Hands-On Class

The dried floral pumpkins from Rooted Flower Farm that we feature in our stores are gourd-eous, which is why we are thrilled to welcome Jessica Davila of Rooted Flower Farm to DLM for this exclusive workshop where you can design and make your own! Using dried flowers from her Clinton County farm and locally sourced artisan pumpkins, Jessica will walk participants through color theory before guiding them through the process of creating their own. Participants will design, make, and take home their very own dried floral pumpkin, perfectly timed to integrate into their seasonal décor. All supplies are provided to make one Dried Floral Pumpkin as well as pizza and wine to enjoy. 

Be sure to save the date for an extraordinary experience tasting the handcrafted wines of Andrew Geoffrey Vineyards. The vineyards are located in the Diamond Mountain District which features some of the best views in the entire northern part of Napa Valley. You'll meet Peter Thompson, the proprietor and winemaker George Punter describes as one of the most down-to-earth owners he's ever met. Peter focuses on making outstanding Cabernets and Cabernet Franc, so we'll feature multiple vintages and formats. These select wines come from only 13 acres. Along with these wonderful wines will be a perfectly paired menu.

Tonight's class will be a true food and wine adventure with wine educator Teresa Kearney and Chef Carrie. Sherry goes with so many dishes yet it's a wine that is not well understood. These wines have been aged anywhere from 3 to 5 years and are very delicate, but very versatile. Spend an evening with us as we learn more about the different types of Sherry while enjoying some fine foods that pair well with them. This menu includes: Spanish Cheeses, Ham, and Almonds, José Andrés Spanish Tortilla, Mussels and Chorizo Stew, and a light and elegant dessert—Crema Catalana.

Visit our Meat department and you'll find many Niman Ranch products. We've all heard it before: you should get to know the farmers who grow and produce your food. This class is your chance to get to know our good friends at Niman Ranch. We love their philosophy of sustainable meat practices, and that they're proud supporters of a large network of U.S. family farmers and ranchers. Many are second, or even third-generation farmers who inherited the land from their parents and grandparents. These family farmers' passion for the land and raising livestock provides the foundation for Niman Ranch's finest tasting meat. This class will transport you to the supple grasslands of Niman ranches as you learn about the ranching lifestyle, and you'll enjoy a comforting meal made by Chef Carrie. This menu will be paired with wine.

The always-entertaining Susie and Iván Núñez are cooking up another fun evening of great food and drink. Tonight's class will be a celebration of vibrant Cuban cuisine. We'll start with a popular sandwich named for Cuban socialite Elena Ruz Valdés-Fauli that's loved for its gratifying savory-sweet flavor combination, and serve it with a tasty Black Bean Salad. Ropa Vieja, a popular Cuban dish with stewed tender skirt steak cooked in tomatoes, onions, peppers, garlic, and wine, wouldn’t be complete without Cuban-style Rice and Fried Ripe Plantains. Dessert is Guava and Cream Pastries. This menu will be paired with wine and beer. 

Couples' Class

This menu from Mary Cooney makes the transition to cooler weather most welcome. This tender, succulent Pork Roast creates inviting aromas as it bathes itself in a juicy seasoned pork belly coat to keep it moist and full of flavor. With prep done a day ahead, you can put the roast in the oven the day of your dinner party and complete the meal with a fabulous starter of Cauliflower Toasts With Mascarpone, Gruyère, and Prosciutto. Sugar Snap Peas With Bacon and Shallot along with Roasted Yukon Gold and Sweet Potatoes complete the plate. Dessert is a bright, citrusy Limoncello Cake With Mascarpone Frosting. This menu will be paired with wine.

Petite Chefs' Hands-On Class (grades 1-3)

Join DLM Culinary Center instructor Zebbie Borland for this class and conjure up a spell for fantastically frightening party food sure to serve up some fun in the kitchen. You'll create edible Abracadabra Hats (mini pizzas). Hungry goblins will gobble up this Sloppy Goblin Sandwich (sloppy Joes decorated with condiments to look like a goblin). You'll make, bake, and decorate the perfect Halloween dessert—a Bride of Frankenstein Cake!

Junior Chefs' Hands-On Class (grades 4-6)

These frightfully tasty recipes are just what you need to make your Halloween party a monster hit! It's one of our favorite times of the season for exploring creative ideas for costumes, decorations, and most importantly—party food! Join Zebbie Borland for these creatively creepy recipes you'll love to share with friends. Monster Pizzas, Vile Vegetables With Gory Green Slime Dip, Witch's Magic Potion With Lovely Glowing Worms and Icy Hands, and Ghosts in the Graveyard "Dead-Zert" (Dirt Pudding Cups decorated as a graveyard).

Family Night Hands-On Class

Join Mary Cooney for a delicious menu you'll pull out often with the cooler season upon us. We'll make a big pot of hearty Beef and Barley Soup guaranteed to stick to your ribs and keep out the cold. We'll pair it with warm Homemade Potato Rolls with soft salted butter and a Crisp Romaine Salad With Homemade Ranch Dressing. And for a crowd-sized dessert you’ll want to make throughout the autumn season, Pumpkin Sheet Cake With Cream Cheese Icing. Registration is for two people.

Hands-on Class

Fresh homemade pasta is elevated with incredible fillings and sauces. Join Mary Cooney and learn the technique for turning fresh pasta sheets into delicious pockets of flavor. The filling for Ravioli is a succulent Braised Short Rib Ragu for the most incredible richness. We'll cook it al dente then toss it around in Brown Butter Sage Sauce, and finish with a sprinkle of toasted Pine Nuts. Stuffed Three-Cheese Manicotti will be covered in Mary’s homemade Tomato Sauce. We’ll enjoy these dishes with an Italian Salad and Gelato for dessert. This menu will be paired with wine.