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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 [email protected], or call the main store number (612.927.8141) if you have any questions. Thank you!

Monday, November 23rd | 6:00-8:30 p.m.Knife Skills: Thanksgiving EditionThis class will be taught by Chef Jeremy. In this Thanksgiving Edition of our popular series of Knife Skills classes, knife in hand, you will learn how to confidently tackle preparing some of your favorite Thanksgiving items as well as learning the cooking methods the pros use for tender vegetables, crispy skin and silky gravy. Chef Jeremy will guide the class through beginner, intermediate and advanced cutting techniques, as we will make some classic Turkey Day favorites using knife skills like slicing, chopping, mincing and more. We will concentrate on utilizing fresh seasonal ingredients as we work on improving your knife skills and making you more comfortable at the stove. 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. Please note that this class is very hands-on and you can expect to both cut and prepare foods during class under supervision of the chef. Pre-registration is required. On the menu:· Chef Jeremy’s Favorite Bok Choy Salad· Homemade Cranberry Sauce· Roasted Sweet Potatoes· Wild Rice Pilaf with Dried Cherries and Seasonal Vegetables· Whole Roasted Chicken “Thanksgiving Turkey Style”Cost: $30 per person

Tuesday, November 24th | 6:00-8:30 p.m.Turkey TrainingThis class will be taught by Chef Jeremy. It’s not too late to learn everything you need to roast your first (or 20th, but best) Thanksgiving turkey! With turkey, naturally comes choices. To brine or not to brine? Is deep-fried turkey really that good? How do we get light and dark meat both perfectly cooked? Should we fill the turkey with stuffing or anything? Here at Whole Foods Market, we have some of the best birds around, including locally raised and organic turkeys in many sizes, and we’re prepared to answer all of your questions and more. You will truly be the definitive turkey expert in your family after this class, ensuring a beautiful bird and stress-free Thanksgiving. While the turkey is in the oven, we’ll show you all the tricks to perfect sides. Come hungry, you’ll be stuffed by the end of this class! This class has hands-on opportunities as desired. Pre-registration is required. On the menu:· The Perfect Brine for Roast Turkey· My Grandmother’s Secret Stuffing· Homemade Cranberry Sauce· From Scratch Pan Gravy· Turkey Bone Broth or Turkey Soup Cost: $30 per person

Tuesday, December 1st | 6:00-9:00 p.m.A Tasty Tribute: Julia Child

This class will be taught by Chef Jeremy. Lauded as one of the most influential women ever to grace the stovetop, Julia Child is as interesting as she is inspirational. We will make some of Julia’s favorite and most famous dishes as we look back at her footprint on our culinary heritage as well as her love for French cuisine as we celebrate the spirit of one of the most acclaimed Chef Instructors of the past century, Julia Child. Come and learn what it was that made her so respected and appreciated in the kitchen as you enjoy a beautifully prepared meal. Pre-registration is required. On the menu:· Nicoise Salad with Traditional French Accompaniments· French Onion Soup with Gruyere Cheese· Brussels Sprout Gratinee with Olive Oil and Fontina Cheese · Julia’s Famous Bouef Bourgignon· A Special Surprise Dessert!!!Cost: $30 per person

Thursday, December 3rd | 6:00-9:00 p.m.Essential Techniques: Roasting, Braising and StewingThis class will be taught by Chef Kevin. In this class, we 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. Chef Kevin will 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. This class can be gluten free upon request and has hands on opportunities as desired. 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 Kale Salad with Toasted Pecans, Butternut Squash and Green Goddess Dressing

Cost: $40 per person

Friday, December 4th | 6:00-9:00 p.m. Date Night: SpainThis class will be taught by Chef Jeremy. The foods of Spain are almost a paradox: refined yet rustic, at the peak of culinary innovation yet steeped in decades of tradition. Mysterious and always delicious, the culinary heritage of Spain is powerful and robust. Considered by many to be one of the culinary powerhouses in the world, with offerings like Ferran Adria’s El Bulli, the impact of Spain on the world of food is undeniable. 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 has hands on opportunities as desired. Pre-registration is required. On the menu:· Sparkling Basil Lemonade · Pinchitos – Marinated Spanish Shish Kebabs · Seafood Ceviche with Tomato, Avocado and Cilantro· Ropa Vieja – Shredded Marinated Flank Steak in a Tomato Sauce· Aromatic Saffron Rice Pilaf with Green Peas and Onions· Homemade Churros with Cinnamon Sugar


Saturday, December 5th | 11:00 a.m. -12:00 p.m. The Whole Kids Club Presents...Around the World on a DumplingThis class will be taught by Chef Ani. Almost every country in the world makes some kind of dumpling. There are filled dumplings, rolled dumplings, dropped dumplings and more! In this class, we’ll take a world tour of dumplings and whip up German spaetzle, Japanese gyoza (potstickers) and chocolate ravioli. This class can be vegetarian upon request, and is open to kids ages 5-12. Our kids’ classes are drop off classes- kids only, please! Pre-registration is required.Cost: $5 for Whole Kids Club Members, $8 for Non-Members

Sunday, December 6th | 11:00 a.m.- 12:00 p.m.The Whole Kids Club Presents...Channukah ClassicsThis class will be taught by Chef Ani. It’s Channukah time- the festival of lights! During this time, Jewish families make all sorts of yummy dishes to celebrate, and Chef Ani will teach you some of her favorites. You’ll make potato latkes with applesauce and sour cream, noodle kugel (pudding) and rugelach (rolled sweet cookies). Please note that the Whole Foods Market cooking classroom is not kosher, but all efforts will be made to use kosher products when available. This class is good for vegetarian kids, and is open to kids ages 5-12. Our kids’ classes are drop off classes- kids only, please! Pre-registration is required.Cost: $5 for Whole Kids Club Members, $8 for Non-Members

Sunday, December 6th | 4:00-7:00 p.m.Anti-Inflammatory- A Delicious Detox!This class will be taught by Chef Jeremy. Take control of how you feel by changing what you eat! We can live better, stronger lives by learning more about what fuels us: our food. If you’re getting ready to get a fresh healthy start in the new year, get a little head start with this informative class. Limiting certain ingredients in your diet can 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, and has 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 ScratchCost: $30 per person

Monday, December 7th | 1:00-3:00 p.m.Make the Best Baby FoodThis class will be taught by Chef Jeremy. We all want the best for our children, and in this class we will learn how to provide the best nutrition for our kids by making them delicious baby food. It’s easier than you might think! Chef Jeremy will also give you tips for teaching your children lifetime adventurous eating practices to help them make healthy choices once they’re ready to feed themselves. We will talk about the progression of milk to solid foods and learn all about which foods are most appropriate for children and at every age. This class is appropriate for parents of children between the ages of 0-4. Babies and very young children are welcome to attend with the parent. This class is gluten free and is a demonstration style class. Pre-registration is required. On the menu:

The Perfect Puree (Blender Method) with Seasonal Vegetables

Ground Goodness (Food Mill Method) with Seasonal Vegetables A Fresh Fruit and Cheese Plate, perfect for time-pressed parents (for us to eat!)

Cost: $15

Tuesday, December 8th | 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 [email protected]: Free!

