Stores » New York » Bowery Culinary Center
Store Calendar
Culinary Center Calendar
Whole Foods Market Bowery Culinary Center is a premier hands-on culinary learning facility in the heart of downtown Manhattan. We offer a wide variety of classes and lectures incorporating Whole Foods Market quality standards and top-notch culinary expertise. Whole Foods Market Culinary Center is also available for private cooking events, team building, product launches, book signings, and other community events.
How to Register for Classes
1. Call (877) 365-EVENT (3836), 9:00 a.m. to 8:00 p.m.
2. Register Online HERE
Subscribe to our e-newsletter and class calendar!
Questions? Send us an e-mail.
Bowery Culinary Center Class Calendar
Tuesday, March 16
A Taste of North India
7:00 pm - 9:00 pm Demonstration and Tasting, $25
With its gorgeous colors, aromas, and varied regional influences, Northern Indian food is often celebrated as the most popular amongst the cuisines of India. Join contemporary-Indian-cooking authority Hari Nayak as he shares the basic techniques and seasoning principles behind some of your favorite dishes. Learn how to take an assortment of simple ingredients to the next level--creating an entire meal that's delicious, authentic, and naturally gluten-free.
On the Menu: Cocktail Chicken Tikka; Dal Palak (Home-Style Lentils with Baby Spinach); Aloo Gobhi (Spiced Potatoes and Cauliflower); and Basmati Rice Pulao.
Instructor: Hari Nayak, Chef and Author, Modern Indian Cooking (Silverback Books) and the upcoming fall 2010 release, My Indian Kitchen (Periplus Publishing).
www.harinayak.com
www.cafespice.comRegister now!
Thursday, March 18
A Moveable Feast (presented by... Pedaling: NYC)
6:00 pm - 9:00 pm Demonstration and Hands-On, $55
Calling all biking and baking enthusiasts! To help introduce Pedaling: NYC, the new online food-and-wine adventure series that explores some of the city's finest flavors from two wheels, culinary expert and Pedaling enthusiast Sarah Copeland devotes tonight's workshop to the making of classic doughs that provide tasty flavor foundations: homemade sourdough, whole-wheat pizza dough, and an easy, versatile pie dough. Come learn how to create a menu that delivers high-quality, high-energy fuel for your next urban cycling adventure.
On the Menu: Whole-Wheat Flatbread with Fresh Ricotta; Fingerling-Potato Sourdough Pizza; Sweet & Savory Pie Dough; Mashed Potato & Meat Pies; Little Breakfast Pies with Seasonal Fruit; Musette Pocket Pies.
Instructor: Chef Sarah Copeland, Food Writer, Recipe Developer, and Blogger ("Edible Living: Essays from the Field & the Table")
http://edibleliving.blogspot.com/
http://pedaling.tv/Register now!
Friday, March 19
Fundamental Knife Skills
6:00 pm - 9:00 pm Hands-On and Demonstration, $70
Let Culinary Center guru, 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: Bass and Tomato Compote Baked in Parchment; Maple-Roasted Root Vegetables with Goat Cheese; Avocado, Red Onion, and Citrus Salad.
Instructor: Wai Chu, Culinary Center Educator
Register now!
Sunday, March 21
Use Your Common Scents: Aromatherapy 101
2:00 pm - 4:00 pm Lecture and Some Hands-On, $20
Aromatherapy is an art and science that uses essential oils--highly aromatic substances extracted from flowers, leaves, resins, roots, and fruit peels--that maintain and restore physical and emotional balance. Feel your anxieties melt away in this afternoon's quick pick-me-up workshop, as spa educator and aesthetician Heloisa Melo gives an overview of the six basic essential oils and their extraction methods and uses.
On the Menu: A personalized massage oil will be blended and prepared by each student to take home.
Instructor: Heloisa Melo, Aesthetician and Licensed Massage Therapist (Aveda Institute)
www.heloisamelo.com/Register now!
