Bowery Culinary Center

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Whole Foods Market
95 East Houston St
New York, NY 10002
212.420.1320
212/420.1360 fax

Between Bowery and Chrystie Streets
email: nehou.culinary.center@wholefoods.com

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 events, one-on-one instruction, team building, product launches, book signings and other community events.

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.

How to Register for Classes

• Call 866-462-2838, 9:00 a.m. to 8:00 p.m.
• Register Online
• Get More Information
• Join Our Mailing List

Friday, May 9th

Sea Vegetables
Demonstration and Tasting
6:30–7:15 p.m.    Free
Wai Chu, Culinary Center Director, Whole Foods Market Bowery

On the Menu:

• Sesame & Sea Vegetable Salad
• Spicy Seaweed Snacks

Saturday, May 10th

Diez De Mayo! A Mexican Celebration
Hands-on
Vegetarian
2:00–4:00 p.m.    $40, For up-and-coming chefs ages 10 to 14 (approximately).
Christine Carroll, Culinary Center Director, Whole Foods Market Bowery and Wai Chu, Culinary Center Educator
We're a few days behind on our Cinco de Mayo celebrations, but that isn't stopping us from cooking up a fiesta! Try your hand at Mexican favorites cherished the world over.

On the Menu:

• Guacamole and Chips
• Black Bean and Cheese Tamales
• Mexican Hot Chocolate with Baked Cinnamon Churros

Monday, May 12th

Open The Sesame - Thai Cuisine With Soul
Hands-on
6:00–9:00 p.m.    $55
Petom Kochawattana, chef/owner of Open the Sesame
Petom, chef/painter/musician and owner of the Open the Sesame in Manhattan's Lower East Side, kicks down the doors of his kitchen to show you some of the fabulous dishes from his menu. He learned the craft of Thai cooking in Bangkok from his mother and attributes his talent in the kitchen to the "magical powers of sticky rice." Join us for what promises to be a loud, amazing, fun, delectable, vibrant journey into Thai cooking.

On the menu:

• Tom Yum Soup
• Thai Beef Salad
• Pad Cee Eew (Broad Noodles with Garlic)
• Kew Wan (Green Curry Chicken with Eggplant)
• Iced Ginger Pandanus Tea

Tuesday, May 13th

Sketch It And Eat It!
Vegetarian 3:00–5:00 p.m.    $15
Seiji Ikuta, instructor from the Grange House and Wai Chu, Culinary Center Educator
Hungry for some great art? Sharpen those pencils and join us for an afternoon of sketching and eating. Create a still life drawing of fresh fruits and vegetables from the market, then watch as we turn all that food into some tasty snacks. Seiji Ikuta, art and painting instructor at the Grange House, will help you create your next masterpiece and Wai Chu, our Culinary Center Educator, will show you how to express your creativity in the kitchen by making some easy dishes from all that food. Artists of all levels are welcome. Please bring your own sketch pad and pencils.

On the Menu:

• Fennel and Corn Canapés
• Mushroom and Sage Frittata
• Fresh Fruit Platter

Wednesday, May 14th

Jim Lahey Of The Sullivan Street Bakery Presents: The No-Knead Method
Demonstration Only
Vegetarian
12:00–1:30 p.m.    $25
Popularized by Mark Bittman's December 2006 Minimalist column in The New York Times' "Dining & Wine" section, Jim Lahey's No-Knead Method for bread baking has become a favorite of cooks worldwide. Just a few simple ingredients and time for the yeast to do all the work, and you too can bake wonderful, fresh, rustic bread at home. In this class, Jim will provide hands-on instruction and demonstration to get you baking the perfect loaf in no time.

On the menu:

• One Perfect Loaf

Thursday, May 15th

Artisanal American Cheese
Lecture and Tasting
Vegetarian
7:00–8:30 p.m.    $25
Poul Price, Whole Foods Market Bowery
Get a taste of our Fromagerie's home-team treasures with cheesemonger Poul Price. The evening will start with a crash course in the basics and expand into the complexities of our stellar offerings from all over the United States.

Saturday, May 17th

Baking With Agave Nectar
Hands-on
2:00–5:00 p.m.    $55
Ania Catalano, author of Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener
Join Ania Catalano, author of Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener, at an agave baking class, where you will make several delectable treats from her new book. Agave nectar is a natural, organic, low-glycemic sweetener that is ideal for diabetics, those with hypoglycemia, children and adults with diet restrictions and allergies, as well as anyone seeking to break the sugar habit, but loves gourmet desserts with deep satisfying sweetness.

