WHOLE FOODS MARKET COOKING CLASSES

Transcription

WHOLE FOODS MARKET COOKING CLASSES
May 20th – July 31st
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!
Monday, May 20th | 6:00-8:00 p.m.
The Pursuit of Egg-cellence
This class will be taught by Chef Ani. Eggs are one of the most complex, important and
ubiquitous ingredients in modern cookery. When the white and yolk are kept together, you can
produce luscious scrambled eggs, piquant hard and soft boiled eggs and perfect poachers. When
separated, the yolk produces rich sauces and creamy custards, while the white strengthens
everything from macarons to meringue. All this power, yet it is one of the cheapest forms of
protein available. The trick with taking advantage of this versatile, indispensable food is
controlling temperature, selecting the right equipment and timing- and Chef Ani is ready to
reveal to you all of her egg-based tricks. In this class, you’ll unscramble the science behind
choosing the best eggs, storing them properly, separating cleanly and how to master the basic
egg cooking methods: scrambling, poaching, custard making and working with egg whites in
desserts. Class has hands on opportunities as desired. On the menu:
 Brioche Crostini with Soft Scrambled Eggs
 Asparagus with Hollandaise
 Seasonal Salad with Poached Egg
 Savory Cheese Soufflés
 Lemon Curd with Almond Tuilles (Crisp Egg White Cookies)
Cost: $25 per person
Tuesday, May 21st | 6:00-8:00 p.m.
Taste Bud Travels: Vivacious Vietnam
This class will be taught by Chef Ani. Bright with herbs, redolent with chilies, deep with umami
and exciting to enjoy, Vietnamese cuisine is a big part of the Minnesotan culinary landscape.
Whether you grew up with spring rolls and bubble tea or are still waiting to discover the
pleasures of a great bahn mi, a homemade Vietnamese repast can help highlight the best of
summer or chase away the worst of winter. Using ingredients available right here at Whole
Foods Market, we’ll cook our way through a big meal of Vietnamese classics, discuss the
governing principles of Vietnamese culinary life and explore the items that you can stock in your
pantry to give everything from rice to dessert a wonderful Vietnamese flavor. Learn the ins and
outs of working with tapioca, sticky rice, rice paper and rice noodles, building a quick, flavorful
broth and how to make delicious quick pickles. Class is dairy free and has gluten-free optionsplease specify upon registration. This class has hands on opportunities as desired. On the menu:
 Mango Bubble Tea
 Fresh Vegetable Spring Rolls with Sweet and Spicy Dipping Sauce
 Quick Beef Pho
 Grilled Pork Bahn Mi
 Steamed Sticky Rice Pudding with Coconut
Cost: $25
Wednesday, May 22nd | 6:00-8:30 p.m.
The Science of Cooking Well
This class will be taught by Chef Jeremy. What causes mashed potatoes to become gluey and
heavy instead of creamy and light? Why do roasts overcook? For something so elemental to our
daily lives, cooking can get complicated once science takes over. The problem is that good
recipes can only take you so far. Successful cooks benefits from the cook developing intuition
and a sixth “cooking” sense in the kitchen. The truth is, great cooks don’t have culinary ESP,
they simply understand the fundamental science behind why foods act the way they do, and you
can to. This class is gluten free with hands on opportunities as desired. On the menu:
 Classic Cobb Salad with Emulsified Sherry Vinaigrette
 Braised Oxtail Risotto
 Pan Seared Scallop with Beurre Blanc
 Espresso Crème Brulee with Macerated Berries
Thursday, May 23rd | 6:00-8:00 p.m.
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 has hands on opportunities as desired. On the menu:
 Bison Burgers with Blue Cheese and Caramelized Onions
 Turkey Burgers with Roasted Tomato, Pesto and Parmesan
 Spicy Lamburgers with Harissa
 Grass Fed Beef Burgers with Bacon and Porcini Mushrooms
 Traditional Crisp Belgian Fries