Monday, March 22
Seafood Fundamentals: Anatomy of a Fish
7:00 pm - 9:00 pm Demonstration and Tasting, $35
Gramercy Park's Primehouse New York may be most well-known for its contemporary steakhouse fare and prime dry-aged beef, but Executive Chef Brian O'Donohoe's passion for "ocean meats" is this evening's focus. Chef O'Donohoe will show us how to properly select and butcher a whole fish; how to best cook a lobster and use it in its entirety; and how to maximize flavor with various cooking methods.
On the Menu: Fluke Ceviche; Crispy-Skin Arctic Char with Frisée Salad; Poached Skate Wing with Lemon Brown-Butter Sauce; Pan-Roasted Lobster with Lobster Butter.
Instructor: Brian O'Donohoe, Executive Chef, Primehouse New York
www.brguestrestaurants.comRegister now!
Tuesday, March 23
Kitchen Improv: Cooking Without Recipes
6:00 pm - 9:00 pm Demonstration and Hands-On, $55
Love to cook, but hate following recipes? Put down that cookbook and follow your instincts in the kitchen! By learning some basic culinary principles and techniques, you'll be able to unleash your creativity and make a wide range of dishes that you never thought possible. Join Wai Chu, Culinary Center Educator, for the first session in our ongoing "Kitchen Improv" series that will set you on the path to cooking like a pro!
On the Menu: Moroccan Lentil and Bean Soup; Stir-Fried Beef with Snow Peas and Shiitake Mushrooms; Oven-Baked Flounder in Parchment with Asian Vegetables; Quick-Braised Broccoli Rabe; Perfect Brown Rice.
Instructor: Wai Chu, Culinary Center Educator
Register now!
Wednesday, March 24
"Chef's Night Off" with Sebastiaan Zijp
6:00 pm - 9:00 pm Demonstration and Hands-On, $55
An actual night off cooking for friends is a rare treat for most professional chefs, who end up spending 90% of their time in the restaurant kitchen. So what do chefs like to eat when they're home? Come hang out with Bar Blanc's Sebastiaan Zijp's on his night off as he demonstrates his trademark style of simple yet elegant cooking--lots of fresh vegetables, slow-roasted pork loin, and a satisfying, simple dessert.
On the Menu: Roasted Baby Beet Salad with Goat Cheese and Pickled Red Onions; Stuffed Pork Loin with Stewed Leeks and Arugula Pesto; Caramelized Onions and Brussels Sprouts with Apple Sauce; Dutch Butter Cake with Poached Pears and Amaretto Cream.
Instructor: Sebastiaan Zjip, Executive Chef, Bar Blanc Bistro
www.barblanc.comRegister now!
Thursday, March 25
Authentic Salsas from Dos Caminos Mexican Kitchen
7:00 pm - 9:00 pm Demonstration and Tasting, $25
Forget about salsa from jars! Learn the traditional ways of making a wide range of salsas from basic, fresh ingredients that will give a bright kick to even the simplest of dishes. Join Dos Caminos Executive Chefs Ivy Stark and Scott Linquist (author of Mod Mex) for some spicy fun while mastering the fundamentals of salsa-making.
On the Menu: Dos Caminos Signature Guacamole; Roasted Tomato Chile de Arbol Salsa; Tomatillo Salsa Verde; Habañero Salsa Diablo; Spiced Mexican-Chocolate Salsa.
Instructors: Ivy Stark and Scott Linquist, Executive Chefs, Dos Caminos Mexican Kitchen
www.brguestrestaurants.comRegister now!
Thursday, April 1
Secrets of Salumi
7:00 pm - 9:00 pm Lecture and Tasting, $25
Italian cured meats, also known as salumi, have become increasingly popular among chefs and food-lovers. Discover about the fascinating process behind these delectable treasures from Chris Ely, co-founder of local animal-husbandry champion Applegate Farms. From the ethical farmer to the talented butcher, learn how authentic, artisanal salumi is made according to Old World traditions (minus the New World preservatives, colors, and nitrites).
On the Menu: Salametti; Herb Salami; Pepper Salami; Pepperoni; Sopressata; Prosciutto
Instructor: Christopher Ely, Co-Founder, Applegate Farms
www.applegatefarms.comRegister now!
