Crêpes and a Dutch Baby
Hands-On Class
Crêpes are thin, pancake-like French delights that are delicious on their own. Crêpes filled with savory or sweet fillings become very special entrées or desserts. John Chico will teach you the technique for making perfect crêpes, and then you'll get plenty of practice perfecting your own. We'll make a savory and a sweet filling and talk about numerous other filling ideas. John will also show you how to make a delicious light and airy Dutch Baby. Crêpes Suzette, Sweet Crêpe filled with Banana and Nutella, Fresh Herb, Mushroom and Ham Crêpe, and Dutch Baby with Lemon and Sugar. This menu will be paired with wine.
Piedmont Food & Wine
This area in Italy is home to the famed Barolo, Barbareso, and Barbara wines as well as the Slow Food Movement, rich and savory cuisine. Join us to celebrate both in this food and wine class with Chef Carrie Walters, and Wine Educator George Punter. Bagna Cauda, Vittello Tonnato, Braised Beef in Barolo, Risotto and Dessert plate celebrating Nutella and Hazelnuts!.
Add to CartFamily Night: Planet Veggie
Hands-On Class
You'll transform nutritious vegetables into family-friendly dishes in this class. Julia Hoy will show you how to add color, flavor, texture, and freshness to every meal with creative meatless recipes sure to please the entire family. Veggie Smoothie, Veggie Burgers, Homemade Fries, and Nobake Vegan Brownies. $75.00 for two people.
Springtime Brunch
Upgrade your collection of brunch-able recipes with some of Bryn Mooth's family favorites. And if you love the idea of eating breakfast for dinner, these dishes will make you happy too. We'll cover the sweet-savory spectrum in this delicious class. Sweet Puff Pancake with Fruit, Grandma's Maple Baked Bacon, Mom's Cheese Grits, Spinach & Mushroom Strata, and Clara's Quick Cinnamon Coffee Cake. We'll toast all of this delicious food with Aperol Spritz Cocktails.
Add to CartPetite Chefs' April Fools' Food Pranks
Petite Chefs' Hands-On Class
(Ages: 1st grade - 3rd grade)
It's almost April Fool's Day and these food pranks are the most creative ones to fool your friends - and they're really yummy too! Zebbie Borland will show you how to use creativity while making fun fake-out recipes. April Fools' Berry Soda (really berry gelatin), Party Surprise Cupcakes (individual meatloaf "cupcakes" with Mashed Potato Frosting, and Shamburgers (cookies that look like hamburgers).
Seafood Supper Club; Coquille St. Jacques
Join us for a delicious 3-course dinner featuring DLM's freshest seafood. The Culinary Center staff will prepare a seafood dinner using their favorite seafood recipes and incorporating them into a delicious sit down dinner. Dinner comes complete with the recipes for you to take and try at home. Reserve your spot for a different way to dine out! Wine and beer will be available for purchase. French Onion Soup Gratinée (made with vegetable stock), Coquille St. Jacques, Rice Pilaf and Lemon Tart.
Add to CartEaster Celebration Dinner
Hands-On Couples' Class
What could be more traditional than a beautiful lamb roast at the center of your Easter table? Join Mary Cooney as she walks you through how to prepare this most amazing feast featuring the best of springtime offerings. Asparagus Wrapped in Prosciutto and Puff Pastry, Rosemary and Thyme Braised Lamb Shoulder, Roasted Yukon Gold Potatoes with Rosemary and Thyme, Blistered Green Beans with Ricotta and Lemon, Fresh Spinach Salad with Lemon-Orange Dressing, and Torta Della Nonna; a Buttery Crust with Custard Filling Topped with Pine Nuts. This menu will be paired with wine.
Price is per couple. Please enter one name.
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Farm-To-Table Early Spring Harvest
Hands-On Class
Come ring in the spring season by cooking a farm-to-table menu chock full of the best of this season's harvest. Local farmer and Chef Sam Wickham will guide you through poaching an egg for your first course to complement the first of spring's greens. Learn how to cook the crispiest duck breast and how to work with a fleeting spring ingredient - ramps! You'll learn about seasonality and how to take advantage of these ingredients while they're here. Lyonnaise Salad featuring Spring Flush Orange-Yolk Poached Eggs and Spring Greens, Crispy Duck Breast with Spring Ramp Chimichurri, Sautéed Spring Carrots, Shiitake Mushrooms and Quick-Pickled Radishes, and Rhubarb Cream Profiteroles. This menu will be paired with wine.
