Upcoming Whole Foods Market Lake Calhoun Cooking …€¦ · Upcoming Whole Foods Market Lake Calhoun Cooking Classes ... cooking classes to accommodate food allergies, ... The techniques
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Upcoming Whole Foods Market Lake Calhoun Cooking Classes
Pre-registration for classes and select events is required. Registration is required no later than 48
hours prior to the class date. To register, please call 612.927.8141 or visit our customer
service desk in person at the Lake Calhoun store. If a class is full, we can add you to our
waiting list in case of a cancellation. To be added to a waiting list, please call 612.927.8141 or e-
mail Chef Ani at ani.loizzo@wholefoods.com. Classes and events are subject to change or
cancellation. If a class is cancelled, or if you can no longer attend a class you have registered for,
you will receive a cooking classroom credit for the amount of your registration fee. This credit is
valid for six months from the date of your class. If you cannot attend a class that you have
registered for, you must call Whole Foods Market Lake Calhoun and cancel at least 48
hours in advance in order to receive a credit. We will gladly make adjustments to most
cooking classes to accommodate food allergies, aversions and dietary preferences. It is helpful
for the Chefs to have this information ahead of time, so please let us know of your needs when
you register. 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!
Tuesday, February 14th | 6:00-9:00 p.m.
Love Me Tenderloin- SOLD OUT!
This class will be taught by Chef Jeremy. Stretch out the weekend with a delicious, romantic
cooking class! Learn all about the delicious options available to you when eating the most
cherishes cut in the butcher’s case, the sumptuous beef tenderloin! There’s a good reason why
this highly prized cut of beef gets so much attention and on those special occasions when you
choose to indulge - we will teach you to make the most delicious offerings from the king of beef,
the tenderloin! This class can be gluten free (please specify upon registration). Pre-registration
is required. On the menu:
Sparkling Black Cherry Spritzer
Brandy Glazed Steak Bites with Homemade Steak Sauce
Bacon Wrapped Filet Mignon Beef Tenderloin
Loaded Baked Potatoes with Bacon, Aged Cheddar Cheese and Sour Cream
Sautéed Green Beans with Garlic and Lemon
A Special Surprise Dessert Presentation!!!
Cost: $30 per person
Wednesday, February 15th | 6:00-8:30 p.m.
Perfecting Homemade Pizza- SOLD OUT!
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, as well as simple
instructions for pizza on the grill and stovetop, and how to turn your pizza into yummy calzones.
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:
Winter Bruschetta
Shaved Fennel Salad with Citrus Supremes
Grilled Eggplant Napoleons
Personal Pizzas with Variety of Topping
Dessert Calzones with Chocolate Ricotta Filling
Cost: $30 per person
Thursday, February 16th | 6:00-8:30 p.m.
Cooking Fundamentals: Creating Great Sauces- SOLD OUT!
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 Portabella Mushrooms with Red Wine Jus
Vanilla Bean Crème Anglaise with Seasonal Fruit and Pistachio Crumble
Cost: $30 per person
Friday, February 17th | 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, February 18th | 10:00 a.m. – 11:00 a.m. (please note earlier than usual time)
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 triple berry smoothies, a rolled cheese omelet, blueberry
muffins and build your own yogurt parfait that will make your mornings extra yummy. This
class can be vegetarian and/or gluten-free upon request (please specify upon registration) and is a
drop-off class- kids only please! Pre-registration is required.
Cost: $8 per Whole Kids Club member, $10 per non-member
Saturday, February 18th | 6:00-9:00 p.m.
The World’s Best Burger- SOLD OUT!
This class will be taught by Chef Jeremy. It’s America’s favorite food and we will show you the
hands-down best way to cook the world’s tastiest burger - it’s easier than you might think. We
will talk about how to source the right ingredients of the highest quality and then we’ll actually
grind our own meat as we discover why the burger just may be the world’s most perfect food.
We’ll also make a world-class from scratch veggie burger recipe and try some of the best sides
that our Whole Foods deli has to offer rounding out our meal. We will wrap up class with
banana splits as we finish by discussing the art and science grilling and recap what we do to get
perfect results at home every time, just in time for grilling season. This class can be gluten free
upon request (please specify upon registration). Pre-registration is required. On the menu:
House Ground Beef Burgers with Bacon on a Pretzel Bun
Award Winning Veggie Burgers made from scratch
Served with a selection of our favorite Whole Foods deli sides
Special Dessert: Banana Splits with Hot Fudge and Walnuts
Cost: $30 per person
Tuesday, February 21st | 6:00-8:00 pm.
Raw Foods 101- SOLD OUT!
This class will be taught by Chef AmyLeo. After a long cold winter of eating warm hearty foods
to carry you though those dark delightful days, what could be more invigorating than some
deliciously-healthful, raw delicacies? Join Chef AmyLeo as you peak into the world of raw with
these health-winning recipes. From appetizer to dessert raw is what’s upcoming in spring. In
additon to learning these recipe you will walk away with kitchen tips on plant-based eating and
raw foods preparation tips. This class is vegan/vegetarian/gluten-free friendly. It has hands-on
opportunities as desired. Pre-registration is required. On the menu:
Chilled Cucumber Soup
Marinated Collard Ribbons
Zucchini Peanut Thai Noodles
Banana Kiwi Pudding
Cost: $30 per person
Wednesday, February 22nd | 6:00-8:30 p.m.
Around the World in Five Dumplings- SOLD OUT!
This class will be taught by Chef Ani. With just a little flour, water and guidance, you can make
delicious dumplings from all over the world- in your very own kitchen! 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, France,
Korea, China and Poland 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 (please specify upon registration). Pre-registration is
required. On the menu:
Italian Spinach and Sundried Tomato Ravioli
Gnocchi Parisiens with Chives
Polish Cheese Pierogi
Korean Kimchi Vegetable Mandu
Chinese Spicy Pork Steamed Buns
Cost: $30 per person
Thursday, February 23rd | 6:00-8:00 p.m.
Ingredient Spotlight: Exploring Plant Based Proteins- SOLD OUT!
This class will be taught by Chef Ani. It seems like the number one question that plant-based
eaters get asked is “where does your protein come from?” Well, we’re going to show you. There
are many grains, legumes, nuts, seeds and vegetables that contain a surprising amount of protein.
In this class, we’ll learn the ins and outs of cooking with a variety of protein rich vegan foods,
discuss how to combine foods for best flavor and nutrition, and learn how to transform these
foods into dishes that even carnivores will love. Additional lessons in this class include how to
make your own chorizo spice blend, how to make seitan, how to caramelize onions and how to
stir fry. Class has hands on opportunities as desired, is vegan friendly and can be mostly gluten
free upon request. Come hungry! Pre-registration is required. On the menu:
● White Bean Soup with Rosemary and Maple Tempeh “Bacon”
● Seitan Chorizo Fajitas
● Tempeh Laab (Thai Stir Fry with Shallots and Herbs)
● Provencal Lentils with Caramelized Onions and Olive Relish
● Tofu Pad Thai
● Dark Chocolate Hummus with Seasonal Fruit
Cost: $30 per person
Friday, February 24th | 6:00-9:00 pm.
Into the Oven: Roasting & Braising- ONE OPEN SPOT!
This class will be taught by Chef Jeremy. Some of history’s most storied and
flavorful dishes emerge from the oven still bubbling and golden brown. We’ll learn to master
some time tested cooking techniques as we prepare some of Chef Jeremy’s favorite recipes. It is
one of the most consistent ways of cooking food and the oven is a tool we all have at home. It’s a
simple tool, but can break down tough meats and vegetables and create complex flavors that are
unfound in any other cooking method. Learn the secrets to roasting and braising that will bring
your cooking completely to the next level then join us for a whole class dedicated to the almighty
oven. This class has hands on opportunities as desired. Pre-registration is required. On the
menu:
Mulled Apple Cider with Orange and Spice
Merlot Braised Short Ribs with Jalapeno Cornbread
Potatoes Au Gratin with Crispy Maple Ham
Stovetop Braised Kale Wild Mushrooms
Poached Bosc Pears with Vanilla Ice Cream and Cinnamon
Cost: $30 per person
Saturday, February 25th | 6:00-9:00 p.m.
