Upcoming Whole Foods Market Lake Calhoun Cooking …€¦ · Upcoming Whole Foods Market Lake...

Upcoming Whole Foods Market Lake Calhoun Cooking Classes

Pre-registration for classes and select events is required. Registration is required no later than 48

hours prior to the class date. To register, please call 612.927.8141 or visit our customer

service desk in person at the Lake Calhoun store. If a class is full, we can add you to our

waiting list in case of a cancellation. To be added to a waiting list, please call 612.927.8141 or e-

mail Chef Ani at [email protected]. Classes and events are subject to change or

cancellation. If a class is cancelled, or if you can no longer attend a class you have registered for,

you will receive a cooking classroom credit for the amount of your registration fee. This credit is

valid for six months from the date of your class. If you cannot attend a class that you have

registered for, you must call Whole Foods Market Lake Calhoun and cancel at least 48

hours in advance in order to receive a credit. We will gladly make adjustments to most

cooking classes to accommodate food allergies, aversions and dietary preferences. It is helpful

for the Chefs to have this information ahead of time, so please let us know of your needs when

you register. Please email Culinary Director Ani Loizzo at [email protected], or call

the main store number (612.927.8141) if you have any questions. Thank you!

Tuesday, February 14th | 6:00-9:00 p.m.

Love Me Tenderloin- SOLD OUT!

This class will be taught by Chef Jeremy. Stretch out the weekend with a delicious, romantic

cooking class! Learn all about the delicious options available to you when eating the most

cherishes cut in the butcher’s case, the sumptuous beef tenderloin! There’s a good reason why

this highly prized cut of beef gets so much attention and on those special occasions when you

choose to indulge - we will teach you to make the most delicious offerings from the king of beef,

the tenderloin! This class can be gluten free (please specify upon registration). Pre-registration

is required. On the menu:

Sparkling Black Cherry Spritzer

Brandy Glazed Steak Bites with Homemade Steak Sauce

Bacon Wrapped Filet Mignon Beef Tenderloin

Loaded Baked Potatoes with Bacon, Aged Cheddar Cheese and Sour Cream

Sautéed Green Beans with Garlic and Lemon

A Special Surprise Dessert Presentation!!!

Cost: $30 per person

Wednesday, February 15th | 6:00-8:30 p.m.

Perfecting Homemade Pizza- SOLD OUT!

This class will be taught by Chef Ani. All of the flavor and fun of your corner pizza place, but

with more exotic ingredients and healthier to boot! There’s nothing better than snuggling in for

the night with a piping hot pizza and other Italian favorites. In this class, you will learn how to

make a delicious chewy pizza dough and how to adjust it to make a whole grain or thin crust

pizza dough, how to stretch and throw your dough, tips for topping and baking, as well as simple

instructions for pizza on the grill and stovetop, and how to turn your pizza into yummy calzones.

While our pizzas are baking, we’ll also cook up some delicious appetizers to make your pizza

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party extra special. This class is hands on with vegetarian options. Pre-registration is required.

On the menu:

Winter Bruschetta

Shaved Fennel Salad with Citrus Supremes

Grilled Eggplant Napoleons

Personal Pizzas with Variety of Topping

Dessert Calzones with Chocolate Ricotta Filling


Thursday, February 16th | 6:00-8:30 p.m.

Cooking Fundamentals: Creating Great Sauces- SOLD OUT!

This class will be taught by Chef Ani. Making great sauces has always been one of the marks of

a great cook. The techniques used to build the major sauces of any culture are often the

fundamentals of the cuisine itself, allowing you to understand the science behind cooking

through learning how to emulsify sauce, build flavors and work with delicate ingredients. Join us

to delve into the chemistry and history of sauces. Learn the heat control, proper pan selection and

tried and true kitchen techniques that can deliver great sauce, every time. Learn the tricks to

properly reheat, hold warm sauces for service and cool them quickly, how to select the right

sauce for the right dish, and how to alter basic sauce recipes for endless variations on the

classics. Additional lessons will include how to properly sear proteins, season a cast iron pan,

how to use indirect heat while working with eggs and how to build a delicious fresh lasagna.

This class has hands on opportunities as desired and vegetarian options available upon request.

Come hungry! Pre-registration is required. On the menu:

Roasted Artichoke Hearts with Garlic Aioli

Seasonal Salad with Apple Walnut Vinaigrette

Fresh Lasagna with Light Tomato Marinara and Herbed Bechamel

Seared Ribeyes or Portabella Mushrooms with Red Wine Jus

Vanilla Bean Crème Anglaise with Seasonal Fruit and Pistachio Crumble


Friday, February 17th | 6:00-9:00 p.m.

Seafood Smorgasbord- SOLD OUT!

This class will be taught by Chef Jeremy. Some of the tastiest morsels of food come from the

ocean, and in the pursuit of deliciousness, can also be some of the trickiest and most intimidating

to prepare. We’re headed straight to our famous seafood department to get a sampling of fresh

fish and shellfish. Then, we’ll head back to the classroom to show you the best ways to prepare

some of our favorite fish and seafood. Together we will learn everything from how to crack an

oyster, to making sure those stubborn scallops don’t stick to the pan while tasting everything

along the way! By learning these techniques, you’re really learning whole cooking methods

rather than recipes, and this can help you cook any great seafood you might come across.

Demonstrating tricks and tips that will have you preparing everything under the sea with

confidence, Chef Jeremy will have you comfortable approaching the seafood counter in no time.

This menu will feature many items available seasonally but is subject to change without notice

depending on availability. This class is gluten free and pescatarian, with hands on opportunities

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

Oysters on the Half Shell with Mignonette Sauce

Pan Roasted Salmon with Lemon and Fresh Dill

Pan Seared Sea Scallops with Garlic Butter

Shrimp Cocktail with Horseradish Cocktail Sauce

Quick Steamed Mussels with Garlic and White Wine Sauce

Yellowtail Tuna Tartare with Jalapeno, Soy and Sweet Potato Chips


Saturday, February 18th | 10:00 a.m. – 11:00 a.m. (please note earlier than usual time)

The Whole Kids Club Presents…Breakfast of Champions- SOLD OUT!

This class will be taught by Chef Ani. Many of us hear from grown-ups that breakfast is the

most important meal of the day, and Chef Ani will show you how to make it the most delicious

meal of the day too! You’ll whip up triple berry smoothies, a rolled cheese omelet, blueberry

muffins and build your own yogurt parfait that will make your mornings extra yummy. This

class can be vegetarian and/or gluten-free upon request (please specify upon registration) and is a

drop-off class- kids only please! Pre-registration is required.

Cost: $8 per Whole Kids Club member, $10 per non-member

Saturday, February 18th | 6:00-9:00 p.m.

The World’s Best Burger- SOLD OUT!

This class will be taught by Chef Jeremy. It’s America’s favorite food and we will show you the

hands-down best way to cook the world’s tastiest burger - it’s easier than you might think. We

will talk about how to source the right ingredients of the highest quality and then we’ll actually

grind our own meat as we discover why the burger just may be the world’s most perfect food.

We’ll also make a world-class from scratch veggie burger recipe and try some of the best sides

that our Whole Foods deli has to offer rounding out our meal. We will wrap up class with

banana splits as we finish by discussing the art and science grilling and recap what we do to get

perfect results at home every time, just in time for grilling season. This class can be gluten free

upon request (please specify upon registration). Pre-registration is required. On the menu:

House Ground Beef Burgers with Bacon on a Pretzel Bun

Award Winning Veggie Burgers made from scratch

Served with a selection of our favorite Whole Foods deli sides

Special Dessert: Banana Splits with Hot Fudge and Walnuts


Tuesday, February 21st | 6:00-8:00 pm.

Raw Foods 101- SOLD OUT!

This class will be taught by Chef AmyLeo. After a long cold winter of eating warm hearty foods

to carry you though those dark delightful days, what could be more invigorating than some

deliciously-healthful, raw delicacies? Join Chef AmyLeo as you peak into the world of raw with

these health-winning recipes. From appetizer to dessert raw is what’s upcoming in spring. In

additon to learning these recipe you will walk away with kitchen tips on plant-based eating and

raw foods preparation tips. This class is vegan/vegetarian/gluten-free friendly. It has hands-on

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

Chilled Cucumber Soup

Marinated Collard Ribbons

Zucchini Peanut Thai Noodles

Banana Kiwi Pudding


Wednesday, February 22nd | 6:00-8:30 p.m.

Around the World in Five Dumplings- SOLD OUT!

This class will be taught by Chef Ani. With just a little flour, water and guidance, you can make

delicious dumplings from all over the world- in your very own kitchen! Though they might not

be called such, many countries around the world have their own spin on dumplings, including

stuffed pastas or wrappers, potato dumplings, steamed bread or boiled batters. Dumplings are

endlessly satisfying and easy to make at home, and a great way to take a culinary voyage without

going further than maybe the pantry. In this class, we’ll make dumplings from Italy, France,

Korea, China and Poland to examine the different forms and flavors that these dumplings can

offer, and learn the essential steps for making flawless dumplings again and again. This class is

very hands on, with vegetarian options (please specify upon registration). Pre-registration is

required. On the menu:

Italian Spinach and Sundried Tomato Ravioli

Gnocchi Parisiens with Chives

Polish Cheese Pierogi

Korean Kimchi Vegetable Mandu

Chinese Spicy Pork Steamed Buns


Thursday, February 23rd | 6:00-8:00 p.m.

Ingredient Spotlight: Exploring Plant Based Proteins- SOLD OUT!

This class will be taught by Chef Ani. It seems like the number one question that plant-based

eaters get asked is “where does your protein come from?” Well, we’re going to show you. There

are many grains, legumes, nuts, seeds and vegetables that contain a surprising amount of protein.

