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!
This Class Is FullJoin The Waiting List
Monika's Indian Kitchen
Monika Arora spent her entire childhood in her family's Indian restaurant watching their chef's mastery while taste testing mouthwatering dishes. She learned her love and passion for cooking from her mom, who was an amazing cook. Monika will demonstrate recipes from her book From my Family's Indian Kitchen to Yours of cherished family recipes written as a tribute to her mother. Join us for this class as she shares dishes that have been passed down from generation to generation and techniques that cannot be found in any western cookbook. We'll explore the Mogul "classic" cooking of North India, which is flavorful and fresh! Chicken Tikka Masala, Curried Scallops, Gobi Aloo, Raita (Yogurt with Cucumber and Tomato), and Indian Basmati Rice. This menu will be paired with wine.
Add to CartGirls' Night Out: Think Pink!
Rosé + food = summer! We're kicking off summer with one of the season's most popular wines. We'll celebrate everything pink with Teresa's pick of summer's best rosés alongside a delicious array of Chef Carrie's pink-inspired small plates menu. Shrimp Ceviche, LA-Style on a Crispy Corn Tostada, Watermelon Gazpacho, Okonomiyaki: a Japanese-style Pancake with Kimchee and Spicy Mayo, Salmon Nicoise Salad, and Roasted Strawberry Milkshakes with Dark Chocolate Cookies.
Add to CartStar of the Plate
John will show you how to kick up dinner with delicious recipes the entire family will love! With the bounty of fresh and colorful produce, this is the season to make vegetables the focal point of your meals. Lighten up without sacrificing flavor! These recipe ideas will inspire you to make vegetables the star of the plate. Fresh Huevos Rancheros, Lettuce Wraps, Fried Green Tomato Sliders, and Fresh Lemon Cheesecake with Raspberry Couillis. This menu will be paired with beer.
Add to CartHavana Nights
Sultry tropical flavors heavily influence Cuba's largest city's cuisine and just happen to be perfect for summer weather. Join Elaine Berrios as she creates dishes with the rich and robust flavors of Cuban cuisine. Crab Empanadas with Chimichurri Aioli, Guava BBQ Cocktail Ribs, Stuffed Roasted Jalapeño and Monterey Jack Cheese Sliders, Melon Ball and Queso Blanco Salad, and Peach and Mango Cobbler à la mode. This menu will be paired with beer.
Add to CartCulinary Trip to Italy
Junior Chefs' Camp (grades 4-6)
Hands-On 9-11:30 a.m. June 17-21, 2019
Young Chefs will enjoy creating the most delizioso Italian dishes in this 5-day camp. Students will learn how to make homemade gnocchi, pizza dough, and ricotta cheese for creating popular Italian desserts, just to name a few! Join Mary and learn to cook with amore! Monday: Homemade Gnocchi with Two Sauces, Creamy Cheese and Savory Meat Sauce, and Italian Chopped Salad. Tuesday-Italian Appetizers: Stromboli Pinwheels, Mozzarella Cheese Sticks with Marinara Sauce, and Italian Sausage Sliders. Wednesday-Entrées: Chicken Parmesan, Lasagna Roll-Ups, and Stuffed Meatballs. Thursday: Homemade Pizza Dough for Individual Pizzas, Garlic Bread Sticks, and Cheese Calzones. Friday: Homemade Ricotta Cheese for making Iced Ricotta Cookies with Sprinkles, Cannoli Dip, and Zeppole with Chocolate Sauce.
The Californian
Sherry's diverse menu is based on California fusion cuisine. California is known for fresh, local, ingredients-driven, sustainable food. You'll enjoy the variety and creativeness of these dishes and follow along as Sherry demonstrates the recipes so you'll learn to recreate them at home. Kale and Avocado Hippie Bowl, Pho, Lemongrass Chicken Bahn Mi, Korean BBQ Pork Street Taco, and Meyer Lemon Cheesecake. This menu will be paired with beer and wine.
Add to CartGreek Taverna Food & Wine
Join Susie, Iván, and Teresa for a journey to a Greek city neighborhood taverna without leaving Dayton! While dining in one of these Greek neighborhood gems, it is not uncommon to see spontaneous traditional dancing or performances by locals. We may not be dancing, but we will be celebrating delicious small plates with Teresa's perfectly paired wine pours! Bread Sticks, Chopped Greek Salad, Spanakopita Spinach Triangles, Athenian Lemon Chicken with Potatoes and Yogurt Dessert with Sour Cherries, Strawberries, Mangos and Pistachios.
