March 2014

Mon
03
Engine 2 28 Day Challenge Celebration
6:30 PM - 8:00 PM @ The Culinary Center
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Engine 2 28 Day Challenge Celebration
Monday, March 3rd
6:30 PM - 8:00 PM
The Culinary Center, Free

Eventbrite - Engine 2 28 Day Challenge Celebration

Stop by the Culinary Center and celebrate your engine 2 28-day challenge success. An Engine 2 meal and dessert will be served and certificates of completion will be presented. RSVPs are required to reserve your spot.

Tue
04
Plant Power! Nutritional Powerhouses! with Pamela Spencer, Nutritionist
6:00 PM - 7:30 PM @ The Culinary Center
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Plant Power! Nutritional Powerhouses! with Pamela Spencer, Nutritionist
Tuesday, March 4th
6:00 PM - 7:30 PM
The Culinary Center, $25.00

Eventbrite - Plant Power!  Nutritional Powerhouses! with Pamela Spencer, Nutritionist

Demonstration Class: Open to all ages

Dark green vegetables are, calorie for calorie, probably the most concentrated source of nutrition of any food. Green foods are necessary to support most bodily functions such as energy production and eliminating toxins we take in through unhealthy food, tap water, medications, candida, and more - which can weaken our tissues and lead to disease. Maybe you’ve had plenty of spinach, romaine and spring mix to last you a lifetime. Well, it’s time to branch out! This class will empower you to put together easy, fast, and tasty recipes as well as help you understand The Power of Green Foods!

All recipes are dairy and gluten-free

With questions please call:  Pamela Spencer, Nutritionist 916-996-6098 www.sacnutritionist.com

On the menu:

Zucchini Pasta with Pesto

“Strengthen Your Body” Burdock Salad

Anti-Oxidant Rich Soup

Anti-Inflammatory Key Lime Pie 

Thu
06
Twitter Chat: Colors of Spring
6:00 PM - 7:00 PM @ Online
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Twitter Chat: Colors of Spring
Thursday, March 6th
6:00 PM - 7:00 PM
Online, Free

Spring is fast approaching... Are you seeing the signs yet? Join us to share recipes and inspiration about the upcoming season! Follow #WFMdish to participate in the conversation from 6:00 pm - 7:00 pm CST.

Thu
06
30 DAYS TO FEELING FIT & GUIDED SHOPPING NIGHT
6:30 PM - 8:30 PM @ The Culinary Center
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30 DAYS TO FEELING FIT & GUIDED SHOPPING NIGHT
Thursday, March 6th
6:30 PM - 8:30 PM
The Culinary Center, Free

Informational program overview, tasting & guided shopping night with Tiffany Anzelc, Executive Regional Vice President with Arbonne.

Learn about our amazing program, 30 Days to Feeling Fit, while eating whole foods gets the results people want, to look and FEEL good. Tiffany will educate and coach you what foods to keep in your refrigerator, freezer, pantry and what to have fresh along with supplying a self-guided program in detail with the "how to", shopping lists, a simple and safe way to detoxification and get tons of recipes for your meals and certified vegan protein shakes that are formulated without gluten.  The program will help you identify how nutrition affects your physical, mental and emotional health; Use food as fuel; Identify food allergies and intolerances; Identify and correct imbalances that contribute to a lack of energy, inability to lose weight, and missing competitive edge; Identify and eliminate compulsive eating habits; Create a path for wellness for the rest of your life.

10 seats available for each class, please sign up today to reserve your spot! 

Contact Tiffany Anzelc at 916 995.7446 or tiffany@ahealthyliving.net.

Fri
07
Wine Tasting
4:00 PM - 7:00 PM @ Specialty Department
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Wine Tasting
Friday, March 7th
4:00 PM - 7:00 PM
Specialty Department, Free

Stop by the Specialty Department to local and regional wines and meet the suppliers. Must be 21+ to attend.

