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.

Summer with a twist ... a twist of lemon, that is! Italy's Sorrento, gloriously spritzed with lemon and olive groves is inspiration for one of Mary Cooney's favorite flavor themes. You'll enjoy an appetizer of creamy Brie in Mini Phyllo Cups, kissed with Honey, Lemon, and Thyme and topped with Pistachios for crunch. The salad is a combo of peppery Arugula, salty Parmesan Crisps, and Toasted Pine Nuts, drizzled with Citrus Vinaigrette. Lemon Browned Butter Chicken Tenders with charred Broccolini is a great warm weather main dish. Dessert will be Sicilian Lemon Creams with Pistachio Crumble. 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.

A splash of lime juice in these dishes brings a vibrant, refreshing touch to a hot summer night. Mary Cooney will get us started with marinated Shrimp with Lime-Spiked Aioli, and follow with a delicate Greens Salad featuring creamy Avocado lightly dressed with Lime Vinaigrette. Authentic Chimichurri—a flavorful blend of parsley, garlic, extra-virgin olive oil, red wine vinegar, and a pinch of pepper flakes is the perfect finishing touch for Grilled Skirt Steak with a side of Chili-Lime Corn on the Cob. Our dessert is light, sweet, and tart, Lime Posset, topped with crunchy Toasted Coconut, Almonds, and Cookie Crumbs. 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 us for a special culinary event celebrating the release of Mary Cooney’s second cookbook, Mary’s Italian Kitchen. Our beloved instructor, known for her warm teaching style, will share more ways to enjoy her soul-satisfying dishes and no-fail recipes. We’ll start with an appetizer of Roasted Tomato Olive Tapenade with Homemade Focaccia, followed by a colorful Italian House Salad with Tangy Dressing. The centerpiece will be Spaghetti and Meatballs, featuring Mary’s famous meatballs in a rich, slow-simmered Sunday Gravy. A summer medley of Roasted Broccoli, Cauliflower, and Carrots will complement the plate. Chiffon Cake with Peaches and Cream will close the evening on a luscious note. This menu will be paired with wine.

Join us for a special culinary event celebrating the release of Mary Cooney’s second cookbook, Mary’s Italian Kitchen. Our beloved instructor, known for her warm teaching style, will share more ways to enjoy her soul-satisfying dishes and no-fail recipes. We’ll start with an appetizer of Roasted Tomato Olive Tapenade with Homemade Focaccia, followed by a colorful Italian House Salad with Tangy Dressing. The centerpiece will be Spaghetti and Meatballs, featuring Mary’s famous meatballs in a rich, slow-simmered Sunday Gravy. A summer medley of Roasted Broccoli, Cauliflower, and Carrots will complement the plate. Chiffon Cake with Peaches and Cream will close the evening on a luscious note. This menu will be paired with wine.