D’Lish Demos and Classes


produce spring 2015
Prepare for a different class experience! At Local D’Lish we believe in keeping things as simple and D’Lish as possible. Our classes are a casual experience that combine instructor demonstrations with class participation. Our chef instructors will share their ideas, artistry, techniques and talents. Everyone will walk out the door with new recipes and great tips and techniques to use at home. You’ll learn how to use local, seasonal produce and the delicious creations of local food artisans in new, interesting, and healthy ways. Our classes are unique, fun, affordable and designed to offer something for everyone.

We are more than happy to answer any questions you may have. Are you looking for a specific menu, have dietary restrictions, or curious as to which instructor is the best fit for you? Just call us at (612) 886-3047 or email us at class.localdlish@gmail.com. We are here to help make your Local D’Lish experience a great one!

Please see below for a list of our classes and their descriptions.

 

 

  • February 11, 2016: 6:00 PM - 8:00 PM Winter Salads

    WINTER SALADS (with vegan and gluten-free options): Swap in grains for greens and citrus for strawberries as you explore winter salad options in this class. In addition to leaving with Chef Edith’s Top Five Tips for Making An Amazing Salad, you’ll learn how to make dressings and croutons from scratch and maximize the flavor of cellared vegetables.

    On the menu: Mandarin-Quinoa Salad with Sesame Lime Dressing; Salade de Carottes Râpée; Wild Rice Salad with Roasted Vegetables and Maple-Mustard Vinaigrette.


  • February 16, 2016: 6:00 PM - 8:00 PM Mexican Basics at Home

    MEXICAN BASICS AT HOME: Mexican food! Made easy. In this class, we’ll start with a basic all-purpose Mexican seasoning blend and use it to make a bunch of our favorite Mexican comfort foods. At the end of class, we’ll enjoy our very own taco bar. (This class offers options for gluten-free, dairy-free, and/or vegetarian guests.)

    On the menu: Edith’s All-Purpose Mexican Seasoning Blend; Restaurant-Style Salsa; Basic Guacamole; Mexican-Spiced Ground Beef Tacos; Red Rice; Black Bean Salad with Magic Green Sauce.


  • February 18, 2016: 6:00 PM - 8:00 PM Mexican Basics at Home

    MEXICAN BASICS AT HOME: Mexican food! Made easy. In this class, we’ll start with a basic all-purpose Mexican seasoning blend and use it to make a bunch of our favorite Mexican comfort foods. At the end of class, we’ll enjoy our very own taco bar. (This class offers options for gluten-free, dairy-free, and/or vegetarian guests.)

    On the menu: Edith’s All-Purpose Mexican Seasoning Blend; Restaurant-Style Salsa; Basic Guacamole; Mexican-Spiced Ground Beef Tacos; Red Rice; Black Bean Salad with Magic Green Sauce.


  • February 23, 2016: 6:00 PM - 8:00 PM Soups for a Cold Night

    SOUPS FOR A COLD NIGHT: In this class, you’ll go over the basics of how to craft a soup from scratch, maximizing flavor at every step. We’ll experiment with finding “balance” when many flavors are combined, we’ll get our hands dirty as we chop vegetables and juice limes, we’ll let time do some of the work for us, and we’ll leave with full, warm bellies. This class is vegetarian and dairy free; it can be made vegan with notice and I can accommodate gluten-free diets with notice.

    On the menu: Simple Carrot Soup with Lemon and Ginger; Herbed Tomato Soup with Red Wine and Butternut Squash Ravioli; and Coconut-Lime Corn Chowder.


  • February 25, 2016: 6:00 PM - 8:00 PM Soups for a Cold Night

    SOUPS FOR A COLD NIGHT: In this class, you’ll go over the basics of how to craft a soup from scratch, maximizing flavor at every step. We’ll experiment with finding “balance” when many flavors are combined, we’ll get our hands dirty as we chop vegetables and juice limes, we’ll let time do some of the work for us, and we’ll leave with full, warm bellies. This class is vegetarian and dairy free; it can be made vegan with notice and I can accommodate gluten-free diets with notice.

