Upcoming 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, visit our customer service desk, or go online at www.wholefoodsmarket.com/stores/minneapolis 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 e-mail Culinary Director Ani Loizzo at [email protected], or call the main store number (612.927.8141) if you have any questions. Thank you! Wednesday, January 29th | 6:00-8:00 p.m. Peak Pick: Pear-fection This class will be taught by Chef Ani. When the weather grows frigid and frightful, I start to miss the tomatoes, berries and stone fruits of summer, but then I remember- PEARS! Nothing is a better winter treat than biting into a juicy, succulent pear. This versatile fruit can be used in sweet and savory dishes and can add sweetness, acidity and complexity to everything from appetizers to desserts. Pears bring fiber, Vitamin C, a velvety texture and bright flavor to the table to complement other fall foods such as pomegranate and root vegetables. In this class, you’ll learn how to pick the perfect pear, how to store them for maximum shelf life, taste the difference between our many varieties and enjoy them raw, poached, pan-seared and roasted in a winter feast. Additional skills learned in class include how to turn fruits and vegetables into chips, how to make a crumb crust and a quick, eggless custard and how to make a fruit mostarda. Pre-registration is required. On the menu: Ginger Pear Fizz Baked Brie with Pear Crostini Pear and Fennel Salad with Blue Cheese Pear and Celery Root Soup with Caramelized Shallots Pan-Roasted Pork with Parsnips and Pear Mostarda Roasted Pear and Vanilla Bean Tartlets with Gingersnap Crusts Cost: $30 per person Thursday, January 30th | 6:00-8:00 p.m. Getting Saucy- Vegetarian Edition This class will be taught by Chef Ani. One of the easiest ways to add elegance and flavor to a dish is to sauce it- be it with pesto, béchamel or a salted caramel. Sauce making is in the kitchen’s middle ground- halfway between art and science- and can be one of the trickiest things for a home cook to master. 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 and hold sauces for service, how to select the right sauce for the right dish, and how to tweak basic sauce recipes for a new take on an old classic. Additional lessons will include the secret to crispy roasted potatoes, how to season a cast iron pan, how to use indirect heat while working with eggs and candy making basics. Class is vegetarian friendly, has gluten-free options upon request and has hands on opportunities as desired. Come hungry! On the menu: Roasted Asparagus with Hollandaise
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Transcript
Upcoming 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, visit our customer service desk, or go online at
www.wholefoodsmarket.com/stores/minneapolis 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 e-mail Culinary
Director Ani Loizzo at [email protected], or call the main store number (612.927.8141) if
you have any questions. Thank you!
Wednesday, January 29th | 6:00-8:00 p.m.
Peak Pick: Pear-fection This class will be taught by Chef Ani. When the weather grows frigid and frightful, I start to
miss the tomatoes, berries and stone fruits of summer, but then I remember- PEARS! Nothing is
a better winter treat than biting into a juicy, succulent pear. This versatile fruit can be used in
sweet and savory dishes and can add sweetness, acidity and complexity to everything from
appetizers to desserts. Pears bring fiber, Vitamin C, a velvety texture and bright flavor to the
table to complement other fall foods such as pomegranate and root vegetables. In this class,
you’ll learn how to pick the perfect pear, how to store them for maximum shelf life, taste the
difference between our many varieties and enjoy them raw, poached, pan-seared and roasted in a
winter feast. Additional skills learned in class include how to turn fruits and vegetables into
chips, how to make a crumb crust and a quick, eggless custard and how to make a fruit mostarda.
Pre-registration is required. On the menu:
Ginger Pear Fizz
Baked Brie with Pear Crostini
Pear and Fennel Salad with Blue Cheese
Pear and Celery Root Soup with Caramelized Shallots
Pan-Roasted Pork with Parsnips and Pear Mostarda
Roasted Pear and Vanilla Bean Tartlets with Gingersnap Crusts
Cost: $30 per person
Thursday, January 30th | 6:00-8:00 p.m.
