Upcoming Whole Foods Market Cooking Classes
Pre-registration for classes and select events is required. Registration required no later than 48 hours
prior to the class date. Call 612.927.8141 or visit our customer service desk in person to pre-register.
Classes and events are subject to change or cancellation. If you cannot attend your class, you must call
Whole Foods Market Lake Calhoun and cancel at least 48 hours in advance. You will receive classroom
credit for the amount of the class to be used no later than three months from the date of the class that you
registered for. Please email Culinary Director Ani Loizzo at Ani.Loizzo@wholefoods.com, or call the
main store number (612.927.8141) if you have any questions. Thank you!
Wednesday, January 20th | 6:00-8:00 p.m.
Eat Local: A Taste of the Midwest in Winter
This class will be taught by Chef Ani. As hearty Upper Midwesterners, many of us think of local eating
as something most easily done in summer, then eating our preserved summer foods in the winter, but
there is actually quite a bit of good stuff coming out of the Midwest even when the ground and we are
frozen solid. Using stalwart cold weather staples like root vegetables, hard squash and hearty cuts of
meat, we’ll whip up comforting dishes using the best of what our local farmers, ranchers, fisheries,
cheesemakers, bakers and creative food minds have to offer and learn the stories behind the potatoes,
bunches of kale, jar of jam or smoked fish. The menu is subject to change due to product availability, but
all efforts will be taken to include as wide a variety of local foods as possible. This class has hands on
opportunities as desired. Pre-registration is required. On the menu:
Local Cheese Tasting with Local Jam and Honey
Butter Lettuce and Roasted Beet Salad
Winter Root Vegetable and Squash Au Gratin
Wild Rice and Smoked Trout Fritters
Salted Chocolate Pudding Cakes
Cost: $30 per person
Thursday, January 21st | 6:00-9:00 p.m.
Weekday Gourmet
This class will be taught by Chef Jeremy. In the professional cooking world, we are constantly
exchanging tricks and tips to become better, more educated cooks. We’re always looking to learn new
techniques that will make our lives easier and our food world class! Now for the first time we’ll reveal
some of this restaurant know-how and pass some of these tips and tricks on to you! Whether you just
want to learn these delicious new recipes or practice some time-tested cooking methods, we’ll give you
the keys to unlocking great quick meals at home. We will cook and enjoy some fine dining top picks that
will breathe new life into your home cooking. These new, made from scratch recipes are easy to duplicate
at home without a lot of fuss or special equipment. After this class, you’ll be able to enjoy a world class
restaurant meal at home, made from scratch, in your pajamas if you so desire. This class has gluten free
options available upon request and hands on opportunities as desired. Pre-registration is required. On the
menu:
·
Appetizer: Asparagus Tips and Goat Cheese wrapped in Prosciutto
·
Meat: Grilled Ribeye Steak with Bacon and Red Wine Butter
·
Potatoes: Chef Joel Robuchon’s famous Mashed Potato Recipe
·
Vegetable: Sautéed Rainbow Chard with Bacon Bits and Sweet Onions
·
Dessert: Cherries Jubilee served over French Vanilla Ice Cream
Cost: $30 per person
Friday, January 22nd | 6:00-9:00 p.m.
Seafood Smorgasbord- SOLD OUT!
This class will be taught by Chef Jeremy. Some of the tastiest morsels of food come from the ocean, and
in the pursuit of deliciousness, can also be some of the trickiest and most intimidating to prepare. We’re
headed straight to our famous seafood department to get a sampling of fresh fish and shellfish. Then,
we’ll head back to the classroom to show you the best ways to prepare some of our favorite fish and
seafood. Together we will learn everything from how to crack an oyster, to making sure those stubborn
scallops don’t stick to the pan while tasting everything along the way! By learning these techniques,
you’re really learning whole cooking methods rather than recipes, and this can help you cook any great
seafood you might come across. Demonstrating tricks and tips that will have you preparing everything
under the sea with confidence, Chef Jeremy will have you comfortable approaching the seafood counter
in no time. This menu will feature many items available seasonally but is subject to change without notice
depending on availability. This class is gluten free and pescatarian, with hands on opportunities as
desired. Pre-registration is required. On the menu:
·
Oysters on the Half Shell with Mignonette Sauce
·
Pan Roasted Salmon with Lemon and Fresh Dill
·
Pan Seared Sea Scallops with Garlic Butter
·
Shrimp Cocktail with Horseradish Cocktail Sauce
·
Quick Steamed Mussels with Garlic and White Wine Sauce
·
Yellowtail Tuna Tartare with Jalapeno, Soy and Sweet Potato Chips
Cost: $30 per person
Saturday, January 23rd | 6:00-9:00 p.m.
Date Night: Vietnam- SOLD OUT!
This class will be taught by Chef Jeremy. The cuisine of Vietnam is seductively exotic. A combination of
French influences and the best traditional and local items available, the foods of Vietnam are like no other
place in the world, and packed with flavor. We will explore the culture and history of this truly amazing
country in a way second only to traveling there – by tasting, smelling and seeing the exciting cuisine. If
you’ve ever thought about skipping the trek to a restaurant and instead doing something just as impactful,
but more appealing to the senses, look no further. This class is chock full of cooking tips, demos and of
course, mouthwatering food. Chef Jeremy will turn the routine of dinner into a fun and meaningful
evening during which you can enjoy your company as well as a fantastic four-course meal without having
to stress about the cooking. This class has gluten-free and pescatarian options available upon request and
has hands on opportunities as desired. Pre-registration is required. On the menu:
·
Virgin Saigon Sling Cocktails with Lemongrass and Ginger
·
Sliced Beef Tenderloin Pho
·
Salad of Fresh Herbs and Bean Sprouts with Jalapeno and Lime
·
Traditional Vietnamese Bánh Mi with Slow Roasted Pork and Pâté
·
Sweet Mango Sticky Rice
Cost: $30 per person
Tuesday, January 26th | 6:00-9:00 p.m.
Skills I: Basic Knife Cuts- SOLD OUT!
This class will be taught by Chef Jeremy. In this Thai Edition of our popular series of Knife Skills
classes, we will concentrate on building a foundation of kitchen skills. By learning (or practicing) the
basics, we will help you develop the techniques that you can use to continue building your skill set well
into the future. We will be utilizing fresh, whole ingredients as we work, improving your knowledge base
to make you more comfortable in the kitchen. Chef Jeremy will demonstrate, then assist you as we
perform some basic cutting techniques together. The knowledge and skills learned in this class will
provide you a solid foundation that you will use in the kitchen for the rest of your life. This class is gluten
free and has great vegetarian and vegan options available upon request. Please note that this class is very
hands-on and you can expect to both cut and cook foods during class under supervision of the chef. Preregistration is required.
