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Culinary Center Calendar
Thursday, November 5th
Meet The Winemaker: Domaine Durand
6:30-7:30 pm $30
Eric and Joel Durand
Meet Eric and Joel Durand, award-winning winemakers of the Northern Rhone. Join us for a tasting of their Wine Spectator 90+ rated wines as well as other Whole Foods Market exclusive wines from the south of France.Friday, November 6th
Champagne Toasting
6:30-7:30 pm $30
Kevin Pike, National Sales Manager of Importer/Distributor Michael Skurnik Wines
Jen Powell, Whole Foods Market Wine Team Member
Kevin Pike is steward of more than two dozen artisanal grower-producers gathered together by importer Terry Thiese. Taste some of Kevin’s favorite selections while he tells the grower Champagne story.Saturday, November 7th
Gnocchi Workshop
10:00am-12:30pm $65
JUST ADDED!!!!!
HANDS ON
Jason Cusick, Culinary Chef Instructor
Learn to prepare gnocchi (noh-kee), a deliciously filling, small potato dumpling dish traditionally served like pasta. Menu: Basic Potato Gnocchi with Gorgonzola Cream Sauce; Pumpkin Gnocchi with Sage Brown Butter Sauce; Spinach Ricotta Gnocchi with Mushroom Ragu.
Saturday, November 7th
Cutting-Edge Knife Skills
3:00-6:00 pm $65
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.Tuesday, November 10th
Cutting-Edge Knife Skills
6:00-9:00 pm $65
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, November 11th
Classic Indian Cuisine
6:30-8:30 pm $45
Chaya Rao, Indian Cooking Expert
Lifelong vegetarian Chaya Rao shares her ideas for a delicious, completely vegetarian classic Indian meal. Menu: Samosas with Chutney; Saag Paneer with Naan; Dhal (Lentils) with Basmati Rice; Rice Kheer (Pudding).Thursday, November 12th
Gluten-Free Food and Wine Pairing
6:30-8:30 pm $35
Mary Olivar, Whole Foods Market Healthy Eating Specialist
Jen Powell, Whole Foods Market Wine Team Member
Holiday meal planning can be fun and gluten free. Let us help you take the guesswork out of creating a wonderful, seasonal gluten-free spread, and take it a step further with wonderful wine pairings. Menu: Raw Crudités with Cannellini Bean Spread and Kale Puree Spread; Walnut Sun-Dried Tomato Pesto; Butternut Squash Soup with Roasted Tomatoes; Shaved Fennel and Apples over Field Greens with Lemon Vinaigrette; Roasted Vegetable Ragout over Creamy Millet; No-Bake Apple Pie with Cashew Cream.Friday, November 13th
Lunch Express: Celebrate Autumn
Noon-1:00 pm $18
Culinary Center Staff
Get a jumpstart on Turkey Day with great ideas for leftovers! Enjoy a chef-prepared meal and learn how to create this menu in your own kitchen. We promise you’ll be in and out in one hour. Menu: Butternut Squash and Asian Pear Soup with Crab Wonton;Saturday, November 14th
The Food Allergy Mama
10:00 am-Noon $35
Bring a Friend Free! To take advantage of this promotion you MUST call the Culinary Center to make your reservation at 512-542-2340.
Includes book signing!
