Murphin Ridge Inn Favorites
The Murphin Ridge Inn used to be the ultimate insider’s secret – only it’s not so secret anymore! A great close-by destination to steal away to so we don’t forget how to savor life, the inn is owned and operated by Darryl and Sherry McKenney. The stunning southern hills of Ohio’s Adams County host the Murphin Ridge Inn and its guests. The inn itself is at the same time rustic, charming, and regal. National Geographic Traveler recognized the inn as one of the 54 Great Inns in America and it was featured in The Cincinnati Enquirer as a B&B that excels at dinner. The bounty of accolades seems endless and all-encompassing, but it’s the food that keeps everyone coming back for more. Sherry’s A Taste of the Murphin Ridge Inn cookbook features over 130 favorite and most-requested recipes, from her down-home breakfasts to hearty soups, tasty entrées, luscious desserts, and more.

DLM’s School of Cooking is pleased to welcome back Sherry McKenney and her chef, Joanne Drilling, as they teach a class together. This will be Joanne’s first time at our school, and we are really looking forward to the class, where she will demonstrate how to prepare: Our Guests’ Favorite Curried Tomato Bisque with Chutney Crouton; Watercress Salad with Tahini Salad Dressing and Murphin’s Pickled Beets; Fresh Fish baked in parchment and served with Salsa Verde; and Pear Frangipane Tart with Country Cream.
Sherry McKenney and Chef Joanne Drilling • Tuesday, September 21 • 6:00 PM – 9:00 PM • $65.00  

 Fabulous Fall Entertaining
Honored by Bon Appétit magazine as 2007 “Cooking Teacher of the Year,” Molly Stevens has been described in The New York Times Book Review as “a beautifully clear writer who likes to teach”. Previously, she received the IACP 2006 Cooking Teacher of the Year award. Her book All About Braising won the 2005 James Beard Foundation Award for best single-subject cookbook. Classically trained as a chef in France, Molly has directed programs and taught at the French Culinary Institute, New England Culinary Institute, and L’Ecole de Cuisine La Varenne in Burgundy, France, and Venice, Italy. Molly continues to travel and teach cooking classes across the country. She lives near Burlington, Vermont and serves on the board of directors for the Vermont Fresh Network.

Homemade Ricotta with Rosemary Crackers; Pork Tenderloin Stuffed with Sausage and Prunes; Honey-Roasted Carrots; Peppery Braised Broccoli Rabe with Arugula; and Dark Chocolate Tart with Gingersnap Crust.
Molly Stevens • Tuesday, November 9 • 6:00 PM – 9:00 PM • $65.00  

 Easy Fall Appetizers
George Geary is one of the most prolific cookbook authors in the land, and he’s headed back to the School of Cooking for another round of jokes, frivolity, and fun. George’s eighth book, 650 Best Food Processor Recipes, will be featured in this tasty class. You don’t need a food processor, but it sure makes it a lot easier. Get a head start on planning for the holidays with this class – plus he’s thrown in a cheesecake just so you don’t forget he’s also a baker. George has once again branched out to author a new book, 650 Best Food Processor Recipes, which he will be signing at the class. George is the author of 15 books, including: The Cheesecake Bible, The Complete Baking Cookbook, 125 Best Food Processor Recipes, the bestselling 125 Best Cheesecake Recipes, and 125 Best Biscuit Mix Recipes. George is the national spokesperson for Driscoll’s Berries. An award-winning former executive pastry chef for the Walt Disney Company, George has appeared as a guest chef on the TV Food Network and numerous national television shows, and has created spectacular desserts for major television programs and feature films. George is a contributing editor of Pastry Art and Design, a professional publication by Chocolatier magazine; Better Homes and Gardens; and Cooking Pleasures, among others. As proprietor of George Geary Tours, he has conducted tours in the United States and Europe for over 16 years. A member of the IACP, George teaches cooking classes across the country.

Tipsy Tomato Shooters; Salmon Herb Mousse on Stone Ground Crackers; Crab Feta Mushrooms; Caramelized Onion Crostini; Crispy Chicken Cakes with Fresh Dill Mayo; and Triple Chocolate Fudge Cheesecake.
Chef George Geary • Thursday, November 11 • 6:00 PM – 9:00 PM • $65.00