Ardie Bonanno
Ardie Bonanno is a Dayton native who has been in the wine business his entire life. For three generations the Bonanno family has been importing and distributing premium wine. Francis Bonanno started importing wines from his home base in Dayton in the 1950s. His sons, Frank and Ardie, expanded the family business, building one of the largest wine wholesalers in Ohio and one of the top ten wine importers in the country. Ardie and Frank sold the family business in the late 1990s, but Ardie’s passion for wine led him back to his roots. In 2003, he founded Estate Wine Company, also based in Dayton. Now the Bonannos own and operate 55 Degrees, founded in June 2006, and expanded in April 2007, when the Bonannos merged 55 Degrees with their other Ohio distributorship, Estate Wines. 55 Degrees is a proud supplier of wine to all three DLM stores.

Zebbie Borland
Zebbie Borland has been on the DLM School of Cooking team as a kitchen assistant for over 20 years. She has taught our Kids’ classes since 1998 and all of our summer camps for the past nine years. A busy mother of one daughter and six sons, Zebbie is also an active volunteer at her children’s schools and in the community. She loves food and people of all ages. Her specialties are cheesecakes, children’s parties, and growing and cooking herbs. Zebbie holds a B.S. in Business and earned her teaching certification from Miami University.

Mary Cooney
Mary Cooney is a first-generation Italian-American who has a passion for teaching that is hard to equal. She loves to share her knowledge of authentic Italian dishes as well as baking pies and desserts. She has been on staff at the SOC since 2005. She was the winner of the 2008 DLM Associate Recipe Contest and also took First Place in the 2005 DLM Holiday Cookie Contest. With Mary’s approachable teaching style, it’s no wonder her baking and cooking classes are so popular!

Erika Cuellar
Erika Cuellar has been with Dorothy Lane Market for the last eight years, and has worked in several departments during that time, including the past four years in The DLM Cheese Shop. Erika highly believes in providing exceptional customer service as well as quality products. In her spare time she enjoys spending time with family and friends, as well as watching football games.

Chef Jenn DiSanto
Chef Jenn DiSanto is the chef/owner of Fresco, a new establishment opening September 2010 on the south side of Dayton, offering catering and carry-out meals with a daily selection of menu items made to order, using the highest-quality seasonally available ingredients. Jenn and her family relocated to Dayton about three years ago from Brussels, Belgium. Since moving to Dayton she operated The Easy Way Out, catering and personal chef services. A classically trained chef, Jenn earned her culinary degree in Connecticut. Her style of cooking can be best described as simple and uncomplicated, but with a great depth of flavors. She has traveled extensively and believes in honoring the various cultures through their cuisines. She believes that cooking should be simple and learning should be fun. Jenn’s website is www.frescofood.net

Giri Dodballapur
Giri Dodballapur has been with Dorothy Lane Market for seven years. He is passionate about food, wine, and craft beers. His extensive knowledge of wine comes from traveling to wine countries, attending seminars, and meeting and speaking to wine producers. Craft beers have always been of great interest to Giri, and he is always seeking out the finest microbreweries.

Chef Joanne Drilling
Chef Joanne Drilling studied under Jean-Robert de Cavel at both the Maisonette and Jean-Robert at Pigall’s, where she learned French techniques and was inspired by his boundless enthusiasm and creative sense of whimsy. At the Murphin Ridge Inn, she is honored to work with a wonderful group of individuals who are not just passionate about cooking and eating, but also about growing great food and building positive relationships within the community.

Chef George Geary
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.

Robin Gentry McGee
Robin Gentry McGee is a food stylist and certified Holistic Health and Wellness Consultant and Chef specializing in organic whole foods. Former owner of Just Great Foods restaurant, Robin has had a long and varied career in the whole and natural foods industry. She has worked as a private and personal chef, as backstage catering coordinator for Fraze Pavilion, and cooking instructor for many private local clients. She is a graduate of Integrative Nutrition in New York City; Healing with Whole Foods Intensive in Garberville, California; Dr. James Gordon’s Food as Medicine Program; and Dr. Neal Barnard’s Food for Life Cancer Project Training Program, both located in Washington D.C.