In this class, we’ll learn the ins and outs of cooking with a variety of protein rich vegan foods,

discuss how to combine foods for best flavor and nutrition, and learn how to transform these

foods into dishes that even carnivores will love. Additional lessons in this class include how to

make your own chorizo spice blend, how to make seitan, how to caramelize onions and how to

stir fry. Class has hands on opportunities as desired, is vegan friendly and can be mostly gluten

free upon request. Come hungry! Pre-registration is required. On the menu:

● White Bean Soup with Rosemary and Maple Tempeh “Bacon”

● Seitan Chorizo Fajitas

● Tempeh Laab (Thai Stir Fry with Shallots and Herbs)

● Provencal Lentils with Caramelized Onions and Olive Relish

● Tofu Pad Thai

● Dark Chocolate Hummus with Seasonal Fruit


Friday, February 24th | 6:00-9:00 pm.

Into the Oven: Roasting & Braising- ONE OPEN SPOT!

This class will be taught by Chef Jeremy. Some of history’s most storied and

flavorful dishes emerge from the oven still bubbling and golden brown. We’ll learn to master

some time tested cooking techniques as we prepare some of Chef Jeremy’s favorite recipes. It is

one of the most consistent ways of cooking food and the oven is a tool we all have at home. It’s a

simple tool, but can break down tough meats and vegetables and create complex flavors that are

unfound in any other cooking method. Learn the secrets to roasting and braising that will bring

your cooking completely to the next level then join us for a whole class dedicated to the almighty

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

menu:

Mulled Apple Cider with Orange and Spice

Merlot Braised Short Ribs with Jalapeno Cornbread

Potatoes Au Gratin with Crispy Maple Ham

Stovetop Braised Kale Wild Mushrooms

Poached Bosc Pears with Vanilla Ice Cream and Cinnamon


Saturday, February 25th | 6:00-9:00 p.m.

Date Night: Italy- SOLD OUT!

This class will be taught by Chef Jeremy. The foods of Italy have been a culinary staple in

American culture for decades, and tonight, we’ll explore modernized versions of Italian foods

based off the old favorites. The cuisine of Italy embraces a farm to table philosophy that reflects

what we are trying to achieve with the local dining trend in this country right now, but they have

been practicing eating this way in Italy for years! If you’ve ever thought about skipping the trek

to a restaurant and instead doing something just as impactful, but more appealing to the senses,

look no further. This class is chock full of cooking tips, demos and of course, mouthwatering

food. Chef Jeremy will turn the routine of dinner into a fun and meaningful evening during

which you can enjoy your company as well as a fantastic four-course meal without having to

stress about the cooking. This class has gluten-free and pescatarian options available upon

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

Italian Soda with Sour Cherry Syrup and Lemon

Warm Endive Salad with Candied Pecans and Fontina Cheese, Maple Vinaigrette

Fresh Linguine with Crab, Preserved Lemon, Capers and Dill, Oyster Mushroom Broth

Merlot Braised Beef Short-Rib with Potato Gnocchi and Wilted Spinach

Cannoli with Creamy Chocolate Filling


Wednesday, March 1st | 6:00-9:00 p.m.

Skills III: Meat, Fish & Poultry- ONE OPEN SPOT!

This class will be taught by Chef Jeremy. Don’t worry - no previous knife skills classes are

required! In this Advanced Edition of our popular series of Skills classes we will concentrate on

utilizing fresh, whole ingredients as we work on butchering and meat fabrication techniques.

These techniques can turn the most basic home chef into a culinary powerhouse, no cooking

school required. Chef Jeremy will demo then assist as you tie a roast, fillet a fish and de-bone a

whole chicken turning each into a masterfully crafted meal. The knowledge and skills learned in

this class will provide continuing growth on a solid foundation of skills that you will use in your

kitchen for the rest of your life. This class can be gluten free upon request and is very hands-on

and you can expect to both prep and prepare foods during class under supervision of the chef.

Pre-registration is required. On the menu:

Pan Fried Chicken with Mashed Potatoes and Country Gravy

Seared Salmon with Capers, Fresh Dill and Lemony Onions

Oven Roasted Roast Beef Au Jus with Chard and Bacon

A Selection of Whole Foods Market Desserts


Thursday, March 2nd | 6:00-8:00 p.m.

Taste Bud Travels: Give Thai a Try- SOLD OUT!

This class will be taught by Chef Ani. Thai cuisine is like nothing else on Earth. Complex,

aromatic, well balanced and endlessly flavorful, Thai dishes are many culinary adventurers’

favorite destination. The flavors in Thai cuisine may be complex, but the ingredients needed to

recreate those flavors and aromas, sights and sounds at home are simple and easily obtained here

at Whole Foods Market. Join us to investigate the Thai pantry, learn how to balance sweet, salty,

spicy, bitter and sour flavors to create flavorful soups, salads, main dishes and desserts, and how

to create the common Thai condiment of fish sauce, garlic and lime known as phrik nam pla.

Additional lessons will include how to infuse broths with aromatics, how to stir-fry and how to

work with rice noodles and sticky rice. Class has hands on opportunities as desired and is

suitable for gluten free customers. Come hungry! Pre-registration is required. On the menu:

Thai Style Spring Rolls with Tamarind Dipping Sauce

Green Mango Salad

Tom Kha Gai (Aromatic Coconut Soup with Chicken)

Thai Green Curry with Seasonal Vegetables

Shrimp Pad Thai

Thai Sticky Rice with Mango


Friday, March 3rd | 6:00-8:30 p.m.

Spotlight on Technique: Creating Fresh Pastas at Home- SOLD OUT!

This class will be taught by Chef Ani. Many of us keep pasta on hand in the pantry- for a quick

dinner, a light lunch or as a base for our favorite hot dishes and comfort foods. Dried pasta is a

great staple, but it has nothing on fresh pasta, which has luscious texture and rich flavor- and is

easily made in your own home with only three ingredients, all of which I bet are in your kitchen

right now. Join Chef Ani as she rolls out pasta history, shows you the science behind mixing

perfect pasta and how to make four different dishes perfect to celebrate upcoming Spring.

Explore different pasta shapes and techniques, and discover how to pair the right noodle with the

right sauce. Additional lessons in this class include how to choose the right type of flour for the

right job, how make an authentic Italian pesto, how to make flavored pastas and how to select a

proper wine for cooking. This class has lots of hands on opportunities and has vegetarian options

upon request (please specify upon registration). Pre-registrations is required. On the menu:

● Fettuccine with Spring Leeks

● Pappardelle with Fresh Pesto and Sautéed Asparagus

● Garganelli (Hand Formed Tube Pasta) with Amatriciana Sauce

● Ravioli with Peas and Mint


Saturday, March 4th | 11:00 a.m. – 12:00 p.m.

The Whole Kids Club Presents…Make Your Own Fresh Pasta- SOLD OUT!

This class will be taught by Chef Ani. Kids, it’s time to roll up your sleeves and start rolling out

some delicious lunch. In this class, you’ll learn how to make easy and delicious roll your own

pasta! Chef Ani will teach you how to make pappardelle (long ribbons) and farfalle (bowties).

You’ll also learn how to make fresh pesto and garlic breadsticks! This class will teach you all

about how to use flour, crack eggs, roll dough, and use fresh herbs, and will probably get a little

messy, so you might want to wear some clothes you wouldn’t mind getting a little dirty. This

class is vegetarian and is a drop-off class- kids only please! Pre-registration is required.


Tuesday, March 7th | 6:00-8:00 pm.

Cooking with Seitan- SIX OPEN SPOTS!

This class will be taught by AmyLeo. In the mood for some protein “staying power”? While a

well-balanced, whole-foods, plant-based diet typically offers sufficient protein, once in a while

we just want that protein-packed meal. While these dishes are made of Mock Meat there is no

mocking the protein. This class is vegan. It has hands-on opportunities as desired. Pre-

registration is required. On the menu:

Mock Chicken Ala Queen over Forbidden Rice

Spinach Salad w/Seared Mock Duck Drizzled with Reduced Balsamic-Lime Vinaigrette

Grilled Seitan & Asparagus Pink Rice Pilaf


Wednesday, March 8th | 6:00-8:30 p.m.

Taste Bud Travels: Korean Seoul Food- SOLD OUT!

This class will be taught by Chef Ani. There are few cuisines with more spice, spirit and exotic

appeal than the food of Korea. Influenced by many other nations, yet retaining its own flavor,

you will delight in the Chinese influence of steamed buns, the Vietnamese influence of rice flour

crepes, and the Japanese influence of eel, along with many unique and creative dishes. Join us to

explore some of Korean cuisine’s most popular dishes, explore the Korean pantry and enjoy a

brilliant family style meal. Additional lessons included in this class will be how to make

homemade kimchi, the method of marinating and how to perfect your stir frying and deep frying

techniques. Class has gluten free options- please specify upon registration. This class has hands

on opportunities as desired. On the menu:

Homemade Kimchi

Gimbap (Seaweed and Crab Rolls with Kimchi)

Kimchi Jjigae (Kimchi Soup)

Pork Bibimbap (Seasoned Rice with Many Toppings)

Bulgogi (Korean Beef Barbecue)

Korean Fried Chicken


Thursday, March 9th | 6:00-8:30 p.m.

Taste Bud (Domestic) Travels: Italian-American Comfort Foods- SOLD OUT!

