Culinary Center Calendar

• Tuesday, February 2nd

  Cutting Edge Knife Skills

  6:00-9:00pm $65

  SOLD OUT

  HANDS ON

  Culinary Center Staff

  Preparing a meal quickly is easy when you can slice and dice like a pro. This hands-on class helps develop knife skills that make cooking more enjoyable. Our staff teaches correct technique and basic culinary cuts with guided practice. Small class size offers a great deal of one-on-one instruction.

• Wednesday, February 3rd

  Lunch Express: Mediterranean Vegetarian

  Noon-1:00pm $18

  Culinary Center Staff

  Zip in and out in one hour and enjoy a chef-prepared meal and a cooking demonstration. Menu: Quinoa Tabbouleh and Warm White Bean Hummus with Baked Pita Chips; Winter Squash and Chickpea Moussaka; Warm Loukoumades (Greek Donuts) with Cinnamon Thyme Honey.

• Thursday, February 4th

  Celebrate Chinese New Year: Dim Sum

  6:30-9:00pm $65

  HANDS ON

  SOLD OUT

  Lawrence Kocurek, Senior Chef Instructor

  Dim sum, literally translated from Cantonese as "dot-hearts," is a meal made up of small treats that touch the heart. In the Canton provinces, many people gather at tea houses during the morning and early afternoon to socialize or conduct business over dim sum. Menu: Garlic Pork Potsickers; Shrimp and Ginger Dumplings; Crab Rangoons; Chinese Egg Custard Tarts.

• Friday, February 5th

  lunch Express: Buffalo Burgers

  Noon-1:00pm $18

  Culinary Center Staff

  Buffalo meat makes a lean, protein-packed burger with less cholesterol than beef. Learn to cook buffalo burgers to perfection in this one-hour class, which includes a demonstration and chef-prepared lunch. Menu: Caesar Potato Salad with Sugar Snaps; Portobello Buffalo Burgers with Green Apple Slaw; Red Wine Poached Pears with Greek Yogurt.

• Friday, February 5th

  Winemaker Dinner Series: Tortoise Creek Wines

  6:30-8:30pm $45

  SOLD OUT

  Mel Master, Tortoise Creek Vineyards

  Lawrence Kocurek, Senior Chef Instructor

  Tortoise Creek is a range of value wines from small growers and winemakers, blended by Mel and Janie Master. Widely recognized for their full fruit, depth and character, the majority of these wines come from sustainable vineyards where no pesticides are used and yields are kept low. Enjoy a complete meal accompanied by a presentation from Mel and a tasting of Tortoise Creek Wines. Menu: Frisée, Poached Egg and Lardon in Warm Bacon Vinaigrette; French Onion Soup; Roasted Chicken with Wild Mushroom Ragout over Sautéed Spinach; Texas Grass Fed Top Sirloin and French Fries; Meyer Lemon Tart with Crème Chantilly.

• Saturday, February 6th

  Sushi 101

  10:00-12:30pm $75

  HANDS ON 

  SOLD OUT

  Summer Pruett-Gosnay, Sushi Chef 

  Summer was a sushi chef at Kenichi Restaurant, and has the distinction of being the first female to work behind a Japanese sushi bar in Texas. In this workshop, learn how to prepare Tekka Maki (tuna roll); Ebi Zushi (shrimp sushi); Nigirizushi (salmon sushi); Kani Gunkan (crab battleship style with salmon roe garnish); Smoked Trout Temaki (smoked trout hand roll with cucumber, sprouts and cream cheese).

• Saturday, February 6th

  Kitchen Fundamentals: Sauteing and Frying

  3:00-5:30pm $65

  HANDS ON

  SOLD OUT

  Lawrence Kocurek, Senior Chef Instructor

  Our kitchen fundamentals classes are designed to help you hone basic cooking skills to achieve professional results at home. Learn trade secrets for perfect pan frying, sautéing and deep frying meats and veggies. Menu: Chicken Chasseur; Pommes Frites with Aioli; Breaded Chicken Cutlets with Capers.

• Tuesday, February 9th

  Everyday Vegetarian: Taste of Greece

  6:30-9:00pm $65

  HANDS ON

  SOLD OUT

  Jason Edgar, Guest Chef Instructor

  Join Jason as he takes some traditional Greek favorites and easily turns them into a healthy and light meal. Menu: Cilantro Hummus with Baked Pita Chips; Seitan Gyros with Tzatziki Sauce; "Not your Mana's" Falafel with Tabbouleh.

