Custom Group Class Menus
Out of the office ... and into the kitchen!

Hands-On Participation Classes
Works well as a reward, incentive or a teambuilding event for small groups.

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 all-butter pie crust, along with variations for fluting. Mary Cooney will guide you step-by-step as you make an all-time American favorite, Apple Pie. 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!” You may wish to bring your own apron and rolling pin.

Hands-On Fresh Pasta
Mary Cooney’s family has been enjoying her delicious fresh pasta for years, and 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 differences from the dried counterpart. Cannelloni Stuffed with Spinach, Ricotta, and Parmigiano-Reggiano, with a quick and easy homemade tomato sauce, will prove how easy fresh pasta can be for a weeknight dinner. The class is hands-on, which means the students will make pasta in class, so please bring an apron. With a basic knowledge of the how-to of fresh pasta, the sky’s the limit.

Sushi Basics
Try your hand at making sushi in our hands-on class with Chef Carrie Walters. She will teach you the art of preparing Sushi Rice with the classic perfect texture and stickiness – the essential ingredient for making great sushi and the hardest to master. Carrie will guide you step-by-step as you make Ebi (Shrimp Finger Rolls); Kappa-Maki (Cucumber Roll – thin shreds of seedless, skinless cucumber in the center of sushi rice wrapped with nori or seaweed); California Roll – an inside out (or outside in) roll of crab, cucumber, and avocado wrapped with nori, sushi rice, and rolled in toasted sesame seeds; and Sake (smoked salmon and sushi rice). No raw seafood.

Holiday Cookies
Join Kathy Neufarth at DLM and learn the secret of making perfect pressed cookies with a classic spritz recipe for Chocolate Drizzled Holiday Wreaths (exquisite sandwich cookies with a creamy citrus-mascarpone filling). A must at Christmas, learn to make rolled cookies while making Molasses Snowflakes. Flavored with the goodness of cardamom, Kathy will share a new artistic technique for decorating. A show-stopper on any cookie tray, Raspberry Pistachio Ribbons are rich and buttery and absolutely delectable.

Candy Shoppe
Join Mary Cooney and learn to make an array of tried and true candy recipes perfect for gift giving. Recipes include Homemade Buckeyes – hand dipped, these are the creamiest, smoothest, richest peanut butter and chocolate treat you will ever make; Chocolate Truffles – a versatile recipe flavored with Grand Marnier and orange zest, Amaretto and almonds; and Chambord (black raspberry), rolled into balls and finished with nuts, coconut, and grated chocolate; Toffee Brittle – buttery crunchy toffee covered in chocolate and topped with toasted pecans; and Cinnamon Sugared Honey Almonds – these nuts are addictive!

Demonstration Classes
Works well as a reward, incentive or a celebratory event for groups.

Dining and Business Etiquette
The class topic is professional etiquette, which isn’t as close to getting your teeth drilled by the dentist as it may sound. Terri Carr, a certified Etiquette Consultant, will give you good tips and some “Aha!” moments. For example, do you know a quick, easy, fail-safe method to know which glass and bread plate are yours at a dressed-up table with what looks like miles of dishes? Do you know the most acceptable way to remove an olive pit from your mouth at the table? Many people are aware of the importance of good table manners, whether dining with a potential employer or client or just trying to make a good impression at a dinner party. This class will help you brush up on your dining skills and give you strong business etiquette finesse for day-to-day professional encounters. (small group demonstration). Lunch or dinner is included

Soup Party!
Stir up some fun at a casual party perfect for cold winter entertaining! Our do-ahead menu is planned around three great soups and an array of delicious toppings – perfect fare for a relaxed gathering and a busy cook. Recipes include Clam and Corn Chowder; Garden Minestrone with Pesto; and an earthy Mushroom and Wild Rice Soup. We’ll round out the menu with crunchy marinated crudités including French Green Beans and Carrot Batons, thick hunks of DLM’s Artisan 10 Grain, and wedges of tasty sharp cheddar. Our dessert features homemade Ice Cream Sandwiches made with Molasses Ginger Cookies filled with Dulce de Leche Ice Cream.

Seafood Basics
Chef Carrie Walters will teach basic skills for selecting and preparing various fish and shellfish. We’ll start with a classic shrimp boil for tasty peel and eat shrimp while Carrie demonstrates cooking methods for good basic recipes: Seared Tuna Steak (encrusted with sesame seeds and served with Asian greens); Mussels Marnière (a French classic of steamed mussels with white wine, herbs, and Pernod); Salmon en Papillote (fish baked inside a parchment package with herbs); Fillet of Sole Amandine (sautéed fillet of sole with browned butter and almonds finished with lemon); and Thai-style Grilled Chilean Sea Bass.

Restaurant Replicas
So you’re sitting in your favorite upscale chain restaurant in town and you think, “wow, I crave this dish all the time, wouldn’t it be great if I could make it at home!?” You can! Chef Carrie Walters has identified some of her favorite restaurant recipes and will teach you to make them. From our favorite Pizza Kitchen, Oriental Chicken Salad; from our favorite Factory, Cajun Jambalaya Pasta; from the Italian neighbor just down from the Factory, Gorgonzola Encrusted Bistecca; and from the Asian restaurant with the pair of horses out front, Steamed Fish with Ginger and Green Onion. And last but not least, Key Lime Cheesecake from you-know-which Factory. Join us for the best take out in town!

Lunch & Learn Classes
Works well for seminars, retreats, and corporate outings.

Tomato Blue Cheese Soup with Black Pepper Croutons
Marinated Rib Eye with Shallot Relish
Grilled Asparagus
Molten Chocolate Cake OR Warm Raspberry Brownie Cobbler

Grapes and Roquefort Pasta Salad
Brown Sugar Baked Salmon
Snow Peas with Sesame Seeds
Fresh Strawberries in a Meringue Basket

Italian House Salad
Chicken Picatta with Lemon and Capers
Herbed Linguine
Apricot and White Chocolate Turnovers

Salad Greens with Cornbread Croutons and Honey Mustard Dressing
Cajun Jambalaya Pasta with Blackened Chicken
Crème Brûlée

To schedule a class for your group, contact Deb Lackey, School of Cooking Director (937) 434-1294