Hands-On and Demonstration, $55  CLICK HERE TO REGISTER

Whip up some new riffs on classic recipes, and learn how to create unique desserts that are perfect for holiday entertaining and beyond. We’ll lighten up pumpkin pie with a lovely, no-bake chiffon filling; give apple pie a fun makeover; add a kick to bland banana bread; and turn your leftover Halloween candy into fun toppings for addictive (and kid-friendly) chocolate-coated shortbread. Best of all, these treats are crowd-pleasing and easy to make ahead, to ensure stress-free holiday celebrations. Beginners welcome!

On the Menu: Mom’s Pumpkin Chiffon Pie; Apple-Cinnamon “Pop Tarts”; Best Banana Bread Ever!; Halloween-Candy Shortbread Cookies.

Instructor: Aaron Hamburger, Dessert Blogger

www.aaronsweetspot.com

Hands-On and Demonstration, $60  CLICK HERE TO REGISTER

Thanksgiving can present challenges for even the most organized home cooks. But when you’re dealing with the constraints of a tiny apartment, it all seems even more overwhelming. Never fear! You’ll be surprised at just how much you can do ahead of time, and how many clever ways you can keep several dishes working at once—even in the tiniest of spaces. This class will help you plan and prepare, so you can actually enjoy your guests on the Big Day.

On the Menu: Roasted Tomato & Tarragon Soup; Classic Roast Turkey with “Tiny Kitchen” Gravy; Make-Ahead Truffled Mashed Potatoes; Autumn Plum Tart.

Instructor: Chef Carl Raymond, Cooking Instructor
 

www.chefcarlnyc.com

Demonstration and Tasting, FREE!  CLICK HERE TO REGISTER

Welcome bargain hunters! Stop by, bring your turkey questions (we can help with stuffing and sides, too!), and sample seasonal, easy-to-make Thanksgiving favorites that spotlight this week’s in-store sale specials. Plus: walk away with our newsletter “The Whole Deal,” which is jam-packed with kitchen tips, simple recipes, and exclusive Whole Foods Market coupons. (Although this class is free, registration is required.)

Instructors: Culinary Center Staff

Demonstration and Tasting, $20  CLICK HERE TO REGISTER
 

Join us at this Thanksgiving-friendly celebration of root vegetables, and learn more about our favorite (and often underrated) underground delicacies. Visiting guest chef Diane Morgan will prepare a terrific selection of gluten-free, vegetarian delights from her latest book, Roots: The Definitive Compendium with More Than 225 Recipes (Chronicle Books). Explore the roots you know—and a few you don’t—and dig deep as we embrace our roots with creative recipes both savory and sweet.

On the Menu: Radish Top Soup; Celery Root, Heart, and Leaf Salad; Acorn Squash Stuffed with Wild Rice, Carrots, Parsnips, Cranberries, and Hickory-Baked Tofu; Poached Asian Pears with Galangal and Honey.

Instructor: Diane Morgan, Chef and Cookbook Author (Roots: The Definitive Compendium, Chronicle Books)
 

www.dianemorgancooks.com

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER
 

“Thanksgiving dinner with all the trimmings” for busy, overworked New Yorkers usually means making restaurant reservations or bringing home the “big meal” in plastic takeout containers. Not this year! Come and see how simple and stress-free it can be to crank out a lovely, from-scratch Thanksgiving meal in just under 3 hours. Go ahead and procrastinate! Your guests will think you slaved in the kitchen all day.

On the Menu: Cider-Glazed Turkey with Lager Gravy; Skillet Brussels Sprouts with Crispy Pancetta; Savory Cornbread Stuffing; Free-Form Tart Tatin with Upstate Apples

Instructor: Ashton Keefe, Cooking Instructor, Caterer, Food Stylist, Blogger
 

www.ashtonkeefe.com

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER
 

Turkish cuisine is recognized as one of the greatest (and oldest) cuisines in the world, since it bridges Asian, Middle Eastern, and Mediterranean flavors together with ancient influences from the Ottoman Empire. Drawing on a lifetime of cooking traditional Turkish fare with family and friends, gastronomic ambassador Jackie Arnett will bring you the basics of this tasty, exotic, and nutritious cuisine, and show you how to create an authentic Turkish menu with simple techniques and readily available ingredients. Beginners welcome!
 

On the Menu: Artichoke-Dill Triangle Borek; Avocado, Pea, and Sumac Dip; Sundried Tomato and Roasted Pepper Bulgur Pilaf; Antep Kofte (Turkish-Style Meatballs) with Black Currants and Pistachios; Kanafe Cupcakes with Orange-Blossom Ricotta.
Instructor: Jackie Arnett, Cooking Instructor and Registered Dietician

www.figandchickpea.com
 

Demonstration and Tasting, $35  CLICK HERE TO REGISTER

Throughout many bustling Asian cities, one can find various little shops and outdoor vendors offering quick and delicious foods all throughout the day, and well into the night. Join us as Culinary Center Educator Wai Chu prepares a thrilling selection of dishes that will be sure to satisfy your hunger pangs around the clock, while Old Speckled Hen’s Sonia Lawrence pours a few accompanying tastes of rich, strong British beers, bursting with flavor and body.

On the Menu: Scallion Pancakes (China); Pork and Mushroom Rice Crepes (Vietnam); Tuna-Stuffed Rice Balls (Japan); Sweet and Spicy Chicken Satay (Indonesia); Coconut-Battered Banana Fritters (Thailand). Paired with beer samples from Old Speckled Hen.
Instructor: Wai Chu, Culinary Center Educator; Sonia Lawrence, Brand Ambassador, Old Speckled Hen.
 

www.oldspeckledhen.co.uk

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER

How about some delicious Korean dishes that are simple enough for weeknight dinners? Expand your home-cooking recipe arsenal with new flavors that will get you through the long winter months, and learn about basic Korean ingredients and seasonings along the way. Join us for a fun hands-on workshop, and let chef-blogger Shin Kim help you spice up your after-work routine!
 

On the Menu: Kimchi Jjigae (Kimchi Stew); Classic Bulgogi with Ssamjang (Beef Marinated in Seasoned Soy Sauce with Soy Paste Dip); Stovetop Rice; Mu Saengchae (Spicy-Tangy Radish Salad).

Instructor: Shin Kim, Culinary Instructor and Food Writer
 

www.shinshine.com