On the menu:
·
Roll your own Spring Rolls with fresh Herbs, Bell Peppers and Shrimp
·
Salad of Baby Greens, Fresh Herbs and Tomatoes with a Homemade Vinaigrette
·
Thai Green Curry with Sea Scallops and Seasonal Vegetables and Coconut Milk
·
Jasmine Aromatic Rice with Cilantro, Lime and Green Peas
Cost: $30 per person
Wednesday, January 27th | 6:00-8:30 p.m.
Around the World in Six Dumplings- SOLD OUT!
This class will be taught by Chef Ani. This class will be taught by Chef Ani. In the heart of winter,
nothing satisfies like a dumpling. Though they might not be called such, many countries around the world
have their own spin on dumplings, including stuffed pastas or wrappers, potato dumplings, steamed bread
or boiled batters. Dumplings are endlessly satisfying and easy to make at home, and a great way to take a
culinary voyage without going further than maybe the pantry. In this class, we’ll make dumplings from
Italy, China, India, Japan, Poland and France to examine the different forms and flavors that these
dumplings can offer, and learn the essential steps for making flawless dumplings again and again. This
class is very hands on, with vegetarian options upon request. Pre-registration is required. On the menu:
 Italian Ravioli al Fungi (Mushroom Ravioli)
 Polish Pierogi (Potato Stuffed Pan Seared Dumplings)
 French Gnocchi Parisiens (Poached Piped Egg Dumplings)
 Indian Samosas (Fried Potato and Pea Dumplings)
 Chinese Baozi (Steamed Stuffed Bread Dumplings)
 Japanese Pork and Chive Gyoza (Pan Seared Potstickers)
Cost: $30 per person
Friday, January 29th | 6:00-9:00 p.m.
Under Pressure: Cooking Sous Vide- SOLD OUT!
This class will be taught by Chef Jeremy. Cooking Sous Vide is the newest culinary trend, but it’s not
actually not so new – it was developed in the 1970s as a way to heat airline food, but this style of cooking
has evolved way beyond that! Featured in some of the trendiest restaurants and a mainstay on every
season of Top chef, this may seem more a science experiment than a way to cook, but it’s much simpler
than it seems. Chef Jeremy will walk you through the basics and show you how to do it on a bare-bones
budget, less than fifteen dollars of equipment can have you doing it at home quite successfully in no time.
Let exotic food science become a reality in this exciting and delicious new class offering from Chef
Jeremy. This class is gluten free and has hands on opportunities as desired. Pre-registration is required.
On the menu:
·
Nicoise Salad Nouveau
·
Sous Vide and Torched NY Strip Steak with Red Wine Butter
·
Jerusalem Artichoke Puree with Garlic, Butter and Horseradish
·
Asparagus Tips with Lemon, Garlic and Shallots
·
Strawberry Consommé with Coconut Sorbet
Cost: $30 per person
Saturday, January 30th | 11:00 a.m. – 12:00 p.m.
The Whole Kids Club Presents…Groovy Grains- SOLD OUT!
This class will be taught by Chef Ani. Many of us already know that it’s important to eat whole grains to
grow nice and strong and keep your tummy happy, but many people don’t know just how delicious they
are! We’re going to teach you all about whole grains- what they are how to cook and eat them so they’re
extra yummy! We’ll make our own whole-wheat crackers, choose your own adventure popcorn,
quinoa sloppy joes and whole grain oatmeal chocolate chip cookies! Chef Ani will teach you how to
use the stove safely, how to use spices, how to pop your own popcorn and more. This class is vegetarian
and is a drop-off class- kids only please! Pre-registration is required.
Cost: $5 per Whole Kids Club member, $8 per non-member
Wednesday, February 3rd | 6:00-8:30 p.m.
Crafting Fresh Cheese at Home: Ricotta, Mozzarella and Burrata- SOLD OUT!
This class will be taught by Chef Ani. Cheese has been called “the art of spoiling milk” and it is an art
form indeed. The diversity that can be coaxed out of a relatively small pool of ingredients (milk, cream, a
coagulant and salt) is amazing, and the production of many cheeses require special environments, special
cultures and expensive special equipment- not to mention months or years of aging. If you lent your
cheese-aging cave or ripening rack to your neighbor, you’ll be happy to hear that there are many fresh
cheeses that can easily be made in the average kitchen- without a degree in bacteriology. In this class,
we’ll focus on young, Italian cow’s milk cheeses, some of the most beloved and versatile cheeses in the
kitchen. We’ll spin mozzarella curd into homemade burrata (a rich mix of cream and curd enveloped by
fresh pulled mozzarella), fresh mozzarella and ricotta, and how to use your fresh cheeses in satisfying
cold weather dishes. This class is hands on and vegetarian friendly, with gluten free options upon request
(please specify when registering). Pre-registration On the menu:
·
Fresh Burrata Poached in Tomato Sauce
·
Winter Caprese Salad with Freshly Made Mozzarella and Parsley Pesto
·
Pan-Seared Ricotta Gnocchi with Caramelized Mushrooms and Leafy Greens
·
Citrus Shortcakes with Vanilla-Infused Roasted Pears and Fresh Whipped Ricotta
Cost: $30 per person
Friday, February 5th | 6:00-9:00 p.m.
Good-For-You Game Grub
This class will be taught by Chef Kevin. Impress your guests with five awesome snacks to fuel your big
game gathering. Learn how to char vegetables to add smoky flavor, how to build a great guacamole, how
to lighten up classic creamy dips, how to make whole-wheat crust for flatbreads and pizzas, and even how
to slim down a game day classic- chicken wings. This class has gluten free options upon request and
hands on opportunities as desired. Pre-registration is required. On the menu:
● Charred Pepper Guacamole with Baked Cumin Tortilla Chips
● Roasted Eggplant and Herb Dip with Vegetables
● Fresh Spinach and Artichoke Dip with Parmesan and Grilled Baguette
● Greek-Spiced Chicken Wings with Tzatziki Sauce
● Beef and Fontina Whole Wheat Flatbreads with Caramelized Garlic and Dates
Cost: $30 per person
Saturday, February 6th | 11:00 a.m. – 12:00 p.m.
The Whole Kids Club Presents…Breakfast of Champions- SOLD OUT!
This class will be taught by Chef Ani. Many of us hear from grown-ups that breakfast is the most
important meal of the day, and Chef Ani will show you how to make it the most delicious meal of the day
too! You’ll whip up sunshine smoothies, mini baked cheese omelets, smash browns and choose-yourown-adventure pancakes that will make your mornings extra yummy. This class is vegetarian and is a
drop-off class- kids only please! Pre-registration is required.
Cost: $5 per Whole Kids Club member, $8 per non-member
Saturday, February 6th | 6:00-9:00 p.m.
