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Whole Foods Market
4315 Arden Way
Sacramento, CA 95864
916.488.2800
916.488.2801 fax

Calendar

Including Salud! Cooking Classes.

Please Note: All participants in Hands-On classes must be at least 18 years of age, unless indicated otherwise. Most demonstration Classes are open to participants of all ages. Attendees of classes in which wine is served must be at least 21 years of age. Classes range from 1 to 3 hours in length, unless otherwise indicated.

on-line

Class sign up
Register online, stop in the store to sign up or call Customer Service at 916-488-2800. Class registration is available over the phone with a credit card as well as on-line. To guarantee your place in a class, payment must be received when you enroll.

• More Class Information
• Instructor Biographies
• Private Class Info

Check out several new kids and parent-child classes below!

Friday, August 1st

Indonesian Cuisine: Flavors of Southeast Asia
6:15 p.m.    $30
With Guest Chef, Daniel Casbarro
Demonstration Class; Must be 18 to attend.
Join Chef Daniel for this exposition of tastes and textures as we journey into the island cuisine of Indonesia. We'll make sweet and hot tempeh, a fermented soy bean cake. In addition, we'll make simple yet delicious traditional dishes of the various regions of Southeast Asia, including a delectable coconut black rice pudding. You'll be inspired and surprised by the ease at which you can create these culinary delights in your own home.

Menu items:

• Sweet and Hot Crunchy Fried Tempeh
• Chicken Sate "Street Style Shish Kebab"
• Indonesian Steamed Vegetables with Spicy Pechel Sauce
• Coconut Black Rice Pudding

Sunday, August 3rd

Tasty Tarts for Teens
2:00–3:45 p.m.    $25
With Lynn Gowdy, Salud! Cooking & Lifestyle School
Hand's-On Class; Open to ages 10-14; Parents Welcome to Participate.
We will create fun and tasty tarts that are yummy for anytime eating. Seasonal fruit from local farmers will make fabulous glazed fruit tarts and a raspberry chocolate tart.

Monday, August 4th

Slow Food Chef of the Month: Fusion Flavors, Local Ingredients
6:00 p.m.    $45 ($40 for Slow Food Members)
With Andrew Hillman, CCC
Demonstration Class; Wine Served; Must be 21 to attend.
Join us for another Slow Food Chef of the Month memorable evening. Chef Hillman brings us years of cooking experience throughout the US and Europe, with an emphasis on local and fresh products. From the Sundance Resort to Bobby Flay's Mesa Grill at Ceasars Palace, his amazing understanding of tastes will show you how to craft four unique dishes.

Menu:

• Grilled Local Peaches with Redwood Hill Farms Goat Cheese
• Balsamic Syrup Thai inspired Local Heirloom Tomato Salad
• "Rock Cod" en Papillote Visiting Hawaii
• Local Honey Panna Cotta with Plum

Tuesday, August 5th

Making Raw Foods Fun and Tasty for Kids
6:00 p.m.    $20
With Pamela Spencer, Nutritionist & Raw Food Chef
Demonstration Class; Open to all Ages.
Just what you've asked for! Raw stuff kids like! Can it be sweet and healthy? Can it be something easy? Yes to both...Come and explore recipes to keep your kids growing up with healthy immune systems, good concentration, and healthy body weight. For more information please call Pamela Spencer, Nutritionist 916.996.6098.

Wednesday, August 6th

Vegetarian Fiesta: A Taste of Mexico
6:15 p.m.    $30
With Guest Chef, Daniel Casbarro
Demonstration Class; Must be 18 to attend.
Join Chef Daniel in creating meatless Mexican cuisine. We'll not only prepare a balanced meal, but we'll explore the various flavors to deeply satisfy the palate and belly. We'll prepare tempeh enchiladas using homemade tortillas smothered in a smoky peanut mole sauce, green rice with zucchini and corn, black beluga lentil soup with epazote and vanilla bay leaf flan. You'll learn to choose and use the highest quality ingredients.

