Bus, train, bike or feet? Which is your favorite non-car transit?

We are earthlings. Join us.

Select your local store

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

The Middle Eastern- and Mediterranean-influenced cuisines of Lebanon, Turkey, and Morocco may seem quite similar at first, but there are vast regional differences based on climate, geography, and history. In this class, we celebrate these similarities and differences while turning out delicious recipes that represent three great cultures, brimming with tradition and flavor.

On the Menu: Classic Mezze Plate with Handmade Pita Chips; Salad with Orange, Olives, and Cumin Dressing; Moroccan Tagine with Shrimp, Fennel, and Fresh Herbs; Eastern Turkish Braised Chicken with Plums; Phyllo Pastries with Cinnamon and Almond Filling.
Instructor: Carl Raymond, Private Chef and Cooking Instructor

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

Fresh coconut, sticky rice, palm sugar, and tropical fruits are the ingredients that make Thai desserts so distinctive and beloved. Sold at bustling food markets from morning to night, these sweet treats are an indelible part of the region’s food culture. Tonight, Culinary Center Educator Wai Chu will guide you through an assortment of traditional Thai desserts and snacks that will entice your sweet tooth with some new and surprising flavors.
On the Menu: Salty-Sweet Wafer Cakes with Scallions; Fried Indian Flatbread with Bananas and Condensed Milk; Sticky Coconut Rice with Ripe Mango; Baked Mung Bean and Coconut Pudding with Fried Shallots.
Instructor: Wai Chu, Culinary Center Educator

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

Embark on a delicious journey to Cuba—no passport required! If you’d like to experience a “vacation on a plate” without leaving the comforts of home, then this is the class for you. We will learn how to make popular Cuban dishes while experiencing the textures and flavors that define this fun, vibrant cuisine. Beginners welcome!

On the Menu: Traditional Black Beans & Rice; Cuban-Style Steak; Red Snapper with Malanga Crust; Fried Sweet Plantains; Guava Pudding.

Instructor: Nicole Friday, Culinary Instructor, Food & Lifestyle Expert

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

Breakfast is the most important meal of the day, but during the week it can be hard to manage more than a bowl of cereal or a slice of toast. Come the weekend, why not start your mornings off right with something heartier and more inspiring? The exceptional breakfast dishes featured in this class will make your day truly worth waking up for.

On the Menu: Buckwheat Pancakes with Fresh Ricotta, Figs, and Honey; Country Pork Sausage and Apple Hash with Eggs en Coquette; Warm Breakfast Salad with Fried Egg, Grilled Shiitake Mushroom, and Fennel; Steel-Cut Oatmeal Porridge with Stewed Apples and Prunes.

Instructor: Wai Chu, Culinary Center Educator

What's your favorite way to enjoy locally sourced ingredients?

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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

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

Enjoying beef for dinner does not have to mean spending big bucks at an overhyped steakhouse. We’ll show you that it’s deliciously possible to incorporate beef into creative weeknight meals that are sure to satisfy without breaking the bank. Learn how to combine inexpensive, versatile cuts with tried-and-true cooking techniques, and see how easy it can be to “treat yourself” at home.

On the Menu: Roman-Style Oxtail Stew; Lebanese Beef Kafta with Classic Fattoush; Beef Stir-Fry with Asian Vegetables; Butcher’s Steak with Warm Potato Salad and Skillet Brussels Sprouts.

Instructors: Culinary Center Staff

Hands-On (Vegetarian), $25

CLICK TO REGISTER: Ages 2 to 5 (+1 parent), 12:00 pm – 1:00 pm

CLICK TO REGISTER: Ages 6 to 9 (Drop-Off Class), 2:00 pm – 3:00 pm

CLICK TO REGISTER: Ages 10 to 13 (Drop-Off Class), 4:00 pm – 5:30 pm

Cheese is chock full of nutritious things to help us grow and get strong. But the best part? It’s also super-yummy and FUN to eat! Join us for a gooey, melty, cheese-tastic cooking workshop and see how adding cheese to some of your favorite dishes can make even the pickiest eater say, “More, please!”

On the Menu: Whole-Wheat String Cheese Quesadillas with Apple and Smoked Turkey; Three-Cheese Stovetop Mac with Broccolini and Roasted Tomato; Mini Ricotta Cheesecakes with Warm Chocolate Sauce and/or Mixed-Berry Topping.

Instructors: Cricket Azima, The Creative Kitchen; Min Liao, Culinary Center Director

www.thecreativekitchen.com

www.organicvalley.coop

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

Calling all aspiring cooks… our ongoing series is designed for the absolute beginner, or any home cook who wants to continue building a foundation of essential techniques and recipes. Master the skills that will change the way you approach any meal, and jump-start your kitchen confidence with classic recipes that will lead you towards a lifetime of better cooking.