Date Night: Italy- SOLD OUT!
This class will be taught by Chef Jeremy. The foods of Italy have been a culinary staple in
American culture for decades, and tonight, we’ll explore modernized versions of Italian foods
based off the old favorites. The cuisine of Italy embraces a farm to table philosophy that reflects
what we are trying to achieve with the local dining trend in this country right now, but they have
been practicing eating this way in Italy for years! 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:
Italian Soda with Sour Cherry Syrup and Lemon
Warm Endive Salad with Candied Pecans and Fontina Cheese, Maple Vinaigrette
Fresh Linguine with Crab, Preserved Lemon, Capers and Dill, Oyster Mushroom Broth
Merlot Braised Beef Short-Rib with Potato Gnocchi and Wilted Spinach
Cannoli with Creamy Chocolate Filling
Cost: $30 per person
Wednesday, March 1st | 6:00-9:00 p.m.
Skills III: Meat, Fish & Poultry- ONE OPEN SPOT!
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 Chicken with Mashed Potatoes and Country Gravy
Seared Salmon with Capers, Fresh Dill and Lemony Onions
Oven Roasted Roast Beef Au Jus with Chard and Bacon
A Selection of Whole Foods Market Desserts
Cost: $30 per person
Thursday, March 2nd | 6:00-8:00 p.m.
Taste Bud Travels: Give Thai a Try- SOLD OUT!
This class will be taught by Chef Ani. Thai cuisine is like nothing else on Earth. Complex,
aromatic, well balanced and endlessly flavorful, Thai dishes are many culinary adventurers’
favorite destination. The flavors in Thai cuisine may be complex, but the ingredients needed to
recreate those flavors and aromas, sights and sounds at home are simple and easily obtained here
at Whole Foods Market. Join us to investigate the Thai pantry, learn how to balance sweet, salty,
spicy, bitter and sour flavors to create flavorful soups, salads, main dishes and desserts, and how
to create the common Thai condiment of fish sauce, garlic and lime known as phrik nam pla.
Additional lessons will include how to infuse broths with aromatics, how to stir-fry and how to
work with rice noodles and sticky rice. Class has hands on opportunities as desired and is
suitable for gluten free customers. Come hungry! Pre-registration is required. On the menu:
Thai Style Spring Rolls with Tamarind Dipping Sauce
Green Mango Salad
Tom Kha Gai (Aromatic Coconut Soup with Chicken)
Thai Green Curry with Seasonal Vegetables
Shrimp Pad Thai
Thai Sticky Rice with Mango
Cost: $30 per person
Friday, March 3rd | 6:00-8:30 p.m.
Spotlight on Technique: Creating Fresh Pastas at Home- SOLD OUT!
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 (please specify upon registration). Pre-registrations is required. On the menu:
● Fettuccine with Spring Leeks
● Pappardelle with Fresh Pesto and Sautéed Asparagus
● Garganelli (Hand Formed Tube Pasta) with Amatriciana Sauce
● Ravioli with Peas and Mint
Cost: $30 per person
Saturday, March 4th | 11:00 a.m. – 12:00 p.m.
The Whole Kids Club Presents…Make Your Own 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 easy and delicious roll your own
pasta! Chef Ani will teach you how to make pappardelle (long ribbons) and farfalle (bowties).
You’ll also learn how to make fresh pesto and garlic breadsticks! This class will teach you all
about how to use flour, crack eggs, roll dough, and use fresh herbs, 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 is vegetarian and is a drop-off class- kids only please! Pre-registration is required.
Cost: $8 per Whole Kids Club member, $10 per non-member
Tuesday, March 7th | 6:00-8:00 pm.
Cooking with Seitan- SIX OPEN SPOTS!
This class will be taught by AmyLeo. In the mood for some protein “staying power”? While a
well-balanced, whole-foods, plant-based diet typically offers sufficient protein, once in a while
we just want that protein-packed meal. While these dishes are made of Mock Meat there is no
mocking the protein. This class is vegan. It has hands-on opportunities as desired. Pre-
registration is required. On the menu:
Mock Chicken Ala Queen over Forbidden Rice
Spinach Salad w/Seared Mock Duck Drizzled with Reduced Balsamic-Lime Vinaigrette
Grilled Seitan & Asparagus Pink Rice Pilaf
Cost: $30 per person
Wednesday, March 8th | 6:00-8:30 p.m.
Taste Bud Travels: Korean Seoul Food- SOLD OUT!
This class will be taught by Chef Ani. There are few cuisines with more spice, spirit and exotic
appeal than the food of Korea. Influenced by many other nations, yet retaining its own flavor,
you will delight in the Chinese influence of steamed buns, the Vietnamese influence of rice flour
crepes, and the Japanese influence of eel, along with many unique and creative dishes. Join us to
explore some of Korean cuisine’s most popular dishes, explore the Korean pantry and enjoy a
brilliant family style meal. Additional lessons included in this class will be how to make
homemade kimchi, the method of marinating and how to perfect your stir frying and deep frying
techniques. Class has gluten free options- please specify upon registration. This class has hands
on opportunities as desired. On the menu:
Homemade Kimchi
Gimbap (Seaweed and Crab Rolls with Kimchi)
Kimchi Jjigae (Kimchi Soup)
Pork Bibimbap (Seasoned Rice with Many Toppings)
Bulgogi (Korean Beef Barbecue)
Korean Fried Chicken
Cost: $30 per person
Thursday, March 9th | 6:00-8:30 p.m.
Taste Bud (Domestic) Travels: Italian-American Comfort Foods- SOLD OUT!
This class will be taught by Chef Ani. There is just something about Italian American cuisine
that is warm and comforting. Italian-American cuisine focuses on many of the same ingredients
as Italian cuisine- tomatoes, cured meats, pasta, eggplant and fresh cheeses, but with a more-
stick-to-your-ribs style that is much beloved in American cuisine. As Italian-American dishes
have entered the mainstream, however, the Italian insistence on cooking things the intentional,
careful way and using the finest ingredients has fallen by the wayside, and its time to apply that
Italian sensibility to the Italian American style. Whether you grew up eating braciole and lasagna
or enjoyed it at the neighborhood red sauce restaurant, Italian-American cuisine that is a little
lighter, a little cleaner, but with all the flavor of the dishes you grew up with is well within your
reach. In this class, Chef Ani will teach you to make an excellent version of a classic Italian-
American bolognese, how to work with fresh cheeses, how to make flavorful, succulent
meatballs and crisp fried eggplant. This class has hands on opportunities as desired. Pre-
registration is required. On the menu:
Italian-American Bolognese
Handmade Potato Gnocchi
Fresh Lasagna
Seared and Braised Meatballs with Pappardelle
Eggplant Parmesan
Tiramisu
Cost: $30 per person
Friday, March 10th | 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 always the
hardest reservation to get. A table is strategically placed right in the busy kitchen and patrons are
subject to (and treated by) the whims of the chef as to what they will eat in their multi course
tasting adventure. I promise, this is a culinary gamble that always pays off! In our version of the
chef’s table we’ll have a flurry of eight courses that are guaranteed to amaze and delight!
Our courses will include the best of the best of what is available on the day of the class, hand
selected for freshness and seasonality. Place a little trust in the chef and you’re in for a truly
unique culinary 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. On the menu:
Menu will be determined by the Chef based on what is best at the market that day!
Cost: $30 per person
Wednesday, March 15th | 6:00-8:30 p.m.
Sensational Seafood- SOLD OUT!
This class will be taught by Chef Ani. If cooking seafood makes you nervous, you’re not alone.
