Knife Skills
Good knife skills are crucial to mastering basic culinary techniques. In this hands-on class, Chef Carrie Walters will demonstrate how to select, wield, sharpen, and store knives, and teach you how to chop, dice, and julienne your way to culinary success! Bring your own chef’s knife or use ours. Each student will receive a complimentary J. A. Henckels vegetable parer.
Chef Carrie Walters • Monday, September 20 • 6:00 PM – 9:00 PM • $60.00  

Pie Pastry 101
If the thought of preparing your own pie pastry sends you into a panic, we have the solution for you! This hands-on class will focus on the basics of making tender and flaky pie pastry: how to mix, roll, and bake a perfect pie crust, along with variations for fluting. Mary Cooney will guide you step-by-step as you make Apple Pie, an all-time American favorite. Spiced with cinnamon and freshly grated nutmeg, we promise this pie will become a family favorite! Each student will take home a ready-to-bake pie. Join this class and Mary will prove it really is “as easy as pie!” Please bring your own rolling pin and apron.
Mary Cooney • Wednesday, September 29 • 6:00 PM – 9:00 PM • $60.00  

Intro to Wok Cookery
Let Jack Zindorf “wok” you through the steps of wok cookery and teach you the basics from start to finish. Jack’s culinary passion is oriental cookery – he’s been cooking oriental cuisine for over 25 years and teaching at DLM since 1993. He’ll show you how to select and properly season your wok, make quick and easy sauces, and improvise with both fresh and convenience ingredients from the market to create your own favorite wok dishes. Recipes include Chicken Corn Soup; Egg Rolls & Spring Rolls; Fried Rice; Stir-Fried Shrimp with Vegetables; and Almond Cream for dessert.
Jack Zindorf • Monday, October 4 • 6:00 PM – 9:00 PM • $60.00  

Hands-On Fresh Pasta
Mary Cooney’s family has been enjoying her delicious fresh pasta for years, so she’s an ideal teacher to take the mystery out of this Italian tradition! Angel Hair with Olive Oil and Garlic will introduce the texture and taste difference from the dried counterpart. Cannelloni Stuffed with Spinach, Ricotta, and Parmigiano-Reggiano, with a quick and easy tomato sauce, will prove how easily fresh pasta can be made for a weeknight dinner. The students will make pasta, so please bring an apron and get ready for plenty of fun!
Mary Cooney • Wednesday, October 27 • 6:00 PM – 9:00 PM • $60.00  

Cake Deco: Buttercream Basics
Marilou Guy will show you the right way to decorate, step-by-step, in this hands-on class on decorating cakes and cupcakes with buttercream icing. Basic skills taught in class include: pastry bag techniques; preparing and icing the cake: leveling, filling, crumb coating, and icing a cake smoothly; color tinting technique and proper consistency for piping and making flowers; using specialized tips for flowers, leaves, bows, and basket weave; finishing the cake: border designs and decorative writing; and finding inspiration and developing a creative eye for cake design. Each student will decorate a special occasion cake with a variety of flowers and write a personalized message. Supplies are provided and included in the class fee.
Marilou Guy • Tuesday, November 2 • 6:00 PM – 9:00 PM • $60.00  

Fresh Pies for Fall
As the weather begins to edge closer to winter, nothing is quite as nice as the aroma of pies baking in the oven. Using the seasonal ingredients fall harvest provides yields amazing results. Join Mary Cooney as she shows you how to make: Lattice Cherry Pie, Cranberry Apple Streusel, and Sweet Potato Pie.
Mary Cooney • Wednesday, November 3 • 6:00 PM – 9:00 PM • $60.00  

Knife Skills
Good knife skills are crucial to mastering basic culinary techniques. In this hands-on class, Chef Carrie Walters will demonstrate how to select, wield, sharpen, and store knives, and teach you how to chop, dice, and julienne your way to culinary success! Bring your own chef’s knife or use ours. Each student will receive a complimentary J. A. Henckels vegetable parer.
Chef Carrie Walters • Monday, November 8 • 6:00 PM – 9:00 PM • $60.00  

 Holiday Roasting
Are you dreading the holidays because you have to cook? Then don’t worry, we have you covered by teaching all the classic holiday main courses in one class! Learn a stress-free way to a fabulous dinner by reviewing all the basics and building upon them (we’ll even demonstrate how to carve a turkey) to perfect the art of roasting. We’ll go over presentation styles so you can create your own “Norman Rockwell” version of the perfect holiday meal. Join Chef Carrie Walters as she prepares: Prime Rib, Beef Tenderloin, Roast Chicken, Pork Crown Roast, and Vegetables and Fruit.
Chef Carrie Walters • Tuesday, November 16 • 6:00 PM – 9:00 PM • $65.00  

Holiday Candy
The holidays are rapidly approaching and candy not only makes a fun gift but a yummy treat. Mary Cooney usually does a holiday candy class and this year is no exception. In this hands-on class you will make: Buttery Hazelnut Toffee – brown sugar and honey add complexity and extra richness to this crunchy favorite; Double Decker Mint Squares – made with both white and semi-sweet chocolate to create an elegant treat; Creamy Pralines – the classic New Orleans candy; Peanut Butter Fudge – with marshmallow cream; and Roasted Walnuts with brown sugar caramel – perfect for nibbling.
Mary Cooney • Wednesday, December 1 • 6:00 PM – 9:00 PM • $60.00  

Cajun and Creole Cuisine
Learn the basics of Cajun and Creole cuisine while learning the technique for making roux – the base with which many Cajun and Creole recipes start. Jack Zindorf will show you the basics of making stock from scratch while preparing his Seafood Gumbo laden with shrimp, oysters, and lump crab. Learn to make Jambalaya, a hallmark of Creole cooking, while tasting one of Jack’s favorites, Chicken and Andouille Sausage Jambalaya. Learn the technique of preparing a spicy (or not) Creole Sauce – a versatile recipe that can be used with many dishes. To round out the class menu, Jack will demonstrate a classic Crème Brûlée, using all the correct techniques.
Jack Zindorf • Monday, December 6 • 6:00 PM – 9:00 PM • $60.00  

Gnocchi: Italian Potato Pasta
Mary Cooney and her Mom have been making gnocchi (pronounced nee-ok'-kee) for over 25 years. These irresistibly light Italian dumplings are made with potatoes and are simply delectable napped with all sorts of sauces. The batches you make in this hands-on class will be savored with a quick and easy Brown Butter Sage & Parmesan Sauce along with a meaty Bolognese Sauce. We’ll round out the menu with a simple green salad and thick slices of DLM Ciabatta.
Mary Cooney • Monday, December 13 • 6:00 PM – 9:00 PM • $60.00