SOUP-R-Bowl Saturday
This class will be taught by Chef Jeremy. There’s enormous value in being able to make a really great
soup at home. Learn these three basic soup techniques and you will be able to modify them slightly to suit
your needs creating recipes for a life time, use your imagination, use them for a party, or use them for
feasting friends at the Superbowl! We’ll learn about these three styles of soups and what makes them tick
so you can make great soups at home in any style, with any ingredients, no recipe required. We’ll also
discuss making a simple stock to start your soup to get real home-cooked flavor every time, and the knife
cuts necessary for even cooking. This class has hands on opportunities as desired. Pre-registration is
required. On the menu:
·
White Bean Soup with Kale and Wild Mushrooms
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Chicken and Corn Chowder with Rice and Veggies
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Homemade Minestrone with Fresh Seasonal Vegetables
Cost: $30 per person
Tuesday, February 9th | 6:00-9:00 p.m.
Fat Tuesday: Foods of New Orleans- SOLD OUT!
This class will be taught by Chef Jeremy. The foods of New Orleans are interesting, exotic, spicy and
flavorful, unlike any regional cuisine in the US. With plenty of innovative chefs in the area, they exhibit
the tradition and path that guided their food practice while maintaining the culture and tradition of their
current local populace. French and American, Creole and Cajun, the combination is exciting and unique
to say the least. Based on the backbone of history and culture we will guide you through some historically
significant recipes that taste amazing and involve a little history lesson in the process. Get ready to
surprise your palette as you taste some of the best offerings the Southern United States can offer in this
new feature class concerning all foods New Orleans. This class has hands on opportunities as desired.
Pre-registration is required. On the menu:
·
Oysters Rockefeller
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Classic Gumbo with Andouille Sausage, Shrimp and Okra
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Chicken Jambalaya with Rice, Stewed Tomatoes and Holy Trinity Vegetables
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Red Beans and Rice
·
Freshly Made Beignets
Cost: $30 per person
Wednesday, February 10th | 6:00-8:00 p.m.
Beets with Your Sweets
This class will be taught by Chef AmyLeo. Most people have a sweet tooth or too, and desserts are
usually not a friend to your teeth or your overall health, but these desserts have an added bonus- beets!
Beets are nature’s sweetest vegetable, and can be used in place of all or some of the sugars in many
recipes. Whether you’re a beet fan or trying to unlock the secrets of a natural red velvet cake, this unusual
dessert class is a winner for anyone that would like their desserts to love them back a bit. Chef AmyLeo
will give you some tricks of the vegan trade as you learn how to make the ordinary more extraordinary
and more nutritious. You will learn how to make delicious, dairy and egg free pudding, brownies and
more. This class is vegan/and mostly gluten free, and has hands-on opportunities Pre-registration is
required. On the menu:
·
Beet Brownies
·
Beet Pudding
·
Short Bread Cookies with Sweet Beet Icing
Cost: $30 per person
Thursday, February 11th | 6:00-8:00 p.m.
Death By Chocolate: A Full Meal Celebration of Chocolate and Cocoa- SOLD OUT!
This class will be taught by Chef Ani. I often am tempted to eat chocolate for dinner, and in this class we’ll
make it possible. Chocolate and cocoa most often find their way into our desserts, but high quality
bittersweet chocolate, cocoa and cacao nibs have sweetness, sharpness, acidity and bitterness that is
welcome in any course from appetizer to dessert. In this chocoholic’s dream dinner, we’ll explore these
ingredients and balance them with spice, tang, richness and hearty winter foods. We’ll delve into the history
of chocolate and its importance in both culture and cuisine, divide the can-be-savory from the for-snackingand-desserts-only chocolate in the market and enjoy a seductively satisfying six course menu. This class
can be vegetarian upon request (please specify when registering) and has hands on opportunities as desired.
Pre-registration is required. On the menu:
 Warm Goat Cheese Dip with Cacao Nibs and Smoked Salt, Cocoa Rye Crackers
 Spicy Pumpkin Soup with Bittersweet Chocolate Mole
 Cocoa Rubbed Grassfed Beef with Rosemary Red Wine Chocolate Sauce
 Cocoa Infused Pasta with Bitter Greens and Roasted Garlic
 Chocolate Hazelnut Pudding Cakes with Traditional Aztec Hot Chocolate
 Chocolate Tasting
Cost: $30 per person
Friday, February 12th | 6:00-9:00 p.m.
Culinary Tribute: Escoffier
This class will be taught by Chef Jeremy. Auguste Escoffier may be the most famous chef you’ve never
heard of. His culinary contributions are huge in the restaurant world: he developed the brigade system that
we use in professional kitchens today, pioneered the way we write down recipes and pass them along in
cookbooks, started the worlds first cooking school and also brought French cuisine to the place of
prominence that the French will likely hold forever. Many modern chefs follow in his footsteps without
even knowing why, but in this class we will give you the history right alongside a feast of epic
proportions, just the way Escoffier would have wanted it! Join us for a fun filled evening celebrating one
of the founders of classical cuisine, these recipes have been tested over the course of hundreds of years
and still hold up today! This class has gluten free options available upon request (please specify when
registering) and has hands on opportunities as desired. Pre-registration is required. On the menu:
·
French Onion Soup with Gruyere Crouton
·
Braised Beef Estouffade with Turnips, Carrots and Pearl Onions
·
Pommes Anna – Layered Potatoes Fried in Clarified Butter
·
Haricot Vert – French Green Beans with Garlic and Lemon
·
Crème Carmel - Caramelized Sugar over a Vanilla Custard
Cost: $30 per person
Saturday, February 13th | 11:00 a.m. – 12:00 p.m.
The Whole Kids Club Presents…Loco for Cocoa- SOLD OUT!
This class will be taught by Chef Ani. It’s hardly difficult to get kids to eat chocolate, but few people
(kids or adults) know what a magical ingredient it is! In this class, you’ll taste different types of chocolate
with Chef Ani, learn about its history and how its made, then turn it into make-your-own hot cocoa,
s’mores popcorn, chocolate dipping sauce for fruit and double chocolate brownies. Parents, please
note that a traditional meal will not be served during this class- just treats! This class is vegetarian, can be
gluten free upon request (please specify when registering) and is a drop-off class- kids only please! Preregistration is required.
Cost: $5 per Whole Kids Club member, $8 per non-member
Saturday, February 13th | 6:00-8:30 p.m.
Date Night: The Great American Steakhouse- SOLD OUT!
This class will be taught by Chef Ani. Celebrating Valentine’s Day can be a great opportunity to do some
special things for the ones you love. Going out on Valentine’s Day can be a bit dicey though- it’s hard to
get reservations, waits are long, expectations are high, and often times, it’s more pressure than pleasure.