Though it is actually one of the easiest and most delicious things a home cook can prepare, there
are some tricks to learn and knowledge to undertake before you can effortlessly turn out perfect
seafood at home, and this class aims to give you exactly that. If you haven’t had our seafood
before, you’re in for a real treat- it is fresh, sustainable and absolutely delicious, with no
antibiotics, growth hormones or preservatives. Whether you’ve never seared a filet salmon in
your life or simply need to add more recipes to your collection, this class will go through several
of the major seafood cooking methods, show you how to select the right pans and cooking gear
for cooking seafood, how to season it to perfection and how to tell when it’s perfectly done. This
class has gluten-free options upon request (please specify upon registration) and has hands on
opportunities as desired. Pre-registration is required. On the menu:
Salmon Crudo with Asian Pear and Black Sesame
Marinated Thai-Style Grilled Shrimp Skewers
Double Salmon Chowder
Sweet and Spicy Broiled Fish
Pan-Seared Scallops with Spring Vegetable Ragout
One Surprise Dish- determined on the day based on best available
Cost: $35 per person
Thursday, March 16th | 6:00- 8:30 p.m.
Ingredient Spotlight: Cooking and Baking with Beer- SOLD OUT!
This class will be taught by Chef Ani. The Twin Cities has gone beer crazy. There’s a taproom
or a dozen in every neighborhood, and shelves upon shelves of interesting, exotic beers at the
liquor store. This awesome bounty is great for curious cooks as well, as beer is a great ingredient
for cooking and baking. Beer can be earthy, sweet, fruit, sour, bitter and smoky, just to name a
few of the many flavors that beer can add to a dish. Beer’s complexity can also make it a little
tricky to cook with, and in this class, we’ll take some of the mystery out of it. We’ll go over how
to select the right beer for the right dish, when to use it as is and when to reduce it, and how to
highlight the flavor of the beer in a full menu of sweet and savory dishes. This class has hands on
opportunities as desired. Pre-registration is required. On the menu:
● Beer Marinated Shrimp Ceviche
● Wisconsin Beer Cheese Soup
● Beer Glazed Carrots
● Steak Au Poivre with Beer Reduction
● Chocolate Stout Mousse with Salted Beer Caramel
Cost: $35 per person
Tuesday, March 21st | 6:00-9:00 p.m.
Quick Weeknight Meals- FIVE OPEN SPOTS!
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 is gluten free and has hands on
opportunities as desired. Pre-registration is required. On the menu:
Simple Greens Salad, lets choose what vinaigrette to make
Pan-Seared Chicken with Lemon and Thyme Pan Gravy
Honey Glazed Carrots with Lavender and Sea Salt
Sautéed Spinach with Garlic and White Wine
A Selection of Desserts
Cost: $30 per person
Thursday, March 23rd | 6:00-9:00 p.m.
Mastering Meat- SOLD OUT!
This class will be taught by Chef Ani. There is some serious science behind cooking protein rich
foods such as meat and seafood. Adding meat to a hot pan or oven seems like a simple thing, but
it is in fact a series of complex things going on in that pan that can give you a perfect sear, a
precise doneness and crispy skin. Luckily, with a few tricks of the trade, proper pan selection, a
little patience and a little time, you can turn out restaurant-quality proteins without making a
reservation or paying a premium. The first step to cooking great meat is to find a great butcher,
and we’ve got you covered. In addition to our always available helpful butchers, Chef Ani can
teach you how to perfectly poach, grill, broil, pan sear, stir-fry and braise delicious meaty dishes.
You’ll discuss thermodynamics, metallurgy and the science of seasoning, then tuck into the
delicious dishes that you will create. Class has hands on opportunities as desired and gluten free
options available upon request. Come hungry! Pre-registration is required. On the menu:
● Poached Chicken Breast Salad with Dill
● Grilled Marinated Skirt Steak Fajitas
● Pan-Seared Duck with Fava Beans and Wild Mushrooms
● Broiled Moroccan Lamb Chops with Harissa
● Stir-Fried Chicken Thighs with Peapods
● Root Beer Glazed Oven-Braised Ribs
Cost: $35 per person
Friday, March 24th | 6:00-9:00 p.m.
Salute to Shellfish- SOLD OUT!
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 Scallops with Garlic Butter
Littleneck Clams with Linguine and Parsley
A Selection of Desserts
Cost: $30 per person
Saturday, March 25th | 11:00 a.m. – 12:00 p.m.
The Whole Kids Club presents…Delicious Dumplings!- SOLD OUT!
This class will be taught by Chef Ani. Almost every country in the world makes dumplings of
some kind. In India, they make samosas, in Italy they make ravioli, in Germany they make
spaetzle and ore! Today, we’re going to make spaetzle with cheese from Germany, shrimp
spring rolls from Vietnam and American baked apple dumplings. You’ll learn how to fold
dumpling wrappers, how to make a dumpling out of batter and how to roll puff pastry. 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: $8 per Whole Kids Club member, $10 per non-member
Saturday, March 25th | 6:00-9:00 p.m.
Date Night: Soul Foods of the South- SOLD OUT!
This class will be taught by Chef Jeremy. The American South has a rich heritage of food and
the culture that surrounds it. We will look at what’s involved in a traditional Southern meal
preparation and talk about why these foods have come to represent the south and what part they
played in its storied heritage. I hope you come hungry, because southern hospitality won’t allow
you to go home without full bellies! Unlike many of our other Date Night offerings, this class
has ample opportunities for hands-on participation under the direction of the chef, so come
prepared to help cook! Pre-registration is required. On the menu:
Peach Sweet Tea
Famous Buttermilk Fried Chicken
Black-Eyed Peas
Braised Greens
Mashed Potatoes
Homemade Biscuits
Homemade Apple Pie
Cost: $30 per person
Tuesday, March 28th | 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:
It’s a surprise!
Cost: $30 per person
Wednesday, March 29th | 6:00-8:30 p.m.
Quick Breads and Flatbreads- SOLD OUT!
Baking can be a little intimidating, even to those that are comfortable whipping up all sorts of
savory dishes. Baking is a little more exacting, with a little more science than your average
weeknight meal, but all it takes is an understanding of ingredients and different mixing and
baking techniques to give you great breads and treats every time. In this class, we’ll delve into
some of the main techniques and ingredients used for baking quick breads and flatbreads.
Whether you’ve never picked up a measuring cup or have struggled a bit to get your baked goods
just right, there are great lessons for all abilities and levels of familiarity with baking. You’ll
learn how to properly manage yeast, chemical leaveners such as baking powder, and how to
choose the right fats and flours for each particular baked good, and learn how to cook breads in
the oven, on the grill and on a griddle or pan. This class is vegetarian friendly. Come with
questions! Pre-registration is required. On the menu:
● Yeasted Grilled Flatbread with Spring Vegetables
● Havarti Dill Buttermilk Biscuits
● Garlic Naan with Quick Chickpea Masala
● Flour Tortillas with Chorizo-Style Seitan and Avocado
● Whole Grain Crepes
● Sweet Scones with Jam
Cost: $30 per person
Thursday, March 30th | 6:00-8:30 p.m.
Spotlight on Technique: Crafting Vegan Cheeses at Home- SIX OPEN SPOTS!
This class will be taught by Chef Ani. What’s ooey gooey, creamy, savory and completely plant
based? Homemade vegan cheese. In this class, we’ll go through the ingredients, processes and
techniques behind making great vegan substitutes for several different dairy cheeses using nuts,
seeds, soy and more. Learn about how to add savory flavor to vegan cheeses and other dishes,
how to use vegan thickeners and stabilizers such as agar agar and xanthan gum, and how to use
these cheeses in a variety of different ways. This class is vegan friendly. Gluten free options are
available upon request and hands on opportunities are available as desired. Pre-registration is
required. On the menu:
Vegan Brie with Fruit Compote
Vegan Herbed Chevre
Vegan Feta Cheese
Vegan Smoky Gouda
Vegan Parmesan
Cost: $30 per person
Friday, March 31st | 6:00-9:00 p.m.
Date Night: Prime Rib- ONE OPEN SPOT!
