Our hands-on Petite Chefs' Baking Camp with Zebbie Borland, is a weeklong camp for young, aspiring pastry chefs! Beginner bakers will enjoy learning the basics for creating these no-fail recipes from America's Test Kitchen's book: The Complete Baking Book for Young Chefs. Each day is designed to focus on a particular skill, giving your junior baker the knowledge and skill set to take on a number of baking tasks once the week is over.

Light, Lovely, Levatine Food and Wine. Immerse yourself in the essence of the Levant with bold flavors. George will pair a unique wine to match each of Carrie's dishes.

Join Mary Cooney to enjoy some of the reasons we love the summer dining season — meal prep is more relaxed, local produce is in abundance, and DLM Prime Beef can be grilled to perfection. Casual dining never tasted so good!

Join Katherine Ballein in this class of great ideas for all of your summer meal sweet endings. You'll learn techniques for making pastry dough, rich and velvety custard, fresh fruit curd, and meringue like a pro baker.

Join Chef Adam Berning for this creative menu that celebrates one of summer's treasures: blackberries! You'll be delighted by how this modest fruit elevates savory and sweet recipes into flavor-rich dishes.

Join DLM Wine Consultant & Certified Specialist of Wine Teresa Kearney and Chef Carrie Walters and be inspired with food and wine pairings with simple yet sensational dishes and fantastic wine choices for your next summer gathering.

Indulge in a southern-inspired lunch with bold flavors and hospitable classics with Chef Carrie Walters. Relax and savor the comfort of this simple yet flavorful meal.

Join Rob Leonard this afternoon for a hands-on class and learn to preserve glorious fresh peaches and ruby red strawberries. These homemade treasures make perfect gifts or delicious pantry staples for your own enjoyment.

Join our hands-on, weeklong Junior Chefs' Baking Camp and collect a substantial repertoire of go-to recipes. Young chefs will enjoy a fun week baking with Zebbie Borland. This instructive camp will build a foundation for several different baking techniques and skills. Bakers will gain confidence in the kitchen while creating three recipes from scratch each day.

Mary Cooney's menu for this class is a great example of how a bit of acid is key for adding depth and complexity to rich fatty dishes, and how it balances bitter or sweet notes in others.