Why not skip the hassle of going to a fancy restaurant and enjoy a delicious meal in our cooking
classroom? Our class sizes are small, making the experience nice and intimate, with lots of fun and
culinary tricks and tips to pick up along the way. In this class, we’ll whip up the classic, satisfying dishes
of the American steakhouse. Learn how to choose a great steak, cook lobster to juicy perfection and whip
up all those delicious sides that complement a perfect piece of meat. This class can be gluten free upon
request (please specify when registering) and has hands-on opportunities as desired. Pre-registration is
required. On the menu:
 Brioche Toasts with Bone Marrow Gremolata
 Roasted Lobster Tail with Herb Butter
 Pan Seared Ribeye with Red Wine Jus and Steakhouse Mushrooms
 Brown Butter Mashed Potatoes with Chives
 Roasted Asparagus with Lemon and Roasted Hazelnuts
 Chocolate Truffle Cake with Raspberries
Cost: $35 per person
Tuesday, February 16th | 6:00-9:00 p.m.
Quick Weeknight Meals
This class will be taught by Chef Jeremy. Many of us want to dine out less and cook more at home but
with such busy schedules it seems like there’s no time to cook! After a long day at work the last thing any
of us want to do is get back to work in the kitchen and take-out or delivery is soon to follow. Fear not,
Chef Jeremy will show you some quick and easy ways to cook savory and delicious meals at home
without a lot of effort, time or commitment. Gourmet, inexpensive and fast, these meals would fit right in
at any four-star restaurant but we won’t hold it against you if you eat them on the couch. This class has
hands on opportunities as desired. Pre-registration is required. On the menu:
·
Traditional Caesar Salad with Homemade Croutons
·
Oven Finished New York Strip Steaks with Herbed Butter
·
Blanched Asparagus Tips with Lemon, Butter and Garlic
·
Pearled Couscous with Garlic, Fresh Herbs and Olive Oil
·
Bananas Foster Flambé with Vanilla Ice Cream and Cinnamon
Cost: $30 per person
Wednesday, February 17th | 6:00-8:30 p.m.
Taste Bud Travels: French Country Classics
This class will be taught by Chef Ani. France is a nation of enthusiastic eaters and knowledgeable home
cooks. Whether a person is rich or poor, young or old, an urbanite or a country farmer, the ingredients
they cook with and dishes that they create a meant to comfort the soul and warm the belly with rustic,
hearty meals that are perfect for winter time. In this class, we’ll focus on the more rustic side of French
cooking, using slow-braised meats, beans, robust vegetables and favorite herbs to create meals that will
make you feel like you’re curled up in front of the fireplace in Alsace or Provence. Lessons and
techniques focused on in this class include how to successfully braise meats, cook beans, use duck fat,
caramelized onions and how to make a delicious tart tatin with caramelized seasonal fruits. This class has
hands-on opportunities as desired and gluten-free and/or vegetarian options available upon request (please
specify when registering). Pre-registration is required. On the menu:
 A Tasting of French Chesses
 French Onion Soup
 Cassoulet with Housemade Sausages
 Vegetable Tian (a layered vegetable casserole)
 Green Beans Almandine
 Caramelized Pear Tart Tatin
Cost: $30 per person
Thursday, February 18th | 6:00-9:00 p.m.
Fine Dining Technique for the Healthy Cook
This class will be taught by Chef Kevin. Forget “Butter makes it better,” and “Never trust a skinny chef”those days of flavor-is-fat are gone, as more chefs in the fine dining realm rediscover fruits and
vegetables, lean proteins and other ingredients, and apply classic techniques to these healthier foods. In
this class, we will apply skills learned in some of the best kitchens in the world to healthy cooking to
make it taste as amazing as the best restaurant without relying on the crutch of fat. We will also discuss
plating techniques to bring out the beauty in food to make your next dinner party as attractive as it is
delicious. This class can be gluten free upon request and has hands on opportunities as desired. Preregistration is required. On the menu:
● Herb Roasted Cauliflower with Kale Chips, Roasted Pepper, Yogurt and Lemon
● Sashimi Grade Tuna with Squash, Brussels Sprouts, Capers and Pear Vinaigrette
● Seared Fish with Butternut Squash Puree and Pickled Vegetables
● Herb-Crusted Rack of Lamb with Stuffed Tomatoes
● Grilled Beef with Glazed Parsnips and Roasted Garlic Mousse
Cost: $40 per person
Friday, February 19th | 6:30-8:00 p.m.
Rock and Roll Sushi- SOLD OUT!
This class will be taught by Chef Ani. Sushi has a rich, deep history. The concept is hundreds of years
old, taking advantage of natural resources from its home region of Japan and providing a fix for those
who wanted to preserve their supper without refrigeration. To Americans, however, sushi is a new,
mysterious thing- becoming popular on the West Coast in the early 1950s, and going from the shores of
the Pacific to the shores of the Great Lakes as few as thirty years ago. With any new cuisine comes
mystery, and we’re here to delve into the mysteries of sushi- its terminology, the differences between
Japanese and American style sushi, how to make great sushi rice, select and prepare ingredients for sushi,
and how to form maki, or rolls, in the comfort of your very own home. Each participant will have the
opportunity to learn the maki method, then dive in and choose their own fresh fruits, vegetables and
seafood to create three maki rolls. After enjoying your delicious homemade sushi, you go home with the
bonus of your very own sushi mat for future rolling ventures. This class is hands on, gluten free and has
options for vegetarian and vegan customers (please specify when registering). Come hungry! Preregistration is required.
Cost: $30 per person
Saturday, February 20th | 11:00 a.m. – 12:00 p.m.
The Whole Kids Club Presents…Roll Your Own Sushi!- SOLD OUT!
This class will be taught by Chef Ani. With a little rice, a little rolling and a few of your favorite
ingredients, you can make your very own maki or sushi rolls at home! Sushi rolls are a great hands-on
cooking experiment for kids, and Chef Ani will teach you all about rice, seaweed, fish and more in this
fun class full of hands-on cooking time. If you’re not a big fan of raw fish, don’t worry- you can make
some sushi with cooked fish or no fish at all. You’ll snack on sesame edamame, make your own maki
rolls and even fruit sushi for dessert. This class is gluten free and can be vegetarian upon request
(please specify when registering) and is a drop-off class- kids only please! Pre-registration is required.
Cost: $5 per Whole Kids Club member, $8 per non-member
Saturday, February 20th | 6:00-9:00 p.m.
The Chef’s Table- SOLD OUT!
This class will be taught by Chef Jeremy. In any restaurant, the Chef’s Table is the hardest reservation to
get. A table is strategically placed right amidst the busy kitchen and patrons are at the whim of the chef as
to what they will have on their multi course tasting menu. I promise, this is a culinary gamble that always
pays off! In Jeremy’s version of the chef’s table we’ll have a flurry of eight courses that are guaranteed to
delight your senses. The menu will focus on the best of the best available in our store, hand selected for
freshness and seasonality from our amazing produce, meat and fish departments. Place a little trust in the
chef and the results are bound to be on par with a top quality restaurant experience at a fraction of the
price. Please be sure to note any dietary restrictions or allergies you may have when making your
reservation. Pre-registration is required.
