Seattle

• Overview
• Salud! Calendar
• Calendar
• Catering
• Community
• fl@vors email sign up
• Gift Baskets
• Gift Cards
• Holiday Ordering
• Map & Directions
• Special Diets
• Store Specials

Whole Foods Market
1026 NE 64th Street
Seattle, WA 98115
206.985.1500
206.985.8500 fax

Calendar

• Instructor Bios
• Registration And Class Information

Saturday, August 23rd

Culinary 101: There’s a Teen in My Kitchen and They’re Hungry
10:00 a.m. to 2:00 p.m.    $50, in Salud! Hands on cooking class
On the home front or away at college, this is a class for teens and young adults who aspire to be more self- sufficient in the kitchen. Whether cooking is your passion or a necessity, this class will provide you with an introduction to basic cooking techniques. You will be given tips on how to make smarter, healthier menu choices; how to read and decipher food packaging for nutritional information; and guidelines for purchasing the best-quality produce. You'll also learn how to cook healthier versions of the foods you like. Plus leans some new flavors from ethnic cuisine, all recipes are designed to be prepared either in a well-equipped or bare-bones one - burner kitchen using a stovetop, electric burner, grill pan or electric grill.

Friday, August 29th

Feast in the Middle East
6:00–9:00 p.m.    $35, in Salud!
With Chef Shannon Herman
The Middle East is a group of countries that range from North Africa though Asia. The food of each region is unique as it tells a story of the past. You will find that many dishes are the same in Middle Eastern cooking, yet the recipes may taste quite different. They contain different herbs and spices, some with lamb, the other with beef, or with cheeses instead of meat. The recipes native to each region differ based in the availability of ingredients in the past. It all depended on what was traded in the region and what was offered at the marketplace. In essence, Middle Eastern food today is defined by its past. Middle Eastern cooking, as much as any other aspect of life, is connected to the earth and to the sea, foods which belong to the desert while others belong to the mountains.

• Dukka - Egyptian Nut mix (dip your pita in olive oil and into this flavorful mixture... YUM)
• Muhammara (Red Pepper Dip with Walnuts and Pomegranate)
• Tarator (Pine Nut and Garlic Dip)
• The perfect falafel with lemon tahini
• Lamb shwarma
• Fattoush (pita bread salad)
• Sweet almond phyllo cigars

Wednesday, September 3rd

Trattoria!
6:00-9:00 p.m.    $40.00
Hands on cooking class with chef Shannon Herman
One of the most popular eating institutions in Italy. A trattoria is usually family-run, and the food and service is usually more casual than in a ristoranti but also warmer and more personal. Clients become regulars at trattorie because their tastes and preferences become known, and they become part of the family. Simple dishes prepared with great care and the freshest ingredients, trattoria cooking; rustic, and absolutely delicious and memorable. From Antipasti to Zabiglione and (oh my) the wines. This will be a memorable evening.

Wednesday, September 10th

Exploring Vietnam
6:00-9:00 p.m.    $40.00
Hands on cooking class with Chef Shannon Herman
The bright, fresh flavors of Vietnamese cooking are the expression of French, Chinese, Thai, Cambodian and Laotian influences combined with local ingredients and regional customs. Although rice is the foundation of the Vietnamese diet, the country's cuisine is anything but bland. Deeply influenced by the national cuisines of France, China, and Thailand, Vietnamese cooking is highly innovative and makes extensive use of fresh herbs, including lemon grass, basil, coriander, parsley, laksa leaf, lime, and chili. Soup is served at almost every meal, and snacks include spring rolls and rice pancakes. The national condiment is nuoc mam, a piquant fermented fish sauce served with every meal. Indigenous tropical fruits include bananas, pineapples, coconuts, lychees, melons, mandarin oranges, grapes, and exotic varieties. Tonight we will explore this culture through its exciting cuisine.

Saturday, September 13th

The Whole Hog
10:00 a.m. to 1:00 p.m.    $40.00
Hands on cooking class with Chef Shannon Herman
In this hands-on class you will learn how to cook a variety of cuts of pork: shoulder, loin, chops, ribs, and sausages and understand how they should be prepared differently to bring out their best characteristics. Did I mention bacon…? Oh yes, I have some serious bacon recipes surprises to share with you. Eat my pork or feel my fork!