 Spicy Sweet Potato Fries
Friday, May 24th | 6:00-8:00 p.m.
Taste Bud Travels: Supper in Spain
This class will be taught by Chef Ani. Rich, aromatic and exciting- all of these words can easily
be applied to the cuisine of Spain. With easy access to the bounty of the sea and the treasures of
the Pyrenees, Spanish cuisine embraces the best of what each season has to offer. Using popular
Spanish cheeses, delicious olives, our sparkling fresh seafood and plenty of spices, we’ll take a
culinary tour of Spain that demonstrates the simple joy and abundant flavor that is cooking in the
Spanish style. As a bonus, you’ll taste our wonderful sheep’s milk cheeses, learn how to classify
olives, and how to select and prepare a variety of great seafood. Class has gluten-free options
upon request and has hands on opportunities as desired. Come hungry! On the menu:
 A Warm Weather Tapas Trio
o Pan Con Tomate (Grilled Bread with Fresh Tomato)
o Membrillo con Manchego (Quince Paste with Delicious Spanish Cheese)
o Boquerones (Ceviche Style White Anchovies)
 Ajoblanco (White Gazpacho)
 Garlic Shrimp with Romesco (Tomato Bread Sauce with Hazelnuts)
 Chorizo Stuffed Peppers
 Smokey Fried Chickpeas with Garlic Aioli
 Caramel Almond Flan
Saturday, May 25th | 6:00-8:00 p.m.
Fish Tales: Copper River Salmon
This class will be taught by Chef Ani. Just like fresh fruit and vegetables, seafood has seasons. In
spring, Alaskan Copper River Salmon is sought after with the same fervor of wild mushrooms,
ramps or the first little wild strawberries. With a very short season starting in mid-May and
ending in mid-June, this fish must be enjoyed during its brief appearance at your fish counter.
Like many species of salmon, Copper River salmon is high in Omega-3 fatty acids, protein and
delicious flavor. In this class, we’ll learn all about Copper River- where it comes from, why it is
so delicious and how to enjoy it using a variety of cooking methods. In this class, you’ll also
learn how to preserve fish with salt curing, how to make rilletes, or salmon spread and how to
prepare Chef Ani’s favorite summer sauce. Class has gluten-free options upon request and hands
on opportunities desired. On the menu:
 Homemade Gravalax (Salt Cured Salmon with Dill)
 Salmon Rilletes
 Pan Seared Salmon with Pistachio Cream
 Slow Roasted Salmon with Italian Salsa Verde
 Grilled Swiss Chard Wrapped Salmon with Shallot Butter
Tuesday, May 28th | 6:00-8:00 p.m.
Taste Bud Travels: Tantalizing Thailand
This class will be taught by Chef Ani. Thai cuisine is like nothing else on Earth. Complex,
aromatic, well balanced and endlessly flavorful, Thai dishes are many culinary adventurer’s
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 stirfry and how to
work with sticky rice. Class has hands on opportunities as desired and is suitable for gluten free
customers. Come hungry! On the menu:
 Green Mango Salad
 Tom Yum Soup
 Pork Laab (Savory Salad with Toasted Rice)
 Shrimp Pad Thai
 Coconut Sticky Rice with Mango
Cost: $25
Wednesday, May 29th | 6:00-8:30 p.m.
Street-Wise: The World of Street Food Vendors
This class will be taught by Chef Jeremy. Some of the most exciting foods in any country are
available through the local street vendors. Street food makes up 40% of the daily diet of urban
consumers in the developing world! We will travel the globe and highlight some of the tastiest
selections the world has to offer, because as any well-traveled foodie will tell you, the best food
is sometimes only a street away! We will sample two dishes from each of the four selected
countries. On the menu:
 Mexico: Elotes (Mexican style corn) and Fresh Fruit with Chile and Lime
 Jamaica: Jerk chicken (Negril style) and the famous Jamacian patties
 Thailand: Pho Bo (Famous Thai Soup) and Satay (Marinated Skewers)
 Japan: Tonkatsu (Breaded Pork Cutlet) with Miso Soup
Thursday, May 30th | 6:00-8:30 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. On
the menu:

Apple Spiced Quinoa Porridge

Strawberry & Pineapple Smoothie

Salad of Kale and Carrots with Adzuki Beans and Lemon

Sweet and Sour with Caramelized Pineapple and Chicken
 Whole Roasted Chicken with Root Vegetables
 Old Fashioned Chicken Broth
Friday, May 31st | 6:00-8:00 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 has hands on opportunities as desired. Come
hungry! On the menu:
 Scallop Ceviche with Fresh Avocado
 New Orleans Po’ Boy with Cornmeal Crusted Fried Shrimp
 Salmon Poached in Green Tea and Ginger
 Roasted Trout with Almond Brown Butter
 Mussels with Fresh Tomato Sauce
Saturday, June 1st | 6:00-8:30 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. 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 is gluten-free, with pescatarian options available upon request
and has hands on opportunities as desired. On the menu:
·
A Tasting of Gourmet Italian Cheeses
·
Pan-Seared Scallop with Micro-Greens, Mango Puree and Calabrian Chiles
·
Herb Marinated Rack of Lamb
·
Polenta with Parmesan Cheese
·
Lacinato Kale with Sweet Onions
·
Coconut Gelato with Raspberries and Fresh Mint
Monday, June 3rd | 6:00-8:00 p.m.
Summer Suppers in Twenty Minutes or Less
This class will be taught by Chef Ani. Getting dinner on the table can be a challenge for any busy
person. Once you throw in the scorching heat of summer, the idea of turning on the oven or
sweating over the stove makes the level of difficulty even higher. The solution? Ditch the oven
mitts and learn to create four summer suppers that don’t involve more than a few minutes of prep
time and little to no time spent heating up the kitchen! Using fresh fruits, vegetables, seafood and
herbs, we’ll get dinner on the table in less time than it will take you to enjoy every last mouthful
of flavor. Learn how to prep efficiently, use the grocery store to your advantage and get
maximum flavor from some of Chef Ani’s favorite spring and summer foods. Additional lessons
include how to make fresh ceviche, how to enjoy pizza- no oven required- and how to work with
spring vegetables such as asparagus, green beans and fresh peas. Class has vegetarian optionsplease specify upon registration. This class has hands on opportunities as desired. On the menu:
 Shrimp Ceviche with Avocado and Hearts of Palm
 Salad Niçoise Wraps
 Skillet Vegetable Pizzas with Asparagus and Buratta
 Tabouleh with Peaches and Mint
Cost: $25
Tuesday, June 4th | 6:00-8:00
Peak Pick: Crazy for Coconut
This class will be taught by Chef Ani. Coconut is an edible marvel. One of the most useful plants
on earth, we use the wood, bark, leaves and of course- fruit- in many forms. The shells are highly
prized as a natural material, and the coconut water within has saved many a life- it is considered
a sterile liquid and was often fed to the wounded- intravenously! With all that goodness, it is
time to move beyond take-out curries and fussy Southern cakes and get some coconut into our
cuisine. In our market, you can get your coconut fix in many forms- water, milk, oil, butter,
shredded, flour, sugar, extract, young whole coconuts and mature coconuts. In this class, you’ll
learn how to open a coconut safely, how to extract the water within, how to work with fresh
coconut meat and how to add delicious coconutty flavor to everything from appetizer to dessert.
Additional lessons learned in this class include how to properly batter and fry, how to make
noodles from coconut meat, how to stirfry, how to poach and the secrets to making crepes. This
class is gluten-free and has vegetarian optionsplease specify upon registration. On the menu:
 Fresh Young Coconut Water with Lime
 Coconut-Avocado Soup with Coconut Crusted Shrimp and Coconut Noodles
 Crispy Coconut Kale
 Coconut Crepes with Coconut Milk Poached Chicken and Coconut Carrot Salad
 Coconut Macaroon Inspired Ice Cream
Wednesday, June 5th | 6:00-8:00 p.m.
Healthier Eating for Food Lovers: Putting the Garden on the Grill
This class will be taught by Chef Ani. Grilling is a true pleasure of summer dining and there are
so many great things out there to grill. In this class, we’ll explore the many different vegan
options for summer grilling- and I’m not talking about boring industrial veggie burgers. Not only
is grilling a great group dinner, it’s an easy way to batch cook fruits and vegetables to use all
week long in sandwiches, grain salads, soups and much more. Learn the tips and tricks for
infusing fruits, vegetables and vegan proteins with maximum flavor, how to keep food from
sticking to your grill and how to use grilled foods as a base for an appetizer, salad, entrée and
dessert. We’ll also whip up a flavorful, easy-to-grill vegan burger. This class is vegan and has
gluten-free optionsplease specify upon registration. On the menu:
 Grilled Zucchini Roulade with Sundried Tomatoes
 Grilled Hearts of Palm and Sweet Corn Salad with Avocado
 Marinated Portobello Mushroom Steaks
 Black Bean and Mushroom Burgers
 Grilled Peaches with Dark Chocolate and Pistachios
Thursday, June 6th | 6:00-8:00 p.m.
Light Summer Bites: Easy Appetizers
This class will be taught by Chef Ani. Summer is a time for celebrations, and with celebrations
come appetizers- flavorful bites of the best of the season. If you’re looking for new recipes and
techniques to add a “wow” factor to your summer festivities, this class is a must! We’ll focus on
finger-friendly small bites that are quick to make and that hold up well in the heat, including
several that can be made entirely in advance. Skills learned in this class include how to set up
mis en place (kitchen organization) to make appetizer prep quick and easy, how to make vinegar
reductions, how to roast garlic and how to make an infused sugar. On the menu:
 Savory Goat Cheese Truffles
 The Ultimate Caprese Salad Satay
 Watermelon Halloumi Bites with Fresh Herbs
 Prosciutto Wrapped Figs with Pistachio Ricotta
 Sweet Pea and Roasted Garlic Crostini
 Deconstructed BLTs
 Seasonal Fruit with Mint Sugar