This class will be taught by Chef Jeremy. Certainly one of America’s favorite dinner offerings,
the prime rib roast has taken center stage at many a buffet. No longer does this delicacy have to
be only for dining out on special occasions. In this class you will learn how to select and cook
prime rib in the comfort of your own home, complete with flavorful au jus and paired with
classic sides you’re sure to love. We’ll teach you the trick to building a great salt crust, a
technique that will give you juicy, succulent meat. Additional lessons in this class include how to
build a potato gratin, work with seasonal fruit, and build a great homemade vinaigrette. This
class has gluten free options available upon request and has hands on opportunities as desired.
Pre-registration is required.
On the menu:
Salt Crusted Prime Rib Roast served with Rosemary Au Jus
Mixed Greens with Reduced Balsamic Vinaigrette
Wisconsin Style Scalloped Potatoes with Four Cheeses
Sautéed Spinach with Garlic, White Wine and Lemon
Inside-Out Apple Crisp with French Vanilla Ice Cream
Cost: $30 per person
Saturday, April 1st | 11:00 a.m. – 12:00 p.m.
The Whole Kids Club Presents…April Food Fools!- SOLD OUT!
This class will be taught by Chef Ani. What if you went to bite into a cupcake...and it was
MEATLOAF? What if your sushi had surprises inside? Sometimes it’s good to be a little silly
with your food, and today we’re going to have some fun with April Fools foods- foods that look
like one thing but are completely another. It’s art, it’s a giggle, and it’s going to taste good when
you whip up cupcakes for dinner with a side of bugs, pie snacks, a fruity fake-out dessert
and more! Pre-registration is required. 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: $8 per Whole Kids Club member, $10 per non-member
Monday, April 3rd | 6:00-9:00 p.m.
Quick Weeknight Meals- SIX OPEN SPOTS!
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 is gluten free and has hands on
opportunities as desired. Pre-registration is required. On the menu:
Simple Greens Salad, lets choose what vinaigrette to make
Pan-Seared Chicken with Lemon and Thyme Pan Gravy
Honey Glazed Carrots with Lavender and Sea Salt
Sautéed Spinach with Garlic and White Wine
A Selection of Desserts
Cost: $30 per person
Wednesday, April 5th | 6:00-8:00 p.m.
Taste Bud Travels: Vivacious Vietnam
This class will be taught by Chef Ani. Bright with herbs, redolent with chilies, deep with umami
and exciting to enjoy, Vietnamese cuisine is a big part of the Minnesotan culinary landscape.
Whether you grew up with spring rolls and bubble tea or are still waiting to discover the
pleasures of a great bahn mi, a homemade Vietnamese repast can help highlight the best of
summer or chase away the worst of winter. Using ingredients available right here at Whole
Foods Market, we’ll cook our way through a big meal of Vietnamese classics, discuss the
governing principles of Vietnamese culinary life and explore the items that you can stock in your
pantry to give everything from rice to dessert a wonderful Vietnamese flavor. Learn the ins and
outs of working with sticky rice, rice paper and rice noodles, building a quick, flavorful broth,
how to make quick pickles and how to make the classic Vietnamese condiment, nuoc cham. This
class is dairy free and has gluten-free options upon request (please specify when registering) and
has hands on opportunities as desired. Pre-registration is required. On the menu:
Fresh Vegetable Spring Rolls with Nuoc Cham
Quick Chicken Pho with Star Anise
Rice Noodle Salad with Grilled Vietnamese Meatballs
Caramelized Tofu Bahn Mi with Quick Pickles
Sticky Rice Pudding with Mango and Coconut
Cost: $30 per person
Friday, April 7th | 6:00-9:00 p.m.
Seafood Smorgasbord
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: $35 per person
Saturday, April 8th | 6:00-9:00 p.m.
Date Night: Italy
This class will be taught by Chef Jeremy. The foods of Italy have been a culinary staple in
American culture for decades, and tonight, we’ll explore modernized versions of Italian foods
based off the old favorites. The cuisine of Italy embraces a farm to table philosophy that reflects
what we are trying to achieve with the local dining trend in this country right now, but they have
been practicing eating this way in Italy for years! 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:
Italian Soda with Sour Cherry Syrup and Lemon
Warm Endive Salad with Candied Pecans and Fontina Cheese, Maple Vinaigrette
Fresh Linguine with Crab, Lemon, Capers and Dill, Oyster Mushroom Broth
Herb Crusted Rack of Lamb with Escarole, Cherry Tomatoes and Tuscan Potatoes
Cannoli with Creamy Chocolate Filling
Cost: $30 per person
Monday, April 10th | 6:00-9:00 p.m.
Anti-Inflammatory Cooking- SIX OPEN SPOTS!
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 self-analysis 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
Tuesday, April 11th | 6:00-9:00 p.m.
Healthy Delicious
This class will be taught by Chef Jeremy. Why does there have to be a divide between healthy
and delicious. Chef Jeremy will show you how to prep and execute a meal that has equal parts of
both. No longer should you feel that eating healthy has to involve removing your favorite
ingredients or only having tiny portions. In this class we will indulge in heart healthy offerings
and learn what makes us fear our food. What we can have and what we can’t will all be
demystifies as we prepare a meal together that will satisfy the soul while preserving the spirit for
a long life of fulfillment and prosperity. Let’s eat together as we learn about what foods we
should take in moderation and what we can splurge on while we learn about the science and
research that tells us what, why and how to eat the things we love! Pre-registration is required.
On the menu:
Salad of Grilled Vegetables with Homemade Balsamic Vinaigrette
Caramelized Onion Flatbread with Herbed Goat Cheese and Arugula
Pan Seared Chicken Breasts with Lemon and Thyme Reduction
Sides: Oven Roasted Beets & Braised Kale with Shitake Mushrooms
Coconut Sorbet with Mint and Raspberries
Cost: $30 per person
Thursday, April 13th | 6:00-8:30 p.m.
Sensational Seafood
This class will be taught by Chef Ani. If cooking seafood makes you nervous, you’re not alone.
Though it is actually one of the easiest and most delicious things a home cook can prepare, there
are some tricks to learn and knowledge to undertake before you can effortlessly turn out perfect
seafood at home, and this class aims to give you exactly that. If you haven’t had our seafood
before, you’re in for a real treat- it is fresh, sustainable and absolutely delicious, with no
antibiotics, growth hormones or preservatives. Whether you’ve never seared a filet salmon in
your life or simply need to add more recipes to your collection, this class will go through several
of the major seafood cooking methods, show you how to select the right pans and cooking gear
for cooking seafood, how to season it to perfection and how to tell when it’s perfectly done. This
class has gluten-free options upon request (please specify upon registration) and has hands on
opportunities as desired. Pre-registration is required. On the menu:
Hawaiian Style Salmon Poke Cups
Cioppino (Italian Seafood Stew)
Classic British Fish and Chips
Broiled Fish with Chilies and Lime
Pan Seared Sesame Crusted Scallops
One surprise dish- determined day of by what is best available
Cost: $35 per person
Friday, April 14th | 6:30-8:00 p.m.
Rock and Roll Sushi- FOUR OPEN SPOTS!
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! Pre-
registration is required.
Cost: $35 per person
Saturday, April 15th | 2:00-3:00 p.m. (please note later than usual time)
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 enjoy the strange but delicious dessert
sushi. This class can be gluten free and vegetarian upon request (please specify when
registering) and is a drop-off class- kids only please! Pre-registration is required.
Cost: $8 per Whole Kids Club member, $10 per non-member
Tuesday, April 18th | 6:00-9:00 p.m.
Beginning Knife Skills and Cooking Techniques- SEVEN OPEN SPOTS!
This class will be taught by Chef Jeremy. In this Thailand Edition of our popular series of Knife
Skills classes, we will concentrate on building a foundation of kitchen skills. By learning (or re-
learning) the basics of knife usage and knife skills, we will help you develop the techniques that
you can use to continue building your skill set well into the future. We will be using fresh,
seasonal ingredients as we work, establishing or expanding on your knowledge base to make you
more comfortable in the kitchen cooking from scratch. Chef Jeremy will demonstrate
fundamental cutting techniques, then assist you as we perform those 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, allowing you to quickly and easily cook meals from scratch
at home without a lot of fuss, and making sure you can make maximum use of your grocery
investments. This class is gluten free and has great vegetarian and vegan options available upon
request (please specify when registering). 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. Pre-registration is
required. On the menu:
Roll Your Own Fresh Spring Rolls with Herbs, Bell Peppers and Shrimp
Salad of Baby Greens and Fresh Tomatoes with a Homemade Vinaigrette
Thai Green Coconut Curry with Sea Scallops Seasonal Vegetables
Aromatic Jasmine Rice with Cilantro, Lime and Green Peas
Cost: $30 per person
Wednesday, April 19th | 6:00-8:00 p.m.
