March 2013

Sat
02
Raw Foods: Fresh, Fast, & Easy
2:00 PM - 4:00 PM @ Bowery Culinary Center, 2nd floor
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Raw Foods: Fresh, Fast, & Easy
Saturday, March 2nd
2:00 PM - 4:00 PM
Bowery Culinary Center, 2nd floor, $12

 

Demonstration & Tasting, $12  CLICK HERE TO REGISTER

To celebrate the re-release of her bestselling Raw Food Made Easy for 1 or 2 People (updated and expanded), raw-foods chef and cooking instructor Jennifer Cornbleet visits NYC to share her secrets for creating flavorful, healthy, no-cook meals. Along with tips for saving time during prep and enjoying raw foods on the go, Jennifer’s recipes prove that you don’t have to toil in the kitchen to maximize the delicious benefits of fruits and vegetables. Getting your daily dose of nutritious and delicious just got easier!

On the Menu: Apple-Banana Green Smoothie; Mediterranean Kale Salad; Not-Tuna Paté; Flourless Chocolate Cake.

Instructor: Jennifer Cornbleet, Cookbook Author and Chef Instructor, Living Light Culinary Institute (California).

 

Sun
03
Jewish Comfort Food
2:00 PM - 5:00 PM @ Bowery Culinary Center, 2nd floor
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Jewish Comfort Food
Sunday, March 3rd
2:00 PM - 5:00 PM
Bowery Culinary Center, 2nd floor, $40

 

Hands-On & Demonstration, $40  CLICK HERE TO REGISTER

Jewish or not, no longtime New Yorker can resist a soul-warming bowl of matzoh-ball soup. Roll up your sleeves and learn how to make chef-instructor Lynn Kutner’s intensely flavorful chicken soup studded with with light, fluffy knaidlach (Yiddish for matzoh balls). We’ll also make savory schmaltz from scratch with a modern, healthier twist, and finish with traditional potato kugel, just in time for the holiday. Beginners welcome!

On the Menu: Kosher Chicken Soup; Lynn’s Matzoh Balls; Vegetarian Schmaltz; Passover Potato Kugel.

Instructor: Lynn Kutner, Cooking Instructor and Cookbook Author, Bountiful Bread and A Pocketful of Pies (Irena Chalmers Cookbooks)

Tue
05
New Orleans: Street Eats & Treats
6:00 PM - 9:00 PM @ Bowery Culinary Center, 2nd floor
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New Orleans: Street Eats & Treats
Tuesday, March 5th
6:00 PM - 9:00 PM
Bowery Culinary Center, 2nd floor, $50

 

Hands-On & Demonstration, $50 [Apply discount code NOLA for $15 off!]  CLICK HERE TO REGISTER

The Mardi Gras parades may be over for now, but not to worry—the good times continue rolling all year round in New Orleans, Louisiana! As the city gears up for annual favorites like Jazz Fest and the French Quarter Festival, NOLA’s residents get to savor typical street fare and festival treats found in down-home joints and corner stores all over the Big Easy. Join us as we tickle our taste buds and learn how to turn out these authentic Crescent City delights.

On the Menu: Beignets with Café du Monde Chicory Coffee; Crab & Shrimp Gumbo; Classic Muffaletta; Oyster Po-Boy; Bananas Foster.

Instructor: Emily Casey, Chef and Cooking Instructor

 

Thu
07
Perfect Parties
7:00 PM - 9:00 PM @ Bowery Culinary Center, 2nd floor
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Perfect Parties
Thursday, March 7th
7:00 PM - 9:00 PM
Bowery Culinary Center, 2nd floor, $18

Demonstration & Tasting, $18  CLICK HERE TO REGISTER

With tiny kitchens the size of Midwestern closets, it’s not always easy for New Yorkers to whip up impromptu dinner parties or entertain friends at home. But who says you need a lot of counter space to host a fabulous soirée? Let chef and event planner Linnea Johansson share a few fun tips and food trends that will surely be a hit with any crowd, along with easy, entertaining-friendly recipes that work well for hungry crowds in tight spaces.

On the Menu: Parmesan-Truffle Popcorn; Peach & Mustard Seed Chutney with Country Bread and Gorgonzola Dolce; Homemade Butter with Hot Bread Kitchen’s Grindstone Rye; Scandinavian Ceviche; Roast Veal Chop with Preserved Lemon Gremolata; Carrots with Fennel Seed & Curry Oil; Crème Brulée Doughnuts.