Thursday, August 7th

Cool Desserts for Summer Hot Days
6:30 p.m.    $35
With Sacramento Chefs and Food Bloggers Shankari Easwaran, Ann Martin-Rolke and Garrett McCord
Demonstration Class; Open to all ages.
Summertime in Sacramento is HOT, and you certainly don't want to use the oven. And as good as ice cream and fresh fruit are, sometimes you want something a little more unusual. Join three local food blogging cooks as they show you how to make a variety of delicious desserts without breaking a sweat. This unique format will give you the chance to see the different styles of three cooks as they work individually and together in the kitchen. See bio page for instructor information.

Menu items:

• Almond Sherbet - Ground almonds blended with chilled milk, cardamom and saffron
• Indian Fruit Salad- Fresh seasonal fruits in simple syrup infused with cinnamon and cloves, a sprinkle of rose water and garnished with toasted coconut.
• Poached Pear Sorbet - A delicious dessert that takes a fine winter classic and gives it a twist. Pears poached in a syrup of vanilla and lemon pureed, then churned into a silky sorbet.
• Coffee Granita - A low-maintenance dessert, with coffee, espresso, and a bit of sugar mixed and chilled, then raked into a snow cone-like consistency. Served with a bit of fresh whipped cream.
• Berry-Mint Panzanella- A bread salad made with blueberries, mint, and an orange-brown sugar sauce; toasted bread cubes and almonds add crunch.
• Kir Royello - Jell-o for grown-ups, using champagne and raspberry gelatin to copy the flavors of the classic summer cocktail Kir Royale.

Friday, August 8th

Luxurious Hand Treatments with Tres Vivant
6:30 p.m.    Free
With Deon LeFave, Creator and Owner of Tres Vivant
Demonstration Class; Open to all ages; Prior sign-up required.
Join Deon for a luxurious evening of pampering yourself with Tres Vivant products. Awaken circulation with raw sugar scrubs, then experience luxurious and soothing aromatherapy body butters. All made with 100% all natural ingredients and 100% essential oils.

Saturday, August 9th

Summer Salads
11:00 a.m.    $25
With Lynn Gowdy, Salud Cooking & Lifestyle School
Hands-on Class; Must be 18 to attend.
Learn how to make a variety of small plate and main dish salads for warm summer nights, using fresh, seasonal produce.

Items include:

• Asian Spinach Salad with Pork and a Ginger Vinaigrette
• Salade Chaude Bressane
• Savory Fig and Polenta Salad
• Rice and Goat Cheese Croqueta Topped Greens

Monday, August 11th

The Global Scene: Bread Basket of India
6:00 p.m.    $45
With Guest Chef Shankari Easwaran
Hands-On Class; Must be 18 to attend.
Continue our culinary tour of India, discovering new recipes to add to your back pocket.

Menu items include:

• Saag Chicken - From Punjab, chicken cooked in a spinach sauce.
• Dal Tadka - A nicely seasoned dal.
• Yellow Rice - Basmati rice with saffron and cardamom.
• Pineapple Raitha - This salad balances the sourness of yogurt with the sweetness of pineapple, garnished with roasted cumin.

Tuesday, August 12th

Summer BBQ
6:00 p.m.    $35
With Chef Chris Thomas
Demonstration Class; Beer will be served; Must be 21 to attend.
Join Chef Chris (former Sous Chef of Mustard's Grill-Napa and Executive Chef of The Sacramento Brewing Company) and learn about grilling. He will show you how to prepare and grill beef ribs, leg of lamb, jerk shrimp and seasonal vegetables (and maybe a fruit!). Add a jerk potato salad and you are set. This class is for all levels and anyone who wants to enhance their grilling skills. This class features beer from Firestone Walker Brewery.