On the menu:

• Banana's Flambé over Crêpes
• Ultimate Fudgy Brownies
• Raspberry Linzertorte Cookies

Monday, May 19th & Monday June 2nd

Publish Your First Cookbook - Two-Day Workshop Intensive
7:00–9:00 p.m.    Monday, May 19th
7:00–9:00 p.m.    Monday, June 2nd
Join us for an informative workshop on how to turn your big culinary idea into the next great cookbook. You'll learn the ins and outs of cookbook publishing and how to avoid some serious pitfalls along the way. This intensive two-day workshop will be led by Culinary Center Educator Wai Chu who recently completed his first cookbook on dumplings, which will be published in 2009 by HarperCollins. Two-Day Workshop Fee. $85.
Day 1
Topics: Write an Effective Cookbook Proposal; Pros and Cons of Literary Agents; Finding the Right Publisher for Your Book; Contract Negotiations
Day 2
Topics: Recipe Writing 101; Recipe Testing; Working with Your Editor; Thoughts on Food Photography and Styling; Marketing Your Cookbook

Thursday, May 21st

Knife Skills
Hands-on
6:30–9:30 p.m.    $65
Christine Carroll, Culinary Center Director, Whole Foods Market Bowery
Let Culinary Center Director Christine Carroll 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 work well at home for an elegant weeknight meal.

On the Menu:

• Bass and Tomato Fondue Baked in Parchment
• Honey-Roasted Carrot Batonettes,
• Citrus, Red Onion and Avocado Salad

Friday, May 23rd

Meals For Under $15
Demonstration & Tasting
6:00–7:00 p.m.
Ariel Norwood, Demonstration Coordinator, Whole Foods Market Bowery
Family meals in $15 or less? Of course! Learn two new recipes that feed a family within a budget.

On the Menu:

• TBD - Stay tuned to our online calendar for menu items

Tuesday, May 27th

Feeding Fido: Homemade Cooking For Your Favorite Pooch
Hands-on
6:30–8:30 p.m.    $55
Betty Wong, owner of Buttercup's Paw-tisserie
Just because your furry friend can't bark an order doesn't mean he clueless about good food. Let Buttercup's PAW-tisserie owner and baker Betty Wong show you how to cook for the dog in your life, using the freshest premium ingredients. Learn simple techniques that will allow you to cook meals and bake treats from the heart, with your dog's preferences and health in mind. Bone Appetit!

On the Menu:

• Salmon Nori Biscuit
• Tail-Waggin' Steak Tartare
• Canine Quiche
• Doggie Dessert

Wednesday, May 28th

East Meets West: Turkish Inspired Dishes
Hands-on
6:00–9:00 p.m.    $55
Colombe Jacobsen, coordinator of Harvest Time in Harlem
Turkey has historically been the gateway between the East and West; Europe's door into Asia where cultures have traded culinary ideas and recipes for generations. Join Colombe Jacobsen, cook, indie-actress and contestant on The Next Food Network Star as she teaches you how to adapt traditional Turkish dishes to your own home. Learn how to make substitutions for authentic Turkish ingredients like Turkish paprika and pomegranate molasses, evoking the Egyptian spice market of Istanbul. We will focus on quick-to-make but wonderfully savory Turkish dishes that a cook of any ability can accomplish.

On the menu:

• Turkish Wontons with Yogurt and Browned Butter Sauce
• Tomato Salad with Pomegranate Molasses
• Seasonal Vegetable Crudités with Taratour Sauce
• Walnut-Stuffed Figs

Thursday, May 29th

Pizza And Beer
Lecture and Tasting
7:00–8:30 p.m.    $40
Mark Bello, chef at Pizza a Casa, and Jeff Gorlechen of Sixpoint Craft Ales Prepare for an event that's anything but your average evening on the sofa with a slice and a six pack. Join Mark Bello, instructor and chef at Pizza a Casa, as he bakes off handcrafted pies to be paired with distinctive ales from Jeff Gorlechen of Sixpoint Craft Ales in Brooklyn.

On the menu:

• Handcrafted Artisanal Pizzas
• A Selection Sixpoint Craft Ales

Friday, May 30th

Dim Sum: Chinese Tea Brunch
Hands-on
6:30–9:00 p.m.    $55
Wai Chu, Culinary Center Educator
Dim sum literally means "a touch of the heart" because it is a meal where you share a variety of small, lovingly prepared dishes with your family and friends. It is a Cantonese tradition that became popular in teahouses along southern China, where weary travelers would stop for a cup of tea and some food. Culinary Center Educator Wai Chu will discuss how this meal has become a ritual for so many families, including his own, and will show you how you can make some of these dishes in your home kitchen.