Taste Bud Travels: Give Thai a Try- THREE OPEN SPOTS!
This class will be taught by Chef Ani. Thai cuisine is like nothing else on Earth. Complex,
aromatic, well balanced and endlessly flavorful, Thai dishes are many culinary adventurers’
favorite destination. The flavors in Thai cuisine may be complex, but the ingredients needed to
recreate those flavors and aromas, sights and sounds at home are simple and easily obtained here
at Whole Foods Market. Join us to investigate the Thai pantry, learn how to balance sweet, salty,
spicy, bitter and sour flavors to create flavorful soups, salads, main dishes and desserts, and how
to create the common Thai condiment of fish sauce, garlic and lime known as phrik nam pla.
Additional lessons will include how to infuse broths with aromatics, how to stir-fry and how to
work with rice noodles and sticky rice. Class has hands on opportunities as desired and is
suitable for gluten free customers. Come hungry! Pre-registration is required. On the menu:
Thai Style Spring Rolls with Tamarind Dipping Sauce
Green Mango Salad
Tom Kha Gai (Aromatic Coconut Soup with Chicken)
Larb (Stir Fried Meat with Rice Powder and Fresh Herbs)
Shrimp Pad Thai
Thai Sticky Rice with Mango
Cost: $30 per person
Thursday, April 20th | 6:00-8:30 p.m.
Takeout Fakeout- THREE OPEN SPOTS!
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 Pad Thai
Chicken Tikka Masala
Chinese Pork and Scallion Potstickers
Tacos de Pescado
Thin and Crispy Supreme Pizza
Cost: $30 per person
Friday, April 21st | 6:00-8:00 p.m.
Mad About Mushrooms
This class will be taught by Chef AmyLeo from Vegan Affairs. Mushrooms can be a great
ingredient for plant-based eaters and omnivores alike. There are many varieties of both wild and
cultivated mushrooms to choose from, and mushrooms are naturally high in protein, vitamins
and minerals while being low in calories. Mushrooms offer a great canvass for creative cooking
and can be used to add heartiness and “umami” or savory flavor to a wide variety of dishes. In
this class, you’ll use mushrooms of all sorts to create satisfying, savory dishes that take full
advantage of the flavor and texture of the mighty mushroom. This class is vegan and can have
gluten free options upon request (please specify when registering) and has hands-on
opportunities as desired. Pre-registration is required. On the menu:
Portabella Pizza
Mushroom Miso Soup
Mushroom and Wild Rice Salad
Cost: $30 per person
Monday, April 24th | 6:00-9:00 p.m.
Artisan Tacos and Salsas- SIX OPEN SPOTS!
This class will be taught by Chef Jeremy. Salsa has long ago surpassed ketchup as America’s
most popular condiment. Our love for tacos are the major reason for this and creative chefs have
taken the traditional taco and let it travel around the world, creating delicious fusion tacos. We
will start by making and canning some fresh salsa (and you’ll be taking a jar home!) and then
preparing three different delicious types of tacos. Learn the recipes that helped this humble street
food become a culinary powerhouse in our increasingly popular tacos and salsa class. This class
can be gluten free upon request and has hands on opportunities as desired. Pre-registration is
required. On the menu:
Mixed Seafood Tacos with Herb Salad, Avocado and Sour Cream
Cuban Style Carnitas Cooked in Lime Mojo
Spicy Pork Al Pastor with Pineapple Salsa and Lime
Homemade Salsa Verde Cooking and Canning Demonstration
Cost: $30 per person
Tuesday, April 25th | 6:00-9:00 p.m.
Kitchen Science: Sous Vide and Other Methods
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:
“Grilled” Chicken Caesar Salad
Sous Vide New York Strip Steak with Parsley Butter
Perfect Mashed Potatoes, with Country Style Gravy
Asparagus Tips with Lemon, Garlic and Shallots
Fresh Strawberry Consommé with Vanilla Cheesecake
Cost: $30 per person
Wednesday, April 26th | 6:00-8:30 p.m.
Cooking and Baking with Yogurt- SIX OPEN SPOTS!
This class will be taught by Chef Ani. Yogurt is an amazing ingredient that is often overlooked.
While many Americans are happy to eat it with fruit-on-the-bottom, traditional and Greek yogurt
is used worldwide to tenderize protein, to carry the flavor of spices and herbs, to stabilize and
thicken soups and to enrichen every baked good from flatbreads to tart dough. In this class, we’ll
explore the history and global love of yogurt, the different varieties of yogurt that are great for
savory cooking and how to infuse it into a six course menu. This class has vegetarian options
upon request (please specify upon registration) and hands on opportunities as desired. Pre-
registration is required. On the menu:
Spiced Mango Lassi (Yogurt Drink)
Yogurt Flatbreads with Creamy Yogurt Spinach and Artichoke Dip
Ramp and Asparagus Soup with Yogurt
Seasonal Salad with Green Goddess Dressing
Moroccan Spiced Yogurt Marinated Grilled Chicken
Yogurt Tart Dough with Greek Yogurt Cream and Maple Roasted Pears
Cost: $30 per person
Thursday, April 27th | 6:00-8:30 p.m.
Around the World in Five Dumplings- SIX OPEN SPOTS!
This class will be taught by Chef Ani. With just a little flour, water and guidance, you can make
delicious dumplings from all over the world- in your very own kitchen! 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, Mexico,
Japan, China and Germany 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 (please specify upon registration). Pre-registration is
required. On the menu:
Italian Wild Mushroom Agnolotti
German Spaetzle with Asparagus
Japanese Chicken and Shiitake Gyoza
Chinese BBQ Pork Steamed Buns
Fried Chocolate Banana Sweet Empanadas
Cost: $30 per person
Friday, April 28th | 6:00-9:00 p.m.
Flambé: Foods on Fire- FIVE OPEN SPOTS!
This class will be taught by Chef Jeremy. Usually fire in the pan=time to order takeout, with a
notable exception: the flambe. This technique is more than just flash in the pan- it’s a way to
create deep, complex flavors (and to impress the heck out of your guests). In this exciting class,
we will explore the uses of fire as a cooking tool in the kitchen safely and easily, what, when and
how to flambe, and how to choose flavors and techniques that pair well with the flashy, fancy
flambe. This class can be gluten free upon request and has hands on opportunities as desired.
Pre-registration is required. On the menu:
Salad of Citrus, Bacon and Watercress with Flambéed Cognac Vinaigrette
Filet Mignon Steak Dianne with a Flambéed Brandy and Mushroom Pan Gravy
Asparagus Tips with Slivered Almonds and Lemon
Creamy Mashed Potatoes with Butter and Garlic
Bananas Foster Flambé with Vanilla Ice Cream
Cost: $30 per person
Saturday, April 29th | 11:00 a.m. – 12:00 p.m.
The Whole Kids Club Presents…Delicious Dumplings!- SOLD OUT!
This class will be taught by Chef Ani. You could travel all around the world, and almost
everywhere you went, there would be delicious dumplings. A dumpling can be made from bread
or grains, or can be filling stuffed in a wrapper made from many different things. In this class,
we’re going to visit three countries on the Dumpling Express- Italy for calzones, Japan for
potstickers, or gyoza, and Germany for fruity spaetzle. This class might get a little messy, so
make sure you’re not wearing your most favorite fancy clothes today! This class is hands
on. Vegetarian options are available (please specify upon registration). Classes are suitable for
kids 5-14, and are drop off classes- kids only please! Pre-registration is required.