Wednesday, August 13th

A Taste of the Carib-bean: Puerto Rican Cuisine
6:00 p.m.    $30
With Guest Instructor, Joann Mitchell
Demonstration Class; Open to all ages.
Learn seasoning techniques and culinary combinations characteristic of the vivacious flavors in this area. Joann will guide you through several Puerto Rican dishes including Pink Beans with Pork, a Puerto Rican staple served over rice, and Tostones, fried green plantains served with most meals. You'll top off your meal with a taste of three delectable desserts: Coconut Rice Pudding, "Tembleque", a light, cool and refreshing custard, Vanilla Flan and "Besitos de Coco", Coconut Kisses. Joann will infuse you with a flair for her native Puerto Rican culture. Pork, chicken, garlic and dairy used. Gluten, soy and corn free.

Thursday, August 14th

Holy Trinity of the Table
6:30 p.m.    $25
With Jeremy Mosher, Cheese Specialist and Buyer, Whole Foods Market
Tasting Class; Wine will be served; Must be 21 to attend.
Cheese, wine and much more. Join Jeremy Mosher our resident Cheese Specialist for an interactive, delicious, and dynamic cheese class. If you attended his first Holy Trinity, you'll continue your exploration. If you are new, be prepared for some amazing tastes. Expand your knowledge of cheese types, textures, and pairings. Featuring cheeses, wines, and other accoutrements from England and Spain.

Friday, August 15th

Homeopathy For The Home
6:00 p.m.    Free
With Shane McCamey, Certified Homeopath, Boiron Trainer
Knowledge and Lecture Class; Open to all ages.
Taking care of summer ailments (bumps, bruises and bites) and back to school bugs and boo-boos is easy with homeopathy. Homeopathic medicines are proven effective and safe for children of all ages. Whether fighting a first-day flu, healing a bad scrape or stopping mosquito bite itching, homeopathy provides a host of options that work. Whats good for the kids is good for the grandparents, too. Join us for a concise and clear training in how to care for your family and de-mystify homeopathy.

Saturday, August 16th

Back-To-School Celebration
12:00–4:00 p.m.    Free
Join Whole Foods Market in celebrating Back To School. Enjoy demonstrations and samples throughout the store, as well as the following classes in the Salud! Cooking & Lifestyle school:

• 12:00 p.m.
  Chef Ann Cooper, "The Renegade Lunch Lady"
• 1:30 p.m.
  Dr. Kelly Sutton M.D. - Optimal Eating for School

Sunday, August 17th

Sweet Tarts
1:00 p.m.    $30
With Melida Dalziel, Pastry Chef, Whole Foods Market
Hands-On Class; Open to all ages.
This class will introduce students to tart dough and how to make and shape the dough in three different ways. You'll also have extra dough to take home. For desserts and entertaining, we'll make a Summer Fruit Galette, Tart Tatin, and a Nectarine Rose Tart.

Tuesday, August 19th

Boost Your Child's Immune System the Natural, Holistic Way
6:00 p.m.    $10
With Pamela Spencer, Nutritionist & Raw Food Chef
Lecture and Discussion Class; Open to all ages.
The key to a healthy child is a strong immune system. When functioning properly, the immune system fights disease-producing organisms such as bacteria, viruses, fungi, and parasites. Children are continuously exposed to these pathogens, but exposure does not mean a child will get sick. A strong immune system provides a powerful natural defense against disease. Conversely, a child with a weakened immune system is vulnerable or more susceptible to colds, flu, and more serious illnesses. For more info call: Pamela Spencer at 916.996.6098.

Wednesday, August 20th

Japanese Comfort Food
6:00 p.m.    $45
With Guest Chef Dave Mapes
Hands-On Class; Must be 18 to attend.
Explore and discover the street food of China and Japan. Delicate and flavorful broths, refreshing seasonal vegetable specialties, rich and spicy seafood and meat, and something sweet to round it all out. Chef Dave will introduce you to a variety of items perfect for anytime eating.

