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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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Radicchio with Italian Salsa Verde

Roasted Carrot Soup with Hazelnut Brown Butter

Pan Seared Mushroom Steaks with Red Wine Pan Sauce

Crispy Roasted Potatoes with Sauce Mornay (Creamy Cheese Sauce)

Apple Galette with Salted Caramel


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


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


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


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


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.


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


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


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


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



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



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!!!



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


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)



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



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-


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



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


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-


· 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!!!


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


· 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



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



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



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!


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)



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


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


· 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


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


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


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


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


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


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


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


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

· Roasted Tomato Bisque – accompanied by gooey grilled cheese sandwiches

· Chicken Tortilla Soup with Assorted Garnishes



| 6:00-8:00 p.m.

Vegan Voyage: Vegan Pizza at Home

This class will be taught by Chef Ani. Ooey gooey, warm and toasty vegan pizza is within your

reach- no processed fake cheeses or 700 degree pizza oven required! Chef Ani will take you

through the four major parts of putting together a great pizza- crust, sauce, toppings and cheese-

each homemade and each delicious. In this class, we’ll make a classic soft crust pizza, two vegan

sauces, four vegan cheeses and some homemade vegan Italian sausage. Then, you’ll mix, stretch

and bake your crusts to perfection, topped with delicious vegan toppings from artichokes to

zucchini. This class is vegan, with soy-free options upon request and hands-on opportunities as

desired. Pre-registration is required.

Vegan Pizza Crust

Vegan Red Sauce for Pizza

Vegan Alfredo Sauce for Pizza

Vegan Italian Sausage

Vegan Ricotta

Vegan Fresh Mozzarella

Vegan Shredding Mozzarella

Vegan Parmesan



| 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 and hands on opportunities as desired. Pre-


Grilled Fresh Whole Fish with Lemon

Oven-Steamed Thai Style Shellfish

Shallow-Fried Catfish Po’boys

Porcini Parmesan Crusted Turbot

Spanish Style Poached and Grilled Swordfish


Friday, March 21st | 6:00-9:00 p.m.

Date Night: Italy

This class will be taught by Chef Jeremy. The Italians have a wonderful philosophy on food and

cooking, taking great pride in quality and freshness of ingredients prepared simply, not to

mention a flair for romance. Skip the unromantic wait in line at your neighborhood Italian

restaurant and learn to whip up some new takes on classic Italian cooking. This class is chock

full of cooking tips, techniques and of course, delicious food. Chef Jeremy will guide you in

turning the routine of dinner into a fun and meaningful evening during which you can enjoy each

other’s company as well as a fantastic four-course meal without having to dress up or stress out.

This class is gluten free and has hands on opportunities as desired. Pre-registration is required.

On the menu:

· Grape Tomato and Mozzarella Skewers with Balsamic Reduction

· Seared Sea Scallop with Mango Puree and Calabrian Chile

· Pan Roasted Rack of Lamb with Fresh Herb Marinade

· Tuscan Style Rosemary Potatoes and Braised Lacinato Kale

· Coconut Gelato with Mint and Fresh Raspberries


Saturday, March 22nd

| 6:00-9:00 p.m.

Flambé: The Fun of Foods on Fire

This class will be taught by Chef Jeremy. In this exciting class we will explore the uses of fire

as a technique and cooking tool in the kitchen, then create some dishes using this impressive

cooking method of flambé. Hold onto your seats as we dazzle and delight you with a feast for the

senses as well as feasting on some fantastic flavors. Chef Jeremy will show you how to safely

use this flaming style of food preparation in this class with flash. This class has gluten free

options available upon request and has hands on opportunities as desired. Pre-registration is


· Crepes Suzette

· Cherries Jubilee Style Traverse City Chicken Breasts

· Steak Dianne with Creamy Mashed Potatoes

· Bananas Foster Flambé with Vanilla Ice Cream


Monday, March 24th

| 6:00-8:00 p.m.

Taste Bud Travels: Intoxicating India

This class will be taught by Chef Ani. The cuisine of India is redolent with spice, fresh herbs,

deep savory flavors and lean meats, legumes and vegetables. We’ll discuss how to work with

yogurt, chickpeas, spicy chilies and aromatic ingredients such as ginger and turmeric, and how to

balance the flavors of spicy, salty, tartness and sweetness to create dynamic, flavorful dishes.

Additional areas of focus will include how to create spice blends, fry properly, make homemade

paneer cheese and cook perfect fluffy rice into a delicious dessert. This class has vegetarian

options upon request and hands on opportunities as desired. Come hungry! Pre-registration is


Mango Lassi

Samosas with Cilantro Mint Raita

Saag Paneer (Indian Spices Spinach with Homemade Cheese)

Chicken Tikka Masala

Kheer (Indian Rice Pudding)



| 6:00-9:00 p.m.

The Way to Sauté

This class will be taught by Chef Jeremy. Nearly everyone owns a sauté or frying pan of some

sort, but what’s the best way to use this versatile piece of cookware? How can we use it well,

without causing food to stick and us to scrub? We’ll learn some of the science happening in the

pan and the best way to use this special pan while cooking then eating a variety of restaurant

quality dishes whose deliciousness belies their simplicity, including a special flaming dessert

presentation! This class has gluten free options upon request and hands on opportunities as


· Wild Mushrooms in Puff Pastry

· Sautéed Chicken Breasts with Lemon Jus

· Lavender Honey Glazed Carrots

· Wilted Garlic Spinach

· Bananas Foster Flambé with Vanilla Ice Cream



| 6:00-8:00 p.m.