Saturday April 3
Easter Brunch
12:00 pm - 2:00 pm Demonstration and Tasting, $25
Hosting an Easter brunch is a fun way to entertain family and friends! Let Diana Yen and Lisel Arroyo of Brooklyn-based catering company The Jewels of New York show you how to prepare a simple, elegant brunch menu that highlights early spring produce. With their design talents and flair for food-styling (recently featured on Martha Stewart), Diana and Lisel will be sure to serve up a brunch bounty that is as beautiful as it is delicious.
On the Menu: Herb-and-Cheese Buttermilk Biscuits Topped with Smoked Ham, Poached Eggs, and Hollandaise Sauce; Spring Market Salad; Brandied Berry Clafoutis; Lemon-Lavender Spritzer
Instructors: Diana Yen and Lisel Arroyo, Chefs/Owners, The Jewels of New York
www.thejewelsofny.comRegister now!
Monday, April 5
A Tour of Mexican Regional Cuisine
6:00 pm - 9:00 pm Demonstration and Hands-On, $55
Take a culinary road trip through the regions of Puebla, the Yucatan Peninsula, and San Luis Potosi in Central Mexico: fresh, light ingredients result in vibrant flavors, and each dish is its own geography lesson. Through Chef Juan Pablo's recipes, discover the beauty of fresh cactus, earthy ancho chiles, and tart tomatillos--and see how easy it can be to recreate these dishes home!
On the Menu: Sopa de Lima (Yucatan-Style Turkey and Lime Soup with Homemade Stock); Mole Verde Vegetariano de Puebla (Vegan Green Mole from Puebla); and Ensalada de Nopales con Aderezo Potosino (Fresh Cactus Salad with a San-Luis-Potosi-Style Vinaigrette).
Instructor: Juan Pablo Chavez, Personal Chef/Consultant and Whole Foods Market Demo Specialist (Upper West Side/97th St.)
www.chefjuanpablo.comRegister now!
Tuesday, April 6
Small Budget, Big Flavor
7:00 pm - 7:45 pm Demonstration and Tasting, FREE!
Welcome bargain hunters! Join us in the Culinary Center as we demonstrate meals that steal hearts and bulk out budgets. Learn money-saving quick tips to cook for one, two, four, and beyond. Walk away with "The Whole Deal," our in-store newsletter, which is jam-packed with chefs' tips, cooking methods, recipes, and exclusive Whole Foods Market coupons.
Instructors: Wai Chu, Culinary Center Educator and Christine Lett, Whole Foods Market Demo Specialist (Bowery)
Register now!
Wednesday, April 7
The Art of Eating In: Date Night
6:00 pm - 9:00 pm Demonstration and Hands-On, $55
Why blow big bucks in a crowded, trendy restaurant? Home-cooking advocate Cathy Erway will show you how a few good ingredients and minimal preparation can easily become a date-worthy dinner in your own private supper club. Take it from Erway, who spent two years cooking every single meal in her Brooklyn apartment while writing her blog, "Not Eating Out in New York": the fast track to your sweetie's heart is definitely through the stomach.
Menu Items: Miso-Baked Mackerel with Shiitakes and Asparagus; Pan-Seared Skate with Capers and Polenta; Lemon-Lentil "Risotto" with Roasted Broccoli; Honey-Mustard Red Cabbage and Apple Salad; Almond Bread Pudding.
Instructor: Cathy Erway, Author, The Art of Eating In (Gotham); Blogger ("Not Eating Out in New York"); Host of "Let's Eat In" on Brooklyn's Heritage Radio Network
www.noteatingoutinny.com
www.theartofeatingin.comRegister now!
Thursday, April 8
Retro Desserts
6:00 pm - 9:00 pm Demonstration and Hands-On, $55
Indulge your sweet tooth and celebrate a bygone era with Marianne van Lent, as she unearths some timeless classics from her 1950s recipe archive (featuring recipes adapted from Julia Child and others). These retro desserts are glorious examples of simplicity, lightness, and elegance from a time when Baked Alaska was wheeled out on silver carts by tuxedoed waiters. After decades in the vault, these recipes are as fresh today as they were when they were first created.