Friday, June 7th | 6:00-8:30 p.m.
Date Night: Cuba
This class will be taught by Chef Jeremy. The cuisine of Cuba is rustic and imaginative and
utilizes the best local items available: Cuba still participates in food rationing and average wage
is less than $17 per month so it is especially important to eat what’s available locally. 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 fourcourse meal without having to stress about the cooking. Class is gluten-free, with pescatarian
options available upon request and has hands on opportunities as desired. On the menu:
·
Sparkling Mango Spritzer
·
Ensalada Aguacate (Avocado Side Salad) with Fresh Mango Vinaigrette
·
Camarones (Shrimp) Al Ajillo (Garlicky Cuban Mojo)
·
Ropa Vieja (Shredded Flank Steak) with Morros E Christianos (Beans and Rice)
·
Banana and Pistachio Cake
Sunday, June 9th | 4:00-6:30 p.m.
The World’s Best Burger
This class will be taught by Chef Jeremy. It’s America’s favorite food, and here is where we will
demonstrate the best way to cook the mighty burger - it’s easier than you might think. We will
talk about how to source the highest quality ingredients, then we’ll grind our own hamburger
meat and learn a lot about why the burger just may be the world’s most perfect food. We’ll also
make a world-class veggie burger recipe from scratch and try some of the best sides that our deli
has to offer. Class will wrap with Banana Splits as we discuss the art and science grilling and all
things burger.Class has gluten-free options upon request and has hands on opportunities as
desired. On the menu:
·
Highlight Item: House Ground Burgers with Short Rib, Top Sirloin and Bacon
·
Bonus Item: Award Winning Homemade Veggie Patties
·
Served with a selection of our favorite Whole Foods deli sides
·
Special Dessert: Banana Split
Monday, June 10th | 6:00-9:00 p.m.
Knife Skills & Cooking Basics
This class will be taught by Chef Jeremy. In this Thailand Edition of our popular series of Knife
Skills classes we will concentrate on utilizing fresh seasonal ingredients as we improve your
skills and make you more comfortable in the kitchen. Chef Jeremy will demo then assist as we
learn and perform some basic vegetable cutting techniques together. The knowledge and skills
learned in this class will provide you a solid foundation that you will use in the kitchen for the
rest of your life. This class is gluten-free and has great vegetarian and vegan options available
upon request. Also 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. On the menu:
·
Salad of Baby Greens and Spring Vegetables with Homemade Herb Vinaigrette
·
Thai Style Fresh Spring Rolls with Ginger Dipping Sauce
·
Coconut Green Curry with Shrimp and Scallops
·
Aromatic Jasmine Rice with Green Peas and Shallots
Tuesday, June 11th | 6:00-8:00 p.m.
Summer in the Garden: Vegan Party Food
This class will be taught by Chef Ani. Summer is an ideal time to enjoy more fruits, vegetables,
nuts, grains and seeds. These foods are nutritious without being heavy and in many cases, at their
absolute peak of ripeness and flavor. Whether you lead a totally vegan lifestyle or are just
looking to get more fruits and vegetables into your meal rotation, this class will show you how to
make delicious, low-stress meals that are simple enough for a summer supper for one, but
delicious and festive enough for a party. In this class, you’ll learn how to work with summer
fruits, vegetables and herbs, how to make delicious plant based sauces, how to marinate fruits
and vegetables for maximum flavor and optimum texture. This class is vegan and has gluten-free
optionsplease specify upon registration. This class has hands on opportunities as desired. On
the menu:
 Miso Marinated Mushroom Kabobs
 BBQ Tofu Kabobs
 Marinated Hearts of Palm Salad with Chilies and Avocado
 Vegan Caprese Salad
 “Cheesy” Kale Chips
 Grilled Vegetable Pasta Salad with Romesco
 Grilled Pineapple Coconut Dessert
Wednesday, June 12th | 6:00-8:00 p.m.
An Introduction to Raw Foods
This class will be taught by Chef Ani. Summer is the perfect time to enjoy light, seasonal meals
built on a foundation of fruits and vegetables, nuts and seeds. While many of us enjoy these
foods lightly steamed, roasted, grilled or fried, there is another, simpler way to enjoy them- raw!
In this class, we’ll discuss how to handle raw foods, how to store fruits and vegetables for
maximum shelf life, how to turn richer foods like nuts, seeds and avocados into creamy sauces,
and how to infuse fruits and vegetables with flavor without heat. Then, join Chef Ani in
whipping up a raw foods feast full of interesting new flavors and textures. This class is vegan
and gluten-free, with hands on opportunities as desired. On the menu:
 Green Smoothies
 Mushroom Carpaccio
 Raw Nachos with Cashew Queso
 Raw Kale Salad with Peaches and Pistachios
 Zucchini “Pasta” with Raw Tomato Cream Sauce
 Raw Truffles
Eat Local: A Taste of the Midwest in Spring
This class will be taught by Chef Ani. There are endless reasons to eat from your local
ecosystem- lowering your carbon footprint via food transit, supporting your local agricultural
economy, enjoying fresher and more nutrient rich foods and of course- the flavor of freshly
picked, locally grown, raised and produced foods. The Midwest has always been a treasure trove
of delicious food, and the local food movement has supported an explosion of growth for local
farmers and small producers. Enjoy the literal fruits of our local food economy in this delicious
cooking class. Discover the stories behind some of our strongest local producers and farmers and
enjoy the flavor of fresh local produce, meat, seafood, cheese and sweets. The menu is subject to
change to do product availability, but all efforts will be taken to include as wide a variety of local
foods as possible. On the menu:
 Local Cheese Tasting
 Local Seasonal Salad
 Pan Roasted Local Beef with Local Mushroom Ragout
 Local Wild Rice and Local Smoked Trout Fritters