Friday, August 22nd

Scott Harvey Wines - Niche Wines That Over Deliver
6:00 p.m.    $15
With Scott Harvey, Winemaker
Demonstration and Tasting Class; Wine will be served; Must be 21 to attend. The Scott Harvey line of wines focus on Scott's roots - Zinfandel, Syrah and Barbera from the Sierra Foothills. Approachable, food friendly with luscious fruit, these wines struck a cord in the marketplace. The former partner and winemaker at Folie a Deux Winery in Napa Valley, Scott's initial line of wines in his "Creative Wine Concepts" portfolio was created out of market demand for a niche wine. Meet the winemaker and taste wines paired with appetizers. A special dessert wine will round out the evening.

Saturday, August 23rd

Hina's Tea: Tasting and Knowledge Class
2:00–3:30 p.m.    Free, prior sign-up to hold spot required
Join Hina Soni and Beth Willis of Hina's Teas for an enjoyable Saturday tea tasting and knowledge class. Topics covered include the origin of tea, tea categories, caffeine content, health benefits and the difference between tea and tisanes. Hina will touch upon creating your own blends and the processing method of tea. A tea from each category will be sampled. Whole Foods Market supports local artisan vendors and is happy to offer Hina's Teas to our customers!

Monday, August 25th

The Global Scene: Vegetarian Tour of India
6:00 p.m.    $45
With Guest Chef Shankari Easwaran
Hands-On Class; Must be 18 to attend.
Discover wonderfully delicious vegetarian dishes using a variety of sweet and savory spices used in India.

Menu items include:

• Dhokla - A steamed appetizer made with chick pea flour.
• Mixed Vegetable Curry - A delicious dish with vegetables par boiled and sautéed with onions, tomatoes and a hint of spices.
• Madras Lentils - Split peas cooked with vegetables and infused with coconut, coriander and pepper.

Tuesday, August 26th

Meals for Four Under $15
6:00 p.m.    $10
With Lynn Gowdy, Salud! Cooking School
Demonstration Style Class; Open to all Ages.
Under a crunch with your time and trying to save? Let Chef Lynn show you how to create a meal for four people that won't cost you more than $15.

Wednesday, August 27th

A Taste of the Cari-bean: Costa Rican "Tico" Cuisine
6:00 p.m.    $30
With Guest Instructor, Joann Mitchell
Demonstration Class; Open to all ages.
Join us for an evening of classic "Tico" cuisine. You'll try a black bean and rice dish fondly known as "Gallo Pinto" (meaning the spotted rooster), see how easy it is to make Sweet Plantains a.k.a. Maduros. For those of you who missed Joann's first Caribbean class, she will delight you with Fried Green Plantain, known as either "Tostones" in Puerto Rico or "Patacones" in Costa Rica. Dessert brings us Arroz Con Leche and a Tres Leches Cake. All recipes are gluten free.

Thursday, August 28th

Flavors from the Pacific Rim
6:30 p.m.    $35
With Guest Instructor, Kelly Fong
Hands-On Class; Must be 18 to attend (ages 15 to 17 may attend with a parent).
The Pacific Rim encompasses all countries bordering the Pacific Ocean. Pacific Rim Cuisine, like the cultures of those nations, is rich in its variety. Flavors from Australia, Thailand, China, Malaysia, the U.S., Korea, Canada and the Pacific Islands are brought together. For those who enjoy variety, Pacific Rim Cuisine is the perfect excuse to take a snippet from here and a spice from there, to create a truly fusion cooking style.

Menu items include:

• Baja Papaya Ensalada
• Grilled Ginger Lemongrass Chicken
• Vegetable Hekka
• Steamed Rice
• Hawaiian Sweet Potato Pie

Tuesday, September 2nd

Raw, Healthy, Fit & Fabulous! - Pan Asian Finger Foods
6:00 p.m.    $20
With Pamela Spencer, Nutritionist & Raw Food Chef
Demo-Style Class; Open to all ages.
Everyone loves to eat with their hands and take food "to go"--which explains the popularity of finger foods like sandwiches. But the typical sandwich is high in carbs and can leave you feeling weighed down. Asian wraps (i.e. spring rolls and nori rolls) are the solution to energizing food on the go. Pair these wraps with other delicious entrées, sides, and dessert for an over-the-top pan-Asian feast! For more information please call Pamela Spencer, Nutritionist 916.996.6098.