Tuesday, December 8th | 6:00-8:30 p.m.Easy Entertaining: Holiday EditionThis class will be taught by Chef Jeremy. Being a great host or hostess can be hard. You never want to be stuck in the kitchen while everyone else is enjoying the fruits of your labors, but you’re juggling cooking, serving, mixing cocktails, answering questions, answering the door, etc. We will teach you how to set yourself up for success so that it seems as if you have been slaving away over a hot stove all day, but can enjoy the company of your guests as they enjoy a delicious spread! Success lies in knowing what recipes are best used when, and we will provide you with all the recipes you need to make your holiday party a success. Special lessons include how to work with puff pastry, how to caramelize onions, and how to make a delicious dipping sauce for shrimp. This class has hands on opportunities as desired. Pre-registration is required. On the menu:· Braised Beef Shortribs Stuffed in Puff Pastry· Caramelized Onion Tartlets with Goat Cheese and Chives· Asparagus and Chevre wrapped in Prosciutto with Balsamic Vinegar Glaze· Classic Shrimp Cocktail with homemade Horseradish Sauce · Bananas Foster Flambé with Vanilla Ice Cream and Cinnamon Cost: $30 per person

Wednesday, December 9th | 6:00-8:00 p.m.Taste Bud Travels: Tantalizing ThailandThis 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 salads, entrees 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 create a Thai-style deep fried omelet with herbs, how to stir-fry and how to work with rice noodles and sticky rice. This class is gluten free and has hands on opportunities as desired. Pre-registration is required. On the menu:

Thai Style Spring Rolls with Ginger Tamarind Dipping Sacue Green Mango Salad

Thai Style Omelet Laab (Stir Fried Pork and Herb Salad) Drunken Noodles Thai Sticky Rice with Mango


Thursday, December 10th | 6:00-9:00 p.m.Italian Christmas Eve: Feast of the Seven FishesThis class will be taught by Chef Kevin. Chef Kevin is a descendent of a family of fisherman, native to Sorrento, Italy. Throughout the years, his grandparents instilled the idea of a “Feast of the Seven Fishes,” on Christmas Eve, when Italian families abstain from eating meat and focus on a feast of seafood. This is a delicious tradition that becomes even more special when you can base your feast on the certified sustainable fresh seafood from your local Whole Foods Market. Chef Kevin will teach you several different techniques for preparing seafood that you can use on Christmas Eve or any night of the year, complimenting the highest quality seafood with fresh herbs, vegetables and luxurious pasta. This class can be gluten free upon request and has hands on opportunities as desired. Pre-registration is required. On the menu:

Cod Cakes with Herb Remoulade “Seven Fishes” Seafood Salad Crispy Calamari with Roasted Pepper Sauce Shrimp Cocktail with Old Bay Cocktail Sauce Pan-Seared Salmon with Lemon and Herbs Whole Wheat Pasta with Pan-Seared Scallops


Friday, December 11th | 6:30-8:00 p.m.Rock and Roll SushiThis 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, is suitable for gluten free customers and has options for vegetarian and vegan customers. Come hungry! Pre-registration is required.Cost: $30 per person

Saturday, December 12th | 10-11:30 a.m.The Whole Kids Club Presents...Bake with Your Kids: Holiday Cookies- Session IThis class will be taught by Chef Ani. Mixing up, rolling out, cutting out, baking and icing cookies with your kids can be so much fun, but oh, the mess. No problem- you can use our kitchen! In this fun family class, we’ll make homemade sugar cookies from start to finish. You’ll have many cookies to take home and enjoy, and no mess to clean up! Parents, please note: this is not a drop-off class. At least one parent is required to participate in the class. Due to space restrictions, each family reservation is limited to four people. Please indicate in your registration how many people will be attending. All supplies are included,

but please feel free to bring favorite cookie cutters from home if you so desire. Pre-registration is required.Cost: $20 per family

Saturday, December 12th | 6:00-9:00 p.m.Perk Your Palette: Sweet, Sour, Bitter, SaltyThis 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 high quality vegetables, seafood and meat to really shine. The right ratio of sweet to sour to bitter to salty can really make your food sing, and finding that balance is the key. We will also learn about the fifth phantom flavor “umami”, or savory flavor that can add depth and interest to many different foods. We will discuss different approaches to seasoning and learn how to, when to, and how much to season with salt, salty ingredients, citrus and vinegars. You will be seasoning like a pro in no time. This class can be gluten free upon request and has hands on opportunities as desired. Pre-registration is required. On the menu:· Butter Lettuce and Strawberry Salad with Balsamic Glaze and Grilled Onions· King Salmon Filet, Salt Smoked with Fresh Dill, Sweet Onions and Lemons· Sweet Potato Wedges with Himalayan Pink Salt and Chipotle Aioli· Wilted Spinach with Garlic and White Wine· Peanut Butter Crème Brûlée with Caramelized BananasCost: $30 per person

Sunday, December 13th | 12:00-3:00 p.m.Best Brunch: The Latin TableThis 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 and with this reservation you will be right in the midst of the brunch action as we demo some of the best plates that brunch has to offer. Brunch is being jazzed up with popular dishes from Latin America, and in this class, you’ll learn about the hottest new Latin inspired brunch trends form including huevos rancheros and chilaquilles. You’ll take home secrets, knowledge and recipes that you can use to amaze your friends and family to make your next at-home brunch just as good if not better than any restaurant offering. This class is gluten free and contains hands on opportunities as desired. Pre-registration is required. On the menu:· Huevos Rancheros with Avocado, Bell Peppers and Eggs Any Style· Chilaquilles, Sonoran Torta Style with Poblano Cream Sauce and Black Beans· Fresh Fruit, Mango, Melon and Pineapple with Chile and Lime· Arroz con Leche, Mexican Style Rice Pudding Cost: $30 per person

Monday, December 14th | 6:00-8:30 p.m.Into the Oven: Roasting & BraisingThis 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 Maple Ham Bits· Stovetop Braised Kale Wild Mushrooms· Poached Bosc Pears with Vanilla Ice Cream and CinnamonCost: $30 per person

Tuesday, December 15th | 6:00-9:00 p.m.Culinarily Confident for the HolidaysThis class will be taught by Chef Kevin. The holidays are such a mad rush of parties, dinners, celebrations and more, and they’re often centered around food. If you find this time of year a little overwhelming, this is the class for you! In this class, we will focus on the skills you need to organize your plan and feel confident during your holiday meal preparation. Your guests will thank you for a delicious meal after getting exposed to these recipes and techniques that are sure to help you during the holiday feast. We will explore fresh preparation and vinaigrettes, high-heat and low-heat cooking methods, sauce-making, mashed potato excellence, and baking. After this class you will be ready for holiday cooking with an excellent arsenal of family-pleasing recipes! This class has hands on opportunities as desired. Pre-registration is required. On the menu:

Spinach Salad with Bacon Vinaigrette Brined and Roasted Turkey Breast with Cranberry and Rosemary Sauce Roasted Beef with Thyme Jus and Horseradish Cream Cedar Plank Salmon with Herbs and Lemon Chive Mashed Yukon Gold Potatoes Cornbread with Honey Orange Butter


Wednesday, December 16th | 6:00-8:30 p.m.Boozy BakingThis class will be taught by Chef Ani. A bit of bourbon, wine, beer or other liquor going into the baker can often lead to some baking…mistakes, but adding the same tipple to the baked good can produce amazing results. At this present moment, baking with booze is a big trend, but there is some good solid science behind adding a little adult beverage to many baked goods. Join us to learn the science and history behind using alcohol in baked goods and dispel some common myths about cooking and baking with booze. Learn how to select the right hooch for the job and different methods for bringing out the best flavor from it. This class is vegetarian friendly and has hands on opportunities as desired. A meal will not be served during this class, but you will be taking home lots of delicious treats, so please plan accordingly. Pre-registration is required.On the menu:

Apple Pie with Apple Brandy Crust and Hard Cider Caramel Sauce Rich Chocolate Brownies with Chocolate Stout Glaze Wine Braised Winter Fruit Crisp Dried Cherry Bourbon Balls Tiramisu with Espresso Liqueur


Thursday, December 17th | 6:00-8:30 p.m.Taste Bud (Domestic) Travels: Italian-American Comfort FoodsThis 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-registration is required. On the menu:

Italian-American Bolognese Handmade Potato Gnocchi Fresh Lasagna Seared and Braised Meatballs with Pappardelle Eggplant Parmesan Tiramisu


Friday, December 18th | 6:00-9:00 p.m.The Chef’s Table: An 8 Course Tasting MenuThis 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 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 CourseCost: $30 per person

Saturday, December 19th | 10-11:30 a.m.The Whole Kids Club Presents...Bake with Your Kids: Holiday Cookies- Session IIThis class will be taught by Chef Ani. Mixing up, rolling out, cutting out, baking and icing cookies with your kids can be so much fun, but oh, the mess. No problem- you can use our kitchen! In this fun family class, we’ll make homemade sugar cookies from start to finish. You’ll have many cookies to take home and enjoy, and no mess to clean up! Parents, please note: this is not a drop-off class. At least one parent is required to participate in the class. Due to space restrictions, each family reservation is limited to four people. Please indicate in your registration how many people will be attending. All supplies are included, but please feel free to bring favorite cookie cutters from home if you so desire. Pre-registration is required.Cost: $20 per family

