Couples' Class

All of us have favorite summer foods that capture the essence of the season for us, but nothing says summer like fresh corn on the cob and home-grown tomatoes. Join Mary Coney for this class where every dish will highlight nature's peak-season summer gems. Savory Galette with Tomato, Corn, Fresh Basil, and Gruyère Cheese; Tomatoes, Grilled Corn, and Avocado Salad; Pork Tenderloin Wrapped in Prosciutto; Bowtie Pasta with a plethora of Grilled Summer Vegetables dressed in Pesto Vinaigrette; and a summer favorite, Key Lime Pie With Coconut Crust. 

Chefs Liz Valenti and Dave Rawson are teaming up again for another fabulous class focusing on big and bold salads for the too-hot-to-cook summer season. The possibilities are endless with bountiful local produce, top-quality ingredients, top-shelf oils and vinegars, and artisanal cheeses, meat and seafood; creatively chosen, and arranged by two of Dayton's best chefs. Join us and up your salad game! You'll learn to create not only satisfying, but full-flavor, exciting meals. You can be sure these won't be your typical salads.

"The more you know, the more you can create. There's no end to imagination in the kitchen." Julia Child.

Join Peggy Neary, Ruth Neely, and wine educator Teresa Kearney for our annual Julia Child birthday celebration. One of Child's gifts was showing how fun cooking could be; inspiring millions of home cooks to appreciate the pleasures of creating and eating good food! We've chosen courses that highlight the wonderful contribution Child made to home cooks all over the world. Menu includes: Vichyssoise, Grilled Halibut With Anchovy Butter and Rice Pilaf With Pepper, Peas, and Asparagus, Daube de Boeuf à la Provençale, and Choux à la Crème.

Couples' Class

With summer well underway, there's nothing like the flavors of chargrilled meats and refreshing salads. Join Harriet Argue for this delicious and distinctively-Greek menu bursting with fresh seasonal flavors. Menu includes: Youvarlakia (Greek Meatball Soup in Lemon Sauce), Pork Skewers, marinated in traditional Souvlaki seasonings of onion, garlic, oregano, and a touch of mint, Orzo Artichoke Salad, Greek Haricot Vert, and Grilled Fresh Peaches Over Greek Yogurt.

Looking for a unique lunch idea? Join us for this hour-long lunch class with a delicious menu. You'll enjoy a three-course meal while we demonstrate the recipes. In this lunch class, you'll learn how to use summer's abundant crops of local juicy tomatoes, farm fresh corn, and fragrant peaches to create mouthwatering recipes you'll want to duplicate before these summer beauties disappear! Menu includes: Corn Gazpacho, Tomato Pie, and Peach Crumble Slab Pie.

Join Chef Carrie and wine educator George Punter for a culinary journey through the expansive Mediterranean basin. They'll hop all over the vast culinary world of this beautiful coastal region, choosing a few of their favorite dishes and wines. Menu includes: Salmorejo (Andalusian-Style Tomato and Bread Soup); Spiced Salmon Skewers With Parsley Oil and Toasted Orzo; Baked Kofta With Eggplant and Tomatoes; and Almond Pudding With Apricots.

Warm, sunny mornings give way to lazy afternoons with this brunch menu featuring a delightful array of dishes ideal for summer entertaining. Join Bryn Mooth for a perfect end to your summer weekend where you'll enjoy sipping Fiero Spritz Cocktails as she demonstrates a delicious menu. Fiero Spritz Cocktails, Extra Crumb-y Coffee Cake, Chocolate Sea Salt Granola Parfaits, Strata With Feta, Swiss Chard, & Bacon, and Arugula Salad With Lemon and Parmesan.