Cost: $30 per person
Tuesday, February 23rd | 6:00-9:00 p.m.
Skills II: Basic Cooking Techniques
This class will be taught by Chef Jeremy. Don’t worry - no previous skills classes are required! In this
Intermediate Edition of our popular series of Skills classes, we will concentrate on utilizing fresh
seasonal ingredients as we work on improving your knife skills and making you more comfortable in the
kitchen. Chef Jeremy will demonstrate, then assist you in performing some intermediate cutting
techniques together under Chef Jeremy’s supervision. The knowledge and skills learned in this class will
provide continuing growth on a solid foundation of skills that you will use in your kitchen for the rest of
your life, making cooking easier, cleaner and more enjoyable. This class can be gluten free upon request
(please specify when registering) and is very hands-on and you can expect to both prep and prepare foods
during class under supervision of the chef. Pre-registration is required. On the menu:
·
Bruschetta with Tomatoes, Basil and Fresh Mozzarella, Reduced Balsamic Dressing
·
Pan-Seared Chicken Breast with Lemon and Thyme Reduction Sauce
·
Sautéed Spinach with Garlic, Sweet Onions and White Wine
·
Creamy Wild Mushroom Risotto with Parmesan and Cream
·
Bananas Foster Flambé with Vanilla Ice Cream
Cost: $30 per person
Wednesday, February 24th | 6:00-8:30 p.m.
Perfect Proteins
This class will be taught by Chef Ani. One of the trickiest things to learn in the kitchen is how to
confidently and accurately cook different proteins- eggs, seafood, white and red meat. These foods are
naturally high in protein which is why many cooks seek them out, but it can also be their downfall.
Animal proteins can be a little temperamental in the pan, and becoming proficient at cooking them means
learning about how each protein is best cooked, temperature control, proper seasoning and how to select
the proper pan. Learn what to look for when you’re purchasing these ingredients in terms of both quality
and sustainability, and discover several important cooking methods including deep frying, poaching, pan
searing, braising and roasting. This class has hands on opportunities as desired and can be gluten free
upon request (please specify when registering). Pre-registration is required. On the menu:
 Crisp Beer Battered Calamari
 Citrus and Herb Poached Salmon
 Bistro Style Pan Seared Ribeye
 Scottaditto (Quickly Marinated Grilled Lamb Chops)
 Braised Pork Shoulder with Maple and Smoked Chilies
 Butterflied Whole Roast Chicken with Vegetables
Cost: $30 per person
Thursday, February 25| 6:00-9:00 p.m.
Low-Heat Cooking Methods: Roasting, Braising and Stewing
This class will be taught by Chef Kevin. In this class, we will focus on the cooking methods that take a
little bit longer in the oven or on the stovetop, but lend delicious results- the slower cooking methods of
roasting, braising and stewing. Chef Kevin will discuss how to select the right temperature to bring out
the best in your dish, how to perform compound cooking methods, like the searing and stewing associated
with braising, and how to get tougher cuts of meat and vegetables to break down into soft, silky goodness.
You’ll discuss how to build flavor and create sauces from braising and cooking liquids, and how to select
the right vegetables and meats for these slower cooking methods. This class can be gluten free upon
request and has hands on opportunities as desired. Pre-registration is required. On the menu:
● Kale Salad with Toasted Pecans, Butternut Squash and Green Goddess Dressing
● Cedar Plank Salmon with Lemon and Herbs
● Pancetta-Wrapped Pork Loin with Rosemary Potatoes
● Curry Chicken Stew with Root Vegetables
● Braised Beef Short Ribs with Smashed Potatoes and Horseradish Gremolata
Cost: $40 per person
Friday, February 26th | 6:00-9:00 p.m.
Date Night: Curries of Thailand
This class will be taught by Chef Jeremy. The foods of Thailand are more than just ingredients on a
plate. For example, Thai curry with coconut milk is a staple, but how did the concept get from India to
Thailand? How are these two cultures intertwined and how they are so invariably different is just one
topic we’ll cover as we navigate a trip through the exotic ant captivating cuisine of Thailand in a multicourse tasting menu that highlights the best Thailand has to offer. If you’ve ever thought about skipping
the trek to a restaurant and instead doing something just as impactful, but more appealing to the senses,
look no further. This class is chock full of cooking tips, demos and of course, mouthwatering food. Chef
Jeremy will turn the routine of dinner into a fun and meaningful evening during which you can enjoy your
company as well as a fantastic four-course meal without having to stress about the cooking. This class has
gluten-free and pescatarian options available upon request and has hands on opportunities as desired. Pre-
registration is required. On the menu:
·
Fresh Spring Rolls with Herbs and Shrimp
·
Massaman Beef Curry
·
Green Curry with Pork
·
Yellow Curry With Shrimp
·
Red Curry with Scallops
·
Sweet Mango Sticky Rice
Cost: $30 per person
Saturday, February 27th | 11:00 a.m.- 12:00 p.m.
The Whole Kids Club Presents…Pizza and Fresh Pasta!- SOLD OUT!
This class will be taught by Chef Ani. Kids, it’s time to roll up your sleeves and start rolling out some
delicious lunch. In this class, you’ll learn how to make a double whammy of great dishes- personal
pizzas and roll your own pasta with tomato sauce and meatballs! This class will teach you all about
how to use flour, crack eggs, roll dough, and safely handle raw meat, and will probably get a little messy,
so you might want to wear some clothes you wouldn’t mind getting a little dirty. This class can be
vegetarian upon request (please specify when registering) and is a drop-off class- kids only please! Preregistration is required.
Cost: $5 per Whole Kids Club member, $8 per non-member
Saturday, February 27th | 6:00-9:00 p.m.
Chopped: Challenge Accepted- SOLD OUT!
This class will be taught by Chef Jeremy. In this interesting take on the Food Network hit show, you be
the judge as you put your chef instructor to the test. Choose your own Whole Foods Market mystery
ingredient that the Chef will have to incorporate as you sign up. Chef Jeremy will assemble recipes that
are sure to amaze while challenged with the prospect of incorporating a secret ingredient from every
student in the class. An appetizer, main course and dessert will all be presented with gusto, featuring
whatever special ingredient you choose. If something has mystified you or you’d like to try something
you’ve never had, this is the class for you! Please note your mystery basket ingredient and if you have any
dietary restrictions or allergies at your time of reservation. Pre-registration is required.
Cost: $30 per person
Wednesday, March 2nd | 6:00-8:30 p.m.