Sunday, December 20th | 6:00-9:00 p.m.Eating for a Healthy WeightThis class will be taught by Chef Jeremy. Maintaining a healthy weight can be tricky, and it can be overwhelming, especially if you are a food lover. There is a much simpler way to achieve a healthy

weight than constantly counting calories or keeping extensive food journals. Chef Jeremy’s system for achieving and maintaining a healthy weight lets you eat as much as you want within certain general guidelines. The focus is on maximizing your metabolism to help you to burn energy and flush out harmful ingredients like saturated fats, while enjoying delicious, healthy, affordable meals. Please note that we are approaching weight-management from a culinary perspective, and are not medical professionals. Please consult your medical professional before starting a significant dietary change. This class can be gluten free upon request and has opportunities as desired. Pre-registration is required. On the menu:· Spring Rolls with Shrimp, Fresh Herbs and Garlic-Soy Dipping Sauce· Thai Style Coconut Green Curry with Sea Scallops, Green Beans and Lemon Grass· Aromatic Jasmine Rice Pilaf with Cilantro and Lime· Salad of Baby Greens and Fresh Herbs with Tomatoes and Sherry Vinaigrette · Poached Pears with Mango Reduction and Coconut SorbetCost: $30 per person

Saturday, January 2 | 6:00-9:00 p.m.New Year’s Resolution: Commitment to Healthy EatingThis class will be taught by Chef Kevin. Kick off 2016 with a crash-course in healthy eating! In this class, we will focus on creating weekly meal plans and reliably nutritious and delicious recipes that you’ll use over and over again. You will learn about healthy ingredients, and meal building to cover your nutrient bases, while making your commitment to cooking efficient and flavorful. This class can be vegetarian upon request and has hands on opportunities as desired. Pre-registration is required. On the menu:● Berry and Banana Power Smoothie● Lemon and Avocado Hummus with Vegetable● Grain and Bean Salad with Root Vegetables, Almonds, Spinach, and Citrus Dressing● Herb-Crusted Sustainable Salmon with Roasted Sweet Potatoes and Steamed Broccoli● Pesto Spaghetti Squash with Organic Chicken RatatouilleCost: $30 per person

Monday, January 4th | 6:00-8:30 p.m.Healthy Eating 101 This class will be taught by Chef Ani. If your goal for 2016 is to get in the kitchen and whip up easy, balanced meals using some of the healthiest ingredients available, this is the class for you! Changing your eating habits can be tricky, but becomes a whole lot easier when you’ve got the skills and great recipes for healthy-eating staples like whole grains, lean proteins and nutrient-rich vegetables. Chef Ani has cracked the code on healthy eating for home cooks by balancing solid nutrition with recipes that come together quickly and are, most importantly, delicious. In this class, we’ll discuss how to meal plan, batch cook and build a balanced plate, how to use healthy ingredients such as fresh herbs, spices, citrus and vinegar to season your food to reduce salt and fat in your diet, and how to create flavorful meals that anyone in your family would love, whether they know the dishes are healthy or not. This class has vegetarian and/or gluten-free options upon request (please specify when registering) and hands-on opportunities as desired. Pre-registration is required. On the menu:

Spinach and Artichoke Dip with Baked Tortilla Chips Creamy Cauliflower Soup with Roasted Garlic Brown Rice Risotto with Pumpkin, Mushrooms and Kale Bison Chili with Secret Lentils Double Chocolate Cake


Wednesday, January 6th | 6:00-8:30 p.m.Going Greens: Cooking Kale, Broccoli, Cauliflower and Brussel SproutsThis class will be taught by Chef Ani. The brassica family (including broccoli, cauliflower, Brussel sprouts, cabbage and most leafy greens) are the nutritional superheroes of the kitchen, and they also pack quite a punch of flavor! These delicious and versatile cold-weather staples have everything you could want in a winter ingredient: healthful, low-cost, in season and affordable. Brassicas can be used in any style of cooking, in any course of the meal, and stand up well to strong flavors. The key is to move beyond simply boiling them and introduce some high-heat techniques that will highlight their sweetness and earthiness while providing great texture. We will roast, grill, stir-fry, pan-sear and sauté our star ingredients and enjoy a sumptuous feast of some of the earth’s healthiest vegetables. This class is gluten-free, vegetarian and has hands-on opportunities as desired. Pre-registration is required. On the menu:

Spiced Brussel Sprout Chips Cauliflower Chowder Sicilian Style Cauliflower Steaks with Broccoli Rabe Sautéed Brussel Sprouts with Crispy Chestnuts Goat Cheese and Kale Tart with Cauliflower Crust Szechuan Stir Fried Broccoli


Thursday, January 7th | 6:00-8:00 p.m.Vegan BasicsThis class will be taught by Chef AmyLeo . If plant based eating is new for you, you don’t want to miss this class. Vegan Basics is your primer to get started in the world of plant-based eating. Once given a few basic tips and tools, you just may be surprised by how easy it is to steer clear of animal products. Full flavor, fun and nutrition is right at your fingertips. You will get a glimpse at some of the latest vegan products on the market as well as learn about classic vegan ingredients and techniques that have been used for generations. Chef AmyLeo will demonstrate a full quick and easy meal to show you simple ways to prepare your first vegan meal and give you an opportunity to ask all of your tough questions about plant based eating. This class is vegan and gluten free and has hands-on opportunities as desired. Pre-registration is required. On the menu:

Savory Marinated Tofu Steaks Curried Quinoa and Peas Raw Kale Salad Vanilla Pudding with Berries


Friday, January 8th | 6:00-9:00 p.m.Winter Comfort Cooking, The Clean Eating WayThis class will be taught by Chef Kevin. Love comfort food, but don’t love the food coma afterwards? Typical comfort foods are high in simple carbs and heavy fats, sending your body into processing overload. In this class, we will focus on comfort foods prepared the “clean-eating” way: less carbs, no processed ingredients, and overall “clean,” whole foods (pun intended). This class has hands on opportunities as desired. Pre-registration is required. On the menu:

● Root Vegetable Fritters with Apple Sauce● Roasted Organic Chicken and Winter Vegetable Soup● Kale-Stuffed Meatloaf with San Marzano Tomato Sauce● Free-Range Turkey Chili with Avocado, Yogurt, and Cilantro

● Dark Chocolate and Black Bean BrownieCost: $30 per person

Saturday, January 9th | 11:00 a.m.-12:00 p.m.The Whole Kids Club Presents…Dip Into the New Year!This class will be taught by Chef Ani. Snacks can be a great way to make your growling tummies quiet down, and nothing is better than homemade dips! Chef Ani will teach you how to pick ingredients to make a dip, how to use herbs and how to safely use the stove and the food processor. You’ll learn how to make a yummy cheese dip, grated apple salsa, hummus with lemon and even a yummy chocolate dip for your favorite fruits. This class is vegetarian, can be gluten-free upon request (please specify when registering) and is a drop-off class- kids only, please! Pre-registration is required. Cost: $5 per Whole Kids Club member, $8 per non-member

Tuesday, January 12th | 6:00-9:00 p.m.Delicious Detox!This class will be taught by Chef Jeremy. Are you ready to detoxify your body to get a fresh healthy start in the new year? 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 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 effecting you and exactly how. This class is gluten free and can be vegetarian or vegan upon request, and has 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 ScratchCost: $30 per person

Wednesday, January 13th | 6:00-8:00 p.m.The Vegetables You Want to EatThis class will be taught by Chef Ani. “Eat your vegetables!” How many of us heard this phrase growing up, and now say it to our kids (and ourselves)? Vegetables has never received the type of attention in American culture that meat and seafood enjoys, but the time has come to reveal their wide variety of flavors and textures and discover methods for successful cooking that will have you putting those vegetables at the center of the plate. This class will focus on quick, nutritious, crave-worthy dishes with a wide variety of preparations and flavors that will make you want to eat those veggies every day, at every meal. This class can be gluten free, vegetarian and/or vegan upon request (please specify when registering), with hands on opportunities as desired. Pre-registration is required. On the menu:

Sweet Potato Skins Roasted Beet Hummus Pan Roasted Turnips with Miso Sautéed Carrots with Honey and Sesame Celery Root Waldorf Salad with Walnuts