 Local Dessert Tasting
On a Roll: Homemade Pasta Made Easy
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 or dairy-free
options as desired. On the menu:
 Fresh Spaghetti with Pesto Genovese
 Fusilli with Light Summer Tomato Sauce
 Pappardelle with Eggplant Caponata
 Dessert Ravioli with Goat Cheese Chocolate Filling
Saturday, June 15th | 2:00-5:00 p.m.
Marvelous Macarons
This class will be taught by Chef Ani. These tiny, tasty treat have taken the dessert world by
storm! Macarons can be an expensive habit, though, with store bought prices of up to $2- per
cookie! Macarons can easily be made at home, but it takes a little research, prep and practice to
figure out this cookie’s quirks- and luckily, Chef Ani has done all the research necessary to teach
you how to make flawless macarons without any specialized equipment- just a hand mixer, a
spatula, some parchment paper and a little bit of patience. In this class, we’ll approach the
marvelous macaron from start to finish- the ingredients that make it unique, how to handle them,
the mixing and piping techniques, and of course, successful baking technique. We’ll discuss how
to flavor and color your macs, ideal fillings and how to decorate as well. This class is gluten-free
and vegetarian friendly, with lots of hands on opportunities. A meal will not be served during
this class, but you will be taking home lots of macarons, so please plan accordingly.
Gluten Free Basics
This class will be taught by Chef Ani. Whether you or a loved one have been gluten free for 10
minutes or 10 years, navigating the grocery store, restaurants and your own kitchen can be
daunting. Luckily, there are tons of foods that are naturally gluten free, and many delicious
specifically gluten free items in our stores. In this class, we will go through common grains and
ingredients and what is considered gluten free, how to read labels of prepared and processed
foods, gluten free pitfalls in the home kitchen and out on the town, and how to work with gluten
free grains and flours. You’ll also get to sample some great gluten free products from around the
store. This class is gluten free and can be vegetarian friendly or dairy-free- please specify upon
registration, and will be a demonstration style class. On the menu:
 Gluten Free Tomato Bruschetta
 Gluten Free Summer Quinoa Salad
 Gluten Free Summer Vegetable Tartlets
 Gluten Free Strawberry Shortcakes
Taste Bud Travels: Parisian Summer Bistro
This class will be taught by Chef Ani. The French are the masters of two of my favorite things:
cooking and eating, and nothing says “je suis à Paris” like the small plates of the French bistro.
The French table draws from the countryside and the seashore and celebrates classic French
ingredients such as olives, fresh herbs, and of course, more cheeses than you can count. French
bistro fare is elegant, richly flavored and an excellent choice for a romantic evening for two.
Grab your favorite dinner partner and head into the classroom for an evening that feels like
you’re under the Eiffel tower, even though you’re in the middle of Minneapolis. Additional
lessons learned in this class include how to put together an excellent cheese plate, how to make
perfect crisp fries and how to whip up your own crepes. Class has vegetarian options as desiredplease specify upon registration. Class has hands on opportunities as desired. On the menu:
 French Cheese Tasting
 Radish Tartines
 Traditional Salad Nicoise
 Vichyssoise
 Moule Frites (Braised Mussels with Fries)
 Celery Remoulade
 Dessert Crêpes with Seasonal Fruit
Peak Pick: Heavenly Summer Herbs
This class will be taught by Chef Ani. When the world warms up, you know that spring and
summer herbs are just around the corner. Whether you use them by the handful or the pinch,
fresh herbs add brightness and life to many dishes, from appetizer to dessert. If you’re growing a
mess of summer herbs or just look forward to buying them by the bushel all summer long, this
class can show you how to pick them out, store them, use them and preserve them throughout the
rest of the herb-deprived year. Additional lessons include how to craft your own syrups, how to
poach properly, how to make compound butter and how to make an herbal vinegar. This class
has hands on opportunities as desired. On the menu:
 Strawberry Mint Fizz
 Caprese Salad Wraps
 Parsley Salad with Sesame and Orange
 Chilled Summer Vegetable Soup with Chimichurri
 Herb Poached Salmon
 Dill Biscuits with Herb Butter
 Laab (Thai Stirfry with Fresh Herb Salad)
 Basil Shortbread Cookies
Friday, June 21st | 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!
Saturday, June 22nd | 9:00-10:00 a.m.
The Whole Kids Club Presents…Green Eggs and Ham!
This class will be taught by Chef Ani. Dr. Seuss is on the loose….in the cooking classroom! Chef
Ani and the little cooks will explore the delicious, rhyming world of Dr. Seuss while preparing
his favorite breakfast- green eggs and ham, along with bright green fruit smoothies and green
biscuits, too! Vegetarian options are available upon request- please specify upon registration.
This class is suitable for kids ages 5-12 and are drop off classes- kids only, please! Cost: $5 for
Whole Kids Club members, $8 for non-members
Sunday, June 23rd | 5:00-7:30 p.m.
The Science of Cooking Well
This class will be taught by Chef Jeremy. Why do mashed potatoes to become gluey and heavy
instead being of creamy and light? Why do roasts and turkeys overcook on the countertop? For
something so basic, cooking can seem complicated. The problem is that good recipes can only
take you so far. Successful cooks seem to operate on intuition and have a sixth sense in the
kitchen, but it turns out that great cooks possess something more than culinary ESP, they
understand the fundamental science behind why foods act the way they do. Chef Jeremy has
been studying the Science of Cooking Well throughout his entire career and will share some