This class will be taught by Chef Ani. There is just something about Italian American cuisine

that is warm and comforting. Italian-American cuisine focuses on many of the same ingredients

as Italian cuisine- tomatoes, cured meats, pasta, eggplant and fresh cheeses, but with a more-

stick-to-your-ribs style that is much beloved in American cuisine. As Italian-American dishes

have entered the mainstream, however, the Italian insistence on cooking things the intentional,

careful way and using the finest ingredients has fallen by the wayside, and its time to apply that

Italian sensibility to the Italian American style. Whether you grew up eating braciole and lasagna

or enjoyed it at the neighborhood red sauce restaurant, Italian-American cuisine that is a little

lighter, a little cleaner, but with all the flavor of the dishes you grew up with is well within your

reach. In this class, Chef Ani will teach you to make an excellent version of a classic Italian-

American bolognese, how to work with fresh cheeses, how to make flavorful, succulent

meatballs and crisp fried eggplant. This class has hands on opportunities as desired. Pre-


Italian-American Bolognese

Handmade Potato Gnocchi

Fresh Lasagna

Seared and Braised Meatballs with Pappardelle

Eggplant Parmesan

Tiramisu


Friday, March 10th | 6:00-9:00 p.m.

The Chef’s Table- SOLD OUT!

This class will be taught by Chef Jeremy. In any restaurant, the Chef’s Table is always the

hardest reservation to get. A table is strategically placed right in the busy kitchen and patrons are

subject to (and treated by) the whims of the chef as to what they will eat in their multi course

tasting adventure. I promise, this is a culinary gamble that always pays off! In our version of the

chef’s table we’ll have a flurry of eight courses that are guaranteed to amaze and delight!

Our courses will include the best of the best of what is available on the day of the class, hand

selected for freshness and seasonality. Place a little trust in the chef and you’re in for a truly

unique culinary experience at a fraction of the price. Please be sure to note any dietary

restrictions or allergies you may have when making your reservation. Pre-registration is


Menu will be determined by the Chef based on what is best at the market that day!



Sensational Seafood- SOLD OUT!

This class will be taught by Chef Ani. If cooking seafood makes you nervous, you’re not alone.

Though it is actually one of the easiest and most delicious things a home cook can prepare, there

are some tricks to learn and knowledge to undertake before you can effortlessly turn out perfect

seafood at home, and this class aims to give you exactly that. If you haven’t had our seafood

before, you’re in for a real treat- it is fresh, sustainable and absolutely delicious, with no

antibiotics, growth hormones or preservatives. Whether you’ve never seared a filet salmon in

your life or simply need to add more recipes to your collection, this class will go through several

of the major seafood cooking methods, show you how to select the right pans and cooking gear

for cooking seafood, how to season it to perfection and how to tell when it’s perfectly done. This

class has gluten-free options upon request (please specify upon registration) and has hands on


Salmon Crudo with Asian Pear and Black Sesame

Marinated Thai-Style Grilled Shrimp Skewers

Double Salmon Chowder

Sweet and Spicy Broiled Fish

Pan-Seared Scallops with Spring Vegetable Ragout

One Surprise Dish- determined on the day based on best available


Thursday, March 16th | 6:00- 8:30 p.m.

Ingredient Spotlight: Cooking and Baking with Beer- SOLD OUT!

This class will be taught by Chef Ani. The Twin Cities has gone beer crazy. There’s a taproom

or a dozen in every neighborhood, and shelves upon shelves of interesting, exotic beers at the

liquor store. This awesome bounty is great for curious cooks as well, as beer is a great ingredient

for cooking and baking. Beer can be earthy, sweet, fruit, sour, bitter and smoky, just to name a

few of the many flavors that beer can add to a dish. Beer’s complexity can also make it a little

tricky to cook with, and in this class, we’ll take some of the mystery out of it. We’ll go over how

to select the right beer for the right dish, when to use it as is and when to reduce it, and how to

highlight the flavor of the beer in a full menu of sweet and savory dishes. This class has hands on


● Beer Marinated Shrimp Ceviche

● Wisconsin Beer Cheese Soup

● Beer Glazed Carrots

● Steak Au Poivre with Beer Reduction

● Chocolate Stout Mousse with Salted Beer Caramel


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

Quick Weeknight Meals- FIVE OPEN SPOTS!

This class will be taught by Chef Jeremy. Many of us want to dine out less and cook more at

home but with such busy schedules it seems like there’s no time to cook! After a long day at

work the last thing any of us want to do is get back to work in the kitchen and take-out or

delivery is soon to follow. Fear not, Chef Jeremy will show you some quick and easy ways to

cook savory and delicious meals at home without a lot of effort, time or commitment. Gourmet,

inexpensive and fast, these meals would fit right in at any four-star restaurant but we won’t hold

it against you if you eat them on the couch. This class is gluten free and has hands on


Simple Greens Salad, lets choose what vinaigrette to make

Pan-Seared Chicken with Lemon and Thyme Pan Gravy

Honey Glazed Carrots with Lavender and Sea Salt

Sautéed Spinach with Garlic and White Wine

A Selection of Desserts


Thursday, March 23rd | 6:00-9:00 p.m.

Mastering Meat- SOLD OUT!

This class will be taught by Chef Ani. There is some serious science behind cooking protein rich

foods such as meat and seafood. Adding meat to a hot pan or oven seems like a simple thing, but

it is in fact a series of complex things going on in that pan that can give you a perfect sear, a

precise doneness and crispy skin. Luckily, with a few tricks of the trade, proper pan selection, a

little patience and a little time, you can turn out restaurant-quality proteins without making a

reservation or paying a premium. The first step to cooking great meat is to find a great butcher,

and we’ve got you covered. In addition to our always available helpful butchers, Chef Ani can

teach you how to perfectly poach, grill, broil, pan sear, stir-fry and braise delicious meaty dishes.

You’ll discuss thermodynamics, metallurgy and the science of seasoning, then tuck into the

delicious dishes that you will create. Class has hands on opportunities as desired and gluten free

options available upon request. Come hungry! Pre-registration is required. On the menu:

● Poached Chicken Breast Salad with Dill

● Grilled Marinated Skirt Steak Fajitas

● Pan-Seared Duck with Fava Beans and Wild Mushrooms

● Broiled Moroccan Lamb Chops with Harissa

● Stir-Fried Chicken Thighs with Peapods

● Root Beer Glazed Oven-Braised Ribs


Friday, March 24th | 6:00-9:00 p.m.

Salute to Shellfish- SOLD OUT!


ocean, however they can also be some of the trickiest and most intimidating to prepare. We’re

headed straight to our famous seafood department to get a sampling of our superlative shellfish,

then head back to the classroom to show you the best ways to prepare some of our favorites.

Together we will learn everything from how to crack an oyster to making sure those stubborn

scallops don’t stick to the pan while tasting everything along the way! We’ll teach you the

techniques sure to take the worry out of the process. Demonstrating tricks and tips that will have

you preparing everything under the sea with confidence, Chef Jeremy will have you comfortable

approaching the seafood counter in no time. This class is gluten free and pescatarian, with hands

on opportunities as desired. This menu will feature many items available seasonally but is

subject to change without notice depending on availability. Pre-registration is required. On the

menu:


Mussels a la Meniere, with White Wine and Garlic

Pan Seared Scallops with Garlic Butter

Littleneck Clams with Linguine and Parsley



Saturday, March 25th | 11:00 a.m. – 12:00 p.m.

The Whole Kids Club presents…Delicious Dumplings!- SOLD OUT!

This class will be taught by Chef Ani. Almost every country in the world makes dumplings of

some kind. In India, they make samosas, in Italy they make ravioli, in Germany they make

spaetzle and ore! Today, we’re going to make spaetzle with cheese from Germany, shrimp

spring rolls from Vietnam and American baked apple dumplings. You’ll learn how to fold

dumpling wrappers, how to make a dumpling out of batter and how to roll puff pastry. This class

can be vegetarian upon request (please specify when registering) and is a drop-off class- kids

only, please! Pre-registration is required.


Saturday, March 25th | 6:00-9:00 p.m.

Date Night: Soul Foods of the South- SOLD OUT!

This class will be taught by Chef Jeremy. The American South has a rich heritage of food and

the culture that surrounds it. We will look at what’s involved in a traditional Southern meal

preparation and talk about why these foods have come to represent the south and what part they

played in its storied heritage. I hope you come hungry, because southern hospitality won’t allow

you to go home without full bellies! Unlike many of our other Date Night offerings, this class

has ample opportunities for hands-on participation under the direction of the chef, so come

prepared to help cook! Pre-registration is required. On the menu:

Peach Sweet Tea

Famous Buttermilk Fried Chicken

Black-Eyed Peas

Braised Greens

Mashed Potatoes

Homemade Biscuits

Homemade Apple Pie


Tuesday, March 28th | 6:00-9:00 p.m.

Iron Chef Minnesota- SOLD OUT!

This class will be taught by Chef Jeremy. Half food, half fun- it’s time for you to take the Iron

Chef challenge! Chef Jeremy will divide our class into two teams that will compete to make one

appetizer, main course and a dessert. We will compete Iron Chef Style with secret ingredients

that the Chef has personally chosen for you to work with. Not to worry, there will be lots of

hands on direction and participation by Chef Jeremy on both teams as he guides you through

what will be the most fun you have ever had in the kitchen. Participants will prepare as well as

judge the quality of all the food prepared by both teams in this class, but we will all come out as

winners because everyone gets to create and eat! Come prepared for fun in this newest class

offering from Chef Jeremy, sure to be a great experience for all ages and skill-sets. This class is

very hands on. Pre-registration is required. On the menu:

It’s a surprise!



Quick Breads and Flatbreads- SOLD OUT!

Baking can be a little intimidating, even to those that are comfortable whipping up all sorts of

savory dishes. Baking is a little more exacting, with a little more science than your average

weeknight meal, but all it takes is an understanding of ingredients and different mixing and

baking techniques to give you great breads and treats every time. In this class, we’ll delve into

some of the main techniques and ingredients used for baking quick breads and flatbreads.

