Grist-Style Soups & Sandwiches
These aren't your everyday soups and sandwiches. Get familiar with Chefs Casey and Patrick Van Voorhis of Grist Provisions, a market that offers take away fine-dining pastas, breads and specialty items in Dayton's Oregon District. They'll share their refined but relatable cooking style. These two talented chefs are passionate about sharing their knowledge of using the best ingredients for amazing results. Their down-to-earth teaching style and their soup will warm you on this cold January day! Join us for this modern take on one of our favorite meal duos. Chicken Posole (White Hominy, Cabbage and Lime), Roasted Mushroom Soup with Thyme and Crème Fraîche, Turkey & Gruyere Panini with Roasted Pear Mostarda and Watercress, Chicken Salad Sandwich with Tarragon Aioli, Golden Raisins, Shallots and Almonds, and Casey's Superfood Sandwich; 12 Grain Bread (Sprouts, Cucumber, greens, Avocado & Tomato Relish). This Menu will be paired with wine.
Add to CartMaster Your Knife Skills
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.
Puerto Rico's Island Cuisine
Join Elaine Berrios for her island country's rich and diverse culinary heritage. She will highlight some of the island's most popular dishes. Mini Mofongo Balls (mashed plantains with garlic/onion flavored olive oil and crispy bacon), Bacalaítos (cod fish fritters) with Cilantro Aioli, Arroz Con Gandules (Puerto Rican rice with pigeon peas), Pollo (chicken) Fricassee with White Wine Sauce, and Tres Leches Cake with Cherries Jubilee Sauce. This menu will be paired with wine.
Add to CartFamily Night: Stromboli
Family Night Hands-On Class
We'll put our aprons on and get busy making pizza dough that we'll turn into a turnover filled with delicious Italian cheese, Italian cold cuts, and then bake until golden brown. This is a great family meal in which everyone can participate! What a fun way to spend a cold January evening. We'll also make one of Mary Cooney's favorite desserts. Italian House Salad, Stromboli, and Italian Cream Cake. $75.00 for two people.
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Cook the Show: The Kitchen
This Popular Food Network show highlights four super chefs: Jeff Mauro, Katie Lee, Sunny Anderson, and Geoffrey Zakarian. We've chosen one recipe from each chef we think represents their individual cooking style. Join us for this class and enjoy these celebrity chefs' recipes prepared by our staff. Katie Lee's Shaved Brussels Sprouts Salad with Dates, Manchego & Almonds, Jeff Mauro's Chicago Italian Beef Sandwich (pot roast style), Sunny Anderson's Creamy Chicken Succotash, and Geoffrey Zakarian's Lemon Meringue Pie. This menu will be paired with wine.
Add to CartHomemade in an Instant: How to Use Your Multi-Cooker
We can't get enough multi-cooker cooking! You can't beat it for quick and easy homemade meals. The variety of foods that can be prepared in a multi-cooker is limitless. Julia Hoy will answer your questions and explain how the multi-cooker does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot. She'll demonstrate recipes and you'll taste the proof! Boiled/Deviled Eggs, Mexican Pulled Chicken for Enchiladas, Sunday Gravy, Pork Ribs, and Carrot Cake Oatmeal.
Add to CartJunior Chefs' Fondue Party!
Junior Chefs' Hands-On Class
Zebbie Borland will show you how to create fun party food in a snap. Fondue is a delicious and fun way of eating where you dip all sorts of nibbles and small bites into gooey warm melted cheese or yummy melted chocolate. Don't fret if you don't have a fondue set at home. Zebbie will explain how to enjoy this casual interactive way of eating with friends without a fondue pot, too! Creamy Swiss Fondue with Sausage and Crusty Bread, Velvety Fudge Fondue with Pound Cake and Fresh Fruit, and Salted Caramel Fondue with Assorted Apples.