• Wednesday, February 10th

  Lunch Express: Paella

  Noon-1:00pm $18

  Culinary Center Staff

  Treat yourself to a one-hour escape from your busy day, complete with a gourmet lunch and demonstration. Menu: Tortilla Espagnole; Andalusian Paella; Churros with Chocolate Sauce.

• Wednesday, February 10th

  Couture Cupcakes

  6:30-9:00pm $65

  HANDS ON

  SOLD OUT

  Summer Pruett-Gosnay, Pastry Chef and Owner of Stardust Pastry

  Learn some brand new recipes to keep up with the hottest trends in the cupcake craze. Each student takes home an assortment of delicious cupcakes. Menu: Pumpkin Ginger Cupcakes with Cream Cheese Icing; Boston Cream Pie; Devil's Food Chocolate Cupcakes with Chocolate Buttercream; Apple Streusel Cupcakes with Cinnamon Swirl.

• Thursday, February 11th

  The Casserole Queens: Celebrate Valentine's Day

  6;30-8:30pm $45

  Sandy Pollock and Crystal Cook, Casserole Queens

  We are pleased to welcome back the Casserole Queens, a dynamic duo who have become so well known for their delicious home delivery casseroles, they were invited to compete against Bobby Flay on Throwdown. Tonight they'll extend beyond their casserole offerings by demonstrating a delicious romantic meal. Menu: Spring Salad with Gorgonzola-Stuffed Figs Wrapped in Prosciutto; Grilled Ramps with Romesco Sauce; Mashed Celeriac; Pastry Beef Pies with Horseradish Cream; Triple Chocolate Mousse Parfait.

• Friday, February 12th

  Lunch Express: Southern Italy

  Noon-1:00pm $18

  Culinary Center Staff

  Pass by that mediocre pizza joint and spend your lunch hour with us, eating a fantastic Italian meal and cooking demonstration in just one hour. Menu: Fennel Salad with Arugula, Orange and Pine Nuts; Chicken Involtini with Sicilian Bread Crumbs and Tomatoes; Almond Paste Cookies.

• Friday, February 12th or Saturday, February 13th or Sunday, February 14th

  Valentine's Date Night: Couple's in the Kitchen

  6:30-9:00pm $155 per couple

  HANDS ON

  SOLD OUT

  Culinary Center Staff

  Share an appetite for food and fun in the kitchen with your significant other. Create a romantic, classic surf-and-turf Valentine's Day meal together. This class will sell out quickly, so make your reservation today! Menu: Lobster Cocktail; Citrus and Hearts of Palm Salad; Beef Fillets Topped with Jumbo Lump Crab Meat; Coffee Chocolate Cheesecake

• Saturday, February 13th

  Chocolate Lover's Workshop

  10:00am-12:30pm $65

  HANDS ON

  SOLD OUT

  Tracey Heffernan, Pastry Chef

  Just in time for Valentine's Day, learn to make ganache and a variety of flavored truffles, as well as various chocolate décor techniques, including plaques for writing messages; filigrees (traditional French swirls and lattice), and decorating pieces (barks and chocolate bubble wrap).

• Tuesday, February 16th

  Lunch Express: Fat Tuesday

  Noon-1:00pm $18

  Melisande Colombe, Culinary Center Chef Instructor

  Enjoy a festive, mid-day visit to the Big Easy with this Mardi Gras-inspired menu. You'll be out in one hour-guaranteed! Menu: Red Bean Soup; Pasta Jambalaya with Chicken, Shrimp and Andouille Sausage; Beignets with Café au Lait Crème Anglaise.

• Tuesday, February 16th

  Classic Italian Sauces

  6:30-9:00pm $65

  HANDS ON

  SOLD OUT

  Jason Cusick, Culinary Center Chef Instructor

  Authentic Italian sauces are incredibly flavorful, yet surprisingly simple for the home cook. Journey beyond Italian "gravy" and learn to create the classics. Menu: Marsala; Amatriciana; Bolognese Two Ways; Marinara; Vodka Cream Sauce.

