Dayton937

Things to do in Dayton | Restaurants, Theatre, Music and More

Chef Carrie Walters

Cooking Alone… Together to Benefit RMH

By

After a very success sold out event last month the Ronald McDonald House Charities® of Dayton have decided that it is not possible to host their 10th annual Doors of Compassion  dining event this year.  So they are now  hard at work creating a series of virtual dining experiences to take place over the next few months.  On Saturday, May 30th  you can join DLM’s Chef Carrie Walters as she guides you through a virtual cooking class featuring a wine tutorial by Brent Wagener, EVP, Wine – Heidelberg Distributing, and pre-dinner cocktail crafted by Emily Mendenhall of Lily’s Bistro.

Reserve your tickets online now (the last one sold out)
Couple Registration $150
Includes: All ingredients for a three-course meal for two (2), one (1) bottle of wine to enjoy with dinner, two (2) batched cocktails to enjoy while making dinner

Individual Registration $80

All ingredients for a three-course meal for one (1), one bottle of wine to enjoy with dinner, and one batched cocktail to enjoy while making dinner

What You Get

  • Restaurant-grade ingredients PLUS a virtual cooking class so you can make a three-course meal at home
  • One bottle of wine perfectly paired with your meal
  • Batched cocktail to enjoy while making your meal

How does it work?

  • Choose your registration type and make your payment below.
  • You will receive an email immediately confirming your reservation was received. This is your dinner reservation!
  • You will receive another email NO LATER THAN 5:00 pm on Wednesday, May 27 providing you with a link to the virtual cooking class.
  • Pick up your pre-measured and individually packaged meal ingredients and beverages Friday May 29th at Dorothy Lane Market Culinary School at 6177 Far Hills Ave, Dayton, OH 45459.
  • At 6:00 pm on Saturday, May 30th, log in to the virtual class and join a live cooking demonstration lead by Carrie Walters, a live wine tutorial lead by Brent Wagener, EVP, Wine – Heidelberg Distributing, and live pre-dinner cocktail instruction by Emily Mendenhall of Lily’s Bistro.

What you’ll need at home to pull this meal off:

Whoo Cooks For You Tickets Now On Sale

By

I’ve now attended this  Extraordinary Benefit Feast for The Glen Helen Raptor Center several times and each year it just blows me away.   It will happen again on Sunday, September 9th from 4 to 8pm and if you’re a foodie- this is a don’t miss event!

Enjoy a culinary adventure that will bring together chefs, raptors and you, our stewards of the land and sky. Devour hors d’oeuvres and sip a signature cocktail while you tour the Raptor Center.

Then you move on to the  fine dining tent where celebrated chefs from the area’s top restaurants will provide a bountiful six-course feast, sourced from local area growers. Enjoy a live and silent auction, music, Ohio wine and beer, and close encounters with our education raptors, Glen Helen Naturalists, and our new Raptor Center Director, Rebecca Jaramillo.

End your evening with an exceptional decadent dessert that will melt your senses and send you home with the satisfied feeling that you have indeed made a difference in the rehabilitation and care of Raptors at Glen Helen.

The Menu:

Passed Hors D’oeuvres (At The Raptor Center)

Chef Maria Walusis, Watermark Restaurant

Mango salsa in cucumber cups

Caprese skewers with tomato-tortellini-mozzarella-basil-balsamic

Seared rare tuna on wonton crisps with avocado and Thai chili glaze

Honeydew-mint-cucumber gazpacho shooters

Plated Appetizer (At the Outdoor Education Center)

Chef Jenn DiSanto, Fresco Foods

Summer into Fall: Caramelized Leek Flan with Composed Seafood Stack

Salad Course

Doug McGregor, Seasons Bistro and Grille

Local Greens with Cherry-brined Roast Pheasant, Port-braised Onions,

Blue Jacket Dairy Chevre and Basil Vinaigrette

Main Course

Chef Liz Valenti, Wheat Penny Oven and Bar

And Elizabeth Wiley, Meadowlark Restaurant

Slow-Braised Duck Legs with Garlic, Rosemary and Cherries

Vegetarian/Vegan Main Course

Chef Carrie Walters, Dorothy Lane Market

Ratatouille with Local Eggplant, Peppers, Tomatoes, Garlic and Herbs on Warm Farro