Girls' Night Out; Galentine's Day
Grab a friend and join us for a pre-Valentine dinner with your bestie! Wine Educator Teresa Kearney will join Chef Carrie Walters and thoughtfully pair wine with each delicious course. Join us for the love of good friends, good food, and WINE! Pear and Prosciutto Carpaccio, Lobster Bisque, Beef Wellington Tarts, and Dark Chocolate Pavlova with Raspberries.
Add to CartCouples: Fresh Potato Gnocchi
Couples' Hands-On Class
Spend this winter afternoon learning to make a well-crafted gnocchi dough. You'll get plenty of practice making this favorite Italian style dumpling. Mary Cooney will show you the technique and the art of rolling them one-by-one. You'll learn how to cook them properly and then top them off with a traditional tomato sauce. You'll make a complete meal starting with a mouthwatering appetizer and ending with chocolate! Filo with Sausage and Mushrooms, Green Salad with Pine Nuts and Lemon Vinaigrette, Homemade Potato Gnocchi with Tomato Sauce, Italian Style Chicken Cutlets, Broccoli, Cauliflower and Carrots with Garlic and Olive Oil, and Chocolate Almond Pie with Fresh Raspberries and Whipped Cream. This menu will be paired with wine.
Price is per couple. Please enter one name.
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Know Your Noodle (Pasta)
Hands-On Class
Chefs Casey and Patrick Van Voorhis of Grist Provisions, are experts in all things pasta. When cooking a pasta dish, it's helpful to think about specifics. Varied cuts, shapes, and thicknesses allow for many different types of noodles. Size, shape, and texture matter when matching with the perfect sauce. Casey and Patrick will help you understand pasta-speak with these delicious recipes. Persimmon & Fennel Salad (Mixed Chicories, Castelvetrano Olives), Tajarin (angel hair, delicate and quick cooking) with White Wine Sauce, Shrimp and Fines Herbes, Pappardelle (a wide egg noodle for hearty meat sauces), with Bologenese Sauce and Lemon Curd, Pomegranate & Torched Meringue. This menu will be paired with wine.
The Art of Braising: Italian Style
Melt-in-your-mouth, fall-off-the-bone, fork-tender these are terms we use when we talk about braising. Mary Cooney will show you how to master this versatile cooking method. With a little effort and a few simple preparation steps, you'll achieve delicious results. These classic Italian dishes are culinary masterpieces: Osso Buco Alla Milanese, a braised veal dish from Northern Italy, Chicken Cacciatora, and Escarole Braised with Cannellini Beans. This menu will be paired with wine.
Add to CartValentine's Day Dinner
Celebrate Valentine's day with a delicious food and wine pairing event at the Culinary Center. The evening will include a fabulous 5-course menu prepared by our talented Chef Carrie Walters. This evening is sure to be one you'll remember! Wine will be paired with each course. The 5-course menu will include: Shrimp Cocktail, Classic Wedge Salad, Lobster Thermidor, Filet of Beef au Poivre and Flourless Chocolate Cloud Cake. Reservations must be pre-paid and made by Thursday, February 7. Seating is limited. $90.00 per person.
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Strolling Through San Sebastian Food & Wine
San Sebastian is a resort town in Spain's mountainous Basque Country, known for its beauty, world-renowned restaurants, and vibrant pintxo bars. We're excited for Culinary Instructors Susie and Iván Núñez' to demonstrate this charming way of dining. Wine Educator George Punter will be joining the Núñez duo to pair wines and enlighten us with his knowledge of this beautiful region of Spain. "Idiazabal" Cheese with Marinated Olives, Tortilla de Bacalao (Cod Omelet), Merluza con Chorizo (Hake and Chorizo), Brocheta de Solomillo (Beef Sirloin Brochette), Hongos al Ajillo (Garlic Mushrooms), Pulpo Gallego (Grilled Octopus), and Torrijas (Sweet Bread Toasts).