• Wednesday, February 17th

  Curries of Northern India

  6:30-8:30pm $45

  SERIES: Introduction to Curry

  Chaya Rao, Indian Cooking Expert

   

  This four-part series provides insight into the diverse world of curry. India, Thailand, Indonesia, Malaysia and Sri Lanka each have many different regional curries. With so many styles throughout Southeast Asia, the definition of curry changes about every 100 miles! Watch as Chaya demonstrates some of the most popular preparations.

   

  $45 per class

  Featured curries are vegetarian, but can also be used on meats.

  Curries of Northern India

  Menu: Tikka Masala Curry with Marinated and Grilled Paneer; Kadai Masala Curry with Naan Bread; Mughlai Curry with Cumin Basmati Rice; Vindaloo Curry with Goan Sannas (Rice and Coconut Dumplings).

• Thursday, February 18th

  Dolmas Workshop: Gluten free/Dairy Free

  6:30-9:00pm $65

  HANDS ON

  Amanda Bigler, Whole Foods Market Team Member

  Stuffed grape leaves, called dolmas, dolmades or dawaly, are so delicate and delicious. Every Middle Eastern country has its own variations of these rice-stuffed rolls. In this workshop learn to make and roll dolmas featuring three different fillings: lamb, turkey or vegetarian, each using brown rice. Also make a variety of accompanying sauces, including sweet tahini, savory walnut, spicy tomato, creamy mint and garlic.

• Friday, February 19th

  Lunch Express: Taste of Texas

  Noon-1:00pm $18

  Culinary Center Staff

  Celebrate our state and enjoy a delicious lunch, prepared and served by a chef in just one hour. Menu: Spinach Salad with Candied Pecans and Honey Mustard Dressing; BBQ Brisket and Braised Greens Quesadilla with Queso Fresco and Borracho Beans; Pecan Tart.

• Friday, February 19th

  Friday Night Tasting: Singing the Blues

  6:00-7:00pm $25

  Jen Powell, Whole Foods Market Wine Team Member

  Tiffany Cunningham, Whole Foods Market Specialty Team Member

  Get your weekend started off right with a wonderful wine and cheese pairing. Taste six beautiful blue cheeses along with six wines that make them sing.

• Saturday, February 20th

  Tartine: A San Francisco Classic

  10:00am-12:30pm $65

  HANDS ON

  SOLD OUT

  Christy Hughes, Culinary Center Pastry Chef

  Tartine, the beloved neighborhood bakery and café in San Francisco, is the inspiration for this baking class, which includes favorites from the award-winning Tartine cookbook. The philosophy is simple: fresh, seasonal ingredients and attention to detail will ensure that your baked goods turn out as good as theirs. Menu: Almond Lemon Tea Cake; Cherry Amaretto Clafouti; Chocolate Friands; Chocolate Almond Toffee.

• Saturday, February 20th

  Cutting-Edge Knife Skills

  3:00-6:00pm $65

  HANDS ON

  SOLD OUT

  Culinary Center Staff

  Preparing a meal quickly is easy when you can slice and dice like a pro. This hands-on class helps develop knife skills that make cooking more enjoyable. Our staff teaches correct technique and basic culinary cuts with guided practice. Small class size offers a great deal of one-on-one instruction.

• Tuesday, February 23

  Chocolate Cake Three Ways

  6:30-9:00pm $65

  HANDS ON

  Tracey Heffernen, Pastry Chef

  Take a classic chocolate cake recipe and turn it into three very different, delicious desserts! Menu: Peanut Butter Crunch Cake (chocolate cake filled with peanut butter-infused crème brûlée and toasted peanuts, iced with dark chocolate ganache); Chocolate Snowballs (dark chocolate cake balls tossed in coconut flakes); Hostess Cupcake (a homemade version of the retro classic).

• Wednesday, February 24th

  Lunch Express: Thai Vegetarian

  Noon-1:00pm $18

  Culinary Center Staff

  Cure the "brown bag blahs" with this spicy, fun lunchtime demonstration and chef-prepared Thai-style meal. Menu: Stir-Fried Pumpkin with Chiles and Basil; Lime-Scented Noodles with Vegetables and Sesame; Sweet Black Rice.

