Join Chef Carrie and Peggy for this lunch menu filled with inspiration as we jump back into the groove of fall routines and cooler days. Roasted tomatoes and crispy, cheesy croutons take this Roasted Tomato Soup with Grilled Cheese Croutons over the top. Chicken with Buttermilk-Chive Dumplings is a family-friendly recipe keeper. Dessert is all about that salty-sweet combo we crave with a Chocolate Peanut Butter Pie with Ritz Cracker Crust. We’ll have perfectly paired wines available for purchase by the glass or bottle.

Warm weather is still upon us and Harriet Argue’s menu is a fresh and delicious way to hold on to the what’s left of these balmy days. Plump, juicy tomatoes, sweet peppers, onions, and rich olive oil blend to create refreshing chilled Gazpacho topped with Shrimp. A second course of Artisan Bread Panzanella Salad with Feta Cheese is zesty and texturally satisfying. The entrée dish will feature perfectly balanced flavors of Cedar Plank Salmon with sweet Mango Chutney, and plated with Rice Pilaf with a garnish of Macadamia Nuts and Pineapple. Harriet’s best Greek Chocolate Yogurt Cake with Chocolate Glaze will finish the meal. This menu will be paired with wine.

Tuscany is truly a wine and food lover’s destination. Join George Punter and Chef Carrie as they delve into one of the most famous and thriving wine regions in all of Europe. We’ll start Crostini Toscani—toasted slices of Italian baguette topped with creamy, umami-rich pâté. Best quality extra-virgin olive oil elevates rustic Pappa al Pomodoro. Bistecca alla Fiorentina boasts beef perfection with juicy porterhouse steak bathed in butter and fresh herbs. Creamy Cannellini Beans with Sage and Olive Oil will finish the plate. For a superb ending—George will pair a Tuscan sweetie with chef’s Biscotti. 

One of the best ways to bring a ton of flavor to just about any dish is by adding some type of pickled vegetable. From pickled red onions on tacos, pickled chiles on pizza, jazzing up a charcuterie board, or just eating from the jar, the acidic sweet-sourness is addictive. Rob Leonard has been using the water bath method to make dill pickles for over 20 years. In this introductory course, students will learn the basics of pickling. Participants will prepare, pack, and pickle Kirby Cucumbers (Dill Pickles) and Old-Fashioned Dilly Beans (Green Beans). You will take home your own pint of each. Pickled vegetables, charcuterie, and wine will be served in this class!

Join us for this demonstration class with DLM Bakehouse manager Greg Tyzzer. Greg will take us on an in-depth journey to explore the culinary staple that is sourdough bread. We'll explore a brief history, some of the health benefits, and many applications of a sourdough starter. Learn to grow and maintain your own sourdough culture at home, the different types of starters, and the many ways this starter can be applied to some of your favorite foods including breads, cookies, and pancakes. You'll enjoy a gourmet Grilled Cheese Sandwich made with our delicious sourdough, along with a cup of Winter Minestrone Soup, and a Fall Salad with Serrano & Apples. Sourdough Pumpkin Bread Pudding with Caramel Sauce and Pecans will give us another great idea for this bread! This menu will be paired with wine.

Come and share a wonderful culinary experience with Chef Gabi Odebode as she prepares a Caribbean menu with its melting pot of flavors. The cuisine is bright with a colorful mix of spicy, full-flavored foods boasting aromatic spices, marinades, fruit-based sauces and chiles. Chef Gabi will demonstrate making Sautéed Jamaican Spinach Callaloo, and Curry and Potatoes Chicken and Rice with Sweet Plantains. And for dessert, Coconut Cupcakes. This menu will be paired with wine and beer. 

Join George Punter, CSW,  for this class where you’ll learn fundamental basics of wine education. The wide world of wine can be overwhelming and George is your guy to help narrow things down a bit. You’ll learn how to begin your tasting journey, and have and questions answered along the way. At this basic 101 level, we will discuss the smell, taste, and style of wines. George will touch on how wine is made and how viticulture, vinification, and regions all work together. The class will end with an evaluation of six different wines. Light charcuterie will be served.

Family Night Hands-On Class

Cook along with Mary Cooney and learn a delicious Manicotti recipe using homemade crepes for a scrumptious twist on pasta shells. A creamy, cheesy stuffing is wrapped up in the crepe, placed in a casserole dish, topped with a simple Tomato Sauce, and baked to cheesy goodness. You’ll want to replace your bottled ranch dressing with this creamy, homemade Basil Green Goddess. And for dessert, we’ll make a moist Caramel Apple Upside Down Cake with Vanilla Ice Cream. Family Night classes are designed for two people for one price. An additional date has been added for this class (10/27).

Join us for an exciting evening of delightful California wine and food with Vail Miller, formerly of Heidelberg Distributing and now owns Dr. Crane Vineyard in St. Helena, Napa Valley. We'll taste though Vail's current inventory of wine, and sample wines from his neighbor. We'll fully complement these wines with a spectacular menu, and George Punter will accompany Vail to make this an outstanding event. 

It's the time of year when we start thinking of hearty, comforting foods, and what better way to enjoy this celebratory feast of the best German foods and liabations than with Susie and Iván Núñez! We guarantee this duo will bring the best of Oktoberfest to the Culinary Center tonight! Menu includes: German Leek and Potato Soup with Pretzels; Crispy Roasted Chicken with Spaetzle Dumplings; Potatoes with Bacon, and a traditional German cake—Apfelkuchen. This menu will be paired with beer and wine.