Getting Saucy- Vegetarian Edition This class will be taught by Chef Ani. One of the easiest ways to add elegance and flavor to a
dish is to sauce it- be it with pesto, béchamel or a salted caramel. Sauce making is in the
kitchen’s middle ground- halfway between art and science- and can be one of the trickiest things
for a home cook to master. 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 and hold sauces for service, how to select
the right sauce for the right dish, and how to tweak basic sauce recipes for a new take on an old
classic. Additional lessons will include the secret to crispy roasted potatoes, how to season a cast
iron pan, how to use indirect heat while working with eggs and candy making basics. Class is
vegetarian friendly, has gluten-free options upon request and has hands on opportunities as
Pan Seared Mushroom Steaks with Red Wine Pan Sauce
Crispy Roasted Potatoes with Sauce Mornay (Creamy Cheese Sauce)
Apple Galette with Salted Caramel
Cost: $30 per person
Friday, January 31st | 6:00-8:30 p.m.
Delicious and Nutritious: Omega 3’s This class will be taught by Chef Jeremy. Often lauded for their superior health benefits, the
family of Omega fatty acids are relatively new to the healthy food world and thus often
misunderstood. There is a lot of misinformation circulated about what provides these healthful
helping fats and how much to consume to get benefits. Chef Jeremy has thoroughly researched
the world of Omega acids and will provide you with a wealth of knowledge about these healthy
fats as we create and eat some of the best and most delicious sources of the wonderful Omega 3
Fatty acid! This class has hands on opportunities as desired. Pre-registration is required. On the
menu:
· Classic Caesar Salad with Seared Scallop
· Cajun Blackened King Salmon with Avocado Cream Sauce
· Oven Finished Grass-Fed Beef with Walnut Pesto
· Pistachio and Olive Oil Cake
Cost: $30 per person
Monday, February 3rd | 6:00-8:30 p.m.
Weeknight Gourmet This class will be taught by Chef Jeremy. Crave those sensational “out to eat” style meals, but
do better on an “at home” budget? Then we have a solution for you. Whether you want to learn
great new recipes or just different cooking methods to expand your existing repertoire, this is the
class. We will cook and enjoy some fine dining favorites that will breathe new life into your
home cooking! The focus for this class is on learning new techniques that you can use in
versatile ways in your own home and make affordable items into a four-course feast. This class
has hands on opportunities as desired. Pre-registration is required. On the menu:
· Hand Rolled Gnocchi with Browned Butter and Capers
· Mussels In White Wine Sauce with Warm Baguette
· Green Salad with Caramelized Onions, Strawberries and Crispy Bacon Vinaigrette
· Macerated Strawberry Napoleon with Chantilly Cream
Cost: $30 per person
Wednesday, February 5th | 6:00-8:00 p.m.
Peak Pick: Cooking with Hearty Winter Herbs This class will be taught by Chef Ani. Many of us think of summer as herb season. In warm
weather, herbs are abundant and easy to grow, and most of these herbs can simply be chopped
and added by the handful to raw and cooked dishes. Winter herbs are a little more complicated-
sophisticated in flavor and harder to use, as their strong aroma and taste can quickly overwhelm
a dish. In this class, we’ll go through how to select, store, use and infuse oregano, rosemary,
thyme and sage into many different dishes in both sweet and savory ways. Additional lessons
will include how to preserve herbs in olive oil, vinegar and sweet syrups, how to make a fresh
pasta dough and how to make a quick jam. This class has hands on opportunities as desired and
has vegetarian options upon request. Pre-registration is required. On the menu:
Grapefruit Thyme Spritzer
Apple Gouda Tart with Sage
Orange Salad with Olives and Crispy Rosemary
Creamy Sunchoke Soup with Rosemary and Smoked Salt
Herbed Fresh Pasta with Sage Brown Butter
Pan Seared Pork with Peach Rosemary Jam
Thyme Infused Cornmeal Cake with Roasted Grapes
Cost: $30 per person
Thursday, February 6th | 6:00-8:00 p.m.