• Wednesday, February 24th

  Curries of Southern India

  6:30-8:30pm $45

  SERIES: Introduction to Curry

  Chaya Rao, Indian Cooking Expert

   

  This four-part series provides insight into the diverse world of curry. India, Thailand, Indonesia, Malaysia and Sri Lanka each have many different regional curries. With so many styles throughout Southeast Asia, the definition of curry changes about every 100 miles! Watch as Chaya demonstrates some of the most popular preparations.

   

  Featured curries are vegetarian, but can also be used on meats.

   

  $45 per class

  Curries of Southern India

  Menu: Gojju Curry with Rice Bread; Nawabi Curry with Chapati Bread; Korma Kari Curry with Rice Noodles; Kootu Curry with Rice.

• Thursday, February 25th

  Couture Cupcakes

  6:30-9:00pm $65

  HANDS ON

  SOLD OUT

  Summer Pruett-Gosnay, Pastry Chef and Owner of Stardust Pastry

  Learn some brand new recipes to keep up with the hottest trends in the cupcake craze. Each student takes home an assortment of delicious cupcakes. Menu: Pumpkin Ginger Cupcakes with Cream Cheese Icing; Boston Cream Pie; Devil's Food Chocolate Cupcakes with Chocolate Buttercream; Apple Streusel Cupcakes with Cinnamon Swirl.

• Friday,February 26th

  Lunch Express: Pacific Rim

  Noon-1:00pm $18

  Culinary Center Staff

  Spend a relaxing lunch hour in our kitchen enjoying the Asian-influenced, tropical tastes of the Pacific Rim. Menu: Ahi Poke with Wonton Crisps; Teriyaki Grilled Salmon with Bok Choy and Toza Su; Mango Spring Rolls with Five Spice Caramel.

• Friday, February 26th

  Food Presentation: Garnishing and Plating

  6:30-9:00pm $65

  HANDS ON

  Michael Wake, Culinary Center Chef Instructor

  Plate presentation and design are as important to your dinner table as the actual recipes you've prepared. In this class, learn to create a number of edible, decorative items for small and large platters, as well as delicate Amuse-Bouche plating, vegetable and fruit carvings, cheese and fruit platters, garnishes for plates and more.

• Saturday, February 27th

  Basic Pasta and Sauces

  10:00am-12:30pm $65

  HANDS ON

  SOLD OUT

  Culinary Center Staff

  Learn to make fresh, homemade pasta from scratch and some deliciously simple sauces to accompany it. Menu: Tomato Linguini and Spaghetti; Tomato Sauce with Olives, Capers and Basil; Arugula Pesto; Panzanella Salad; Seasonal Fruit with Cannoli Cream.

• Saturday, February 27th

  Knife Skills 102

  3:00-5:30pm $85

  HANDS ON

  Culinary Center Staff

  Take your knife skills to the next level and wield that blade like a pro. We'll go beyond slicing and dicing with techniques such as de-boning whole chickens, filleting whole fish, "frenching" racks of lamb and butterflying pork tenderloins. Take home the meat you cut-enough for four separate meals!

• Tuesday, March 2nd

  30- Minute Desserts

  6:30-9:00pm $65

  HANDS ON

  Tracey Heffernen, Pastry Chef Instructor

  For people who would love to satisfy their sweet tooth at a moment's notice, this class focuses on delicious desserts that can be easily prepared in less than 30 minutes. Menu: Caramelized Bananas Foster; Molten Lava Cakes; Haupia (a traditional coconut pudding served at luaus); Sautéed Mangos with Sugared Buñuelos.

• Wednesday, March 3rd

  Lunch Express: Catch of the Day

  Noon-1:00pm $18

  Culinary Center Staff

  Catch a chef-prepared lunch and cooking lesson on your lunch break. Menu: Wild Rice Salad; Red Snapper with Basil Vinaigrette; Green Beans with Lemon and Pine Nuts; Tropical Fruit Compote with Mango Sorbet.

• Wednesday, March 3rd

  Curries of Thailand

  6;30-8:30pm $45

  SERIES: Introduction to Curry

  Chaya Rao, Indian Cooking Expert

   

  This four-part series provides insight into the diverse world of curry. India, Thailand, Indonesia, Malaysia and Sri Lanka each have many different regional curries. With so many styles throughout Southeast Asia, the definition of curry changes about every 100 miles! Watch as Chaya demonstrates some of the most popular preparations.

