Hands-On Class

Cavatelli are small shell-shaped pasta noodles. Made from ricotta and a few simple ingredients, these pillow-y soft pasta shells soak up sauce for the ultimate dish. Join Mary Cooney and learn to make a simple dough for turning into this short pasta. We’ll try it two ways with a rich Pomodoro Sauce With Pork and an herby and light Lemon Pesto Sauce. You’ll enjoy an Italian Salad and Gelato and Cookies for dessert. This menu will be paired with wine.  

Grab your favorite person(s) and join in the fun for a festive evening of the best wine and food for the most celebrated time of the year! Chef Carrie's menu is full of options you’ll want to try for your next dinner party. Cacio e Pepe Cheese Puffs (gougère) will be a delicate and cheesy starter for one of wine educator Teresa Kearney’s spot-on wine picks. Mushroom Bourguignon With Pasta is a comforting dish of umami richness. A Prime Rib Roast is always a spectacular holiday star, and Chef's version is succulent with an Anchovy and Rosemary Rub. We'll end with an indulgent dessert fitting for the season—Brandy Alexander Pie.

Junior Chefs' Hands-On Class (grades 4-6)

Homemade gifts are the most thoughtful, created with someone special in mind. These edible gifts are as much fun to make, put together, and package as they are to give. Zebbie Borland will work along with students to make treats for the upcoming holiday season. You'll want to plan a fun day in the kitchen creating edible gift ideas of your own! Students will take home one of each gift: Gingerbread Cookie Mix, Christmas Morning Cinnamon Rolls, and Hot Cocoa Mix. 

Join us for a fun, hands-on experience creating a beautiful holiday wreath. Jamey Clemens of The Blooming House will be our instructor and guide. The Blooming House Floral is a flower company in Bellbrook which focuses on drying and creating everlasting arrangements using natural elements, some grown on the farm and some sourced from Australia. Prior to class, participants will chose a wreath from one of two different color palettes, Traditional or Soft Pastel, and will be provided with a box containing all supplies needed to create a holiday treasure to be enjoyed for years to come. DLM Naples-Style Pizza will be served and wine will be available to purchase by the glass. 

Family Night Hands-On Class

If you haven't made Salisbury Steak in a while, you'll want to bring it back to your weekly dinner rotation using Mary Cooney's recipe. Made with simply seasoned ground beef patties covered in a rich Mushroom Gravy gives it a special Sunday supper vibe. We'll make Homemade Biscuits for sopping up the sauce and a side of fresh Green Beans sautéed with Bacon and Onion. A soft and moist Vanilla Hot Milk Cake will be a delicious end to this meal. Registration is for two people.

Hands-On Class

Decorating a Gingerbread House during the holiday season is a traditional family pastime. What child (ages 1-92) hasn't dreamed of decorating a gingerbread house this festive time of year? You'll be welcomed with the smell of gingerbread, the Culinary Center elves, and Zebbie Borland for a fun and creative evening learning the step-by-step process for decorating your very own gingerbread house. All icings and candies for decoration will be provided, but feel free to bring some of your own to personalize your house. This is a great activity for parents and children to do together. Price includes one house. We are offering 2 classes this year.

Hands-On Class

Decorating a Gingerbread House during the holiday season is a traditional family pastime. What child (ages 1-92) hasn't dreamed of decorating a gingerbread house this festive time of year? You'll be welcomed with the smell of gingerbread, the Culinary Center elves, and Zebbie Borland for a fun and creative evening learning the step-by-step process for decorating your very own gingerbread house. All icings and candies for decoration will be provided, but feel free to bring some of your own to personalize your house. This is a great activity for parents and children to do together. Price includes one house. We are offering 2 classes this year.

Join wine educator George Punter and Chef Carrie for another over-the-top evening focusing on special-occasion wining and dining. We'll raise our glasses in celebration with the most spectacular wine of the season, and pair it with an incredibly indulgent tasting menu. George will enlighten and educate us about the three primary grapes of Champagne: Chardonnay, Pinot Noir, and Pinot Meunier, and Chef Carrie will take it over-the-top with this four-course menu apropos for the occasion: Caviar on Cauliflower Blini, Fried Oysters With Caper Shallot Tartar Sauce, Creamy Lobster and Leeks Stew With Puff Pastry Lid, and Champagne Gelée With Strawberries.

Come in and put the busy season on pause for this hour-long, three-course lunch menu with Chef Carrie and Peggy. Crispy-crunchy Charred Brussels Sprouts With Pears and Pomegranate is a seasonal must with ingredients at peak flavor. This menu will sooth the chill with a slow-simmered tender Holiday Brisket, packed with flavor. We’ll roast Fingerling Potatoes to bring out their sweet, buttery flavor for the perfect accompaniment. Dessert is a comforting splurge—Challah Bread Pudding With Whiskey Apples. We’ll pair this menu with wine for purchase by the bottle or glass.           

If you've got plans for gatherings this holiday season, you'll want to have these recipes handy. Mary Cooney will demonstrate four desserts so luscious you'll have a hard time deciding which to make first. Limoncello is a classic Italian liqueur with a lovely balance of tartness and sweetness for the key ingredient in Limoncello Tiramisu. Mary will demonstrate how to make a Salted Caramel Banana Cream Pie in a large sheet pan to feed a crowd; Peanut Maple Fudge Bars are a decadent treat; and for a favorite crowd-pleaser, a traditional Pumpkin Roll. Light snacks and wine will be served.