Peak Pick: Ginger-aholics (Not So) Anonymous

This class will be taught by Chef Ani. Ginger can be a divisive ingredient. It has a strong, spicy,

floral flavor that can quickly dominate a dish, but for us ginger lovers, there is never enough of

that pungent kick. There are many ways to enjoy ginger- fresh, dried, pickled and candied, as

well as a plethora of things to do with ginger ale. In this class, we’ll use ginger in every form, go

over how to dry, pickle and candy it, as well as how to infuse it into many dishes in a variety of

ways, as well as the best way to store, peel and chop fresh ginger. This class has vegetarian

options upon request and hands on opportunities as desired. Pre-registration is required. On the

menu:

Saffron Ginger Sparkler

Vegetable Spring Rolls with Ginger Soy Dipping Sauce

Ginger Carrot Soup

Ginger Ale Kale

Ginger Scaled Fish Poached in Ginger Broth

Cucumber Noodles with Ginger Dressing

Triple Ginger Parfait


Saturday, March 29th

| 11:00 a.m. – 12:00 p.m.

The Whole Kids Club presents…A Rockin’ Hawaiian Luau

This class will be taught by Chef Ani. Kids, let’s chase away the grey winter and welcome the

sunny spring with a cheerful Hawaiian luau! In this class, you’ll learn all about the idea of

“mahalo”, or thankfulness and community. You’ll discover some great yummy foods from the

island of Hawaii including fruits, veggies and nuts. 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. On the menu:

Tropical Rainbow Fruit Salad with Coconut

Shrimp or Veggie Kabobs

Chocolate Covered Macadamia Nuts

Cost: $5 for Whole Kids Club members, $8 for non-members

Saturday, March 29th

| 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 or reduced in a dish, wine can be

a flavorful and effective tool in creating a memorable meal. Chef Jeremy will show you how to

choose what wine to use in your kitchen, in what situations wine should be used in cooking, and

how to coax out its most delicious flavors. This class is gluten free and has hands on


· Baby Greens with Grilled Onions and Strawberries with White Wine Vinaigrette

· Seafood Risotto with Chardonnay and Cream

· New York Strip Steaks with Red Wine Demi-Glace

· Sautéed Spinach in White Wine

· Wine Poached Pears with Vanilla Ice Cream


Monday, March 31st | 6:00-8:30 p.m.

Nose to Tail Butchery: Using the Whole Chicken

This class will be taught by Chef Ani. These days, conscientious chefs, butchers and consumers

are paying attention to how they’re using the meat they cook, butcher and buy, and there has

been great emphasis placed on a classic idea that we discarded for the last century: using the

whole animal. It’s economical and practical for restaurants and home cooks alike to make sure

they use every edible morsel of the animal, and as a result, you see offal (organ or variety meats)

and a wide array of different cuts of meat on restaurant menus and on blogs, magazines and

television shows. While learning how to butcher and prepare a whole cow or pig might not be

practical for the home cook, whole chickens are widely available, economical and culinary

versatile. In this class, we’ll discuss how to break down and use every part of the chicken and the

best cooking methods and flavor pairings for each one, and how to use the other stuff too-

chicken livers, chicken bones and even the skin. This class has gluten free options upon request

and hands on opportunities as desired. Pre-registration is required. On the menu:

An Appetizer Trio

o Chicken Liver Mousse

o Honey Sesame Chicken Wings

o Gribenes (Chicken Cracklins’)

Crockpot Chicken Stock with Marinated, Poached Chicken Breast

Whole Roast Chicken with Crispy Potatoes

Pan Seared Chicken Thighs with Asparagus


Thursday, April 3rd

| 6:00-8:30 p.m.

Around the World in Six Dumplings This class will be taught by Chef Ani. As the winter snow turns to spring rain, nothing satisfies

like a dumpling. Though they might not be called such, many countries around the world have

their own spin on dumplings, including stuffed pastas or wrappers, potato dumplings, steamed

bread or boiled batters. Dumplings are endlessly satisfying and easy to make at home, and a great

way to take a culinary voyage without going further than maybe the pantry. In this class, we’ll

make dumplings from Italy, China, India 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 upon request.


Italian Ravioli al Fungi (Mushroom Ravioli)

Italian Herbed Gnocchi (Potato Dumplings)

German Spaetzle (Small Boiled Dumplings)

Indian Samosas (Fried Potato and Pea Dumplings)

Chinese Baozi (Steamed Stuffed Bread Dumplings)

Chinese Jaozi (Pan Seared Potstickers)


Friday, April 4th

| 6:00-9:00 p.m.

Date Night: California

This class will be taught by Chef Jeremy. California provides nearly 2/3 of the foods we use in

this country and they certainly have a distinct farm to table approach to food and cooking. Skip

the unromantic wait in line at your neighborhood restaurant and learn to whip up some new takes

on classic California cuisine. This class is chock full of cooking tips, techniques and of course,

delicious food. Chef Jeremy will guide you in turning the routine of dinner into a fun and

meaningful evening during which you can enjoy each other’s company as well as a fantastic

four-course meal without having to dress up or stress out. This class is gluten free and has hands

on opportunities as desired. Pre-registration is required. On the menu:

· Sparking Pomegranate and Orange Spritzer

· Steamed Artichoke Appetizer with Garlic Butter Sauce

· Bay Scallops with Micro Greens and Red Chiles

· Blackened Wild Salmon with Avocado Cream Sauce

· Braised Romaine with Chile Flakes and Garlic

· Raspberry Sorbet with Dark Chocolate and Mint


Saturday, April 5th

| 6:00-9:00 p.m.

The Living Kitchen: Fermented Foods

This class will be taught by Chef Jeremy. Many of the delicious foods we eat are…alive. What

appears to be a dormant piece of cheese or pickled beet is a complex microbial, bacterial world.

Pickles, sauerkraut, beer, wine, bread and cheese: many of the foods we love wouldn’t exist

without the assistance of small, microbial helpers. We will learn all about the amazing and

scientific processes involved when we allow us to be helped by these unseen forces in the

kitchen. Chef Jeremy will teach about the science, lore and invisible microbial activity taking

place right in front of our eyes in this illuminating class offering. This class has hands on


· Basic Bread Dough and Sourdough Techniques

· A Tasting of Gourmet Cheeses

· Pizza Crust with Variety of Toppings

· Pork Goulash with Sauerkraut

· Charcuterie Plate with Seasonal Accompaniments


Sunday, April 6th

| 3:00-6:00 p.m.

