Upcoming Whole Foods Market Cooking Classes
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Upcoming Whole Foods Market Cooking Classes
Pre-registration for classes and select events is required. Registration required no later than
48 hours prior to the class date. Call 612.927.8141 or visit our customer service desk in person to
pre-register. Classes and events are subject to change or cancellation. If you cannot attend your
class, you must call Whole Foods Market Lake Calhoun and cancel at least 48 hours in advance.
You will receive classroom credit for the amount of the class to be used no later than three
months from the date of the class that you registered for. Please email Culinary Director Ani
Loizzo at Ani.Loizzo@wholefoods.com, or call the main store number (612.927.8141) if you
have any questions. Thank you!
Note: Whole Kids Club Kitchen Camp classes are each offered individually. Please enroll
your child separately in each separate class that you’d like your child to take.
Upcoming Kitchen Crash Course Cooking Class Series with Chef Kevin Relf
Every day is a great day to learn a little bit more in the kitchen. Chef Kevin, most recently of
award-winning Twin Cities restaurant Spoon and Stable, is a graduate of the Culinary Institute of
America and the Cornell University School of Hotel Administration, an experienced chef and
culinary instructor that can guide you through some of the most tried and true kitchen techniques
and give you a base of culinary knowledge that will serve you over the course of your whole life,
whether you’ve been cooking for 30 years or have never picked up (or don’t own) a knife.
In this unique kitchen boot camp experience, you’ll focus on different techniques and kitchen
skills over the course of six weeks that will give you the solid foundation to cook just about
anything. Our small classes (a maximum of eight people per class) give you plenty of personal
attention, time to ask questions and work at your own pace. You can take all six cooking classes
in the Kitchen Crash Course Cooking Class Series for $250, or take an individual class that suits
your interest (as space allows) for $50 per class. To register, please give us a call
at 612.927.8141.
Kitchen Crash Course Cooking Class Series Courses
Monday, June 8th | 6:00-9:00 p.m.
Kitchen Crash Course Week 1- Kitchen Safety, Knife Skills, and Scratch Cooking Basics
In this week’s session, Chef Kevin will go over the most important skill sets in the kitchen,
starting with how to cook safely. He’ll discuss how to set up your kitchen for safe and efficient
cooking, how to work with raw ingredients safely, proper cooking temperatures, and best
practices for food storage. Then, you’ll explore the cook’s most important tool: the knife- how to
select one, get it sharpened and honed, how to hold it for maximum safety, and how to use your
knives to do everything from slice a carrot to mince a watermelon with ease and comfort. Using
this knowledge and skill set, you’ll learn how to craft essential home cooking ingredients such as
homemade stock, vinaigrette and much more. Pre-registration is required. On the menu:
Home-style Guacamole with Lime
Tomato Gazpacho with Fresh Vegetables
Savory Minestrone Soup with Homemade Vegetable Stock New England Clam Chowder
Seasonal Salad with Organic Greens, Apples, Dried Cranberries, Walnuts and
Homemade Vinaigrette
Cost: $50 for the individual class, $250 as included in 6-week Kitchen Crash Course
Monday, June 15th | 6:00-9:00 p.m.
Kitchen Crash Course Week 2- Great Grains and Three Stovetop Techniques: Sautéing,
Pan Searing and Stir-Frying
In this week’s session, Chef Kevin will focus on some of the most useful cooking skills- how to
cook grains and how to sauté, pan sear and stir-fry, cooking methods that are included in many
recipes and can be a little tricky to master. He’ll discuss how to get the textures you want from
grains, whether it’s chewy whole grain barley or creamy brown rice risotto, and how to flavor
grains for maximum deliciousness. Then, you’ll explore the cook’s second most important tool:
the sauté pan- how to select one, properly heat it, and use it your advantage to make flavorful,
savory dishes with different proteins and fresh seasonal vegetables. Using this knowledge and
skill set, you’ll learn how to craft a whole grain risotto, perfect chicken thighs and more. Pre-
registration is required. On the menu:
Pan Seared Market Fish with Coconut Cous Cous and Fresh Mango Salsa
Sautéed Chicken Thighs with Barley, Fennel and Herb Salad
Stir-Fried Tofu with Vegetables
Brown Rice Risotto with Shrimp and Peas
Caesar Salad
Cost: $50 for the individual class, $250 as included in 6-week Kitchen Crash Course
Monday, June 22nd | 6:00-9:00 p.m.
Kitchen Crash Course Week 3- High Heat Cooking Methods: Grilling, Broiling and Frying
In this week’s session, Chef Kevin will focus on three new cooking methods that are often
intimidating because of their intensity- grilling, broiling and frying. He’ll discuss how to get the
most caramelized flavor from your meats and vegetables, how to manage your heat, and how to
get perfect brown crispy crust and beautiful grill marks. You’ll discuss frying safety, oil selection
and temperature control, how to create a basic batter, proper seasoning for high heat cooking
methods and how to marinate different foods to infuse them with flavor. Using this knowledge
and skill set, you’ll learn how to craft an awesome grilled steak, Japanese-style tempura and
more. Pre-registration is required. On the menu:
Grilled Steak with Broiled Seasonal Asparagus
Marinated Grilled Vegetable Medley
Cumin Dusted Chicken Breast with Broiled Tomatillo Salsa
Tempura Fried Fish with Soy Dipping Sauce
Baby Kale Salad with Toasted Pecans, Butternut Squash and Green Goddess Dressing
Cost: $50 for the individual class, $250 as included in 6-week Kitchen Crash Course
Monday, June 29th | 6:00-9:00 p.m.
Kitchen Crash Course Week 4- Roasting, Braising and Stewing
In this week’s session, Chef Kevin will focus on the cooking methods that take a little bit longer
in the oven or on the stovetop, but lend delicious results- the slower cooking methods of roasting,braising and stewing. He’ll discuss how to select the right temperature to bring out the best in
your dish, how to perform compound cooking methods, like the searing and stewing associated
with braising, and how to get tougher cuts of meat and vegetables to break down into soft, silky
goodness. You’ll discuss how to build flavor and create sauces from braising and cooking
liquids, and how to select the right vegetables and meats for these slower cooking methods.