industry tested secrets for getting award winning results every time! This class is mostly lecture
and demo based and has only a few hands on opportunities. On the menu:
·
Spinach Salad with Pecans, Caramelized Onions and Emulsified Sherry Vinaigrette
·
Asparagus tips drizzled with from scratch Hollandaise Sauce
·
The perfect Fried Chicken you’ve always wanted to learn to make at home
·
Key Lime Pie in easy to make pie crust with a surprise secret ingredient
Summer Superfoods
This class will be taught by Chef Ani. Some of the items in our market should be displayed
wearing superhero capes, with their high concentrations of micronutrients and antioxidants, as
well as delicious flavor and excellent texture. If you’re looking to get a little more nutrition into
your daily meals, this is a must-take class. Learn how to identify nutrient density of a food at a
glance, how to read labels of processed foods such as grains, nuts, seeds and legumes, and how
to prepare some of the most nutrient dense foods that the world has to offer- without feeling like
you’re eating “health food”. Additional lessons included in this class are how to work with fresh
leafy greens, basic methods for cooking whole grains and how to craft oil-free dressings. Class is
vegan friendly and can has gluten-free options as desiredplease specify upon registration. This
class has hands on opportunities as desired. On the menu:
 Superfood Smoothie
 Fresh Summer Crudite with Creamy Avocado Dip
 Massaged Kale Salad
 Summer Vegetable Slaw with Orange Sesame Dressing
 Quinoa Salad with Peaches
 Whole Grain Summer Fruit Crumble
Peak Pick: Awesome Avocados
This class will be taught by Chef Ani. It’s not easy being green- unless that green is avocado.
Smooth and creamy, sweet and savory avocados are versatile powerhouses of nutrition,
containing Vitamins B, E, and K, heart healthy fats, potassium and fiber. Join us to learn a bit of
avocado history, how to pick the perfect avocado, how to store and prep them properly and
balance their velvety richness with smoke, heat and acid. Additional lessons learned in this class
include how to sear perfect scallops and how to make refrigerator pickles. Class has vegetarian
and gluten free options upon request-please specify upon registration. There are hands on
opportunities as desired. On the menu:
 Avocado Carpaccio
 Cucumber Avocado Soup with Grilled Avocado Salsa
 Seasonal Salad with Green Goddess Dressing
 Seared Scallops with Avocado and Grapefruit
 Wheatberry Salad with Roasted Carrots and Pickled Avocado
 Avocado Chocolate Pudding
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, gochujang, how to make perfect soft set eggs, the method of
marinating and how to perfect your stir frying technique. Class has gluten free optionsplease
specify upon registration. This class has hands on opportunities as desired. On the menu:
 Gimbap (Seaweed and Crab Rolls with Pickled Vegetables)
 Kimchi Jjigae (Kimchi Soup)
 Pork Bibimbap (Seasoned Rice with Many Toppings)
 Bulgogi (Korean Beef Barbecue)
 Naengmyeon (Cold Buckwheat Noodle Soup)
 Salt-Pickled Daikon
 Paejon (Scallion Pancakes with Shrimp)
From Pot to Pan: Cooking with Coffee and Espresso
This class will be taught by Chef Ani. For some of us, coffee is a much beloved beverage that we
would never be without. Your coffee is keeping a secret from you, however, that you need to
know- it does double duty as an intriguing ingredient in everything from appetizer to dessert.
First, we’ll delve into coffee classification- what the different roasts and types of beans mean in
the cup and on the plate, then discuss grinding, brewing and coffee consumption. Then, we’ll get
cooking. Learn how to infuse, marinate, roast and rub with coffee, which coffee is best for which
job and how you can enjoy it on and in many summer foods. Additional lessons include how to
build a great barbeque sauce and rub for meats and how an excellent tiramisu. Class has hands on
opportunities as desired. On the menu:
 BLT Tartines with Coffee Roasted Bacon
 Smokey Black Bean Soup
 Coffee Infused Pasta with Prosciutto and Basil
 Coffee Rubbed Ribeye with Espresso BBQ Sauces Shrimp
 Coffee Roasted Carrots with Dill Crème Fraiche
 Tiramisu with Coffee Liqueur
Saturday, June 29th | 2:00-5:00 p.m.
You Can Can: Preserving the Summer Bounty
This class will be taught by Chef Ani. When a fruit or vegetable is in season, nothing tastes
better. Winter citrus fruits, spring onions, summer berries or fall pears can all be held in
suspended animation at their peak of flavor to enjoy all throughout the year. Once fundamental
skills, making jam, pickles, and drying or freezing fruits and vegetables has fallen by the wayside
in the average American kitchen, but it is time to revive them! Join us for this informative crash
course in food preservation, with tricks and tips for ease, success and food safety. You’ll take
away the skills necessary to preserve summer all the year through, and jars of some of Chef
Ani’s favorite summer items. Fundamental skills learned in the class include how to infuse
syrups, make jam, make refrigerator pickles, oven-dry produce and how to make herb vinegar.
Class has lots of hands on opportunity as desired and is vegan friendly and gluten free. On the
menu:
 Peach Basil Syrup
 Pickled Asparagus
 Strawberry Jam
 Oven-Dried Cherry Tomatoes
 Tarragon Vinegar
Sunday, June 30th | 12:00-2:30 p.m.
Best Brunch
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 handson 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 is gluten-free, 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. On the menu:
·
“Make your own omelet” French vs. American Styles with a variety of filling options
·
Chilaquilles with Roasted Poblano Cream Sauce, Black Beans and Eggs “Your Style”
·
“Flip your own” Eggs Any Style
·
World’s Best Hash Browns you can make at home in a flash
·
Parfait of Greek Yogurt and Macerated Strawberries
Tuesday, July 2nd | 6:00-8:00 p.m.
