Deep Sea Fishing
If you are a true seafood lover this is your ultimate chance to go deep sea fishing in Dayton! We will cover the basics and dive a little deeper into the world of fish and seafood preparation, covering what to look for in seafood, and various cooking mediums and flavors that bring out the best taste. Chef Jenn DiSanto will guide you through this exciting and varied menu. Add George Punter, Washington Square Wine Manager, to the mix to discuss and treat you to the perfect wine pairings for seafood, and you have the perfect deep sea expedition without ever stepping on the boat. We will be preparing: Salt Crusted Baked Whole Fish with Roasted Tomato and Olive Relish; Traditional Bouillabaisse with Garlic Croutons and Rouille Sauce; Pan-Seared Skate Wing or Sole with Caper Butter Sauce; Seared Sea Scallops with Roasted Red Pepper Coulis and Cucumber “Spaghetti”; Pan-Roasted Monkfish with a Pancetta Port Wine Reduction; and Fresh Berries and Vanilla Cream Trifle.
Chef Jenn DiSanto and George Punter • Thursday, September 16 • 6:00 PM – 9:00 PM • $65.00  

Fresco
Fresco means “fresh”, and at this time of the year the gardens and our kitchens are so full of fresh offerings. As coincidence would have it, Fresco is also the new name of Chef Jenn DiSanto’s business, where she will continue to offer her fabulous catering services and will also now be open for you to pick-up family, individual, and party-size meals made to order. Jenn and George Punter will again team up to present food and wine pairings to take advantage of the fresh and bold flavors of seasonal offerings, plus a few items that are easily preserved for later use. Join us for Antipasti Platter with homemade Giardiniera (slightly pickled fresh vegetables); Marinated and Grilled Seafood; Fresh Italian Cheeses and Olives; Seasonal Heirloom Tomato Salad with fresh herbs; baby greens, and fresh-made cheese – Fromage Blanc (we will demonstrate making fromage blanc) tossed in a Sherry Vinaigrette with a Grilled Crouton; Fresh Pasta with a super quick and Fresh Tomato Basil Garlic Sauce that can easily be preserved for later use; Marinated Lamb Loin with a beautiful Green Tomato Chutney; Crumbled Goat Cheese and a garnish of preserved lemons; and a dessert of Fresh Fig Tart with Chantilly Crème Fraiche.
Chef Jenn DiSanto and George Punter • Thursday, September 23 • 6:00 PM – 9:00 PM • $65.00  

Northwest Passage
The Pacific Northwest is full of wonderful local products and has some great places to experience food and flavors. Come and share in the bounty and enjoy great food and wine pairings! Giri Dodballapur will explore the wines of the region while Chef Carrie, who went to culinary school there, gets to “play” in the kitchen using some of her favorite ingredients that highlight this bountiful area: Dungeness Crab Cakes with Tart Cherry Relish and Wild Greens; Wild Mushroom Risotto with Fresh Goat Cheese; Hazelnut Encrusted Salmon; and Black Bottom Cakes with Berry Coulis.
Chef Carrie Walters and Giri Dodballapur • Tuesday, October 5 • 6:00 PM – 9:00 PM • $65.00  

All Fall In for Girls' Night Out
Chef Carrie and The Wine Divas are back and ready for fall! There is more to this season than football–right ladies!? We’ve got a great menu for the change of weather and perfect wines to match! So grab your BFF and join us. Be sure to sign up early as these classes tend to sell out quickly! Squash Soup with Frizzled Sage; Serrano Ham and Apple Salad; Pork Escallops with Mustard Lyonnaise; and Mom’s Gingerbread with Lemon Sauce.
Chef Carrie Walters • Tuesday, October 12 • 6:00 PM – 9:00 PM • $65.00  

Regional Food and Wine: Mediterranean
Chef Jenn DiSanto and George Punter join forces again to take us to the Mediterranean for another evening of instruction, great food, and wine. Jenn’s classes are always exciting and this one will be no exception. Crispy “Cigars” – Savory pastries filled with sautéed spinach, pine nuts, and currants; Arugula, Pomegranate, Toasted Walnut, and Corsican Feta in a Honey Pomegranate Vinaigrette; Spiedini d’Agnello and d’Pesce (marinated lamb and swordfish skewers) with Romesco Sauce; Braised Chicken in a Saffron au Jus with slow-roasted tomatoes, olives, preserved lemons, and fresh herbs on Creamy Polenta; Greek Yogurt Cake garnished with toasted pistachios, passion fruit, and Chantilly Whipped Cream.
Chef Jenn DiSanto and George Punter • Thursday, October 14 • 6:00 PM – 9:00 PM • $65.00  

