Culinary Center Classes | Dorothy Lane Market
DLM Culinary Center

DLM Culinary Center

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About Us

The DLM Culinary Center offers a wide range of cooking classes for every level of expertise and tasting palate! Whether you’re looking to learn some kitchen basics, hone your cooking skills, or broaden your culinary horizon, our skilled staff and guest instructors bring experience and excitement to the table every time.

Give the Gift of Cooking

The perfect gift for the food lover in your life, our DLM Gift Cards not only unlock a plethora of gourmet foods and scrumptious sweets to explore, but they also offer an opportunity to embark on a culinary adventure at our DLM Culinary Center! From hands-on classes and kids’ camps to multi-course meals and more, our wide array of Culinary Center classes are gifts that are sure to be cherished.

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Upcoming Classes

Teen Cooking Camp: Around the World Cooking Adventure

Teen Cooking Camp: Around the World Cooking Adventure

June 17, 2024
Monday, June 17 | 10 a.m. - 1 p.m. | $385

Hands-on Teen Camp (Grades 6 & up)

The food you love eat when dining out will become the food you love to make at home after taking this weeklong cooking camp with Mary Cooney. Each day students will explore dishes from their favorite cuisines while sharpening their culinary skills. We'll delve into making Empanada Dough, Italian Pasta Carbonara, Asian Chicken Teriyaki with Fried Rice; and, true American comfort food—Shake Shack Cheeseburgers and Shakes—just to name a few tempting dishes. Friday we'll get busy making three varieties of Mary's favorite Italian Cookies. Join us for this busy, flavor-packed week!

This class is full

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Asian Wraps

Asian Wraps

June 19, 2024
Wednesday, June 19 | 6 p.m. - 8 p.m. | $110

This class with Chef Carrie is sure to be a flavor-packed extravaganza for our taste buds. A variety of textures and flavors of the five basic tastes combine in delicious little packages. You’ll love having the recipes and the tips for creating these favorite restaurant foods at home! Join us to enjoy this scrumptious assortment of wraps and sauces, including: Cha Gio Vietnamese Crab and Pork Fried Rolls, Fresh Salad Rolls with Shrimp and Peanut Hoisin Sauce, Crab Rangoon Sticks, and Pork and Ginger Pot Stickers. This menu will be paired with wine.

This class is full

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Greek-Style Dining

Greek-Style Dining

June 20, 2024
Thursday, June 20 | 6 p.m. - 8 p.m. | $110

Summer’s here and the time is right for Harriet Argue’s fresh Mediterranean menu. We’ll start off with delicately sweet, chewy-textured Calamari, fried crisp for dipping in a creamy sauce. Refreshing juicy Watermelon and tangy Feta make a wonderful salad combination. Fresh summer Tomatoes and plump Grilled Shrimp are tossed with Orzo with Mediterranean seasonings and olive oil for a lovely alfresco dish. Buttery-rich Baklava Cheesecake will be the perfect sweet ending. This menu will be paired with wine.

20 Seats Left

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Hawaiian Luau

Hawaiian Luau

June 21, 2024
Friday, June 21 | 6 p.m. - 8 p.m. | $110

Susie and Iván Núñez are always geared up and ready for a fun party, and a Hawaiian Luau theme is one of their favorites for the summer season. Tropic inspired and crowd pleasing, these dishes are great for a large outdoor celebration. Ham and Cheese Sliders on sweet Hawaiian Rolls with crunchy and fruity Mango Cabbage Slaw will be an enjoyable first course. Hawaiian Chicken in Coconut and Pineapple is a sweet and tangy dish with fresh pineapple and peppers, and sure to become a family favorite. Spam adds a savory-salty flavor to a Fried Rice dish. And for dessert, rich and buttery Macadamia Nuts make cookies a scrumptious last bite. This menu will be paired with wine.