On the Menu:

• Pork and Shrimp Shao Mai Dumplings
• Spareribs with Black Bean Sauce
• Hot Peppers Stuffed with Fish and Shrimp Paste
• Sticky Rice Wrapped in Lotus Leaves
• Egg Custard Tarts

Wednesday, June 4th

Bowery Book Club: The Lost Ravioli Recipes Of Hoboken
7:00–9:00 p.m.    $35, Includes copy of book.
Laura Schenone, author of The Lost Ravioli Recipes of Hoboken
The inaugural Bowery Book Club starts off with gusto and garlic as Laura Schenone, author of The Lost Ravioli Recipes of Hoboken: A Search for Food and Family, brings the pages of her personal memoir to life in our Culinary Center. This informal gathering starts off with a cooking demonstration by the author (raviolis of course!) and segues into a book discussion fueled by everyone in attendance. Class price includes a copy of the book, which can be picked up at customer service in our store. Reading the book prior to attendance is strongly encouraged and discussion questions will be e-mailed to all participants one week prior to the club meeting. (If you want to attend but already own a copy of this book, please contact Christine Carroll, Culinary Center Director, at christine.carroll@wholefoods.com.)

On the menu:

• Ravioli
• Salad
• Cheesy Garlic Bread

Thursday June 5th

Vegan Chocolate Decadence For Everyone
Demonstration or Interactive and Book Signing
Dairy-Free
6:00–9:00 p.m.    $55
Fran Costigan, author of More Great Good Dairy-Free Desserts Naturally
If you love uncompromisingly delicious, real chocolate desserts, and want to lose the white sugar, bleached flour, cholesterol and trans fats, you won't want to miss this fun-filled, class taught by the "Diva of Dairy-Free Desserts," pastry chef and author, Fran Costigan. You'll learn how to use whole grain flours, unrefined sweeteners, organic and fair-traded chocolates, substitutions for dairy, including milk, butter to make pure chocolate desserts that are guaranteed to satisfy the most ardent chocoholics! Spelt flour and gluten-free options will be discussed.

On the menu:

• Gold-Dusted Chocolate Truffle Layer Cake, Amazing Low-Fat Fudgy-Nibby Brownies
• Just One Pan Hot Fudge Sundae Cake
• Crisp & Gooey Chocolate Chip Cookies
• New York Egg-less Cream

Saturday, June 7th

Lunchbox Love
Hands-on: ages 4 to 10
2:00–4:00 p.m.    $40, Class cost includes the unique book that is part toy and part cookbook.
Cricket Azima, author of Everybody Eats Lunch
Join children's cookbook author Cricket Azima and have fun making recipes from her book Everybody Eats Lunch. Students will prepare international lunchbox dishes that encourage children to appreciate world culture while reinforcing healthful eating habits in a creative way. Your lunchbox has never felt so loved!

On the Menu:

• Bunny Chow (South African Chicken Sandwich)
• Jamaican Beef Patties
• Japanese Rice Balls

Notices

About our Culinary Center Director

Christine Carroll grew up eating the delicacies of her Brooklyn roots (lupini beans, pine-nut studded meatballs) while falling in love with the foodways native to each state she passed throughout her childhood (sugar on snow in VT, spoonbread in VA). A graduate of the The College of William and Mary with a degree in neuroscience, Christine held research positions at Harvard and Pfizer before finding her culinary calling in Cambridge, England. Returning from overseas after three years of professional restaurant work, she received the Women Chefs and Restaurateurs scholarship and pursued her culinary education at The French Culinary Institute. Christine has worked in the test kitchen of Saveur Magazine, the production kitchen of the PBS show, Chef's Story as well as held a chef-instructor position at Williams-Sonoma. Most recently, Christine founded CulinaryCorps, a non-profit organization that launches volunteer outreach experiences for culinary students and professionals. Christine currently sits on the culinary advisory board of the Edible Schoolyard NOLA and is looking forward to forging local non-profit relationships here in the Bowery. As the Culinary Center's newest Director, Christine is excited to help the center become "the soul of the store."

Host your next event at the Culinary Center!

Contact Christine for more details at christine.carroll@wholefoods.com.