Southern Soul Food (demo) $60
Monday, March 21st, 6:30pm-8:30pm

Cookbook Author Wiley Mullins, better known as the “Salad Man” appeared in the Food network and is the founder of Uncle Wiley’s, a spice company. Passionate about food and healthy eating, Wiley lives what he preaches. He lost more than 50 pounds and became healthier by making a few changes. Join him as he shares his favorite Southern healthy recipes and entertains you along the way. On his menu: Lemonade Ice Tea, Tomato and Red Pepper Soup, Edaname Salad, Chicken Creole, Cornbread, and Peach Crisp.

Eating Local, “A Tour of Connecticut Farms” (demo) $60
Monday, March 28th, 6:30pm-8:30pm

Hell’s kitchen runner up in the sixth season, celebrity chef and Executive Chef at Jordan’s Caterer Kevin Cottle and Cook Van Hurd (who also participated in the sixth season of Hell’s Kitchen) comes to Delia to showcase their talents and passion for farm fresh local foods. Come watch these talented chefs as they prepare a Connecticut Lobster Soufflé and Cato Corner Farm Blue Cheese with Star Light Gardens Spring Greens and Pomegranate Gastrique, Braised Eagle Wood Farms Beef Short Ribs with Van’s down south Creamy Polenta, Urban Oaks Roasted Spring Vegetables and a Roasted Pear Tartin with a Beltane Farm Goat Cheese Crème Anglaise. A demo not to be missed!

The Ultimate Gourmet Meal (demo) $60
Monday, April 4th, 6:30pm-8:30pm

Owner/Chef Bob Ambrose of Bella Bella Gourmet joins us to demonstrate some of his delectable products and creations. All products come from his farms in upstate New York. On the menu: Scotch Quail Eggs, Duck Prosciutto and Mango, N.Y. State Alina Duck Breast with Strawberry Balsamic Glaze, Duck Shepard’s Pie and a delectable Foie Gras Macaroon. Get ready for an amazing epicurean experience!

Spring Dinner with Carole Peck (demo) $60
Monday, April 11th, 6:30pm- 9:00pm

Carole Peck, owner of Good News Café, cookbook author, guest chef, caterer, is back by popular demand. Always lively, extremely creative Carole brings us fresh recipes for the spring. She will be using artichokes, Swiss chard, English Peas, Lamb and more. This class sells very fast don’t wait!

Natural Foods and Knife Skills (hands on) $85
Monday, April 18th, 6:30pm- 9:00pm

Chef/Owner Mark Shadle of “It’s Only Natural”, facilitates a class creating a healthy and delicious meal while teaching essential knife skills. Bring your favorite knife and come dice, chop and cook with this talented chef. Together you will create a fabulous vegetarian meal consisting of a Shitake Mushroom Consommé, a Vegetable Stir Fry, a Green Thai Curry, and a Baked Tamari Tofu.

Indian Food by Chef Prasad (demo) $60
Monday, April 28th, 6:30pm- 8:30pm

Master restaurateur, Owner/Executive chef of Thali, Prasad Chirmonula goal is to change the way America thinks about Indian food. And he is well under way with 5 restaurants. His food is delicate and perfectly seasoned. In this class he will teach how to make a perfect meal for entertaining. On his menu: Roasted Cauliflower Manchurian, Fresh Paneer, Peas and Carrots Basmati Rice, Chicken Tikka Masala, Sag Paneer Garlic Spinach and Dal Bukhara (Slow simmered black lentils with ginger and spices).

Artesian Bread Making (hands on) $85
Monday, May 4th, 6:30pm- 9:00pm

Mike Devlin, the General Manager for Wave Hill Breads in Wilton, CT, and Baking Instructor at Gateway Community College joins us for an intensive bread baking class. Mike will showcase two types of breads; Pain de Campagne and a Stone Milled Ten Grain Boule. He will illustrate the use of fresh milled grains, wild yeasts, soaker couching, the autolyse and many other techniques of artesian bread baking. Students will start their own levain and take it home feed it and eventually be able to bake their breads.
Class will conclude with a fabulous cheese tray with freshly baked breads.
Class limited to 12 pp.

French Bistro Dinner Party (hands on) $85
Monday, May 9th, 6:30pm- 9:00pm

Heide Lang, Founder and chef at the Fig School in Hamden, CT, teaches home cooks how to prepare great foods in little time. Her goal is to “find the inner gourmet in everyone”. She is teaching a classic French Bistro menu, Steak au Poivre, Potatoes au Gratin, Haricot Vert with Crispy Shallots, and Roasted Pears in a Pomegranate Glaze. Learn how to make this impressive meal for your next dinner part. Class limited to 12 pp.

Perfect Pairings (dinner) $85
Monday, May 16th, 6:30pm- 8:30pm

Chef/Owner Luis Rojas of Quattro in Guilford and Certified Wine Specialist Renee Allen joins us for a night of great food and wine education. Chef Rojas’ cuisine is Northern Italian, with French and Spanish influences. On the menu: Crabcakes with Savory Lemon Sherry Sauce, Veal Maltese (Veal medallions with shrimp, spinach and mozzarella) and for a impressive ending a Tortilla Wrapped Banana in a Grand Marnier Flambé Sauce with Vanilla Ice-cream. Renee will pair each dish with a great wine. Dinner limited to 20 people. All inclusive.

Ultimate Spring Dinner (hands on) $85
Monday, May 23rd, 6:30pm- 9:00pm

Chef Chris Flahaven from River Tavern in Chester comes to facilitate a class with the finest ingredients from the farm and sea. Chris has a great menu consisting of Asparagus & Wild Mushrooms with a Poached Garlic Custard, Stonington Lobster Carbonara with handmade Spaghetti and a Lemon Pavlova with a Rhubarb Compote. Class limited to 12 pp.

Seafood and Wine (dinner) $85 (dinner)
Tuesday, May 31st, 6:30- 8:30pm

Chef/Owner John Brescio of Liv’s Oyster Bar in Old Saybrook invites you to join him in a celebration of spring as he demonstrates a seafood-centric menu with locally sourced ingredients. His menu will showcase a Sashimi Tuna Pizza, Spring Pea Soup with Butter Braised Lobster and Crème Fraiche, Pan Seared Stonington Scallops with Asparagus Risotto & Chanterelles. Each course will be paired with a wine specifically selected to enhance its flavors by Certified Specialist of Wine, Renee B. Allen. The evening will kick off with Oysters on the Half Shell! A dinner not to be missed!

Cooking with Beers (hands on) $85
Monday, June 6th, 6:30pm-9:00pm

Chef Daniel Chong Jimenez and Willimantic Brewing Company, Connecticut’s best –voted brew pub, pair up to present a hands on cooking class menu where each course features a particular style of beer as a cooking medium. On the menu: Golden Ale and Ginger Poached Salmon, Rye Pale Ale Garlic Butter Calamari, Barley Wine and Apple Braised Pork Loin, Black IPA Swedish Meatballs and for dessert, Stout and Cream Chocolate Truffles. A representative from the brewery will be present to discourse on the nuances of his beers. Class limited to 16 pp.

Latin Flavors on the Grill (demo) $60
Monday, June 13th, 6:30pm- 8:30pm

Restaurateur/Chef/ Owner Arturo Franco Camacho of Suburban in Branford, joins us to teach us how to grill and add great Latino flair to your barbecue. If you ever attended a grill event with Franco you know you’re in for a night of great food and entertainment. A master at the grill he will share his favorite recipes, and will bring his summer signature drink.