Whether you’ve never picked up a measuring cup or have struggled a bit to get your baked goods

just right, there are great lessons for all abilities and levels of familiarity with baking. You’ll

learn how to properly manage yeast, chemical leaveners such as baking powder, and how to

choose the right fats and flours for each particular baked good, and learn how to cook breads in

the oven, on the grill and on a griddle or pan. This class is vegetarian friendly. Come with

questions! Pre-registration is required. On the menu:

● Yeasted Grilled Flatbread with Spring Vegetables

● Havarti Dill Buttermilk Biscuits

● Garlic Naan with Quick Chickpea Masala

● Flour Tortillas with Chorizo-Style Seitan and Avocado

● Whole Grain Crepes

● Sweet Scones with Jam


Thursday, March 30th | 6:00-8:30 p.m.

Spotlight on Technique: Crafting Vegan Cheeses at Home- SIX OPEN SPOTS!

This class will be taught by Chef Ani. What’s ooey gooey, creamy, savory and completely plant

based? Homemade vegan cheese. In this class, we’ll go through the ingredients, processes and

techniques behind making great vegan substitutes for several different dairy cheeses using nuts,

seeds, soy and more. Learn about how to add savory flavor to vegan cheeses and other dishes,

how to use vegan thickeners and stabilizers such as agar agar and xanthan gum, and how to use

these cheeses in a variety of different ways. This class is vegan friendly. Gluten free options are

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


Vegan Brie with Fruit Compote

Vegan Herbed Chevre

Vegan Feta Cheese

Vegan Smoky Gouda

Vegan Parmesan


Friday, March 31st | 6:00-9:00 p.m.

Date Night: Prime Rib- ONE OPEN SPOT!

This class will be taught by Chef Jeremy. Certainly one of America’s favorite dinner offerings,

the prime rib roast has taken center stage at many a buffet. No longer does this delicacy have to

be only for dining out on special occasions. In this class you will learn how to select and cook

prime rib in the comfort of your own home, complete with flavorful au jus and paired with

classic sides you’re sure to love. We’ll teach you the trick to building a great salt crust, a

technique that will give you juicy, succulent meat. Additional lessons in this class include how to

build a potato gratin, work with seasonal fruit, and build a great homemade vinaigrette. This

class has gluten free options available upon request and has hands on opportunities as desired.

Pre-registration is required.

On the menu:

Salt Crusted Prime Rib Roast served with Rosemary Au Jus

Mixed Greens with Reduced Balsamic Vinaigrette

Wisconsin Style Scalloped Potatoes with Four Cheeses

Sautéed Spinach with Garlic, White Wine and Lemon

Inside-Out Apple Crisp with French Vanilla Ice Cream


Saturday, April 1st | 11:00 a.m. – 12:00 p.m.

The Whole Kids Club Presents…April Food Fools!- SOLD OUT!

This class will be taught by Chef Ani. What if you went to bite into a cupcake...and it was

MEATLOAF? What if your sushi had surprises inside? Sometimes it’s good to be a little silly

with your food, and today we’re going to have some fun with April Fools foods- foods that look

like one thing but are completely another. It’s art, it’s a giggle, and it’s going to taste good when

you whip up cupcakes for dinner with a side of bugs, pie snacks, a fruity fake-out dessert

and more! Pre-registration is required. This class can be vegetarian upon request (please specify

when registering) and is a drop-off class- kids only, please! Pre-registration is required.


Monday, April 3rd | 6:00-9:00 p.m.

Quick Weeknight Meals- SIX OPEN SPOTS!










Pan-Seared Chicken with Lemon and Thyme Pan Gravy





Wednesday, April 5th | 6:00-8:00 p.m.

Taste Bud Travels: Vivacious Vietnam

This class will be taught by Chef Ani. Bright with herbs, redolent with chilies, deep with umami

and exciting to enjoy, Vietnamese cuisine is a big part of the Minnesotan culinary landscape.

Whether you grew up with spring rolls and bubble tea or are still waiting to discover the

pleasures of a great bahn mi, a homemade Vietnamese repast can help highlight the best of

summer or chase away the worst of winter. Using ingredients available right here at Whole

Foods Market, we’ll cook our way through a big meal of Vietnamese classics, discuss the

governing principles of Vietnamese culinary life and explore the items that you can stock in your

pantry to give everything from rice to dessert a wonderful Vietnamese flavor. Learn the ins and

outs of working with sticky rice, rice paper and rice noodles, building a quick, flavorful broth,

how to make quick pickles and how to make the classic Vietnamese condiment, nuoc cham. This

class is dairy free and has gluten-free options upon request (please specify when registering) and

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

Fresh Vegetable Spring Rolls with Nuoc Cham

Quick Chicken Pho with Star Anise

Rice Noodle Salad with Grilled Vietnamese Meatballs

Caramelized Tofu Bahn Mi with Quick Pickles

Sticky Rice Pudding with Mango and Coconut


Friday, April 7th | 6:00-9:00 p.m.

Seafood Smorgasbord


ocean, and in the pursuit of deliciousness, can also be some of the trickiest and most intimidating

to prepare. We’re headed straight to our famous seafood department to get a sampling of fresh

fish and shellfish. Then, we’ll head back to the classroom to show you the best ways to prepare

some of our favorite fish and seafood. Together we will learn everything from how to crack an

oyster, to making sure those stubborn scallops don’t stick to the pan while tasting everything

along the way! By learning these techniques, you’re really learning whole cooking methods

rather than recipes, and this can help you cook any great seafood you might come across.

Demonstrating tricks and tips that will have you preparing everything under the sea with

confidence, Chef Jeremy will have you comfortable approaching the seafood counter in no time.

This menu will feature many items available seasonally but is subject to change without notice

depending on availability. This class is gluten free and pescatarian, with hands on opportunities

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


Pan Roasted Salmon with Lemon and Fresh Dill

Pan Seared Sea Scallops with Garlic Butter

Shrimp Cocktail with Horseradish Cocktail Sauce

Quick Steamed Mussels with Garlic and White Wine Sauce

Yellowtail Tuna Tartare with Jalapeno, Soy and Sweet Potato Chips


Saturday, April 8th | 6:00-9:00 p.m.

Date Night: Italy

This class will be taught by Chef Jeremy. The foods of Italy have been a culinary staple in

American culture for decades, and tonight, we’ll explore modernized versions of Italian foods

based off the old favorites. The cuisine of Italy embraces a farm to table philosophy that reflects

what we are trying to achieve with the local dining trend in this country right now, but they have

been practicing eating this way in Italy for years! If you’ve ever thought about skipping the trek

to a restaurant and instead doing something just as impactful, but more appealing to the senses,

look no further. This class is chock full of cooking tips, demos and of course, mouthwatering

food. Chef Jeremy will turn the routine of dinner into a fun and meaningful evening during

which you can enjoy your company as well as a fantastic four-course meal without having to

stress about the cooking. This class has gluten-free and pescatarian options available upon

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

Italian Soda with Sour Cherry Syrup and Lemon

Warm Endive Salad with Candied Pecans and Fontina Cheese, Maple Vinaigrette

Fresh Linguine with Crab, Lemon, Capers and Dill, Oyster Mushroom Broth

Herb Crusted Rack of Lamb with Escarole, Cherry Tomatoes and Tuscan Potatoes

Cannoli with Creamy Chocolate Filling


Monday, April 10th | 6:00-9:00 p.m.

Anti-Inflammatory Cooking- SIX OPEN SPOTS!

This class will be taught by Chef Jeremy. You are what you eat! We can live better, stronger

lives by learning more about what fuels us: our food. Limiting certain ingredients in your diet

can be a great way to reduce and control inflammation. Why examine our diet? Many food items

contain ingredients that may have a cumulatively toxic effect on your body and may hurt your

digestive and overall health. We will uncover the most common offenders, discuss proper

supplementation, and discuss how to do a self-analysis to determine if or how the way you eat

currently is affecting you and how. This class is gluten free and can be vegetarian or vegan upon

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

Spiced Apple Quinoa Porridge

Strawberry & Pineapple Smoothie

Salad of Kale and Carrots with Adzuki Beans

Sweet & Sour Pineapple with Shredded Chicken and Rice

Whole Roasted Chicken with Root Vegetables

Old Fashioned Chicken Broth From Scratch


Tuesday, April 11th | 6:00-9:00 p.m.

Healthy Delicious

This class will be taught by Chef Jeremy. Why does there have to be a divide between healthy

and delicious. Chef Jeremy will show you how to prep and execute a meal that has equal parts of

both. No longer should you feel that eating healthy has to involve removing your favorite

ingredients or only having tiny portions. In this class we will indulge in heart healthy offerings

and learn what makes us fear our food. What we can have and what we can’t will all be

demystifies as we prepare a meal together that will satisfy the soul while preserving the spirit for

a long life of fulfillment and prosperity. Let’s eat together as we learn about what foods we

should take in moderation and what we can splurge on while we learn about the science and

research that tells us what, why and how to eat the things we love! Pre-registration is required.

On the menu:

Salad of Grilled Vegetables with Homemade Balsamic Vinaigrette

Caramelized Onion Flatbread with Herbed Goat Cheese and Arugula

Pan Seared Chicken Breasts with Lemon and Thyme Reduction

Sides: Oven Roasted Beets & Braised Kale with Shitake Mushrooms

Coconut Sorbet with Mint and Raspberries


Thursday, April 13th | 6:00-8:30 p.m.

Sensational Seafood

This class will be taught by Chef Ani. If cooking seafood makes you nervous, you’re not alone.