Using this knowledge and skill set, you’ll learn how to craft an awesome whole roasted chicken,
smashed potatoes and more. Pre-registration is required. On the menu:
Pancetta-Wrapped Pork Loin with Rosemary Potatoes
Whole Roast Chicken with Root Vegetables
Braised Beef Short Ribs with Smashed Potatoes and Horseradish Gremolata
Pan-Roasted Seasonal Seafood with Lemon
Heirloom Tomato and Watermelon Salad with Feta
Cost: $50 for the individual class, $250 as included in 6-week Kitchen Crash Course
Monday, July 6th | 6:00-9:00 p.m.
Kitchen Crash Course Week 5- Poaching, Steaming and Making Fresh Pasta
In this week’s session, Chef Kevin will focus on the wet cooking methods that are used to cook
more delicate foods like shellfish, poultry, eggs and light vegetables. He’ll discuss how to select
the right temperature to bring out the best in your dish and how to flavor poaching liquids, how
to oven-steam with a parchment pouch and how to craft fresh pasta at home. You’ll discuss how
to build flavor and create sauces from poaching liquids, and how to select the right vegetables
and meats for these slower cooking methods. Using this knowledge and skill set, you’ll learn
how to craft delicately flavored seafood, ricotta ravioli and perfect poached eggs. Pre-
registration is required. On the menu:
Market Fish Oven-Steamed en papillote
Steamed Mussels with French Fries
Fresh Ricotta and Basil Ravioli with Italian Sausage and Greens
Poached Chicken with Seasonal Vegetables
Seasonal Salad with Poached Egg
Cost: $50 for the individual class, $250 as included in 6-week Kitchen Crash Course
Monday, July 13th | 6:00-9:00 p.m.
Kitchen Crash Course Week 6- Learning to Cook Without a Recipe
At this point in the kitchen crash course, you’ve learned a lot. You’ve learned kitchen safety,
knife skills, how to sauté, pan sear, stir-fry, grill, broil, fry, stew, braise, steam, poach and more,
how to flavor your foods and enjoyed some delicious chef-crafted dishes. Now, it’s time to go
off-menu and use the skills you’ve learned to create dishes that please your palate. You and a
partner will receive a $50 gift card to shop for your creations, then you’ll return to the cooking
classroom to cook with your sous chefs (that would be Chef Kevin and special guest Chef Ani),
who will help you turn your raw ingredients into a delicious feast.
Cost: $50 for the individual class, $250 as included in 6-week Kitchen Crash CourseAll Upcoming Cooking Classes
Sunday, May 3rd | 4:00 – 7:00 p.m.
Anti-Inflammatory Cooking
This class will be taught by Chef Jeremy. Take control of your life by changing what you eat!
We can live better, stronger lives by learning more about what fuels us: our food. Limiting
certain ingredients in your diet can be a great way to reduce 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. Pre-registration is required. On the menu:
· Spiced Apple Quinoa Porridge
· Strawberry & Pineapple Smoothie
· Salad of Kale and Carrots with Adzuki Beans
· Sweet & Sour Pineapple with Shredded Chicken and Rice
· Whole Roasted Chicken with Root Vegetables
· Old Fashioned Chicken Broth From Scratch
Cost: $30 per person
Monday, May 4th | 6:00-8:30 p.m.
Vegan Voyage: Mouthwatering Mexico
This class will be taught by Chef Ani. There’s no time like the present 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 how to make a delicious vegan queso. Class is vegan friendly and
has gluten free options upon request, with hands on opportunities as desired. Pre-registration is
required. On the menu:
● Brown Rice Horchata
● Hearts of Palm Ceviche
● Salsa Verde with Homemade Tortilla Chips
● Seitan Chorizo Enchiladas with Vegan Queso
● Black Bean Tomatillo Tamales
● Spicy Sweet Chocolate Paletas (Mexican Popsicles)
Cost: $30 per person
Tuesday, May 5th | 6:00-9:00 p.m.
Cinco de Mayo: Tacos & Canning Homemade SalsaThis class will be taught by Chef Jeremy. Salsa has long ago surpassed ketchup as the most
popular condiment, due in part to the American appetite for tacos. Tacos are no longer just
limited to Mexico, but a popular dish all throughout the world, and a popular fusion dish as well.
We will start by making and canning some fresh salsa for us to enjoy AND you to take home,
then preparing four different but delicious types of tacos. Learn the recipes that helped this
humble street food become a culinary powerhouse in our increasingly popular tacos and salsa
class. This class can be gluten free upon request and has hands on opportunities as desired. Pre-
registration is required. On the menu:
· Fish Tacos with Scallop, Shrimp and Sole, Herb Salad, Avocado and Sour cream
· Cuban Style Carnitas cooked in Lime Mojo with Homemade Salsa Verde
· Spicy Pork Al Pastor with Pineapple Salsa and Lime
· Homemade Salsa Verde canning demonstration
Cost: $30 per person
Wednesday, May 6th | 6:00-8:00 p.m
Secrets of the Market: Free Tour and Meal Planning Workshop- please note date change
This workshop will be taught by Chef Ani. There are so many great things to discover at Whole
Foods Market-new healthy ingredients, great treats and thousands of items in between. Our
quality standards for the items we produce and sell in our store are second to none, constantly
evolving and changing to provide our community with great options and the stories behind how
they got here, as well as the diverse knowledge of our most valuable in store asset-our team
members! On the first Tuesday of each month, you can join Chef Ani for an in-depth market tour
to discover the wide array of ingredients and products we sell, how to navigate our store to find
the best values, and learn how to plan your meals to get in the habit of cooking delicious meals at
home without stress or fuss. This workshop is free and includes a place on the market tour, a
question and answer session with Chef Ani and a free weekly meal plan of unique recipes from
Chef Ani and Whole Foods Market. Pre-registration is appreciated, but not required. Tours will
be capped at 10 people per tour. For more information, please contact Chef Ani at
ani.loizzo@wholefoods.com
Cost: Free!