Vegan Voyage: Italy
This class will be taught by Chef Ani. Italian food has won many fans, and with good reason- it’s
fresh, savory and all about the flavor. Many people associate Italian cuisine with rich cheeses
and hearty ragus, but there is a huge amount of Italian food that is naturally 100% vegan. Using
our fantastic summer produce, rich whole grains and nuts and aromatic herbs and spices, we’ll
whip up a feast that will satisfy meat-eaters and meat-avoiders with its bold flavors. Areas of
focus during this class will include how to add savory flavor or “umami” to vegan dishes, how to
make vegan fresh pasta and how to simulate the flavor of savory cheeses with vegan ingredients.
This class is suitable for vegan customers and has hands-on opportunities as desired. Come
 Vegan Caprese Salad with Marinated “Mozzarella”
 Shaved Fennel Salad with Arugula
 Summer Tomato Soup with Basil Oil
 Fresh Pasta with Eggplant Caponata
 Zucchini Roulade with Light Summer Tomato Sauce
 Strawberry Granita with Balsamic Vinegar
Friday, July 5th | 6:00-8:00 p.m.
Taste Bud Travels: Exploring the American South
This class will be taught by Chef Ani. In an era where you can get fantastic foreign fusion foods
like kimchi tacos, pad thai panzanella and weinerschnitzel pizza, sometimes we forget about
good old American down home cooking. America in and of itself has amazing culinary diversity,
and today we’ll plumb the depths of Southern classics. Learn about the many cultures that have
made Southern food what it is today, decode the sometimes confusing lexicon of Southern
culinary terms and the traditional methods that have been used to make Southern food finger
lickin’ good for hundreds of years. Areas of focus during this class will include how to make a
proper Southern sweet tea, how to perfect your frying technique, the secrets to perfectly fluffy
biscuits and how to bake with summer fruit. Come hungry! On the menu:
 Sweet Tea
 Pimento Cheese
 Fried Green Tomatoes with Cajun Remoulade
 Southern Fried Chicken
 Smokey Collard Greens with Andouille
 Buttermilk Biscuits
 Individual Peach Cobblers
Saturday, July 6th | 11:00 a.m. – 12:30 p.m.
The Whole Kids Club Presents….Mighty Bites of Mexico
This class will be taught by Chef Ani. School may be out, but it’s never a bad time to learn
something…especially if you get to eat your homework! In this fun class, we’ll learn all about
Mexican history, culture and cuisine, the science behind making doughs and sauces, and whip up
some really tasty treats. Special ingredients that we’ll be cooking with include avocados,
tomatoes, beans and Mexican cheeses. You can even try some spicy chilies if you’re brave! This
class is for 5-12 year olds, with lots of hands-on cooking time and vegetarian options, too. Come
hungry! All kids classes are drop-off classes- kids only please! On the menu:
 Watermelon Aqua Fresca
 Guacamole with Lime
 Tomato Salsa
 Black Bean and Cheese Empanadas (yummy pastry)
 Grilled Corn with Mexican Cheese
 Grilled Fruit Dessert with Coconut and Chocolate
Cost: $15 per Whole Kids Club member, $20 per non-member
Monday, July 8th | 6:30-8:00 p.m. DATE CHANGED, originally listed on 07/03
Healthier Eating for Food Lovers: Sensational Summer Salads
This class will be taught by Chef Ani. In the high heat of summer, a salad a day can keep fatigue
away, and add lots of protein, vitamins, minerals, healthy fats and antioxidants to your diet. I’m
sure this is not the first time you’ve heard that eating one meal in salad form is a great way to
increase your nutrient intake, but this may be the first time that the salads have been so delicious,
eating a salad a day is something to look forward to. In this class, Chef Ani will test the
boundaries of the summer salad, putting various fruits, vegetables, nuts, seeds and fresh herbs at
the center of the plate. We’ll discuss flavor pairings, how to stock your pantry for inventive
salads on the fly and how to make delicious oil-free dressings. This class is suitable for vegan
customers and gluten-free customers, and has hands-on opportunities as desired. Come hungry!
On the menu:
 Roasted Beet Salad with Mustard Caper Vinaigrette
 Avocado Citrus Salad with Toasted Pistachios
 Sliced Tomato Salad with Creamy Pine Nut Dressing
 Greek Zucchini “Pasta” Salad
 Jicama and Roasted Corn Salad with Spiced Pepitas
 Shaved Carrot Salad with Sesame and Moroccan Spices
Tuesday, July 9th | 6:00-8:00 p.m. DATE CHANGED, originally listed on 07/10
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.
Areas of focus include how to smoke fish at home, working with rice noodles and wrappers for
spring rolls, how to marinate and grill fish with ease and infusing poaching liquids. This class
has gluten-free options upon request and hands on opportunities as desired. Come hungry! On
the menu:
 Smoked Trout Salad with Summer Corn and Avocado
 Fresh Spring Rolls with Sesame Seared Tuna
 Grilled Salmon Skewers with Lemon and Oregano
 Vermouth Steamed Clams with Chive Oil
 Cod Poached in Curry Infused Coconut Milk
Thursday, July 11th | 6:00-8:00 p.m.
Peak Pick: Buried in Berries
This class will be taught by Chef Ani. The berries in our Produce department are bursting with
freshness and flavor, and we must enjoy them while they’re at their best, or rue the day when
their season is over. It’s easy to eat strawberries, blackberries, blueberries and raspberries out of
hand or in a fruit salad, but berries possess the ability to add brightness and interest to many
savory dishes as well- not to mention some fantastic desserts. Learn how to enjoy all that
antioxidant rich berry goodness in the moment as well as how to preserve berries in their peak of
ripeness in jam, infused vinegars, syrups and an Italian fruit infused condiment called mostarda.
Areas of focus include how to pair berries with savory ingredients, how to create cold soups, and
the secrets to cooking perfect lamb. This class has hands on opportunities as desired. Come