Franco Germano
Franco Germano, owner of Franco’s Ristorante Italiano, located at 824 East Fifth Street in the Oregon district, has been serving Daytonians since 1976. A frequent guest on the FOX 45 Morning News cooking segment, Franco’s culinary experience began in Italy and came all the way to Dayton, where Franco and his family have spent over 30 years orchestrating his restaurant menu with careful attention to detail, to make every part of your meal an enjoyable and special event.

Jack Gridley
Jack Gridley has been a member of the DLM family for over 30 years. An avid outdoorsman, Jack enjoys hunting and fishing. He has traveled extensively – out West, where he worked on a cattle ranch; Alaska, where he has worked on boats alongside salmon fishermen; and Italy, which is one of his very favorite parts of the world. Jack’s mission at DLM is to “help our customers be knowledgeable and successful in preparing products by offering the best quality natural meat and seafood available to our customers”.

Jennifer Grubb
Jennifer Grubb began at DLM as a School of Cooking volunteer and was later hired as a kitchen assistant. An aspiring food writer and historian, she has her own food weblog (jgrubb-manna.blogspot.com) where she focuses on the importance of buying local and organic, eating real food, and fostering a healthy and pleasurable relationship with what we eat. Jennifer is a member of The Bach Society of Dayton and has also sung with the Dayton Philharmonic Chorus.

Marilou Guy
Marilou Guy is the Assistant Manager for the School of Cooking. An avid cook and baker, she has a collection of over 2000 cookbooks which have provided inspiration for her culinary training. She has studied pastry and baking techniques with Nick Malgieri at The Institute of Culinary Education, French Culinary Institute in New York City, French Pastry School in Chicago, and at the Wilton School of Cake Decorating and Confectionery Art. A graduate of the University of Toledo with degrees in English and Political Science, Marilou is married and has three children.

Margarite Hites
Margarite Hites was born in Medellín, Colombia and grew up in the nearby town of Rionegro. Margarite’s family still lives in Colombia. Mrs. Hites has worked with children since she was very young and currently attends classes for Early Childhood Education at Sinclair Community College. Margarite brings her talent for baking and decorating cakes to the Spanish language classes she will be leading in the School of Cooking.

Stacy Kibler
Stacy Kibler is a busy mom of three daughters, and she has always enjoyed cooking for friends, family, and events at her church. Pursuing her passion for cooking as more than a hobby; she started her own personal chef business, Food Fetish, in 2006. Stacy is a member of Women Chefs and Restaurateurs and supports the Slow Food From Farm to Table philosophy.

Sherry McKenney
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.

George Punter
George Punter has been with DLM for over eight years after a long career at NCR. His love of wine has helped to create a new career as the Beer & Wine Manager of our Washington Square store. He has traveled to France, Austria, Italy, and the Napa and Sonoma Valleys in search of great wine.

Molly Stevens
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.

Rick Vitale
Rick Vitale is not only the Springboro Seafood Manager, but also a chef certified by the ACF and a graduate of Sinclair’s Culinary Arts Program. As private chef since 2006, he specializes in food and alcohol pairings for large dinner parties.

Chef Carrie Walters
Carrie Walters is the Corporate Chef for Dorothy Lane Market and is responsible for researching and developing new recipes, menus, and programs. She plays a key role in our annual Food and Wine Show and other special events for DLM. As a food stylist, she has designed in-house food shots for the DLM website, and electronic and print publications, in addition to television commercials and other multimedia venues. Carrie is an accomplished chef who has been the keynote speaker for many groups, ranging from ten to over 300 people. One of our most popular instructors in the School of Cooking, Carrie teaches a variety of classes, always with her approachable demeanor, contagious enthusiasm, and interactive teaching style. A classically trained chef, Carrie earned her culinary degree in Seattle.

Jack Zindorf
Jack Zindorf has been teaching cooking classes throughout the community for over 25 years. An avid cook and teacher, his favorite cooking specialties are Asian, Cajun, and Creole cuisines. He has made a hobby of researching, replicating, and refining recipes for the best dishes he has discovered along the way. Since his retirement as sales manager from The Finke Company, Jack has continued to work as a School of Cooking kitchen assistant.