DLM Culinary Center

DLM Mason

Join us for a festive, hands-on wreath-making class led by Jamey Clemens of The Blooming House, a Bellbrook-based flower company known for its everlasting arrangements made from farm-grown and Australian-sourced botanicals. Prior to the class, participants will choose between two stunning designs, Traditional Christmas or Winter Neutral, and receive all the supplies you need to craft your own holiday masterpiece. You'll leave with a beautiful wreath to enjoy for seasons to come.

Pastries, orange juice, and coffee will be served to keep the creative vibes flowing.

DLM Mason

Decorating a Gingerbread House during the holiday season is a beloved, traditional family pastime. What child, or child at heart, hasn't dreamed of decorating a gingerbread house this festive time of year? You'll be welcomed with the smell of gingerbread, the Culinary Center elves, plus Stephanie Carraher and Camille Westerkamp from Love Cakes by DLM for a fun and creative morning learning the step-by-step process for decorating your very own gingerbread house. All icings and candies for decoration will be provided, but feel free to bring some of your own to personalize your house. This is a great activity for parents, grandparents and children to do together. Price includes one house

DLM Mason

Join Chef Mark Khoury on our street food tour of Italy beginning in Tuscany for a refreshing Panzanella, a rustic bread salad tossed with ripe tomatoes, basil, and parmesan. Next we go to Lazio with Supplì, crispy fried risotto balls stuffed with gooey cheese. We’ll explore the iconic Trapizzino, a handheld bread pocket filled with savory meats or vegetables that's perfect for eating on the go. From Abruzzo, we’ll grill Arrosticini, tender lamb skewers marinated to perfection and served over peppery arugula. We'll end on a sweet note with Sicily's most famous dessert: the Cannoli, a crisp pastry shell filled with sweet ricotta cream.

DLM Mason

Raise a glass to the season with an indulgent evening celebrating Champagne and food pairings. Chef Carrie Walters presents a luxurious menu featuring a Caviar Trio served three ways, crisp and decadent Truffle French Fries with Beef Tallow and Parmigiano Reggiano, and a bold Spicy Lobster Diavolo Pasta. The night concludes with Browned Butter Raspberry Tarts, all perfectly paired with a selection of Champagnes guided by George Punter.