Lamar Culinary Center

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Whole Foods Market
525 N Lamar Blvd
Austin, TX 78703
512.476.1206
512.476.5704 fax

Calendar

• Notices
• Summer Kids Series: Five Fingers, Five Ingredients
• April Calendar in PDF Format

Now Available: Private Cooking Classes

Friday, May 2nd

Girls' Night Out (Hands On)
6:30–9:00 p.m.    $65
Michael Wake, Chef Instructor
Join our popular girls-only class and learn to create a series of exotic, sweet and spicy dishes.
Menu includes: Citrus Grilled Shrimp Skewers with Tamarind Chutney; Jerk Spiced Pork Tenderloin; Pineapple and Papaya Salsa; Poached Baby Bok Choy; Cinnamon Brown Sugar Orange Mashed Yams; and Key Lime Pie.

Saturday, May 3rd

Pasta Workshop (Hands On)
10:00 a.m. to 1:00 p.m.    $75
Culinary Center Staff
Spend a few hours learning so you can enjoy great pasta meals for a lifetime. Learn techniques for preparing and mixing quality pasta dough, cutting by hand and with a machine, and proper cooking methods for fresh pasta. Make basic pasta dough, filled ravioli, linguini and fettuccine; then create simple, seasonal sauces.
Menu includes: Fettuccine with Fresh Tomato Sauce with Olives, Capers and Basil; Ravioli with Spinach Walnut Filling and Red Pepper Cream Sauce; and Tomato Linguini with Arugula Pesto and Mozzarella.

Tuesday, May 6th

Seasonal Bistro (Hands On)
6:30–9:00 p.m.    $65
Sonya Cote, Whole Foods Market Team Member
A bistro is a place where people feel comfortable, enjoy fresh food and quench their thirst. Seasonal food refers to the time of year when a specific fresh food is at its best. Sonya has combined the two in this delightful menu that includes Spicy Grilled Shrimp with Apricot Honey Chutney; Pancetta Wrapped Cod with Sautéed Tart Plums and Onions in Herbed Cream Sauce; Sautéed Rainbow Chard with Marinated Goat Cheese; and Roasted Asparagus Salad with Lemon Vinaigrette.

Wednesday, May 7th

Lunch Express
12:00–1:00 p.m.    $18
Culinary Center Staff
Ditch the brown bag and join us in the express lane to learn quick and easy recipes while enjoying a chef-prepared lunch.
Menu includes: Arugula Salad with Raspberry Vinaigrette and Prosciutto Crisps; Grilled Pesto Chicken with Vegetable Risotto; and Espresso Panna Cotta.

Friday, May 9th

Mom's Night Out (Hands On)
6:30–9:00 p.m.    $65
Culinary Center Staff
This moms-only class makes a great gift for Mother's Day! While enjoying an evening of sparkling wine with savory and sweet nibbles, Mom learns to create an assortment of impressive appetizers.
Menu includes: Asparagus Puffs; Parmesan Baked Prosciutto Cups; Wild Mushroom and Phyllo Triangles; Smoked Salmon on a Corn Pancake with Caviar; Tuscan Rub Pork Loin with Red Pepper Coulis; Gorgonzola and Pear Pissaladière; Crab Artichoke and Parmesan Dip with Herb Crostini; Grilled Asparagus Gribiche; Brie en Croute with Fig Spread, Caramelized Pears and Hazelnuts; Profiteroles with Grand Marnier Cream and Chocolate Glaze; Lemon Curd Tarts with Blueberries; and Chocolate Dipped Strawberries.

Saturday, May 10th

Young Kids In The Kitchen: Mother's Day Brunch (Hands On)
10:00 a.m. to 12:00 p.m., Ages 5-8    $35
Culinary Center Staff
Make this Mother's Day really special by surprising Mom with a memorable brunch made from scratch. With guidance from our staff, kids prepare a breakfast menu to take home and serve Mother's Day morning.
Menu includes: Ambrosia; Sausage and Egg Quiche; and Fruit Turnovers.

Kids In The Kitchen: Mother's Day Brunch (Hands On)
1:00–3:00 p.m., Ages 9-12    $35
Culinary Center Staff
Let Mom relax and enjoy Mother's Day by preparing her a memorable brunch. With guidance from our staff, kids prepare a breakfast menu to take home and serve Mother's Day morning.
Menu includes: Ambrosia; Ham and Cheese Strata; and Fruit Strudel.