Thai One On
Join Chef Carrie Walters as she highlights some of Northern Thailand's best loved dishes. Phad See Ew, a stir-fried wide rice noodle dish; Khao Soi, a Northern Thai specialty made with egg noodles and yellow curry, Som Tam, a spicy shredded papaya salad; and Phad Grapao, a basil stir-fried dish made with minced pork and topped with a fried egg. This menu will be paired with beer and wine.
Add to CartAperitivo Hour
This will be a great start to your weekend! Join us for a spritz or a glass of wine and a selection of delicious appetizers prepared by Mary Cooney. These tasty Italian nibbles are sure to take the edge off your hunger. You'll relax with friends as we serve up Mary's aperitivio bar menu: Prosciutto and Asiago Fresco with Roasted Asparagus; Filo Triangles filled with Spinach, Parmesan Cheese and Eggs; Puff Pastry Cups with Mushrooms, Red Peppers and Onions; Sausage Stuffed Mini Bell Peppers; Parmesan Crisps with Jalapeño and Bacon; Frittata Squares with Potato and Cheese. Additional wine is available for purchase by the glass or bottle.
Add to CartTrip to Tijuana
Hands-On Couples' Class
Escape for the day for a quick and flavorful "trip" to Tijuana with Culinary Instructor Elaine Berrios. Tijuana is a lively bustling Mexican city just south of California known for its flavorful seafood dishes. You'll enjoy creating this delicious menu: Chorizo, Mushroom & Poblano Queso; Seasonal Fish Ceviche; Hearts of Palm, Orange & Avocado Salad with Lime Dressing; Grilled Swordfish Steaks with Roasted Jalapeno Baja Cream Sauce; Sweet Corn Tamale; and Refried Black Beans. We'll finish with a sweet Mango Coconut-lime Triffle. This menu will be paired with wine.
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Tortas, Tacos & Guacamole
John Chico has a knack for bringing amazing flavor to just about any dish he creates, and these recipes are sure-fire winners! John will show you how to make a Mexican version of a French Dip Sandwich, but with a spicy kick! These dishes, pair just the right amount of heat with cool guacamole, and are sure to become your favorites! Tortas Ahogadas- Guadalajara Drowned Pork Sandwich, Baja shrimp Tacos and Guacamole Three Ways! This menu will be paired with beer and wine.
Add to CartPetite Chefs' Cook Mexican
Petite Chefs' Hands-On Class
(Ages: 1st grade - 3rd grade)
Come join in the fun making recipes you're sure to recreate at home. In this Mexican themed class, we'll explore flavors everyone loves. Crunchy, cheesy, creamy, and sweet describe these crave-worthy recipes! Roasted Tomato and Corn Tostadas with Queso Fresco, Rice and Bean Bowls with Avocado Crema; and Strawberry Cream Paletas (Mexican Fruited Ice Pops).
Pasta Perfection
Hands-On Class
Mary Cooney will walk you through step-by-step how to make tortellini and ravioli. She'll share her secret for making perfect pasta dough every time. You'll make the dough, roll and cut it for making these delicious Italian gems and top it with delicious sauces. Ricotta and Swiss Chard Ravioli with Pomodoro Sauce and Potato and Cheese Tortellini with Wild Mushroom Sauce. Salad and dessert will be included in this class. This menu will be paired with wine.
Seafood Supper Club: Dean Martin's Red Clam Sauce with Linguine
Join us for a delicious 3-course dinner featuring DLM's freshest seafood. The Culinary Center staff will prepare a seafood dinner using their favorite seafood recipes and incorporating them into a delicious sit down dinner. Dinner comes complete with the recipes for you to take and try at home. Reserve your spot for a different way to dine out! Wine and beer will be available for purchase. Shrimp Scampi, Dean Martin's Red Clam Sauce with Linguine, and Zabaglione with Strawberries.