Wednesday, September 3rd

Volunteer Orientation
6:00 p.m.    Free
With Salud! Cooking & Lifestyle School Instructor
Volunteers must be 21 or older.
Interested in assisting during Salud! Cooking classes? Be part of our volunteer program! Volunteer team members attend classes for free, while learning valuable culinary skills. Make no mistake; however, volunteers do work hard. You'll help prep and serve food and do dishes and then enjoy the fruits of your labor with complimentary food samples. You'll also take home menus and recipes from class. After volunteering for 4 classes, you may attend one Salud! Class (without working) for free!

Thursday, September 4th

Cooking with Air Chilled Chicken
6:00 p.m.    $25
With Guest Chef, John Dallett
Demonstration Class; Wine will be served; Must be 21 to attend
So just what is Air Chilled Chicken? It is the future of chicken processing and tasty at that! Benefits of eating this chicken are countless: 100% chicken, no added water, antibiotics or growth hormones and more. Join Chef John and learn how to make impressive dishes, as well as learning about air chilling. A tastier option indeed!

Menu items include:

• Chicken Marsala
• Brazilian Chicken Salad
• Chicken Flautas

Friday. September 5th

Friday Dinner With Friends
6:00 p.m.    $32
With Lynn Gowdy, Salud! Cooking & Lifestyle School
Hands-On Class; Wine Served; Must be 21 to attend.
Grab a few friends or just bring yourself and meet new faces in this Italian influenced class. We'll make Rustic Grisini, Mussels cooked in white wine, Baby greens with figs, Sausage, olive, sun-dried tomato & cream pasta, and Affogatto with cinnamon almond biscotti for dessert.

Sunday, September 7th

Knife Skills 101 & More
1:00 p.m.    $5
With Dominique Besson, Proprietor of Star Sharpening
Hands-On Class; Must be 21 to attend.
Join master knife sharpener Dominique to learn the basics of using a knife including how to correctly hold and cut items, sharpen your knife, different names and uses of knifes, proper cleaning and storage, domestic versus international knifes and more. This class runs approximately 1 1/2 hours. Be prepared to roll your sleeves up and practice your knife cuts under expert guidance!

Monday, September 8th

The Global Scene: Indian Dishes from Here, There and Everywhere
6:00 p.m.    $45
With Guest Chef Shankari Easwaran
Hands-On Class; Must be 18 to attend.
This month, the tour of India gives you dishes from a variety of areas.

Menu items include:

• Chicken Kofta - chicken meat balls served with a cool dip
• Chicken Pilaf/Pulao - basmati rice infused with aromatic spices and chicken
• Shrimp and Chili Sauce - shrimp soaked in lite cream and tomatoes
• Indian Fruit Salad - summer fruits drizzled with a sweet cinnamon and clove infused syrup.

Tuesday, September 9th

International Comfort Foods
6:00 p.m.    $45
With Guest Chef Dave Mapes
Hands-On Class; Must be 18 to attend.
Take a casual trip around the globe while sampling fare from the locals. In this class, you will prepare a selection of "comfort" type foods from various cultures. All dishes are great adaptations of authentic ethnic cuisine favorites.

Menu items:

• Crispy Tempura Seafood with Seasonal Citrus Aioli - Japan/ Portugal
• Crab Rolls with Pickled Asian Pears - Scandinavia
• Mandarin Sweet Spiced Duck - China
• Baccala Frito (Fried Salt Cod - Italy)
• Lauk Haram Jadah Chetti (Vegetable Curry- Malaysia)
• Psari Psimeno Me Saltsa Tahini (Fish Baked in Tahini Sauce - Greece)

Thursday, September 11th

Holy Trinity of the Table
6:30 p.m.    $25
With Jeremy Mosher, Cheese Specialist and Buyer, Whole Foods Market
Tasting Class; Wine will be served; Must be 21 to attend.
Join Jeremy Mosher on a tour of fromage, sampling Europe's least known cheeses. Travel from the Basque country to Croatia with crusty bread in hand exploring cheese, wine and other delectables.