A Taste Of South African Wines
5:00–7:00 p.m.    $50
Bruwer Raats, Winemaker
The secret's out! April's release of Wine Spectator notes that nearly one-quarter of the South African wines they reviewed rated 90 points or higher. These wines sell for a fraction of the price as equivalent wines from France or California. Join winemaker Bruwer Raats to taste and discuss South Africa, its secret wine values and their ability to pair with all foods. Raats Family Wines has established itself as a new world leader in the production of Chenin Blanc and Cabernet Franc. A selection of the wines tasted will be paired with appropriate appetizers. As an added bonus during the last portion of class Bruwer will escort guests on a tour of the wine department in Whole Foods Market.

Tuesday, May 13th

Tuesday Morning Supper Club (Hands On)
10:00 a.m. to 12:30 p.m.    $50
Cheralyn Schmidt, Culinary Center Instructor
While the kids are at school, enjoy a morning of cooking in our relaxed sun-drenched kitchen. Cheralyn shares tips and techniques for creating flavorful meals, and best of all you take home a three-course dinner without having to clean a single pot.
Menu includes: Fish Papillote (Parchment) with Fresh Vegetables in a White Wine Butter Sauce with Herbs; Frisée and Watercress Salad with Toasted Walnuts, Pears and Grapefruit Citranette; and Summer Berry Cobbler.

Wednesday, May 14th

Wines And Cheeses Of Italy
6:30–8:30 p.m.    $45
Devon Broglie, Whole Foods Market Regional Wine Expert
Italian wines and cheeses are as diverse as their enchanting country of origin. Learn to identify nuances of the different grapes, aging techniques and regions as you sip and snack. Taste several wines, from rustic to cosmopolitan, paired with appropriate cheeses.

Thursday, May 15th

Lunch Express
12:00–1:00 p.m.    $18
Culinary Center Staff
Tired of the same old restaurants for lunch? Sit back, relax and enjoy a cooking class and chef-prepared meal in one hour. Our
Menu includes: Warm Frisée Salad with Bacon Dressing; Crusted Chicken with Vodka Sauce and Seasonal Roasted Vegetables; and Chocolate Profiteroles with Ice Cream.

Dinner Express
6:00–7:00 p.m.    $25
Culinary Center Staff
Start your evening off relaxing in our kitchen instead of sitting in rush hour traffic. Let our chefs take you into the fast lane of making a complete gourmet meal.
Menu includes: Fried Artichoke Hearts with a Lemon Garlic Aioli; Warm Frisée Salad with Bacon Dressing; Crusted Chicken with Vodka Cream Sauce and Seasonal Roasted Vegetables; and Chocolate Profiteroles with Ice Cream. Dinner includes one glass of our house wine.

Friday, May 16th

Mom's Night Out (Hands On)
6:30–9:00 p.m.    $65
Culinary Center Staff
This moms-only class makes a great gift for Mother's Day! While enjoying an evening of sparkling wine with savory and sweet nibbles, Mom learns to create an assortment of impressive appetizers.
Menu includes: Asparagus Puffs; Parmesan Baked Prosciutto Cups; Wild Mushroom and Phyllo Triangles; Smoked Salmon on a Corn Pancake with Caviar; Tuscan Rub Pork Loin with Red Pepper Coulis; Gorgonzola and Pear Pissaladière; Crab Artichoke and Parmesan Dip with Herb Crostini; Grilled Asparagus Gribiche; Brie en Croute with Fig Spread, Caramelized Pears and Hazelnuts; Profiteroles with Grand Marnier Cream and Chocolate Glaze; Lemon Curd Tarts with Blueberries; and Chocolate Dipped Strawberries.

Saturday, May 17th

Gluten-Free Pizza Party
10:00 a.m. to 12:00 p.m.    $45
Tricia Lewis, Gluten-Free Creative Cook
Our guest instructor has gluten sensitivities and firsthand knowledge of living with a gluten-free diet. Tricia likes to create simple food that falls within her dietary restrictions and tastes good.
Menu includes: Individual Portobello Mushroom Pizzas; White Pizza with a Zucchini Crust; Traditional Pepperoni Pizza; and Mexican Pizza.