Peak Pick: The Cozy Winter Table- Vegetarian Edition This class will be taught by Chef Ani. The weather outside is frightful, but the kitchen is such a
delightful place to be in the winter months. Not only is it most likely the warmest room in the
house, but it is where families and friends gather to enjoy the best foods that the season has to
offer. Winter is ripe with root vegetables, leafy greens, citrus, pears and perfect for hearty, slow
cooking sauce. Throw in a hearty soup and a luscious dessert, and you might even forget that
your car is buried under three feet of snow. In this class, you’ll also learn how to prep hard
squashes and root vegetables quickly and safely, whip up a pan of perfectly caramelized onions
and the secrets of fondue. This class is vegetarian friendly and has hands on opportunities as
desired. Come hungry! On the menu:
Goat Cheese Fondue
French Onion Soup
Mushroom Bourguignon
Winter Greens Gratin
Root-atouille
Almond Scented Pear Tart
Cost: $30 per person
Friday, February 7th | 6:30-8:00 p.m.
Rock and Roll Sushi 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 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, is suitable for gluten free customers and has options for
vegetarian and vegan customers. Come hungry! Pre-registration is required.
Cost: $30 per person
Saturday, February 8th | 6:00-8:30 p.m.
Date Night: Vegetarian Edition This class will be taught by Chef Jeremy. Vegetarians don’t have to just eat salads. We will
bring you some of the best vegetarian offerings available in restaurant quality dishes. 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. Class is vegetarian friendly, has
gluten-free options available upon request and has hands on opportunities as desired. Pre-
registration is required. On the menu:
· A Sparkling Pomegranate and Coconut Spritzer
· Roasted Beets with Truffle Honey and Arugula
· A Grilled Vegetables with Balsamic Reduction and Seared Parmesan Polenta Cakes
· Wild Mushroom Risotto with Maple Cream
· Wine Poached Pears with Warm Brie, Endive and toasted Pumpkin Seeds
Cost: $30 per person
Sunday, February 9th | 11:00-1:30 p.m.
Best Brunch: Eggs! This class will be taught by Chef Jeremy. By far the most popular restaurant outing, brunch has
people dining out in droves on Sunday mornings. Well, avoid the wait and head right to the front
of the line in this class! You’ll learn how to flip and toss omelets and eggs like a pro in a hands-
on demo as we cook some of the newest brunch menu trends together and enjoy an afternoon
meal. Take home secrets, knowledge and recipes that you can use to amaze your friends and
family and make your next at-home brunch just as good if not better than any restaurant
offerings. This class can be gluten-free upon request, is suitable for vegetarian customers (as
long as eggs and dairy ore ok) and hands on opportunities like “make your own omelet” and “flip
your own eggs” are encouraged but not required. Pre-registration is required. On the menu:
· Traditional Huevos Rancheros with Peppers and Avocado
“Flip Your Own” Omelet Lesson - French vs. American Style Omelets
· Chilaquiles with Roasted Poblano Cream Sauce and “Eggs Any Style”
· Perfect Poached Eggs on a Classic Benedict with Hollandaise Sauce
Cost: $30 per person
Monday, February 10th | 6:00-8:00 p.m.
Vegan Fresh Pasta Making This class will be taught by Chef Ani. Making fresh pasta the traditional way is easy- it’s just
flour, salt and eggs..uh-oh! This makes traditional pasta a no-go for vegans, but luckily,
replacing the eggs in fresh pasta is relatively easy. Join Chef Ani to learn all about the art and
science of fresh pasta making, how to replace eggs and dairy in pasta and pasta sauces, how to
roll and shape the pasta into ravioli, farfalle, pappardelle and linguine. You’ll also learn how to
make a delicious tofu ricotta and how to infused pasta and sauce with tomato flavor and fresh
herbs. This class has lots of hands on opportunities and is vegan friendly. Pre-registration is
required. On the menu:
Linguine Aglio e Olio (with garlic and olive oil)
Tofu Ricotta Spinach Ravioli
Farfalle with Winter Herb Pesto
Pappardelle with Eggplant Caponata
Cost: $25 per person
Tuesday, February 11th | 6:00-8:00 p.m.
Getting the Most Out of Luxury Ingredients This class will be taught by Chef Ani. We’ve all done it. You pick up the nice bottle of truffle
oil, or the tin of caviar, or the tiny tube of saffron, look at the price and think “I’m going to screw
this up.” You put the jar down, and give up on the idea that you could do this beautiful, luxurious
ingredient justice. Luxury ingredients are becoming more and more readily available to home
cooks, and many keep them out of the grocery cart because they’re not sure how to use them.
