DLM Culinary Center experience is a gift they won’t see coming


DAYTON EATS

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DOROTHY LANE CULINARY CENTER CLASS TYPES

Peggy Neary, Culinary Center Manager, offers a breakdown of the various class types offered at the DLM Culinary Center:

Demonstration Classes: Students learn by listening and observing. The classroom is designed for up to 64 students. Our classroom tables are easily arranged to accommodate the number of students attending. Students are provided all recipes and encouraged to ask questions and take notes as the instructor demonstrates the preparation of each of the recipes. Skills and techniques, as well as tips and creative ideas, are always part of an instructor's objective. The classroom is equipped with two large mirrors positioned above the kitchen island making it easy for students to watch the instructor prepare the recipes. There is also a large television screen on which the cooktop is displayed. All of our classes offer students a generous sampling of each recipe.

Hands-On Classes: Students are participants in the preparation and completion of the recipes. A hands-on class is usually limited to twenty-four students. Students may work in groups creating an entire menu, or work individually doing things such as rolling sushi or making pasta. Basic skills classes such as Chicken 101 and 10 Fundamental Cooking Skills are in this category.

Family Classes are Hands-on classes designed for parents and children. This concept is designed specifically for busy families who wish to learn how to create a homemade, wholesome meal that can be prepared easily and quickly.

Petite Chef Classes: Students are ages first through third grades; and Junior Chef Classes, fourth through sixth grade. These are hands-on classes teaching basic skills and techniques appropriate to their developing skill levels. Teen Classes: Designed for students who are interested in becoming more proficient and self-assured cooks. Summer Workshop Camps: Week-long Kids' and Teen Camps every summer.

Wine Tasting/Pairing Classes: These can be either formal or informal. The instructor works alongside one of DLM's expert wine educators. In these classes, students may learn to create a gourmet meal or small plates, and learn how to pair these dishes with the perfect wine. Wine Education Classes are taught by our knowledgeable wine staff as well as local instructors and hosts from international vineyards.

Social Table Classes: The DLM Culinary Staff prepares a meal based on seasonal and local foods. Students and staff sit around the dinner table, complete with background music and wine, and discuss all things epicurean, from fond childhood food memories to current food trends.

Lunch & Learn Classes are held at lunchtime on Fridays. They are one-hour long. Students will sit around the island while the instructor prepares lunch for them, complete with recipes. These menus are creative, easily prepared, and very satisfying.

Private Events are designed to specifically meet the needs of the host. These events are well received by companies interested in corporate team-building, catered office parties, family anniversary dinner parties, etc. The DLM staff will provide everything needed to create a memorable experience.

Want to go?

What: Dorothy Lane Market Culinary Center.

Where: 6161 Far Hills Ave., Centerville.

Hours: Vary — see website for details.

Cost: Classes start at $45 a person.

More info: www.dorothylane.com/CulinaryCenter

According to the National Retail Federation, 90 percent of shoppers still have holiday gifts left to buy.

In fact, the organization estimates that the average shopper has only completed a little over 53 percent of his or her total holiday shopping so far.

New this year to the consumer holiday spending survey, NRF polled holiday shoppers about their intentions to buy and preference to receive a gift of experience such as tickets to a sporting event, food of the month club or an adventure outing. The survey found that 22.2 percent are planning to give an experience-type gift and 36.5 percent would like to receive one. The numbers significantly increased for for millennials, with more than one-third of both 18-24 (36.1 percent) and 25-34 year olds (35.4 percent) planning to give a gift of experience, and half reporting they’d like to receive one (55 percent of 18-24, 49.6 percent of 25-34 year olds.) Two in five (43.4 percent) 35-44 year olds would like to receive an experience gift.

“Giving the gift of experience is something anyone can enjoy — and this holiday season, consumers don’t have to go far to find something perfect for the foodie, fashionista, thrill-seeker or sports enthusiast in their lives,” said Prosper’s Principal Analyst Pam Goodfellow.

With this in mind, I have a last-minute experience suggestion for the foodie in your life that is sure to be a hit — a Dorothy Lane Market experience at the Culinary Center at their Washington Square location.