Wednesday, May 21st

Vegan Backyard BBQ
6:30–8:30 p.m.    $45
Erika Martin, Whole Foods Market Team Member
The summer entertaining season is almost upon us. Thankfully, vegan outdoor grilling isn't limited to veggie burgers. Why not surprise all of your guests with something health conscious, creative and delicious?
Menu includes: Stuffed Grilled Portobello Mushrooms; Grilled Eggplant, Tomato and Basil Napoleon; Hawaiian Barbecue Vegetables; and No-Bake Strawberry Parfait.

Thursday, May 22nd

Grillin' With Roy's Boys
6:30–8:30 p.m.    $50
Russell and Rodney Stockstill, Meat Experts
Memorial Day weekend is the official kick-off to the grilling season. Whether you are still learning the difference between direct and indirect heat or are a master of your backyard grill, Russell and Rodney get you ready to fire it up. Join our favorite grilling guys as they guide you through Beef Satay with Mango Salsa; Buffalo Burger with Gorgonzola and Veggie Chips; Stuffed Pork Tenderloin with Chipotle Cherry Sausage and Garlic Mashed Potatoes; and a Fruit Martini.

Friday, May 23rd

Seasonal Bistro: Grill It! (Hands On)
6:30–9:00 p.m.    $65
Sonya Cote, Whole Foods Market Team Member
Inspired by the bounty of the season, Sonya has created a menu that is fresh, flavorful and perfect for your next backyard party.
Menu includes: Grilled Eggplant and Mushroom Salad with Roasted Garlic and Lemon Zest; Grilled Fennel with Sweet Chili Oil and Sautéed Greens; Perfectly Grilled Rib Eyes with Basil-Roasted Tomatoes; and a Chocolate Tartlet with Seasonal Fruit.

Saturday, May. 24th

Cutting-Edge Knife Skills (Hands On)
10:00 a.m. to 1:00 p.m.    $65
Cheralyn Schmidt, Culinary Center Instructor
Preparing a meal quickly is easy when you can slice and dice like a pro. This hands-on class helps you develop knife skills that make cooking more enjoyable. Cheralyn teaches correct technique and basic culinary cuts with guided practice. Our small class size offers a great deal of one-on-one instruction.

Wednesday, May 28th

Antipasto
6:30–8:30 p.m.    $45 Mary Ann Robalino, Italian Cook
As a first generation Italian-American, Mary Ann learned authentic Italian cooking from her parents and grandparents. In this class she shares some of her favorite family recipes for the antipasto course.
Menu includes: Insalata; Prosciutto and Fresh Figs; Provolone and Tomato Toss on Bruschetta; Stuffed Eggplant Pockets; and Stuffed Clams.

Thursday, May. 29th

Lunch Express
12:00–1:00 p.m.    $18 Culinary Center Staff
Why stand in line at the mega-buffet when you can have an equally quick getaway and enjoy a complete demonstration and gourmet lunch.
Menu includes: Menu Change Mushroom and Pork Wonton Soup; Beef Stir Fry with Snow Peas and Bean Sprouts; and Green Tea Pudding Chantily Cream.

Saturday, May 31st

Welcome To Your Kitchen: Cooking 101 (Hands On)
10:00 a.m. to 4:00 p.m.    $125
Culinary Center Staff
Determined to learn how to cook, but unsure where to start? This class is designed for the beginning cook with an introduction to basic methods and techniques. These fundamentals provide a foundation so you can enjoy cooking, improve eating habits and develop confidence in the kitchen.
Menu includes: Minestrone; Greens with Balsamic Vinaigrette; Roasted Chicken with Herb Butter; Basic Rice Pilaf with Variations; Sautéed Seasonal Vegetables; Poached Salmon with Citrus Salsa; and Crème Caramel.

Tuesday, June 3rd

Indian Vegetarian
6:30–8:30 p.m.    $45
Chaya Rao, Indian Vegetarian Cooking Expert
Chaya Rao, originally from Bangalore, began cooking in India with her family at the age of nine. Her specialty lies in the vegetarian cuisines of India. Exposure to different types of cuisine has impacted her current cooking style. This class focuses on using some of the traditional flavors of India with quick cooking methods perfect for getting authentic taste without a lengthy time investment.
Menu includes: Samosas; Mint and Cilantro Chutney; Date and Tamarind Chutney; Cucumber Lassi; Aloo Gobhi (Potatoes and Cauliflower); Biryani; and Carrot Halwa.