Tuesday, September 16th

Viva Mexico! (In Salud!)
6:00-9:00 p.m.    $40.00
Hands on cooking class with Chef Shannon Herman
Red, white and green flags wave from every direction, and fireworks light up the sky. September 16th, is "Mexican Independence Day", when Mexicans from all over the world celebrate their independence from Spanish rule. For our celebration, we chose traditional and delicious recipes from one of the world's boldest, most colorful cultures and vivid flavors. Viva Mexico!

Thursday, September 18th

Kick Off Oktoberfest
6:00-9:00 p.m.    $40.00
Hands on cooking class and beer tasting with Beer Guru Joel Klemenhagen & Chef Shannon Herman
Get out the lederhosen and steins-it is the season for Oktoberfest. Before you tap the keg and turn up the oom-pah, here's a bit of history about the event and the beer style both named Oktoberfest. The historical background: the first Oktoberfest was held in the year 1810 in honor of the Bavarian Crown Prince Ludwig's marriage to Princess Therese von Sachsen-Hildburghausen. The festivities began on October 12, 1810 and ended on October 17th with a horse race. In the following years, the celebrations were repeated and, later, the festival was prolonged and moved forward into September due in part for better weather and carries on through October. Oktoberfest is not only an event; it is also a style of beer. The traditional style guidelines describe an amber-gold lager, robust at 5.2 to 6 percent alcohol by volume (ABV), bottom-fermented and lagered for at least a month, with pronounced malt flavors from Vienna malts, usually accented by the German noble hops such as Hallertau and Tettnang. An Oktoberfest is brewed very much like the reddish-amber Marzen beer that was served at the Crown Prince's wedding in 1810. Before the revolution in brewing caused by refrigeration, Marzen beers were brewed in March, lagered or cold-stored in caves for 10-12 weeks, and ready to drink by the late summer or early fall. Tonight we celebrate! We will try 5 different local and Bavarian Oktoberfest Beers (or Bier) and pair them up with delcious German faire, some traditional and some just for fun! Did I say chicken dance?

Monday, September 22nd

Meze" Small Bites and Big Flavors of the Mediterranean
6:00-9:00 p.m.    $40.00
Hands on cooking class with chef Shannon Herman
Meze is eaten throughout the Eastern Mediterranean, and Greek mezethes share common flavors with the Turkish, Middle Eastern, and North African varieties. Mezethes generally have robust or spicy flavors to stand up to strong drinks. The hallmarks of Mediterranean cuisine since antiquity - olives, fresh vegetables, spit-roasted or grilled meats, dried and fresh fruit, oregano, mint, yogurt, and honey - figure prominently. Meze in seaside areas includes dishes like wood-grilled squid and octopus, while the mountainous inland regions are known for pies stuffed with meat and cheese Mezethes (plural of meze, which means middle) are little Mediterranean dishes designed to complement a beverage, tease the taste buds and encourage diners to linger around a table for good conversation. These piquant, lively foods are "a savory flirtation," and an array of them on a table is a delightful thing.

• Roasted eggplant salad
• Herbed lamb kofte with tahini sauce (meatballs)
• Homemade fresh pita bread
• A trio of meze spreads including whipped feta, lemon and fresh herbs, baba ghanoush and roasted red pepper hummus
• Pumpkin and cheese phyllo triangles
• Shrimp baked with feta and sweet wine

Thursday, September 25th

Girls Night out "Pampered Spa" (In Salud!)
6:00-9:00 p.m.    $40.00
Hands on Class with Chef Shannon Herman and Jami Edwards our Whole Body Goddess!
In this relaxing class we will sip on fabulous champagne cocktails, create and feast on delicious appetizers and chocolate creations. Jami will teach us the alchemy of essential oils. She will guide us in making luxurious fragrant lotions and soothing lip balms that you get to take home. And all the recipes to take with you so you can create your own spa party!

Saturday, September 27th

Beautiful Brunch
10:00 a.m. to 1:00 p.m.    $40.00
Hands on cooking class with Chef Shannon Herman
Friends gathering in a warm kitchen cooking together to create a beautiful brunch

• Sparkling champagne cocktails (of course)
• French toast bread pudding
• Smoked salmon and caramelized onion eggs Benedict
• Crystallized ginger and mango scones
• Fresh seasonal fruit brown sugar streusel coffee cake
• Melted leeks, poached Eggs and truffle butter crostini
• Sweet Lemon ricotta pancakes with blueberry compote
• Brown sugar glazed apple wood smoked bacon

Tuesday, September 30th

End of Summer Flavors
6:00-9:00 p.m.    $40.00
Hands on cooking class with Chef Shannon Herman
When Seattleites experience clear sunny days and brilliant blue skies that linger on into the evening, we look forward to ditching our umbrellas and digging out our flip flops, firing up our backyard BBQ's, strolling through our local farmers markets for delicious heirloom tomatoes, the sweetest berries, and juiciest peaches. our carefree excuses to stay outdoors and dine alfresco every night! Tonight as we fire up the grill and create a wonderful meal together we can share our memories of what a beautiful summer it's been and dig out our rain boots!