Though it is actually one of the easiest and most delicious things a home cook can prepare, there

are some tricks to learn and knowledge to undertake before you can effortlessly turn out perfect

seafood at home, and this class aims to give you exactly that. If you haven’t had our seafood

before, you’re in for a real treat- it is fresh, sustainable and absolutely delicious, with no

antibiotics, growth hormones or preservatives. Whether you’ve never seared a filet salmon in

your life or simply need to add more recipes to your collection, this class will go through several

of the major seafood cooking methods, show you how to select the right pans and cooking gear

for cooking seafood, how to season it to perfection and how to tell when it’s perfectly done. This

class has gluten-free options upon request (please specify upon registration) and has hands on


Hawaiian Style Salmon Poke Cups

Cioppino (Italian Seafood Stew)

Classic British Fish and Chips

Broiled Fish with Chilies and Lime

Pan Seared Sesame Crusted Scallops

One surprise dish- determined day of by what is best available



Rock and Roll Sushi- FOUR OPEN SPOTS!

This class will be taught by Chef Ani. Sushi has a rich, deep history. The concept is hundreds of

years old, taking advantage of natural resources from its home region of Japan and providing a

fix for those who wanted to preserve their supper without refrigeration. To Americans, however,

sushi is a new, mysterious thing- becoming popular on the West Coast in the early 1950s, and

going from the shores of the Pacific to the shores of the Great Lakes as few as thirty years ago.

With any new cuisine comes mystery, and we’re here to delve into the mysteries of sushi- its

terminology, the differences between Japanese and American style sushi, how to make great

sushi rice, select and prepare ingredients for sushi, and how to form maki, or rolls, in the comfort

of your very own home. Each participant will have the opportunity to learn the maki method,

then dive in and choose their own fresh fruits, vegetables and seafood to create three maki rolls.

After enjoying your delicious homemade sushi, you go home with the bonus of your very own

sushi mat for future rolling ventures. This class is hands on, gluten free and has options for

vegetarian and vegan customers (please specify when registering). Come hungry! Pre-

registration is required.


Saturday, April 15th | 2:00-3:00 p.m. (please note later than usual time)

The Whole Kids Club Presents…Roll Your Own Sushi!- SOLD OUT!

This class will be taught by Chef Ani. With a little rice, a little rolling and a few of your favorite

ingredients, you can make your very own maki or sushi rolls at home! Sushi rolls are a great

hands-on cooking experiment for kids, and Chef Ani will teach you all about rice, seaweed, fish

and more in this fun class full of hands-on cooking time. If you’re not a big fan of raw fish, don’t

worry- you can make some sushi with cooked fish or no fish at all. You’ll snack on sesame

edamame, make your own maki rolls and even enjoy the strange but delicious dessert

sushi. This class can be gluten free and vegetarian upon request (please specify when

registering) and is a drop-off class- kids only please! Pre-registration is required.



Beginning Knife Skills and Cooking Techniques- SEVEN OPEN SPOTS!

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

Skills classes, we will concentrate on building a foundation of kitchen skills. By learning (or re-

learning) the basics of knife usage and knife skills, we will help you develop the techniques that

you can use to continue building your skill set well into the future. We will be using fresh,

seasonal ingredients as we work, establishing or expanding on your knowledge base to make you

more comfortable in the kitchen cooking from scratch. Chef Jeremy will demonstrate

fundamental cutting techniques, then assist you as we perform those techniques together. The

knowledge and skills learned in this class will provide you a solid foundation that you will use in

the kitchen for the rest of your life, allowing you to quickly and easily cook meals from scratch

at home without a lot of fuss, and making sure you can make maximum use of your grocery

investments. This class is gluten free and has great vegetarian and vegan options available upon

request (please specify when registering). Please note that this class is very hands-on and you can

expect to both cut and cook foods during class under supervision of the chef. Pre-registration is


Roll Your Own Fresh Spring Rolls with Herbs, Bell Peppers and Shrimp

Salad of Baby Greens and Fresh Tomatoes with a Homemade Vinaigrette

Thai Green Coconut Curry with Sea Scallops Seasonal Vegetables

Aromatic Jasmine Rice with Cilantro, Lime and Green Peas



Taste Bud Travels: Give Thai a Try- THREE OPEN SPOTS!

This class will be taught by Chef Ani. Thai cuisine is like nothing else on Earth. Complex,

aromatic, well balanced and endlessly flavorful, Thai dishes are many culinary adventurers’

favorite destination. The flavors in Thai cuisine may be complex, but the ingredients needed to

recreate those flavors and aromas, sights and sounds at home are simple and easily obtained here

at Whole Foods Market. Join us to investigate the Thai pantry, learn how to balance sweet, salty,

spicy, bitter and sour flavors to create flavorful soups, salads, main dishes and desserts, and how

to create the common Thai condiment of fish sauce, garlic and lime known as phrik nam pla.

Additional lessons will include how to infuse broths with aromatics, how to stir-fry and how to

work with rice noodles and sticky rice. Class has hands on opportunities as desired and is

suitable for gluten free customers. Come hungry! Pre-registration is required. On the menu:

Thai Style Spring Rolls with Tamarind Dipping Sauce

Green Mango Salad

Tom Kha Gai (Aromatic Coconut Soup with Chicken)

Larb (Stir Fried Meat with Rice Powder and Fresh Herbs)

Shrimp Pad Thai

Thai Sticky Rice with Mango



Takeout Fakeout- THREE OPEN SPOTS!

This class will be taught by Chef Ani. Whether you’re trying to slim yourself down or fatten

your wallet, the siren song of takeout can be a formidable foe. It’s so convenient, yet often

expensive and quite unhealthy. Save yourself some calories, waiting and money by learning to

make some of the most popular take out dishes at home. In this class, we’ll learn the basic

methods restaurants use to turn out the delicious stir fries, pizzas and curries that you’ve been

ordering and adapt them for the home kitchen, and discuss the tips and tricks the market can

offer to save time and money. Next time a craving strikes- you’ll be ready. This class has hands

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

Shrimp Pad Thai

Chicken Tikka Masala

Chinese Pork and Scallion Potstickers

Tacos de Pescado

Thin and Crispy Supreme Pizza


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

Mad About Mushrooms

This class will be taught by Chef AmyLeo from Vegan Affairs. Mushrooms can be a great

ingredient for plant-based eaters and omnivores alike. There are many varieties of both wild and

cultivated mushrooms to choose from, and mushrooms are naturally high in protein, vitamins

and minerals while being low in calories. Mushrooms offer a great canvass for creative cooking

and can be used to add heartiness and “umami” or savory flavor to a wide variety of dishes. In

this class, you’ll use mushrooms of all sorts to create satisfying, savory dishes that take full

advantage of the flavor and texture of the mighty mushroom. This class is vegan and can have

gluten free options upon request (please specify when registering) and has hands-on


Portabella Pizza

Mushroom Miso Soup

Mushroom and Wild Rice Salad


Monday, April 24th | 6:00-9:00 p.m.

Artisan Tacos and Salsas- SIX OPEN SPOTS!

This class will be taught by Chef Jeremy. Salsa has long ago surpassed ketchup as America’s

most popular condiment. Our love for tacos are the major reason for this and creative chefs have

taken the traditional taco and let it travel around the world, creating delicious fusion tacos. We

will start by making and canning some fresh salsa (and you’ll be taking a jar home!) and then

preparing three different delicious types of tacos. Learn the recipes that helped this humble street

food become a culinary powerhouse in our increasingly popular tacos and salsa class. This class

can be gluten free upon request and has hands on opportunities as desired. Pre-registration is


Mixed Seafood Tacos with Herb Salad, Avocado and Sour Cream

Cuban Style Carnitas Cooked in Lime Mojo

Spicy Pork Al Pastor with Pineapple Salsa and Lime

Homemade Salsa Verde Cooking and Canning Demonstration



Kitchen Science: Sous Vide and Other Methods

This class will be taught by Chef Jeremy. Cooking Sous Vide is the newest culinary trend, but

it’s not actually not so new – it was developed in the 1970s as a way to heat airline food, but this

style of cooking has evolved way beyond that! Featured in some of the trendiest restaurants and a

mainstay on every season of Top chef, this may seem more a science experiment than a way to

cook, but it’s much simpler than it seems. Chef Jeremy will walk you through the basics and

show you how to do it on a bare-bones budget, less than fifteen dollars of equipment can have

you doing it at home quite successfully in no time. Let exotic food science become a reality in

this exciting and delicious new class offering from Chef Jeremy. This class is gluten free and has

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

“Grilled” Chicken Caesar Salad

Sous Vide New York Strip Steak with Parsley Butter

Perfect Mashed Potatoes, with Country Style Gravy

Asparagus Tips with Lemon, Garlic and Shallots

Fresh Strawberry Consommé with Vanilla Cheesecake



Cooking and Baking with Yogurt- SIX OPEN SPOTS!

This class will be taught by Chef Ani. Yogurt is an amazing ingredient that is often overlooked.

While many Americans are happy to eat it with fruit-on-the-bottom, traditional and Greek yogurt

is used worldwide to tenderize protein, to carry the flavor of spices and herbs, to stabilize and

thicken soups and to enrichen every baked good from flatbreads to tart dough. In this class, we’ll

explore the history and global love of yogurt, the different varieties of yogurt that are great for

savory cooking and how to infuse it into a six course menu. This class has vegetarian options

upon request (please specify upon registration) and hands on opportunities as desired. Pre-


Spiced Mango Lassi (Yogurt Drink)

Yogurt Flatbreads with Creamy Yogurt Spinach and Artichoke Dip

Ramp and Asparagus Soup with Yogurt

Seasonal Salad with Green Goddess Dressing

Moroccan Spiced Yogurt Marinated Grilled Chicken

Yogurt Tart Dough with Greek Yogurt Cream and Maple Roasted Pears



Around the World in Five Dumplings- SIX OPEN SPOTS!