Wednesday, June 4th

Spa Cuisine
6:30–8:30 p.m.    $45
Elisa and Ed McClure
Authors and Owners of Limestone Grille/Ye Kendall Inn/Zoe 8 Total Health Program As owners of a spa, Ed and Elisa know the true meaning of "spa cuisine"-low calorie, high taste, satisfying and detoxifying foods. Learn some surprising secrets of true lean cuisine as Ed and Elisa share their healthy and satisfying menu. Elisa's recipes are also always gluten-free.
Menu includes: Grilled Wild Shrimp Salad; Avocado Cream; Quinoa Fattoush; Herbed Flatbread; Fresh Strawberry Fandango; and Ginger Lemongrass Tea.

Thursday, June 5th

Cowgirl Cuisine
6:30–8:30 p.m.    $45
Paula Disbrowe, Chef and Author of Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch
Paula's cookbook is packed with rustic recipes full of big, bold Texas flavors. Experience them for yourself as she creates a fresh, easy-to-prepare menu while sharing experiences and personal stories of the ranch life that inspired her book.
Menu includes: Pickled Shrimp with Beer and Lime; Roasted Eggplant and Tomato Gratin; Cowgirl Steaks with Pink Peppercorns and Red Onion Marmalade; and Chocolate Pecan Squares.

Friday, June 6th

Pasta Workshop (Hands On)
6:00–9:00 p.m.    $65
Mary Ann Robalino, Italian Cooking Expert
A few hours of practice is all it takes to enjoy great homemade pasta meals for a lifetime. Combine seasonal ingredients with authentic, handmade pasta for fresh, hearty meals. Learn techniques for preparing and mixing quality pasta dough, cutting by hand and with a machine, and proper cooking methods for fresh pasta.
Menu includes: Tortellini in Brodo; Linguini with Sweet Tomatoes and Garlic Summer Sauce; and Spaghetti with Creamy Spring Vegetable Sauce.

Tuesday, June 10th

Seasonal Bistro (Hands On)
6:30–9:00 p.m.    $65
Sonya Cote, Whole Foods Market Team Member
Summer is the time of year when many foods are at their best-fresh, ripe and tasty. Learn to prepare several of Sonya's favorite fresh picks.
Menu includes: Vidalia Onion Soup and Crème Fraiche; Fig and Chard Stuffed Quail with Port Sauce; Yukon Gold Potato and Celery Mash; and Marinated Haricot Verts.

Thursday, June 12th

Premium Meat Menus
6:30–8:30 p.m.    $50
Russell and Rodney Stockstill, Meat Experts
Get to know premium meat cuts that meet our exceptionally high quality standards. Then pair them up with a crisp salad or fresh, seasonal fruits to create unique meals.
Menu includes: Grass-fed Tenderloin with Horseradish Salsa; Oven Sirloin with Garlic Mashed Potatoes; New York Strip with Grilled Lettuce Salad; Buffalo Ribeye with Black Bean Mango Salsa; and Grilled Pears Mexicana.

Friday, June 13th

Teens In The Kitchen: French Flair (Hands On)
10:00 a.m. to 12:00 p.m., Ages 13 and up    $50
Leona Bates Culinary Center Instructor
Inspire a new level of culinary appreciation in your teen with this exploration of a country and its cuisine.
Menu includes: Salmon and Vegetable Papillote; Potato and Leek Gratin; and Crème Brulee.

Date Night: Couples In The Kitchen (Hands On)
6:30–9:00 p.m.    $145 per couple
Culinary Center Staff
Share the kitchen with your significant other while learning to create tantalizing, romantic meals together.
Menu includes: Tomato and Basil Soup; Pepita- and Herb-Crusted Pork Tenderloin; Fresh Roasted Corn Polenta; Pear Polenta Souffle; and Green Rice.

Tuesday, June 17th

Everyday Vegetarian: Mediterranean Appetizers (Hands On)
6:30–9:00 p.m.    $65
Culinary Center Staff
Delight in the contrasting flavors and textures of Mediterranean-inspired meal starters.
Menu includes: Roasted Eggplant Spread; Hummus with Endive Leaves; Spanakopita Triangles; Dolmas; and Swiss Chard Rolls with Spiced Red Pepper Jam.

Wednesday, June 18th

Lunch Express
12:00–1:00 p.m.    $18
Culinary Center Staff
Join us for our popular lunchtime learning class where you enjoy a chef-prepared menu and a cooking class-all in one hour!
Menu includes: Fresh Peach and Mozzarella Bruschetta with Basil; Penne with Roasted Red Bell Pepper Pesto and Grilled Chicken; and Chocolate Mocha Ricotta Cake.