Add to CartSpring Supper Edible Ohio Valley Magazine-Style
This menu is centered on a collection of delightful seasonal recipes featured in past spring editions of Edible Ohio Valley Magazine. Editor Bryn Mooth will showcase the best flavors of early spring including herbs and greens, leeks and radishes, and lemon. Get ready to shake off the winter blahs with this menu. Rustic Herb Tart, Butter-Braised Chicken with Spring Vegetables, Arugula Salad with Lemon & Parmesan, and Lemon & Rosemary Cupcakes. This menu will be paired with wine.
Add to CartVegan Entertaining
Julia Hoy's menu is appealing to anyone, but if you're living a vegan lifestyle, it's downright enticing! If you're interested in collecting and experimenting with vegan recipes that appeal to you, these full flavor dishes will add variety to your repertoire. Give your appetite a springtime boost with this fresh menu which can be used for either casual or elegant occasions. Carrot Fritters with Sweet Lemon Dressing, Cumin Roasted Potato Skins with Guacamole Salsa, Spring Vegetable Chowder, Polenta Pizza with Romesco and Tomatoes, Lentil and Mushroom Bolognese, and Key Lime Pie. This menu will be paired with wine.
Add to CartHandmade Corn and Flour Tortillas
Hands-On Class
Making tortillas at home is easier than you think. Elaine Berrios will elevate this humble, yet hugely popular Mexican street food. She'll walk you through the process of combining ingredients, shaping them, and cooking them. We'll then make flavorful fillings and feast on our freshly made tortillas! Carnitas Tacos (citrusy garlic pork), Carne Asada (grilled steak), and Adobo Chicken Quesadillas. Students will also learn a few of the most common toppings: Quick Pickled Red Onions, Green Salsa (salsa cruda), Roasted Tomatillo Chile Arbol Salsa, and for our sweet finish: Dark Rum Bananas Foster Sundae with Chile Lime Almonds and Cinnamon-Sugar Sopapillas (fried flour tortillas). This menu will be paired with wine and beer.
Springtime Dinner Party
Hands-On Couples' Class
You'll be raising your glasses when you sit down to the elegant meal; prepared by you! Mary Cooney will show you how to create a delicious menu from appetizer to dessert. She'll guide you through making fresh pasta and a succulent pork tenderloin. This will be a go-to meal for your next dinner party! Shrimp Scampi on Crostini, Homemade Wide Pasta Tagliatelle with Asparagus and Lemon Cream Sauce, Pork Tenderloin, Browned Butter Cauliflower with Lemon and Parsley, Baby Greens Salad with Balsamic Vinegar and Olive Oil, and Chocolate Almond Cake. This menu will be paired with wine.
Price is per couple. Please enter one name.
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Sauces & Vinaigrettes
You'll elevate your meals to new heights with these vinaigrettes and sauces from Grist Provisions' Chefs Casey and Patrick Van Voorhis. A simple dish can be turned into an elegant one with a flavor-rich sauce. You'll learn the skills of creating succulent sauces and flavorful vinaigrettes, and many applications for both. Basic Vinaigrettes and Variations; Mixed Green Salad with Toasted Pistachios and Croutons; Roasted Garlic Aioli served over Oven-Roasted Potatoes; Chive Beurre Blanc served with Grilled Chicken, Lemongrass and Ginger Stir-Fry Sauce tossed with Bok Choy, Scallions and Broccolini; and Caramel Sauce drizzled over an Apple Tart. This menu will be paired with wine.
Add to CartOld School Independent Steakhouse Food & Wine
Join Chef Carrie Walters and Wine Educator George Punter as they share their love of old school steakhouses in this sure to be popular night out! The menu reflects some of the best selling items from a few of the most famous independently run American Steakhouses in the U.S. Shrimp de Jonghe, Garbage Salad, Porterhouse Steaks, Fried Onion Straws, Creamed Spinach, and Key Lime Pie.
Add to CartCreative Cupcakes
Elaine Berrios' joy for baking and sharing baked goods with family and friends is infectious. Her original recipes are a collection of family favorites. She'll demonstrate from start to finish how to create these special cupcakes you'll enjoy. Elaine will also make a savory dish before we indulge in these luscious desserts. Key Lime Cupcakes, Lemon Raspberry Cupcakes, S'Mores Cupcakes, and White Chocolate Berry Cupcakes.
