This class will be taught by Chef Ani. Now that we’ve brushed multiple feet of snow off of our poor, neglected grills, it’s burger time! From beef to lamb to turkey to good old beef, nothing satisfies like a 5 ounce patty of savory goodness. In this class, we’ll delve into which cuts of meat are the best for burgers, how to get the freshest and best ground meat from your butcher counter and how to prepare them for maximum juiciness. Learn how to tell when your burger is perfectly done, how to top your burger with the best in umami (savory) flavor to enhance its flavor and even a few side dishes that are a burger’s best friend. Class has gluten-free options upon request, and has hands on opportunities as desired. On the menu:

• Bison Burgers with Blue Cheese and Caramelized Onions
• Turkey Burgers with Roasted Tomato, Pesto and Parmesan
• Spicy Lamburgers with Harissa
• Grass Fed Beef Burgers with Bacon and Porcini Mushrooms
• Traditional Crisp Belgian Fries
• Spicy Sweet Potato Fries

Pre-registration for classes and select events required. See class description for specific instructions. Registration required no later than 48 hours prior to the class date. Call 612-927-8141, visit our customer service desk, or register online 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 call the above number or contact  Culinary Director Ani Loizzo at Ani.Loizzo@wholefoods.com if you have any questions. Thank you!

This class will be taught by Chef Ani. Rich, aromatic and exciting- all of these words can easily be applied to the cuisine of Spain. With easy access to the bounty of the sea and the treasures of the Pyrenees, Spanish cuisine embraces the best of what each season has to offer. Using popular Spanish cheeses, delicious olives, our sparkling fresh seafood and plenty of spices, we’ll take a culinary tour of Spain that demonstrates the simple joy and abundant flavor that is cooking in the Spanish style. As a bonus, you’ll taste our wonderful sheep’s milk cheeses, learn how to classify olives, and how to select and prepare a variety of great seafood. Class has gluten-free options upon request and has hands on opportunities as desired. Come hungry! On the menu:

• A Warm Weather Tapas Trio
  • Pan Con Tomate (Grilled Bread with Fresh Tomato)
  • Membrillo con Manchego (Quince Paste with Delicious Spanish Cheese)
  • Boquerones (Ceviche Style White Anchovies)
• Ajoblanco (White Gazpacho)
• Garlic Shrimp with Romesco (Tomato Bread Sauce with Hazelnuts)
• Chorizo Stuffed Peppers
• Smokey Fried Chickpeas with Garlic Aioli
• Caramel Almond Flan

Pre-registration for classes and select events required. See class description for specific instructions. Registration required no later than 48 hours prior to the class date. Call 612-927-8141, visit our customer service desk, or register online 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 call the above number or contact  Culinary Director Ani Loizzo at Ani.Loizzo@wholefoods.com if you have any questions. Thank you!

This class will be taught by Chef Ani. Just like fresh fruit and vegetables, seafood has seasons. In spring, Alaskan Copper River Salmon is sought after with the same fervor of wild mushrooms, ramps or the first little wild strawberries. With a very short season starting in mid-May and ending in mid-June, this fish must be enjoyed during its brief appearance at your fish counter. Like many species of salmon, Copper River salmon is high in Omega-3 fatty acids, protein and delicious flavor. In this class, we’ll learn all about Copper River- where it comes from, why it is so delicious and how to enjoy it using a variety of cooking methods. In this class, you’ll also learn how to preserve fish with salt curing, how to make rilletes, or salmon spread  and how to prepare Chef Ani’s favorite summer sauce. Class has gluten-free options upon request and hands on opportunities desired. On the menu:

• Homemade Gravalax (Salt Cured Salmon with Dill)
• Salmon Rilletes
• Pan Seared Salmon with Pistachio Cream
• Slow Roasted Salmon with Italian Salsa Verde
• Grilled Swiss Chard Wrapped Salmon with Shallot Butter

Pre-registration for classes and select events required. See class description for specific instructions. Registration required no later than 48 hours prior to the class date. Call 612-927-8141, visit our customer service desk, or register online 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 call the above number or contact  Culinary Director Ani Loizzo at Ani.Loizzo@wholefoods.com if you have any questions. Thank you!