Thursday, May 7th | 6:00-8:00 p.m.
Peak Pick: Splendid Spring Vegetables
This class will be taught by Chef Ani. Springtime is well-suited to lightening up your meals a bit
and focusing on delicious seasonal vegetables. Peas, asparagus, garlic, and even the prickly
artichoke are quick cooking, easy to work with and a delight to eat in many different forms. In
this class, we’ll show you how to select, store, prep and cook your veggies in a variety of ways,
how to choose great flavors to pair with your star ingredients, and even how to preserve them for
later on in the year. You’ll also learn how to make a fresh seasonal pesto, a quick pickle and
light, fluffy shortcakes. This class is vegetarian friendly, with gluten free options available upon
request and hands on opportunities as desired. Pre-registration is required. On the menu:
● Crostini with Fava Bean and Radish Relish● Poached Artichokes with Salsa Verde
● Sweet Pea Soup with Rustic Basil Parsley Pesto
● Salad of Asparagus Three Ways with Shallots and Sesame
● Fresh Fettuccine with Wild Mushroom Ragout
● Strawberry Shortcakes with Whipped Chèvre Cream
Cost: $30 per person
Friday, May 8th | 6:00-8:30 p.m.
Taste Bud Travels: Spice World
This class will be taught by Chef Ani. What do the cuisines of Mexico, Korea, Thailand,
Jamaica, Ethiopia and Italy have in common? An appreciation for and a liberal use of chilies and
other spicy ingredients. In this spice fiend’s dream of a class, we’ll explore how to make the
different spicy condiments that give these countries’ cuisines their punch of flavor, and how to
make some of our world’s most iconic spicy dishes. We’ll enjoy chilies roasted, raw, pickled and
ground into delicious spice blends. We’ll discuss how to tell which chilies will be the hottest,
how to adjust their spiciness and how to safely handle chilies as well. Pre-registration is
required. On the menu:
● Thai Green Mango Salad
● Hot and Cold Vegetable Gazpacho
● Ethiopian Braised Collard Greens with Berbere
● Italian Pasta Puttanesca
● Jamaican Jerk Chicken
● Korean Bulgogi Lettuce Wraps with Kimchi
Cost: $30 per person
Saturday, May 9th | 11:00 a.m. – 12:00 p.m.
The Whole Kids Club presents…Fun Flower Foods- SOLD OUT!
This class will be taught by Chef Ani. Kids, did you know that there are some flowers that don’t
just look and smell good, but taste good too? It’s true! In this class, you’ll have the chance to
nibble a few edible flowers and make some pretty food flowers as well! You’ll whip up fruit
salad flower pops, flower pies and a vegetable flower garden, perfect for snacking or for
giving to a certain special someone tomorrow. Classes are suitable for kids ages 5-12, and are
drop off classes- kids only please! Pre-registration is required.
Cost: $5 for Whole Kids Club Members, $8 for non-members
Saturday, May 9th | 6:00-9:00 p.m.
BBQ Science: Ribs, Any Style
This class will be taught by Chef Jeremy. Ribs are one of the most desirable BBQ offering, and
also one of the hardest to master. Every culture in the world has a rib recipe to offer, so we have
taken the three best and simplified everything so that anyone can easily recreate them at home.
The great meat mystery will be a thing of the past after learning these tricks and tips! You will beable to craft the most delectable morsel of BBQ goodness ever to grace your table after learning
these three takes on cooking ribs, all of which emphasize different techniques; roasting, braising
and steaming, not to mention how to make your own delicious barbecue sauce! A little science
and a little finesse is all it takes to turn out pit-master quality ribs at home. This class is gluten
free. Pre-registration is required. On the menu:
· Babyback Ribs, spice rubbed and brushed with…
· Homemade Apple Cider BBQ Sauce
· Herb and Citrus Marinated Lamb Rib Chops served with…
· Cherry Tomato and Arugula Salad and Apple Cider Vinaigrette
· Korean Kalbi Beef Ribs, marinated and served with Spicy Kimchi
· Bonus Dessert: Banana Splits with Hot Fudge and Walnuts
Cost: $30 per person
Monday, May 11th | 6:00-8:30 p.m.
Spotlight on Technique: Creating Fresh Pastas at Home
This class will be taught by Chef Ani. Many of us keep pasta on hand in the pantry- for a quick
dinner, a light lunch or as a base for our favorite hot dishes and comfort foods. Dried pasta is a
great staple, but it has nothing on fresh pasta, which has luscious texture and rich flavor- and is
easily made in your own home with only three ingredients, all of which I bet are in your kitchen
right now. Join Chef Ani as she rolls out pasta history, shows you the science behind mixing
perfect pasta and how to make four different dishes perfect to celebrate Spring. Explore different
pasta shapes and techniques, and discover how to pair the right noodle with the right sauce.
Additional lessons in this class include how to choose the right type of flour for the right job,
how make an authentic Italian pesto, how to make flavored pastas and how to select a proper
wine for cooking. This class has lots of hands on opportunities and has vegetarian options upon
request. Pre-registrations is required. On the menu:
● Spaghetti with Spring Garlic
● Farfalle with Handmade Pesto and Sautéed Asparagus
● Orecchiette with Sausage and Kale
● Ravioli en Brodo with Peas and Mint
Cost: $30 per person
Tuesday, May 12th | 6:00-8:00 p.m.
Taste Bud Travels: Tantalizing Thailand- SOLD OUT!
This class will be taught by Chef Ani. Thai cuisine is like nothing else on Earth. Complex,
aromatic, well balanced and endlessly flavorful, Thai dishes are many culinary adventurers’
favorite destination. The flavors in Thai cuisine may be complex, but the ingredients needed to
recreate those flavors and aromas, sights and sounds at home are simple and easily obtained here
at Whole Foods Market. Join us to investigate the Thai pantry, learn how to balance sweet, salty,
spicy, bitter and sour flavors to create flavorful soups, salads, main dishes and desserts, and how
to create the common Thai condiment of fish sauce, garlic and lime known as phrik nam pla.