   

  Featured curries are vegetarian, but can also be used on meats.

   

  $45 per class

  Curries of Thailand

  Menu: Curry Dipping Sauce with Corn Fritters; Red Curry with Rice; Green Curry with Rice; Massaman Curry with Rice.

• Thursday, March 4th

  Kitchen Fundamentals: Basic Sauces

  6:30-9:00pm $65

  HANDS ON

  Culinary Center Staff

  Learn the techniques of the saucier while spending an evening in our kitchen. Explore stocks, classic mother sauces and modern restaurant-style sauces. Menu: Béchamel; Basic Tomato Sauce; Hollandaise; Beurre Blanc; Espagnole Brown Sauce.

• Friday, March 5th

  Lunch Express: Big Easy

  Noon-1:00pm $18

  Culinary Center Staff

  Hearty gumbo and spicy shrimp will leave you feeling like you spent your lunch hour dining in the French Quarter. Menu: Gumbo with Mixed Greens and Red Beans; New Orleans-Style BBQ Shrimp; Bananas Foster.

• Friday, March 5th

  How to Cater Your Own Party

  6:30-9:00pm $65

  HANDS ON

  Michael Wake, Culinary Center Chef

  Our catering crash course trains you how to plan, prepare and execute a menu for friends and family. Learn to prepare several types of appetizers and entrées that make it easy for you to enjoy the party along with your guests. Topics covered include organizing your food prep, shopping and timing for serving each item. Menu: Phyllo and Puff Pastry Appetizers; Crostinis with Mixed Toppings; Vegetable Cups with Various Fillings; Plank Roasted Salmon with Olive Relish; Grilled Beef Tenderloin with Roasted Red Pepper Harissa Sauce and Grilled Fig Chutney.

• Saturday, March 6th

  Sushi 101

  10:00am-12:30pm $75

  HANDS ON 

  SOLD OUT

  Summer Pruett-Gosnay, Sushi Chef 

  Summer was a sushi chef at Kenichi Restaurant, and has the distinction of being the first female to work behind a Japanese sushi bar in Texas. In this workshop, learn how to prepare Tekka Maki (tuna roll); Ebi Zushi (shrimp sushi); Nigirizushi (salmon sushi); Kani Gunkan (crab battleship style with salmon roe garnish); Smoked Trout Temaki (smoked trout hand roll with cucumber, sprouts and cream cheese).

• Saturday, March 6th

  Cutting-Edge Knife Skills

  3:00-5:30pm $65

  HANDS ON

  SOLD OUT

  Culinary Center Staff

  Preparing a meal quickly is easy when you can slice and dice like a pro. This hands-on class helps develop knife skills that make cooking more enjoyable. Our staff teaches correct technique and basic culinary cuts with guided practice. Small class size offers a great deal of one-on-one instruction.

• Tuesday, March 9th

  Icing on the Cake

  6:30-9:00pm $65

  HANDS ON

  Summer Pruett, Pastry Chef and Owner of Stardust Pastry

  Learn how to decorate cakes in style with simplified techniques that provide stunning results. Get creative while you develop skills working with a pastry bag and icing to create borders, rosettes, leaves, basket weaves, piping and writing. Summer guides you through assembling and frosting a layered cake to take home. Price includes basic decorating tip set.

• Wednesday, March 10th

  Lunch Express: Vegetarian Mexican

  Noon-1:00pm $18

  Culinary Center Staff

  In a town with tacos on every corner, we're pleased to offer you something different-a complete, healthy Mexican-inspired vegetarian meal and cooking class, all in just one hour. Menu: Crispy Black Bean Tacos with Feta and Cabbage Slaw; Mexican Chopped Salad with Honey-Lime Dressing; Mexican Brownies.

• Wednesday, March 10th

  Curries of South Asia

  6:30-8:30pm $45

  SERIES: Introduction to Curry

  Chaya Rao, Indian Cooking Expert

   

  This four-part series provides insight into the diverse world of curry. India, Thailand, Indonesia, Malaysia and Sri Lanka each have many different regional curries. With so many styles throughout Southeast Asia, the definition of curry changes about every 100 miles! Watch as Chaya demonstrates some of the most popular preparations.