Onions Gremolata Roasted Cauliflower and Grape Salad


Thursday, January 14th | 6:00-9:00 p.m.Sensational SoupsThis class will be taught by Chef Jeremy. There’s enormous value in being able to make a really great soup at home. Learn these three basic soup techniques and you will be able to modify them slightly to suit your needs creating recipes for a life time with just the use of your imagination! We’ll learn about these three styles of soups: broth based, cream based and pureed soup. Once you have these techniques in your recipe arsenal you will always be able to make a great soup, even without a recipe! We’ll also discuss making a simple stock to start your soup to get real home-cooked flavor every time, and how to chop vegetables to perfection for even cooking. This class has hands on opportunities as desired.Pre-registration is required. On the menu:· King Crab and Corn Chowder, Served in a Sourdough Bread Boule· Tomato Basil Bisque with Excellent Grilled Cheese Sandwiches· Chicken Tortilla Soup with Avocado, Habanero Jack, Shredded Chicken and CilantroCost: $30 per person

Friday, January 15th | 6:00-9:00 p.m.Healthy / DeliciousThis class will be taught by Chef Jeremy. When cooking, one should not have to ask “healthy or delicious?” We want both, and there does not have to be a divide between healthy and delicious. Chef Jeremy will show you how to prep and cook 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 more about the often-flawed popular science that has us fearing our food. 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 haw to eat the things we love! This class can be gluten-free upon request (please specify when registering) and has hands on opportunities as desired. Pre-registration is required. On the menu:· Salad of Baby Greens and Fresh Herbs with Tomatoes and Sherry Vinaigrette · French Onion Soup with Melted Cheese Crostini· Braised Osso Bucco with Carrots, Wild Mushrooms and Potatoes· Coconut Sorbet with Mint and RaspberryCost: $30 per person

Saturday, January 16th | 11:00 a.m. – 12:00 p.m.The Whole Kids Club Presents…Try Some PiesThis class will be taught by Chef Ani. Kids, did you know that you can have pie for breakfast, lunch, dinner AND dessert? Now, we’re not talking about apple pie- we’re talking about all kids of savory pie! In this class, we’ll make breakfast egg pie, spinach and cheese hand pies, shepherd’s pie and hand-held blueberry pies! Chef Ani will teach you how to crack eggs, use a rolling pin, mash potatoes and how to make a yummy fruit filling. This class can be vegetarian upon request (please specify when registering) and is a drop-off class- kids only please! Pre-registration is required. Cost: $5 per Whole Kids Club member, $8 per non-member

Saturday, January 16th | 6:00-9:00 p.m.

The Chef’s TableThis class will be taught by Chef Jeremy. In any restaurant, the Chef’s Table is the hardest reservation to get. A table is strategically placed right amidst the busy kitchen and patrons are at the whim of the chef as to what they will have on their multi course tasting menu. I promise, this is a culinary gamble that always pays off! In Jeremy’s version of the chef’s table we’ll have a flurry of eight courses that are guaranteed to delight your senses. The menu will focus on the best of the best available in our store, hand selected for freshness and seasonality from our amazing produce, meat and fish departments. Place a little trust in the chef and the results are bound to be on par with a top quality restaurant 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. Cost: $30 per person

Wednesday, January 20th | 6:00-8:00 p.m.Eat Local: A Taste of the Midwest in WinterThis class will be taught by Chef Ani. As hearty Upper Midwesterners, many of us think of local eating as something most easily done in summer, then eating our preserved summer foods in the winter, but there is actually quite a bit of good stuff coming out of the Midwest even when the ground and we are frozen solid. Using stalwart cold weather staples like root vegetables, hard squash and hearty cuts of meat, we’ll whip up comforting dishes using the best of what our local farmers, ranchers, fisheries, cheesemakers, bakers and creative food minds have to offer and learn the stories behind the potatoes, bunches of kale, jar of jam or smoked fish. The menu is subject to change due to product availability, but all efforts will be taken to include as wide a variety of local foods as possible. This class has hands on opportunities as desired. Pre-registration is required. On the menu: Local Cheese Tasting with Local Jam and Honey Butter Lettuce and Roasted Beet Salad Winter Root Vegetable and Squash Au Gratin Wild Rice and Smoked Trout Fritters Salted Chocolate Pudding Cakes Cost: $30 per person

Thursday, January 21st | 6:00-9:00 p.m.Weekday GourmetThis class will be taught by Chef Jeremy. In the professional cooking world, we are constantly exchanging tricks and tips to become better, more educated cooks. We’re always looking to learn new techniques that will make our lives easier and our food world class! Now for the first time we’ll reveal some of this restaurant know-how and pass some of these tips and tricks on to you! Whether you just want to learn these delicious new recipes or practice some time-tested cooking methods, we’ll give you the keys to unlocking great quick meals at home. We will cook and enjoy some fine dining top picks that will breathe new life into your home cooking. These new, made from scratch recipes are easy to duplicate at home without a lot of fuss or special equipment. After this class, you’ll be able to enjoy a world class restaurant meal at home, made from scratch, in your pajamas if you so desire. This class has gluten free options available upon request and hands on opportunities as desired. Pre-registration is required. On the menu:· Appetizer: Asparagus Tips and Goat Cheese wrapped in Prosciutto · Meat: Grilled Ribeye Steak with Bacon and Red Wine Butter · Potatoes: Chef Joel Robuchon’s famous Mashed Potato Recipe· Vegetable: Sautéed Rainbow Chard with Bacon Bits and Sweet Onions

· Dessert: Cherries Jubilee served over French Vanilla Ice CreamCost: $30 per person

Friday, January 22nd | 6:00-9:00 p.m.Seafood SmorgasbordThis 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 ChipsCost: $30 per person

Saturday, January 23rd | 6:00-9:00 p.m.Date Night: VietnamThis 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, the foods of Vietnam are like no other place in the world, and packed with flavor. We will explore the culture and history of this truly amazing country in a way second only to traveling there – by tasting, smelling and seeing the exciting cuisine. 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:· Virgin Saigon Sling Cocktails with Lemongrass and Ginger· Sliced Beef Tenderloin Pho· Salad of Fresh Herbs and Bean Sprouts with Jalapeno and Lime· Traditional Vietnamese Bánh Mi with Slow Roasted Pork and Pâté· Sweet Mango Sticky Rice Cost: $30 per person

Tuesday, January 26th | 6:00-9:00 p.m.Skills I: Basic Knife Cuts

This class will be taught by Chef Jeremy. In this Thai Edition of our popular series of Knife Skills classes, we will concentrate on building a foundation of kitchen skills. By learning (or practicing) the basics, we will help you develop the techniques that you can use to continue building your skill set well into the future. We will be utilizing fresh, whole ingredients as we work, improving your knowledge base to make you more comfortable in the kitchen. Chef Jeremy will demonstrate, then assist you as we perform some basic cutting techniques together. The knowledge and skills learned in this class will provide you a solid foundation that you will use in the kitchen for the rest of your life. This class is gluten free and has great vegetarian and vegan options available upon request. 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 required. On the menu:· Roll your own Spring Rolls with fresh Herbs, Bell Peppers and Shrimp· Salad of Baby Greens, Fresh Herbs and Tomatoes with a Homemade Vinaigrette· Thai Green Curry with Sea Scallops and Seasonal Vegetables and Coconut Milk· Jasmine Aromatic Rice with Cilantro, Lime and Green PeasCost: $30 per person

Wednesday, January 27th | 6:00-8:30 p.m.Around the World in Six DumplingsThis class will be taught by Chef Ani. This class will be taught by Chef Ani. In the heart of winter, nothing satisfies like a dumpling. Though they might not be called such, many countries around the world have their own spin on dumplings, including stuffed pastas or wrappers, potato dumplings, steamed bread or boiled batters. Dumplings are endlessly satisfying and easy to make at home, and a great way to take a culinary voyage without going further than maybe the pantry. In this class, we’ll make dumplings from Italy, China, India, Japan, Poland and France to examine the different forms and flavors that these dumplings can offer, and learn the essential steps for making flawless dumplings again and again. This class is very hands on, with vegetarian options upon request. Pre-registration is required. On the menu:

Italian Ravioli al Fungi (Mushroom Ravioli) Polish Pierogi (Potato Stuffed Pan Seared Dumplings) French Gnocchi Parisiens (Poached Piped Egg Dumplings) Indian Samosas (Fried Potato and Pea Dumplings) Chinese Baozi (Steamed Stuffed Bread Dumplings) Japanese Pork and Chive Gyoza (Pan Seared Potstickers)


Friday, January 29th | 6:00-9:00 p.m.Under Pressure: Cooking Sous VideThis 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:· Nicoise Salad Nouveau· Sous Vide and Torched NY Strip Steak with Red Wine Butter

· Jerusalem Artichoke Puree with Garlic, Butter and Horseradish· Asparagus Tips with Lemon, Garlic and Shallots · Strawberry Consommé with Coconut SorbetCost: $30 per person

Saturday, January 30th | 11:00 a.m. – 12:00 p.m.The Whole Kids Club Presents…Groovy GrainsThis class will be taught by Chef Ani. Many of us already know that it’s important to eat whole grains to grow nice and strong and keep your tummy happy, but many people don’t know just how delicious they are! We’re going to teach you all about whole grains- what they are how to cook and eat them so they’re extra yummy! We’ll make our own whole-wheat crackers, choose your own adventure popcorn, quinoa sloppy joes and whole grain oatmeal chocolate chip cookies! Chef Ani will teach you how to use the stove safely, how to use spices, how to pop your own popcorn and more. This class is vegetarian and is a drop-off class- kids only please! Pre-registration is required. Cost: $5 per Whole Kids Club member, $8 per non-member

Tuesday, February 2nd | 6:00-9:00 p.m.Eating for a Healthy WeightThis class will be taught by Chef Jeremy. There is a much simpler way to achieve a healthy weight than constantly counting calories or keeping extensive food journals. Chef Jeremy’s system for achieving of maintaining healthy weight lets you eat as much as you want as long as certain dietary criteria are met. This system focuses on maximizing your metabolism to help you to burn energy and flush out harmful ingredients like saturated fats. We can live better, stronger lives by learning more about what fuels us: our food. Limiting certain ingredients in your diet and incorporating others can be a great way to reduce or control weight and we will give you a few simple recipes that will help you achieve the goals you have for yourself. Please note that we are chefs, not doctors, but we can give you the great techniques you need to cook healthful, delicious meals using fresh, whole ingredients. This class can be gluten free upon request and is pescatarian, with hands on opportunities as desired. Pre-registration is required. On the menu:· Spring Rolls with Shrimp, Fresh Herbs and Garlic-Soy Dipping Sauce· Thai Style Coconut Green Curry with Sea Scallops, Green Beans and Lemon Grass· Aromatic Jasmine Rice Pilaf with Cilantro and Lime· Salad of Baby Greens and Fresh Herbs with Tomatoes and Sherry Vinaigrette · Poached Pears with Mango Reduction and Coconut SorbetCost: $30 per person

Wednesday, February 3rd | 6:00-8:30 p.m.Crafting Fresh Cheese at Home: Ricotta, Mozzarella and BurrataThis 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 how to use your fresh cheeses in satisfying

cold weather dishes. This class is hands on and vegetarian friendly, with gluten free options upon request (please specify when registering). Pre-registration On the menu:· Fresh Burrata Poached in Tomato Sauce· Winter Caprese Salad with Freshly Made Mozzarella and Parsley Pesto· Pan-Seared Ricotta Gnocchi with Caramelized Mushrooms and Leafy Greens· Citrus Shortcakes with Vanilla-Infused Roasted Pears and Fresh Whipped RicottaCost: $30 per person

Friday, February 5th | 6:00-9:00 p.m.Good-For-You Game GrubThis class will be taught by Chef Kevin. Impress your guests with five awesome snacks to fuel your big game gathering. Learn how to char vegetables to add smoky flavor, how to build a great guacamole, how to lighten up classic creamy dips, how to make whole-wheat crust for flatbreads and pizzas, and even how to slim down a game day classic- chicken wings. This class has gluten free options upon request and hands on opportunities as desired. Pre-registration is required. On the menu:

● Charred Pepper Guacamole with Baked Cumin Tortilla Chips● Roasted Eggplant and Herb Dip with Vegetables● Fresh Spinach and Artichoke Dip with Parmesan and Grilled Baguette● Greek-Spiced Chicken Wings with Tzatziki Sauce● Beef and Fontina Whole Wheat Flatbreads with Caramelized Garlic and Dates


Saturday, February 6th | 11:00 a.m. – 12:00 p.m.The Whole Kids Club Presents…Breakfast of ChampionsThis 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 sunshine smoothies, mini baked cheese omelets, smash browns and choose-your-own-adventure pancakes that will make your mornings extra yummy. This class is vegetarian and is a drop-off class- kids only please! Pre-registration is required. Cost: $5 per Whole Kids Club member, $8 per non-member

Saturday, February 6th | 6:00-9:00 p.m.SOUP-R-Bowl SaturdayThis class will be taught by Chef Jeremy. There’s enormous value in being able to make a really great soup at home. Learn these three basic soup techniques and you will be able to modify them slightly to suit your needs creating recipes for a life time, use your imagination, use them for a party, or use them for feasting friends at the Superbowl! We’ll learn about these three styles of soups and what makes them tick so you can make great soups at home in any style, with any ingredients, no recipe required. We’ll also discuss making a simple stock to start your soup to get real home-cooked flavor every time, and the knife cuts necessary for even cooking. This class has hands on opportunities as desired. Pre-registration is required. On the menu:· White Bean Soup with Kale and Wild Mushrooms· Chicken and Corn Chowder with Rice and Veggies· Homemade Minestrone with Fresh Seasonal VegetablesCost: $30 per person

Tuesday, February 9th | 6:00-9:00 p.m.Fat Tuesday: Foods of New Orleans

This class will be taught by Chef Jeremy. The foods of New Orleans are interesting, exotic, spicy and flavorful, unlike any regional cuisine in the US. With plenty of innovative chefs in the area, they exhibit the tradition and path that guided their food practice while maintaining the culture and tradition of their current local populace. French and American, Creole and Cajun, the combination is exciting and unique to say the least. Based on the backbone of history and culture we will guide you through some historically significant recipes that taste amazing and involve a little history lesson in the process. Get ready to surprise your palette as you taste some of the best offerings the Southern United States can offer in this new feature class concerning all foods New Orleans. This class has hands on opportunities as desired. Pre-registration is required. On the menu:· Oysters Rockefeller · Classic Gumbo with Andouille Sausage, Shrimp and Okra· Chicken Jambalaya with Rice, Stewed Tomatoes and Holy Trinity Vegetables· Red Beans and Rice· Freshly Made Beignets Cost: $30 per person

Wednesday, February 10th | 6:00-8:00 p.m.Beets with Your SweetsThis class will be taught by Chef AmyLeo. Most people have a sweet tooth or too, and desserts are usually not a friend to your teeth or your overall health, but these desserts have an added bonus- beets! Beets are nature’s sweetest vegetable, and can be used in place of all or some of the sugars in many recipes. Whether you’re a beet fan or trying to unlock the secrets of a natural red velvet cake, this unusual dessert class is a winner for anyone that would like their desserts to love them back a bit. Chef AmyLeo will give you some tricks of the vegan trade as you learn how to make the ordinary more extraordinary and more nutritious. You will learn how to make delicious, dairy and egg free pudding, brownies and more. This class is vegan/and mostly gluten free, and has hands-on opportunities Pre-registration is required. On the menu:· Beet Brownies· Beet Pudding · Short Bread Cookies with Sweet Beet IcingCost: $30 per person

Thursday, February 11th | 6:00-8:00 p.m.Death By Chocolate: A Full Meal Celebration of Chocolate and CocoaThis class will be taught by Chef Ani. I often am tempted to eat chocolate for dinner, and in this class we’ll make it possible. Chocolate and cocoa most often find their way into our desserts, but high quality bittersweet chocolate, cocoa and cacao nibs have sweetness, sharpness, acidity and bitterness that is welcome in any course from appetizer to dessert. In this chocoholic’s dream dinner, we’ll explore these ingredients and balance them with spice, tang, richness and hearty winter foods. We’ll delve into the history of chocolate and its importance in both culture and cuisine, divide the can-be-savory from the for-snacking-and-desserts-only chocolate in the market and enjoy a seductively satisfying six course menu. This class can be vegetarian upon request (please specify when registering) and has hands on opportunities as desired. Pre-registration is required. On the menu:

Warm Goat Cheese Dip with Cacao Nibs and Smoked Salt, Cocoa Rye Crackers Spicy Pumpkin Soup with Bittersweet Chocolate Mole Cocoa Rubbed Grassfed Beef with Rosemary Red Wine Chocolate Sauce Cocoa Infused Pasta with Bitter Greens and Roasted Garlic Chocolate Hazelnut Pudding Cakes with Traditional Aztec Hot Chocolate

Chocolate TastingCost: $30 per person

Friday, February 12th | 6:00-9:00 p.m.Culinary Tribute: EscoffierThis class will be taught by Chef Jeremy. Auguste Escoffier may be the most famous chef you’ve never heard of. His culinary contributions are huge in the restaurant world: he developed the brigade system that we use in professional kitchens today, pioneered the way we write down recipes and pass them along in cookbooks, started the worlds first cooking school and also brought French cuisine to the place of prominence that the French will likely hold forever. Many modern chefs follow in his footsteps without even knowing why, but in this class we will give you the history right alongside a feast of epic proportions, just the way Escoffier would have wanted it! Join us for a fun filled evening celebrating one of the founders of classical cuisine, these recipes have been tested over the course of hundreds of years and still hold up today! This class has gluten free options available upon request (please specify when registering) and has hands on opportunities as desired. Pre-registration is required. On the menu:· French Onion Soup with Gruyere Crouton· Braised Beef Estouffade with Turnips, Carrots and Pearl Onions· Pommes Anna – Layered Potatoes Fried in Clarified Butter · Haricot Vert – French Green Beans with Garlic and Lemon· Crème Carmel - Caramelized Sugar over a Vanilla CustardCost: $30 per person

Saturday, February 13th | 11:00 a.m. – 12:00 p.m.The Whole Kids Club Presents…Loco for CocoaThis class will be taught by Chef Ani. It’s hardly difficult to get kids to eat chocolate, but few people (kids or adults) know what a magical ingredient it is! In this class, you’ll taste different types of chocolate with Chef Ani, learn about its history and how its made, then turn it into make-your-own hot cocoa, s’mores popcorn, chocolate dipping sauce for fruit and double chocolate brownies. Parents, please note that a traditional meal will not be served during this class- just treats! This class is vegetarian, can be gluten free upon request (please specify when registering) and is a drop-off class- kids only please! Pre-registration is required. Cost: $5 per Whole Kids Club member, $8 per non-member

Friday, February 13th | 6:00-8:30 p.m.Date Night: The Great American SteakhouseThis class will be taught by Chef Ani. Celebrating Valentine’s Day can be a great opportunity to do some special things for the ones you love. Going out on Valentine’s Day can be a bit dicey though- it’s hard to get reservations, waits are long, expectations are high, and often times, it’s more pressure than pleasure. Why not skip the hassle of going to a fancy restaurant and enjoy a delicious meal in our cooking classroom? Our class sizes are small, making the experience nice and intimate, with lots of fun and culinary tricks and tips to pick up along the way. In this class, we’ll whip up the classic, satisfying dishes of the American steakhouse. Learn how to choose a great steak, cook lobster to juicy perfection and whip up all those delicious sides that complement a perfect piece of meat. This class can be gluten free upon request (please specify when registering) and has hands-on opportunities as desired. Pre-registration is required. On the menu:

Brioche Toasts with Bone Marrow Gremolata Roasted Lobster Tail with Herb Butter Pan Seared Ribeye with Red Wine Jus and Steakhouse Mushrooms

Brown Butter Mashed Potatoes with Chives Roasted Asparagus with Lemon and Roasted Hazelnuts Chocolate Truffle Cake with Raspberries


Tuesday, February 16th | 6:00-9:00 p.m.Quick Weeknight MealsThis 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 has hands on opportunities as desired. Pre-registration is required. On the menu:· Traditional Caesar Salad with Homemade Croutons· Oven Finished New York Strip Steaks with Herbed Butter· Blanched Asparagus Tips with Lemon, Butter and Garlic· Pearled Couscous with Garlic, Fresh Herbs and Olive Oil· Bananas Foster Flambé with Vanilla Ice Cream and CinnamonCost: $30 per person

Wednesday, February 17th | 6:00-8:30 p.m.Taste Bud Travels: French Country ClassicsThis class will be taught by Chef Ani. France is a nation of enthusiastic eaters and knowledgeable home cooks. Whether a person is rich or poor, young or old, an urbanite or a country farmer, the ingredients they cook with and dishes that they create a meant to comfort the soul and warm the belly with rustic, hearty meals that are perfect for winter time. In this class, we’ll focus on the more rustic side of French cooking, using slow-braised meats, beans, robust vegetables and favorite herbs to create meals that will make you feel like you’re curled up in front of the fireplace in Alsace or Provence. Lessons and techniques focused on in this class include how to successfully braise meats, cook beans, use duck fat, caramelized onions and how to make a delicious tart tatin with caramelized seasonal fruits. This class has hands-on opportunities as desired and gluten-free and/or vegetarian options available upon request (please specify when registering). Pre-registration is required. On the menu:

A Tasting of French Chesses French Onion Soup Cassoulet with Housemade Sausages Vegetable Tian (a layered vegetable casserole) Green Beans Almandine Caramelized Pear Tart Tatin


Thursday, February 18th | 6:00-9:00 p.m.Fine Dining Technique for the Healthy CookThis class will be taught by Chef Kevin. Forget “Butter makes it better,” and “Never trust a skinny chef”- those days of flavor-is-fat are gone, as more chefs in the fine dining realm rediscover fruits and vegetables, lean proteins and other ingredients, and apply classic techniques to these healthier foods. In this class, we will apply skills learned in some of the best kitchens in the world to healthy cooking to

make it taste as amazing as the best restaurant without relying on the crutch of fat. We will also discuss plating techniques to bring out the beauty in food to make your next dinner party as attractive as it is delicious. This class can be gluten free upon request and has hands on opportunities as desired. Pre-registration is required. On the menu:

● Herb Roasted Cauliflower with Kale Chips, Roasted Pepper, Yogurt and Lemon● Sashimi Grade Tuna with Squash, Brussels Sprouts, Capers and Pear Vinaigrette● Seared Fish with Butternut Squash Puree and Pickled Vegetables● Herb-Crusted Rack of Lamb with Stuffed Tomatoes● Grilled Beef with Glazed Parsnips and Roasted Garlic Mousse


Friday, February 19th | 6:30-8:00 p.m.Rock and Roll SushiThis 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.Cost: $30 per person

Saturday, February 20th | 11:00 a.m. – 12:00 p.m.The Whole Kids Club Presents…Roll Your Own Sushi!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 fruit sushi for dessert. This class is gluten free and can be vegetarian upon request (please specify when registering) and is a drop-off class- kids only please! Pre-registration is required. Cost: $5 per Whole Kids Club member, $8 per non-member

Saturday, February 20th | 6:00-9:00 p.m.The Chef’s TableThis class will be taught by Chef Jeremy. In any restaurant, the Chef’s Table is the hardest reservation to get. A table is strategically placed right amidst the busy kitchen and patrons are at the whim of the chef as to what they will have on their multi course tasting menu. I promise, this is a culinary gamble that always pays off! In Jeremy’s version of the chef’s table we’ll have a flurry of eight courses that are guaranteed to delight your senses. The menu will focus on the best of the best available in our store, hand selected for freshness and seasonality from our amazing produce, meat and fish departments. Place a little trust in the chef and the results are bound to be on par with a top quality restaurant 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. Cost: $30 per person

Tuesday, February 23rd | 6:00-9:00 p.m.Skills II: Basic Cooking TechniquesThis class will be taught by Chef Jeremy. Don’t worry - no previous skills classes are required! In this Intermediate Edition of our popular series of Skills classes, we will concentrate on utilizing fresh seasonal ingredients as we work on improving your knife skills and making you more comfortable in the kitchen. Chef Jeremy will demonstrate, then assist you in performing some intermediate cutting techniques together under Chef Jeremy’s supervision. 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, making cooking easier, cleaner and more enjoyable. This class can be gluten free upon request (please specify when registering) 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:· Bruschetta with Tomatoes, Basil and Fresh Mozzarella, Reduced Balsamic Dressing· 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 · Bananas Foster Flambé with Vanilla Ice CreamCost: $30 per person