Instructor: Linnea Johansson, Chef, Event Planner, Cookbook Author (Perfect Parties: Recipes and Tips from a New York Party Planner, Skyhorse Publishing)

  

Sat
09
Some Like It Hotter!
2:00 PM - 5:00 PM @ Bowery Culinary Center, 2nd floor
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Some Like It Hotter!
Saturday, March 9th
2:00 PM - 5:00 PM
Bowery Culinary Center, 2nd floor, $50

Hands-On and Demonstration, $50  CLICK HERE TO REGISTER

 

Every time we offer “Some Like It Hot,” a cooking class on how to make spicy dishes using various dried, roasted, or fresh chile peppers, we get the same feedback: The food was delicious, but next time—more spicy! Now we bring you “Some Like It Hotter,” in which we attempt to bring even more fiery complexity to dishes from all over the world. Join us—if you dare—as cooking instructor John Ochse shares recipes and techniques for true spicy-food lovers who are ready to really crank up the heat.

On the Menu: Trio of Spicy Condiments (Harissa-Yogurt Sauce, Habanero-Orange Salsa, and Ajvar, a Serbian-Style Hot Sauce); Vietnamese Beef Noodle Soup with Chili Oil; Portuguese-Style Spicy Shrimp & Rice; Chipotle-Chocolate Cake.

Instructor: John Ochse, Cooking Instructor, @home cooking NYC

 

Sun
10
Chocolate: Savory & Sweet
2:00 PM - 5:00 PM @ Bowery Culinary Center, 2nd floor
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Chocolate: Savory & Sweet
Sunday, March 10th
2:00 PM - 5:00 PM
Bowery Culinary Center, 2nd floor, $50

Hands-On and Demonstration, $50  CLICK HERE TO REGISTER

 

Chocolate lovers rejoice! Here’s your chance to discover some new ways to spotlight your all-time favorite ingredient. Not only will we use Whole Trade chocolate to make some wonderfully sweet desserts, but we’ll also taste how versatile chocolate can be by adding it to delectable savory dishes. Come and join Culinary Center Educator (and chocoholic) Wai Chu for a complete meal featuring chocolate in every dish!

All proceeds from this class will benefit Whole Foods Market’s Whole Planet Foundation.

On the Menu: Chile- and Chocolate-Rubbed Beef Ribs; Chicken Mole Pot Pie; Chocolate and Orange Torte; Brazilian Chocolate Brigadeiros.

Instructor: Wai Chu, Culinary Center Educator

www.wholeplanetfoundation.org

Wed
13
Curries: A World of Flavor
6:00 PM - 9:00 PM @ Bowery Culinary Center, 2nd floor
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Curries: A World of Flavor
Wednesday, March 13th
6:00 PM - 9:00 PM
Bowery Culinary Center, 2nd floor, $50

Demonstration and Hands-On, $50  CLICK HERE TO REGISTER
With roots in India, curry has since traveled the globe, and a wide array of curried flavors often appear in cuisines from Southeast Asia to South America and beyond. In this class, we’ll take a look at various forms of curry, and learn the building blocks of classic powders and pastes. Then we’ll turn out our own curry creations, which range from subtle to fiery.

On the Menu: Classic Northern Indian Chicken Curry; Thai Red Curry; Vietnamese All-Vegetable Curry.

Instructor: Carl Raymond, Chef-Instructor

 

Thu
14
Small Budget, Big Flavor
7:00 PM - 8:00 PM @ Bowery Culinary Center, 2nd floor
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Small Budget, Big Flavor
Thursday, March 14th
7:00 PM - 8:00 PM
Bowery Culinary Center, 2nd floor, FREE!

Demonstration and Tasting, FREE!  CLICK HERE TO REGISTER

Welcome bargain hunters! Stop by and sample delicious, easy-to-make dishes 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.)

 

Fri
15
D.I.Y. Condiments
6:00 PM - 9:00 PM @ Bowery Culinary Center, 2nd floor
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D.I.Y. Condiments
Friday, March 15th
6:00 PM - 9:00 PM
Bowery Culinary Center, 2nd floor, $40

Demonstration & Some Hands-On, $40  CLICK HERE TO REGISTER

 

Turn an ordinary meal into something special by serving it with your own homemade condiments. Rediscover the joys of this lost kitchen art by making and jarring a variety of sauces and spreads from around the world. We’ll compare our culinary creations with store-bought varieties, and serve them up with sweet and savory food pairings.