   

  Featured curries are vegetarian, but can also be used on meats.

   

  $45 per class

  Curries of South Asia

  Menu: Malaysian Curry with Roti Canai Bread; Sri Lankan Curry with Rice and Sambol; Panang Curry with Rice; Indonesian Curry with Rice.

• Thursday, March 11th

  Girls Night Out: Bubbles and Bites

  6:30-9:00pm $65

  HANDS ON

  SOLD OUT

  Culinary Center Staff

  Start your girls' night with a glass of bubbly, then enjoy some female bonding while preparing a series of "small bites" that are as much fun to share with friends as they are to make. Menu: Bruschetta Three Ways; Sesame-Encrusted Salmon; Phyllo Dessert Trio.

• Friday, March 12th

  Lunch Express: French Bistro

  Noon-1:00pm $18

  Culinary Center Staff

  Classic French cooking is so satisfying, and it doesn't have to be complicated. Relax on your lunch break while our chefs demonstrate a complete French bistro menu in just one hour. Menu: Pea Soup with Crème Fraiche; Turkey, Chicken Liver and Mushroom Pâté; Celery Root Remoulade; Citrus Sorbet with Rose Wine Gelée.

• Friday, March 12th

  Friday Night Tastings: I Love Ewe

  6:00-7:00pm $25

  Jen Powell, Whole Foods Market Wine Team Member

  Tiffany Cunningham, Whole Foods Market Specialty Team Member

  If cow and goat cheeses are welcome and familiar friends at your table, it's time to get to know and love sheep's milk cheeses, too. Experience the distinctive flavors of six different sheep's milk varieties, each paired with a complementary wine.

• Saturday, March 13th

  Salute to Sausage Workshop

  10:00am-12:30pm $65

  HANDS ON

  Lawrence Kocurek, Senior Chef Instructor

  This class is dedicated to sausage lovers everywhere. Learn to make your own, and take home the links of your labor. Menu: Hungarian Raisin Sausage; Andouille; Spanish Chorizo; Alsatian Breakfast Sausage; Cajun Boudin; Italian Sausage with Fennel.

• Saturday, March 13th

  Revealing Your True Iron Chef

  6 ;00-9:00pm $65

  HANDS ON

  Culinary Center Staff

  You've seen the television show; now it's your turn to compete! The class divides into two teams and each group pairs up with one of our chef instructors. Seasonal ingredients are a complete surprise to the teams. The event culminates with a "judge's table" and the verdict of which team reigns supreme! After the competition ends, sit down with a glass of wine and enjoy a tasting of the first- and second- place food.

• Tuesday, March 16th

  Cutting-Edge Knife Skills

  6:00-9:00pm $65

  HANDS ON

  SOLD OUT

  Culinary Center Staff

  Preparing a meal quickly is easy when you can slice and dice like a pro. This hands-on class helps develop knife skills that make cooking more enjoyable. Our staff teaches correct technique and basic culinary cuts with guided practice. Small class size offers a great deal of one-on-one instruction.

• Wednesday, March 17th

  Lunch Express: Irish Inspired

  Noon-1:00pm $18

  Culinary Center Staff

  Sponsored by Kerrygold

  Take a one-hour break and celebrate St. Patrick's Day with an Irish-inspired lunch menu. Recipes include traditional Irish cheese and butter from Kerrygold, which relies on a cooperative of small Irish dairy farmers for sweet milk used to craft rich, authentic cheeses. Menu: Cheddar Beer Soup with Brown Bread Croutons; Beef Shepherd's Pie with Creamy Chive Mashed Potatoes; Sticky Toffee Pudding.

• Wednesday, March 17th

  St. Patrick's Day Beer Dinner

  6:30-8:30pm $45

  Lawrence Kocurek, Senior Chef Instructor

  Randy Harrison, Whole Foods Market Team Member

  Sponsored by Kerrygold

  Feel the luck of the Irish as you dine on this special St. Patrick's Day menu, each course paired with a special beer. Recipes include traditional Irish cheese and butter from Kerrygold, which relies on a cooperative of small Irish dairy farmers for sweet milk used to craft rich, authentic cheeses. Menu: Beer Battered Onion Rings; Cheddar Beer Soup with Brown Bread Croutons; Beef Shepherd's Pie with Creamy Chive Mashed Potatoes; Sticky Toffee Pudding