Cost: $8 for Whole Kids Club Members, $10 for non-members
Saturday, April 29th | 6:00-9:00 p.m.
The Chef’s Table- ONE OPEN SPOT!
This class will be taught by Chef Jeremy. In any restaurant, the Chef’s Table is always the
hardest reservation to get. A table is strategically placed right in the busy kitchen and patrons are
subject to (and treated by) the whims of the chef as to what they will eat in their multi course
tasting adventure. I promise, this is a culinary gamble that always pays off! In our version of the
chef’s table we’ll have a flurry of eight courses that are guaranteed to amaze and delight! Our
courses will include the best of the best of what is available on the day of the class, hand selected
for freshness and seasonality. Place a little trust in the chef and you’re in for a truly unique
culinary 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. On the
menu:
Menu will be determined by the Chef based on what is best at the market that day!
Cost: $30 per person
Tuesday, May 2nd | 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 self-analysis 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
Wednesday, May 3rd | 6:00-8:30 p.m.
Crafting Fresh Cheese at Home: Ricotta, Mozzarella and Burrata- SEVEN OPEN SPOTS!
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 show you how to use your fresh cheeses to complement spring fruits
and vegetables in light, delicious dishes. This class is hands on and vegetarian friendly, with
gluten free options upon request (please specify when registering). Pre-registration is required.
On the menu:
Fresh Burrata with Sauteed Artichoke Hearts
Pizza di Primavera with Leeks and Fresh Mozzarella
Ricotta Gnocchi with Asparagus and Fresh Pesto
Strawberry Shortcakes with Balsamic Drizzle and Whipped Ricotta
Cost: $35 per person
Thursday, May 4th | 6:00-9:00 p.m.
Plant Based Breakfast for Dinner- THREE OPEN SPOTS!
This class will be taught by Chef AmyLeo from Vegan Affairs. Breakfast can be one of the
trickiest meals to jazz up- we tend to stick to our habits, and well, we’re sleepy, so it’s easy to
get caught in a rut of oatmeal or the same smoothie. AmyLeo is here to help, not only showing
you great vegan “traditional” breakfast foods, but also to help you change your mind frame about
exactly what breakfast foods can be. Using healthy fruits, vegetables, nuts, seeds and grains,
you’ll whip up plant-based breakfast so delicious, you may want to have these dishes for lunch
and dinner too. This class is vegan and can have gluten free options upon request (please specify
when registering) and has hands-on opportunities as desired. Pre-registration is required. On the
menu:
Hearty Pancakes with Banana-Pear Sauce
Next Level Avocado Toast
Savory Quinoa with Toasted Hemp Seeds
Cost: $30 per person
Friday, May 5th | 6:00-8:30 p.m.
Taste Bud Travels: Marvelous Mexico
This class will be taught by Chef Ani. Traditional Mexican food is vibrant, healthful and full of
the flavor of chilies, limes, maize and more! We’ll go beyond the Americanized Tex-Mex that is
often mis-identified as Mexican food for some of the true flavors of Mexico. You’ll learn all
about the vast culinary landscape of our neighbors, the importance of certain ingredients
throughout Mexican culture and learn how to work with different types of fresh and dried chilies,
how to make your own chile powder, how to whip up your very own horchata and the science
behind cooking with maize. This class has gluten-free options available upon request and hands
on opportunities as desired. Pre-registration is required. On the menu:
Horchata (Rice and Almond Milk with Cinnamon)
Homemade Tortilla Chips with Shrimp Ceviche
Tacos de Pescado with Salsa Verde and Avocado Crema
Sweet Corn and Vegetable Tamales
Churros with Spicy Chocolate Chile Sauce
Cost: $30 per person
Saturday, May 6th | 11:00 a.m. – 12:00 p.m.
The Whole Kids Club Presents…Celebrate Cinco De Mayo!- SOLD OUT!
This class will be taught by Chef Ani. Today, we’ll learn all about the history, culture food and
fun of one of our country’s neighbors: Mexico. We’ll whip up a sweet and frothy watermelon
lime aqua fresca, smashed guacamole, build your own quesadillas and baked mini churro
bites. Pre-registration is required. This class has vegetarian options and is a drop-off class- kids
only, please! Pre-registration is required.
Cost: $8 per Whole Kids Club member, $10 per non-member
Saturday, May 6th | 6:00-9:00 p.m.
Date Night: France- THREE OPEN SPOTS!
This class will be taught by Chef Jeremy. The cuisine of France has a rich and storied heritage
dating back hundreds of years. We will delve into what made this little country such a culinary
powerhouse and eat some of the best culinary offerings the French are known for. We will also
discuss how the introduction of the French brigade system (still used in modern kitchens today),
and how it forever changed the world of restaurant cooking. 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, delicious 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. Pre-registration is required. On the menu:
A Tasting of Gourmet French Cheeses with Chef Selected Accompaniments
Moules Mariniéres, Mussels with Garlic, and White Wine served with Baguette
Grilled Filet Mignon with Herb Compound Butter
Sautéed Spinach with Garlic and Wine
Creamy Russet Potato Puree
Vanilla Crème Brûlée
Cost: $30 per person
Monday, May 8th | 6:00-9:00 p.m.
Cooking with Wine
This class will be taught by Chef Jeremy. As Julia Child has been quoted, “I love to cook with
wine, sometimes it even makes its way into the food!” In this exciting class, we will explore the
use of wine as a cooking ingredient in the kitchen. When added at full-strength, or reduced into a
dish, wine can be a flavorful and useful tool in creating a memorable dish. We will demystify the
world of cooking with wine, show you how to learn which types of wine to use for cooking
different types of dishes, and how and when to use them for maximum effect. This class is gluten
free and has hands on opportunities as desired. Pre-registration is required. On the menu:
Baby Romaine Salad with Grilled Onion, Strawberries and Port Wine Vinaigrette
Pan Seared Chicken Breasts with Chardonnay Sauce
Sherry Glazed Carrots with Honey and Lavender
Sautéed Spinach with Garlic wilted in White Wine
Cherries Jubilee served over Vanilla Ice Cream
Cost: $30 per person
Tuesday, May 9th | 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 is gluten free and has hands on
opportunities as desired. Pre-registration is required. On the menu:
Simple Greens Salad, lets choose what vinaigrette to make
Pan-Seared Salmon with Beurre Blanc and Tarragon
Honey Glazed Carrots with Lavender and Sea Salt
Sautéed Spinach with Garlic and White Wine
A Selection of Desserts
Cost: $30 per person
Wednesday, May 10th | 6:00-9:00 p.m.
Mastering Meat
This class will be taught by Chef Ani. There is some serious science behind cooking protein rich
foods such as meat and seafood. Adding meat to a hot pan or oven seems like a simple thing, but
it is in fact a series of complex things going on in that pan that can give you a perfect sear, a
precise doneness and crispy skin. Luckily, with a few tricks of the trade, proper pan selection, a
little patience and a little time, you can turn out restaurant-quality proteins without making a
reservation or paying a premium. The first step to cooking great meat is to find a great butcher,
and we’ve got you covered. In addition to our always available helpful butchers, Chef Ani can
teach you how to perfectly poach, grill, broil, pan sear, stir-fry and braise delicious meaty dishes.
You’ll discuss thermodynamics, metallurgy and the science of seasoning, then tuck into the
delicious dishes that you will create. Class has hands on opportunities as desired and gluten free
options available upon request. Come hungry! Pre-registration is required. On the menu:
● Poached Chicken Breast Salad with Dill
● Grilled Marinated Skirt Steak Fajitas
● Pan-Seared Duck with Cherry Chutney
● Broiled Moroccan Lamb Chops with Harissa
● Stir-Fried Pork with Peapods
● Root Beer Glazed Oven-Braised Ribs
Cost: $35 per person
Thursday, May 11th | 6:00-8:00 p.m.
The Vegetables You Want to Eat: Spring Edition- SIX OPEN SPOTS!
