This class will be taught by Chef Ani. How can something as small as a clove of garlic have such complex and dynamic flavor? Musty and pungent when raw, mellow and sweet when cooked, and in Chef Ani’s kitchen, a key component in many dishes- from appetizer to dessert. Garlic has been an important culinary and medicinal ingredient for many cultures over many years. It’s inexpensive, readily available and easy to work with- even easier after you learn some simple tricks for selecting, peeling, prepping and enjoying garlic. Once you’ve got your bulbs in a row, you’ll dive in and discover how to roast, fry, pickle, confit and infuse with garlic. Additional skills included in this class are how to create great custard style ice cream, how to pick the right potato for the right job, how to make a confit and the icy delight of cold soups. Class has gluten-free options upon request and has hands on opportunities as desired. On the menu:
- Skordalia with Garlic Confit (A Greek Garlic and Potato Dip)
- Ajoblanco (A Spanish Chilled Almond and Garlic Soup)
- Spring Vegetable Salad with Roasted Garlic Aioli
- Garlic Marinated Shrimp a la plancha (Griddle)
- Fresh Pasta with Garlic Three Ways
- Garlic Ice Cream with Garlic Brittle
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!