Friday, September 12th

Ayurvedic Cooking for Fall: Listening to Nature's Wisdom
6:15 p.m.    $30
With Daniel Casbarro, The Yogi Chef, Educator and Herbalist
Demonstration Class; Open to all ages.
Join Chef Daniel for his favorite class, Ayurvedic Cooking for Fall. You'll learn to prepare foods to balance your body and mind, and also gain an understanding of the basics of Ayurvedic theory which include the 5 elements, 3 doshas (mind/body types), and the 6 tastes: sweet, sour, salty, bitter, pungent, and astringent. This class is essential for those seeking a more harmonious lifestyle.

Menu items include:

• Coconut Mung Beans
• Five Grain Gluten-Free Croquettes with Buttermilk Curry Sauce
• Spicy Sautéed Seasonal Vegetables with a Toasted Sesame Seed Chutney
• Making Homemade Ghee

Saturday, September 13th

Beer Tasting with Firestone Walker Brewing Company
3:00 p.m.    $5
With Mike Clark of Firestone Walker and Alexis Garcia, Whole Foods Beer Buyer
Tasting Class; Beer served; Must be 21 to attend.
Based in Paso Robles, California, Firestone Walker is the only brewery in America to use oak barrels to ferment their beers. This brings a unique and subtle taste to the common and educated beer drinker alike. Join Mike and Alexis and taste several beers such as Pale 31, Double Barrel Ale and more.

Sunday, September 14th

Savory Tarts
1:00 p.m.    $30
With Melida Dalziel, Pastry Chef, Whole Foods Market
Hands-On Class; Open to all ages.
This class will introduce students to tart dough and how to make and shape the dough in three different ways. You'll also have extra dough to take home. For appetizers, small plate items and entertaining, we'll make a Potato Onion Tart Tatin, Tomato and Fontina Tart, and a Sausage and Fennel Hand Pie.

Monday, September 15th

Worship the Cow
6:30 p.m.    $38
With Guest Instructor, Kelly Fong
Hands-On Class; Must be 18 to attend (teens 14 to18 can attend with a parent). Holy Cow! In many cultures the cow is worshiped and celebrated. Join us for a savory evening of beef.

Menu items include:

• Southeast Asian Warm Beef Salad
• Paniolo Teriyaki Steak with Pineapple Marmalade
• Mashed Potatoes and Kulfi (an India spiced ice cream)

Tuesday, September 16th

Natural kids are Healthier Kids!
6:00 p.m.    $10
With Pamela Spencer, Nutritionist & Raw Food Chef
Lecture and Discussion Class; Open to all ages.
Give your family a healthy start with natural, holistic solutions. Learn how to help your family take a more natural, nurturing and safer approach for your babies' and children's needs, avoiding most prescribed and over-the-counter medicines. For more information call: Pamela Spencer at 916.996.6098.

Wednesday, September 17th

African Cuisine: Exotic Flavors from Abroad
6:15 p.m.    $30
With Guest Chef, Daniel Casbarro
Demonstration Class; Must be 18 to attend.
Come explore the cuisine of Africa. We'll prepare tasty dishes that will excite your palate and make your senses dance. We'll start with simple and delicious Moroccan spiced lentil soup and finish with a dairy-less and cane sugar-free dessert that will knock your socks off.