This class will be taught by Chef Ani. With just a little flour, water and guidance, you can make

delicious dumplings from all over the world- in your very own kitchen! Though they might not

be called such, many countries around the world have their own spin on dumplings, including

stuffed pastas or wrappers, potato dumplings, steamed bread or boiled batters. Dumplings are

endlessly satisfying and easy to make at home, and a great way to take a culinary voyage without

going further than maybe the pantry. In this class, we’ll make dumplings from Italy, Mexico,

Japan, China and Germany to examine the different forms and flavors that these dumplings can

offer, and learn the essential steps for making flawless dumplings again and again. This class is

very hands on, with vegetarian options (please specify upon registration). Pre-registration is


Italian Wild Mushroom Agnolotti

German Spaetzle with Asparagus

Japanese Chicken and Shiitake Gyoza

Chinese BBQ Pork Steamed Buns

Fried Chocolate Banana Sweet Empanadas



Flambé: Foods on Fire- FIVE OPEN SPOTS!

This class will be taught by Chef Jeremy. Usually fire in the pan=time to order takeout, with a

notable exception: the flambe. This technique is more than just flash in the pan- it’s a way to

create deep, complex flavors (and to impress the heck out of your guests). In this exciting class,

we will explore the uses of fire as a cooking tool in the kitchen safely and easily, what, when and

how to flambe, and how to choose flavors and techniques that pair well with the flashy, fancy

flambe. This class can be gluten free upon request and has hands on opportunities as desired.

Pre-registration is required. On the menu:

Salad of Citrus, Bacon and Watercress with Flambéed Cognac Vinaigrette

Filet Mignon Steak Dianne with a Flambéed Brandy and Mushroom Pan Gravy

Asparagus Tips with Slivered Almonds and Lemon

Creamy Mashed Potatoes with Butter and Garlic

Bananas Foster Flambé with Vanilla Ice Cream


Saturday, April 29th | 11:00 a.m. – 12:00 p.m.

The Whole Kids Club Presents…Delicious Dumplings!- SOLD OUT!

This class will be taught by Chef Ani. You could travel all around the world, and almost

everywhere you went, there would be delicious dumplings. A dumpling can be made from bread

or grains, or can be filling stuffed in a wrapper made from many different things. In this class,

we’re going to visit three countries on the Dumpling Express- Italy for calzones, Japan for

potstickers, or gyoza, and Germany for fruity spaetzle. This class might get a little messy, so

make sure you’re not wearing your most favorite fancy clothes today! This class is hands

on. Vegetarian options are available (please specify upon registration). Classes are suitable for

kids 5-14, and are drop off classes- kids only please! Pre-registration is required.

Cost: $8 for Whole Kids Club Members, $10 for non-members

Saturday, April 29th | 6:00-9:00 p.m.

The Chef’s Table- ONE OPEN SPOT!





chef’s table we’ll have a flurry of eight courses that are guaranteed to amaze and delight! Our

courses will include the best of the best of what is available on the day of the class, hand selected

for freshness and seasonality. Place a little trust in the chef and you’re in for a truly unique

culinary experience at a fraction of the price. Please be sure to note any dietary restrictions or

allergies you may have when making your reservation. Pre-registration is required. On the

menu:



Tuesday, May 2nd | 6:00-9:00 p.m.

Anti-Inflammatory Cooking

This class will be taught by Chef Jeremy. You are what you eat! We can live better, stronger

lives by learning more about what fuels us: our food. Limiting certain ingredients in your diet

can be a great way to reduce and control inflammation. Why examine our diet? Many food items

contain ingredients that may have a cumulatively toxic effect on your body and may hurt your

digestive and overall health. We will uncover the most common offenders, discuss proper

supplementation, and discuss how to do a self-analysis to determine if or how the way you eat

currently is affecting you and how. This class is gluten free and can be vegetarian or vegan upon

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

Spiced Apple Quinoa Porridge

Strawberry & Pineapple Smoothie

Salad of Kale and Carrots with Adzuki Beans

Sweet & Sour Pineapple with Shredded Chicken and Rice

Whole Roasted Chicken with Root Vegetables

Old Fashioned Chicken Broth From Scratch


Wednesday, May 3rd | 6:00-8:30 p.m.

Crafting Fresh Cheese at Home: Ricotta, Mozzarella and Burrata- SEVEN OPEN SPOTS!

This class will be taught by Chef Ani. Cheese has been called “the art of spoiling milk” and it is

an art form indeed. The diversity that can be coaxed out of a relatively small pool of ingredients

(milk, cream, a coagulant and salt) is amazing, and the production of many cheeses require

special environments, special cultures and expensive special equipment- not to mention months

or years of aging. If you lent your cheese-aging cave or ripening rack to your neighbor, you’ll be

happy to hear that there are many fresh cheeses that can easily be made in the average kitchen-

without a degree in bacteriology. In this class, we’ll focus on young, Italian cow’s milk cheeses,

some of the most beloved and versatile cheeses in the kitchen. We’ll spin mozzarella curd into

homemade burrata (a rich mix of cream and curd enveloped by fresh pulled mozzarella), fresh

mozzarella and ricotta, and show you how to use your fresh cheeses to complement spring fruits

and vegetables in light, delicious dishes. This class is hands on and vegetarian friendly, with

gluten free options upon request (please specify when registering). Pre-registration is required.

On the menu:

Fresh Burrata with Sauteed Artichoke Hearts

Pizza di Primavera with Leeks and Fresh Mozzarella

Ricotta Gnocchi with Asparagus and Fresh Pesto

Strawberry Shortcakes with Balsamic Drizzle and Whipped Ricotta


Thursday, May 4th | 6:00-9:00 p.m.

Plant Based Breakfast for Dinner- THREE OPEN SPOTS!

This class will be taught by Chef AmyLeo from Vegan Affairs. Breakfast can be one of the

trickiest meals to jazz up- we tend to stick to our habits, and well, we’re sleepy, so it’s easy to

get caught in a rut of oatmeal or the same smoothie. AmyLeo is here to help, not only showing

you great vegan “traditional” breakfast foods, but also to help you change your mind frame about

exactly what breakfast foods can be. Using healthy fruits, vegetables, nuts, seeds and grains,

you’ll whip up plant-based breakfast so delicious, you may want to have these dishes for lunch

and dinner too. This class is vegan and can have gluten free options upon request (please specify

when registering) and has hands-on opportunities as desired. Pre-registration is required. On the

menu:

Hearty Pancakes with Banana-Pear Sauce

Next Level Avocado Toast

Savory Quinoa with Toasted Hemp Seeds


Friday, May 5th | 6:00-8:30 p.m.

Taste Bud Travels: Marvelous Mexico

This class will be taught by Chef Ani. Traditional Mexican food is vibrant, healthful and full of

the flavor of chilies, limes, maize and more! We’ll go beyond the Americanized Tex-Mex that is

often mis-identified as Mexican food for some of the true flavors of Mexico. You’ll learn all

about the vast culinary landscape of our neighbors, the importance of certain ingredients

throughout Mexican culture and learn how to work with different types of fresh and dried chilies,

how to make your own chile powder, how to whip up your very own horchata and the science

behind cooking with maize. This class has gluten-free options available upon request and hands

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

Horchata (Rice and Almond Milk with Cinnamon)

Homemade Tortilla Chips with Shrimp Ceviche

Tacos de Pescado with Salsa Verde and Avocado Crema

Sweet Corn and Vegetable Tamales

Churros with Spicy Chocolate Chile Sauce


Saturday, May 6th | 11:00 a.m. – 12:00 p.m.

The Whole Kids Club Presents…Celebrate Cinco De Mayo!- SOLD OUT!

This class will be taught by Chef Ani. Today, we’ll learn all about the history, culture food and

fun of one of our country’s neighbors: Mexico. We’ll whip up a sweet and frothy watermelon

lime aqua fresca, smashed guacamole, build your own quesadillas and baked mini churro

bites. Pre-registration is required. This class has vegetarian options and is a drop-off class- kids

only, please! Pre-registration is required.


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

Date Night: France- THREE OPEN SPOTS!

This class will be taught by Chef Jeremy. The cuisine of France has a rich and storied heritage

dating back hundreds of years. We will delve into what made this little country such a culinary

powerhouse and eat some of the best culinary offerings the French are known for. We will also

discuss how the introduction of the French brigade system (still used in modern kitchens today),

and how it forever changed the world of restaurant cooking. If you’ve ever thought about

skipping the trek to a restaurant and instead doing something just as impactful, but more

appealing to the senses, look no further. This class is chock full of cooking tips, demos and of

course, delicious food. Chef Jeremy will turn the routine of dinner into a fun and meaningful

evening during which you can enjoy your company as well as a fantastic four-course meal

without having to stress about the cooking. Pre-registration is required. On the menu:

A Tasting of Gourmet French Cheeses with Chef Selected Accompaniments

Moules Mariniéres, Mussels with Garlic, and White Wine served with Baguette

Grilled Filet Mignon with Herb Compound Butter

Sautéed Spinach with Garlic and Wine

Creamy Russet Potato Puree

Vanilla Crème Brûlée


Monday, May 8th | 6:00-9:00 p.m.