Add to CartFamily Night: Stromboli
b>Family Night Hands-On Class
We'll put our aprons on and get busy making pizza dough that we'll turn into a turnover filled with delicious Italian cheese, Italian cold cuts, and then bake until golden brown. This is a great family meal in which everyone can participate! What a fun way to spend a cold January evening. We'll also make one of Mary Cooney's favorite desserts. Italian House Salad, Stromboli, and Italian Cream Cake. $75.00 for two people.
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Cast Iron Brick Chicken
Lean a new way to cook a whole chicken in this class! After many years of raising and processing her own pastured chickens, Chef instructor and local farmer Sam Wickham will teach you how to spatchcock a chicken, which cuts down on cooking time. You'll then learn how to roast the chicken whole using a cast iron skillet and a brick. Of all the ways to prepare chicken, this is Sam's favorite way to make the most of a whole bird, resulting in a deeply caramelized and succulent bird in less time. DLM Baguette Crostinis with Blue Jacket Chevre and Pea Shoots, Cast Iron Brick Chicken, Roasted Root Vegetable Medley tossed in last summer's Preserved Pesto, and Winter Slaw. This menu will be paired with wine.
Add to CartEastern European Food & Wine
This class is rich in flavor and substance. Join Julia Hoy and Wine Educator Teresa Kearney for an evening of food and wine from Eastern European Countries. Rooted in many cultures and ethnicinties, these dishes are a representation of hearty comfort foods of the region. Paired with Teresa's sophisticated wines, these courses are truly delightful. Borcht, Stuffed Cabbage Rolls, Chicken Paprikash, Piroshki (Ukrainian Stuffed Meat Buns), and Blueberry Blintz.
Add to CartLa Mia Famiglia
Growing up with a large, eclectic family in an Italian neighborhood in Chicago, Chef Liz Valenti has some stories to tell and recipes to share! The hard-working chef from Wheat Penny Oven and Bar, has worked in many famous kitchens in her illustrious career. But this class she will focus on some of her family's favorite dishes and stories. Just wait until you hear about the polenta board. We'll be serving family-style so we can enjoy the camaraderie created by this beautiful meal. Auntie Ag's Caprese Salad with Roasted Cherry Tomatoes, Marinated Mushrooms and Roasted Red Peppers, Pesto Grandma Pies, Auntie Nancy's Stuffed Artichokes, Auntie Lucy's Spinach Lasagna, Phyllis' Gravy with Braciole, Italian Sausages and Meatballs, Phyllis' Rapini with Garlic, Grandma Valenti's Polenta Board and Auntie Lucy's Cannoli. This menu will be enjoyed with wine.
Add to CartThe French Alps Food & Wine
The rich cuisine and stunningly brilliant wines offered in the French Alps make for some truly memorable dinners. Leave your skis at home and join Chef Carrie and Wine Educator, George Punter, for an evening of celebrating good food and wine this winter season. Salade Savoyarde, Sausages, Charcuterie and Cornichons, Tartiflette, an Alpine Cheese Gratin with Potatoes and Lardons, and Mountain Berry Tarts with Cream.
Add to CartCouples' Fresh Potato Gnocchi
Couples' Hands-On Class
Spend this winter afternoon learning to make a well-crafted gnocchi dough. You'll get plenty of practice making this favorite Italian style dumpling. Mary Cooney will show you the technique and the art of rolling them one-by-one. You'll learn how to cook them properly and then top them off with a traditional tomato sauce. You'll make a complete meal starting with a mouthwatering appetizer and ending with chocolate! Filo with Sausage and Mushrooms, Green Salad with Pine Nuts and Lemon Vinaigrette, Homemade Potato Gnocchi with Tomato Sauce, Italian Style Chicken Cutlets, Broccoli, Cauliflower and Carrots with Garlic and Olive Oil, and Chocolate Almond Pie with Fresh Raspberries and Whipped Cream. This menu will be paired with wine.
Price is per couple. Please enter one name.