Additional lessons will include how to infuse broths with aromatics, how to stir-fry and how towork with rice noodles and sticky rice. Class has hands on opportunities as desired and is
suitable for gluten free customers. Come hungry! Pre-registration is required. On the menu:
· Thai Style Spring Rolls with Tamarind Dipping Sauce
· Green Mango Salad
· Tom Kha Gai (Aromatic Coconut Soup with Chicken)
· Laab (Stir-fried Beef and Herb Salad)
· Pad Thai
· Thai Sticky Rice with Mango
Cost: $30 per person
Wednesday, May 13th | 6:00-9:00 p.m.
Family Meal: Eat Like a Chef
This class will be taught by Chef Jeremy. Family meal not only refers to any meal eaten
together as a family, but also one consumed by the staff of a restaurant right before a shift. Some
of the most hearty and heartwarming meals ever consumed are made from thrown together
ingredients that the chef’s provide to the staff to give the employees the energy to get through a
backbreaking restaurant shift and also to enjoy a moment of quiet solace with coworkers before
the hustle and bustle of day to day shift work at the restaurant begins. Rooted in this tradition,
Chef Jeremy will bring you some of his favorite family meal offerings from his own past
restaurant experience that will allow you to continue this tradition of dining as a social
experience in your own home. Pre-registration is required. On the menu:
· Simple Greens Salad with Homemade Vinaigrette
· Linguine with Wild Mushrooms, Green Peas, Bacon and Parmesan Cream
· Perfect Pan Seared Chicken Breasts
· Homemade Sugar-Top Biscuits for Strawberry Shortcake
Cost: $30 per person
Thursday, May 14th | 6:00-9:00 p.m.
Celebrate Spring: Soups & Salads
This class will be taught by Chef Jeremy. Sometimes, the simplest dishes are the greatest test of
culinary skill, using fresh ingredients to create light, flavorful meals. Learn the techniques behind
two of the most fundamental preparations, soup and salad, and you will be able to modify them
infinitely to create recipes for a lifetime! We’ll learn about the three styles of soups: (broth,
cream and puree) and we’ll cover the two types of salad: (greens and composed). Once you have
these techniques in your recipe arsenal you will always be able to make a great soups and salads,
without a recipe, and according to what is fresh and local. We’ll also discuss how to make a
simple stock to start your soup to get real home-cooked flavor every time, as well as the time
honored technique of making your own delicious homemade salad dressings. This class has
hands on opportunities as desired. Pre-registration is required. On the menu:
· Classic Chicken Consommé with Mirepoix· Tomato Soup (a perfect accompaniment for any grilled sandwich!) · New England Style Clam Chowder · Citrus Supreme Salad with Bacon and Micro Greens · Mixed Greens with Homemade Italian Dressing Cost: $30 per person Friday, May 15th | 6:00-9:00 p.m. Date Night: Peru This class will be taught by Chef Jeremy. The foods of Peru are heavily influenced by European cuisine, especially that of Spain and Italy, but still uniquely their own. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The food critic Eric Asimov has described it as one of the world’s most important cuisines and one of the best examples of fusion cuisine, due to its long multicultural history. Peru is particularly famous for its seafood, which we’re sure to showcase via our fantastic seafood department. 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. This class can be gluten free upon request. Pre-registration is required. On the menu: · Sparkling Lemon “Pisco” Sour (non-alcoholic) · Seafood Ceviche with Red Onion, Chiles, Avocado and Cilantro · “Antichuchos” Traditional Peruvian Street Food Skewers · Chicken “Pollo a la Brasa” marinated in traditional seasonings · Roasted Potato Medley and Romaine Lettuce Salad with Avocado and Red Onion · Vanilla Ice Cream with Dolce de Leche and Alfajor Cookie Crumbs Cost: $30 per person Saturday, May 16th | 6:00-9:00 p.m. The Chef’s Table: An 8 Course Tasting Menu This class will be taught by Chef Jeremy. The Chef’s Table is typically the hardest reservation to get. The adventurous diners seated at this kitchen table give themselves over to the chef, who prepares the best of what he or she has available, and often things you’d never find on the main menu. This is a culinary gamble that always pays off! In our version of the chef’s table, we will have a flurry of eight 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 fish 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 known any dietary restrictions or allergies you may have at the time of your reservation. Pre-registration is required. 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
Cost: $30 per person
Sunday, May 17th | 1:00 – 4:00 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 SIPs (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 tiny bit of space. 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. Enrollment fee includes all supplies, soil and plants. Pre-registration is required.
Cost: $20 per person
Thursday, May 21st | 6:00-8:00 p.m.
Peak Pick: The Magic of Mushrooms
This class will be taught by Chef Ani. Mushrooms- some revel in them, some recoil from them.
If you are in the first 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 pan-roasted, raw 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 make mushroom powder, a most magical ingredient that can give
anything from eggs to pasta great mushroom flavor. Class is suitable for vegetarians and has
opportunities for hands on participation as desired. Pre-registration is required. On the menu:
● Mushroom and Brie Stuffed Mushrooms
● Light Mushroom Bisque
● Shaved Raw Mushroom Salad with Lemon and Pecorino Romano
● Mushroom Infused Fresh Pasta with Wild Mushroom Ragout and Mushroom “Bacon”
● Portobello Mushroom Bistro “Steaks” with Red Wine Pan Roasted Mushrooms
● Miso Soy Stir Fried MushroomsCost: $30 per person
Friday, May 22nd | 6:00-8:00 p.m.