Fri
07
“PowerAging Pizza & Pasta Vegan Style”With Kirk Hamilton PA-C
6:30 PM - 8:30 PM @ The Culinary Center
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“PowerAging Pizza & Pasta Vegan Style”With Kirk Hamilton PA-C
Friday, March 7th
6:30 PM - 8:30 PM
The Culinary Center, $10.00

Eventbrite - “PowerAging Pizza & Pasta Vegan Style” With Kirk Hamilton PA-C

Demonstration Class: Open to all ages

Kirk will demonstrate how to make a wonderfully tasting Margherita style pizza with boat loads of veggies and pineapple; along with a homemade garlic, mushroom, grilled tofu marinara sauce poured over spaghetti squash; and a sauce less angel hair pasta dish with green onions, olives, garlic, basal, and tomatoes with toasted almond slices. All meat and dairy-free. Chris will prepare two different crusts – a whole wheat crust and a gluten-free crust.

Kirk is a practicing physician assistant of 30 years and will intertwine real patient experiences where he uses food to help the body heal common complaints and his recipes. Aside from sampling these tasty dishes you will receive the recipes and a free copy of Kirk’s book “Staying Healthy in the Fast Lane” whose theme is the prevention and reversal of age-related (chronic) diseases and improved vitality by following Kirk’s “9 Simple Steps to Optimal Health” outlined in his book. 

Sat
08
Living on One: Film Screening and Filmmaker chat
4:00 PM - 7:00 PM @ Harris Center for the Arts - Three Stages at Folsom Lake College
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Living on One: Film Screening and Filmmaker chat
Saturday, March 8th
4:00 PM - 7:00 PM
Harris Center for the Arts - Three Stages at Folsom Lake College, $10 donation - $5 with student ID

Exciting News! Whole Foods Market will be hosting young filmmakers, Zach and Chris, and a screening of their documentary, Living on One Dollar, on Saturday, March 8 in the Stage 2 theater at Folsom Lake College. The film follows their journey living on just $1 a day for two months in a rural Guatemalan village. Watch the trailer at www.livingonone.org/film and join us on Saturday, March 8 to meet the filmmakers!

The screening includes a light pre-show reception and a gift bag for each attendee. Be sure to join us at the after party at the Whole Foods Market Folsom Bier Garden for food and drink specials as well a more intimate meet and greet with the filmmakers. Free with screening ticket purchase.

100% of ticket fees will be donated to the Whole Planet Foundation to provide microloans across the planet. To purchase tickets, please visit: http://livingononefolsom.eventbrite.com

Thu
13
Special Event: Chef AJ
6:00 PM - 8:30 PM @ The Culinary Center
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Special Event: Chef AJ
Thursday, March 13th
6:00 PM - 8:30 PM
The Culinary Center, $35.00

Register for this class!

Chef AJ has been teaching at Whole Foods Market throughout Los Angeles for the past 11 years.  In this very special class she will share the most popular recipes from these classes as well as brand new recipes from her upcoming book.  Each of these delicious, nutrient rich whole food plant based recipes are also gluten free as well as free of sugar, oil and salt and nuts. You will learn how to make an APB green smoothie, red lentil chili with a faux parmesan sprinkle in only 10 minutes, overnight muesli (3 ways, as cookies and gRAWnola), pumpkin raisin muffins  ,a quick sun dried marinara with zucchini noodles, Perfect Pesto and The World's Healthiest Apple Pie.  She will also share the secrets of how she easily and deliciously lost 40 pounds while eating these foods.

Thu
13
Twitter Chat: Wines From Italy Part I
7:00 PM - 8:00 PM @ Online
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Twitter Chat: Wines From Italy Part I
Thursday, March 13th
7:00 PM - 8:00 PM
Online, Free

Deliciously diverse, the wines of Italy are perfect for every occasion. Pick up one of the four bottles we'll be tasting and tweeting about tonight (Find the wines here: http://wholefoodsmarket.com/wine) and contribute to the fun! Follow #WFMwine to join in on the conversation from 7:00 pm - 8:00 pm CST.