On the Menu: New England-Style Clam Chowder; Pan-Seared Pork Medallions with Mushroom Gravy; Roasted Bagna Cauda Broccoli; Puff Pastry Apple Tart

Instructor: Wai Chu, Culinary Center Educator

Vintage charm. What is salvaged, repurposed or reclaimed in your home?

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Lecture & Hands-On, $5
Think composting and gardening are just for country dwellers? Think again! Learn how to use worms to turn your kitchen scraps into rich, organic fertilizer for indoor planting, and help reduce your carbon footprint. In this hands-on workshop, the NYC Compost Project demonstrates how to set up and maintain an apartment-friendly worm bin. (Bins will be available for purchase at the reduced price of $44.)

To register, visit www.lesecologycenter.org or call the Lower East Side Ecology Center at 212-477-3155.

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

Exploring the ancient city of Rome is one of the most magical European experiences. Farmers and food vendors from around the region sell fresh goods from open-air markets such as the world-famous Campo di Fiori, while locals and tourists alike enjoy the charming restaurants and cafes scattered throughout the city’s narrow streets. Join us tonight as we whip up authentic Roman classics and celebrate the flavors of this timeless place.

On the Menu: Classic Pasta All’Amatriciana with Pancetta and Tomatoes; Braised Artichokes with Lemon and Herbs; Savory Roman-Style Fish Stew; Light Almond Cake.

Instructor: Carl Raymond, Private Chef and Cooking Instructor

Calling All Earthlings!

We're having an out-of-this-world bash on Saturday, April 20th.

Check with your local store for specific times.

Select your local store to get details.

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

Is there anything more extraordinary than a fresh, warm doughnut, right out of the kettle? In this class you will learn (and taste) the difference between yeast doughnuts and cake doughnuts, along with trying your hand at making pâte à choux from scratch—classic cream-puff dough, light and eggy with a moist interior. Start your weekend off right as we devote an entire workshop to these fun, irresistible treats: filled with sweet goodness, glazed with chocolate, rolled in cinnamon sugar, or sprinkled with powdered sugar. (Each student will take home yeast dough, which can be frozen for future use.) Beginners welcome!

On the Menu: Fresh Brioche Doughnuts Filled with Jam, Custard and/or Fresh Berries; Whole-Wheat Ginger Doughnuts; Mocha-Buttermilk Doughnuts; Pâte à Choux Doughnuts.

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

What do you do for energy? Wind? Solar? Coffee? Chocolate?

We are earthlings. Join us.

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Demonstration & 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.)

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

The bold and tantalizing cuisine of the Sichuan (or Szechuan) region of China, with its red hot chiles and signature peppercorns, is cherished by Chinese food lovers everywhere. Let Culinary Center Educator Wai Chu show you how to recreate a few restaurant favorites in your home kitchen, and learn about key Chinese ingredients and techniques. You’ll also learn how to properly cook with a wok, and together we’ll create an exquisite banquet of spicy, fragrant dishes.

On the Menu: Wontons with Red Chile Oil; Kung Pao Chicken with Peanuts; Red Braised Beef with Daikon Radish; Dried-Fried Long Beans with Minced Pork.

Instructor: Wai Chu, Culinary Center Educator 

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

Let chef and wellness expert Juan Pablo Chavez show you how the vibrant flavors and popular traditions of regional Mexican cooking can be easily (and deliciously) adapted for clean, green, meat-free lifestyles. Join us and see how easy it can be to transform everyday fruits, veggies, and pantry staples into a colorful fiesta of satisfying, nutrient-dense brunch creations.

On the Menu: Beet, Apple, and Ginger Smoothie; Tofu-Scramble Breakfast Tacos with Lime-Cilantro Mojo; Refried Bean Tlacoyos Topped with Roasted Poblano Rajas, Zucchini, and Fresh Mint; Plantain & Chocolate-Chile Pudding.

Instructor: Juan Pablo Chavez, Personal Chef/Culinary Instructor

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

Do you love the idea of baking from scratch, but hate devoting hours to kneading and waiting for dough to rise? Don’t let this stop you from baking—and eating—your own warm-from-the-oven creations. Certain types of baked goods CAN be quick and simple, and does not involve intimidating precision or hours of precious free time. Let pastry chef Ashton Keefe show you the “Baking 101” basics as she leads you through the simple techniques for whipping up quick breads and desserts at home in minutes.

On the Menu: Strawberry-Chocolate Scones; Free-Form Apple Tart Tatin; Blueberry Muffins; Homemade Butter; Seasonal “Shortcut Jam” with Fresh Fruit; Classic Pâte Brisée.

Instructor: Ashton Keefe, Cooking Instructor, Food Stylist, Sous Chef at Haven’s Kitchen