Many of these ingredients are easy to use, once you know their tricks. Do you heat truffle oil, or
drizzle it in cool? Throw the saffron right in the pan or add it to the broth? How do you get every
bit of goodness out of that vanilla bean? This is your chance to explore these ingredients, without
having to commit to a full bottle or jar of each luxury item. We’ll employ these little flavor
bombs to their best effect to create a simple but decadent dishes that can make any dinner a
special occasion. This class has hands on opportunities as desired and can be gluten free upon
request. Pre-registration is required. On the menu:
Crostini with Truffle Pate and Melting Brie
Fresh Pasta with Seared Scallops, Caviar and Chives
Pan-Seared Duck with Saffron Infused Shaved Brussel Sprouts
Vanilla Bean Panna Cotta with Brandied Cherries
Cost: $30 per person
Wednesday, February 12th | 6:00-8:00 p.m.
Death By Chocolate: A Full Meal Celebration of Chocolate and Cocoa 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-snacking-and-desserts-only chocolate in the
market and enjoy a seductively satisfying five course menu. This class 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 and Pomegranate
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
Cost: $30 per person
Thursday, February 13th | 6:00-9:00 p.m.
Love Me Tenderloin 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
expensive 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 upon request. Pre-registration is required. On the
menu:
· Sparkling Black Cherry Spritzer
· Brandy Glazed Steak with Homemade Steak Sauce
· Bacon Wrapped Beef Tenderloin
· Mashed Potatoes with Sour Cream & Chives
· Asparagus with Brown Butter and Garlic
· A Special Surprise Dessert!!!
Cost: $30 per person
Friday, February 14th | 6:00-8:30 p.m.
Date Night: Surf and Turf Deluxe This class will be taught by Chef Ani. Valentine’s Day can be great- after all, it’s a whole day
dedicated to showing those you love that you care. 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 create a luxurious surf and turf dinner with our excellent selection of grass fed beef and
superlative seafood. You will learn how to sear the perfect duck and scallops, how to build a
luscious pan sauce, how onions caramelize and how to build a delicious brown butter. Class has
hands on opportunities as desired. Come hungry! Pre-registration is required. On the menu:
Crostini with Warm Cambozola and Sage Infused Pears
Mushroom Bisque with Rosemary Hazelnut Brown Butter
Roasted Asparagus with Hollandaise
Seared Sea Scallops over Fresh Pasta with Lemon and Chives
Pan Seared Duck with Red Wine Gravy
Chocolate Truffle Torte
Cost: $30 per person
Sunday, February 16th | 3:00-4:30 p.m.
Making the Best Baby Food This class will be taught by Chef Jeremy. We all want the best for our children, and in this class
we will learn how to provide the best nutrition for our kids by making them delicious baby food.
It’s easier than you might think! Chef Jeremy will also give you tips for teaching your children
lifetime adventurous eating practices to help them make healthy choices once they’re ready to
feed themselves. We will talk about the progression of milk to solid foods and learn all about
which foods are most appropriate for children and at what age. This class is appropriate for
parents of children between the ages of 0-4. Babies and children are welcome to attend with the
parent. Pre-registration is required. On the menu:
· A Fresh Fruit and Cheese Plate, perfect for time-pressed parents
· The Perfect Puree (blender method)
· Ground Goodness (food mill method)
Cost: $15 per person
Tuesday, February 18th | 6:00-8:00 p.m.
Taste Bud Travels: It’s Greek to Me This class will be taught by Chef Ani. Greek cuisine is chock full of history, healthful
ingredients and flavor. This ancient cuisine updates itself perfectly for the modern palate,
focusing on the vegetables, lean proteins and healthy fats that many of us are looking for more of
in our diets. Using beans, fresh herbs, savory cheeses and seasonal vegetables, we’ll bring out
the best that Greece has to offer. Additional lessons in this class include how to make fresh pita
bread, how to make silky smooth hummus, how to work with filo dough and how to cook lean,
savory lamb. This class has hands on opportunities as desired. Pre-registration is required. On
the menu:
Pan-Seared Halloumi with Lemon
Hummus with Fresh Pita
Avgolemono (Lemon Soup with Egg)
Pan Seared Lamb with Tzatziki (Cucumber Yogurt Sauce)
Spanikopita
Baklavah
Cost: $30 per person
Wednesday, February 19th | 6:00-8:00 p.m.