• Thursday, March 18th

  Celebrate Persian New Year

  6:30-8:30pm $45

  Louisa Shafia, Cookbook Author and Chef

  Norooz, the Persian New Year celebration marked by the spring equinox, falls on March 20. Learn about the sensuous flavors, colors and scents of Persian cuisine, and taste a traditional Norooz menu, prepared by the author of Lucid Food: Cooking for an Eco-Conscious Life. Menu: Kuku Sabzi (baked eggs with fresh herbs and Persian spices, served with lavash bread and yogurt); Ash-e-reshteh (New Year's soup with fava beans, noodles, crispy onions and mint); Seasonal Oven Baked Fish with Cinnamon, Saffron, Dried Nuts and Fruits; Rice with Lentils, Potatoes and Sour Cherries; Tapioca Pudding with Honey, Saffron and Fresh Seasonal Fruit.

• Friday, March 19th

  Lunch Express: East Meets West

  Noon-1:00pm $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: Asian Cucumber Ribbon Salad; Salmon Burgers with Spinach and Ginger; Broiled Marinated Eggplant; Five Spice Roasted Pears with Sesame Seeds.

• Friday, March 19th

  Date Night: Couples in the Kitchen

  6:30-9:00pm $145

  HANDS ON

  SOLD OUT

  Culinary Center Staff

  Things really heat up at the Culinary Center when you share the kitchen with your sweetie. Spend a romantic evening cooking together. Menu: Frisée Salad with Bacon Dressing; Filet Mignon with Red Wine Sauce and Pommes Frites; Cappuccino Soufflé for Two.

• Saturday, March 20th

  Perfect Pie Dough Workshop

  10:00am-12:30pm $65

  HANDS ON

  SOLD OUT

  Tracey Heffernen, Pastry Chef

  Achieve the perfect crust to cradle your favorite pie fillings. Learn to make the ultimate pie dough from scratch, then explore different decorative methods, including lattice work, braided trim, fluted trim, double pie crust and empanadas/turnovers.

• Saturday, March 20th

  Knife Skills 102

  3:00-5:30pm $85

  HANDS ON

  Culinary Center Staff

  Take your knife skills to the next level and wield that blade like a pro. We'll go beyond slicing and dicing with techniques such as de-boning whole chickens, filleting whole fish, "frenching" racks of lamb and butterflying pork tenderloins. Take home the meat you cut-enough for four separate meals!

• Tuesday, March 23rd

  The Traveling Vegan

  6:30-9:00pm $65

  HANDS ON

  Jason Edgar, Guest Chef Instructor

  Join us for a tour of internationally inspired, meatless, dairy-free dishes. Menu: New Mexican Style Corn Soup; Thai Salad in Butter Lettuce Cups with Cilantro-Lime Dressing; Moroccan Date and Orange Salad; Hawaiian Grilled Pineapple Tofu Skewers with Coconut Ginger Marinade. $65

• Wednesday, March 24th

  Lunch Express: Cooking With Coffee

  Noon-1:00pm $18

  Culinary Center Staff

  This creative lunch menu gives a whole new meaning to your mid-day coffee break. Join us for a chef-prepared, coffee-inspired meal in an hour. Menu: Spring Salad with Candied Espresso Beans and Valdeon Blue Cheese; Coffee-Rubbed Rib Eye with a Bourbon Glaze; African Spiced Rum Cake.

• Wednesday, March 24th

  Tapas!

  6:30-9:00pm $65

  HANDS ON

  Lawrence Kocurek, Senior Chef Instructor

  Savor an assortment of Spain's favorite appetizers. They're as much fun to share with friends as they are to prepare. Menu: Empanadas de Carne (Meat-Filled Empanada); Tortilla De Patatas (Potato and Egg Tart); Calamares Con Cebolla (Calamari with Lemon and Onion); Churros with Chocolate Sauce.

