Culinary Center Classes | Dorothy Lane Market

DLM Culinary Center

Register today for our winter/spring classes.

About Peggy Neary

Peggy Neary has been with the DLM Culinary since 2000. She is the manager of the Culinary Center. Peggy is passionate about all things culinary. She enjoys organizing the classes and private events She feels fortunate to work in such a wonderful environment with such wonderful people.

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

Let's Do Lunch! Kick Off to St. Patrick's Day

March 15, 2024
Friday, March 15 | 12 p.m. - 1 p.m. | $50

Join Mary Cooney and Peggy for a celebratory St. Patrick’s Day lunch. We’re embracing this fun theme with a comforting menu. We’ll be wearing green and eating green! This Bright Green Leek Soup is delicious with the mildly sweet flavor of leeks and spinach for the beautiful bright color. Shepherd’s Pie is a traditional ground lamb dish, sautéed with onion and seasonings, covered with a slather of buttery Mashed Potatoes, and baked until golden. We’ll make an incredibly moist Ginger Stout Cake with complex flavors and richness. We’ll have beer and wine available for purchase by the bottle or glass.

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Let's Do Lunch! Light & Fresh

April 5, 2024
Friday, April 5 | 12 p.m. - 1 p.m. | $50

Spring is well underway and this lunch menu is fresh and light starting with a dish that may pleasantly surprise you. Radishes can be described as spicy, peppery and maybe even slightly bitter, but roasting them brings out the sweetness and mellows the spice. Chef Carrie will spin the classic French marriage of radishes and butter to a new flavor level with Roasted Radishes with Green Goddess Butter. Braised Chicken with Lemony White Beans and Escarole is amazingly satisfying, with creamy cannellini beans and a slightly bitter green that mellows when cooked. For dessert we'll make one of our favorite cookbook author's Rhubarb Almond Envelope Tart. We'll have wine available for purchase by the glass or bottle.

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Let's Do Lunch! Marvelous May

May 10, 2024
Friday, May 10 | 12 p.m. - 1 p.m. | $50

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.


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