On the Menu: Raspberry Bruschetti; Chocolate Mousse; Flourless Almandine; Prune Tea Cake; Charlotte Russe
Instructor: Chef Marianne van Lent, Cooking Instructor
www.marianneskitchen.orgRegister now!
Thursday, April 15
Secret Ingredient: Agave
6:00 pm - 9:00 pm Demonstration and Hands-On, $55
Agave nectar may be found in the baking aisle, but its versatility stretches far beyond desserts. All-natural and low on the glycemic index, agave is the perfect way to add sweetness and depth without the blood-sugar spikes/crashes associated with refined sugar. Tonight, Chef Carlin Greenstein demystifies this secret ingredient, and demonstrates how it adds vibrant flavor to both sweet and savory recipes.
On the Menu: Ginger-Mint Lemonade; Strawberry-Cardamom Lassi; Spring Asparagus Salad with Chive Vinaigrette; Grilled Salmon with Cucumber Salsa; Roast Chicken with Spiced Rhubarb Chutney; Shortbread Cookies and Lime Ice Cream.
Instructor: Carlin Greenstein, Private Chef and Entrepreneur
www.carlingreenstein.com
www.chewonthis.orgRegister now!
Friday, April 16
Tamales 101
6:00 pm - 9:00 pm Demonstration and Hands-On, $55
You don't have to dash south of the border for the spectacular taste of tamales. These classic Mexican and South American leaf-wrapped dumplings are easier to make than you think. Let Wai Hon Chu, Culinary Center Educator and co-author of The Dumpling: A Seasonal Guide, guide you through the essentials of tamale-making from making an authentic corn "masa" batter to mastering the proper folding techniques. You'll steam up a batch of these delicious treats in no time!
On the Menu: Corn Tamales Stuffed with Stringy Cheese and Poblano (Tamales de Elote con Rajas); Cassava "Tamales" Stuffed with Pork and Chickpeas (Pasteles de Yuca); Mushroom and Polenta Tamale Pie; Chocolate Tamales (Tamales de Chocolate).
Instructor: Wai Chu, Author, The Dumpling: A Seasonal Guide
Tuesday, April 20
Springtime Supper
6:00 pm - 9:00 pm Demonstration and Hands-On, $55
Spring is in the air... and at farmers' markets, vendor tables are stacked high with seasonal arrivals: wild mushrooms, fragrant spring herbs, snap peas, and rhubarb, among others. Learn how to prepare these colorful ingredients in new and exciting ways, as Chef Louisa Shafia shows you how to make a four-course meal that's full of possibilities.
On the Menu: Watercress with Roasted Enoki Mushrooms and Peas; Seared Sea Scallops with Fresh Chervil; Almond Tofu with Snap Peas and Soba Noodles; Rhubarb and Pistachios over Thick Yogurt.
Instructor: Louisa Shafia, Author, Lucid Food: Cooking for an Eco-Conscious Life (Ten Speed Press)
www.lucidfood.comRegister now!
Wednesday, April 21
Secret Ingredient: Tea
6:00 pm - 9:00 pm Demonstration and Hands-On, $55
Tea is well-known as a beverage, having been consumed for centuries throughout the world. But it's less well-known that tea leaves work just as well as herbs to enhance foods. Tonight, we'll examine tea as an undiscovered alternative for adding accents and flavors to delicious home-cooked meals. Join Chef Kenn McGoey of SoHo's Sanctuary T, and discover the unlimited possibilities of cooking with tea.
On the Menu: Salmon Lyonnaise Salad with Marbled Egg; Citrus-Dusted Scallop Ceviche with Green Papaya; Red-Chili Rooibos Brownies; Tahitian Green Panna Cotta.
Instructor: Kenneth McGoey, Executive Chef, Sanctuary T
www.sanctuaryt.comRegister now!