On the Menu: Homemade Ketchup with Mini Veggie Burgers; Spicy Guinness Mustard with Grilled Sausage; British Piccalilli with Ham & Cheddar Crumpets; Moroccan Harissa with Chickpea Fritters; Quick Berry Jam.

Instructor: Wai Chu, Culinary Center Educator

Sat
16
"Cook, Meet Book" - Irish Traditional Cooking
2:00 PM - 5:00 PM @ Bowery Culinary Center, 2nd floor
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"Cook, Meet Book" - Irish Traditional Cooking
Saturday, March 16th
2:00 PM - 5:00 PM
Bowery Culinary Center, 2nd floor, $50

Hands-On & Demonstration, $50  CLICK HERE TO REGISTER

 

First published almost 20 years ago (and since extensively revised and updated), the 300+ recipes from Darina Allen's Irish Traditional Cooking (Kyle Books) prove that Ireland’s rich culinary heritage embraced wholesome, local ingredients and simple, seasonal cooking philosophies long before the current generation of “urban rustic” locavore chefs. Join us as we prepare a traditional Irish luncheon and discover how the cuisine of this lush, storied land has so much more to offer than corned beef and boiled cabbage.

On the Menu: Chanterelles with Watercress on Buttered Toast; Beef & Guinness Stew; Dublin-Style Parsnip Colcannon; “Spotted Dog” (Traditional Irish Sweet Cake) with Fresh Cream.

Instructor: Culinary Center Staff

 

Tue
19
Family Recipes for Vegetarian Passover
6:00 PM - 9:00 PM @ Bowery Culinary Center, 2nd floor
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Family Recipes for Vegetarian Passover
Tuesday, March 19th
6:00 PM - 9:00 PM
Bowery Culinary Center, 2nd floor, $45

 

Hands-On & Demonstration, $45  CLICK HERE TO REGISTER

Cookbook author Dana Jacobi’s grandmother and mother were both skilled cooks who added their own culinary twists to classic Jewish dishes. Being vegetarians, however, influenced their cooking, even for the Passover holiday. Today, Jacobi appreciates both styles—traditional standards as well as animal-free versions of Passover favorites. You certainly don’t have to be Jewish (or vegetarian) to enjoy her lovely, modern takes on tzimmes, chopped liver, cloud-light pancakes, or a lavishly frosted cake inspired by her mother’s famous torte. Join us in the kitchen as she shares recipes that are sure to be a hit at your family’s holiday table.

On the Menu: Gvetch, a Romanian Stew with Sweet Potatoes and Carrots; Vegetarian “Chopped Liver” with Peas and Pecans; Matzo-Meal Pancakes with Rhubarb Compote; Double Walnut Cake with Salted Milk-Chocolate Frosting.

Instructor: Dana Jacobi, Cookbook Author and Blogger


Fri
22
Korean Home Cooking
6:00 PM - 9:00 PM @ Bowery Culinary Center, 2nd floor
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Korean Home Cooking
Friday, March 22nd
6:00 PM - 9:00 PM
Bowery Culinary Center, 2nd floor, $50

Hands-On & Demonstration, $50  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, 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: Haemul Sundubu Jjigae (Seafood and Soft-Tofu Stew); Cheongpomuk Muchim (Mung Bean Noodle Salad); Kimchi Jeon (Kimchi & Pork Pancake); Stovetop Rice.

Instructor: Shin Kim, Culinary Instructor and Food Writer

 

 

Sat
23
Fundamental Knife Skills
2:00 PM - 5:00 PM @ Bowery Culinary Center, 2nd floor
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Fundamental Knife Skills
Saturday, March 23rd
2:00 PM - 5:00 PM
Bowery Culinary Center, 2nd floor, $65

Demonstration & Hands-On, $65  CLICK HERE TO REGISTER

 

Let Culinary Center Educator Wai Chu teach you the basic knife skills that every cook should know. Work on vegetables and fruits of all shapes and sizes, utilizing precision cuts to create classic French dishes that will quickly become part of your at-home repertoire.

On the Menu: Potato, Leek, and Goat Cheese Quiche; Orange and Radish Salad; Baked Fish in Tomato-Wine Sauce; Sauté of Julienne Vegetables.