Add to CartCouples: All American Surf & Turf
Hands-On Couples' Class
This classic menu is the quintessential way to celebrate the beginning of summer. We're dusting off the grill for searing juicy ribeye steaks and grilling the freshest seasonal vegetables. Join Mary for this decadent, yet casual couples' soiree. Crab Cakes; Grilled Ribeye Steaks with Herb Butter; Pasta Primavera with Grilled Vegetables; Strawberry Spinach Salad with Candied Pecans; and Atlantic Beach Pie. This menu will be paired with wine.
Price is per couple. Please enter one name.
Join The Waiting List
Pizza, Calzones, & Grissini
Teen Class (ages 12 & Up)
Hands-On Teen Class (ages 12-Up)
Pizza dough is the foundation for many of our favorite Italian comfort foods. Mary has perfected this versatile dough recipe for making three of the foods we crave. Students will make the dough, then turn it into Individual Pizzas with their favorite toppings; Cheesy, Gooey, Crispy Calzones; and Crunchy Grissini with Chopped Fresh Herbs and Parmesan Cheese.
Baking the Perfect Loaf: Homemade Whole Wheat Bread
Hands-On Class
Tom Perry developed his favorite bread recipe from studying the technique of Jim Lahey of the famous Sullivan Street Bakery in Manhattan. Tom is excited to share his recipe and teach you how you can make this bakery quality bread at home. Be sure to come eager to get to work making your own loaves as you'll be welcomed by the captivating aroma of bread baking in the oven. Tom will show you how to make a delicious Caesar Salad topped with Grilled Salmon. We'll compliment this lovely meal combination with a perfectly paired glass of wine.
Into the Fold: Perfecting Puff Pastry
Hands-On Class
It's all about the layers! Join The Culinary Institute of America-trained Chef Sam Wickham and learn how to make puff pastry from scratch. Students will learn how to put together Golden Puff Pastry Braids filled with a Savory Summer Filling, as well as a Sweet Morning Danish Filling. This menu will be paired with wine.
Apple Pie 101
Teen Class (Ages 12-Up)
Hands-On Teen Class (ages 12 & Up)
Students will focus on the basics of making tender, flaky pie pastry; how to mix, roll, and bake a perfect pie crust; and different variations for fluting. Mary will guide students step-by-step to learn to make their very own apple pie just in time for Fourth of July festivities! Each student will make a ready-to-bake pie to take home. Light snacks and apple pie will be served.
Homemade Fresh Pasta
Teen Class (ages 12 & Up)
Hands-On Teen Class (ages 12-Up)
Students will get hands-on experience learning to make pasta from scratch. Mary will demonstrate and lead students through the process of making pasta dough and how to cut the pasta sheets into two types of noodles. Students will also make two delicious sauces to top their fresh pasta. Fresh Spaghetti with Bolognese Ragu and Pappardelle with Four Cheese Sauce.
Under the Boardwalk
We'll be havin' some fun in this class with these dishes that set the mood for that easy, breezy carefree summer attitude. You'll be excited to gather friends to recreate this beachy menu ideal for summer entertaining. Chili Cheese Nachos, Philly Cheesesteak, Updside-Down Sicilian Pie, Roasted Corn-on-the-Cob, Coney Dogs, Lemonade & Sweet Tea, and Peppermint Taffy. This menu will be paired with beer.
Add to CartSavoring Sicily Food & Wine
Join Chef Carrie and wine educator George Punter for an evening of Sicilian food and wine. Chef Carrie will highlight some of the best Sicilian dishes featured in our DLM Food Lovers' Trip Event and George will delve into the specific wine varietals unique to this ancient wine growing region. Arancini, Caponata, Pasta Alla Norma, Swordfish Involtini, and a unique Ricotta Dessert with Nuts, Fresh Fruit and Honey.