Kelly Rudnicki, Cookbook Author and Food Blogger
Learn how to bake delicious treats for family members who have food allergies. Kelly Rudnicki, author of The Food Allergy Mama’s Baking Book has written a one-stop guide to delicious, everyday baked goods free of dairy, eggs and nuts. These recipes are delicious enough to be enjoyed by everyone. After class, Kelly will stick around for a special book signing! Menu: Cinnamon Crunch Bread; Banana Chocolate Chip Muffins; Oatmeal Raspberry Bars; Chocolate Chip Cookies.Saturday, November 14th
Sushi 101
3:00-5:30 pm $75
HANDS-ON
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).Tuesday, November 17th
Gnocchi Workshop
6:30-9:00 pm $65
HANDS-ON
Culinary Center Staff
Learn to prepare gnocchi (noh-kee), a deliciously filling, small potato dumpling dish traditionally served like pasta. Menu: Classic Potato Gnocchi with Gorgonzola Cream Sauce; Pumpkin Gnocchi with Sage Brown Butter Sauce; Spinach Ricotta Gnocchi with Mushroom Ragu.Wednesday, November 18th
Lunch Express: Comfort Food
Noon-1:00 pm $18
Culinary Center Staff
Sit back, relax and enjoy a cooking class and chef-prepared meal made with the season’s freshest ingredients—all in one hour! Menu: Potato and Leek Soup; Roasted Free-Range Organic Chicken with Bulgar Wheat; Apple Tart Tartin with Julia’s Crème Anglaise.Wednesday, November 18th
Couture Cupcakes
6:30-9:00 pm $65
Featuring new recipes!
HANDS-ON
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 Butter Cream; Apple Streusel Cupcakes with Cinnamon Swirl.Thursday, November 19th
Vegan Thanksgiving Dinner
6:30-8:30 pm $45
Jason Edgar, Guest Chef Instructor
Learn to prepare a simple, elegant vegan meal from start to finish utilizing the best flavors of the season. Jason shares tips and techniques to allow you to recreate these dishes at home for your Thanksgiving table. Menu: Butternut and Roasted Apple Soup with Almond Milk; Roasted Smashed Red Potatoes with Fresh Herbs and Olive Oil; Sweet Potato Stuffing with Figs and Walnuts; Green Bean Almondine; Agave Lacquered “Turkey” with Cranberry Brandy Sauce.Friday, November 20th
Top Ten Wines for the Holidays
6:00-7:00 pm $30
Joan McKearn, Whole Foods Market Wine Team Member
Twice a year our national wine buyers select ten bottles that represent the best quality and value. Our holiday selections suit just about any celebration. In this class, sample each of our “Top Ten Wines” and decide which ones are your new favorites for holiday giving and drinking.Saturday, November 21st
Welcome To Your Kitchen: Basic Sauces
10:00 am-2:00 pm $75
HANDS-ON
Culinary Center Staff
Learn the techniques of the saucier while spending the day in our kitchen. Just in time for the holidays! Explore stocks, classic mother sauces and modern restaurant-style sauces. Menu: Béchamel; Basic Tomato Sauce; Hollandaise; Balsamic Vinaigrette; Garlic Aioli; Beurre Blanc Sauce; Espagnole Brown Sauce.Sunday, November 22nd
Turkey 101
1:00-3:00 pm $45
Lawrence Kocurek, Senior Chef Instructor
The Diestel Family Turkey Ranch is celebrating 60 years of range growing turkeys, giving them the freedom to roam and feeding them a vegetarian diet—the result is a better, tender, juicy turkey with old-fashioned flavor. Join us for tips and advice to help you ensure a better turkey for your holiday feast. We’ll cover every step in detail, including brining, roasting, carving, and making perfect gravy. Lawrence also demonstrates how to make a Turkey Roulade and how to break down a 20-pound turkey that can be cooked in two hours. You also take home a 10-12 pound raw Diestel turkey just in time for Thanksgiving!SPECIAL SERIES: HOLIDAY GOODIES TO GO
Prepare all your holiday appetizers, sides and desserts in advance right here in our classroom, so you can enjoy a more leisurely holiday. Our instructors have done all the prep work and will guide you through every step. Then just take it all home, reheat before serving—and, of course, take all the credit.
Monday, November 23rd
Holiday Appetizers To Go
1:00-3:30 pm or 6:30 pm-9:00 pm $65
HANDS-ON
Culinary Center Staff
Having an assortment of delicious snacks on hand will keep family and friends content until the turkey is ready. Leave our class with four ready-to-serve appetizers for your holiday get-together. Menu: Pecan and Goat Cheese Marbles; Camembert and Caraway Spread with Pita Points; Spicy Crab Dip with Rice Crackers; Phyllo-Wrapped Moroccan Spiced Lamb.