30 Seats Left

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Intro to Pickling

Intro to Pickling

June 23, 2024
Sunday, June 23 | 1 p.m. - 3 p.m. | $50

One of the best ways to bring a ton of flavor to just about any dish is by adding some type of pickled vegetable. From pickled red onions on tacos, pickled chiles on pizza, jazzing up a charcuterie board, or just eating from the jar, the acidic sweet-sourness is addictive. Rob Leonard has been using the water bath method to make dill pickles for over 20 years. In this introductory course, students will learn the basics of pickling. Participants will prepare, pack, and pickle Kirby Cucumbers (Dill Pickles) and Old-Fashioned Dilly Beans (Green Beans). You will take home your own pint of each. Pickled vegetables, charcuterie, and wine will be served in this class!

This class is full

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Hess Persson Estates Wine and Food

Hess Persson Estates Wine and Food

June 25, 2024
Tuesday, June 25 | 6 p.m. - 8 p.m. | $150

Join us this evening in welcoming Timothy Persson, Proprietor/CEO of Hess Persson Estates Winery, for an extraordinary night of food and wine pairings with Chef Carrie. Tim married into the Hess family (wife Sabrina is Donald Hess' step-daughter), joined the family business in 2010, and spent his first two years working in the family’s various businesses. In 2012, Tim and Sabrina moved to Napa so that he could directly oversee the family’s wine business in the US. For over 40 years, the Hess Collection has been producing complex, elegant wines sourced from estate vineyards high on Mount Veeder and in the far reaches of the Napa Valley. It’s from these rugged landscapes that The Hess Collection winemaking team crafts exceptional luxury wines. You'll enjoy hearing about the wine culture and stories from the expert himself. 

8 Seats Left

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Italian Festa

Italian Festa

June 26, 2024
Wednesday, June 26 | 6 p.m. - 8 p.m. | $110

Mary Cooney will turn this class into an Italian summer festa with classic favorites. An antipasto course of juicy Cantaloupe, Prosciutto, and Bread, and Caprese Salad Skewers will stimulate our appetites for moving on to rich and creamy Cacio e Pepe and Skillet Roasted Chicken in Fresh Lemon Sauce with Blistered Broccoli. And for the dolce course—Lemon Panna Cotta with Port Wine Reduction and Fresh Berries. This menu will be paired with wine.

9 Seats Left

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Pinot Noir Food and Wine

Pinot Noir Food and Wine

June 27, 2024
Thursday, June 27 | 6 p.m. - 8 p.m. | $130

Pinot Noir Food & Wine

We love Pinot Noir. With its unique profile and array of flavors, from red fruits to earthy undertones, it's a catch-all food pairing wine. Light enough for fish dishes, yet bold enough to hold up to rich meats — it's a crowd-pleasing wine. Join Chef Carrie and Teresa Kearney for an evening to enjoy ideal pairings for an earthy Grilled Mushroom Salad and delicate Salmon dressed in a Fennel Beurre Blanc Sauce. Summer's freshest vegetables will create a flavorful Ratatouille with Goat Cheese and Olives. And for dessert, a fresh Raspberry-Hazelnut Tart.

17 Seats Left

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Caribbean Experience

Caribbean Experience

July 1, 2024
Monday, July 1 | 6 p.m. - 8 p.m. | $110

Come and share a wonderful culinary experience with Chef Gabi Odebode as she prepares a Caribbean menu with its melting pot of flavors. The cuisine is bright with a colorful mix of spicy, full-flavored foods boasting aromatic spices, marinades, fruit-based sauces and chiles. Chef Gabi will demonstrate making Sautéed Jamaican Spinach Callaloo, and Curry and Potatoes Chicken and Rice with Sweet Plantains. And for dessert, Coconut Cupcakes. This menu will be paired with wine and beer. 

27 Seats Left

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Teen Cooking Camp: Exploring Favorite Cuisines

Teen Cooking Camp: Exploring Favorite Cuisines

July 8, 2024
Monday, July 8 | 10 a.m. - 1 p.m. | $385

Hands-On Teen Cooking Camp (grades 6 & up) 

Join Mary Cooney for an exciting week learning to make scratch-made recipes from our favorite food destinations. Menus are designed to elevate students’ culinary skills and knowledge while focusing on a variety of flavors from each distinctive region. We’ll explore, Italian, Mexican, Asian, and American cultures. Friday we’ll enjoy a baking day for learning to make Mary’s favorite All-Butter Pie Dough for these delicious fruit fillings: Roasted Peach, Apple, and Cherry.

This class is full

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