    On the menu: Simple Carrot Soup with Lemon and Ginger; Herbed Tomato Soup with Red Wine and Butternut Squash Ravioli; and Coconut-Lime Corn Chowder.


  • March 01, 2016: 6:00 PM - 8:00 PM Winter Salads

    WINTER SALADS (with vegan and gluten-free options): Swap in grains for greens and citrus for strawberries as you explore winter salad options in this class. In addition to leaving with Chef Edith’s Top Five Tips for Making An Amazing Salad, you’ll learn how to make dressings and croutons from scratch and maximize the flavor of cellared vegetables.

    On the menu: Mandarin-Quinoa Salad with Sesame Lime Dressing; Salade de Carottes Râpée; Wild Rice Salad with Roasted Vegetables and Maple-Mustard Vinaigrette.


  • March 06, 2016: 1:00 PM - 3:00 PM Brunch For A Crowd

    BRUNCH FOR A CROWD:  Expect to leave with recipes and a game plan so that next time you host brunch you can sleep in and still wow your friends.

    On the menu: No-Rise Cinnamon Rolls, What’s-in-Season Quiche, Citrus-Mint Salad, and Homemade Spiced Chai.


  • March 10, 2016: 6:00 PM - 8:00 PM Brunch For A Crowd

    BRUNCH FOR A CROWD:  Expect to leave with recipes and a game plan so that next time you host brunch you can sleep in and still wow your friends.

    On the menu: No-Rise Cinnamon Rolls, What’s-in-Season Quiche, Citrus-Mint Salad, and Homemade Spiced Chai.


  • March 17, 2016: 6:00 PM - 8:00 PM Quick Weeknight Meals

    QUICK WEEKNIGHT MEALS: Three meals you can make in thirty minutes or less. (This class is suitable for vegetarians.)

    On the menu: Garlicky Quinoa Bowl with Roasted Veggies and Spicy Peanut Sauce; Skillet Lasagna with From-Scratch Marinara; Best-Ever Sweet Potato Quesadillas.


  • March 20, 2016: 1:00 PM - 3:00 PM Quick Weeknight Meals

    QUICK WEEKNIGHT MEALS: Three meals you can make in thirty minutes or less. (This class is suitable for vegetarians.)

    On the menu: Garlicky Quinoa Bowl with Roasted Veggies and Spicy Peanut Sauce; Skillet Lasagna with From-Scratch Marinara; Best-Ever Sweet Potato Quesadillas.


  • March 22, 2016: 6:00 PM - 8:00 PM Brunch For A Crowd

    BRUNCH FOR A CROWD:  Expect to leave with recipes and a game plan so that next time you host brunch you can sleep in and still wow your friends.

    On the menu: No-Rise Cinnamon Rolls, What’s-in-Season Quiche, Citrus-Mint Salad, and Homemade Spiced Chai.


  • April 05, 2016: 6:00 PM - 8:00 PM Mambo Italiano

    MAMBO ITALIANO: In this class, Chef Edith will teach you how to use local ingredients to make Italian favorites.

    On the menu: Tomato Bruschetta; Massaged Kale Salad with Shortcut Caesar Dressing and Homemade Croutons; The World’s Best Lasagna (Skillet Edition!); Lemon-Ricotta Cookies.


  • April 07, 2016: 6:00 PM - 8:00 PM Mambo Italiano

    MAMBO ITALIANO: In this class, Chef Edith will teach you how to use local ingredients to make Italian favorites.

    On the menu: Tomato Bruschetta; Massaged Kale Salad with Shortcut Caesar Dressing and Homemade Croutons; The World’s Best Lasagna (Skillet Edition!); Lemon-Ricotta Cookies.


  • April 10, 2016: 1:00 PM - 3:00 PM Mambo Italiano

    MAMBO ITALIANO: In this class, Chef Edith will teach you how to use local ingredients to make Italian favorites.

    On the menu: Tomato Bruschetta; Massaged Kale Salad with Shortcut Caesar Dressing and Homemade Croutons; The World’s Best Lasagna (Skillet Edition!); Lemon-Ricotta Cookies.