Knife Skills: Intermediate Techniques

This class will be taught by Chef Jeremy. In this Intermediate Edition of our popular series of

knife skill based classes, we will concentrate on utilizing fresh seasonal ingredients as we work

on improving your knife skills and making you more comfortable in the kitchen. Chef Jeremy

will demonstrate 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:

· French Onion Soup with Cheese Crostini

· A Citrus Supreme Salad with Watercress and Homemade Vinaigrette

· Steak Frites

· Apple and Goat Cheese Tartlets


Tuesday, April 8th

| 6:00-9:00 p.m.

Quick Weeknight Meals

This class will be taught by Chef Jeremy. Many of us want to eat more healthfully and locally

but are so busy, and 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 battle through a complicated recipe and a sink full of dishes. Fret not,

Chef Jeremy will show you some quick and easy ways to cook healthy and delicious meals at

home without a lot of effort or commitment. Gourmet, inexpensive and fast, these meals would

fit right at home in any four star restaurant but we won’t hold it against you if you eat them on

the couch. This class has gluten free options available upon request and has hands on


· A Cheese and Sausage Tasting with Fruit and Nut Accompaniments

· Massaman Thai Curry with Braised Beef and Potatoes

· Seared Scallops with a Microgreen Salad and Calabrian Chiles

· Strawberry Shortcake with Homemade Whipped Cream


Thursday, April 10th

| 6:00-8:00 p.m.

Taste Bud Travels: Korean Seoul Food

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 Korean chili paste and kimchi, the method of marinating and how to perfect your stir

frying technique. Class has gluten free options- please specify upon registration. This class has

hands on opportunities as desired. On the menu:

Gochujang (Korean Chili Paste)

Homemade Kimchi

Gimbap (Seaweed and Crab Rolls with Kimchi)

Kimchi Jjigae (Kimchi Soup)

Pork Bibimbap (Seasoned Rice with Many Toppings)

Bulgogi (Korean Beef Barbecue)

A Selection of Banchan (Vegetable Side Dishes)


Friday, April 11th

| 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.


Saturday, April 12th

| 6:00-9:00 p.m.

Science and Technology in the Kitchen

This class will be taught by Chef Jeremy. Sometimes, a favorite recipe turns from friend to foe.

Why do mashed potatoes to become gluey and heavy instead being of creamy and light? Why do

roasts and turkeys that measure as perfectly cooked suddenly overcook on the countertop? For

something so basic, cooking can seem complicated. The problem is that good recipes can only

take you so far- the rest is up to you and your ingredients. It often seems that successful cooks

operate on intuition, but it turns out that great cooks possess something more than culinary ESP.

That culinary flexibility and instinct comes from understanding the fundamental science behind

different foods and cooking methods. Chef Jeremy has been studying the “Science of Cooking

Well” throughout his entire career and will share some secrets for getting restaurant quality food

at home. This class is mostly lecture and demo based and has only a few hands on opportunities.


· Spinach Salad with Pecans, Caramelized Onions and Sherry Vinaigrette

· Fresh Spring Asparagus with Hollandaise Sauce

· The Sous Vide Method for Perfect New York Strip Steaks

· Secret-Ingredient Key Lime Pie with Simple Pastry Crust


Sunday, April 13th

| 11:00 a.m.-2:00 p.m.

Best Brunch: Awesome 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 “Eggs Any Style” and Roasted Poblano Cream Sauce

· Perfect Poached Eggs on a Classic Benedict with Hollandaise Sauce


Monday, April 14th

| 6:00-8:30 p.m.

The Vegetables You Want to Eat

This class will be taught by Chef Ani. “Eat your vegetables!” How many of us heard this phrase

growing up, and now say it to our kids (and ourselves)? Vegetables has never received the type

of attention in American culture that meat and seafood enjoys, but the time has come to reveal

their wide variety of flavors and textures and discover methods for successful cooking that will

have you putting those vegetables at the center of the plate. This class will focus on quick,

nutritious, crave-worthy dishes with a wide variety of preparations and flavors that will make

you want to eat those veggies every day, at every meal. This class can be gluten free, vegetarian

and/or vegan upon request, with hands on opportunities as desired. Pre-registration is required.

On the menu:

Sweet Pea and Fava Bean Toasts

Baby Artichoke, New Potato and Chickpea Salad

Roasted Asparagus with Marcona Almonds

Broccolini with Chilies, Lime and Mint

Avocado Radish Salad with Dill and Chives

Sicilian Style Cauliflower



| 6:00-9:00 p.m.

Take the Black: Foods Inspired by ‘Game of Thrones’

This class will be taught by Chef Jeremy. Author George RR Martin does such an amazing job

elaborating the feasts in his series A Song of Fire and Ice, with detailed descriptions of dishes

both common and exotic. Food plays such an important role in the popular series that we thought

we’d bring you a few of the most memorable offerings from the books in person. Join us for a

decadent feast of epic proportions as we learn a little about what might have taken place in a

medieval kitchen. While we may not do 77 courses, you are sure to have a delicious and

memorable experience. This class has gluten free options available upon request and hands on


· Mulled Apple Cider

· Seared Lamb with Pork Cracklings and Roasted Cherry Tomato Salad

· Fish Stew with Potatoes, Onions and Salt Pork, served in a Sourdough Boule

· Whole Roasted Capon with Root Vegetables and Herbed Butter

· Lemon Cakes with Chantilly Cream and Raspberries


Friday, April 18th

| 6:00-8:00 p.m.