Regional Food and Wine: Rustic French Cooking
The foods of the French table are rustic and real, and partner beautifully with an abundant offering of the incredible French wines, which are the fruit of the Frenchman’s labor. Join Chef Jenn DiSanto and George Punter as they take you on a culinary tour of France – rustic and real: Caramelized Shallot and Garlic Tarte Tatin, the famous rustic upside-down tart takes on a savory transformation; Frisée with Roasted Golden and Red Beets; Crisp Haricot Vert, Chèvre, and Toasted Hazelnuts in a Banyuls Vinaigrette; wood-roasted Herbed Salmon Filet on Lentilles du Puy (French Green Lentils); Cornish Hens with Lardons; Caramelized Pearl Onions in a dried fruit and brandy sauce; Tarte aux Citron – lemon tart with candied lemon garnish.
Chef Jenn DiSanto and George Punter • Thursday, October 28 • 6:00 PM – 9:00 PM • $65.00  

Regional Food and Wine: Italy
Our customers can never get enough Italian. Jenn DiSanto and George Punter can really put on a spread when Jenn teaches Italian cuisine and George highlights Italian wines. Join us for an evening featuring: Pecorino Romano Flan with semi-dried grape tomatoes, basil/olive oil and balsamic reduction; Tuscan Panzanella Salad – the traditional “Italian bread salad” with hand-torn ciabatta croutons, crisp vegetables, herbs, and greens in a red wine vinaigrette; Fresh-Made Pasta – we will demonstrate making fresh pasta with Putanesca Sauce; slow-roasted Herb-Rubbed Beef Tenderloin with a Porcini Mushroom and Truffle Ragu garnished with creamy Gorgonzola; Torta Caprese – a flourless chocolate cake with toasted hazelnuts.
Chef Jenn DiSanto and George Punter • Wednesday, November 17 • 6:00 PM – 9:00 PM • $65.00  

The Party's Back On with Franco and Ardie
Reservations for the “party” last fall were hard to come by once the word got out that Oregon district restaurateur Franco Germano was teaming with noted wine distributor Ardie Bonanno for a holiday class of Italian food paired with great wines. They’re back again to share the rapport these two “crazy Italians” have. Join Franco as he prepares: Caprese appetizer of Blood Oranges; Fresh Mozzarella with Fennel on Crostini; Hearty Minestrone Soup; Iceberg Lettuce Wedge with basil, tomato, and roasted peppers topped with lemon-garlic olive oil dressing; Braciole – Italian stuffed and rolled beef in sauce served with linguini; DLM Pound Cake topped with Dried Figs, Walnuts, and Butterscotch with Tuaca.
Franco Germano and Ardie Bonanno • Thursday, December 9 • 6:00 PM – 9:00 PM • $65.00  

Girls' Night Out Holiday Party
Fast becoming a Holiday Tradition here – come join Chef Carrie and The Wine Divas to celebrate! Grab your best girlfriend and get ready for the holidays before things just get too crazy! For this great group of women, we will pair beautiful wines with a festive holiday menu! Act fast – this one sells out quickly! Lacquered Scallops; ’Tis the Seasonal Salad with cranberries and pistachios; Roasted Beef with Fresh Horseradish; Boursin Whipped Potatoes; Bittersweet Fleur de Sel Toffee.
Chef Carrie Walters • Wednesday, December 15 • 6:00 PM – 9:00 PM • $65.00  

Girls' Night Out Holiday Party
Fast becoming a Holiday Tradition here – come join Chef Carrie and The Wine Divas to celebrate! Grab your best girlfriend and get ready for the holidays before things just get too crazy! For this great group of women, we will pair beautiful wines with a festive holiday menu! Act fast – this one sells out quickly! Lacquered Scallops; ’Tis the Seasonal Salad with cranberries and pistachios; Roasted Beef with Fresh Horseradish; Boursin Whipped Potatoes; Bittersweet Fleur de Sel Toffee.
Chef Carrie Walters • Thursday, December 16 • 6:00 PM – 9:00 PM • $65.00