Tuesday, November 24th
Holiday Side Dishes To Go
1:00-3:30 pm or 6:30-9:00 pm $65
HANDS-ON
Culinary Center Staff
Learn new tips and techniques while creating classic holiday sides with a gourmet twist. Best of all, leave class with four fabulous side dishes read to serve on Thanksgiving day. Menu: Smashed Sweet Potatoes with Bourbon-Glazed Apples; Wild Mushroom and Five Onion Cornbread Dressing; Spinach in Garlic Cream Sauce; Potato and Leek Gratin.Wed. Nov. 25
Holiday Pies To Go
10:00 am-12:30 pm or 2:00-4:30 pm $65
HANDS-ON
Culinary Center Staff
Join us for a pie making party! The daunting task of making crusts and fillings is made easier and a lot more fun with step-by-step guidance from an expert. Learn to prepare perfect crust and take home two delicious pies to be enjoyed on Thanksgiving Day. Menu: Sour Cream Apple Pie and Traditional Amish Shoo Fly Pie.Fri. Nov. 27
Pizza and More
3:00-5:30 pm $65
HANDS-ON
Culinary Center Staff
We may argue about our favorite style, but everyone agrees Americans love pizza, consuming more than one hundred million slices each month! Learn to make basic pizza dough and choose the toppings for your personal pizza. Also learn to prepare Feta and Kalamata Flatbread; Parmesan and Garlic Breadsticks; and Tomato, Mozzarella and Basil Calzones.Sat. Nov. 28
Kitchen Fundamentals: Basic Egg Cookery
10:00 am-12:30 pm $65
HANDS-ON
Lawrence Kocurek, Senior Chef Instructor
They say the true test of a good chef is how well they can cook an egg. Learn to make egg dishes cooked to perfection, and you’ll be ready to prepare a fabulous holiday brunch for family and friends. Menu: Soft to Hard Boiled Eggs, Poached Eggs with Hollandaise, Scrambled Eggs, Fried Eggs, Rolled Omelet done in many styles—and Lawrence’s favorite, Oeufs Farcis Chimay.Tues. Dec. 1
Thai One On
6:30-9:00 pm $65
Lawrence Kocurek, Senior Chef Instructor
Thai cuisine is known for its spicy heat and a balance of the fundamental flavors in each dish (spicy, sour, sweet, salty and bitter). Explore these complex flavors for yourself with a selection of Thai recipes you can easily recreate at home. Menu: Star Anise and Cinnamon Chicken Soup; Cucumber Tomato Salad; Swordfish Poached in Green Curry with Eggplant, Basil and Jasmine; Black Sweet Rice Pudding with Toasted Coconut and Sesame.Wed. Dec. 2
Indian Vegetarian Holiday Fare
6:30-8:30 pm $45
Chaya Rao, Indian Cooking Expert
The dynamic, warm flavors of vegetarian Indian foods are a fantastic way to spice up the usual holiday meal. Originally from Bangalore, Chaya Rao began cooking in India with her family at the age of nine. Menu: Sev Puri; Rasam Soup; Grilled Paneer with Makhani Sauce; Dhoklas with Chutney; Coconut Laddoos.Fri. Dec. 4
Winemaker Dinner Series: Davis Family Vineyards
6:30-8:30 pm $45
Guy Davis, Owner, Davis Family Vineyards
Lawrence Kocurek, Senior Chef Instructor
This award-winning vineyard is in California’s Russian River Valley, where father and son, Guy and Cole, handle everything from farming to the gravity-flow style of winemaking. Their Zinfandel vines were planted in 1896, and have since been joined by crops of Pinot Noir, Syrah and Chardonnay grapes. Each course in this menu is paired with an appropriate wine. Menu: Potage Parmentier (Potato and Leek Soup); Smoked Trout and Spinach Salad with Horseradish-Dill Vinaigrette; Juniper-Scented Sauerkraut and Potatoes with Smoked, Cured and Fresh Pork; Coffee Pots De Crème.Mon. Dec. 7
Couture Cupcakes
6:30-9:00 pm $65
Featuring new recipes!