Peak Pick: The Gastronomics 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 in all its forms. 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 sauces and other
mixtures with garlic’s sweet and pungent flavor. You’ll also learn to make a silky smooth
hummus, marinate seafood and create delicious brown butter. This class has gluten-free options
upon request and hands on opportunities as desired. Pre-registration is required. On the menu:
● Appetizer Duo: Garlic Crostini with Bagna Cauda and Garlic Hummus
● Cuban Garlic Shrimp with Mojo (a garlic and citrus sauce)
● 44 Clove of Garlic Soup
● Chicken and 40 Cloves
● Garlic Braised Greens
● Roasted Garlic Brown Butter Mashed Potatoes
Cost: $30 per person (breathmints included)
Saturday, May 23rd | 11:00 a.m. – 12:30 p.m.
The Whole Kids Club presents...Beginning Baking- SOLD OUT!
This class will be taught by Chef Ani. Many kids have a sweet tooth (or teeth!), and baking is a
great way to learn reading, math, science and more in the kitchen! In this fun class, we’ll learn
how to make some kid friendly baking classics like choose-your-own-adventure chocolate
chip cookies, double chocolate cupcakes and biscuit sandwiches, and learn all about
ingredients and what many different baking terms like “cream”, “whip” and “sift” mean. This
class is good for vegetarian kids. Classes are suitable for kids ages 5-12, and are drop off classes-
kids only please! Pre-registration is required.
Cost: $5 for Whole Kids Club Members, $8 for non-members
Wednesday, May 27th | 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. We’ll also
guide you through making tempura batter, how to fry wisely, and how to make delicioushomemade gnocchi. This class is vegetarian and has hands on opportunities as desired. Pre-
registration is required. On the menu:
● Spring Asparagus Tart with Quick Stovetop Hollandaise
● Asparagus Bisque with Asparagus Tempura “Croutons”
● Salad of Raw and Roasted Asparagus with Shaved Parmesan and Dijon Vinaigrette
● Stir Fried Asparagus with Shallot, Soy and Sesame
● Homemade Gnocchi with Sauteed Asparagus, Fava Beans and Fresh Peas
Cost: $30 per person
Thursday, May 28th | 6:00-9:00 p.m.
Unlocking the Secret of Umami
This class will be taught by Chef Jeremy. Learning how to develop the proper balance of flavors
can really make all the difference in your cooking. In this class you will learn how to season like
a professional chef, allowing the best flavors really shine. The right ratio of sweet to sour and
bitter to salty can really make your food sing, although depending on the type of food, the
formula can change. We will also highlight the fifth phantom flavor “umami.” It’s not just salt
that makes the difference, but knowing how to use vinegar and acid to help you to achieve the
balance in your cooking that you’re looking for. We will discuss different approaches to
seasoning and learn how to, when to, and how much to use and you will be seasoning like a pro
in no time. This class can be gluten free upon request. Pre-registration is required. On the menu:
· Butter Lettuce Salad with Strawberries, Blue Cheese and Grilled Onions
· Pan Seared NY Strip Steak served with Red Wine Demi Glace
· Wild Mushroom Risotto with Parmesan Cream
· Wilted Baby Spinach with Garlic, Butter and White Wine
· Green Apple Flambé with Honey and Goat Cheese on a Grilled Crostini
Cost: $30 per person
Friday, May 29th | 6:00-9:00 p.m.
Prime Rib Dinner
This class will be taught by Chef Jeremy. Certainly one of America’s favorite dinner offerings,
the prime rib roast has taken center stage at many a buffet. No longer does this delicacy have to
be only for dining out on special occasions, in this class you will learn how to purchase and cook
prime rib in the comfort of your own home, complete with flavorful au jus and paired with
classic sides you’re sure to love. We will even learn how to roast the beef inside a sea salt crust
locking in all the juices and keeping the roast tender and moist. If you are a fan of one of the
mightiest American meats, be sure to check out this class that is chock full of tips and tricks you
can use to get restaurant quality results at home. This class has great gluten free options available
upon request. This class has hands on opportunities as desired. Pre-registration is required. On
the menu:
· Salt Crusted Prime Rib Roast served with Rosemary Au Jus
· Mixed Greens with Reduced Balsamic Vinaigrette· Wisconsin Style Scalloped Potatoes with Four Cheeses · Sautéed Spinach with Garlic, White Wine and Lemon · Inside-Out Apple Crisp with French Vanilla Ice Cream Cost: $30 per person Saturday, May 30th | 6:00-9:00 p.m. Date Night: Greece This class will be taught by Chef Jeremy. The cuisine of the Greece has a storied tradition and its flavors change with the season and geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond. We’ll learn about this healthy and delicious diet and even throw in a bit of history to help tie everything together! 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. On the menu: · Platter of Mixed Olives and Cheeses with Chef Selected Accompaniments · Spanikopita Appetizer with Spinach and Feta · Citrus, Rosemary and Garlic Marinated Lamb Loin Chops, Grilled · Braised Greens with Olive Oil and Caramelized Sweet Onions · Twice Cooked Russet Potatoes with Rosemary and Garlic · Slivered Almond and Extra Virgin Olive Oil Cake with Honey Glaze Cost: $30 per person Sunday, May 31st | 12:00 – 3:00 p.m. The Best Brunch- SOLD OUT! This class will be taught by Chef Jeremy. Brunch has easily become the most popular restaurant outing. People line up by the dozens to get a table at the hottest new brunch spots on Sunday mornings. Now you can skip the wait list and head straight to the front of the line with your own personal chef! Chef Jeremy has years of experience at some of the hottest brunch spots in town, and with this reservation you will be right in the midst of the brunch action as we demonstrate some of the best plates that brunch has to offer! You’ll learn how to flip omelets and eggs like a pro, mix up some of the lightest and fluffiest pancakes and waffles you’ve ever had and learn all about the secret ingredient of many brunch menus; clarified butter. 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 offering. Please Note: hands on opportunities like learning to flip your own omelet and eggs are encouraged but not required. Pre-registration is required. On the menu: · Best Bloody Mary on the block (non-alcoholic)
· “Flip Your Own” Omelets or Eggs your choice · Real French Toast with Bananas Foster Flambé · Homemade Biscuits and Sausage Gravy · Sides, perfect every time - Bacon, Hash-Browns and Fruit Cost: $30 per person Wednesday, June 3rd | 6:00-9:00 p.m. Anti-Inflammatory Cooking This class will be taught by Chef Jeremy. Take control of your life by changing what you eat! We can live better, stronger lives by learning more about what fuels us: our food. Limiting certain ingredients in your diet can be a great way to reduce 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. Pre-registration is required. On the menu: · Spiced Apple Quinoa Porridge · Strawberry & Pineapple Smoothie · Salad of Kale and Carrots with Adzuki Beans · Sweet & Sour Pineapple with Shredded Chicken and Rice · Whole Roasted Chicken with Root Vegetables · Old Fashioned Chicken Broth From Scratch Cost: $30 per person Thursday, June 4th | 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 useful tool in creating a memorable dish. We will select wines for cooking, how to determine which wines will highlight which foods and how to use them to maximum effect. This class is gluten free and has hands on opportunities as desired. Pre-registration is required. On the menu: · Pan Seared Chicken Breasts with Chardonnay Sauce · Baby Romaine with Merlot Grilled Onion, Strawberries and Port Wine Vinaigrette · Sherry Glazed Carrots with Honey and Lavender · Sautéed Spinach Wilted in White Wine · Sauterne Poached Pears with Vanilla Ice Cream and Cinnamon Cost: $30 per person Friday, June 5th | 6:00-9:00 p.m.