Here’s what you’ll get

The state-of-the art kitchen, classroom and training are unlike anything else I’ve done. It feels as though you are on the set of a high-end Food Network show, and the quality of the food being made and served, the knowledge and skills of the instructors, and variety of classes are truly impressive.

Led by Culinary Center manager Peggy Neary, the classes are a perfect gift for a group of friends, a date night with someone special or a holiday gift for the person who has everything. There is a wide range of classes that will appeal to everyone from an experienced cook to someone who is just beginning to learn techniques and skills.

Classes start at $45 a person and with approximately 150 classes put on each year, there are plenty of options to choose from.

“Chef Carrie Walters and I write three class schedules a year. Our fall term runs late September through December; Winter Spring, January through May, and our summer term begins in June and runs through August,” Neary said. “I believe a number of things contribute to the interest in our classes. It’s the combination of wonderful food, entertainment, learning skills and techniques that enable students to have confidence in their home kitchens. The social aspect of our classes is an attraction. We have several students who have become great friends while taking classes. It’s a change of pace, a great evening out — something different and fresh.”

Neary says the average demonstration class will have from 15-36 with a handful of classes that are at full capacity at 64, such as the Lobster 101 class held each year in May. The Girls’ Night Out and Wine Pairing classes are also popular.

“I’ve been part of the DLM Culinary Center for 15 years. I began primarily doing office work and shopping for the classes, and now I also frequently test recipes and assist in the presentation of the classes,” said Neay. “The organization of a class begins with discussing the class concept and menu with the instructor and making decisions regarding meal planning.”

In addition to her work in the Culinary Center, Neary also organizes private events consisting of team-building events, office parties and anniversary parties.

She says one of the craziest experiences was when The Culinary Center was hosting lobster purveyors John and Brendan Ready who flew in from Maine to teach two full Lobster 101 classes. “They had to cancel one of the days. A co-worker and I called 45 people and offered them a seat in the class that was already at max. I believe we had over 100 students in the Culinary Center that evening. In spite of the crowded room, everyone was thrilled to be there! It was a great success,” Near y said.

This year Neary and Walters chose to wind down the fall season with the following classes:

— Boozy Brunch with the Meadowlark

— Handmade Candy; Perfect Pairings with Port

— Holiday Party with the Food Adventures Crew

— Great Beginnings – Holiday Hors D’Oeuvres

— Gingerbread Decorating

— Holiday Girls’ Night Out

— 10th Anniversary Party!

— Center of the Plate: Holiday Roasting

— La Mia Famiglia — an incredible class led by Chef Liz Valenti from Meadowlark who took the audience of about 40 through her favorite family recipes she learned from growing up in a large Italian family in Chicago.

Looking ahead to the new year

The winter/spring term at the Culinary Center promises many interesting classes led by area chefs from local restaurants, such as The Meadowlark, Wheat Penny, Zetland Street and Nibbles, as well as catering companies, cookbook authors and The Culinary Center’s talented staff.

There aren’t many grocery stores across the country that offer a Culinary Center experience like the one I had earlier this month. Under the direction of Chef Carrie Walters, the Culinary Center is just one part of what sets DLM apart from the competition. It also elevates them to new heights for holiday gift giving. If I found a gift certificate for something like this in my stocking from Santa, I would be one very happy girl.

How to sign up

Registration begins on Wednesday, Jan. 6, at 10 a.m. For those looking to make this a holiday gift, Neary recommends purchasing a DLM Gift Card for the price of a class — which is typically $75 — and include a printed schedule along with the gift card so that the recipient can register for the class of their choice.

Dayton Eats looks at the regional food stories and restaurant news that make mouths water. Share your menu updates, special dinners and events, new chefs, interesting new dishes and culinary adventures. Do you know of new exciting format changes, specials, happy hours, restaurant updates or any other tasty news you think is worth a closer look at? E-mail Alexis Larsen at alexis.e.larsen@hotmail.com with the information and we will work to include it in future coverage.

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