This class will be taught by Chef Ani. Don’t get me wrong, I love winter vegetables, but it’s
nice to switch gears into Spring. Spring vegetables are generally low-maintenance and naturally
sweet, requiring often just a quick dip in hot water or a few minutes in a hot oven to turn into
something truly delicious. Spring vegetables seasons are fleeting, so there is no time like the
present to dive into these delicious vegetables and create some light but flavorful meals. In this
class, we’ll show you how to select, store, prep and cook your veggies in a variety of ways, how
to choose great flavors to pair with your star ingredients, and even how to preserve them for later
on in the year. You’ll also learn how to make a fresh seasonal pesto, a quick pickle and light,
fluffy shortcakes. This class is vegetarian friendly, with gluten free options available upon
request and hands on opportunities as desired. Pre-registration is required. On the menu:
● Crostini with Fava Bean Pesto and Radish Crudo
● Poached Artichokes with Salsa Verde
● Sweet Pea and Leek Soup with Sourdough Croutons
● Salad of Asparagus Three Ways with Shallots and Sesame
● Wild Mushroom Flatbread
● Seasonal Fruit Shortcakes with Whipped Chèvre Cream
Cost: $30 per person
Friday, May 12th | 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. On the menu:
It’s up to you!
Cost: $30 per person
Saturday, May 13th | 11:00 a.m. – 12:30 p.m.
The Whole Kids Club Presents…Beginning Baking- SOLD OUT!
This class will be taught by Chef Ani. If you missed out on the June baking class, here’s another
round of our most popular kids’ class: beginning baking! Many kids have a sweet tooth (or
teeth!), and baking is a great way to learn reading, math, science and more in the kitchen! In this
fun class, we’ll learn how to make some kid friendly baking classics. You’ll make your own pita
for delicious pita sandwiches, cornbread muffins with honey butter, choose your own
adventure cookies, and whip up chocolate pudding pies. You’ll learn all about ingredients and
what many different baking terms like “cream”, “whip” and “sift” mean. This class is good for
vegetarian kids. Classes are suitable for kids ages 5-12, and are drop off classes- kids only
please! Please wear clothes you don’t mind getting a little dirty. Please note that this class is
longer than our usual Saturday classes. Pre-registration is required.
Cost: $10 for Whole Kids Club Members, $15 for non-members
Saturday, May 13th | 6:00-9:00 p.m.
Iron Chef Minnesota- FOUR OPEN SPOTS!
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:
It’s a surprise!
Cost: $30 per person
Monday, May 15th | 6:00-9:00 p.m.
Knife Skills: Intermediate Techniques- SOLD OUT!
This class will be taught by Chef Jeremy. Learn great, more complex knife skills- no
experience required! In this Intermediate Edition of our popular series of Knife Skills classes,
we will concentrate on utilizing fresh seasonal ingredients as we work on improving your knife
skills and make you more comfortable in the kitchen. Chef Jeremy will demonstrate, then assist
you as you perform some intermediate cutting techniques together. The knowledge and skills
learned in this class will be 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 (please specify upon registration).
Please note that this class is very hands-on and you can expect to both prep and cook foods
during class under supervision of the chef. Pre-registration is required. On the menu:
Bruschetta with Tomatoes, Basil, Mozzarella and Reduced Balsamic Vinegar
French Onion Soup with Gruyere Cheese on a Crostini
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
Cost: $30 per person
Tuesday, May 16th | 6:00-9:00 pm.
Kitchen Science: Sous Vide and Other Methods- SIX OPEN SPOTS!
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:
Old School Deviled Eggs with a New School Technique
Sous Vide New York Strip Steak with Parsley Butter
Perfect Mashed Potatoes, with Country Style Gravy
Asparagus Tips with Lemon, Garlic and Shallots
Fresh Strawberry Consommé with Vanilla Cheesecake
Cost: $30 per person
Wednesday, May 17th | 6:00-8:00 p.m.
Easy Strategies for Lower Carb Eating
This class will be taught by Chef Ani. Many of us are looking to slim down a bit, and there are
many ways to trim calories from your recipes without trimming flavor. In this class, we’ll
explore easy ways to substitute vegetables and other lower calorie, lower carb foods in place of
pasta, rice, potatoes and more! The focus will be on fresh, flavorful recipes with lots of
vegetables that are quick to prepare, with little special equipment required. Please note that we
are not medical professionals, and that this class is intended for culinary instruction only- please
consult your physician or healthcare provider with medical or nutrition questions related to the
Paleo diet. This class is gluten free and has hands on opportunities as desired. Pre-registration is
required. On the menu:
Cauliflower Crust Pizza
Celery Root Chowder
Zucchini Fettuccine with Pesto
Cauliflower Rice Bi Bim Bap
Eggplant Lasagna Rolls
Shirataki Noodle Pad Thai
Cost: $30 per person
Thursday, May 18th | 6:00-9:00 p.m.
Date Night: India- SEVEN OPEN SPOTS!
This class will be taught by Chef Jeremy. The flavors of India are robust and flavorful.
Techniques perfected over hundreds of years combined with intensely aromatic spices, unique
ingredients and storied cultural heritage. These are a few of the reasons why India draws people
from all over the world into its amazing food culture. Explore the world of Indian cuisine with us
as we travel halfway across the world to experience food in a way that no other culture in the
world could possibly emulate. 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, skill building and of course, delicious 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. Pre-
registration is required. On the menu:
Champagne Mango Lassi
Cucumber and Mint Raita and Mango Chutney
Spiced Vegetable Chaat with Garlic Naan Bread
Palak Paneer (Braised Spinach with Fresh Cheese)
Chicken Tikka Masala and Kaali Dal (Black Lentils)
Lamb Rogan Josh with Saffron Basmatti Rice and Green Peas·
Cost: $30 per person
Friday, May 19th | 6:00-9:00 p.m.
Ingredient Spotlight: The Beauty of Bacon
This class will be taught by Chef Ani. Grab a bacon-loving friend and come on in for this
delicious dinner! You’ll be rendered speechless at how versatile bacon can be as we whip up a
full feast of nitrate and nitrite free goodness. You’ll learn all about what makes Whole Foods
Market bacon, prosciutto and pancetta better than the rest, how to work with different varieties of
bacon and how to complement the flavor of these meats with fresh seasonal vegetables and
leaner cuts of meat/seafood. You’ll learn how to use the rendered bacon fat to create a hot
vinaigrette and how to incorporate this smoky, savory item into desserts. This class has hands on
opportunities as desired. Pre-registration is required. On the menu:
Pancetta Chips with Asparagus and Basil Dip
Sweet Corn Soup with Savory Prosciutto Crumble
Hot Spinach Salad with Bacon Vinaigrette
Pasta Carbonara with Leeks and Bacon Wrapped Scallops
Bacon Oatmeal Chocolate Chip Cookies
Cost: $30 per person
Saturday, May 20th | 11:00 a.m. – 12:00 p.m.
The Whole Kids Club Presents…Healthy Snacks!- SOLD OUT!
This class will be taught by Chef Ani. There is so much healthy food out there for you to eat,
and a lot of it is super delicious! In this class, we’ll enjoy fruits, veggies, beans, grains and more
that will help your body and brain to grow while tasting really awesome too, especially when it’s
time for a SNACK! We’ll make super green hummus, bbq ranch roasted chickpeas, almond
butter balls and sweet rainbow mini pizzas. This class is vegetarian, and can be gluten free or
vegan (please specify upon registration). This class is open to kids ages 5-12. Our kids’ classes
are drop off classes- kids only, please! Pre-registration is required.
Cost: $8 for Whole Kids Club Members, $10 for Non-Members
Saturday, May 20th | 6:00-9:00 p.m.
The Chef’s Table- FIVE OPEN SPOTS!
This class will be taught by Chef Jeremy. In any restaurant, the Chef’s Table is always the
hardest reservation to get. A table is strategically placed right in the busy kitchen and patrons are
subject to (and treated by) the whims of the chef as to what they will eat in their multi course
tasting adventure. I promise, this is a culinary gamble that always pays off! In our version of the
chef’s table we’ll have a flurry of eight courses that are guaranteed to amaze and delight! Our
courses will include the best of the best of what is available on the day of the class, hand selected
for freshness and seasonality. Place a little trust in the chef and you’re in for a truly unique
culinary 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. On the
menu:
Menu will be determined by the Chef based on what is best at the market that day!