Main Course Accompaniments

Chef Roland Eliason, Winds Café and Bakery

Root Vegetable Mash and Zucchini Vinaigrette

Cheese Course

Chef Carrie Walters, Dorothy Lane Market

A variety of cheeses, fresh local fruit and honey,  with DLM raisin-walnut bread, and their signature bread using specially-developed local turkey wheat

Dessert

Chef Dana Downs, Roost Modern Italian

Heirloom Carrot “Cake”

Sous Vide Patchwork Farm Carrot Coins, Pulp, Juice and Greens, Sweet Cream Cheese,

Walnut Crumble and Raisin Coulis

Seating is limited. Please order your tickets early to ensure your place at the table. For more information, please contact  Ann Simonson or call 937.769.1902.

If you can’t make it to the event, but would like to contribute to the Glen Helen Nature Preserve please visit our Giving page to make a donation.

10 ?’s with Chef Carrie Walters

By Leave a Comment

Carrie Walters is the Corporate Chef for Dorothy Lane Market and is responsible for researching and developing new recipes, menus, and programs. She plays a key role in the  annual Food and Wine Show (which always sells out)  and other special events for DLM. As a food stylist, she has designed in-house food shots for the DLM website, and electronic and print publications, in addition to television commercials and other multimedia venues.  Here she shares some tips to make your holiday cooking easier:

Carrie is an accomplished chef who has been the keynote speaker for many groups, ranging from ten to over 300 people. One of the most  popular instructors at the DLM School of Cooking, Carrie teaches a variety of classes, always with her approachable demeanor, contagious enthusiasm, and interactive teaching style. A classically trained chef, Carrie earned her culinary degree in Seattle.

What is your favorite ingredient to cook with?

I would have to say beef. At DLM we have the best beef in the business. All it needs  is some simple cooking methods and some salt and pepper.

What ingredient do you dread?

Red and Green Bell Peppers. I think they are over used! Yes, their color adds a lot to a dish but their flavor tends to overpower everything else.

What’s your favorite dish to make?

At home with the change of season I like to braise a lot. I make a lot of pot roasts, soups and  anything else with sauce! Another dish I keep coming back to is roast chicken, It makes everyone in my house happy and the leftovers are great!

What’s your favorite pig out food?

Thai and Vietnamese-I love all the fresh clean flavors. I like the combinations of fresh herbs, citrus and chiles. I think I could eat shredded papaya salad everyday and never get sick of it.

What restaurant, other than your own do you like to dine at in the Miami Valley?

I love Linh’s, Akashi, and House of Thai for my Asian fix. I’ll take Meadowlark for lunch any day of the week!

What’s your best advice for home chefs?

Cooking really supposed to be fun and relaxing. Don’t over think or stress about it.  Its all about getting to sit down with people you love and share some food. Make it simple.

If you could invite any 4 guests to a dinner party who would they be and why?

I’d cook for my parents who never got the chance to know me as a grown woman and 2 of my favorites Chef Instructors from my culinary school days. I’d cook some of my Mom’s old favorites with my own twists. All executed, of course,  with the classic skills Chef Hawley and Chef Ruegg taught me.

Who do you look up to in the industry and why?

I really respect both Norman and Calvin Mayne. They let me do what I am good at!  I love being able to wear lots of hats-creating recipes and programs, writing and teaching. DLM is a company that I am proud to represent .

What do you do in the Miami Valley on a day off?

A perfect day would be to take an early hike at either the Gorge or Sugarcreek Reserve  with my family , then maybe do a little shopping at the Greene and then see a movie or a play. Unfortunately the reality of my time off is trying to catching up with all the laundry and running my kids around!

Share a kitchen disaster, lucky break or other interesting story:

We were filming a TV show with Sara Moulton at the School of Cooking  a couple of years ago and one of the dishes were supposed to be a specific type of chicken There was a live audience watching my every move waiting for Sara to show up. Our chickens never made the air flight to Dayton so last minute I had to use solid frozen Cornish hens for the camera. I had to “paint” on some color for the birds to look cooked. I used a concoction of kitchen bouquet, molasses and soy sauce. Even after all that we still had a couple audience members wanting to taste those birds!