Cooking with Wine

This class will be taught by Chef Jeremy. As Julia Child has been quoted, “I love to cook with

wine, sometimes it even makes its way into the food!” In this exciting class, we will explore the

use of wine as a cooking ingredient in the kitchen. When added at full-strength, or reduced into a

dish, wine can be a flavorful and useful tool in creating a memorable dish. We will demystify the

world of cooking with wine, show you how to learn which types of wine to use for cooking

different types of dishes, and how and when to use them for maximum effect. This class is gluten

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

Baby Romaine Salad with Grilled Onion, Strawberries and Port Wine Vinaigrette

Pan Seared Chicken Breasts with Chardonnay Sauce

Sherry Glazed Carrots with Honey and Lavender

Sautéed Spinach with Garlic wilted in White Wine

Cherries Jubilee served over Vanilla Ice Cream


Tuesday, May 9th | 6:00-9:00 p.m.

Quick Weeknight Meals










Pan-Seared Salmon with Beurre Blanc and Tarragon





Wednesday, May 10th | 6:00-9:00 p.m.

Mastering Meat

This class will be taught by Chef Ani. There is some serious science behind cooking protein rich

foods such as meat and seafood. Adding meat to a hot pan or oven seems like a simple thing, but

it is in fact a series of complex things going on in that pan that can give you a perfect sear, a

precise doneness and crispy skin. Luckily, with a few tricks of the trade, proper pan selection, a

little patience and a little time, you can turn out restaurant-quality proteins without making a

reservation or paying a premium. The first step to cooking great meat is to find a great butcher,

and we’ve got you covered. In addition to our always available helpful butchers, Chef Ani can

teach you how to perfectly poach, grill, broil, pan sear, stir-fry and braise delicious meaty dishes.

You’ll discuss thermodynamics, metallurgy and the science of seasoning, then tuck into the

delicious dishes that you will create. Class has hands on opportunities as desired and gluten free

options available upon request. Come hungry! Pre-registration is required. On the menu:

● Poached Chicken Breast Salad with Dill

● Grilled Marinated Skirt Steak Fajitas

● Pan-Seared Duck with Cherry Chutney

● Broiled Moroccan Lamb Chops with Harissa

● Stir-Fried Pork with Peapods

● Root Beer Glazed Oven-Braised Ribs



The Vegetables You Want to Eat: Spring Edition- SIX OPEN SPOTS!

This class will be taught by Chef Ani. Don’t get me wrong, I love winter vegetables, but it’s

nice to switch gears into Spring. Spring vegetables are generally low-maintenance and naturally

sweet, requiring often just a quick dip in hot water or a few minutes in a hot oven to turn into

something truly delicious. Spring vegetables seasons are fleeting, so there is no time like the

present to dive into these delicious vegetables and create some light but flavorful meals. In this

class, we’ll show you how to select, store, prep and cook your veggies in a variety of ways, how

to choose great flavors to pair with your star ingredients, and even how to preserve them for later

on in the year. You’ll also learn how to make a fresh seasonal pesto, a quick pickle and light,

fluffy shortcakes. This class is vegetarian friendly, with gluten free options available upon

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

● Crostini with Fava Bean Pesto and Radish Crudo

● Poached Artichokes with Salsa Verde

● Sweet Pea and Leek Soup with Sourdough Croutons

● Salad of Asparagus Three Ways with Shallots and Sesame

● Wild Mushroom Flatbread

● Seasonal Fruit Shortcakes with Whipped Chèvre Cream


Friday, May 12th | 6:00-9:00 p.m.

Chopped: Challenge Accepted- SOLD OUT!

This class will be taught by Chef Jeremy. In this interesting take on the Food Network hit show,

you be the judge as you put your chef instructor to the test. Choose your own Whole Foods

Market mystery ingredient that the Chef will have to incorporate as you sign up. Chef Jeremy

will assemble recipes that are sure to amaze while challenged with the prospect of incorporating

a secret ingredient from every student in the class. An appetizer, main course and dessert will all

be presented with gusto, featuring whatever special ingredient you choose. If something has

mystified you or you’d like to try something you’ve never had, this is the class for you! Please

note your mystery basket ingredient and if you have any dietary restrictions or allergies at your

time of reservation. Pre-registration is required. On the menu:

It’s up to you!



The Whole Kids Club Presents…Beginning Baking- SOLD OUT!

This class will be taught by Chef Ani. If you missed out on the June baking class, here’s another

round of our most popular kids’ class: beginning baking! Many kids have a sweet tooth (or

teeth!), and baking is a great way to learn reading, math, science and more in the kitchen! In this

fun class, we’ll learn how to make some kid friendly baking classics. You’ll make your own pita

for delicious pita sandwiches, cornbread muffins with honey butter, choose your own

adventure cookies, and whip up chocolate pudding pies. You’ll learn all about ingredients and

what many different baking terms like “cream”, “whip” and “sift” mean. This class is good for

vegetarian kids. Classes are suitable for kids ages 5-12, and are drop off classes- kids only

please! Please wear clothes you don’t mind getting a little dirty. Please note that this class is

longer than our usual Saturday classes. Pre-registration is required.

Cost: $10 for Whole Kids Club Members, $15 for non-members


Iron Chef Minnesota- FOUR OPEN SPOTS!

This class will be taught by Chef Jeremy. Half food, half fun- it’s time for you to take the Iron

Chef challenge! Chef Jeremy will divide our class into two teams that will compete to make one

appetizer, main course and a dessert. We will compete Iron Chef Style with secret ingredients

that the Chef has personally chosen for you to work with. Not to worry, there will be lots of

hands on direction and participation by Chef Jeremy on both teams as he guides you through

what will be the most fun you have ever had in the kitchen. Participants will prepare as well as

judge the quality of all the food prepared by both teams in this class, but we will all come out as

winners because everyone gets to create and eat! Come prepared for fun in this newest class

offering from Chef Jeremy, sure to be a great experience for all ages and skill-sets. This class is

very hands on. Pre-registration is required. On the menu:

It’s a surprise!


Monday, May 15th | 6:00-9:00 p.m.

Knife Skills: Intermediate Techniques- SOLD OUT!

This class will be taught by Chef Jeremy. Learn great, more complex knife skills- no

experience required! In this Intermediate Edition of our popular series of Knife Skills classes,

we will concentrate on utilizing fresh seasonal ingredients as we work on improving your knife

skills and make you more comfortable in the kitchen. Chef Jeremy will demonstrate, then assist

you as you perform some intermediate cutting techniques together. The knowledge and skills

learned in this class will be a solid foundation of skills that you will use in your kitchen for the

rest of your life. This class can be gluten free upon request (please specify upon registration).

Please note that this class is very hands-on and you can expect to both prep and cook foods

during class under supervision of the chef. Pre-registration is required. On the menu:

Bruschetta with Tomatoes, Basil, Mozzarella and Reduced Balsamic Vinegar

French Onion Soup with Gruyere Cheese on a Crostini

Pan-Seared Chicken Breast with Lemon and Thyme Reduction Sauce

Sautéed Spinach with Garlic, Sweet Onions and White Wine

Creamy Wild Mushroom Risotto with Parmesan and Cream


Tuesday, May 16th | 6:00-9:00 pm.

Kitchen Science: Sous Vide and Other Methods- SIX OPEN SPOTS!

This class will be taught by Chef Jeremy. Cooking Sous Vide is the newest culinary trend, but

it’s not actually not so new – it was developed in the 1970s as a way to heat airline food, but this

style of cooking has evolved way beyond that! Featured in some of the trendiest restaurants and a

mainstay on every season of Top chef, this may seem more a science experiment than a way to

cook, but it’s much simpler than it seems. Chef Jeremy will walk you through the basics and

show you how to do it on a bare-bones budget, less than fifteen dollars of equipment can have

you doing it at home quite successfully in no time. Let exotic food science become a reality in

this exciting and delicious new class offering from Chef Jeremy. This class is gluten free and has

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

Old School Deviled Eggs with a New School Technique

Sous Vide New York Strip Steak with Parsley Butter

Perfect Mashed Potatoes, with Country Style Gravy

Asparagus Tips with Lemon, Garlic and Shallots

Fresh Strawberry Consommé with Vanilla Cheesecake



Easy Strategies for Lower Carb Eating

This class will be taught by Chef Ani. Many of us are looking to slim down a bit, and there are

many ways to trim calories from your recipes without trimming flavor. In this class, we’ll

explore easy ways to substitute vegetables and other lower calorie, lower carb foods in place of

pasta, rice, potatoes and more! The focus will be on fresh, flavorful recipes with lots of

vegetables that are quick to prepare, with little special equipment required. Please note that we

are not medical professionals, and that this class is intended for culinary instruction only- please

consult your physician or healthcare provider with medical or nutrition questions related to the

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


Cauliflower Crust Pizza

Celery Root Chowder

Zucchini Fettuccine with Pesto

Cauliflower Rice Bi Bim Bap

Eggplant Lasagna Rolls

Shirataki Noodle Pad Thai



Date Night: India- SEVEN OPEN SPOTS!

This class will be taught by Chef Jeremy. The flavors of India are robust and flavorful.

Techniques perfected over hundreds of years combined with intensely aromatic spices, unique

ingredients and storied cultural heritage. These are a few of the reasons why India draws people

from all over the world into its amazing food culture. Explore the world of Indian cuisine with us

as we travel halfway across the world to experience food in a way that no other culture in the

world could possibly emulate. If you’ve ever thought about skipping the trek to a restaurant and

instead doing something just as impactful, but more appealing to the senses, look no further. This

class is chock full of cooking tips, skill building and of course, delicious food. Chef Jeremy will

turn the routine of dinner into a fun and meaningful evening during which you can enjoy your

company as well as a fantastic four-course meal without having to stress about the cooking. Pre-


Champagne Mango Lassi

Cucumber and Mint Raita and Mango Chutney

Spiced Vegetable Chaat with Garlic Naan Bread

Palak Paneer (Braised Spinach with Fresh Cheese)

Chicken Tikka Masala and Kaali Dal (Black Lentils)

Lamb Rogan Josh with Saffron Basmatti Rice and Green Peas·


Friday, May 19th | 6:00-9:00 p.m.