Vegan Voyage: Diner Style Comfort Foods

This class will be taught by Chef Ani. I will admit it- I have a soft spot for a good diner. The

challenge is finding a diner with some plant-based options on the menu, but we’ve solved that

problem by turning the Whole Foods Market cooking classroom into a plants-only diner for one

night only (sorry, no booth seating). In this class, we’ll create vegan versions of popular blue

plate specials for a served-all-day menu of rib-sticking dishes with not an animal product in

sight. This class is vegan friendly and has hands on opportunities as desired. Pre-registration is


Vegan Biscuits with Savory Mushroom Gravy

Vegan Denver Omelet

Vegan Patty Melts

Vegan Chicken Fried Steak with Crispy Onion Rings

Vegan Chocolate Milkshakes



| 10:00 a.m. – 2:00 p.m.

Kids, Get Egg-cited for Spring at Whole Foods Market Lake Calhoun!

If you want to dye some beautiful eggs, but don’t want buy artificial dyes, stop on by! We’ll

have natural dyes and decorations on hand so your little ones can decorate an egg, then pick it up

when you’re done shopping. We’ll also instructions for how to make natural dyes, have some fun

snacks and a list of recipes from Chef Ani that will help you enjoy all of your hard-boiled eggs!

No need to register, just drop by any time 10:00 a.m. to 2:00 p.m.

Cost: FREE!

Monday, April 21st | 6:30-8:00 p.m.

No Wheat-za Pizza

This class will be taught by Chef Ani. Of all the things to de-gluten, pizza is one of the trickiest.

The act of stretching a pizza crust relies on the gluten in wheat flour to make it supple and

flexible, but we’ve got ways around that. Join us back in the cooking classroom to try two

different gluten-free homemade pizza crusts, including the unusual and delicious cauliflower

crust, and sample different brands of gluten free pizza to determine which pizza should join you

next time hunger strikes without warning. This class is gluten free, with dairy-free options

available upon request, and will be a demonstration, rather than hands-on cooking class. Pre-

registration is required.



| 6:00-8:00 p.m.

A Salute to Bacon

This class will be taught by Chef Ani. Lovers of bacon, don’t be mistaken- a meal this delicious

should never be forsaken. Salty, smoky bacon will play starring role in our menu tonight,

infusing every dish from beverage to appetizer to dessert with its strong savory flavor. In this

class, we’ll take a look at bacon around the world, how bacon is produced, how to cook it to

perfection, what flavors to pair with it and how to pick out the best bacon among the multitude of

choices in our nitrate and nitrite free Meat Department. This class has hands on opportunities as


Maple Bacon Fizz

Bacon Jam Crostini

Bacon Cauliflower Chowder

Orecchiette Carbonara with Bacon and Asparagus

Bacon Wrapped Cod with Bacon Braised Greens

Vanilla-Infused Bacon Brittle


Friday, April 25th

| 6:00-9:00 p.m.

Date Night: Thailand

This class will be taught by Chef Jeremy. The foods of Thailand have an interesting and storied

heritage. While some items have remained unchanged throughout history, others have evolved to

create a food culture that is rustic, bold and always interesting. Skip the unromantic wait in line

at your neighborhood Italian restaurant and learn to whip up some new takes on classic Italian

cooking. This class is chock full of cooking tips, techniques and of course, delicious food. Chef

Jeremy will guide you in turning the routine of dinner into a fun and meaningful evening during

which you can enjoy each other’s company as well as a fantastic four-course meal without

having to dress up or stress out. This class is gluten free and has hands on opportunities as


· Coconut and Lime Spritzer

· A Trio of Satays: Skewers of Chicken, Beef and Shrimp

· Fresh Spring Rolls and Herb Salad with Ginger Vinaigrette

· Chicken Pad Thai with Rice Noodles, Herbs and Lime

· Salted Caramel Tamarind Flan



| 10:00 a.m. – 12:00 p.m.

Add Punch to Your Brunch

This class will be taught by AmyLeo of Vegan Affairs. It’s often the first questions we ask

ourselves when we wake up in the morning: what’s for breakfast? People are often baffled by

what to eat for their first meal of the day when they take animal products off the menu,

particularly on the weekends when breakfast time becomes a fun event for friends and family.

AmyLeo has many years of experience crafting delicious, flavorful, vegan cuisine, and she’s got

rocking dishes that will satisfy your plant-based and omnivorous eaters alike. This class is vegan

friendly, with hands on opportunities as desired. Pre-registration is required. On the menu:

Luscious Vegan Breakfast Scramble

Savory Seared Tempeh with Rich Garlic Aioli and Fresh Greens

Ancient Grain Griddle Cakes with Caramelized Fruit

Molasses Sweetened Multigrain Granola



| 6:00-9:00 p.m.

Delicious and Nutritious: Omega 3’s

This class will be taught by Chef Jeremy. Learn how to cook using one of the world’s best

superpower health supplements naturally! 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 Shredded Chicken

· Blackened Salmon with Avocado Cream Sauce

· Grass-Fed Beef with Walnut Pesto

· Pistachio and Olive Oil Cake


Sunday, April 27th

| 3:00-6:00 p.m.

Anti-Inflammatory Cooking

This class will be taught by Chef Jeremy. We can live better, stronger lives by learning more

about what fuels us: our food. Limiting certain ingredients in your diet is a great way to reduce

or control inflammation. Why? Many food ingredients contain allergens that may have a

cumulatively toxic effect on your body and may hurt your digestive health over time. We will

uncover the ten most common culprits and discuss how to do a self-analysis to determine if or

how they affect you. 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


Monday, April 28th

| 6:00-8:00 p.m.