Cost: $30 per person
Monday, May 22nd | 6:00-9:00 p.m.
Butchering and Cooking Meat- SIX OPEN SPOTS!
This class will be taught by Chef Jeremy. In this edition of our popular series of skill building
classes we will concentrate 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 demonstrate these techniques, then assist you as you tie a roast, de-bone a whole
chicken and grind your own sausage from scratch. We’ll also combine everything together into
family style feast fit for a king. The knowledge and techniques learned in this class will provide a
solid foundation of skills that you will use in your kitchen for the rest of your life, no previous
experience required! This class can be gluten free upon request and is very hands-on as you can
expect to prepare foods during class under supervision of the chef. Pre-registration is required.
On the menu:
Buttermilk Fried Chicken
Bangers and Mash
Oven Roasted Filet Mignon
A Selection of Sides from our Prepared Foods Department
Banana Split with Walnuts and Fudge
Cost: $30 per person
Tuesday, May 23rd | 6:00-9:00 p.m.
Artisan Tacos and Salsas- FIVE OPEN SPOTS!
This class will be taught by Chef Jeremy. Salsa has long ago surpassed ketchup as America’s
most popular condiment. Our love for tacos are the major reason for this and creative chefs have
taken the traditional taco and let it travel around the world, creating delicious fusion tacos. We
will start by making and canning some fresh salsa (and you’ll be taking a jar home!) and then
preparing three different delicious types of tacos. Learn the recipes that helped this humble street
food become a culinary powerhouse in our increasingly popular tacos and salsa class. This class
can be gluten free upon request and has hands on opportunities as desired. Pre-registration is
required. On the menu:
Mixed Seafood Tacos with Herb Salad, Avocado and Sour Cream
Cuban Style Carnitas Cooked in Lime Mojo
Spicy Pork Al Pastor with Pineapple Salsa and Lime
Homemade Salsa Verde Cooking and Canning Demonstration
Cost: $30 per person
Wednesday, May 24th | 6:00-8:30 p.m.
Amazing Appetizers: Sensational Spring
This class will be taught by Chef Ani. After a long chilly winter, it sure is nice to see spring!
With warmer weather comes lots of green things popping out of the ground and into the grocery
store, and many reasons to have your friends and family over to enjoy them. Join Chef Ani to
learn how to structure a great party menu, shortcuts, tips and tricks to keep your sanity while
hosting a party, and how to whip up some new and classic warm weather hors d’oeuvres that are
delicious, beautiful and easy to make. In this class, you’ll learn how to select and store the
freshest vegetables, fruits, mushrooms, herbs and cheeses, how to tell the exact moment when a
green vegetable is perfectly cooked and how to prepare fresh herbs for maximum flavor. This
class is vegetarian and has hands on opportunities as desired. Pre-registration is required. On
the menu:
Sweet Pea Lemonade
Burrata with Braised Leeks, Asparagus, Mint and Pistachios
Chive Gougères with Roasted Scallion and Chive Cream
Wild Mushroom Pâté
Artichoke and Goat Cheese Filo Tarts
Sweet Pea Blini with Savory Garlic Jam
Strawberry Shortcakes with Mint and Basil
Cost: $30 per person
Thursday, May 25th | 6:00-8:30 p.m.
Peak Pick: Celebrating Copper River Salmon- SIX OPEN SPOTS!
This class will be taught by Chef Ani. Just like fresh fruit and vegetables, seafood has seasons.
In late spring and early summer, Alaskan Copper River Salmon is sought after with the same
fervor of wild mushrooms, ramps or the first little wild strawberries. With a very short season
starting in mid-May and ending in mid-June, this fish must be enjoyed during its brief
appearance at your fish counter. Like many species of salmon, Copper River salmon is high in
Omega-3 fatty acids, protein and delicious flavor. In this class, we’ll learn all about Copper
River- where it comes from, why it is so delicious and how to enjoy it using a variety of cooking
methods. In this class, you’ll also learn how to preserve fish by salt curing and how to cook this
delicious fish by just about every method there is. Class has gluten-free options upon request and
has hands on opportunities desired. Pre-registration is required. On the menu:
Homemade Gravalax (Salt Cured Salmon) Two Ways
Spring Spinach Salad with Slow-Roasted Salmon
Salmon Chowder with Smoked and Poached Salmon
Grilled Salmon with Salsa Verde
Pan Seared “Everything Bagel” Salmon
Salmon En Papillote with Asparagus and Cous Cous
Cost: $35 per person
Saturday, May 27th | 11:00 a.m. – 12:00 p.m.
The Whole Kids Club Presents…Peas, Please!- ONE OPEN SPOT!
This class will be taught by Chef Ani. They’re sweet, and small, and the very best in springtime.
They’re green, round and are packed with protein, vitamins and minerals. Knowing all that, and
after we make these delicious dishes, you’ll be saying “more peas, please!” We’ll whip them up
into sweet pea hummus, mash them into pea and chickpea burgers, make spring pasta with
pea pesto and even blend up mint chip pea dip for dessert. This class is vegetarian, and can be
gluten free or vegan (please specify upon registration). This class is open to kids ages 5-12. Our
kids’ classes are drop off classes- kids only, please! Pre-registration is required.
Cost: $8 for Whole Kids Club Members, $10 for Non-Members
Tuesday, May 30th | 6:00-9:00 p.m.
BBQ Science: Ribs Three Ways- SIX OPEN SPOTS!
This class will be taught by Chef Jeremy. Ribs are one of the most desirable barbecue offerings,
and definitely one of the hardest to master. Almost every culture in the world has a rib recipe to
offer, and we have taken three of the most popular and simplified everything so that anyone can
easily reproduce them at home. The great meat mystery will be a thing of the past after learning
these tricks and tips! You will be able to craft the most delectable morsel of barbecue goodness
ever to grace your table after learning these three takes on cooking ribs, all of which emphasize
different techniques; roasting, braising and steaming. Another great, timeless lesson in this class-
how to make your own barbecue sauce. With a little science and little finesse, you’ll be a
barbecue master in no time. This class is gluten free. Pre-registration is required. On the menu:
Baby Back Ribs, Dry Rubbed and Brushed with…
Homemade Apple Cider Barbecue Sauce
Herb and Citrus Marinated Lamb Rib Chops served with…
Cherry Tomato and Arugula Salad
Korean Kalbi Beef Ribs, Marinated and Served with Spicy Kimchi
Cost: $30 per person
Wednesday, May 31st | 6:00-8:30 p.m.
Canning and Preserving 101
This class will be taught by Chef Ani. If you love to eat seasonally and love variety, canning and
preserving should be part of your kitchen repertoire. Despite the bubbling cauldrons of jam and
mandatory thermometers and squeaky clean equipment, canning can really and truly be a
straightforward and easy way to preserve salsas, pickles, jams and more, made from perfectly
ripe in season produce that you can enjoy at its peak long after the season is over. In this class,
we’ll focus on the basics of canning: what you can and can’t can, the equipment you need, how
to choose ingredients, techniques to know and how to prepare fruits and vegetables for canning.
Then, Chef Ani will run you through examples of classic canning recipes, including some
updates for modern palates, like savory and low sugar jams and pickles that go way beyond
cucumbers. Finally, she’ll give you some of her favorite ways to use this bounty of canned items
in year-round baking and savory cooking. Come prepared to get a little messy and ask Chef Ani
all of your tough canning questions! Please note: dinner will not be served during this class
(though their will be snacks), so please plan accordingly. This class is vegan and gluten-free and
has hand-on opportunities as desired. Pre-registration is required. On the menu:
Low-Sugar Strawberry Vanilla Jam
Roasted Tomato Salsa (Perfect for Homegrown Tomatoes!)
Spicy Pickled Green Beans
Fermented Kimchi
Cost: $30 per person
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