Classes

May
3

Couples' All American Surf & Turf

Mary Cooney / May 3, 2020 / 1:00 PM - 4:00 PM / $150

This classic menu is the quintessential way to celebrate a casual meal with friends. You'll join Mary at the grill where she'll show you the perfect searing technique resulting in the juiciest New York Strip Steaks. You'll enjoy making fresh Crab Cakes with Remoulade Sauce. We'll pair those steaks with Onion Rings, Broccoli-Cauliflower Gratin, and for the perfect end to this delicious meal; Individual Key Lime Tarts, one of our favorite warm weather desserts. This menu will be paired with wine.
Price is per couple. Please enter one name.

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May
6

Hands-On Thin Crust Pizza - Tuscan Style

Tom Perry / May 6, 2020 / 6:00 PM - 8:30 PM / $75

Hands-On Class
Tom Perry, has been craving the pizza he enjoyed on a trip to Tuscany, and was determined to recreate it. His research led him to this amazing thin crust game-changing recipe. The combination of semolina flour with all-purpose is the trick. Tom will show you how to create this delicious crust for topping with Scratch-made Ragu Sauce with Fresh Tomatoes, Oven Roasted Onions, Garlic, and Fresh Spinach. We'll also make a pizza topped with Mascarpone Cheese, Fresh Sliced Fruit, Chopped Walnuts, Crumbled Blue Cheese, and Drizzled with Honey. Add Bacon if you like! We'll round out this meal with a Crisp Salad, and DLM Gelato, and Cookies. This menu will be paired with wine.

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May
7

Puglia Food & Wine

Chef Carrie Walters / May 7, 2020 / 6:00 PM - 8:30 PM / $90

If you love Italian wines this is the region to explore. Pulgia is a rustic region with a beautiful climate and fertile soil for producing an abundance of fresh vegetables and flavorful grapes. Join Chef Carrie and George for an evening of rustic foods and full-bodied reds. Burrata with "Rocket Salad", Bombette, small stuffed grilled pork rolls, Orecchiette with Chickpeas and Wilted Greens, Roast Lamb, Potatoes, and Tomatoes, and Ricotta Fritters with Honey, and Pistachios.

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May
13

Dining in the Department Store

DLM Culinary Center Staff / May 13, 2020 / 6:00 PM - 8:30 PM / $75

Go back in time with Peggy Neary, and Ruth Neely, as they explore the nostalgic department store restaurant. A slower pace of life allowed for lingering over a wonderful cup of coffee. These restaurants bring back fond memories of a special dining experience, serving home-style food that was always delicious. It wasn't unusual for everything to be scratch-made, even the mayonnaise. You'll recall dishes such as tomatoes stuffed with chicken salad, creamy chicken pot pie with homemade pastry, club sandwiches, cakes, and muffins. Often referred to as tea rooms, you may recall enjoying that special lunch at Rike's, Lazarus, Marshall Field in Chicago, or Lord & Taylor's Bird Cage Restaurant and Tea Room in NYC. Our menu will include a variety of dishes we've chosen from books and memories. This menu will be paired with wine.

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May
17

Family Night: Cheese Stuffed Manicotti with Bolognese Sauce

Mary Cooney / May 17, 2020 / 5:00 PM - 7:30 PM / $75

Hands-On Class
Honest-go-goodness warm and cheesy describes Mary's entrée for a satisfying family dinner, or dish to take to friends. A pasta casserole in the oven - did someone say Italian comfort food? Bring a friend or family member to this class and learn to make recipes you'll crave. These dishes are not only delicious the day they're made, but days following as well. Cheese Stuffed Manicotti with Bolognese Sauce, Italian Salad, and Lemon Cake. $75 for two people.

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May
19

Recipes From South Carolina Low Country

Bryn Mooth / May 19, 2020 / 6:00 PM - 8:30 PM / $75

After spending time in South Carolina's famed Lowcountry (anchored by the beautiful and historic cities, Beaufort and Charleston), Bryn was inspired to bring some of the region's best-loved dishes to our Culinary Center. Join us for this delicious menu rich in lowcountry tradition. Cheese Straws, Chicken Country Captain with Buttered Rice, Green Salad with Buttermilk Dressing, Buttermilk Biscuits and Atlantic Beach Pie. This menu will be paired with wine.

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May
20

Small Bites for Celebrations

Mary Cooney / May 20, 2020 / 6:00 PM - 8:30 PM / $75

May is the month of many festive gatherings. It's always nice to have a few appetizer ideas at the ready for graduation parties, wedding showers, or casual patio parties. Mary will share ideas and tips for how to make this delicious array of some of her favorites. Filet Sliders with Horseradish Sauce, Stuffed Jalapeño Peppers, Shrimp Filo Cups with Lemon Aioli, Prosciutto Wrapped Prunes with Basil and Asiago Fresco, Green Olive & Ricotta Cheese Crostini, and for sweet offerings, Mini Cream Puffs, and Mini Lemon Tarts. This menu will be paired with wine.

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May
22

Lobster 101

Chef Carrie Walters / May 22, 2020 / 6:00 PM - 8:30 PM / $90

Our friends from Portland Maine's Ready Seafood will be back to celebrate one of the most anticipated summer kick-off events of the year - our annual DLM Lobstermania! Join us as we host our lobster fisherman (and women!) for an evening of decadent lobster, trapping stories, and laughs. We'll show you the basics of how to boil a lobster plus all the information you need to successfully cook lobster at home! Lobster Hush Puppies, Lobster Chowder, Brown Butter Lobster Rolls with Old Bay Chips, and Blueberry Buckle. This menu will be paired with wine and beer.

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July
16

Trinchero Family Estates Wine & Food

Todd Templin / July 16, 2020 / 6:00 PM - 8:30 PM / $100

Todd Templin, along with DLM's wine department, is thrilled to welcome Nicole Andrus from Trinchero Family Estates to the Culinary Center for an evening of exceptional wine education and tasting! Nicole's background, (daughter of notable winery founders Gary and Nancy Andrus who founded Pine Ridge Winery in 1978), deep experience in winemaking, and education of European wines is remarkable. She'll share with us her expertise and love of Spanish wines. Chef Carrie will prepare the perfect menu offerings to enjoy along with these luxurious wines.

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August
4

Master Your Knife Skills

Chef Carrie Walters / August 4, 2020 / 6:00 PM - 8:30 PM / $75

Hands-On Class
Would you like to learn how to execute various basic knife cuts and shapes, like the julienne, dice, brunoise, and others? Mastering these knife cuts can improve the quality of the food you cook. Chef Carrie will explain the importance of how consistent cutting techniques ensure your food is cooked to a uniform degree of doneness, as well as enhance visual appeal. You will also learn how to select, wield, sharpen, and store knives. Bring your own chef's knife or use ours. A discount on all knives will be offered the day of class. A small appetizer plate will be served.

Registration Opens Soon.