Date Night: Peru
This class will be taught by Chef Jeremy. The foods of Peru are heavily influenced by European
cuisine, especially that of Spain and Italy, but still uniquely their own. Without the familiar
ingredients from their home countries, immigrants modified their traditional cuisines by using
ingredients available in Peru. The food critic Eric Asimov has described it as one of the world’s
most important cuisines and one of the best examples of fusion cuisine, due to its long
multicultural history. Peru is particularly famous for its seafood, which we’re sure to showcase
via our fantastic seafood department. 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. This class can be gluten free upon request. Pre-registration is required. On the menu:
· Sparkling Lemon “Pisco” Sour (non-alcoholic)
· Seafood Ceviche with Red Onion, Chiles, Avocado and Cilantro
· “Antichuchos” Traditional Peruvian Street Food Skewers
· Chicken “Pollo a la Brasa” marinated in traditional seasonings
· Roasted Potato Medley and Romaine Lettuce Salad with Avocado and Red Onion
· Vanilla Ice Cream with Dolce de Leche and Alfajor Cookie Crumbs
Cost: $30 per person
Monday, June 8th | 6:00-9:00 p.m.
Kitchen Crash Course Week 1- Kitchen Safety, Knife Skills, and Scratch Cooking Basics
In this week’s session, Chef Kevin will go over the most important skill sets in the kitchen,
starting with how to cook safely. He’ll discuss how to set up your kitchen for safe and efficient
cooking, how to work with raw ingredients safely, proper cooking temperatures, and best
practices for food storage. Then, you’ll explore the cook’s most important tool: the knife- how to
select one, get it sharpened and honed, how to hold it for maximum safety, and how to use your
knives to do everything from slice a carrot to mince a watermelon with ease and comfort. Using
this knowledge and skill set, you’ll learn how to craft essential home cooking ingredients such as
homemade stock, vinaigrette and much more. Pre-registration is required. On the menu:
Home-style Guacamole with Lime
Tomato Gazpacho with Fresh Vegetables
Savory Minestrone Soup with Homemade Vegetable Stock
New England Clam Chowder
Seasonal Salad with Organic Greens, Apples, Dried Cranberries, Walnuts and
Homemade Vinaigrette
Cost: $50 for the individual class, $250 as included in 6-week Kitchen Crash Course
Tuesday, June 9th | 6:00-8:00 p.m.
Secrets of the Market: Free Tour and Meal Planning WorkshopThis workshop will be taught by Chef Ani. There are so many great things to discover at Whole
Foods Market-new healthy ingredients, great treats and thousands of items in between. Our
quality standards for the items we produce and sell in our store are second to none, constantly
evolving and changing to provide our community with great options and the stories behind how
they got here, as well as the diverse knowledge of our most valuable in store asset-our team
members! On the first Tuesday of each month, you can join Chef Ani for an in-depth market tour
to discover the wide array of ingredients and products we sell, how to navigate our store to find
the best values, and learn how to plan your meals to get in the habit of cooking delicious meals at
home without stress or fuss. This workshop is free and includes a place on the market tour, a
question and answer session with Chef Ani and a free weekly meal plan of unique recipes from
Chef Ani and Whole Foods Market. Pre-registration is appreciated, but not required. Tours will
be capped at 10 people per tour. For more information, please contact Chef Ani at
ani.loizzo@wholefoods.com
Cost: Free!
Tuesday, June 9th | 6:00-8:00 p.m.
No Heat, No Meat: Raw Vegan Foods for Summer
This class will be taught by Chef AmyLeo of Vegan Affairs. With many people becoming more
interested in eating raw comes a myriad of ways to prepare surprisingly delicious and nutritious
foods. In this class, you will learn about the kitchen equipment commonly used in raw food
preparation and how to make “spiral cuts” and pasta-thin root-vegetable cuts. You’ll also learn
how to replace meat with savory nuts and use beautiful raw tomatoes for a delicious marina to
make seriously yummy pasta. Join Chef AmyLeo to learn the ins and outs of raw food
preparation while enjoying a satisfying menu of raw food dishes. This class is vegan friendly,
with hands on opportunities as desire. Pre-registration is required. On the menu:
Kale Chips
Raw-violi with Fresh Marinara Sauce
Zucchini Thai Peanut Noodles
Cost: $30 per person
Thursday, June 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, select and prepare ingredients for sushi, and how to form maki, or rolls, in the comfortof your very own home. Each participant will have the opportunity to learn the maki method,
then dive in and choose their own fresh fruits, vegetables and seafood to create three maki rolls.
After enjoying your delicious homemade sushi, you go home with the bonus of your very own
sushi mat for future rolling ventures. This class is hands on, is suitable for gluten free customers
and has options for vegetarian and vegan customers. Come hungry! Pre-registration is required.
