Join Mary Cooney for this summer grill class focusing on how delightfully simple and delicious gluten-free dining can be. The menu showcases our favorite way to cook the season, starting with large, plump Marinated Shrimp, skewered and grilled for extra flavor, and served with Roasted Garlic Aioli for dipping. Tender grilled Glazed Chicken Thighs seasoned with Fresh Herbs will be served alongside perfectly charred Italian Vegetables—Zucchini, Eggplant, Red Peppers, and Portobello Mushrooms and finished with DLM Extra-Virgin Olive Oil and Aged Balsamic. A stunning Gluten-Free Angel Food Cake topped with Summer Berries and Crème Fraîche Whipped Cream will be our quintessential warm-weather dessert. This menu will be paired with wine.

Couples' Class

A warm Sunday afternoon, a grill, and great company are all that's needed for this fabulous, classic Italian feast. Crispy Prosciutto Cups are a vehicle for a summer-fresh local tomato, fresh mozzarella, and fragrant basil Caprese starter. Florentine Rib-Eye Steak, basted with butter, extra-virgin olive oil, fresh rosemary, and a touch of lemon for brightness, then rested to soak in all the flavors, will pair perfectly with Yukon Gold Potato Gnocchi with Pomodoro Sauce, and a medley of grilled Corn, Zucchini, and Red Peppers. Mary's simple, yet sensational dessert will be Vanilla Panna Cotta with Port Wine Sauce and Fresh Berries. This menu will be paired with wine.

Embrace the bounty of juicy seasonal fruits in this class with Katherine Ballein. You'll enjoy three completely different styles of dessert. An elegant Chocolate Tart with Grapefruit Curd and Plums is a stunning composition that balances rich chocolate against bright citrus and sweet-tart plums. A Peach-Thyme Galette is an ultimate summer dessert with flaky, golden Pastry and juicy peaches with an herbal touch, and easier than pie to construct! Showstopping Strawberry Pistachio Pavlova is a cloud-like meringue topped with fresh berries and crunchy pistachios. You'll learn the secret for creating a perfect meringue with its crisp exterior and marshmallowy interior. Savory snacks and wine will be served for balance!

Join Chef Adam Berning for a blackberry-inspired culinary adventure. Watch him transform this sumptuous fruit into both savory and sweet dishes across an elegant menu. We’ll begin with a Blackberry Mint Julep alongside a curated Charcuterie Plate featuring Brown Butter Spread, Vanilla Mint Crème Fraîche, Salted Blackberry Paste, and Isigny Ste Mère Mimolette Cheese. An Arugula Salad with Apricots and Almonds will be tossed in Blackberry-Balsamic Dressing. Pork Roulade stuffed with Taleggio and Hazelnuts will be plated with Blackberry-Studded Polenta Cakes drizzled with a Blackberry Dijon Reduction and Grilled Baby Carrots. A classic Blackberry Charlotte provides the perfect finale. This menu will be paired with wine.

Hands-On Class

Capture the essence of summer fruit in this hands-on preserving workshop with Instructor Rob Leonard. Perfect for beginners, this class introduces you to the rewarding world of homemade jams and preserves using two beloved seasonal fruits. We’ll make classic Peach Preserves capturing peak-season flavor to create a golden, chunky preserve that perfectly balances sweetness with a hint of acidity. And everyone’s favorite jam—Strawberry! Discover how to prepare berries for optimal results and the secrets to capturing that vibrant, fresh-picked essence in every jar. Throughout this beginner-friendly session, Rob will share his wealth of preserving knowledge, covering essential skills. Participants will prepare and take home their own jar of each preserve, complete with recipes and Rob's tried-and-true tips. This class will be complete with Quiche and Mimosas.

Join Harriet Argue for a vibrant culinary journey through the Mediterranean with this crowd-pleasing menu perfect for summer entertaining. We'll begin with a timeless appetizer of Baked Feta and Tomatoes, served alongside crisp Garlic Toast for scooping up the warm, melty cheese and juicy tomatoes. Grilled Pork Kebabs and Vegetables will be marinated and charred to perfection. You'll enjoy Orzo Pasta Salad with bright notes, and Greek Green Beans simmered with tomatoes and herbs. For a simple, yet elegant dessert, the season's star fruit, peaches, will be grilled, topped with creamy Greek Yogurt, and drizzled with Honey. This menu will be paired with wine.

Join Mary Cooney for the best of DLM's local produce. We'll begin with savory Prosciutto 'Purses' filled with chopped Tomatoes, storemade Fresh Mozzarella, and Basil. Peach Champagne Vinaigrette elevates a salad of Baby Greens, Tomatoes, Red Onion, Peaches, Pecans, and tangy Goat Cheese. Chicken Thighs marinated in fresh Herbs, Garlic, and Extra-Virgin Olive Oil, will be charred to perfection. Corn, Tomatoes, Zucchini, Red Peppers, Red Onions, and Mushrooms will be tossed in Pesto Vinaigrette while still warm from the grill. We'll finish with Peach Cobbler and Vanilla Ice Cream. This menu will be paired with wine.

Join Bryn Mooth, editor of Edible Ohio Valley magazine for this demonstration class exploring the vibrant flavors of the French Riviera through Rosa Jackson's celebrated cookbook Niçoise: Market-Inspired Cooking from France's Sunniest City. Watch as Bryn brings Jackson's authentic Mediterranean recipes to life, showcasing the simple yet sophisticated cuisine of Nice. Experience a menu that celebrates seasonal bounty with Green Gnocchi in Spicy Tomato Sauce, a refreshing Summer Couscous Salad brimming with colorful vegetables, and rustic Summer Vegetable Tian, a visually stunning, layered dish that's a cornerstone of Niçoise cooking. Finish with classic Peach Melba, a timeless dessert that highlights peak-season juicy peaches.

When the temperature rises and the afternoons and evenings turn balmy, we gravitate towards lighter fare. With the abundance and variety of fresh herbs, summer is the time these amazing plants become key ingredients in our cooking. Katherine Ballein will begin the evening with a refreshing Basil Tom Collins, a botanical twist on the classic cocktail. An appetizer of Roasted Zucchini enhanced with slightly sweet and peppery Thyme sits atop crispy Crostini with a schmear of tangy Goat Cheese. Local Tomato and Bread Salad will be perfumed with Chives in the Vinaigrette. Scallops will be seared for ultimate color and texture, and drizzled with a bright Minted Pea Purée. We'll finish with delicately floral Glazed Lavender Shortbread. This menu will be paired with wine.