Our hands-on Petite Chefs' Baking Camp with Zebbie Borland, is a weeklong camp for young, aspiring pastry chefs! Beginner bakers will enjoy learning the basics for creating these no-fail recipes from America's Test Kitchen's book: The Complete Baking Book for Young Chefs. Each day is designed to focus on a particular skill, giving your junior baker the knowledge and skill set to take on a number of baking tasks once the week is over. Young chefs will enjoy creating three recipes each day consisting of savory and sweet selections that they'll be confident recreating at home.

Light, Lovely, Levatine Food and Wine. Immerse yourself in the essence of the Levant with bold flavors. George will pair a unique wine to match each of Carrie's dishes.

Join Mary Cooney to enjoy some of the reasons we love the summer dining season — meal prep is more relaxed, local produce is in abundance, and DLM Prime Beef can be grilled to perfection. Casual dining never tasted so good! This menu will be paired with wine.

Join this class for great ideas for all of your summer meal sweet endings. You'll learn techniques for making pastry dough, rich and velvety custard, fresh fruit curd, and meringue like a pro baker. Our sugar binge will be balanced with savory snacks and a glass of wine. Yes, we would like to see the dessert menu please!

Join us for this creative menu that celebrates one of summer's treasures: blackberries. You'll be delighted by how this modest fruit elevates savory and sweet recipes into flavor-rich dishes. Chef Adam Berning will show us the versatility of summer berries in this delicious menu paired with wine.

Join DLM Wine Consultant & Certified Specialist of Wine Teresa Kearney and Chef Carrie Walters and be inspired with food and wine pairings with simple yet sensational dishes and fantastic wine choices for your next summer gathering.

Our July Lunch Class is all about indulging in this southern-inspired menu with bold flavors and comforting classics. Start with Fried Green Tomatoes and Pimento Cheese, where crisp tomatoes pair with creamy, subtly spicy cheese. Jalapeño Peach Chicken combines the heat of jalapeños with the sweet richness of ripe peaches, served over perfectly grilled chicken. For dessert, enjoy Ritz Cracker Icebox Cake, a nostalgic no-bake treat with layers of buttery Ritz crackers and a rich, creamy filling. Relax and savor the comfort of this simple yet flavorful menu.

Hands-On Class

Capture the essence of summer fruit in this hands-on preserving workshop with Instructor Rob Leonard. Perfect for beginners, this class introduces you to the rewarding world of homemade jams and preserves using two beloved seasonal fruits. We’ll make classic Peach Preserves capturing peak-season flavor to create a golden, chunky preserve that perfectly balances sweetness with a hint of acidity. And everyone’s favorite jam—Strawberry! Discover how to prepare berries for optimal results and the secrets to capturing that vibrant, fresh-picked essence in every jar. Throughout this beginner-friendly session, Rob will share his wealth of preserving knowledge, covering essential skills. Participants will prepare and take home their own jar of each preserve, complete with recipes and Rob's tried-and-true tips. This class will be complete with Quiche and Mimosas.

Join our hands-on, weeklong Junior Chefs' Baking Camp and collect a substantial repertoire of go-to recipes. Young chefs will enjoy a fun week baking with Zebbie Borland. This instructive camp will build a foundation for several different baking techniques and skills. Bakers will gain confidence in the kitchen while creating three recipes from scratch each day. From quick breads to pie pastry, these are recipes are keepers.

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.