Back by popular demand, join Mary Cooney for this class designed for one of our favorite Italian movies. If you're a fan of the movie Moonstruck, or if you just want to come along for the ride, register early! From the fictitious restaurant The Grand Ticino (West Village), the Cammareri Bakery, or the food scenes from the Castorni home, Mary's menu will set the scene for a fun and a delicious evening of Italian food and wine. This menu includes: Eggs in Purgatory with Roasted Red Peppers, Minestrone Soup with Pesto, New York Strip Steaks with Whiskey-Herb Compound Butter, Spaghetti in Sunday Sugo, and Coffee Affogato. This menu will be paired with wine.

Join Chef Carrie and Peggy for this hour-long lunch class. We'll demonstrate the recipes while you enjoy a three-course menu, and you'll go home with the recipes. We'll get started with a garden-fresh Herby Spring Salad, and follow with Salmon sautéed in nutty Browned Butter and fresh Dill; and plated with tender Baby Potatoes. And for dessert, Bee Sting Bars—buttery shortbread topped with a golden honey almond layer for a sweet, crunchy, and buttery confection! We'll have wine available for purchase by the bottle or glass.

Who's in for a culinary trip to the beautiful island state of Hawaii? Katherine Ballein will demonstrate popular dishes from this heavenly island. We'll start with Poke, cubes of marinated sushi-grade fish with Asian-inspired sauces. Spam Musubi consists of sliced spam grilled with soy sauce and sugar until caramelized , and wrapped together with sushi rice. Loco Moco is a dish with layers of rice and an incredibly seasoned beef patty, topped with an egg, and smothered in a savory gravy. Hawaiian Macaroni Salad is creamy, sweet, and tangy. Did someone say comfort food? For a sweet ending, Katherine will show us how to make Butter Mochi, a popular confection in Hawaiian bakeries. This menu will be paired with wine.

We'll get a preview of the summer season with Chef Carrie and Teresa Kearney hosting a night of anticipated lighter fare paired with refreshing lighter-bodied wines. For a burst of brightness and brine, we'll start with an appetizer of Crushed Peas with Burrata and Black Olives. We'll enjoy a bowl of creamy Leek and Snap Pea Risotto, and follow with our freshest Salmon bathed in herby Pistou and Garden Tomatoes Relish. Early Summer Vegetables will be cooked perfectly al dente in Lamb Stew. 

When it comes to flavorful and nutritive cuisine, we look to the Mediterranean diet. Paired with the month of May which has the goods with fresh herbs and vegetables, glorious warm weather, and sunny skies. Join Harriet Argue this evening for a spectacular meal beginning with Mediterranean Crudité. A light and flavorful soup with creamy Cannellini Beans and Spinach is a welcome second course. Beef Kapama with rich warm spices will be delicious served with Orzo Pasta and a spot-on red wine pairing. A crisp Peasant Salad and Chocolate Yogurt Cake with Chocolate Glaze will complete the meal. This menu will be paired with wine.

Celebrate the start of summer in a spectacular way with our annual Lobstermania celebration! 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 Corn Dog, Lobster Crisp Taco, Lobster Mac & Cheese and Whoopie Pies! This menu will be paired with wine and beer.

Hands-on Class

Join Katherine Ballein and learn to make your own Kimchi! This delicious fermented vegetable condiment is a Korean staple and has become popular not only for its complex flavors and variety of uses, but also its tremendous health benefits. In this hands-on class, we'll make classic kimchis, including the most common using Napa Cabbage, as well as seasonal kimchis including Asian Pear. Participants will learn how to make fermented styles, as well as kimchis that can be made in an afternoon. Students will take home the jar they make to enjoy immediately or in the coming weeks. We’ll have fried rice to enjoy with kimchi as well as other savory snacks and wine.

The alluring flavors of the Caribbean will set the mood for a fun evening of summer-themed, vacation-inspired food and drink! Nothing says relax like a perfectly balanced Margarita served alongside Grilled Shrimp Skewers with Creamy Avocado Sauce. A crisp Romaine Salad, sweet Mango, Avocado, Cucumber, and Tomatoes dressed in Lime Vinaigrette will follow. The entrée is sweet and spicy Grilled Calypso Lime Chicken with Grilled Veggie Kebabs. A cool Key Lime Posset with Coconut-Pistachio Crumble will top off the evening. Wine will also be available in this class.

We’re excited Chef Gabi Odebode is back at the Culinary Center for three enlightening classes. Chef Gabi specializes in African heritage staple dishes that highlight the culinary traditions and contributions of people of African descent from all over the world. In tonight’s class, she’ll share dishes for a true Ghanaian experience with Egg Stew paired with Sweet Plantains, and a popular Ghanaian dish known as Waakye—Black Eyed Peas and Rice with Chicken Stew. She’ll finish with a Ghanaian sweet treat known as Bofrot, a  donut delicious for breakfast or snacking. This menu will be paired with wine.

One of our most popular class themes is elevated by the season with a fresh menu and wine choices. We’re spoiled by our hometown vegetables for exceptionally delicious accompaniments for this rich cut of beef. Chef Carrie and George Punter, CSW, will make this a memorable evening of food and fun beginning with a juicy Local Tomato Slab Salad with Bacon. Sweet and succulent Seared Scallops will be plated with Smoky Local Corn. George will choose the perfect wine pairing for mouthwatering Butter-Braised Ribeye Steaks and Hasselback Potato Gratin. And for a decadent dessert—Coconut Cream Pie.