Ingredient Spotlight: The Beauty of Bacon

This class will be taught by Chef Ani. Grab a bacon-loving friend and come on in for this

delicious dinner! You’ll be rendered speechless at how versatile bacon can be as we whip up a

full feast of nitrate and nitrite free goodness. You’ll learn all about what makes Whole Foods

Market bacon, prosciutto and pancetta better than the rest, how to work with different varieties of

bacon and how to complement the flavor of these meats with fresh seasonal vegetables and

leaner cuts of meat/seafood. You’ll learn how to use the rendered bacon fat to create a hot

vinaigrette and how to incorporate this smoky, savory item into desserts. This class has hands on


Pancetta Chips with Asparagus and Basil Dip

Sweet Corn Soup with Savory Prosciutto Crumble

Hot Spinach Salad with Bacon Vinaigrette

Pasta Carbonara with Leeks and Bacon Wrapped Scallops

Bacon Oatmeal Chocolate Chip Cookies



The Whole Kids Club Presents…Healthy Snacks!- SOLD OUT!

This class will be taught by Chef Ani. There is so much healthy food out there for you to eat,

and a lot of it is super delicious! In this class, we’ll enjoy fruits, veggies, beans, grains and more

that will help your body and brain to grow while tasting really awesome too, especially when it’s

time for a SNACK! We’ll make super green hummus, bbq ranch roasted chickpeas, almond

butter balls and sweet rainbow mini pizzas. This class is vegetarian, and can be gluten free or

vegan (please specify upon registration). This class is open to kids ages 5-12. Our kids’ classes

are drop off classes- kids only, please! Pre-registration is required.

Cost: $8 for Whole Kids Club Members, $10 for Non-Members


The Chef’s Table- FIVE OPEN SPOTS!





chef’s table we’ll have a flurry of eight courses that are guaranteed to amaze and delight! Our

courses will include the best of the best of what is available on the day of the class, hand selected

for freshness and seasonality. Place a little trust in the chef and you’re in for a truly unique

culinary experience at a fraction of the price. Please be sure to note any dietary restrictions or

allergies you may have when making your reservation. Pre-registration is required. On the

menu:



Monday, May 22nd | 6:00-9:00 p.m.

Butchering and Cooking Meat- SIX OPEN SPOTS!

This class will be taught by Chef Jeremy. In this edition of our popular series of skill building

classes we will concentrate on butchering and meat fabrication techniques. These techniques can

turn the most basic home chef into a culinary powerhouse, no cooking school required. Chef

Jeremy will demonstrate these techniques, then assist you as you tie a roast, de-bone a whole

chicken and grind your own sausage from scratch. We’ll also combine everything together into

family style feast fit for a king. The knowledge and techniques learned in this class will provide a

solid foundation of skills that you will use in your kitchen for the rest of your life, no previous

experience required! This class can be gluten free upon request and is very hands-on as you can

expect to prepare foods during class under supervision of the chef. Pre-registration is required.

On the menu:

Buttermilk Fried Chicken

Bangers and Mash

Oven Roasted Filet Mignon

A Selection of Sides from our Prepared Foods Department

Banana Split with Walnuts and Fudge


Tuesday, May 23rd | 6:00-9:00 p.m.

Artisan Tacos and Salsas- FIVE OPEN SPOTS!

This class will be taught by Chef Jeremy. Salsa has long ago surpassed ketchup as America’s

most popular condiment. Our love for tacos are the major reason for this and creative chefs have

taken the traditional taco and let it travel around the world, creating delicious fusion tacos. We

will start by making and canning some fresh salsa (and you’ll be taking a jar home!) and then

preparing three different delicious types of tacos. Learn the recipes that helped this humble street

food become a culinary powerhouse in our increasingly popular tacos and salsa class. This class

can be gluten free upon request and has hands on opportunities as desired. Pre-registration is


Mixed Seafood Tacos with Herb Salad, Avocado and Sour Cream

Cuban Style Carnitas Cooked in Lime Mojo

Spicy Pork Al Pastor with Pineapple Salsa and Lime

Homemade Salsa Verde Cooking and Canning Demonstration



Amazing Appetizers: Sensational Spring

This class will be taught by Chef Ani. After a long chilly winter, it sure is nice to see spring!

With warmer weather comes lots of green things popping out of the ground and into the grocery

store, and many reasons to have your friends and family over to enjoy them. Join Chef Ani to

learn how to structure a great party menu, shortcuts, tips and tricks to keep your sanity while

hosting a party, and how to whip up some new and classic warm weather hors d’oeuvres that are

delicious, beautiful and easy to make. In this class, you’ll learn how to select and store the

freshest vegetables, fruits, mushrooms, herbs and cheeses, how to tell the exact moment when a

green vegetable is perfectly cooked and how to prepare fresh herbs for maximum flavor. This

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

the menu:

Sweet Pea Lemonade

Burrata with Braised Leeks, Asparagus, Mint and Pistachios

Chive Gougères with Roasted Scallion and Chive Cream

Wild Mushroom Pâté

Artichoke and Goat Cheese Filo Tarts

Sweet Pea Blini with Savory Garlic Jam

Strawberry Shortcakes with Mint and Basil



Peak Pick: Celebrating Copper River Salmon- SIX OPEN SPOTS!

This class will be taught by Chef Ani. Just like fresh fruit and vegetables, seafood has seasons.

In late spring and early summer, Alaskan Copper River Salmon is sought after with the same

fervor of wild mushrooms, ramps or the first little wild strawberries. With a very short season

starting in mid-May and ending in mid-June, this fish must be enjoyed during its brief

appearance at your fish counter. Like many species of salmon, Copper River salmon is high in

Omega-3 fatty acids, protein and delicious flavor. In this class, we’ll learn all about Copper

River- where it comes from, why it is so delicious and how to enjoy it using a variety of cooking

methods. In this class, you’ll also learn how to preserve fish by salt curing and how to cook this

delicious fish by just about every method there is. Class has gluten-free options upon request and

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

Homemade Gravalax (Salt Cured Salmon) Two Ways

Spring Spinach Salad with Slow-Roasted Salmon

Salmon Chowder with Smoked and Poached Salmon

Grilled Salmon with Salsa Verde

Pan Seared “Everything Bagel” Salmon

Salmon En Papillote with Asparagus and Cous Cous



The Whole Kids Club Presents…Peas, Please!- ONE OPEN SPOT!

This class will be taught by Chef Ani. They’re sweet, and small, and the very best in springtime.

They’re green, round and are packed with protein, vitamins and minerals. Knowing all that, and

after we make these delicious dishes, you’ll be saying “more peas, please!” We’ll whip them up

into sweet pea hummus, mash them into pea and chickpea burgers, make spring pasta with

pea pesto and even blend up mint chip pea dip for dessert. This class is vegetarian, and can be

gluten free or vegan (please specify upon registration). This class is open to kids ages 5-12. Our

kids’ classes are drop off classes- kids only, please! Pre-registration is required.

Cost: $8 for Whole Kids Club Members, $10 for Non-Members

Tuesday, May 30th | 6:00-9:00 p.m.

BBQ Science: Ribs Three Ways- SIX OPEN SPOTS!

This class will be taught by Chef Jeremy. Ribs are one of the most desirable barbecue offerings,

and definitely one of the hardest to master. Almost every culture in the world has a rib recipe to

offer, and we have taken three of the most popular and simplified everything so that anyone can

easily reproduce them at home. The great meat mystery will be a thing of the past after learning

these tricks and tips! You will be able to craft the most delectable morsel of barbecue goodness

ever to grace your table after learning these three takes on cooking ribs, all of which emphasize

different techniques; roasting, braising and steaming. Another great, timeless lesson in this class-

how to make your own barbecue sauce. With a little science and little finesse, you’ll be a

barbecue master in no time. This class is gluten free. Pre-registration is required. On the menu:

Baby Back Ribs, Dry Rubbed and Brushed with…

Homemade Apple Cider Barbecue Sauce

Herb and Citrus Marinated Lamb Rib Chops served with…

Cherry Tomato and Arugula Salad

Korean Kalbi Beef Ribs, Marinated and Served with Spicy Kimchi


Wednesday, May 31st | 6:00-8:30 p.m.

Canning and Preserving 101

This class will be taught by Chef Ani. If you love to eat seasonally and love variety, canning and

preserving should be part of your kitchen repertoire. Despite the bubbling cauldrons of jam and

mandatory thermometers and squeaky clean equipment, canning can really and truly be a

straightforward and easy way to preserve salsas, pickles, jams and more, made from perfectly

ripe in season produce that you can enjoy at its peak long after the season is over. In this class,

we’ll focus on the basics of canning: what you can and can’t can, the equipment you need, how

to choose ingredients, techniques to know and how to prepare fruits and vegetables for canning.

Then, Chef Ani will run you through examples of classic canning recipes, including some

updates for modern palates, like savory and low sugar jams and pickles that go way beyond

cucumbers. Finally, she’ll give you some of her favorite ways to use this bounty of canned items

in year-round baking and savory cooking. Come prepared to get a little messy and ask Chef Ani

all of your tough canning questions! Please note: dinner will not be served during this class

(though their will be snacks), so please plan accordingly. This class is vegan and gluten-free and

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

Low-Sugar Strawberry Vanilla Jam

Roasted Tomato Salsa (Perfect for Homegrown Tomatoes!)

Spicy Pickled Green Beans

Fermented Kimchi


Upcoming Whole Foods Market Lake Calhoun Cooking …€¦ · Upcoming Whole Foods Market Lake...

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