Wednesday, February 24th | 6:00-8:30 p.m.Perfect ProteinsThis class will be taught by Chef Ani. One of the trickiest things to learn in the kitchen is how to confidently and accurately cook different proteins- eggs, seafood, white and red meat. These foods are naturally high in protein which is why many cooks seek them out, but it can also be their downfall. Animal proteins can be a little temperamental in the pan, and becoming proficient at cooking them means learning about how each protein is best cooked, temperature control, proper seasoning and how to select the proper pan. Learn what to look for when you’re purchasing these ingredients in terms of both quality and sustainability, and discover several important cooking methods including deep frying, poaching, pan searing, braising and roasting. This class has hands on opportunities as desired and can be gluten free upon request (please specify when registering). Pre-registration is required. On the menu:

Crisp Beer Battered Calamari Citrus and Herb Poached Salmon Bistro Style Pan Seared Ribeye Scottaditto (Quickly Marinated Grilled Lamb Chops) Braised Pork Shoulder with Maple and Smoked Chilies Butterflied Whole Roast Chicken with Vegetables


Thursday, February 25| 6:00-9:00 p.m.Low-Heat Cooking Methods: Roasting, Braising and StewingThis class will be taught by Chef Kevin. In this class, we 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. Chef Kevin will 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. This class can be gluten free upon request and has hands on opportunities as desired. Pre-registration is required. On the menu:

● Kale Salad with Toasted Pecans, Butternut Squash and Green Goddess Dressing ● Cedar Plank Salmon with Lemon and Herbs● Pancetta-Wrapped Pork Loin with Rosemary Potatoes● Curry Chicken Stew with Root Vegetables● Braised Beef Short Ribs with Smashed Potatoes and Horseradish Gremolata


Friday, February 26th | 6:00-9:00 p.m.Date Night: Curries of ThailandThis class will be taught by Chef Jeremy. The foods of Thailand are more than just ingredients on a plate. For example, Thai curry with coconut milk is a staple, but how did the concept get from India to Thailand? How are these two cultures intertwined and how they are so invariably different is just one topic we’ll cover as we navigate a trip through the exotic ant captivating cuisine of Thailand in a multi-course tasting menu that highlights the best Thailand has to offer. 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:· Fresh Spring Rolls with Herbs and Shrimp · Massaman Beef Curry · Green Curry with Pork · Yellow Curry With Shrimp · Red Curry with Scallops· Sweet Mango Sticky Rice Cost: $30 per person

Saturday, February 27th | 11:00 a.m.- 12:00 p.m.The Whole Kids Club Presents…Pizza and Fresh Pasta!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 a double whammy of great dishes- personal pizzas and roll your own pasta with tomato sauce and meatballs! This class will teach you all about how to use flour, crack eggs, roll dough, and safely handle raw meat, 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 can be vegetarian upon request (please specify when registering) and is a drop-off class- kids only please! Pre-registration is required. Cost: $5 per Whole Kids Club member, $8 per non-member

Saturday, February 27th | 6:00-9:00 p.m.Chopped: Challenge AcceptedThis 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. Cost: $30 per person

Wednesday, March 2nd | 6:00-8:30 p.m.Takeout FakeoutThis 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 and Tofu Pad Thai· Middle Eastern Falafel with Tatziki and Olives· Chicken Tikka Masala· Chinese Pork and Scallion Potstickers · Thin and Crispy Supreme Pizza Cost: $30 per person

Thursday, March 3rd | 6:00 – 9:00 p.m.Anti-Inflammatory CookingThis 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 ScratchCost: $30 per person

Friday, March 4th | 6:00-9:00 p.m.Family Meal: Eat Like a ChefThis class will be taught by Chef Jeremy. Family meal not only refers to a meal eaten together as a family, but also one consumed by the staff of a restaurant right before a long, hard, shift. Some of the heartiest and most heartwarming meals ever consumed are made from thrown together ingredients that

the staff might happen to have on hand, giving the other employees much needed energy to get through an intense weekend shift. It also lets the staff enjoy a moment of quiet solace with coworkers before the hustle and bustle the restaurant shift begins, whether cook or waiter, everyone partakes in a little much needed sustenance. 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 dining as a social and communal experience in your own home! These recipes are great for any size family- one or a crowd! This class has hands on opportunities as desired. Pre-registration is required. On the menu:· Seasonal Greens Salad· Linguine with Wild Mushrooms, Green Peas, Bacon and Parmesan Cream· Pan-Seared Chicken with Lemon and Thyme Pan Gravy· Honey Glazed Carrots with Lavender and Sea Salt· Sautéed Spinach with Garlic and White Wine· Classic French MacaronsCost: $30 per person

Saturday, March 5th | 11:00 a.m.- 12:00 p.m.The Whole Kids Club Presents…Make Your Own CrepesThis class will be taught by Chef Ani. If your kiddos love pancakes, oh boy, are they going to love crepes! Crepes, or very thin pancakes, are not just easy to make, but you get to use fun tools like the blender to get the perfect batter and spatulas are flipping. You’ll also learn how to crack eggs, cook up veggies for filling, and how to flip your very own crepes! We’ll whip up choose your own adventure savory crepes and choose your own adventure sweet crepes with lots of delicious fillings! This class can be vegetarian upon request (please specify when registering) and is a drop-off class- kids only please! Pre-registration is required. Cost: $5 per Whole Kids Club member, $8 per non-member

Monday, March 7| 6:00-9:00 p.m.High Heat Cooking Methods: Sautéing, Grilling, and BroilingThis class will be taught by Chef Kevin. In this class, we will focus on three cooking methods that are often intimidating because of their intensity- sautéing, grilling, and broiling. We’ll discuss how to get the most caramelized flavor from meats and vegetables, how to manage heat, and how to get perfect brown crispy crust and beautiful grill marks. This class can be gluten free upon request and has hands on opportunities as desired. Pre-registration is required. On the menu:

● Grilled Romaine Salad with Lemon, Rustic Croutons, Parmesan Cheese● Broiled Cauliflower with Herbs and Pumpkin Seeds● Seared Market Fish with Bok Choy● Pan-Fried Cumin-Crusted Chicken Breast with Broiled Tomatillo Salsa● Grilled Pork Chops with Applesauce


Tuesday, March 8th | 6:00-8:30 p.m.Jewish Deli ClassicsThis class will be taught by Chef Ani. For many, old recipes and culinary traditions are just as cherished as family stories and photos, and many memories are flavored with great meals. Food connects us to our past and enriches our present, which hopefully we’ll be able to pass on to future generations. For many, the diverse flavors and textures of Jewish cooking (whether you’re from a Jewish family or just like to nosh on some deli) are comforting, exciting and satisfying. Join us to learn all about the tangled web of Jewish culinary history, understand what is and isn’t kashrut, or Kosher, and learn to make some of the most popular items that are celebrated by all at the Jewish deli, a place of gathering, memories and great

food. Note: the Whole Foods Market Cooking Classroom is not a kosher kitchen, and thus, this class will not be suitable for those that keep strictly kosher. However, as many kosher products as possible will be used, and as many kosher laws as possible observed. If you have specific questions, please contact Chef Ani at [email protected] . This class has hands on opportunities as desired. Pre-registration is required. On the menu:

Appetizer Trio of Beet Hummus, Whitefish Salad and Chopped Chicken Liver Matzo Brei Pastrami on Rye Matzo Ball Soup Potato Knish Chocolate Rugelach


Wednesday, March 9th | 6:00-8:30 p.m.Cooking Fundamentals: Creating Great SaucesThis 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 Portobello Mushrooms with Red Wine Jus· Vanilla Bean Creme Anglaise with Seasonal FruitCost: $30 per person

Friday, March 11th | 6:00-9:00 p.m.Iron Chef MinnesotaThis 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:Cost: $30 per person

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

mailto:[email protected]

