Hands-On Family Night Class

This menu will be a welcome change to your weeknight routine. Tikka Masala is a popular Indian restaurant favorite that is easy to make at home. Bring your favorite cooking partner and join instructor Mary Cooney for this flavor-packed menu. This menu includes: Tikka Masala, Oven Basmati Rice, Homemade Naan, and Mango Sticky Rice Pudding.

One of the most anticipated food celebrations at DLM is our annual Lobstermania. Our lobster fishermen and women friends from the beautiful state of Maine not only bring boatloads of fresh Maine lobster, but also share their knowledge and stories with this informative class featuring a new and exciting menu from DLM's Chef Carrie. This menu includes: Lobster Rangoon with Sweet Chili Sauce, Brown Butter Lobster Rolls, Lobster Pad Thai, and Whoopie Pies.

Kim Underhill Pluess, the tiktok sauce queen, is back at the Culinary Center with another fantastic Swiss-inspired menu! Kim's culinary experience from living in Europe for 20 years, and passion for cooking for her family and friends, is evident in every dish she creates. Join us for gourmet paradise as Kim prepares some of the most loved dishes of Switzerland. Menu Includes: Cold Zucchini Soup With Mortadella, Poulet im Chörbli (Chicken in a Basket With Butter Sauce), Pomme Frites, and fresh Blueberry Tart.

This year's rosés are some of the best we've tasted in years! Join Chef Carrie and wine educator George Punter, CSW, as they launch the summer season with a few blushing bottles of this lovely summer wine. One of the more versatile wines available, there's a perfect pairing for just about any food. George will choose a few of his favorite pinks to elevate Chef Carrie's delicious summer-fresh menu. Marinated Olives and Crispy Polenta Cubes; Salami, Watermelon, and Tomato Salad; Chicken With Shallots, Wine, and Cherry Tomatoes; and Cheese Plate With Nuts, Seeds, and Fruit.

The first day of summer is quickly approaching and we're kicking it off with a fun menu bursting with lighter, fresher fare. Join us for this hour-long lunch class with a delicious menu. You'll enjoy a three-course meal while we demonstrate the recipes. This menu includes: Avocado & Cherry Tomato Salad With Lime Vinaigrette, Citrus-Poached Salmon Salad With Snap Peas and Green Goddess Dressing, and Balsamic Strawberry Shortcakes.

Pesto is the star sauce of the summer! It’s no wonder this concoction is so flavorful. The combination of fresh herbs, greens, nuts, and cheese blended together with olive oil adds intense flavor to pastas, sauces, soups, pizza, grilled vegetables, and more! Classic pesto is hard to top, but the variations are as plentiful as your imagination. This bright and fresh condiment takes ordinary summer dishes to gourmet level. Join Nicoletta Serenta for her menu of pesto-infused dishes. Caprese Salad, Pasta With Pesto and Cherry Tomatoes, Chicken With Pesto, and for dessert, creamy Copa Del Nonno (Coffee Ice Cream).

Join Susie and Iván Núñez for the bold and distinctive flavors of Argentinian cuisine. Argentines have a reputation for their love of eating, and sharing a meal is viewed as a symbol of friendship, warmth, and integration. Who better to celebrate this tradition than Susie and Iván! This menu includes: Beef Empanadas, Hearts of Palm, Tomato, and Avocado Salad, Churrasco (grilled skirt or flank steak) with Chimichurri Sauce, Basil Potatoes, and Arroz con Leche (rice pudding). 

Calling all Italian food lovers for this weeklong cooking camp with Mary Cooney. Teen chefs will enjoy hands-on experience of making two types of pasta, potato gnocchi, pizza dough, and popular Italian desserts. Mary's passion for using the best quality ingredients to create delicious dishes from scratch is sure to inspire young chefs. Teens will learn a multitude of culinary techniques as they create flavorful sauces and favorite Italian confections.

Couples' Class

Harriet Argue brings the flavors of Greece to brunch with a delightful menu perfect for this time of year. These dishes are the ideal flavor combination of light, savory, fresh, sweet, and ultimately satisfying. Menu includes: Greek Yogurt Parfait With Fresh Berries and Honey, Greek Lemon Pancakes With Homemade Lemon Curd, Tomato and Feta Egg Scramble, Loukaniko (Greek Sausage), Grilled Country Toast With Apricot Marmalade, and Bougatsa (Greek Phyllo Custard Pastry).

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. Young chefs will enjoy creating three recipes each day consisting of savory and sweet selections that they'll be confident recreating at home. For the full weeklong menu, visit: dorothylane.com/classes/PetiteChefsBakingCamp