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.

 

 

  • September 10, 2015: 6:00 PM - 8:30 PM Fall Farmers Market

    Did you know that September is Minnesota’s most bountiful month? As summer’s harvest winds down and fall vegetables become available, we can enjoy up to thirty different local crops as our days get longer and nights get cooler. With Chef Edith as our guide, you’ll create a fabulous fall meal using the gorgeous produce flooding the last of our farmer’s markets.

    Please note, this class is vegetarian and can be gluten-free. It is not ideal for individuals avoiding dairy. The menu is subject to change depending on what is available at the farmer’s market that week.

    On the menu: Heirloom Tomato, Melon, and Mint Caprese Salad; Curried Root Vegetable Latkes with Garlicky Yogurt; Ginger-Lemon Butternut Squash Bisque with Slow-cooked Apple Compote Crostinis.


  • September 13, 2015: 1:00 PM - 3:30 PM The Savory Side of Fruit

    Our fruit season in the upper Midwest is slim but sweet. In order to make the most of it without overdosing on apple pies and berry crumbles, join Chef Edith to explore ways to incorporate fruit into delicious savory dishes.

    This class is dairy-free and has gluten-free options.

    On the menu: Crostini with Serrano-Cilantro-Mint Grape Salsa; Weeknight Chicken-Apple Curry with Date-studded Sweet and Sour Coconut Rice; Massaged Kale Salad with Lemon-Mango Vinaigrette.


  • September 24, 2015: 6:00 PM - 8:30 PM Quick Weeknight Meals

    Join chef Edith to learn how to make three meals you can make in thirty minutes or less! This class is suitable for vegetarians.

    On the menu: Garlicky Noodle Bowl, Eggs in Purgatory, Best-Ever Sweet Potato Quesadillas.


  • September 29, 2015: 6:00 PM - 8:30 PM One Pot Wonders

    This newer version of chef Edith’s Quick Weeknight Meals class saves you time after eating as well as before. In this class, you’ll be preparing three recipes which are all tasty, economical, and quick. But this time, you’ll have only one pot to wash.

    In this class, two of three dishes are vegetarian and two of three dishes are gluten-free.

    On the menu: One-Pan Pasta; Arroz Con Pollo (skillet chicken and rice); and Spiced Red Lentil Stew with Sweet Potatoes and Soft Greens.


  • October 06, 2015: 6:00 PM - 8:30 PM Fall Farmers Market

    Did you know that September is Minnesota’s most bountiful month? As summer’s harvest winds down and fall vegetables become available, we can enjoy up to thirty different local crops as our days get longer and nights get cooler. With Chef Edith as our guide, you’ll create a fabulous fall meal using the gorgeous produce flooding the last of our farmer’s markets.

    Please note, this class is vegetarian and can be gluten-free. It is not ideal for individuals avoiding dairy. The menu is subject to change depending on what is available at the farmer’s market that week.

    On the menu: Heirloom Tomato, Melon, and Mint Caprese Salad; Curried Root Vegetable Latkes with Garlicky Yogurt; Ginger-Lemon Butternut Squash Bisque with Slow-cooked Apple Compote Crostinis.


  • October 22, 2015: 6:00 PM - 8:30 PM Quick Weeknight Meals

    Join chef Edith to learn how to make three meals you can make in thirty minutes or less! This class is suitable for vegetarians.

    On the menu: Garlicky Noodle Bowl, Eggs in Purgatory, Best-Ever Sweet Potato Quesadillas.


  • October 25, 2015: 1:00 PM - 3:30 PM Mambo Italiano

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

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


  • October 29, 2015: 6:00 PM - 8:30 PM Asian Small Plates

    In this class, chef Edith merges local ingredients with international inspiration. Together, you’ll make three shareable Asian small plates and three flavor-packed Asian condiments from scratch.

    On the menu: Veggie-Noodle Bowl with Garlicky Thai Peanut Sauce, Sweet Potato-Green Onion Pancakes with Homemade Teriyaki Dipping Sauce; Herbed Chicken Spring Rolls with Ginger-Sesame-Soy Sauce.


  • November 03, 2015: 6:00 PM - 8:30 PM Seasonal Soups

    In this class, you’ll go over the basics of how to craft a soup from scratch, maximizing flavor at every step. Along with chef Edith, you’ll experiment with finding “balance” when many flavors are combined. You’ll get your hands dirty as you chop vegetables and juice limes, but you’ll also let time do some of the work for you, and you’ll leave with full, warm bellies.

    This class is vegetarian and dairy-free and can be made vegan and/or gluten-free 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.


  • November 05, 2015: 6:00 PM - 8:30 PM Seasonal Soups

    In this class, you’ll go over the basics of how to craft a soup from scratch, maximizing flavor at every step. Along with chef Edith, you’ll experiment with finding “balance” when many flavors are combined. You’ll get your hands dirty as you chop vegetables and juice limes, but you’ll also let time do some of the work for you, and you’ll leave with full, warm bellies.