HANDS-ON
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 Butter Cream; Apple Streusel Cupcakes with Cinnamon Swirl.Wed. Dec. 9
Gifts from the Heart
10:00 am-12:30 pm $50
HANDS-ON
Jenny Imm Corbin, Guest Chef Instructor
Have fun and get some holiday “shopping” done in this yummy, gift-making class. We’ll whip up some of our favorite giftable foods using all natural, heart-healthy ingredients. Menu: Raspberry Oatmeal Bars; Almond Biscotti dipped in Dark Chocolate; Banana Walnut Flaxseed Muffins.Thurs. Dec. 10
Lunch Express: Asian
Noon-1:00 pm $18
Culinary Center Staff
Beat the buffet line with this flavorful, Asian-inspired meal, prepared and served by a chef in just one hour. Menu: Pickled Cucumber and Carrot Salad over Greens; Roasted Rice-Encrusted Tilapia with Fried Rice; Mango Spring Rolls with Caramel Sauce.Fri. Dec. 11
Girls' Night Out: Vegetarian Tapas
6:30-9:00 pm $65
HANDS-ON
Jason Edgar, Guest Chef Instructor
Join our popular girls-only class and savor an assortment of Spain’s favorite appetizers. They’re as much fun to share with friends as they are to prepare. Menu: Caramelized Plantain and Grilled Grapefruit Pinchos (small skewers) with Ancho Chile Hot Sauce; Blue Corn “Taquitos” with Black Beans, Shaved Onion, Cilantro and Cotija; Fennel Finger Salad with Cilantro, Mint, Lime and Charred Grape Tomatoes; Papas Pinchos with Romesco Sauce; Stuffed Cherry Peppers with Smoked Paprika, Chèvre and Basil; Spanish-Style Hot Chocolate with Dark Chocolate and Chipotle.Sat. Dec. 12
Sushi 101
3:00-5:30 pm $75
HANDS-ON
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).Mon. Dec. 14
Cutting-Edge Knife Skills
6:00-9:00 pm $65
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.Wed. Dec. 16
School of Fish: Crazy About Crab
6:30-8:30 pm $45
Lawrence Kocurek, Senior Chef Instructor
December is the perfect month to highlight this delicious crustacean, with many varieties available in the market and endless possibilities for preparation. Join in the fun as we demonstrate the versatility of crab and learn about the different types, from King to Dungeness. One of our crab recipes is sure to become a hit on your holiday table. Menu: Crab Bisque; Dungeness Crab Baked in Brie; Asian-Style Crab Cake with Citrus Beurre Blanc; Sautéed Black Cod with Blue Crab in Crab Dashi.Thurs. Dec. 17
Lunch Express: Sushi
Noon-1:00 pm $18
Lawrence Kocurek, Senior Chef Instructor
Ditch the brown bag and treat yourself to a tasty, chef-prepared lunch in only an hour. Menu: Miso Soup; California Roll; Dynamite Roll; Red Miso Crème Brûlée.Sat. Dec. 19
Tamale Trade
11:00 am-2:00 pm or 4:00-7:00 pm $65
HANDS-ON
Culinary Center Staff
Experience the art of tamale making, a Mexican-American family tradition. Learn to create the masa and filling, spread the masa, wrap the tamales and steam them. True to tradition, everyone will make tamales together and take some home. Menu: Shredded Pork, Red Chile and Potato Tamale with Red Chile Sauce; Pulled Chicken Verde Tamale with Tomatillo Sauce; Roasted Vegetable and Cotija Cheese Tamale with Roasted Tomato Salsa. Bonus Recipe: Roasted Chile Posole (Spicy Corn and Pork Stew) with traditional garnishes will be served during class.Mon. Dec. 21
Bounty of the Sea: An Advanced Seafood Class
6:00-9:00 pm $75
HANDS-ON
Lawrence Kocurek, Senior Chef Instructor