Add to CartSeafood Grill
Elevate your next barbecue with one of these kicked-up seafood entées. Mary will show you how to turn simple fish dishes into elegant entrées with uncomplicated saucing techniques and flavor-enhancing ideas. Cedar-Plank Salmon; Garlic Shrimp Skewers with Salsa Verde; Scallops with Lemon Butter Sauce; and Whole Grilled Branzino. This menu will be paired with wine.
This Class Is FullJoin The Waiting List
Cruising the Caribbean
Hands-On Couples' Class
Let's go on a culinary adventure to the Caribbean as we cruise through a fabulous menu with Susie and Iván. They'll share their experiences and love for this cuisine from a diverse range of countries like Cuba and the Dominican Republic. Come ready to unwind and shed the stress with a cool island drink and food! Plantains Stuffed with Shrimp, Dominican Chicken Sancocho, Cuban Black Bean Salad, Cuban Picadillo with Yellow Rice, San Juan Guava and Cheese Empanadas, and Mangozas (Mango Nectar and Cava Cocktails).
Price is per couple. Please enter one name.
Savor Summer
Petite Chefs' Camp (grades 1-3)
Hands-On Petite Chefs' Cooking Camp (grades 1-3)
July 15-19, 2019, 9- 11:30 a.m.
Join Zebbie for this fun filled week of creating summer's yummiest dishes. Get ready to celebrate the sunny season with fun activity themed menus! Monday-Tropical Paradise: Grilled Pork Wrap with Pineapple Salsa, Tropical Fruit Salad, Hawaiian Shirt Punch, and Banana Pudding with Toasted Coconut Topping. Tuesday-Day at the Park: Baked Crispy Chicken, Confetti Pasta Salad, Cheesy Breadsticks, Fruit-on-a-Stick with Dip, and Chocolatey Bar Cookies. Wednesday-Campfire Fun: Individual Grilled Pizzas, Campfire Nachos, Grilled Corn in the Husk, and Dutch Oven Berry Cobbler. Thursday-Diner Delights: Hamburger -Diner Style, Home Fries, Cobb Salad, and Chocolate Shake with Whipped Cream and Cherries. Friday-Cool & Frosty: Homemade Ice Cream, Fruity Popsicles, Ice Cream Sandwiches, and Hot Fudge Sundaes.
Thigh Master
It's hard to beat this versatile, inexpensive cut of meat for flavor and ease of preparation. The recipe choices and cooking methods are numerous for using bone-in or boneless chicken thighs. John Chico will share a few of his favorite ways to prepare this moist and delicious cut of meat. Buffalo Sliders, Lettuce Wraps, "Fried" Chicken Thighs, and Chicken Tortilla Soup. This menu will be paired with beer.
Add to CartPies of Summer
Hands-On Class
These pies are stunners! Mary will walk you through making and filling buttery and crunchy pie crusts with fresh peaches, strawberries and cherries, bursting with peak season flavor. You'll also make the ultimate citrusy, creamy, key lime pie with a tender coconut crust. Fresh Strawberry Pie with Granola Crust; Peach, Apricot, and Cherry Pie with All-Butter Crust; and Key Lime Pie with Coconut Crust. Savory snacks will be served in this class.
Hot Summer Nights
Humid, hazy days lead to nights where you don't want to cook or eat heavy foods. Elaine Berrios will whet your summer appetite with bright flavors, a little spice, and a cool ending! Grilled Oysters with Chimichurri, Gazpacho, Grilled Shrimp Sliders with Roasted Jalapeño, Garlic, and Lime Aioli with Tangy Slaw, Corn on the Cob with Lime Cayenne Compound Butter, and Grilled Pineapple with Summer Berry Compote and Vanilla Gelato. This menu will be paired with wine.
Add to CartMastering the Basics
Junior Chefs' Camp (grades 4-6)
Hands-On Junior Chef Cooking Camp (grades 4-6)
July 22-26 2019, 9 - 11:30 a.m.