Fri
14
Wine Tasting
4:00 PM - 7:00 PM @ Specialty Department
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Wine Tasting
Friday, March 14th
4:00 PM - 7:00 PM
Specialty Department, Free

Stop by the Specialty Department to local and regional wines and meet the suppliers. Must be 21+ to attend.

Fri
14
Value Tour and Value Meals
6:30 PM - 8:30 PM @ Store Wide
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Value Tour and Value Meals
Friday, March 14th
6:30 PM - 8:30 PM
Store Wide, Free

Register for this class!

Open to all ages, Class size is limited to 15 and can be taken only once per year.

Whole Foods Market Value Tour

At Whole Foods we believe everyone should be able to afford to eat quality food. Some think higher quality means higher price, but think again! We have secrets to share! The first step toward eating better on a budget is spending your money on actual food so you get the most nutrition for your buck. Cheap food is usually made from cheap ingredients, often including synthetic preservatives and dyes. We offer real food, free of artificial ingredients and hydrogenated fats at the best price possible, especially when you know where to look. Join us for our “value” tour. You'll discover you can afford to shop Whole Foods on a budget.

Value Meals

Immediately following the Value Tour Chef Chris Chisholm will be demonstrating recipes that you can use to create delicious, healthy and inexpensive meals at home. Using these shopping methods and recipes Chris fed his family for only $200 a month. Samples will be served

Wed
19
Wellness Class - The Power of an Anti-Inflammatory Diet! With Pamela Spencer, Nutritionist
6:00 PM - 7:00 PM @ The Culinary Center
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Wellness Class - The Power of an Anti-Inflammatory Diet! With Pamela Spencer, Nutritionist
Wednesday, March 19th
6:00 PM - 7:00 PM
The Culinary Center, $10.00

Eventbrite - Wellness Class - The Power of an Anti-Inflammatory Diet! With Pamela Spencer, Nutritionist

There is a strong connection between diet and inflammation and how it can affect your overall health and well-being. Lose belly fat, reduce pain, decrease your need for medications, and discover how inflammation increases your risk of chronic disease and how to change your diet to lessen the effect.

For more information please contact: Pamela Spencer, Nutritionist 916-996-6098 www.sacnutritionist.com

Thu
20
Twitter Chat: A Future Without Poverty
6:00 PM - 7:00 PM @ Online
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Twitter Chat: A Future Without Poverty
Thursday, March 20th
6:00 PM - 7:00 PM
Online, Free

Giving can be hyper local or support for someone you've never met half way around the world. What matters is how we can all work together to create opportunity for ourselves and others to grow. Join us as we talk about ways we can all help to eradicate poverty. Follow #WFMdish to join the conversation from 6:00 pm - 7:00 pm CST.

Fri
21
Wine Tasting
4:00 PM - 7:00 PM @ Specialty Department
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Wine Tasting
Friday, March 21st
4:00 PM - 7:00 PM
Specialty Department, Free

Stop by the Specialty Department to local and regional wines and meet the suppliers. Must be 21+ to attend.

Sun
23
It's time to Tapas to Spain with Chef Kelly Fong
2:00 PM - 4:30 PM @ The Culinary Center
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It's time to Tapas to Spain with Chef Kelly Fong
Sunday, March 23rd
2:00 PM - 4:30 PM
The Culinary Center, $35.00

Eventbrite - It's time to Tapas to Spain with Chef Kelly Fong

Hands-on Class Ages 21 and up

In this is a hands-on class with Chef Kelly, you will be making and tasting a variety of Spanish Tapas and dishes.