This class begins with a visit to our seafood counter, where you’ll learn the secrets of choosing the freshest fish to suit your budget and taste. Then return to our kitchen to prepare a variety of international seafood dishes. Menu: Clam Stew with White Beans, Wild Mushrooms and Artichokes; Thai Marinated Swordfish Satay; Grilled Tuna Salad with Sesame-Soy Vinaigrette; Vietnamese Fried Shrimp Rolls with Sambal and Nuoc Mam; Seared Scallops with Asian Ginger-Mushroom Sauce.Tues. Dec. 22
Desserts for Entertaining
6:30-9:00 pm $65
HANDS-ON
Summer Pruett-Gosnay, Pastry Chef and Owner of Stardust Pastry
Looking for show-stopping desserts for your next holiday party? Join us for hands-on instruction of classic and impressive options that will wow your guests. These recipes are also gluten free! Menu: Fail-Proof Chocolate Soufflé; Bananas Foster with Rum Sauce; Crepes Suzette.Sat. Dec. 26
Pizza and More
1:00-3:30 pm $65
HANDS-ON
Culinary Center Staff
We may argue about our favorite style, but everyone agrees Americans love pizza, consuming more than one hundred million slices each month! Learn to make basic pizza dough and choose the toppings for your personal pizza. Also learn to prepare Feta and Kalamata Flatbread; Parmesan and Garlic Breadsticks; and Tomato, Mozzarella and Basil Calzones.Mon. Dec. 28
Cutting-Edge Knife Skills
6:00-9:00 pm $65
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.Tues. Dec. 29
Teens in the Kitchen
10:00 am-12:30 pm $65
Cooking 101: Souper Supper
HANDS-ON
Jenny Imm Corbin, Guest Chef Instructor
Our Cooking 101 classes provide teens with basic skills and culinary inspiration to set them on a path for a lifelong love of cooking. This class explores chili and soup—hearty, healthy, one-pot wonders that will satisfy the whole family. Menu: Chicken Chili; Creamy Roasted Tomato Soup; Classic Cornbread; Apple Cinnamon Turnovers.Tues. Dec. 29
Knife Skills 102
6:00-9:00 pm $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!Wed. Dec. 30
Teens in the Kitchen
10:00 am-12:30 pm $65
Ages 12-17
Cooking 101: Dinner to Impress
Jenny Imm Corbin, Guest Chef Instructor
Remember how proud you were the first time your kids brought you breakfast in bed? Now imagine how impressed you’ll be when they cook a complete dinner for the whole family! Our teen classes are designed to build kitchen confidence and inspire a lifelong love of cooking. Menu: Braised Chicken; Buttermilk Mashed Potatoes; Seasonal Roasted Vegetable; Vanilla Poached Pears with Chocolate Sauce.Wed. Dec. 30
New Year's Eve Appetizers To Go
6:30-9:00 pm $65
HANDS-ON
Culinary Center Staff
Get a head start on the preparations for your New Year’s Eve celebration. You’ll leave this class with four ready-to-serve appetizers. Menu: Pecan and Goat Cheese Marbles; Camembert and Caraway Spread with Pita Points; Spicy Crab Dip with Rice Crackers; Phyllo-Wrapped Moroccan Spiced LambThurs. Dec. 31
New Year's Eve Appetizers To Go
10:00 am-12:30 pm $65
HANDS-ON
Culinary Center Staff
Get a head start on the preparations for your New Year’s Eve celebration. You’ll leave this class with four ready-to-serve appetizers. Menu: Pecan and Goat Cheese Marbles; Camembert and Caraway Spread with Pita Points; Spicy Crab Dip with Rice Crackers; Phyllo-Wrapped Moroccan Spiced Lamb.
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.