The Whole Kids Club Presents…Leapin’ Leprechauns!This class will be taught by Chef Ani. Leap into the classroom for an hour of Irish food, fun and history! You’ll learn all about the history of Ireland while trying Irish cheeses, Irish potato stew, Irish soda bread and bread pudding with berries. Special skills we’ll practice include browning meat, mixing, cracking eggs and making a fruit sauce. You’ll have so much fun, you might go home dancing a jig! This class is a drop-off class- kids only please! Pre-registration is required. Cost: $5 per Whole Kids Club member, $8 per non-member

Saturday, March 12| 6:00-9:00 p.m.Brunch ConfidenceThis class will be taught by Chef Kevin. Going out for brunch is a weekend tradition for many, but with it comes hassle- parking, waiting, crowds, etc. Skip that and host at home- easily and deliciously. Don’t let the stress of hosting your next brunch event get in the way of having a great time with your guests. In this class, we will focus on different methods of cooking brunch foods, covering your bases from beverages to egg cookery. This class has vegetarian options available upon request and hands on opportunities as desired. Pre-registration is required. On the menu:

● Homemade Virgin Bloody Mary Mix● Ginger and Beet Smoothie● Ham, Broccoli, and Cheese Scrambled Eggs● Vegetable Fritatta with Goat Cheese and Arugula● Berry Buckwheat Pancakes with Mint Hard Sauce● Eggs Benedict with Hollandaise


Tuesday, March 16th | 6:00-8:30 p.m.Perfecting Homemade PizzaThis 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 and make delicious sides to go along with your pies, as well as simple instructions for pizza on the grill and stovetop. While our pizzas are baking, we’ll also cook up some delicious appetizers to make your pizza party extra special. This class is hands on with vegetarian options. Pre-registration is required. On the menu:· Arugula and Roasted Grape Salad in a Pizza Cone· Bruschetta with Asparagus Relish· Warm Marinated Italian Olives· Personal Pizzas with Variety of Topping· Dessert Pizza with Orange Marmalade and Chocolate RicottaCost: $30 per person

Thursday, March 17th |6:00-9:00 p.m.Foods of IrelandThis class will be taught by Chef Jeremy. Feast on Irish classics as well as some classic Irish history! Chef Jeremy will prepare his special spread of Irish grub that’s certain to leave you with a full belly before you join (or abstain) from the usual debauchery that comes with St. Patrick’s Day. We won’t chase out any snakes, but we will leave you full and satisfied after a sampling of some of the best offerings that

combine Irish heritage with our American penchant for celebration. This class has hands on opportunities as desired. Pre-registration is required. On the menu:· Leek and Potato Soup· Shepard’s Pie with Carrots, Celery and Onions in Puff Pastry· Classic Corned Beef Braised in Guinness and Beef Stock· Grilled Cabbage with Dill and Celery Seed· Mint Milkshakes Cost: $30 per person

Friday, March 18th | 6:00-9:00 p.m.Easter PreparationThis class will be taught by Chef Kevin. Easter is around the corner, which means it is time to finalize your menu and brush up on all things lamb and ham! This class covers the bases including building a complete meal, different types of protein cookery, mastering mashed potatoes, and a cornbread that would make anyone excited to eat. This class has hands on opportunities as desired. Pre-registration is required. On the menu:

● Spinach Salad with Bacon Vinaigrette● Brined and Roasted Turkey Breast with Cranberry and Rosemary Sauce● Persillade-Crusted Lamb with Dijon● Chive Mashed Yukon Gold Potatoes● Cornbread with Honey Orange Butter


Saturday, March 19th | 11:00 a.m. – 12:00 p.m.The Whole Kids Club Presents...Around the World on a DumplingThis class will be taught by Chef Ani. Almost every country in the world makes some kind of dumpling. There are filled dumplings, rolled dumplings, dropped dumplings and more! In this class, we’ll take a world tour of dumplings and whip up Italian gnocchi, Indian samosas and dessert ravioli. This class can be vegetarian upon request, and is open to kids ages 5-12. Our kids’ classes are drop off classes- kids only, please! Pre-registration is required.Cost: $5 for Whole Kids Club Members, $8 for Non-Members

Saturday, March 19th | 6:00-9:00 p.m.Date Night: New York CityThis class will be taught by Chef Jeremy. The cuisine of New York is always cutting edge, always bold and nearly always fantastic. Restaurants of New York are influenced by a magnitude of cultures and never fall short on pizazz. We’ll create incredible dishes modeled after the famous New York restaurant offerings and demystify them so you can make them right in your very own kitchen. New and innovative techniques as well as time tested industry favorites will be featured in this class that highlights one of the prominent food scenes in the world, New York City. This class can be gluten free upon request and has hands on opportunities as desired. Pre-registration is required. On the menu:· Cold Fruit Soup of Champagne and Berries· Flatbread with Caramelized Onions, Bacon, Chived Goat Cheese and Mesclun Greens· Pan Seared NY Strip Steak with Pommes Frites and a Green Salad· Death By ChocolateCost: $30 per person

Wednesday, March 23rd | 6:00-8:30 p.m.

Spotlight on Technique: Creating Fresh Pastas at HomeThis 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. Pre-registrations is required. On the menu:● Spaghetti with Spring Leeks● Farfalle with Handmade Pesto and Sautéed Asparagus● Orecchiette with Sausage and Kale● Ravioli with Peas and MintCost: $30 per person

Thursday, March 24th | 6:00-9:00 p.m.Skills III: Meat, Fish & PoultryThis 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 Half Chicken with Mashed Potatoes and Country Gravy· Seared Salmon with Capers, Fresh Dill and Lemony Onions· Herb Crusted Roast Beef Au Jus with Chard and Bacon· A Selection of Whole Foods Market DessertsCost: $30 per person

Friday, March 25th | 6:00-9:00 p.m.Great Friday Seafood FeastThis class will be taught by Chef Kevin. It’s Good Friday, and with our superlative seafood, we can make it a GREAT Friday! Treat yourself to a night off from cooking, and enjoy a seafood-tasting menu from Chef Kevin. Throughout the meal, Chef Kevin will explain his step-by-step process for preparing each dish, with cooking tips and tricks in every course. This class has gluten free options available upon request. Pre-registration is required. On the menu:

● Salad Course● Seafood Appetizer● Seafood Entrée● Dessert


Saturday, March 26th | 11:00 a.m. – 12:00 p.m.

The Whole Kids Club Presents…Spice is NiceThis class will be taught by Chef Ani. One of the best places to look in the kitchen for extra flavor is the spice rack. There are hundreds of spices that you can cook with (and don’t worry, they’re not all spicy). We’ll use all sorts of spices to make Indian spiced cashews, Tex Mex beef and bean tacos and gingersnap cookies and more! You’ll learn how to toast up, grind up and use your own spices, and how to figure out which spices go together, and with what foods. We’ll also show you how to toast nuts, brown meat and make a cookie dough. This class can be vegetarian upon request, and is open to kids ages 5-12. Our kids’ classes are drop off classes- kids only, please! Pre-registration is required.Cost: $5 for Whole Kids Club Members, $8 for Non-Members

Wednesday, March 30th | 6:00-9:00 p.m.Is it Spring Yet?This class will be taught by Chef Kevin. It may seem like Winter will never end, but Spring is just around the corner. We are too excited to wait to eat the Spring’s bounty, so we will get an early taste of Spring with some of Chef Kevin’s favorites early season vegetables. We will touch on some of the best ingredients of the season: asparagus, lamb, peas, rhubarb, and more! This class has hands on opportunities as desired. Pre-registration is required. On the menu:

● Charred Asparagus with Whipped Goat Cheese, Toasted Pecans, Lemon Vinaigrette● Whole Grain Pasta Primavera● Seared Lamb Burger with Tzatziki and Arugula Salad● Spring Pea Risotto with Shrimp● Strawberry Rhubarb Cobbler


Thursday, March 31st | 6:00-9:00 p.m.Salute to ShellfishThis class will be taught by Chef Jeremy. Some of the tastiest morsels of food come from the 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:· Oysters on the Half Shell with Mignonette sauce· Mussels a la Meniere, with White Wine and Garlic· Pan Seared Sea Scallops with Garlic Butter· Littleneck Clams with Linguine and Parsley· Chocolate Scalloped Cups with Peanut Butter (don’t worry, does not contain shellfish!)Cost: $30 per person

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