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Regional Food and Wine: Italy
Join Mary Cooney and Wine Educator Teresa Kearney for an evening of the best of Italy! Together they will explore a few regions rich in Italian food history. Although ingredients and dishes vary by region, Italian cooks everywhere share the belief that the quality of ingredients is most important in cooking, rather than elaborate preparation. Teresa will compliment these dishes with perfect wine pairings. Sicilia: Arancini with Tomato Sauce, Toscana: Creamy White Bean Soup, Abruzzo: Porchetta and Roasted Root Vegetables with Lemon Gremolata Sauce, Lazio: Pasta Alla Carbonara, and Puglia: Lemon Olive Oil Cake with Mascarpone Whipped Cream and Fresh Raspberries.
Add to CartMardi Gras!
Join us for one of the most celebrated food and drink occasions with Iván and Susie Núñez! The Núñezes are known for their amazing dinner parties, complete with music, food, and drink. This Mardi Gras Celebration promises to bring a taste of New Orleans and a lot of fun to your evening! Cajun Crab Bites, Cajun Chicken Open Faced Canapé, Lobster Remoulade with Avocado, Shrimp Gumbo over White Rice, and Bananas Foster. This menu will be paired with wine.
Add to CartCuban Surf & Turf
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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Chicken Four Ways
These chicken dishes may take a little more prep time but are well worth the effort. Mary Cooney and Peggy Neary will demonstrate recipes that turn this favorite poultry staple into company-worthy dishes. Chili shallot Yogurt Marinated Chicken Thighs drizzled with Chili Shallot Vinaigrette, Rich Butter Chicken, Buttermilk Roasted Chicken with Garlic and Rosemary, and Chicken Breasts Stuffed with Mushrooms and Pancetta. This menu will be paired with wine.
Add to CartFilled Pastas
Hands-On Class
These spring-inspired recipes from Chefs Casey and Patrick Van Voorhis of Grist Provisions will explore the techniques of handmade filled pasta. Roll up your sleeves and get busy making handmade pasta and turn it into pockets of flavor. You'll learn how to make luscious pasta dishes that are guaranteed to impress with both flavor and presentation. Chopped Salad with Provolone, Soppressata, Radishes, Cucumbers & Chickpeas, Sweet Pea Filled Casoncelli with Roasted Asparagus & Lemon Sauce, Quattro Fromagi Agnolotti Del Plin with Parmesan Glaze and Fried Prosciutto, and Chocolate Mousse Cake. This menu will be paired with wine.
Junior Chefs' Learning Kitchen
Junior Chefs' Hands-On Class
Today's class was inspired by one of Zebbie's favorite new books, America's Test Kitchen; The Complete Cookbook for Young Chefs. DLM's young chefs will be busy in the DLM Culinary Center's "test kitchen", learning new culinary skills and gaining confidence in the kitchen creating delicious recipes. Hummus with Crunchy Veggies, Creamy Dreamy Tomato Soup, Crispy Veggie Burgers and Homemade Granola Bars.
Doin' Dublin Food & Beer
It's time to bring on your Irish! What's not to love about great Irish Pub Food? There's a satisfying homey feel to traditional Irish food and Sherry will be cooking up just that in today's class. Join us for a pre-St. Paddy's day party with this delicious menu: Smoked Salmon Rolls, Dublin Coddle, Guinness Marinated Brisket with Onion Gravy (open-face sammy served with roasted cabbage, and Irish Apple Cake with Whiskey Cream Sauce. This menu will be paired with beer.
Add to CartSeafood Supper Club: Cornmeal Encrusted Trout
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. Pimento Cheese, Pickled Green Tomato & Okra, Cornmeal Encrusted Trout, Green Beans with Pecans & Shallot Jam, and Atlantic Beach Pie.
Add to CartCrêpes 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 Fool's Food Pranks
Petite Chefs' Hands-On Class
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.
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 and Shiitake Mushrooms and Quick-Pickled Radishes. 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.
Price is per couple. Please enter one name.
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
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.
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.
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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