Peak Pick: Wonderful Winter Fruits This class will be taught by Chef Ani. Winter cooking tends to focus on hearty, rich, very savory
dishes, and while they’re very comforting, they lack the brightness and zing that dishes often
have in other seasons. The secret to lightening these cold weather dishes and ingredients? The
brightness, sweetness and tartness of winter fruits. This versatile group of citrus, apples, pears,
grapes and more can add so much flavor, zest and good solid nutrition, you might forget about
all the snow. In this class, we’ll figure out how to select, store and use these cold weather
favorites, how to infused them into syrups, sauces, desserts and dressings. Additional lessons
include how to fry herbs, how to make a mostarda, or fruit infused mustard and how to build a
curd. This class has hands on opportunities as desired and can be gluten free upon request. Pre-
registration is required. On the menu:
Blood Orange Ginger Fizz
Ricotta Crostini with Persimmon and Hazelnuts
Creamy Celery Root Soup with Apple
Massaged Kale Salad with Pomegranates
Pan Seared Pork with Pear Mostarda
Winter Fruit Trifle with Cranberry Curd
Cost: $30 per person
Thursday, February 20th | 6:00-8:00 p.m.
On a Roll: Easy Fresh Pasta 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 for summer suppers. 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:
Fresh Spaghetti with Winter Herb Pesto
Pappardelle with Hearty Greens and Prosciutto
Farfalle with Amatriciana Sauce
Wild Mushroom Ravioli with Hazelnut Brown Butter
Cost: $30 per person
Friday, February 21st | 6:00-8:30 p.m.
A Culinary Tribute To Julia Child This class will be taught by Chef Jeremy. Lauded as one of the most influential women ever to
grace the stovetop, Julia Child is as interesting as she is inspirational. We will make some of
Julia’s favorite and most famous dishes as we look back at her footprint on our culinary heritage
as well as her love for French cuisine as we celebrate the spirit of one of the most acclaimed
Chef Instructors of the past century, Julia Child. Come and learn what it was that made her so
respected and appreciated in the kitchen as you enjoy a beautifully prepared meal. Pre-
registration is required. On the menu:
· Sparkling Cassis Spritzer
· Fondue Au Gruyere, Fondue with Swiss Cheese
· Haricots Verts Gratinee (Green Beans in a Casserole)
· Boeuf Bourguignon, Beef Stew in Red Wine, with Bacon, Onions and Mushrooms
· A Special Surprise Dessert!!!
Cost: $30 per person
Saturday, February 22nd | 11:00 a.m. - 12:00 p.m.
The Whole Kids Club Presents...24 Carrot Gold! This class will be taught by Chef Ani. Carrots are sweet, crunchy, yummy and (almost)
universally loved by kids! You might already like to snack on them, but what about making
carrot dip with carrot chips? Carrot pasta? Carrot cupcakes? You’ll whip up all of those things in
this delicious cooking class. This class is good for vegetarian kids, can be gluten-free and dairy-
free upon request, and is good for kids 5-12. This class is a drop-off class- kids only, please!
Come ready to cook, eat, and maybe get a little messy. Pre-registration is required.
Cost: $5 for Whole Kids Club Members, $8 for non-members
Monday, February 24th | 6:00-9:00 p.m.
Knife Skills: Intermediate Techniques This class will be taught by Chef Jeremy. 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 making you more comfortable in the kitchen. Chef Jeremy will
demo then assist as we learn to perform some basic cutting techniques together. The knowledge
and skills learned in this class will provide you with 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 prep and prepare foods during class under supervision of the chef. Pre-registration is
required. On the menu:
· French Onion Soup with Melted Cheese Crostini
· A Citrus Supreme Salad with Watercress and Homemade Vinaigrette
· Steak Frites, Strip Steak with Homemade French Fries
· Apple and Goat Cheese Tartlets
Cost: $30 per person
Tuesday, February 25th | 6:00-8:00 p.m.
Taste Bud Travels: Tantalizing Thailand 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 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
Thai Eggplant Curry Soup
Shrimp and Tofu Pad Thai with Fresh Herbs
Thai Sticky Rice Pudding with Mango
Cost: $30 per person
Wednesday, February 26th | 6:00-8:00 p.m.
