Join Mary Cooney tonight and chase away winter's chill with these comforting pots of soup. Just add a slice of DLM Artisan Baguette and dinner is done! Homemade golden Chicken Stock is the base for Chicken Pastina Soup with tender Mortadella-Chicken Meatballs and delicate Parmesan Cheese Balls. Broccoli Cheddar Soup is a blend of fresh Broccoli, Sharp Cheddar, and Cream, resulting in a velvety consistency. Cannellini Bean Soup starts with a flavorful soffritto base of sautéed onions, carrots, celery, and garlic. Buttery-smooth beans are puréed to create a creamy consistency, and fresh rosemary adds a deliciously earthy flavor. This menu will be paired with wine.

Join us for a fun evening with close friends, great food, and fabulous wine pairings with Teresa Kearney and Chef Carrie Walters. We'll get the festivities started with a celebratory sparkler followed by a first course of Warm Greens adorned with crispy Pancetta and drizzled with velvety Gorgonzola Crème. Bold flavor and elegance marry in this perfectly seared Horseradish-Encrusted Beef Filet. Chef will plate it with crisp Green Beans with rich, buttery Sautéed Mushrooms and crispy Shallots. For a sweet finale, a luxurious Italian dessert—Vanilla Bean Tartufo with Dark Chocolate and Raspberry.

Transport yourself to the Mediterranean as Harriet Argue demonstrates the art of Greek Cuisine, from vibrant mezze to hearty main dishes and decadent dessert. We'll begin our culinary journey with traditional appetizers including a creamy Feta Dip and Kalamata Tapenade served with crispy Pita Chips. Dakos Salad is a refreshing combination of crisp Vegetables, Feta, and a bright Greek Olive Oil and Citrus Dressing. Moussaka is a beloved Greek comfort food featuring layers of seasoned beef, tender eggplant, potatoes, and velvety béchamel sauce. We’ll finish with Karithopita, a heavenly walnut cake drenched in honey syrup. This menu will be paired with wine.

Join us for an intimate evening of French countryside cuisine for this Wednesday Night Supper Club. You’ll enjoy a four-course dining experience that celebrates the warmth and sophistication of traditional French home cooking. Our Culinary staff will prepare and serve each course, allowing you to relax and savor every moment in the company of fellow food enthusiasts. Menu features Cheese Soufflé; Endive, Ham, and Walnut Salad; Beef Pot au Feu; and Meyer Lemon Tart. Wines will be chosen for this menu by our expert wine educators for purchase by the glass or bottle.

This menu elevates classic comfort food. Join Chef Carrie and Peggy for our first lunch of the season with menu classics and recipes you’ll love having. We’ll start with feel-good Broccoli Cheddar Soup, with sharp Cheddar for a distinctive sharp and creamy taste. Salisbury Steak is one of our favorite throwback dishes with tender juicy patties smothered in rich mushroom gravy. Browned Butter Peas and Carrots is the perfect accompaniment for this retro dish. For dessert you’ll discover how tahini transforms classic brownies into sophisticated cookies with a nutty depth in Brownie Tahini Cookies. Wine will be available for purchase by the glass or bottle.

Couples' Class

Enjoy this afternoon with an Italian-inspired menu perfect for sharing with that special someone. An elegant appetizer of delicate Puff Pastry Tartlets topped with sautéed Cremini Mushrooms and Mascarpone Cheese is a decadent starter. A stunning winter salad combines marinated sweet Roasted Beets, bright Oranges, tangy Feta, crisp Red Onion, and toasted Walnuts atop delicate Mixed Greens. Stuffed Pork Tenderloin with a rich Marsala Wine Sauce will be plated with Browned Butter Roasted Cauliflower. We’ll finish with the amazing combination of Chocolate and Almond in an Upside-Down Cake. This menu will be paired with wine.

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

It may be cold outside, but our Culinary Center kitchen is warm and cozy. Come in and shake off the chill with Zebbie Borland as you join her to make a hearty Loaded Baked Potato Soup with all the flavors we love. You’ll also enjoy creating a darling Teddy Bear-shaped Homemade Yeast Bread, adorable to look at and scrumptious to eat slathered with Honey Butter. 

Join Tom Perry for a vibrant evening exploring the distinctive flavors of Mexico's Sonoran Desert. We'll get started with tasty Jalapeño Poppers before diving into marinated and grilled Chicken and Steak Quesadillas with Refritos and melted Chihuahua Cheese folded into both Flour and Corn Tortillas, and garnished with fresh Chipotle Salsa, Guacamole, Sour Cream, and bright Lime Juice. Alongside will be a thick and creamy Roasted Poblano Pepper Potato Soup. A Winter Salad of Grapefruit, Avocado, and crisp Romaine dressed in Green Goddess Dressing will be refreshing dish. And for dessert, a layered Brownie with Raspberries, Whipped Cream, and a drizzle of Raspberry Coulis. This menu will be paired with your choice of wine or beer. 

Embrace the season with Chef Carrie Walters and George Punter as they present a food and wine menu designed to chase away winter’s chill. There’s nothing better than sharing a comforting meal perfectly paired with robust reds. We’ll begin the warm-up with a silky Leek and Potato Soup (for the soul). Next, you’ll savor a rustic dish of savory Sausage and Lentils with a luxurious touch of tangy Mustard Crème Fraiche. Fork-tender Onion and Carrot Glazed Brisket will be nestled with creamy Boursin Mashed Potatoes. And for a decadent finishing touch, velvety Salted Chocolate Pudding.

Join Susie and Iván Núñez as they showcase the vibrant cuisine of Puerto Rico. You’ll whet your appetite with refreshing Avocado Soup garnished with Succulent Shrimp, followed by a fresh Spinach and Tomato Salad that provides the perfect precursor for moist, tender Roasted Pork Loin infused with traditional Puerto Rican seasonings for layers of flavor. Learn the technique for making perfectly crispy Tostones—twice-fried green plantains that are a beloved staple of Puerto Rican cuisine. Complete your Caribbean journey with light and tropical Coconut-Pineapple Mousse that captures the island's sweet essence. This menu will be paired with wine.