 

Banderillas

Mezcla de Berenjena (Spanish Eggplant Spread)

Tortillitas de Camerones (Shrimp Fritters)

Gambas la Plancha (Grilled Shrimp)

Ajillo Mushrooms (Mushrooms in Olive Oil, Spices and Sherry)

Paella with Clams and Chorizo

Sun
23
Irish Comfort Food with Chef Kelly Fong
6:00 PM - 8:30 PM @ The Culinary Center
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Irish Comfort Food with Chef Kelly Fong
Sunday, March 23rd
6:00 PM - 8:30 PM
The Culinary Center, $35.00

Eventbrite - Traditional Irish Comfort Food with Chef Kelly Fong

Hands-on Class: Ages 21 and up.

Enjoy some traditional Irish Comfort food with a full meal and some tasty Irish beer.

 

Irish Stew

Colcannon

Corned Beef

Braised Cabbage and Sausage

Grasshopper Pie

Mon
24
Healthy, Hearty Main Dish Vegan Salads
6:30 PM - 8:30 PM @ The Culinary Center
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Healthy, Hearty Main Dish Vegan Salads
Monday, March 24th
6:30 PM - 8:30 PM
The Culinary Center, $35.00

Eventbrite - Healthy, Hearty Main Dish Vegan Salads with Emily Webber

Demonstration Class: Open to all ages!

We all know we should eat more salads, but we often have the perception that a salad as an entree will not be filling or satisfying.  Emily will show you how healthy really can equal delicious with easy oil-free homemade dressings and purely plant-based dishes filled with a rainbow of seasonal produce to help you look and feel your best.

Menu

Buffalo Roasted Chickpea Salad with Skinny Blue Cheese Dressing

Southwestern Black Bean Salad with Smoky BBQ Ranch

Arugula, Strawberry, Beet & Avocado Salad with Herbed White Bean Cakes & Raspberry Maple Dijon Dressing

Tempeh Bacon Kale Cobb Salad

Wed
26
Knife Skills 101
6:30 PM - 7:30 PM @ The Culinary Center
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Knife Skills 101
Wednesday, March 26th
6:30 PM - 7:30 PM
The Culinary Center, $9.00

Register for this class!

 

Hand’s on class; must be 18 to attend.

Jump start your cooking skills in this relaxed, fun-filled class. Learn how to use knives skillfully, safely and efficiently. Plus learn the proper way to sharpen and care for your knives. Students are requested to bring their own knives from home but knives are available at the time of the class.

Thu
27
Twitter Chat: Seafood For Spring
6:00 PM - 7:00 PM @ Online
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Twitter Chat: Seafood For Spring
Thursday, March 27th
6:00 PM - 7:00 PM
Online, Free

As the weather begins to get warmer we often change our eating habits to the lighter side. Adding more seafood to your diet is a great way to do this! Follow #WFMdish to join the conversation from 6:00 pm - 7:00 pm CST.

Fri
28
Wine Tasting
4:00 PM - 7:00 PM @ Specialty Department
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Wine Tasting
Friday, March 28th
4:00 PM - 7:00 PM
Specialty Department, Free

Stop by the Specialty Department to local and regional wines and meet the suppliers. Must be 21+ to attend.

Fri
28
Cherry Blossom Festival Foods with Mayumi Tavalero
6:30 PM - 8:30 PM @ The Culinary Center
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Cherry Blossom Festival Foods with Mayumi Tavalero
Friday, March 28th
6:30 PM - 8:30 PM
The Culinary Center, $35.00

Eventbrite - Cherry Blossom Festival Foods with Mayumi Tavalero

Demonstration with Hands-on components: Must be 21 or older to attend

Japan's cherry blossom festival, or hanami, celebrates the blooming of the country’s numerous cherry blossom trees.  These festivals include picnics with homemade foods, and meats, which participants often bring to the park to grill.  In this class you will learn about some of the foods that are traditionally eaten at many of these festivals.