Cost: $30 per person
Friday, June 12th | 6:00-9:00 p.m.
The Chef’s Table: Seafood Spectacular
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. This is a culinary gamble that always pays off! In
our version of the chef’s table, we will have a flurry of eight courses centered around
SEAFOOD 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 Seafood department. 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 known any dietary restrictions or allergies you may have at the time of
your reservation. Pre-registration is required. On the menu:
· A Mixology Demonstration
· An Appetizer
· A Salad
· Seafood Course
· Pasta Course
· Main Course, served with
· A Vegetable
· Special Dessert
· Gourmet Cheese Tasting
Cost: $30 per person
Monday, June 15th | 6:00-9:00 p.m.
Kitchen Crash Course Week 2- Great Grains and Three Stovetop Techniques: Sautéing,
Pan Searing and Stir-Frying
In this week’s session, Chef Kevin will focus on some of the most useful cooking skills- how to
cook grains and how to sauté, pan sear and stir-fry, cooking methods that are included in many
recipes and can be a little tricky to master. He’ll discuss how to get the textures you want from
grains, whether it’s chewy whole grain barley or creamy brown rice risotto, and how to flavor
grains for maximum deliciousness. Then, you’ll explore the cook’s second most important tool:
the sauté pan- how to select one, properly heat it, and use it your advantage to make flavorful,
savory dishes with different proteins and fresh seasonal vegetables. Using this knowledge and
skill set, you’ll learn how to craft a whole grain risotto, perfect chicken thighs and more. Pre-
registration is required. On the menu:
Pan Seared Market Fish with Coconut Cous Cous and Fresh Mango Salsa
Sautéed Chicken Thighs with Barley, Fennel and Herb Salad Stir-Fried Tofu with Vegetables
Brown Rice Risotto with Shrimp and Peas
Caesar Salad
Cost: $50 for the individual class, $250 as included in 6-week Kitchen Crash Course
Tuesday, June 16th | 6:00-8:00 p.m.
Amazing Appetizers: Sizzling Summer Snacks
This class will be taught by Chef Ani. In the summertime, days grow longer and we
Minnesotans take advantage of every second of hospitable outdoor party time. Whether you’re
hosting a family gathering, bringing a dish to a barbecue, or cobbling together a few yummy
dishes for a picnic, having great recipes to take advantage of summer’s best and brightest
ingredients will make entertaining and the hustle and bustle of summer deliciously stress-free.
The dishes presented in this class are made for maximum impact with minimum investment of
time, leaving you free to enjoy your party instead of being tethered to the stove. In addition to
learning how to prepare some of Chef Ani’s favorite summertime foods, you’ll learn the secrets
of getting great grill marks on everything from a steak to a sandwich, how to marinate for
maximum flavor and the not-so-sexy but very important food safety information you need to
serve your favorite people some of your favorite new dishes. This class is vegetarian friendly,
and can be gluten free-upon request. It has hands-on opportunities as desired. Pre-registration is
required. On the menu:
Blueberry Basil Sparkling Lemonade
A 30-Second Summer Cheese Plate
Fresh Mozzarella Cheese with Tomato “Caviar”
Grilled and Marinated Hearts of Palm Salad
Vietnamese Inspired Savory Watermelon Salad
Spicy Tuna Cucumber Rolls
Zucchini and Sweet Corn Fritters with Romesco Sauce
Grilled Peach Ice Cream Sundaes with Pistachios
Cost: $30 per person
Wednesday, June 17th | 11:00 a.m. – 12:30 p.m.
The Whole Kids Club Presents…The Kids Kitchen Camp Goes to 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 corn good to eat, different
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 can be
vegetarian, with gluten-free options available upon request. Come hungry! All kids classes are
drop-off classes- kids only please! Pre-registration is required. On the menu: Watermelon Aqua Fresca
Guacamole with Lime
Salsa Cantina (tomato salsa made in the blender)
Three Types of Tacos: Veggie, Beef and Fish
Tres Leches Cupcakes
Cost: $15 per Whole Kids Club member, $20 per non-member
Monday, June 22nd | 6:00-9:00 p.m.
Kitchen Crash Course Week 3- High Heat Cooking Methods: Grilling, Broiling and Frying
In this week’s session, Chef Kevin will focus on three new cooking methods that are often
intimidating because of their intensity- grilling, broiling and frying. He’ll discuss how to get the
most caramelized flavor from your meats and vegetables, how to manage your heat, and how to
get perfect brown crispy crust and beautiful grill marks. You’ll discuss frying safety, oil selection
and temperature control, how to create a basic batter, proper seasoning for high heat cooking
methods and how to marinate different foods to infuse them with flavor. Using this knowledge
and skill set, you’ll learn how to craft an awesome grilled steak, Japanese-style tempura and
more. Pre-registration is required. On the menu:
Grilled Steak with Broiled Seasonal Asparagus
Marinated Grilled Vegetable Medley
Cumin Dusted Chicken Breast with Broiled Tomatillo Salsa
Tempura Fried Fish with Soy Dipping Sauce
Baby Kale Salad with Toasted Pecans, Butternut Squash and Green Goddess Dressing
Cost: $50 for the individual class, $250 as included in 6-week Kitchen Crash Course
Thursday, June 23rd | 6:00-9:00 p.m.
Sensational Soups & Salads
This class will be taught by Chef Jeremy. There’s enormous value in being able to make a really
great soup at home, and it’s a great indication of someone’s culinary skills if they can make a
great simple salad. By learning the keys techniques involved in these two basic preparations, you
will be able to modify them infinitely to create recipes for a lifetime! We’ll learn about the three
basic styles of soups: (broth, cream and puree) and we’ll cover the two main types of salad:
(green and composed). Once you have these techniques in your repertoire, you will always be
able to make a great soups and salads, even without a recipe! Special lessons learned in this class
include how to build a stock from scratch and how to whip up your own homemade salad
dressings. This class has hands on opportunities as desired. Pre-registration is required. On the
menu:
· Chimichurri Steak Salad with Roasted Poblano & Corn Soup
· Grilled Cheese Sandwiches with Roasted Tomato Basil Bisque
· Cucumber Salad with Japanese Miso Soup
· Southwest Salad with Chicken Tortilla Soup
Cost: $30 per personWednesday, June 24th | 11:00 a.m. – 12:30 p.m.