Chinese-American Restaurant Cooking

This class will be taught by Chef Ani. China is a huge country, with many independent regional

culinary cultures within China, and a different spin on Chinese cooking wherever Chinese people

cook, including here in the United States. In this class, we’ll identify the ingredients in and the

methods behind popular Chinese-American restaurant dishes and how to easily re-create them at

home. With familiar ingredients such as soy sauce, tofu and chilies, we’ll whip up a feast of

dishes that will teach you how to marinate, fry, stir-fry and even how to make your own fortune

cookies. This class has hands on opportunities upon request. Pre-registration is required. On the

menu:

Pork and Vegetable Egg Rolls

Egg Drop Soup

Shrimp with Peapods

Beef with Broccoli

General Tao Chicken

Fried Rice

Homemade Fortune Cookies


Tuesday, April 29th

| 6:00-8:00 p.m.

Peak Pick: Amazing Asparagus

This class will be taught by Chef Ani. Fresh asparagus is more than just a bright, crunchy

vegetable- it’s a sign that Spring, finally, really and truly, is here. Asparagus, a flowering

perennial so unique, it gets its own botanical family, shoots up at the first sign of warmth and can

grow as many as six inches…in one day! Asparagus has a wonderful range of flavors and

textures, not to mention a multivitamin’s worth of nutrition, providing fiber, protein, vitamins

(especially Vitamin K) and iron. We’ll have it raw, stir-fried, sautéed, poached, roasted, turned

into stock and pickled in this Spring feast celebrating this brave first veggie of spring. This class

has vegetarian options upon request and hands on opportunities as desired. Pre-registration is


Crostini with Asparagus Pesto and Smoky Ham

Shaved Asparagus Salad with Orange Hazelnut Brown Butter

Asparagus Bisque with Pickled Asparagus Relish

Asparagus and Wild Mushroom Tart with Brie

Stir-Fried Sesame Asparagus


Thursday, May 1st | 6:00-9:00 p.m.

Perk Your Palette: Sweet, Sour, Bitter, Salty

This class will be taught by Chef Jeremy. Learning how to create balance in the pan or on the

plate can really make the difference in any dish. Learn how chefs balance and apply seasoning to

make food jump off the plate with its vibrancy of flavor. It’s not just salt that makes the

difference, just knowing how to season can help you to achieve unity in your cooking. Sweet,

sour, bitter and salty flavors can really make food shine when they are in harmony. We will also

learn about the elusive fifth flavor, “umami”, or savory flavor. We will also discuss using

different types of seasonings to achieve this, like using citrus or vinegar as a seasoning, and taste

some different exotic salts. This class is gluten free and has hands on opportunities as desired.


· Strawberry and Balsamic Salad with Grilled Onions and Blue Cheese

· Glazed Carrots with Honey and Lavender

· Sautéed Rainbow Chard with Black Forest Bacon

· Argentina Style NY Strip Steaks with Herb Butter

· Chocolate Pot du Crème with Fresh Raspberries


Friday, May 2nd

| 6:00-8:00 p.m.

Root to Flower Vegetable Butchery

This class will be taught by Chef Ani. These days, conscientious chefs, butchers and consumers

are paying attention to how they’re using the meat they cook, butcher and buy, and there has

been great emphasis placed on a classic idea that we discarded for the last century: using the

whole animal. There’s no reason this philosophy should be applied only to animals- there’s a lot

to love on plants too, that often get discarded when they are in fact perfectly edible. In this class,

we’ll celebrate vegetables from root to flower, making use of every edible morsel of spring

vegetables and a few other formerly-compost-headed allies. This class is vegetarian friendly,

with vegan and gluten free options upon request, and hands on opportunities as desired. Pre-


Root Vegetable and Potato Skin Chips

Quick Pickled Kale Stems

Mushroom Duxelle (Savory Mushroom Pâté)

Asparagus and Corn Soup with Parmesan Rind Broth

Broccoli Stalk Pasta with Carrot Top and Herb Stem Pesto

Surprise Dessert!


Saturday, May 3rd

| 6:00-9:00 p.m.

The Chef’s Table: An 8 Course Meal

This class will be taught by Chef Jeremy. The Chef’s Table is typically the hardest reservation

to get. A table is strategically placed in the corner of the busy kitchen and patrons are at the

whim of the chef as to what they will receive. In our version of the chef’s table we will have a

flurry of eight small courses that are guaranteed to tickle your fancy. These will be the cream of

the crop and hand selected for freshness and seasonality from our amazing meat and seafood

departments. You may need to place a little trust in the chef but the results are bound to be

amazing and delicious. Please be sure to make any dietary restrictions or allergies you may

have known at the time of your reservation.

On the menu:

· A Special Toast

· An Appetizer Course

· A Salad Course

· A Seafood Course

· A Pasta Course

· A Vegetable Course

· A Meat Course

· A Dessert Course

· A Cheese Course


Sunday, May 4th

| 6:00-9:00 p.m.

Eat Like a Chef: Family Meal

This class will be taught by Chef Jeremy. Family meal not only refers to any meal eaten

together as a family, but also one consumed by the staff of a restaurant either before or after a

shift. Some of the most hearty and heartwarming meals consumed in a restaurant are not those

hitting a plate for $36, but the thrown-together masterpieces that a restaurant provides to give the

employees the energy to create delicious dishes for the dining room, and to have a moment of

quiet with their restaurant family before the busy night begins. Chef Jeremy will bring you some

of his favorite family meal offerings that are a great option for those serving 1 or 300 diners.

This class had hands on opportunities as desired. Pre-registration is required. On the menu:

· Fresh Squeezed Sparkling Lemonade

· A Salad of Spring Vegetables with Homemade Ranch Dressing

· Eggs Any Style with Biscuits and Sausage Gravy

· Chicken Cacciatore with Wild Mushrooms and Fettuccine

· A Tasting of Gourmet Cheeses with Seasonal Fruit and Nuts


Monday, May 5th

| 6:00-8:30 p.m.