Ingredient Spotlight: Cooking and Baking with Yogurt 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 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
Carrot Soup with Caraway Dill Yogurt
Seasonal Salad with Green Goddess Dressing
Yogurt Marinated Roast Chicken with Moroccan Spiced Yogurt Sauce
Yogurt Tart Dough with Greek Yogurt Cream and Maple Roasted Pears
Cost: $30 per person
Thursday, February 27th | 6:00-8:00 p.m.
Taste Bud Travels: The Mystique of Morocco This class will be taught by Chef Ani. Morocco is a fascinating intersection of many cultures,
and each has left its mark, especially when it comes to food. Located in the crown of Africa, a
stone’s throw from the Middle East and the Mediterranean, Morocco offers flavors sweet, sour,
spicy and stimulating that is uniquely its own. In this class we’ll start with the basics- how to
make the much loved Moroccan mint tea, how to make and use preserved lemon and its two
most widely used spice blends- ras el hanout and fiery harissa paste, then move into some of the
country’s classic dishes. Special skills learned during this class include the best way to toast and
blend spices, how to work with filo dough, how to choose cuts of meat for braising and how to
produce light, fluffy, flavorful grains. Class has hands on opportunities as desired. Come hungry!
Pre-registration is required. On the menu:
Moroccan Mint Tea
Individual Pastilla (Filo Pie with Shredded Chicken)
Zaelouk- (Eggplant Salad with Charmoula)
Lamb Tagine
Crispy Ras El Hanout Roasted Chickpeas
Orange Scented Cous Cous
Ghoriba (Sesame Shortbread Cookies)
Cost: $30 per person
Friday, February 28th | 6:00-8:30 p.m.
Date Night: Jamaica This class will be taught by Chef Jeremy. The cuisine of Jamaica is rustic and imaginative and
utilizes the best local items available. From items like lobster pulled straight from the water
delivered by motorbike to authentic jerk chicken hot off the grill, the foods of Jamaica never
disappoint! 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. Class has
gluten-free and pescatarian options available upon request and has hands on opportunities as
desired. Pre-registration is required. On the menu:
· Sparkling Lemon Coolers
· Fresh Seafood Ceviche
· Traditional Jamaican Chicken Patties with Jerk Seasoning
· Spiny Lobster Tails over Red Beans & Rice with Sautéed vegetables
· Bananas Flambé with Vanilla Ice Cream and Cinnamon
Cost: $30 per person
Saturday, March 1st | 6:00-9:00 p.m.
Into the Oven: Roasting & Braising
This class will be taught by Chef Jeremy. Some of history’s greatest dishes emerge from the
oven still bubbling and golden brown. We’ll learn the time tested cooking methods for making
delicious braised and oven roasted dishes that will keep you toasty warm, then discuss the
science as we dig into a family deal of comforting favorites. 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
· Stovetop Braised Kale Wild Mushrooms
· Poached Bosc Pears with Vanilla Ice Cream and Cinnamon
Cost: $30 per person
Sunday, March 2nd
| 6:00-9:00 p.m.
Knife Skills: Beginning Cuts & Cooking Techniques
This class will be taught by Chef Jeremy. There’s only one way to make our popular Knife
Skills cooking classes more enjoyable…to transport your cooking class to sunny Thailand! In
this class, we will concentrate on utilizing fresh seasonal ingredients as we work on introducing
proper cuts and cooking techniques and making you more comfortable in the kitchen. Chef
Jeremy will demonstrate these techniques, then guide you as you perform some basic cutting
techniques together as a class. The knowledge and skills learned in this class will provide you
with a solid grasp of a set of skills that you will use in the kitchen for the rest of your life so
don’t hesitate- dive in! This class is gluten free and has vegetarian and vegan options available
upon request. Please note that this class is very hands-on. You can expect to both prep and cook
during the course of the class. Pre-registration is required. On the menu:
· Fresh Spring Rolls with Shrimp and a Spicy Garlic Dipping Sauce
· Salad of Fresh Herbs with a Ginger and Mustard Vinaigrette
· Coconut Green Curry with Scallops and Seasonal Vegetables
· Aromatic Thai Jasmine Rice with Cilantro and Lime
Cost: $30 per person
Monday, March 3rd
| 6:00-8:00 p.m.