• Sliced Heirloom tomatoes with buttermilk blue cheese vinaigrette on a bed of wild greens and fresh herbs served with grilled bruscetta
• Fresh sweet corn salad
• My grandmothers sour cream, fresh dill, and new potato salad
• Perfectly grilled beef filets with Salsa Verde
• Fresh baked cream shortcakes with brown sugar glazed peaches and sweet cream

Wednesday, October 1st

Explore India (in Salud!)
6:00-9:00 p.m.    $40.00
Hands on cooking class with Chef Shannon Herman
All those who think Indian cuisine begins and ends with curry, get ready for a big surprise. The character of cuisine in India is essentially regional; reasons for this must be found in the sheer size of the country which forced every area to develop a style of cooking of its own. From the North, South, East and West we'll demystify Indian cooking as we learn about typical Indian ingredients and basic techniques. The cuisine of India is characterized by its sophisticated and subtle use of many spices and herbs grown across the Indian subcontinent and also for the widespread practice of vegetarianism across its society. Considered by some to be one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking styles. We will prepare succulent, fragrant, and delicious dishes and pair them with fabulous wines and maybe a beer or two.

Saturday, October 4th

Sustainable Seafood
10:00 a.m. to 1:00 p.m.    $40.00
Hands on cooking class with Chef Shannon Herman
These days, it's tough to know which fish and shellfish are fresh, wholesome and eco-friendly. In this informative class, we'll prepare spectacular seafood dishes from around the world that you'll lovemaking at home. We'll talk about the importance of buying seafood from sustainable sources, and provide recommendations on which seafood to buy. After defining the meaning of "sustainable seafood," we'll share some thoughts about how we can each become "stewards" of our oceans

Wednesday, October 8th

Oh We Love Cheese and Wine (in Salud!)
6:00-9:00 p.m.    $55.00
Hands on cooking class with Chef Shannon Herman
Explore the fascinating and ever changing world of cheese and wine and how they can be a match made in heaven. Learn all about various types of cheese categorized by texture, milk type and flavor. Then discover the secret to purchasing, storing and serving both fresh and aged cheeses. Through both tasting and discussion, we'll teach you all the basic principles for successful cheese and wine pairings. You'll be amazed how well triple cream cheeses pair with sparkling wines, and how well, despite what you may have heard, white wines pair with countless cheeses. We'll sample some classic combinations such as great big reds with blues as well as some contemporary, artisanal cheeses paired with up and coming varietals. Menu:

• Premium cheeses and wines from around the world.

Perfect in oh so many ways!

Saturday, October 11th

Cookbook of the Month Club (in Salud!)
10:00 a.m. to 1:00 p.m.    $65.00 includes the book!
Hands on cooking class with Chef Shannon Herman
Vegetarian Cooking for Everyone ( the 10 year anniversary edition) is the most comprehensive vegetarian cookbook ever published. The 1,400 recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them. "Becoming a Cook" teaches cooking basics, from holding a knife to planning a menu, and "Foundations of Flavor" discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes. In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all, Madison presents a philosophy of cooking that is both practical and inspiring. Sounds good to me lets cook and eat!