Instructor: Wai Chu, Culinary Center Educator

Sun
24
The French Boulangerie
2:00 PM - 5:00 PM @ Bowery Culinary Center, 2nd floor
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The French Boulangerie
Sunday, March 24th
2:00 PM - 5:00 PM
Bowery Culinary Center, 2nd floor, $50

Hands-On & Demonstration, $50  CLICK HERE TO REGISTER

 

Deliciously handcrafted breads and simple artisanal sweets are hallmarks of the time-honored French bakery. Step into any boulangerie and you’ll experience a tradition of baking that has been handed down for centuries. In this class, you’ll learn how to make a selection of classic French breads and cakes that will surely be the pièce de résistance to any meal.

On the Menu: Classic French Baguettes; Provençal Pan Bagnat; Savory Ham & Olive Cakes; Chocolate & Orange Eclairs.

Instructors: Wai Chu, Culinary Center Educator

Wed
27
The Mediterranean Market: Fish & Shellfish
6:00 PM - 9:00 PM @ Bowery Culinary Center, 2nd floor
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The Mediterranean Market: Fish & Shellfish
Wednesday, March 27th
6:00 PM - 9:00 PM
Bowery Culinary Center, 2nd floor, $60

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

 

Traveling though the Mediterranean, it’s easy to be overwhelmed by the scope of cultures and cuisines, as well as the stunning array of produce and bounty from the sea. In this class, we’ll learn a few useful basics before feasting: how to fillet a whole fish, what to look for when buying fish, and most importantly, how to cook seafood to perfection with simple sauces that add color and flavor. Beginners welcome!

On the Menu: Scallops Provençal with Tomatoes and Rosemary; Sicilian Seafood Stew; Spanish Shrimp with Garlic and Smoked Paprika; Roasted Fish with Wine and Fresh Herbs in Parchment Paper.

Instructor: Carl Raymond, Private Chef and Cooking Instructor

 

Thu
28
A Provencal Spring
6:00 PM - 9:00 PM @ Bowery Culinary Center, 2nd floor
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A Provencal Spring
Thursday, March 28th
6:00 PM - 9:00 PM
Bowery Culinary Center, 2nd floor, $50

Hands-On & Demonstration, $50  CLICK HERE TO REGISTER

 

The South of France is one of the most glorious regions at any time of year. Winters are unusually warm there; yet by springtime everyone is ready to enjoy the long, luxurious summer ahead. While New York winters are decidedly more severe, what better way to celebrate the first blush of Northeastern spring than by whipping up classic, elegant recipes from Provence? Let Chef Carl Raymond guide you through these simple preparations, and get inspired to cook your way through the blooming season.

On the Menu: Salade Niçoise; Soupe au Pistou (French-Style Minestrone); Springtime Lamb Stew; Baked Pears with Puff Pastry and Ice Cream.

Instructor: Carl Raymond, Private Chef and Cooking Instructor

 

Events At Nearby Stores

Creative Kitchen Kids Cooking Class
Wednesday, October 1st
11:00 AM
Kids Corner of our Second Floor Cafe,

Join Cricket Azima and the Creative Kitchen team in our cafe as they teach age-appropriate recipes that focus on kid-friendly themes that are perfect for a mid-day snack! Little hands are kept busy creating healthful snacks using fresh, wholesome ingredients while also practicing other age-appropriate developmental skills. Little chefs eat their creations and leave with a happy belly! 

To learn more about the Creative Kitchen team and register for a class, please visit www.thecreativekitchen.com

Join Cricket Azima and the Creative Kitchen team in our cafe as they teach age-appropriate recipes that focus on kid-friendly themes that are perfect for a mid-day snack!

Trivia Night!
Wednesday, October 1st
7:30 PM - 9:30 PM
The Roof, FREE

Join us for a mid-week pick me up at The Roof with Trivia Night hosted by our friends at Trivia NYC! You’ll not only get bragging rights if you win, but some awesome prizes.

Join us for a mid-week pick me up at The Roof with Trivia Night hosted by our friends at Trivia NYC! You’ll not only get bragging rights if you win, but some awesome prizes.

Storewide Tasting Night!
Thursday, October 2nd
5:00 PM - 6:00 PM
Demo Carts throughout the store, FREE

Join us every Thursday at 5PM for a seasonal taste of something delicious from departments throughout our store.

Join us every Thursday at 5PM for a seasonal taste of something delicious from departments throughout our store.