Junior Chefs will learn essential cooking techniques and skills while creating delicious menus at this 5-day camp. This week we'll focus on a different food category each day emphasizing the versatility and inspiring ways for using our favorite foods! Monday-All About Eggs: Classic Eggs Benedict, Deviled Eggs, Individual Omelets, and Crème Brulee. Tuesday-All About Chicken: Classic Roast Chicken, Buttermilk Fried Chicken, Chicken Piccata, and Chicken Lettuce Wraps. Wednesday-All About Vegetables: Roasted Root Vegetables, Italian Chopped Salad, Lemon Garlic Zoodles, and Cauliflower Fried Rice. Thursday-Potatoes, Pasta, and Rice: Loaded Baked Potatoes, Tortellini Salad, Creamy Rigatoni with Italian Sausage, Rice Pilaf, and Rice Pudding. Friday-All About Chocolate: Mousse, Old-Fashioned Chocolate Buttermilk Cake, Chocolate Cheesecake with Truffle Mice, and Quadruple Chocolate Cookies.
Sushi Workshop
Hands-On Class
Roll into a fun night of sushi making with The Culinary Institute of America-trained Chef Sam Wickham. She'll guide you through the evening as you learn how to assemble two different styles of sushi, including a California Roll and a Temaki-Style Spicy Salmon Roll. Chef Sam will demonstrate how to barbecue a Flaming Boston Roll on the countertop. You'll end your night by digging into some delicious Japanese Mochi Ice Cream, a Japanese-American favorite. This menu will be paired with wine.
Farmers' Market Basket
If you find yourself excited by the variety of vegetables and fruits at the farmers' markets, and would like to be inspired by new ways to use all of this peak-season goodness, this is the class for you. Julia will demonstrate recipes and give ideas for enjoying summer's fresh, colorful, bountiful produce in a variety of ways. Pickled Watermelon Rumaki, Charred Cauliflower Steak with Tahini, Harissa Honey Sauce and Preserved Lemons, Raw Chard Salad with Capers and Raisins, Grilled Chicken with Polenta and Nectarine-Blackberry Salsa and Roasted Peaches with Rosemary and Salted Caramel Ice Cream. This menu will be paired with wine.
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.
Price is per couple. Please enter one name.
Chicago Style Street Sandwiches
Chefs Liz and Carrie are teaming up for an evening of story-telling and great food from their hometown of Chicago. Growing up and experiencing the melting pot that is Chicago's street food scene brings back many wonderful memories. Don't miss this fun-filled evening watching friends prepare a few of their favorite sandwiches from the great "Windy City" like the tender and deliciously messy Italian Beef. You'll lean how to make it from scratch along with Chef Liz's Pickled Giardiniera! Bone on a Bun with Mustard, Grilled Onions and Hot Peppers has been a popular pork chop sandwich since its debut on Maxwell Street in 1941. The classic Vietnamese style Bahn Mi sandwich has been available in Chi-town long before the recent craze began. You can find this one off the red line stop at Argyle. Learn the secrets of Liz's Meatball Sub filled with tender meatballs sauced up and topped with plenty of melty, cheesy goodness. We'll complete sandwich night with sweet Frozen Italian Lemonade, just like the one on Taylor Street. This menu will be paired with wine and beer.
Add to CartLake House Weekend
Planning meals for a weekend getaway to a lake house or the beach can be a challenge. It's worth the effort to get it right, since food is a big part of the vacation experience. Everything tastes better at a vacation spot near the water on a warm summer evening. Mary will give you great ideas for casual meals that you will enjoy cooking and sharing, making that special weekend even better. Grilled Shrimp Skewers with Green Goddess Sauce, Grilled Walleye, Creamy Three-Cheese Potatoes, Corn-on-the-Cob with Herb Butter, and Mixed Berry Cobbler. This menu will be paired with cold beer!
Add to CartShowstopper Cakes
Mary's cake creations are sure to impress. We're talking The British Baking Show and southern charm combined. Every detail will be covered so you can recreate these decadent cakes for that special occasion. Go ahead, show off! Ferrero Rocher Rich Chocolate Cake, Coconut Pecan Cake with Coconut Cream Filling and Coconut Pecan Frosting, and Lemon Raspberry Cake (a beautiful white cake with Lemon Curd and Raspberry Filling with Mascarpone Buttercream). Charcuterie and Prosecco will be served in this class.
Add to CartRosé Soiree
Join Chef Carrie and wine educator George Punter for this food and wine pairing class that will explore all the nuances of this cult varietal! We'll get to know how food friendly (and summer perfect) Rosé can be. Did you know that Rosé can handle both meat and fish in one fell sip? At DLM we love it for its casual and delicious demeanor. Fried Olives Stuffed with Sausage, Salad of Local Greens with Whipped Feta and Date Crackers, Seafood Stew with Saffron and Fennel, and Frosty Strawberry Ice Cream and Pistachio Cookie Sandwich.