Taste Bud Travels: Mouthwatering Mexico

This class will be taught by Chef Ani. There’s no time like Cinco de Mayo to brush up on your

south-of-the-border cooking skills. We’ll go beyond the Americanized Tex-Mex that is often

misidentified as Mexican food for some of the true flavors of Mexico- smoky spices, fresh herbs,

avocados and citrus. 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 chili powder, how to whip up

your very own horchata and the science behind cooking with maize. Class has gluten free options

upon request and has hands on opportunities as desired. Pre-registration is required. On the

menu:

Horchata (Rice and Almond Milk with Cinnamon)

Homemade Tortilla Chips with Smoky Salsa Verde

Tacos de Pescado with Avocado Crema (Fish Tacos)

Tacos de Carne Asada (Cilantro Marinated Steak)

Churros with Spicy Mexican Chocolate Dipping Sauce


Tuesday, May 6th

| 6:00-8:00 p.m.

Ingredient Spotlight: Cooking and Baking with Goat Cheese

This class will be taught by Chef Ani. Goat is becoming a popular choice at both butcher shops

and cheese counters as American palates learn about the grassy, pungent, creamy goodness that

is goat meat, goat cheese and goat dairy, including goat milk and goat butter. Learn how to work

these wonderful items into your sweet and savory culinary repertoire with dishes centered around

these velvety, flavorful ingredients. We’ll taste a variety of goat cheeses to showcase their

different flavors and textures and explore their use in a wide menu of treats. This class will

contain only goat’s milk dairy, no cow’s milk, and has gluten free options available upon

request, with hands on opportunities as desired. Pre-registration is required. On the menu:

A Tasting of Goat Cheeses

Goat Cheese Fondue

Seasonal Salad with Warm Goat Cheese Fig Dressing

Almond Basil Goat Cheese Stuffed Chicken Breasts

Goat Cheese Gnocchi with Orange and Asparagus

Chocolate Goat Cheese Molten Cake with Goat’s Milk Caramel


Friday, May 9th

| 6:00-9:00 p.m.

Date Night: Vegetarian Edition

This class will be taught by Chef Jeremy. Vegetarian options on a fancy date-night dinner do

not have to be limited to salads and side dishes. We will bring you some of the best vegetarian

offerings available in restaurant quality dishes. Skip the unromantic wait in line at your

neighborhood restaurant and learn to whip up some new takes on classic cooking. This class is

chock full of cooking tips, techniques and of course, delicious food. Chef Jeremy will guide you

in turning the routine of dinner into a fun and meaningful evening during which you can enjoy

each other’s company as well as a fantastic four-course meal without having to dress up or stress

out. This class is gluten free and has hands on opportunities as desired. Pre-registration is


· A Sparkling Pomegranate and Coconut Spritzer

· Roasted Beets with Truffle Honey, Arugula and Pecans

· Grilled Vegetables with Balsamic Reduction, Polenta Cakes and Tomato Jam

· Wild Mushroom Risotto with Asparagus Tips and Parmesan

· Wine Poached Pears with Warm Brie, Endive and Toasted Pumpkin Seeds


Saturday, May 10th

| 6:00-9:00 p.m.

Cuisines of the Mediterranean

This class will be taught by Chef Jeremy. Mediterranean cuisine is much more than just the food

from cultures adjacent to the Mediterranean Sea. It has a rich culture and though the area is

comprised of a variety of cultures, the historical connections of the region have led there to be

many common elements of the foods found there. When we think of the great food cultures of

the world they all have roots in the Mediterranean. Italy, France, Spain, Greek, the list goes on

and on and in this class we will learn not only about the history of the region through its foods

but we will feast on a few of the best delicacies that the region had to offer. Chef Jeremy will

guide you through the history and flavors of the Mediterranean from a unique culinary

perspective. This class has hands on opportunities as desired. Pre-registration is required. On

the menu:

· Dolmas (Stuffed Grape Leaves) served with a Selection of Olives

· Flatbread with Caramelized Onions, Herbed Goat Cheese, Bacon and Arugula

· Grilled Herb and Citrus Marinated Lamb Rib Chops

· Bulgar Wheat Taboulleh with Parsley and Lemon Juice

· Braised Lacinato Kale with Sweet Onions and Garlic

· Fruit Compote Napoleon with Ginger Filo Dough


Sunday, May 11th

| 1:00-3:00 p.m.

Patio and Container Gardening

This class will be taught by Chef Jeremy. Living in the city, many of us do not have access to a

large plot of land where we can grow our own vegetables. As an apartment dweller for over a

decade, Chef Jeremy has developed some interesting devices and techniques to grow vegetables

in planter boxes and containers. We will build our own SIP’s (or Sub Irrigated Planters) that you

will get to take home after class, complete with plants and soil so you can experience a taste of

gardening even if you only have a small patio. Snacks will be provided throughout class as well.

This class requires some hands on participation but is great for all age groups and skill levels.

Pre-registration is required.

Cost: $20 per person – Covers the cost of all supplies for the class, soil and plants to take

home

Tuesday, May 13th

| 6:00-8:00 p.m.

Vegan Treats from Salty to Sweet

This class will be taught by AmyLeo of Vegan Affairs. Whether you have a few sweet teeth or

steer more towards the savory, everyone loves a treat from time to time to enjoy and share. In

this class, you’ll learn how to satisfy your cravings for treats using entirely plant-based

ingredients like nuts, dried fruits and natural sweeteners. AmyLeo will guide you through

whipping up some fresh-baked desserts to sweeten up your day and savory nibbles to keep you

company when you desire a wholesome treat that blends crunch, nutty flavor and a little spice.

This class is vegan friendly, with hands on opportunities as desired. Pre-registration is required.

On the menu:

Garlic and Cracked Pepper Cheesy Popcorn

Chedda-Cheese Delights

Fig Pumpkin Bread with Maple Cream Cheese icing

White Chocolate Macadamia Nut Cookies


Wednesday, May 14th

| 6:00-8:00 p.m.