• Thursday, March 25th

  The Casserole Queens: Think Spring

  6:30-8:30pm $45

  Sandy Pollock and Crystal Cook, Casserole Queens

  We are pleased to welcome back the Casserole Queens, a dynamic duo who have become so well known for their delicious home delivery casseroles, they were invited to compete against Bobby Flay on Throwdown. Tonight they'll extend beyond their casserole offerings by demonstrating a delicious spring menu along with great table setting ideas. Menu: Steamed Artichokes with Tarragon Mayo; Provençal Deviled Eggs; Mint and Pea Ravioli; Salmon and Leek en Papillote; Flower Pot Chocolate Cake.

• Friday, March 26th

  Lunch Express: Cooking With Julia

  Noon-1:00pm $18

  Culinary Center Staff

  Sit back, relax and enjoy a cooking class and chef-prepared meal in one hour. This menu was inspired by some of our favorite Julia Child recipes. Menu: Soul Warming French Onion Soup; Coq au Vin with Parsley Potatoes; Chocolate Mousse.

• Friday, March 26th

  Chillin' and Grillin' with Larry K

  6:30-9:00pm $65

  HANDS ON

  SOLD OUT

  Lawrence Kocurek, Senior Chef Instructor

  Explore various grilling techniques from all over the world, from Memphis Dry to Jamaican Jerk Rubs and Carolina White BBQ to Moroccan Tomato Sauces. Menu: Argentinean Matambre (Grilled Stuffed Flank Steak); Memphis Pork Ribs; Chicken Grilled Under Brick; Moroccan Lamb Burgers.

• Saturday, March 27th

  Gnocchi Workshop

  10:00am-12:30pm $65

  HANDS ON

  SOLD OUT

  Jason Cusick, Culinary Center Chef Instructor

  Learn to prepare gnocchi (noh-kee), a deliciously filling, small potato dumpling dish traditionally served like pasta. The focus of this workshop will be on perfecting the making, rolling of the dough and cooking of gnocchi. Sauces will be prepared in advance of class. Menu: Classic Potato Gnocchi with Gorgonzola Cream Sauce; Spinach and Ricotta Gnocchi with Mushroom Ragu; Sweet Potato Gnocchi with Sage Brown Butter Sauce.

• Saturday, March 27th

  Chillin' and Grillin' with Larry K

  3:00-5:30pm $65

  HANDS ON

  SOLD OUT

  Lawrence Kocurek, Senior Chef Instructor

  Explore various grilling techniques from all over the world, from Memphis Dry to Jamaican Jerk Rubs and Carolina White BBQ to Moroccan Tomato Sauces. Menu: Argentinean Matambre (Grilled Stuffed Flank Steak); Memphis Pork Ribs; Chicken Grilled Under Brick; Moroccan Lamb Burgers.

• Tuesday, March 30th

  Tapas!

  6:30-9:00pm $65

  HANDS ON

  Lawrence Kocurek, Senior Chef Instructor

  Savor an assortment of Spain's favorite appetizers. They're as much fun to share with friends as they are to prepare. Menu: Empanadas de Carne (Meat-Filled Empanada); Tortilla De Patatas (Potato and Egg Tart); Calamares Con Cebolla (Calamari with Lemon and Onion); Churros with Chocolate Sauce.

• Wednesday, March 31st

  Lunch Express: Vegetarian Light

  Noon-1:00pm $18

  Culinary Center Staff

  Treat yourself to a one-hour escape from your busy day, complete with a gourmet vegetarian lunch and cooking demonstration. Menu: Spring Salad with Hoisin Vinaigrette; Spicy Thai Tofu with Red Bell Peppers and Peanuts; Caramelized Oranges.

• Wednesday, March 31st

  Hot! Hot! Hot!

  6:30-8:30pm $45

  Shefaly Ravula, Indian Cooking Expert

  This class was created especially for those who like it spicy. Warm up with a mouth-watering, brow-sweating collection of dishes. Menu: Indian-Chinese fusion appetizers; Gobi Manchurian (bites of cauliflower in a spicy chili-soy sauce); Chicken Biriyani (a chicken curry and saffron rice dish all combined in one); South Indian Rasam Soup over Basmati Rice.

We encourage all guests to wear closed-toe shoes to hands-on classes. Classes are for ages 18 and older unless otherwise stated.
Refunds, credits or transfers cannot be given for no-shows or cancellations made less than 48 hours prior to a class. If your cancellation is received at least 48 hours prior, we will be happy to transfer the class fee to another class or issue a refund.
Menus, ingredients and classroom instructors are subject to change.