Friday, April 23
Fundamental Knife Skills
6:00 pm - 9:00 pm Hands-On and Demonstration, $70
Let Culinary Center guru, 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: Bass and Tomato Compote Baked in Parchment; Maple-Roasted Root Vegetables with Goat Cheese; Avocado, Red Onion, and Citrus Salad.
Instructor: Wai Chu, Culinary Center Educator
Register here!
Monday, April 26
Spring Cleaning: Detox & Renewal
7:00 pm - 8:30 pm Lecture and Tasting, $20
(Gluten-Free, Dairy-Free, Vegan) Winter's finally over! It's time to get out of hibernation and shed your body of excess winter-weight. Learn about which foods and activities will help to safely and effectively support the detox process. Come away with step-by-step guidelines and recipes for a five-day, food-based cleanse that will be sure to leave you rejuvenated and ready to take on the sunny months ahead.
On the Menu: Kale and Goji-Berry Salad; Zucchini Pasta with Hemp Pesto; Banana, Pear, and Ginger Cereal with Nut Milk.
Instructor: Elizabeth Stein, Holistic Health and Nutritional Counselor (AADP)
www.appetiteforhealthyliving.comRegister now!
Thursday, April 29
Food As Fuel: Energy for Biking & Beyond (presented by... Pedaling: NYC)
6:00 pm - 9:00 pm Demonstration & Hands-On, $55
Whether you cycle for an Earth-friendly commute, weekend recreation, or competitive long-distance riding, constant pedaling requires high-quality endurance foods that are high-energy, low-fat, and low-maintenance. Join culinary expert and pedaling enthusiast Sarah Copeland, who will unlock the secrets of "food fuel" that's as delicious as it is nutritious during tonight's family-style dinner party. Together we'll prepare an endurance feast to fuel up for your next two-wheeled journey.
On the Menu: Hand-Made Soft Pretzels; Baja Fish Tacos with Homemade Corn Tortillas; Smashed Plantains with Cotija Cheese and Lime; Horchata Rice Pudding.
Instructor: Chef Sarah Copeland, Food Writer, Recipe Developer, and Blogger ("Edible Living: Essays from the Field & the Table")
http://edibleliving.blogspot.com/
http://pedaling.tv/Register now!
CULINARY CENTER FAQs
HOW DO I REGISTER FOR A CLASS?
Registration is required for all events, including those that are free. The Culinary Center reserves the right to allow participants into a class without prior registration.
- Register online.
- Call Acteva at (877) 365-EVENT (3836), 9:00 a.m. to 8:00 p.m.
- Come to Customer Service at Whole Foods Market Bowery and register in person
- For gift certificate redemption, please e-mail us at nehou.culinary.center@wholefoods.com or call 212.420.1320 x245
- For gift card redemption, please come to Customer Service at Whole Foods Market Bowery to register in person and debit your card.
WHAT SKILL LEVEL ARE YOUR CLASSES? IS THERE AN AGE REQUIREMENT?
All classes are designed for beginner to intermediate cooks unless otherwise noted on the calendar. For those participants with little or no kitchen experience, we suggest starting with our fundamental cooking courses including our introductory knife skills class. Advanced teen cooks are welcome to attend with our consent. Please contact nehou.culinary.center@wholefoods.com if you have a teen who would like to register for our adult classes.
WHAT IS YOUR CHECK-IN POLICY?
Doors open at the exact start time of class. Students are seated on a first-come, first-served basis. Please note that it can be difficult to see the stovetop from the back of the class. We try to start as close to on-time as possible. Doors will close 15-minutes into the start of class and it is up to the instructor's discretion to allow latecomers into class. Refunds/transfers will not be issued for those who are not admitted to class after arriving more than 20-minutes late. We will ask for your last name at the door and in some cases, your confirmation number.
DO YOU ALLOW WALK-INS?
Most classes sell-out quickly, so it is best to sign-up and register in advance. However, if space is available on the night of the class, walk-ins may be admitted on a first-come, first-served basis 15-minutes into the class and only by the discretion of the instructor.
WHAT DOES A "DEMONSTRATION" CLASS ENTAIL?