    This class is vegetarian and dairy-free and can be made vegan and/or gluten-free 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.


  • November 15, 2015: 1:00 PM - 3:30 PM Holiday Sides

    In this class, chef Edith will share tips, techniques, and inspiration to revamp your holiday menu with some fresh approaches to old favorites. You’ll substitute homemade sauces and vinaigrettes for condensed cream of mushroom soup and use artisan bread and Midwestern Italian sausage to step up our stuffing a notch or two.

    On the menu: Blanched Green Beans with Fresh Herb and Mustard Vinaigrette, Carrot-Sunflower Seed Salad with Honey-Lemon Dressing, Sweet Potato and Wild Rice Pilaf with Roasted Sweet Potatoes and Maple-Mustard Vinaigrette, and Sausage and Kale Stuffing.


  • November 17, 2015: 6:00 PM - 8:30 PM Holiday Sides

    In this class, chef Edith will share tips, techniques, and inspiration to revamp your holiday menu with some fresh approaches to old favorites. You’ll substitute homemade sauces and vinaigrettes for condensed cream of mushroom soup and use artisan bread and Midwestern Italian sausage to step up our stuffing a notch or two.

    On the menu: Blanched Green Beans with Fresh Herb and Mustard Vinaigrette, Carrot-Sunflower Seed Salad with Honey-Lemon Dressing, Sweet Potato and Wild Rice Pilaf with Roasted Sweet Potatoes and Maple-Mustard Vinaigrette, and Sausage and Kale Stuffing.


  • November 19, 2015: 6:00 PM - 8:30 PM Holiday Sides

    In this class, chef Edith will share tips, techniques, and inspiration to revamp your holiday menu with some fresh approaches to old favorites. You’ll substitute homemade sauces and vinaigrettes for condensed cream of mushroom soup and use artisan bread and Midwestern Italian sausage to step up our stuffing a notch or two.

    On the menu: Blanched Green Beans with Fresh Herb and Mustard Vinaigrette, Carrot-Sunflower Seed Salad with Honey-Lemon Dressing, Sweet Potato and Wild Rice Pilaf with Roasted Sweet Potatoes and Maple-Mustard Vinaigrette, and Sausage and Kale Stuffing.


  • December 03, 2015: 6:00 PM - 8:30 PM Mexican Basics at Home

    Mexican food! Made easy. In this class, you’ll start with chef Edith’s basic all-purpose Mexican seasoning blend and use it to make a bunch of your favorite Mexican comfort foods. At the end of class, you’ll enjoy your 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.


  • December 10, 2015: 6:00 PM - 8:30 PM Holiday Sides

    In this class, chef Edith will share tips, techniques, and inspiration to revamp your holiday menu with some fresh approaches to old favorites. You’ll substitute homemade sauces and vinaigrettes for condensed cream of mushroom soup and use artisan bread and Midwestern Italian sausage to step up our stuffing a notch or two.

    On the menu: Blanched Green Beans with Fresh Herb and Mustard Vinaigrette, Carrot-Sunflower Seed Salad with Honey-Lemon Dressing, Sweet Potato and Wild Rice Pilaf with Roasted Sweet Potatoes and Maple-Mustard Vinaigrette, and Sausage and Kale Stuffing.


  • December 15, 2015: 6:00 PM - 8:30 PM Locavore Mocktail Party: Drinks and Hors D'Oeuvres with a Local Twist!

    Where comfort food meets finger food! Chef Edith’s three party recipes will feature some of the best local, artisan food products that Minnesota has to offer, and you’ll play around with some syrups, shrubs and other craft cocktail ingredients as well.

    You’ll talk about balance as we make hummus from scratch and get overly excited about how cheese makes everything tastier. You’ll leave with full bellies and a game plan for your next party.

    This class is vegetarian. This class is not suitable for individuals avoiding dairy or gluten.

    On the menu: Roasted Butternut Squash Bruschetta; Curried Root Vegetable Fritters with Garlicky Kalona Yogurt; Sweet Potato Empanadas with Spicy Cilantro-Lime Sauce.


  • December 17, 2015: 6:00 PM - 8:30 PM Locavore Mocktail Party: Drinks and Hors D'Oeuvres with a Local Twist!

    Where comfort food meets finger food! Chef Edith’s three party recipes will feature some of the best local, artisan food products that Minnesota has to offer, and you’ll play around with some syrups, shrubs and other craft cocktail ingredients as well.

    You’ll talk about balance as we make hummus from scratch and get overly excited about how cheese makes everything tastier. You’ll leave with full bellies and a game plan for your next party.

    This class is vegetarian. This class is not suitable for individuals avoiding dairy or gluten.

    On the menu: Roasted Butternut Squash Bruschetta; Curried Root Vegetable Fritters with Garlicky Kalona Yogurt; Sweet Potato Empanadas with Spicy Cilantro-Lime Sauce.