Peak Pick: The Underground Sensations Known as Root Vegetables
This class will be taught by Chef Ani. There’s a great deal of talk amongst food lovers about
eating locally and seasonally. This is easy for those that live in warm climates, but what about us
up here in the frigid North? Our growing season for tomatoes, herbs, leafy greens and other
garden favorites is a little shorter than in other parts of the country, but luckily, the large and
diverse family of root vegetables is available to meet our vegetable needs. These roots and tubers
are hearty, satisfying and economical, with a range of flavors and textures from the nutty parsnip
to the earthy beet. The key to unlocking their vaults of deliciousness and nutrition are learning
how to prep them, the different flavors you can pair them with and the diverse ways you can
prepare them in a side dish, main dish, even dessert. Join us to discover some of Chef Ani’s
favorite classic and…not-so-classic ways to prepare root vegetables that will have you missing
them even in the face of fresh spring asparagus. This class can be vegetarian and/or gluten-free
upon request, and has hands on opportunities as desired. Pre-registration is required. On the
menu:
Carrot Juice and Ginger Spritzer
Sweet Potato Chips with Beet Tartare
Shaved Rutabaga and Apple Salad
Silky Turnip Soup with Greens Pesto
Pot Roasted Celery Root
Parsnip “Pasta” with Hazelnuts and Pancetta
Chocolate Beet Cakes
Cost: $25 per person
Tuesday, March 4th
| 6:00-8:00 p.m.
Tour de Fat Tuesday at Whole Foods Market Lake Calhoun
Wrap up the celebration of Carnival with a parade of yummy samples at your neighborhood
Whole Foods Market! Stop in to taste some of our team’s best Mardi Gras specialties before the
festivities are over. No need to register, just drop in any time between 6 and 8 to experience the
tour of deliciousness.
Cost: FREE!
Wednesday, March 5th
| 6:00-8:00 p.m.
Taste Bud (Domestic) Travels: New England Classics
This class will be taught by Chef Ani. With its prime position near fertile waters and a fierce
alliance to culinary tradition, New England cuisine is rich with seafood and hearty enough to get
residents of that region (and ours) through some trying winters. There’s no need to board a plane
to get on board with the cuisine of the Eastern seaboard- go on a voyage in our cozy cooking
classroom. Learn the history of New England classic dishes, discover some new pantry staples
and the secrets to whipping up delicious sweet and savory dishes that will keep you warm and
snug in our hopeful last month of winter. Special areas of emphasis in this cooking class will be
how to work with fresh lobster and clams, dried beans and how to make a delicious cobbler. This
class has hands on opportunities as desired. Pre-registration is required. On the menu:
Lobsta’ Roll Crostini
Clam Chowda’
Dutch Oven Baked Beans with Maple Syrup
Classic New England Boiled Dinner
Cornmeal Johnnycakes
Blueberry Cobbler
Cost: $30 per person
Thursday, March 6th
| 6:00-9:00 p.m.
Awesome Appetizers: Gluten Free
This class will be taught by Chef Jeremy. No matter what the season, everyone needs at least
one world-class appetizer in their recipe arsenal, and in this class, you’ll learn six, all of which
are gluten free! Go beyond deviled eggs and crockpot meatballs and try one of these new apps
that are certain to wow everyone lucky enough to taste them. Whether on a huge party spread or
just for a small gathering of friends, these apps are a classy way to show off your culinary skills.
We’ll go over the history of the hors d'oeuvre, then prepare and enjoy these great offerings. This
class is gluten free and has hands on opportunities as desired. Pre-registration is required. On
the menu:
· Charcuterie Sampler Platter: A Tasting of Sausages & Cured Meats
· Twice-Baked Loaded Baked Potato Skins
· Confit Style Chicken Wings with Homemade BBQ Rub and Blue Cheese Dressing
· Asparagus or Honeydew Wrapped in Prosciutto
· Texas Caviar with Tortilla Chips
Cost: $30 per person
Friday, March 7th
| 6:00-9:00 p.m.