Demonstration/Lecture classes last approximately two hours unless noted otherwise. A total of 24 students are seated with lots of opportunity for questions and answers. Small tasting portions will be distributed throughout class. We strongly advise all participants to eat before class and bring their own beverage of choice as only water will be served.
WHAT DOES A "HANDS-ON" CLASS ENTAIL?
Hands-on classes last approximately three hours and are limited to 12 students unless noted otherwise. Class is a combination of chef-demonstration and hands-on cooking in teams of 4. All dishes created are served at the END of class. While a "meal sized" portion is served, we strongly advise all participants to eat beforehand to avoid getting hungry.
DO I NEED TO WEAR/BRING ANYTHING SPECIAL TO CLASS?
For hands-on classes, students are required to wear flat, closed-toe shoes. Loose, comfortable clothing is recommended. And bring a pen to take notes! We provide aprons, knives and equipment.
FOR A "DROP-OFF" KIDS CLASS, CAN I BE IN THE ROOM?
Unfortunately, space is tight so we request that all parents sit at our "observation tables" right outside the Culinary Center. These big windows allow you to peer in on all the action and allow us to have some elbow room.
When registering, please register with child's name and age in parenthesis. eg: Sally Adams (8). Please let us know immediately if there are any food allergies we should be aware of nehou.culinary.center@wholefoods.com.
FOR A CLASS THAT REQUIRES A PARENT/GUARDIAN, DO I PAY FOR MY CHILD AND MYSELF?
For our younger age group (2-5yo), we request ONE parent/guardian volunteer to join us in the room. The parent does not have to register, we only request a reservation and payment for your child. We cannot accommodate more than one parent/guardian chaperone due to space limitations.
When registering, please register with child's name and age in parenthesis. eg: Sally Adams (8). Please let us know immediately if there are any food allergies we should be aware of nehou.culinary.center@wholefoods.com.
WHAT IF I HAVE A FOOD ALLERGY OR RESTRICTION?
Please immediately notify the Culinary Center if you have any food allergies or food restrictions that we must take into account during the class. While we will make every attempt to include you in the class, we may suggest an alternate class to accommodate your specific needs. E-mail nehou.culinary.center@wholefoods.com.
WHAT HAPPENS TO THE LEFTOVER FOOD AT THE END OF CLASS?
Health and safety policy does not allow for the Bowery Culinary Center to package extra food for participants to take home at the end of class. We encourage everyone to eat their fill during class! Depending on quantity, all extra food will be donated to The Bowery Mission.
WHAT IS YOUR REFUND POLICY?
A full refund can be issued if requested AT LEAST 72-HOURS prior to class. Under no circumstances will a transfer of funds or refund be issued without 72-hours notice; no exceptions. However, we will accept a name transfer if you would like to fill your slot for the class with a friend, family member or colleague.
To request a refund, please contact nehou.culinary.center@wholefoods.com.
DO YOU EVER CANCEL CLASSES?
Although we make every effort to avoid changes to our class schedule, the Culinary Center reserves the right to cancel any class due to low registration, substitute instructors, and alter recipes due to product availability and seasonality. Please contact the Culinary Center Director Christine Carroll at 212.420.1320 or christine.carroll@wholefoods.com with questions and concerns.
WHAT HAPPENS IF I AM ON THE WAITLIST?
Waitlisted participants will be notified of a slot opening as they open up. If you do not hear from us prior to class, it most likely means a slot has not opened (or has opened and been filled by someone above you on the list). Feel free to follow-up with us directly to check on your waitlist status at nehou.culinary.center@wholefoods.com
DO YOU OFFER PRIVATE CLASSES, KID'S BIRTHDAY PARTIES, TEAM BUILDING, ETC?
Yes, but private events are much more expensive than our public calendar and must be booked well in advance. Please contact nehou.culinary.center@wholefoods.com for details or call 212.420.1320 x245
I WANT TO RUN A CLASS OF MY OWN, DO YOU RENT THE SPACE?
No, due to liability issues, we typically do not rent the Culinary Centers to third-parties. Please contact nehou.culinary.center@wholefoods.com for details or call 212.420.1320 x245