 

Grilled Miso-Glazed Salmon

Onigiri (filled rice balls) with Tuna and Spicy Mayo

Chicken Karaage (Crunchy Chicken Bites with Ginger-Soy Dipping Sauce)

Daifuku (Mochi with Red Bean Paste)

Sat
29
Cakes and Pies with The Culinary Dude ages 4 - 11
10:00 AM - 12:00 PM @ The Culinary Center
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Cakes and Pies with The Culinary Dude ages 4 - 11
Saturday, March 29th
10:00 AM - 12:00 PM
The Culinary Center, $35.00

Eventbrite - Cakes and Pies with The Culinary Dude Ages 4 - 11 Years Old

These are not just desserts, but can be actual meals made out of ingredients that you could not imagine. We'll be making both sweet and savory cakes and pies, utilizing fruits, vegetables, meats of all kinds and a ton of other stuff. Let's learn that cakes and pies and not just for those of us who have sweet tooth's...This hands-on cooking class that will enable kids to find their inner chef. The Culinary Dude, Scott Davis has worked to create a wonderful collection of menus that the kids will cook themselves. Using the freshest ingredients, fun and interactive cooking techniques, the kids will prepare the food from scratch each day as they learn kitchen and food safety, professional kitchen behavior, measuring and prep skills, and table etiquette. In addition to a wide variety of hands-on, tactile recipes, kids will participate in additional food-related activities.

On The Menu:

Pork Curry Pie,

Whoopie Pies,

Spinach Cupcakes

Sat
29
Cakes and Pies with The Culinary Dude ages 12 - 18
1:00 PM - 3:00 PM @ The Culinary Center
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Cakes and Pies with The Culinary Dude ages 12 - 18
Saturday, March 29th
1:00 PM - 3:00 PM
The Culinary Center, $35.00

Eventbrite - Cakes and Pies with The Culinary Dude Ages 12 - 18 years old

These are not just desserts, but can be actual meals made out of ingredients that you could not imagine. We'll be making both sweet and savory cakes and pies, utilizing fruits, vegetables, meats of all kinds and a ton of other stuff. Let's learn that cakes and pies and not just for those of us who have sweet tooth's...This hands-on cooking class that will enable kids to find their inner chef. The Culinary Dude, Scott Davis has worked to create a wonderful collection of menus that the kids will cook themselves. Using the freshest ingredients, fun and interactive cooking techniques, the kids will prepare the food from scratch each day as they learn kitchen and food safety, professional kitchen behavior, measuring and prep skills, and table etiquette. In addition to a wide variety of hands-on, tactile recipes, kids will participate in additional food-related activities.

On The Menu:

Pork Curry Pie,

Whoopie Pies,

Spinach Cupcakes

Events At Nearby Stores

Happy Hour in the Tap Room
Thursday, August 28th
4:00 PM
Tap Room,

 

Our Tap Room is Open 7 days a week from 11am to 9pm.

We aim to provide guests with local beers that taste great!

Join us from 5pm to 7pm for Happy Hour

Enjoy $1.00 OFF all Pints and Flights

Check our store calendar for the Special Events Happening in the Tap Room.

Cheers!

 

 

Happy Hour in the Tap Room
Friday, August 29th
4:00 PM
Tap Room,

 

Our Tap Room is Open 7 days a week from 11am to 9pm.

We aim to provide guests with local beers that taste great!

Join us from 5pm to 7pm for Happy Hour

Enjoy $1.00 OFF all Pints and Flights

Check our store calendar for the Special Events Happening in the Tap Room.

Cheers!

 

 

Happy Hour in the Tap Room
Saturday, August 30th
4:00 PM
Tap Room,

 

Our Tap Room is Open 7 days a week from 11am to 9pm.

We aim to provide guests with local beers that taste great!

Join us from 5pm to 7pm for Happy Hour

Enjoy $1.00 OFF all Pints and Flights

Check our store calendar for the Special Events Happening in the Tap Room.

Cheers!