Add to CartBluegrass Brunch
Hands-On Couples' Class
Craving some good down-home comfort food? Sherry's brunch menu is perfect for a laid-back weekend afternoon. Couples will work together in the kitchen and then sit back and enjoy an unhurried, leisurely meal together-southern style. Summer Sweet Potato Salad; Pimento Cheese Deviled Eggs, Kentucky Hot Brown Sliders, Bourbon Meatballs with Cheese Grits, Salted Bourbon Chocolate Pie, and Earl Grey Bourbon Punch.
Price is per couple. Please enter one name.
Profiles of Taste
Partial Hands-On Class
Take your cooking skills to the next level after this class with Chefs Casey & Patrick Van Voorhis of Grist Provisions. Casey and Patrick will share their knowledge for cooking like a pro. They'll emphasize the importance of salt, and the role it plays in different cooking processes, and demonstrate how to properly sear meat and vegetables. You'll learn how to utilize texture as a key element in composing dishes with ultimate flavor and presentation. Dishes created will be sampled with wine pairings.
A Better Whey: How to Make Fresh Mozzarella & Ricotta
Partial Hands-On Class
Wheat Penny's Chef Liz Valenti and DLM Cheesemonger Maritza Crowdy will show you how easy it is to make fresh mozzarella and ricotta at home. Wheat Penny sous chefs make ricotta, mozzarella, burrata, and mascarpone from scratch daily and Maritza makes mozzarella for The DLM Cheese Shop. You'll get hands-on guidance from these two experts for making fresh cheese and many ideas for enjoying it. Wine will be served during this class.
Spanish Tapas Food & Wine
Spanish tapas are festive and delicious small plates perfect for get-togethers or summer dinner parties. Spend the evening with the always entertaining Núñez couple as they share their expertise creating Spanish signature small plates. Wine educator George Punter, will be here with wine pairings sure to enhance the enjoyment of these bold-flavored dishes. Olives with Orange and Lemon, Ajo Blanco, Tortilla Espanola, Fava Beans with Jamon Serrano, Lamb Skewers with Lemon, Marinated Eggplant, Chickpeas with Chorizo and Shrimp and White Bean Toast.
Add to CartJulia Child Birthday Celebration
"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."~ Julia Child
Julia Child's birthdate, August 15, (1912), gives us good reason to celebrate the work of this culinary genius. Join us for this class where every recipe demonstrated will be from one of her critically acclaimed books. Child is recognized for bringing French cuisine to the American public, and we think this is cause for celebration! Provencal Tomato Quiche, Soupe au Pistou, Coq Au Vin, Chocolate Mousse and Madeleines. Teresa Kearney will be with us to pair these dishes with the perfect wines.
A Tribute to the Tomato
Join Local Farmer and The Culinary Institute of America-trained Chef Sam Wickham for this class and learn how to use the almighty tomato in a myriad of ways. You'll sample a wide range of delicious tomato recipes, as well as learn how to prolong the glorious tomato season with tips and techniques for sun-drying, canning, and freezing Tomatoes! Brown Butter and Sea Salt Tomato Carpaccio, Fried Green Tomato Sliders, Summer Gazpacho, and Shakshuka. This menu will be paired with wine.
Add to CartIndian Street Food
Some of the most memorable food is from street vendors in cities all over the world, but India has some of the best food on the planet. These quick meals provide a connection with the foods and cultures of other regions. Join Monika Arora as she shares her favorites. Tandoori Chicken Sandwich, Veggie Indian Burger, Fish Pakora, and Chicken Curry Mixed with Basmati Rice. This menu will be paired with wine.
Add to CartMekong Grill
Join Julia as she explores the nuances of Vietnamese cooking. This unique cuisine is known for its balance of flavor components and aromatics. Fragrant herbs and bright citrus flavors are combined perfectly in these dishes for a most satisfying dining experience. Garlic Chili Shrimp, Tofu Satay with Peanut Sauce, Lemon Grass Beef Salad, Whole Grilled Fish, and Charred Pineapple with Coconut. This menu will be paired with wine.
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