Blueberry Mint Fizz
Seared Sea Scallop with Blackberry Red Wine Jam
Tomato Strawberry Gazpacho with Halloumi Cheese “Croutons”
Fresh Seasonal Salad
 Pan Roasted Lamb with Raspberry Mostarda
 Triple Berry Cakes with Blueberry Lemon Glaze
Tuesday, July 16th | 6:00-8:00 p.m.
Cooking Basics: Beans and Lentils
This class will be taught by Chef Ani. Beans and lentils are some of the powerful things you can
have in your pantry- and on your plate. With a long and illustrious history of feeding hungry
gourmets on the cheap, beans and legumes figure into almost every culinary culture on Earth,
and with good reason. They’re an excellent source of lean protein, fiber and complex carbs that
are low in calories and contain no cholesterol. They’re neutral in flavor, so they can blend
seamlessly into dishes, adding a creamy texture and subtle earthiness to everything from
appetizer to dessert. In this class, we’ll discuss soaking beans, how to cook them by many
methods including braising and pressure cooking, when to use dry vs. fresh beans, and how to
pick the right bean or lentil for your dish. Areas of focus include how to make flavorful veggie
burgers, making dumplings and how to make a delicious Moroccan spice blend. This class is
vegetarian, with vegan options upon request and hands-on opportunities as desired. Come
 White Bean Crostini with Grilled Apricots and Chive Oil
 Pressure Cooker Chickpea Soup with Moroccan Spices
 Tex-Mex Pinto Bean Burgers
 Lentil Gnocchi with Romesco Sauce
 Double Chocolate Black Bean Brownies
Peak Pick: Summer Splendor
This class will be taught by Chef Ani. Unfortunately, summer won’t last forever. While we’re
right in the thick of it, let’s enjoy every flavorful mouthful of summer favorites. In this class,
we’ll deconstruct some of Chef Ani’s favorite summer foods to learn the science behind getting
the very best flavor and texture in your warm weather cooking. We’ll work with fresh berries,
sweet corn, shellfish and tomatoes to create simple and delicious dishes that can be whipped up
in no time- even it’s almost too hot to cook. Areas of focus in this class are how to infuse
summer flavors into syrups, quick jams and flavored oils, how to work with lobster and BLAH
BLAH BLAH. This class has gluten-free options upon request and hands-on opportunities as
desired. Come hungry! On the menu:
 Minty Watermelon Fizz
 Caprese Salad with Basil Oil
 BLT Salad
 Summer Corn Chowder
 New England Style Lobster Rolls
 Almond Tartlets with Crème Fraiche and Jammy Plums
Friday, July 19th | 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!
Monday, July 22nd | 6:00-8:30 p.m. DATE CHANGED, originally listed on 07/24
Crafting Fresh Cheese at Home: Ricotta, Mozzarella and Burrata
This class will be taught by Chef Ani. Cheese has been called “the art of spoiling milk” and it is
an art form indeed. The diversity that can be coaxed out of a relatively small pool of ingredients
(milk, cream, a coagulant and salt) is amazing, and the production of many cheeses require
special environments, special cultures and expensive special equipment- not to mention months
or years of aging. If you lent your cheese-aging cave or ripening rack to your neighbor, you’ll be
happy to hear that there are many fresh cheeses that can easily be made in the average kitchenwithout a degree in bacteriology. In this class, we’ll focus on young, Italian cow’s milk cheeses,
some of the most beloved and versatile cheeses in the kitchen. We’ll spin mozzarella curd into
homemade burrata (a rich mix of cream and curd enveloped by fresh pulled mozzarella), fresh
mozzarella and ricotta, and how to use your fresh cheeses in satisfying summer dishes. This class
is hands on and vegetarian friendly, with gluten free options upon request. Come hungry! On the
menu:
 Caprese Salad with Freshly Made Mozzarella
 Pan-Fried Gnocchi with Fresh Ricotta
 Cinnamon Shortcakes with Roasted Peaches and Fresh Burrata
Tuesday, July 23rd | 6:30-8:00 p.m.
Gluten Free Asian Delights
This class will be taught by Chef Ani. Many of us turn to pasta when hunger is growing and time
is shrinking- it’s quick cooking and an easy, satisfying dinner, but can be tricky for the glutenfree diner. In Western cooking, 90% of noodles are made of one thing: wheat. While many
delicious replacements are available, there is another path to take for delicious gluten-free pasta
lunches or dinners. In Asian cuisine, however, noodles and other products are made from many
things, including potato, sweet potato, rice, buckwheat and tapioca starch. This opens up a lot of
possibilities for the gluten-free diner, with many options for the gluten-free dairy free diner as
well. The key is learning how to cook each of these different types of noodles and which noodles
work best for what type of dish. Dive into three different dishes centered around flavorful
ingredients that are naturally gluten free, learn the places gluten may hide when cooking with
Asian ingredients, and how to stock your pantry for hearty quick meals any night of the week.
You’ll also have an opportunity to learn how to roll your own spring rolls! This class is gluten
free with vegan and vegetarian options upon request, and hands on opportunities as desired.
Come hungry! On the menu:
 Fresh Springrolls
 Light Miso Soup with Soba Noodles and Shiitake Mushrooms
 Shirataki Noodle Pad Thai
Peak Pick: Tantalizing Tomatoes
This class will be taught by Chef Ani. Fresh tomatoes are one of summer’s most delicious
delights and can be used in so many different ways. Tomatoes are nutrient dense and have more
lycopene than almost any other fruit or vegetable, and are delicious fresh, roasted, grilled,
marinated or even pickled. In this class, you’ll learn how to make the most of the summer
bounty, how to pick out tomatoes and which type of tomatoes to use for which dish. Areas of
focus in this class include how to make a savory piecrust, how to peel and process tomatoes for
soups and other dishes where a smooth texture is desired and how, how to fry safely and easily
and how to make a savory tomato aioli. This class has vegetarian options upon request and hands
on opportunities as desired. Come hungry! On the menu:
 Tomato Aqua Fresca
 BLT Satay
 The Best Caprese Salad
 Fried Green Tomatoes with Roasted Tomato Aioli
 Grilled and Chilled Tomato Soup with Fresh Crab
 Southern Tomato Pie
 Sweet Tomato Ice Cream
Cost: $30
Saturday, July 27th: 11 a.m. – 12:30 p.m.
The Whole Kids Club Presents…A Taste of China
This class will be taught by Chef Ani. School may be out, but it’s never a bad time to learn
something…especially if you get to eat your homework! In this fun class, we’ll learn all about
Chinese history, culture and cuisine, the science behind making dumplings and sauces, and whip
up some really tasty treats. Special ingredients that we’ll be cooking with include tofu, shrimp,
lots of herbs and savory soy sauce. This class is for 5-12 year olds, with lots of hands-on cooking
time and vegetarian options, too. Come hungry! All kids classes are drop-off classes- kids only
please! On the menu:
 Shrimp Potstickers
 Egg Drop Soup
 Steamed Buns with Pork
 Scallion Pancakes
 Tofu Fried Rice
Cost: $15 per Whole Kids Club member, $20 per non-member

WHOLE FOODS MARKET COOKING CLASSES

Transcription

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Cooking Class at the `Guest Table`

“ThE BaTTlE of NEw oRlEaNs”

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Commis de Cuisine - Job Description

Resume - Gregory Shade

Allowed This Year For Palme D`Or To Be

857-222-3271 E-Mail: [email protected]

Bonsoir and welcome to Remy, Disney Cruise Line®`s luxurious

WHEATLEY PLAZA

Calendar Wizard - Lehigh Christian Academy