Menu items include:

• Moroccan Lentil Soup
• Senegalese Lemon Chicken
• Fragrant Berbere Spiced Rice Pilaf
• Mango Ice Cream

Friday, September 19th

Heart to Heart with Enzymatic Therapy
6:30 p.m.    Free
With Guest Instructor, Tracy Bonnett
***Sign-Ups In-Store Or By Phone Only***
Lecture and Discussion Class; Open to all ages.
Wanting to learn about heart healthy supplements like CoQ10 or ways to maintain healthy cholesterol and blood pressure levels? Join Tracey Bonnet from Enzymatic Therapy to discuss heart health and steps you can take towards a heart healthy life. We will discuss a holistic approach to heart health including education about natural products that can support keeping blood pressure and cholesterol within a normal range and general cardiovascular health.

Sunday, September 21st

Kids' Club - Remember Your Breakfast!
12:00–1:30 p.m.    Free for Kids' Clubs Members, Ages 5-12
With Claudia French, Whole Foods Market Produce Team Member
***Sign-Ups In-Store Or By Phone Only***
Sign-up for Whole Foods Market Kids' Club at Customer Service. Parents welcome to participate. We'll talk about the importance of eating breakfast and make easy breakfast bars, enjoyed with fruit.

Monday, September 22nd

The Global Scene: Vegetarian Tour of India
6:00 p.m.    $45
With Guest Chef Shankari Easwaran
Hands-On Class; Must be 18 to attend.
More Indian vegetarian delights to learn how to make while increasing your knowledge of Indian cooking and spices.

Menu items include:

• Pooris - crisp fried ballons of delight, Pooris are made with wheat flour & rolled into thin rounds.
• Channa Masala - channa masala is the perfect side dish for pooris. Garbanzo beans cooked in a tangy tomato sauce.
• Potato Kurma - boiled potatoes sautéed with onions and seasoned with chick peas, ginger and turmeric.
• Shrikand - yogurt seasoned with saffron, cardamom and sugar, commonly enjoyed with pooris or as a dessert.

Wednesday, September 24th

Medical Approach to Nutrition
6:30 p.m.    Free
With Dr. Kelly Sutton, MD
Lecture and Discussion Class; Open to all ages.
***SIGN-UPS IN-STORE OR BY PHONE ONLY***
With over 37 years of medical practice experience, Dr. Sutton is not a stranger to nutrition and how it effects your health. She will discuss important nutritional principals for individuals including the quality of foods, preparation for digestibility and the rhythm of eating. She will include particular medical needs in an individual's history, viz blood type, irritable and inflammatory bowel disease and the most important supplements including natural remedies. Come with your questions about nutrition and health.

Friday, September 26th

Step Up and Start Cooking: Pantry Cooking
6:30 p.m.    $25
With Guest Instructor Chris Chisholm
Hands-On Class; Must be 18 to attend.
Ever come home, open the pantry or refrigerator door and stare, wondering what to make? Chris will cover standard pantry items and show you how to create a delicious and quick meal from items on hand. He will do just that during this class. Menu items are unknown because we don't know what will be in the pantry and fridge on Friday, September 26th!

Monday, September 29th

Cooking for Diabetics
6:00 p.m.    $25
With Korrie Hicks, Meals for Life Coach
Demonstration Class; Open to all ages.
If you are diabetic or know anyone who is, then this class is for you. Keeping with a low sugar diet and eating for the day, Korrie will discuss the glycemic index, how it works and the difference between high and low glycemic foods. She'll show you several diabetic friendly foods such as including mac n' cheese, banana bread, lean BBQ pork and more. For more information about Korrie, go to http://mealsforlifecoach.com/default.aspx.

Tuesday, September 30th

End of Summer Quick and Elegant Entertaining with Ducktrap River
6:00 p.m.    $25
With Guest Instructor, Robbie Woods
Demonstration Class; Wine will be served; Must be 21 to attend.
Are you familiar with Ducktrap River of Maine? They produce superb smoked seafood and have been for over 30 years. Adhering to Whole Foods' strict quality standards, nothing is added, just brine, herbs, evaporated natural cane juice, and spices in combination with the savory smoke of northern fruit and hardwoods. This class will introduce you to a variety of smoked seafood and stylish hors' d oeuvres, salads and main dishes, and, you'll get to enjoy one or two of each in class.