This class will be taught by Chef Ani. Eggs are one of the most complex, important and ubiquitous ingredients in modern cookery. When the white and yolk are kept together, you can produce luscious scrambled eggs, piquant hard and soft boiled eggs and perfect poachers. When separated, the yolk produces rich sauces and creamy custards, while the white strengthens everything from macarons to meringue. All this power, yet it is one of the cheapest forms of protein available. The trick with taking advantage of this versatile, indispensable food is controlling temperature, selecting the right equipment and timing- and Chef Ani is ready to reveal to you all of her egg-based tricks. In this class, you’ll unscramble the science behind choosing the best eggs, storing them properly, separating cleanly and how to master the basic egg cooking methods: scrambling, poaching, custard making and working with egg whites in desserts. Class has hands on opportunities as desired. On the menu:

• Brioche Crostini with Soft Scrambled Eggs
• Asparagus with Hollandaise
• Seasonal Salad with Poached Egg
• Savory Cheese Soufflés
• Lemon Curd with Almond Tuilles (Crisp Egg White Cookies)

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. Bright with herbs, redolent with chilies, deep with umami and exciting to enjoy, Vietnamese cuisine is a big part of the Minnesotan culinary landscape. Whether you grew up with spring rolls and bubble tea or are still waiting to discover the pleasures of a great bahn mi, a homemade Vietnamese repast can help highlight the best of summer or chase away the worst of winter. Using ingredients available right here at Whole Foods Market, we’ll cook our way through a big meal of Vietnamese classics, discuss the governing principles of Vietnamese culinary life and explore the items that you can stock in your pantry to give everything from rice to dessert a wonderful Vietnamese flavor. Learn the ins and outs of working with tapioca, sticky rice, rice paper and rice noodles, building a quick, flavorful broth and how to make delicious quick pickles. Class is dairy free and has gluten-free options- please specify upon registration. This class has hands on opportunities as desired. On the menu:

• Mango Bubble Tea
• Fresh Vegetable Spring Rolls with Sweet and Spicy Dipping Sauce
• Quick Beef Pho
• Grilled Pork Bahn Mi
• Steamed Sticky Rice Pudding with Coconut

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 Jeremy.  What causes mashed potatoes to become gluey and heavy instead of creamy and light? Why do roasts overcook? For something so elemental to our daily lives, cooking can get complicated once science takes over. The problem is that good recipes can only take you so far. Successful cooks benefits from the cook developing intuition and a sixth “cooking” sense in the kitchen. The truth is, great cooks don’t have culinary ESP, they simply understand the fundamental science behind why foods act the way they do, and you can to. This class is gluten free with hands on opportunities as desired. On the menu:

• Classic Cobb Salad with Emulsified Sherry Vinaigrette

• Braised Oxtail Risotto
• Pan Seared Scallop with Beurre Blanc
• Espresso Crème Brulee with Macerated Berries

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!