Takeout Fakeout
This class will be taught by Chef Ani. Whether you’re trying to slim yourself down or fatten your wallet,
the siren song of takeout can be a formidable foe. It’s so convenient, yet often expensive and quite
unhealthy. Save yourself some calories, waiting and money by learning to make some of the most popular
take out dishes at home. In this class, we’ll learn the basic methods restaurants use to turn out the
delicious stir fries, pizzas and curries that you’ve been ordering and adapt them for the home kitchen, and
discuss the tips and tricks the market can offer to save time and money. Next time a craving strikes- you’ll
be ready. This class has hands on opportunities as desired. Pre-registration is required. On the menu:
·
Shrimp and Tofu Pad Thai
·
Middle Eastern Falafel with Tatziki and Olives
·
Chicken Tikka Masala
·
Chinese Pork and Scallion Potstickers
·
Thin and Crispy Supreme Pizza
Cost: $30 per person
Thursday, March 3rd | 6:00 – 9:00 p.m.
Anti-Inflammatory Cooking
This class will be taught by Chef Jeremy. You are what you eat! We can live better, stronger lives by
learning more about what fuels us: our food. Limiting certain ingredients in your diet can be a great way
to reduce and control inflammation. Why examine our diet? Many food items contain ingredients that
may have a cumulatively toxic effect on your body and may hurt your digestive and overall health. We
will uncover the most common offenders, discuss proper supplementation, and discuss how to do a selfanalysis to determine if or how the way you eat currently is affecting you and how. This class is gluten
free and can be vegetarian or vegan upon request, with hands on opportunities as desired. Pre-registration
is required. On the menu:
·
Spiced Apple Quinoa Porridge
·
Strawberry & Pineapple Smoothie
·
Salad of Kale and Carrots with Adzuki Beans
·
Sweet & Sour Pineapple with Shredded Chicken and Rice
·
Whole Roasted Chicken with Root Vegetables
·
Old Fashioned Chicken Broth From Scratch
Cost: $30 per person
Friday, March 4th | 6:00-9:00 p.m.
Family Meal: Eat Like a Chef
This class will be taught by Chef Jeremy. Family meal not only refers to a meal eaten together as a
family, but also one consumed by the staff of a restaurant right before a long, hard, shift. Some of the
heartiest and most heartwarming meals ever consumed are made from thrown together ingredients that the
staff might happen to have on hand, giving the other employees much needed energy to get through an
intense weekend shift. It also lets the staff enjoy a moment of quiet solace with coworkers before the
hustle and bustle the restaurant shift begins, whether cook or waiter, everyone partakes in a little much
needed sustenance. Rooted in this tradition, Chef Jeremy will bring you some of his favorite family meal
offerings from his own past restaurant experience that will allow you to continue dining as a social and
communal experience in your own home! These recipes are great for any size family- one or a crowd!
This class has hands on opportunities as desired. Pre-registration is required. On the menu:
·
Seasonal Greens Salad
·
Linguine with Wild Mushrooms, Green Peas, Bacon and Parmesan Cream
·
Pan-Seared Chicken with Lemon and Thyme Pan Gravy
·
Honey Glazed Carrots with Lavender and Sea Salt
·
Sautéed Spinach with Garlic and White Wine
·
Classic French Macarons
Cost: $30 per person
Saturday, March 5th | 11:00 a.m.- 12:00 p.m.
The Whole Kids Club Presents…Make Your Own Crepes- SOLD OUT!
This class will be taught by Chef Ani. If your kiddos love pancakes, oh boy, are they going to love
crepes! Crepes, or very thin pancakes, are not just easy to make, but you get to use fun tools like the
blender to get the perfect batter and spatulas are flipping. You’ll also learn how to crack eggs, cook up
veggies for filling, and how to flip your very own crepes! We’ll whip up choose your own adventure
savory crepes and choose your own adventure sweet crepes with lots of delicious fillings! This class
can be vegetarian upon request (please specify when registering) and is a drop-off class- kids only please!
Pre-registration is required.
Cost: $5 per Whole Kids Club member, $8 per non-member
Monday, March 7| 6:00-9:00 p.m.
High Heat Cooking Methods: Sautéing, Grilling, and Broiling
This class will be taught by Chef Kevin. In this class, we will focus on three cooking methods that are
often intimidating because of their intensity- sautéing, grilling, and broiling. We’ll discuss how to get the
most caramelized flavor from meats and vegetables, how to manage heat, and how to get perfect brown
crispy crust and beautiful grill marks. This class can be gluten free upon request and has hands on
opportunities as desired. Pre-registration is required. On the menu:
● Grilled Romaine Salad with Lemon, Rustic Croutons, Parmesan Cheese
● Broiled Cauliflower with Herbs and Pumpkin Seeds
● Seared Market Fish with Bok Choy
● Pan-Fried Cumin-Crusted Chicken Breast with Broiled Tomatillo Salsa
● Grilled Pork Chops with Applesauce
Cost: $30 per person
Tuesday, March 8th | 6:00-8:30 p.m.
Jewish Deli Classics
This class will be taught by Chef Ani. For many, old recipes and culinary traditions are just as cherished
as family stories and photos, and many memories are flavored with great meals. Food connects us to our
past and enriches our present, which hopefully we’ll be able to pass on to future generations. For many,
the diverse flavors and textures of Jewish cooking (whether you’re from a Jewish family or just like to
nosh on some deli) are comforting, exciting and satisfying. Join us to learn all about the tangled web of
Jewish culinary history, understand what is and isn’t kashrut, or Kosher, and learn to make some of the
most popular items that are celebrated by all at the Jewish deli, a place of gathering, memories and great
food. Note: the Whole Foods Market Cooking Classroom is not a kosher kitchen, and thus, this class will
not be suitable for those that keep strictly kosher. However, as many kosher products as possible will be
used, and as many kosher laws as possible observed. If you have specific questions, please contact Chef
Ani at Ani.Loizzo@wholefoods.com . This class has hands on opportunities as desired. Pre-registration
is required. On the menu:
 Appetizer Trio of Beet Hummus, Whitefish Salad and Chopped Chicken Liver
 Matzo Brei
 Pastrami on Rye
 Matzo Ball Soup
 Potato Knish
 Chocolate Rugelach
Cost: $30 per person
Wednesday, March 9th | 6:00-8:30 p.m.
Cooking Fundamentals: Creating Great Sauces
This class will be taught by Chef Ani. Making great sauces has always been one of the marks of a great
cook. The techniques used to build the major sauces of any culture are often the fundamentals of the cuisine
itself, allowing you to understand the science behind cooking through learning how to emulsify sauce, build
flavors and work with delicate ingredients. Join us to delve into the chemistry and history of sauces. Learn
the heat control, proper pan selection and tried and true kitchen techniques that can deliver great sauce,
every time. Learn the tricks to properly reheat, hold warm sauces for service and cool them quickly, how
to select the right sauce for the right dish, and how to alter basic sauce recipes for endless variations on the
classics. Additional lessons will include how to properly sear proteins, season a cast iron pan, how to use
indirect heat while working with eggs and how to build a delicious fresh lasagna. This class has hands on
opportunities as desired and vegetarian options available upon request. Come hungry! Pre-registration is
required. On the menu:
·
Roasted Artichoke Hearts with Garlic Aioli
·
Seasonal Salad with Apple Walnut Vinaigrette
·
Fresh Lasagna with Light Tomato Marinara and Herbed Bechamel
·
Seared Ribeyes or Portobello Mushrooms with Red Wine Jus
·
Vanilla Bean Creme Anglaise with Seasonal Fruit
Cost: $30 per person
Friday, March 11th | 6:00-9:00 p.m.