The Whole Kids Club Presents…The Kids Kitchen Camp Goes to India
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
Indian history, culture and cuisine, how to use exotic spices, how to make the famous flatbread
called naan and how to cook rice. Special ingredients that we’ll be cooking with include
chickpeas, lentils and coconut milk. This class is for 5-12 year olds, with lots of hands-on
cooking time and vegetarian options upon request. Come hungry! All kids classes are drop-off
classes- kids only please! Pre-registration is required. On the menu:
Mango Lassi (Yogurt Drink)
Samosas (Dumplings with Potatoes and Peas)
Naan Bread with Coconut
Chickpea and Lentil Curry with Rice
Kheer (Indian Rice Pudding)
Cost: $15 per Whole Kids Club member, $20 per non-member
Thursday, June 25th | 6:00-9:00 p.m.
Grilling Science: The Perfect Steak
This class will be taught by Chef Jeremy. Though grilling is one of the oldest and simplest
forms of cooking, there’s a lot more to good grilling than just tossing stuff on the grill. We will
show you how to get those perfect cross-hatch grill marks, learn a new grilling technique for
smothered steak and cover the best ways to get perfect results in the comfort of your own
backyard. We will show you different preparations for meat, veggies and everything in-between
to make you your neighborhood’s grill-master. This class is gluten free and has hands on
opportunities as desired. Pre-registration is required. On the menu:
· Dry Aged Steaks with Homemade Steak Seasoning
· Smothered Skirt Steak with Scallions Marinated in Citrus and Garlic
· Perfect Grilled Asparagus with Extra Virgin Olive Oil and Shallots
· Butter Lettuce Salad with Grilled Onions and Fresh Strawberries
· Banana Splits with Hot Fudge and Walnuts
Cost: $30 per person
Friday, June 26th | 6:00-9:00 p.m.
The Chef’s Table: An 8 Course Tasting Menu
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. This is a culinary gamble that always pays off! In
our version of the chef’s table we will have a flurry of eight 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 known any dietaryrestrictions or allergies you may have at the time of your reservation. Pre-registration is required. On the menu: · A Mixology Demonstration · An Appetizer · A Salad · Seafood Course · Pasta Course · Main Course, served with · A Vegetable · Special Dessert · Gourmet Cheese Tasting Cost: $30 per person Saturday, June 27th | 11:00 a.m. – 12:00 p.m. The Whole Kids Club Presents…Super Summer Veggies and Fruits This class will be taught by Chef Ani. School is out, and it’s time to get outside, dig in the dirt, play in the grass and enjoy all of the yummy summer fruits and veggies. In this class, we’ll turn your fruits and veggies upside down to make weird and wonderful creations like green pea guacamole, sweet corn pancakes, cold tomato soup, grilled watermelon and smashed berry sandwiches. This class is for 5-12 year olds, with lots of hands-on cooking time and is good for vegetarian kids. Come hungry! All kids classes are drop-off classes- kids only please! Pre- registration is required. Cost: $5 per Whole Kids Club member, $8 per non-member Saturday, June 27th | 6:00-9:00 p.m. Date Night: Vietnam This class will be taught by Chef Jeremy. The cuisine of Vietnam is seductively exotic, a combination of French influences and the best traditional and local items available. We will explore the culture and history of this truly unique country in a way second only to traveling there – through the diverse and delicious foods of Vietnam! 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 dishes. Chef Jeremy will turn the routine of dinner into a fun and meaningful evening during which you can enjoy your company as well as a fantastic four-course meal without having to stress about the cooking. This class has gluten-free and pescatarian options available upon request and has hands on opportunities as desired. Pre-registration is required. On the menu: · Virgin Saigon Sling Cocktails with Lemongrass and Ginger · Sliced Beef Tenderloin Pho
· Salad of Fresh Herbs and Bean Sprouts with Jalapeno and Lime
· Traditional Bahn Mi with Slow Roasted Pork and Pâté
· Sweet Mango Sticky Rice
Cost: $30 per person
Sunday, June 28th | 12:00 a.m.-3:00 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:
· Eggs Benedict with Poached Eggs and Hollandaise Sauce
· “Flip Your Own” Omelet Lesson - French vs. American Style Omelets
· Skillet “Eggs Any Style” with…
· Perfect Crispy Bacon and Hash Browns
· Fresh Fruit with Yogurt and Granola
Cost: $30 per person
Monday, June 29th | 6:00-9:00 p.m.
Kitchen Crash Course Week 4- Roasting, Braising and Stewing
In this week’s session, Chef Kevin will focus on the cooking methods that take a little bit longer
in the oven or on the stovetop, but lend delicious results- the slower cooking methods of roasting,
braising and stewing. He’ll discuss how to select the right temperature to bring out the best in
your dish, how to perform compound cooking methods, like the searing and stewing associated
with braising, and how to get tougher cuts of meat and vegetables to break down into soft, silky
goodness. You’ll discuss how to build flavor and create sauces from braising and cooking
liquids, and how to select the right vegetables and meats for these slower cooking methods.
Using this knowledge and skill set, you’ll learn how to craft an awesome whole roasted chicken,
smashed potatoes and more. Pre-registration is required. On the menu:
Pancetta-Wrapped Pork Loin with Rosemary Potatoes
Whole Roast Chicken with Root Vegetables
Braised Beef Short Ribs with Smashed Potatoes and Horseradish Gremolata
Pan-Roasted Seasonal Seafood with Lemon
Heirloom Tomato and Watermelon Salad with Feta
Cost: $50 for the individual class, $250 as included in 6-week Kitchen Crash CourseYou can also read