Get Your Grill On: Veggie Burgers

This class will be taught by Chef Ani. Now that the weather is warming up, it’s time to brush the

snow off the grill and enjoy some al fresco cooking! While the selection of vegetarian burgers

and sausages has certainly improved over the years, but nothing beats homemade. We’ll dive

into the kitchen science behind creating veggie burgers and other vegetarian grilling treats that

don’t fall apart and are flavorful enough to satisfy carnivores as well as plant base eaters. This

class is vegetarian friendly, with vegan options upon request, and hands on opportunities as


Beet Burgers with Quinoa

Middle Eastern Chickpea Burgers

Savory Lentil Burgers

Portobello Mushroom Steaks

Seitan “Ribs”

Grilled Pineapple Dessert


Thursday, May 15th

| 6:00-8:00 p.m.

Get Your Grill on II: Building Better Burgers

This class will be taught by Chef Ani. Now that we’ve brushed multiple feet of snow off of our

poor, neglected grills, it’s burger time! From beef to lamb to turkey to lentils, nothing satisfies

like a 5 ounce patty of savory goodness. In this class, we’ll delve into which cuts of meat are the

best for burgers, how to get the freshest and best ground meat from your butcher counter and

how to prepare them for maximum juiciness. Learn how to tell when your burger is perfectly

done, how to top your burger with the best in umami (savory) flavor to enhance its flavor and

even a few side dishes that are a burger’s best friend. Class has gluten-free options upon request

and hands on opportunities as desired. On the menu:

Bison Burgers with Blue Cheese and Grilled Shallots

Turkey Burgers with Artichoke Hearts, Roasted Tomatoes and Parmesan

Spicy Lamburgers with Harissa Mayonnaise

Grass Fed Beef Burgers with Grill-Roasted Mushrooms

Perfect Backyard Potato Salad

Crisp Summer Coleslaw


Friday, May 16th

| 6:00-8:00 p.m.

Date Night: Some Like it Hot

This class will be taught by Chef Ani. As things warm up outside, we’re heating things up in our

cooking classroom with a night devoted to hot peppers. You'll delve into chili-classification to

find out what makes them so spicy and how to work with them safely. You will try chili peppers

fresh, dried, roasted and pickled and enjoy a slew of global chili dishes from mild to five-alarm

hot, with lots of cooking tips, techniques and culinary history in between. Chef Ani will also

send you home with instructions on how to make your very own hot sauce! Class has

opportunities for hands on participation if desired. On the menu:

Spicy Mango Ginger Fizz

Jalapeno Popper Dip

Cucumber Melon Gazpacho

Laab (Thai Toasted Rice Salad)

Ma Po Doufu

Jamacian Jerk Chicken with Coconut Rice

Chocolate Chipotle Flourless Chocolate Cake with Red Chili Ice Cream

Cost: $30

Saturday, May 17th

| 6:00-9:00 p.m.

Date Night: Japan

This class will be taught by Chef Jeremy. The foods of Japan have a rich culinary heritage

dating back hundreds of years. Everything about food is different in the east, even the philosophy

and preparation. Americans have learned a lot about the foods of Japan in the past few years, but

that is just the tip of the iceberg. Skip the unromantic wait in line at your neighborhood

restaurant and learn to whip up some new takes on classic cooking. This class is chock full of

cooking tips, techniques and of course, delicious food. Chef Jeremy will guide you in turning the

routine of dinner into a fun and meaningful evening during which you can enjoy each other’s

company as well as a fantastic four-course meal without having to dress up or stress out. This

class is gluten free and has hands on opportunities as desired. Pre-registration is required. On

the menu:

· Traditional Miso Soup with Tofu and Scallions

· Edamame with Sea Salt

· Roll Your Own Sushi and Nigiri with Crab and Salmon

· Pork Tonkatsu (Breaded Cutlet) with Shredded Cabbage and Tonkatsu Sauce

· Sliced Fresh Pineapple with Homemade Raspberry Syrup


Sunday, May 18th

| 6:00-9:00 p.m.

Learn to Cook: Beginning Techniques

This class will be taught by Chef Jeremy. In this class you’ll learn how to grill, roast, braise

and sauté like a pro, even if you’ve never picked up a knife. Create dishes with flavor and zest

that will impress your friends and family. Learn to prepare elegant but easy to prepare dishes in

fool-proof ways, learn to correct your cooking mistakes, about the science behind why food acts

the way it does and how we can take the time and mess out of your kitchen at home. We will also

learn about organizing our kitchens, the proper techniques for using our appliances large and

small as well as measuring, mixing and substituting like a pro. In addition to all that, we’ll learn

how to make the best out of what we have in our pantry while keeping your budget intact. This

class has gluten free options available upon request and has plenty of hands on opportunities.


· Spinach Salad with Walnuts, Bacon and Citrus Vinaigrette

· Rice Pilaf Technique with Seasonal Vegetables

· Chicken Cacciatore with Mushrooms and Bell Peppers

· Braised Swiss Chard with Maple Ham and Sweet Onions

· Strawberry Shortcake with Chantilly Cream


Monday, May 19th

| 6:00-8:00 p.m.

Peak Pick: The Glory of Garlic

This class will be taught by Chef Ani. How can something as small as a clove of garlic have

such complex and dynamic flavor? Garlic has been an important culinary and medicinal

ingredient for many cultures over many years. It’s inexpensive, readily available and easy to

work with- even easier after you learn some simple tricks for selecting, peeling, prepping and

enjoying garlic. Once you’ve got your bulbs in a row, you’ll dive in and discover how to use

garlic raw, roasted, poached and fried, as well as how to infuse with garlic. Additional skills

included in this class are how to create great custard style ice cream, how to pick the right potato

for the right job, how to make garlic oil and roast a perfect rosy leg of lamb. Class has gluten-

free options upon request and hands on opportunities as desired. Pre-registration is required. On

the menu:

Bagna Cauda (An Italian Garlic Dip with Spring Vegetables)

44 Clove of Garlic Soup

Garlicky Braised Greens

Garlic Rubbed Roast Lamb with Garlic Aioli

Crisp Roasted Garlic Potatoes

Garlic Ice Cream

Cost: $30 per person (breathmints included)

Thursday, May 22nd

| 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 and hands on opportunities as desired. Pre-


Tuna Tartare with Avocado and Sesame

Pan Seared Scallops with Brown Butter, Bacon and Corn

Phyllo Wrapped Salmon with Asparagus and Dill Butter

Spicy Beer Poached Shrimp Tacos

Grilled Fish Steaks with Mint Salsa Verde


Friday, May 23rd

| 6:00-8:00 p.m.