Add to CartLet's Brunch the Southern Way
Hands-On Couples' Class
An unhurried, leisurely meal is always a good idea, and brunch is one of those traditions we love. Join Sherry and learn how to make delicious southern style recipes you'll use the next time you're in the mood of laid-back afternoon meal! Mixed Berry Scones with Lemon Ginger Glaze, Citrus Salad, Grilled Mojo de Ajo Shrimp Skewers, Grillades & Grits, and Overnight Coffee Crumble Cake with Bourbon Drizzle. This menu will be paired with wine.
Quick Elegant Desserts
Enjoy watching experienced Chefs Casey and Patrick create elegant, upscale restaurant quality desserts that you'll be able to recreate at home. They'll show you the skills necessary to make these elegant but quick desserts for your next dinner party. You'll impress your friends with these beautifully presented sweets. Lemon Curd Tartlets with Torched Swiss Meringue, Chocolate & Espresso Mousse, (Coco Crumb, Shaved Dark Chocolate), Olive Oil Cake with Macerated Blueberries & Almonds, Cannolis with Ricotta & Sweet Mascarpone Filling. This menu will be paired with wine.
Add to CartTapas Jose-Style
Hands-On Class
Enjoy cooking tapas with local farmer and trained chef Sam Wickham. Sam worked on the line at Jose Andres' premier restaurant in downtown Washington D.C., while studying culinary arts at the CIA. Jose Andres is known as the ambassador of Spanish food in the United States. Learn about the culture of tapas cuisine and prepare three classic tapas while enjoying Spanish Wines. Endibias Con Queso (Belgian Endives filled with Spanish Goat Cheese, Oranges and Almonds with Sherry dressing, Gambas al Ajillo (classic Tapa of Shrimp sautéed with Garlic, Trigueros Con Romesco Sauce (asparagus with romesco), Toasted Ciabatta rubbed with Fresh Tomato, Olive Oil and topped with Jamon Iberico, and Tortilla de Patatas (authenic Spanish Fritatta with Potatoes and Onions).
The Country Oven; Biscuits, Cobbler & Pie
Scratch baking has never been so delicious. These may be simple, uncomplicated recipes but they're staples we wouldn't want to live without. Mary Cooney will show you how easily you can make these fuss-free, mouthwatering, savory and sweet baked goods with a few pantry items most of us always have on hand. Applewood Smoked Bacon and Cheddar Biscuits, Peach Cobbler with a Sweet Biscuit Crust, Mixed Berry Pie with Mary's All-Butter Pie Crust and Quiche Lorraine. This menu will be paired with wine.
Add to CartCuban Surf & Turf
b>Hands-On Couples' Class
Cuba's bright and flavorful cuisine reflects the country's African, Caribbean, and Spanish influences. Join Culinary Instructor Elaine Berrios for this delicious trip to Cuba! You'll join her in the kitchen and learn how to create these flavorful dishes: Grilled Shrimp Skewers with Chimichurri, Rellenitos de Papa (mini potato balls stuffed with Cuban beef), Arugula Grapefruit Salad with Honey Lime Vinaigrette, Grilled Mahi Mahi with Jalapeño/Mint Compound Butter, Vaca Frita (Cuban skirt steak) with mojo sauce, Cilantro Lime Rice, Cuban Black Beans, and Coconut Lime Cheese Flan. This menu will be served with wine.
Price is per couple. Please enter one name.
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Lobster 101
Join us for our traditional kick-off to summer Lobster Fest! Maine lobster is the sweetest, most flavorful lobster on earth and our friends from Portland's Ready Seafood will be here once again to host this popular class. You'll learn everything you've ever wanted to know about this delicious crustacean! Full of great lobster tales, no pun intended, these folks are very entertaining and full of knowledge! Menu includes: Lobster Rolls; decadent Lobster Thermidor, traditional Boiled Lobster, Lobster Pot Pie, and Blueberry Shortcake with Lemon Curd. And of course, we will pair all of this delicious lobster with wine!
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