Cook Like a Chef
This class will be taught by Chef Jeremy. Are you craving those sensational “out to eat” style
meals, but do better on an “at home” budget? Then we have a solution for you. Whether you
want to learn great new recipes or just different cooking methods to expand your existing
repertoire, this is the class. We will cook and enjoy some fine dining favorites that will breathe
new life into your home cooking! The focus for this class is on learning new techniques that you
can use in versatile ways in your own home and make affordable items into a four-course feast.
This class has hands on opportunities as desired. Pre-registration is required. On the menu:
· Hand Rolled Gnocchi with Browned Butter and Capers
· Mussels In White Wine Sauce with Warm Baguette
· Green Salad with Caramelized Onions, Strawberries and Crispy Bacon Vinaigrette
· Macerated Strawberry Napoleon with Chantilly Cream
Cost: $30 per person
Saturday, March 8th
| 11:00 a.m. -12:00 p.m.
The Whole Kids Club Presents...If You Give a Pig a Pancake
Kids, you’ll FLIP when you learn that pancakes aren’t just for breakfast! In this fun class, we’ll
read Laura Numeroff’s classic book If you Give a Pig a Pancake, then make some of our own
pancakes- buckwheat blueberry pancakes, cheese and green pea pancakes and potato pancakes
too! This class is suitable for kids ages 5-12 and are drop off classes- kids only, please.
Vegetarian options are available upon request, please specify upon registration. Pre-registration
is required.
Cost: $5 for Whole Kids Club members, $8 for non-members
Thursday, March 13th
| 6:00-8:30 p.m.
Prepping for Success: Meal Planning and Batch Cooking
This class will be taught by Chef Ani. Some days, there is just NO TIME to cook, but that
doesn’t mean you should suffer at mealtime. In this class, we’ll discuss how to work with your
family, budget, eating habits and favorite ingredients to create meal plans and shopping lists to
make eating from scratch, healthy meals possible on the fly. Chef Ani will go over the finer
points of “batch cooking”, show you how to batch cook five key ingredients or dishes for use
throughout the week, how to create freezer meals and more. Then, we’ll discuss over a dozen
different meals you can create with each item we batch cooked, for a total of 60+ total recipes
that are easy to weave into your week, as well as a bonus- Chef Ani’s favorite easily portable
lunch. This class has vegetarian and gluten free options upon request and hands on time as
desired. Pre-registration is required. On the menu:
Easiest Roast Chicken with Root Vegetables
Pressure Cooked Chickpeas
Roasted Squash
Batch Cooked Brown Rice
Savory Braised Greens
BONUS: The Endlessly Versatile Salad in a Jar
Cost: $30 per person
Monday, March 17th
| 6:00-8:00 p.m.
Taste Bud Travels: Eats of the Emerald Isle
This class will be taught by Chef Ani. Whether you can trace your roots back to the “land of
saints and scholars” or not, everyone gets to be a little bit Irish on St. Patrick’s Day. One of the
best ways to celebrate is to feast on some of the delicious, hearty fare that Ireland has to offer.
Learn all about some of the foods that have made Ireland a culinary destitution for many globe
trotters who seek out their cheese, superlative meats and seafood and the many uses for Ireland’s
fabulous potatoes, as well as a little Irish beer and whiskey- just for good measure. This class has
hands on opportunities as desired. Pre-registration is required. On the menu:
An Irish Cheese Tasting with Savory Oatcakes and Potato Boxty
Guinness Braised Corned Beef and Cabbage
Colcannon (Whipped Potatoes with Leeks and Kale)
Irish Soda Biscuits
Citrus Bread Pudding with Whiskey Sauce
Cost: $30
Tuesday, March 18th
| 6:00-9:00 p.m.
Three Great Soups, a Lifetime of Great Recipes
This class will be taught by Chef Jeremy. There’s enormous value in being able to make a really
great soup. Join us to learn these three basic soup techniques, which you will be able to modify
to suit the season or your whims. We’ll learn about these three styles of soups: broth based,
cream based and pureed soup. Once you have these techniques under your belt, you will always
be able to make a great soup, even without a recipe! We’ll also discuss making a simple stock to
make your soups even tastier and more economical. This class has gluten free options available
upon request and hands on opportunities as desired. Pre-registration is required. On the menu:
· Creamy Clam Chowder in Classic New England Style