wine.

Mary CooneyThursday, March 26 • 6:00 PM – 8:30 PM • $75.00  

Jiffie Hart

Passport to France 

Join Jiffie Hart and our Culinary Center team for a "tour" of France. You'll taste and learn about the wines of the Loire, Burgundy, Provence, and Languedoc-Roussillon. Each wine will be paired with a traditional dish from that region. You're guaranteed to go home with some great "stamps" in your wine knowledge passport, and some fun new recipes to try at home.

Jiffie HartFriday, April 17 • 6:00 PM – 8:30 PM • $75.00  

Matthew Somich

Dumplings Go Global 

Hands-On Class
Almost every country has a version of a dumpling. In simplistic terms, it's a pocket of dough filled with either savory or sweet stuffing. More than a sum of their parts, they not only highlight local and regional specialties, but are delicious and affordable! Chef Matt will show you hands-on how to make some of his favorites. Käsespätzle (Spaetzle with Onions and Gruyére Cheese); Pierogi; Semmelknödel (Bavarian Bread Dumplings); Jiaozi (Chinese Pork Dumplings); and Apple Dumplings.

Matthew SomichTuesday, April 28 • 6:00 PM – 8:30 PM • $75.00