Japanese Cuisine
6:30–8:30 p.m.    $45
Mat Clouser, Corporate Executive Chef, Kenichi Restaurants
Step into a world of Japanese cooking and establish a new repertoire of popular Japanese dishes that will make a big impression on your dinner guests.
Menu includes: Sunomono Salad; Seared Ahi Tuna; Beef Teriyaki; and Coconut Rice Pudding.

Thursday, June 19th

Wine And Food Pairings From South America
6:30–8:30 p.m.    $45
Ralph Kennedy, Moet Hennesy
Join us for a taste of South America as we sample great wines from Argentina and Chile. Featuring wines from Terrazas de los Andes and Casa Lapostolle, two of the premiere wineries in South America. These will be paired with delicious appetizers created by the Culinary Center Catering Department.

Fri, June 20th

Teens In The Kitchen: Italian Cafe (Hands On)
10:00 a.m. to 12:00 p.m., Ages 13 and up    $50
Leona Bates, Culinary Center Instructor
Teens tour the tastes of Italy with these classic recipe selections. Menu features Crispy Eggplant Bites; Handmade Lasagna; and Banana Crepes with Hazelnut Sauce.

Dad's Night In The Kitchen (Hands On)
6:30–9:00 p.m.    $65
Culinary Center Staff
Give Dad a father's day gift he will never forget: a lesson in creating a hearty, flavorful meal fit for a king. Yes, Dad will be cooking it!
Menu includes: Spicy Seafood Gazpacho with Garlic Rubbed Croutons; Stuffed Double Rib Pork Chops with Smoked Gouda and Chorizo; Grilled Seasonal Vegetables; Saffron Rice Salad; and Strawberry Shortcake with Jack Daniel's Cream.

Friday, June 21st

Dad's Night In The Kitchen (Hands On)
6:30–9:00 p.m.    $65
Culinary Center Staff
Give Dad a father's day gift he will never forget: a lesson in creating a hearty, flavorful meal fit for a king. Yes, Dad will be cooking it!
Menu includes: Spicy Seafood Gazpacho with Garlic Rubbed Croutons; Stuffed Double Rib Pork Chops with Smoked Gouda and Chorizo; Grilled Seasonal Vegetables; Saffron Rice Salad; and Strawberry Shortcake with Jack Daniel's Cream.

Tuesday, June 24th

Seasonal Bistro (Hands On)
6:30–9:00 p.m.    $65
Sonya Cote, Whole Food Markets Team Member
Escape the sizzling outside temperatures and cool off at the bistro with Sonya's fresh, seasonal recipes.
Menu includes: Mango, Crab and Spinach Salad; Pan Roasted Pork Tenderloin with Summer Vinaigrette; Zucchini Fritters with Cherry Tomato Confit; and Watermelon Agua Fresca.

Wednesday, June 25th

Culinary Adventures Cookbook Club
6:30–8:30 p.m.    $65
Culinary Center Staff
Travel the world one bite at a time with our culinary travel and cookbook club-a chat-and-chew experience like none other. We review and discuss some of the hottest new cookbooks and culinary adventure writing while enjoying a cooking demonstration and dinner inspired by the selected book. Each participant receives a complimentary copy of the cookbook in advance and is asked to cook a recipe at home in order to discuss it in class.

Featured Book:
Bon Appetit, Ya'll: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis The daughter and granddaughter of consummate Southern cooks, Virginia Willis is also a classically trained French chef. These divergent influences come together splendidly in this collection of stylishly updated Southern and French Classics.

Thursday, June 26th

Top 10 Wines Of Summer
6:30–8:30 p.m.    $50
Christine Meredith, Whole Foods Market Wine Expert
Twice a year our expert wine buyers take a break from scouring the world for the finest wine and choose 10 bottles representing the best quality and value. Our 2008 Summer Top 10 includes several labels that are exclusive to Whole Foods Market. This class gives you the opportunity to taste each of the Top 10 and determine which will become your summer favorites.

Saturday, June 28th

No–Fuss Raw Food
10:00 a.m. to 12:00 p.m.    $45
Erika Martin, Whole Foods Market Team Member
Raw food is one of the healthiest and most energizing ways to eat, but some recipes are complicated. This introductory class presents a series of simple raw recipes, with no sprouting or dehydrating necessary.
Menu includes: Watermelon Soup Cooler; Rustic Lasagna; Collard Wraps; and 10-Minute Chocolate Pie.