Couples' Class

This class is all about the sides. When the entrée is DLM’s incredible Heavenly Ham®, the meal is guaranteed to be a hit. Join Mary Cooney for this class to get ideas for making your Easter gathering special with these spot-on dishes that complement the star of the table: Asparagus and Prosciutto Bundles, Pasta Primavera With Spring Vegetables, Cheesy Scalloped Potatoes, Charred Green Beans With Brown Butter Vinaigrette, and a lovely Italian dessert, Torta della Nonna (Lemon Pastry Cream Tart Topped With Toasted Pinoli). This menu will be paired with wine.

We know Bourbon makes wonderful cocktails, but it's also an excellent ingredient for many savory and sweet recipes. From marinades, sauces, and rubs to deglazing, the rich flavor notes of caramel and toasty-smoke enhance savory dishes. The vanilla, honeyed, sweet notes, however, make it perfect for adding to desserts. Join Susie and Iván Núñez to learn how to elevate your cooking with this barrel-aged libation. You'll enjoy Honey Bourbon Chicken Pops, Celeriac Slaw, Bourbon-Glazed Carrots, Honey-Bourbon-Glazed Ham, and Mint Bourbon Brownies. This menu will be paired with wine.

Hands-On Class

Roll up your sleeves and join us for one of our most popular classes. What's not to love about this light, little tender Italian dumpling? Mary Cooney will give you great instruction and tips for making this comforting, rustic dish. We'll make a delicious creamy Tuscan Sauce With Sausage, Sun-Dried Tomatoes, and Spinach and Mary's Special Tomato Sauce. This menu will be complete with an Italian Salad and DLM Gelato. This menu will be paired with wine.                                                                                

Hands-On Class

You’ll agree this pasta is worth the extra step when you taste the results. Join Mary Cooney as she guides you through making handmade spinach pasta and two delicious ways for enjoying it. The simplicity of homemade Marinara Sauce and the richness of Lasagna Bolognese with creamy Béchamel Sauce are recipes you’ll want to make over and over. This menu will be complete with an Italian Salad, Gelato, and paired with wine.

Hands-On Couples' Class

Once you learn to make this beautiful braided yeast bread it may be the only bread recipe you’ll need. Warm from the oven with its golden crust, challah is an indulgence; however, its fluffy texture and subtle sweetness makes it the perfect bread for incredible dishes like French toast, grilled sandwiches, and bread casseroles. Join John Chico for instruction and pointers for making this show-stopping bread from scratch. You’ll learn to mix the dough, how to proof, braid, and bake it. Each couple will take their loaf home to enjoy. We’ll have bread made ahead to enjoy with a delicious brunchy meal, including sparking wine.

Hands-On Class

This pure dessert bliss is well worth the effort of making from scratch. You’ll learn to make Cannoli Dough, how to roll and fry it to a crispy texture, and fill it with an irresistible Sweet Ricotta Filling. Mary Cooney will teach you how to get the perfect consistency of the cannoli filling, and (when) and how to fill the shells. We’ll also make another Italian favorite, Tiramisù, a creamy dessert of espresso-soaked ladyfingers surrounded by Italian Pastry Cream with shaved chocolate. This is a great make-ahead stunner.

The Champagne region of France isn’t the only place you'll find delicious sparkling wines! Wine educator Teresa Kearney is excited to take your taste buds on a journey with “Bubbles” Around the World, where she’ll highlight some of the globe’s most delectable offerings. Meanwhile, Chef Carrie will prepare a variety of small plates to pair with Teresa’s selections and demonstrate just how food friendly these tasty wines are. Watch as Deviled Eggs become an upscale appetizer when topped with Caviar; taste how the salty sweet flavors of Saigon-Style Pork and Crab Fried Spring Rolls, and Smoked Salmon Pasta pair perfectly with this spirited style of wine; and enjoy the refreshing flavors of Fresh Strawberry and Pink Peppercorn Panna Cotta for dessert. 

Dreaming of a good seafood getaway? Spend the lunch hour in “San Fran” along with Chef Carrie and Peggy. Inspired by San Francisco’s acclaimed culinary landscape, this seafood-forward lunch menu is sure to hit the spot. Chef Carrie will demonstrate the recipes and we’ll do our best to get you in and out in an hour so you can swim on home and try them out for yourself. We’ll also have a perfectly paired wine available for purchase by the glass or bottle. Nothing says spring like a fresh Green Goddess Salad With Avocado and Asparagus to start, followed by a San Francisco Style Cioppino served with Sourdough that is absolutely brimming with fresh seafood in a tomato and wine broth. For dessert, indulge in a Ghirardelli White Chocolate Brownie Sundae With Bittersweet Hot Fudge. Your seaside lunch escape awaits!

The Japanese translation of umami as "pleasant, savory taste" or "yummy." Join Chef Carrie Walters as she explores key ingredients full of umami and how to use them to make everyday foods more flavorful. We'll taste some pantry-friendly umami boosters and learn how to introduce them when a dish needs a little something extra to make it zing. Of course, she'll cook up some of her favorite umami-rich dishes. This menu includes: Wild Mushroom Tartine, Tomato and Anchovy Pasta, Bao Buns, Kimchi Fried Rice, and Miso-Peanut Butter Cookies. This menu will be paired with wine.

Join wine educators George Punter and Teresa Kearney for an enjoyable evening as they share stories and experiences from their recent trip through Italy’s beautiful Veneto region. You’ll learn about this wine-producing area and the Italian wines for which it’s famous—both red and white varieties. Chef Carrie will prepare dishes common to this area to complement these wines for a superb culinary experience. This menu includes: Grilled Radicchio, Cacio e Pepe Lasagna, Agnello in Gremolata (Braised Lamb), and Fregolotta (Shortbread Jam Tart).