Taste Bud Travels: Spring in Italy

This class will be taught by Chef Ani. The Italian hills come alive in spring- not just with fresh

green grass and other sun dappled foliage, but with delicious things to eat. Italian cuisine in

spring is simple to prepare but complex in flavor and aroma. In this class, we will discuss

different regional Italian cuisines, the fresh seasonal ingredients of their spring time cooking and

enjoy specialties such as truffle, artichokes and fresh strawberries that will transport you to the

foothills of the Apennine Mountains in two hours flat. Class is vegetarian friendly and gluten

free upon request, with hands on opportunities as desired. Pre-registration is required. On the

menu:

Artichoke and Buratta Crostini with Salsa Verde

Seasonal Salad with Strawberries, Parmesan and Pepper

Asparagus with Brown Butter Gremolata

Wild Mushroom Risotto with Truffle

Chocolate Balsamic Torta with Roasted Strawberries and Pistachio Gelato

Cost: $30

Wednesday, May 28th

| 6:00-8:00 p.m.

Peak Pick: Sweet Peas

This class will be taught by Chef Ani. Now that spring has sprung, fresh sweet peas are in the

market just begging to be used, and oh, are we going to use them. Often relegated to a boring

side dish, peas are actually an incredibly versatile food, from appetizer to dessert. We will use

snow peas, English garden peas and a few unexpected versions to create a full menu of dishes

perfect for Spring. Chef Ani will show you how to choose fresh peas, how to store them, how to

prepare English, sugar and snap peas for cooking, and how to pair them with other ingredients to

bring out maximum pea flavor. You’ll also learn the chef’s secrets for making light spring stocks

and how to build the perfect ice cream. Class has gluten-free and vegetarian options upon request

and has hands on opportunities as desired. Pre-registration is required. On the menu:

Sweet Pea Fizz with Lemon

Sweet Pea Appetizer Pancakes with Smoked Salmon

Sweet Pea Soup with Prosciutto

Stir-fried Sesame Snap Peas

A Salad of Fresh Fava Beans, Peas, Asparagus and Buratta

Sweet Pea Ravioli with Spring Herb and Pea Pesto

Pea-permint Chocolate Chip Ice Cream


Thursday, May 29th

| 6:00-8:00 p.m.

Peak Pick: Marvelous Mushrooms

This class will be taught by Chef Ani. Mushrooms- some revel in them, some recoil from them.

If you are in the former category, join us for this mushroom feast! We will enter the broad and

complicated business of classifying mushrooms, explore them as a dry and fresh ingredient, learn

how to select, store and clean them, and how to pair them with other savory flavors for dishes

that celebrate the range of earthy flavors mushrooms possess. We’ll move beyond simple sautéed

mushrooms and try them raw, roasted, powdered and poached in a menu that will satisfy

omnivores and vegetarians alike. Additionally, you’ll learn how to work with dried mushrooms,

make a delicious mushroom stock and try some excellent truffle-infused cheeses. Class is

suitable for vegetarians and has opportunities for hands on participation as desired. Pre-


Wild Mushroom and Brie Crostini

Light Mushroom Bisque

Shaved Raw Mushroom Salad with Parsley and Lemon

Porcini Mushroom Ravioli with Truffled Cream Sauce

Portobello Mushroom Steaks

Soy Miso Roasted Mushrooms


Friday, May 30th

| 6:00-9:00 p.m.

Artisan Tacos & Salsa

This class will be taught by Chef Jeremy. Salsa has long surpassed ketchup as the most popular

condiment in America. Tacos are a huge reason for this and are no longer just limited to Mexico

- they are popular worldwide. We will start by making and canning home-made salsa, then

prepare tacos from Oaxaca to Korea and everywhere in between. You will also get to take home

a jar of homemade salsa verde! This class has gluten free options available upon request and has

hands on opportunities ad desired. Pre-registration is required. On the menu:

· Korean Tacos with Spicy Kimchi

· Authentic Carnitas with Homemade Salsa Verde

· Traditional Barbacoa with Cilantro and Onions

· Seared Ahi Tuna Tacos with White Bean Puree and Napa Cabbage


Saturday, May 31st | 6:00-9:00 p.m.

Get Your Grill on III: Ribs, 3 Ways

This class will be taught by Chef Jeremy. Ribs are one of the most desirable but hardest to

master item that comes off the barbecue. Every culture in the world has their own delicious

version of ribs, and tonight, we have taken three of the best offerings from around the world and

simplified the recipes so that anyone can repeat them at home. We’ll enjoy ribs prepared by three

different techniques: roasting, braising and steaming. True meat mastery will be yours after

learning these tricks and tips to crafting the most mouthwatering meat that’s ever graced your

table. A little science and a little finesse is all it takes to learn this time tested favorite! This class

is gluten free and has hands on opportunities as desired. Pre-registration is required. On the

menu:

· Dry Rubbed Babyback Ribs with Apple Cider BBQ sauce

· Merlot Braised Beef Short Ribs with Cornbread and Honey

· Korean Style Kalbi Ribs with Spicy Kim Chee

· Bonus: Banana Splits with Hot Fudge and Walnuts


upcoming cooking classes - wholefoodsmarket.com · great new recipes or just different cooking...

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