Thursday, October 16th

Belgium in the House
6:00-9:00 p.m.    $45.00
Hands on cooking class and beer tasting with Beer Guru Joel Klemenhagen & Chef Shannon Herman
Nestled amidst France, Luxembourg, Germany and Holland with a very small coastline on the North Sea, Belgium is situated in the temperate region of Western Europe. One of the most underrated world cuisines; it's a country where northern Germanic culture melds with Southern French culture, both of which are evident in its cuisine. Would it surprise you to know that Belgium has highest number of restaurants earning Michelin stars per capita? By the middle ages a distinct Belgian cuisine had taken shape and by this time Belgium became the centre of the North European spice trade. Spices such as ginger, saffron, cinnamon, nutmeg, and peppercorns, were used to season many dishes and even beer - a practice which still exists in Belgium today. Talking of which, a special mention must be made about Belgian Beer which is not only the country's national drink, but also widely used in cooking, a fact to which many of the recipes featured on this page will testify. One reason for this perhaps, is the aforementioned additions of spices and sometimes fruit to the beers brewed at this time, creating differences in flavor and making them perfect as an ingredient in recipes. Nowhere is this truer than in Belgium with over 450 different varieties of beer, many with personalized beer glasses in which that beer, and only that beer, may be served. The shape of each glass is made to enhance the flavor of the beer it is designed for. Belgians do take their beer seriously - and with good reason. Belgium has enjoyed an unparalleled reputation for its specialty beers since the middle Ages. Connoisseurs favor Belgian beers for their variety, real flavor and character. We will taste an assortment of the best Flemish beers like Old style Lambics, Belgium Blondes, Browns and the famous Sour Reds even a Grande Cru. And oh food we will prepare... Dear guests you are truly in for a treat tonight!

Saturday, October 18th

Cake Decorating 101in Salud!
10:00 a.m. to 1:00 p.m.    $40.00
Hands on cooking class with Chef Shannon Herman and our pastry team
Ever wonder how our bake shops makes cakes with straight sides, smooth tops and beautifully piped decorations? You can learn proper cake decorating techniques at last. Students will decorate their own cake, learn to split and fill cakes evenly, and apply icing smoothly we will explain what a crumb coat is and why it is invaluable. We will learn proper pastry bag techniques and practice piping with several tips. At the end of the class, you will have a decorated cake to take home with you.

Wednesday, October 22nd

Evening in Provence
6:00-9:00 p.m.    $40.00
Hands on cooking class with Chef Shannon Herman
Located in southeastern France on the Mediterranean Sea and adjacent to the Italian border, Provence is one of the most exciting culinary regions in the world. Cooks in Provence look to the sea, the earth, tradition and the seasons for inspiration.The resulting cuisine is among the most pure and flavorful in the world. Provence brings to mind pictures of fields of fragrant lavender, and rustic villages market stalls with spices, fresh chevre, olive oil, fresh fish, colorful fruits and vegetables,and fresh herbs . Famous for dishes such as bouillabaisse, ratatouille, and tapenade, this serene region of southern France is also a food lover's paradise. With it's strong emphasis on fresh ingredients from the countryside such as olives, tomatoes, zucchini, eggplant, and lemons, Provencal cuisine has earned the nickname "la cuisine du soleil" (cuisine of the sun). One bite and you'll understand why.

Saturday, October 25th

Cheese For Me and Some For Youin Salud
10:00 a.m. to 1:00 p.m.    $40.00
Hands on cooking class with Chef Shannon Herman
Really who doesn't adore cheese! Interest in learning about world-class, artisanal cheeses is exploding in this country like never before. In our Cheese primer class, you'll learn all about the various types of cheese categorized by texture, milk type and flavor. Then, through tasting and discussion, we'll teach you all the basic principles for evaluating various premium cheeses and the accompaniments. We'll also make fresh mozzarella and ricotta during class and some fabulous cheesy recipes that you will crave!

Thursday, October 30th

BOO!
5:30-7:30 p.m.    $35.00
Hands on cooking class with Chef Shannon Herman Kids in the Kitchen ages 6-10
We will be creating Spooktacular treats!

• Goblin tongues
• Monstrous munchies
• Creepy cakes
• Witches brew
• Pizza mummies
• Slime
• ...and more!

Notices

Kids Camp!

Make summer a fun way for your kids to focus on delicious healthful eating and fending for themselves in the kitchen. A unique "camp" experience for both boys and girls. They just might serve you dinner in the near future.

• Good cooking develops better nutritional choices
• Cooking and baking involves math skills
• Completing simple to intermediate tasks builds self-esteem
• Food preparation requires team building
• Expand your kid’s dining horizons
• Science in the kitchen with cool experiments
• Introduction to International flavors and exploration of cultures
• Learn how food is grown and where it comes from with a seed to table philosophy
• Learn to use kitchen tools and gadgets safely
• An emphasis on local organic produce, whole grains, seafood and poultry

Camp series dates:

Monday, August 18th through Wednesday, August 20th

Summer Fun Foods!
10:00 a.m. to 1:00 p.m.    $105 per child ages 6-9

Monday, August 25th through Thursday, August 28th

Getting Ready for Back to School...Make it Myself!
10:00 a.m. to 1:00 p.m.    $140 per child ages 9-12