Iron Chef Minnesota- SOLD OUT!
This class will be taught by Chef Jeremy. Half food, half fun- it’s time for you to take the Iron Chef
challenge! Chef Jeremy will divide our class into two teams that will compete to make one appetizer,
main course and a dessert. We will compete Iron Chef Style with secret ingredients that the Chef has
personally chosen for you to work with. Not to worry, there will be lots of hands on direction and
participation by Chef Jeremy on both teams as he guides you through what will be the most fun you have
ever had in the kitchen. Participants will prepare as well as judge the quality of all the food prepared by
both teams in this class, but we will all come out as winners because everyone gets to create and eat!
Come prepared for fun in this newest class offering from Chef Jeremy, sure to be a great experience for
all ages and skill-sets. This class is very hands on. Pre-registration is required. On the menu:
Cost: $30 per person
Saturday, March 12th | 11:00 a.m. – 12:00 p.m.
The Whole Kids Club Presents…Leapin’ Leprechauns!- SOLD OUT!
This class will be taught by Chef Ani. Leap into the classroom for an hour of Irish food, fun and history!
You’ll learn all about the history of Ireland while trying Irish cheeses, Irish potato stew, Irish soda
bread and bread pudding with berries. Special skills we’ll practice include browning meat, mixing,
cracking eggs and making a fruit sauce. You’ll have so much fun, you might go home dancing a jig! This
class is a drop-off class- kids only please! Pre-registration is required.
Cost: $5 per Whole Kids Club member, $8 per non-member
Saturday, March 12| 6:00-9:00 p.m.
Brunch Confidence
This class will be taught by Chef Kevin. Going out for brunch is a weekend tradition for many, but with
it comes hassle- parking, waiting, crowds, etc. Skip that and host at home- easily and deliciously. Don’t
let the stress of hosting your next brunch event get in the way of having a great time with your guests. In
this class, we will focus on different methods of cooking brunch foods, covering your bases from
beverages to egg cookery. This class has vegetarian options available upon request and hands on
opportunities as desired. Pre-registration is required. On the menu:
● Homemade Virgin Bloody Mary Mix
● Ginger and Beet Smoothie
● Ham, Broccoli, and Cheese Scrambled Eggs
● Vegetable Fritatta with Goat Cheese and Arugula
● Berry Buckwheat Pancakes with Mint Hard Sauce
● Eggs Benedict with Hollandaise
Cost: $30 per person
Tuesday, March 16th | 6:00-8:30 p.m.
Perfecting Homemade Pizza
This class will be taught by Chef Ani. All of the flavor and fun of your corner pizza place, but with more
exotic ingredients and healthier to boot! There’s nothing better than snuggling in for the night with a
piping hot pizza and other Italian favorites. In this class, you will learn how to make a delicious chewy
pizza dough and how to adjust it to make a whole grain or thin crust pizza dough, how to stretch and
throw your dough, tips for topping and baking and make delicious sides to go along with your pies, as
well as simple instructions for pizza on the grill and stovetop. While our pizzas are baking, we’ll also
cook up some delicious appetizers to make your pizza party extra special. This class is hands on with
vegetarian options. Pre-registration is required. On the menu:
·
Arugula and Roasted Grape Salad in a Pizza Cone
·
Bruschetta with Asparagus Relish
·
Warm Marinated Italian Olives
·
Personal Pizzas with Variety of Topping
·
Dessert Pizza with Orange Marmalade and Chocolate Ricotta
Cost: $30 per person
Thursday, March 17th |6:00-9:00 p.m.
Foods of Ireland
This class will be taught by Chef Jeremy. Feast on Irish classics as well as some classic Irish history!
Chef Jeremy will prepare his special spread of Irish grub that’s certain to leave you with a full belly
before you join (or abstain) from the usual debauchery that comes with St. Patrick’s Day. We won’t chase
out any snakes, but we will leave you full and satisfied after a sampling of some of the best offerings that
combine Irish heritage with our American penchant for celebration. This class has hands on opportunities
as desired. Pre-registration is required. On the menu:
·
Leek and Potato Soup
·
Shepard’s Pie with Carrots, Celery and Onions in Puff Pastry
·
Classic Corned Beef Braised in Guinness and Beef Stock
·
Grilled Cabbage with Dill and Celery Seed
·
Mint Milkshakes
Cost: $30 per person
Friday, March 18th | 6:00-9:00 p.m.
Easter Preparation
This class will be taught by Chef Kevin. Easter is around the corner, which means it is time to finalize
your menu and brush up on all things lamb and ham! This class covers the bases including building a
complete meal, different types of protein cookery, mastering mashed potatoes, and a cornbread that would
make anyone excited to eat. This class has hands on opportunities as desired. Pre-registration is
required. On the menu:
● Spinach Salad with Bacon Vinaigrette
● Brined and Roasted Turkey Breast with Cranberry and Rosemary Sauce
● Persillade-Crusted Lamb with Dijon
● Chive Mashed Yukon Gold Potatoes
● Cornbread with Honey Orange Butter
Cost: $30 per person
Saturday, March 19th | 11:00 a.m. – 12:00 p.m.
The Whole Kids Club Presents...Around the World on a Dumpling- SOLD OUT!
This class will be taught by Chef Ani. Almost every country in the world makes some kind of dumpling.
There are filled dumplings, rolled dumplings, dropped dumplings and more! In this class, we’ll take a
world tour of dumplings and whip up Italian gnocchi, Indian samosas and dessert ravioli. This class
can be vegetarian upon request, and is open to kids ages 5-12. Our kids’ classes are drop off classes- kids
only, please! Pre-registration is required.
Cost: $5 for Whole Kids Club Members, $8 for Non-Members
Saturday, March 19th | 6:00-9:00 p.m.
Date Night: New York City- SOLD OUT!
This class will be taught by Chef Jeremy. The cuisine of New York is always cutting edge, always bold
and nearly always fantastic. Restaurants of New York are influenced by a magnitude of cultures and
never fall short on pizazz. We’ll create incredible dishes modeled after the famous New York restaurant
offerings and demystify them so you can make them right in your very own kitchen. New and innovative
techniques as well as time tested industry favorites will be featured in this class that highlights one of the
prominent food scenes in the world, New York City. This class can be gluten free upon request and has
hands on opportunities as desired. Pre-registration is required. On the menu:
·
Cold Fruit Soup of Champagne and Berries
·
Flatbread with Caramelized Onions, Bacon, Chived Goat Cheese and Mesclun Greens
·
Pan Seared NY Strip Steak with Pommes Frites and a Green Salad
·
Death By Chocolate
Cost: $30 per person
Wednesday, March 23rd | 6:00-8:30 p.m.
Spotlight on Technique: Creating Fresh Pastas at Home
This class will be taught by Chef Ani. Many of us keep pasta on hand in the pantry- for a quick dinner, a
light lunch or as a base for our favorite hot dishes and comfort foods. Dried pasta is a great staple, but it
has nothing on fresh pasta, which has luscious texture and rich flavor- and is easily made in your own
home with only three ingredients, all of which I bet are in your kitchen right now. Join Chef Ani as she
rolls out pasta history, shows you the science behind mixing perfect pasta and how to make four different
dishes perfect to celebrate upcoming Spring. Explore different pasta shapes and techniques, and discover
how to pair the right noodle with the right sauce. Additional lessons in this class include how to choose
the right type of flour for the right job, how make an authentic Italian pesto, how to make flavored pastas
and how to select a proper wine for cooking. This class has lots of hands on opportunities and has
vegetarian options upon request. Pre-registrations is required. On the menu:
●
Spaghetti with Spring Leeks
●
Farfalle with Handmade Pesto and Sautéed Asparagus
●
Orecchiette with Sausage and Kale
●
Ravioli with Peas and Mint
Cost: $30 per person
Thursday, March 24th | 6:00-9:00 p.m.
Skills III: Meat, Fish & Poultry
This class will be taught by Chef Jeremy. Don’t worry - no previous knife skills classes are required! In
this Advanced Edition of our popular series of Skills classes we will concentrate on utilizing fresh, whole
ingredients as we work on butchering and meat fabrication techniques. These techniques can turn the
most basic home chef into a culinary powerhouse, no cooking school required. Chef Jeremy will demo
then assist as you tie a roast, fillet a fish and de-bone a whole chicken turning each into a masterfully
crafted meal . The knowledge and skills learned in this class will provide continuing growth on a solid
foundation of skills that you will use in your kitchen for the rest of your life. This class can be gluten free
upon request and is very hands-on and you can expect to both prep and prepare foods during class under
supervision of the chef. Pre-registration is required. On the menu:
·
Pan Fried Half Chicken with Mashed Potatoes and Country Gravy
·
Seared Salmon with Capers, Fresh Dill and Lemony Onions
·
Herb Crusted Roast Beef Au Jus with Chard and Bacon
·
A Selection of Whole Foods Market Desserts
Cost: $30 per person
Friday, March 25th | 6:00-9:00 p.m.
Great Friday Seafood Feast
This class will be taught by Chef Kevin. It’s Good Friday, and with our superlative seafood, we can make
it a GREAT Friday! Treat yourself to a night off from cooking, and enjoy a seafood-tasting menu from
Chef Kevin. Throughout the meal, Chef Kevin will explain his step-by-step process for preparing each
dish, with cooking tips and tricks in every course. This class has gluten free options available upon
request. Pre-registration is required. On the menu:
● Salad Course
● Seafood Appetizer
● Seafood Entrée
● Dessert
Cost: $30 per person
Saturday, March 26th | 11:00 a.m. – 12:00 p.m.
The Whole Kids Club Presents…Spice is Nice
This class will be taught by Chef Ani. One of the best places to look in the kitchen for extra flavor is the
spice rack. There are hundreds of spices that you can cook with (and don’t worry, they’re not all spicy).
We’ll use all sorts of spices to make Indian spiced cashews, Tex Mex beef and bean tacos and
gingersnap cookies and more! You’ll learn how to toast up, grind up and use your own spices, and how
to figure out which spices go together, and with what foods. We’ll also show you how to toast nuts,
brown meat and make a cookie dough. This class can be vegetarian upon request, and is open to kids ages
5-12. Our kids’ classes are drop off classes- kids only, please! Pre-registration is required.
Cost: $5 for Whole Kids Club Members, $8 for Non-Members
Saturday, March 26th | 1:00-2:30 p.m.
Creating Kombucha
This class will be taught by Bryan Bertsch of Deane’s Organic Kombucha. Join Bryan, owner
and brewer at Deane's Organic Kombucha to learn all about kombucha, a probiotic beverage that
has been brewed for centuries to promote good health. It's also delicious! Bryan will explain the
finer point of enjoying and brewing kombucha and send you home with your very own
kombucha starter so you can start your own batch. Come with questions! Pre-registration is
required.
Cost: $30 per person
Wednesday, March 30th | 6:00-9:00 p.m.
Is it Spring Yet?
This class will be taught by Chef Kevin. It may seem like Winter will never end, but Spring is just around
the corner. We are too excited to wait to eat the Spring’s bounty, so we will get an early taste of Spring
with some of Chef Kevin’s favorites early season vegetables. We will touch on some of the best
ingredients of the season: asparagus, lamb, peas, rhubarb, and more! This class has hands on
opportunities as desired. Pre-registration is required. On the menu:
● Charred Asparagus with Whipped Goat Cheese, Toasted Pecans, Lemon Vinaigrette
● Whole Grain Pasta Primavera
● Seared Lamb Burger with Tzatziki and Arugula Salad
● Spring Pea Risotto with Shrimp
● Strawberry Rhubarb Cobbler
Cost: $30 per person
Thursday, March 31st | 6:00-9:00 p.m.
Salute to Shellfish
This class will be taught by Chef Jeremy. Some of the tastiest morsels of food come from the ocean,
however they can also be some of the trickiest and most intimidating to prepare. We’re headed straight to
our famous seafood department to get a sampling of our superlative shellfish, then head back to the
classroom to show you the best ways to prepare some of our favorites. Together we will learn everything
from how to crack an oyster to making sure those stubborn scallops don’t stick to the pan while tasting
everything along the way! We’ll teach you the techniques sure to take the worry out of the process.
Demonstrating tricks and tips that will have you preparing everything under the sea with confidence, Chef
Jeremy will have you comfortable approaching the seafood counter in no time. This class is gluten free
and pescatarian, with hands on opportunities as desired. This menu will feature many items available
seasonally but is subject to change without notice depending on availability. Pre-registration is required.
On the menu:
·
Oysters on the Half Shell with Mignonette sauce
·
Mussels a la Meniere, with White Wine and Garlic
·
Pan Seared Sea Scallops with Garlic Butter
·
Littleneck Clams with Linguine and Parsley
·
Chocolate Scalloped Cups with Peanut Butter (don’t worry, does not contain shellfish!)
Cost: $30 per person