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Culinary Center Calendar
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.Tues., Jan. 5
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., Jan. 6
Lunch Express: Light and Easy from Spain
Noon-1:00 p.m. $18
Culinary Center Staff
Take a one-hour break from your busy day to savor the flavors of Spain. This menu features a demonstration of light recipes that are simple to recreate at home. Menu: Spanish White Beans with Spinach; Galician Pie; Sweet Potato Flan.Wednesday, January 6th
Couture Cupcakes
6:30pm-9:00pm $65
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 Buttercream ; Apple Streusel Cupcakes with Cinnamon Swirl.Thursday, January 7th
A Taste of Sicily
6:30-9:00pm $65
HANDS ON
Jason Cusick, Culinary Center Instructor
With its Mediterranean climate and influence, Sicilian food is a celebration of bold flavors and bright colors, comforting veggies, fresh seafood and rich desserts. Menu: Fennel Salad with Arugula, Orange Supremes, Pine Nuts and Olives; Stuffed Baby Eggplants with Sautéed Swiss Chard; Swordfish Involtini with Sicilian Breadcrumbs and Tomatoes; Orange Ricotta Pudding.Friday, January 8th
Lunch Express: Asian Influence
12:00-1:00pm $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: Vietnamese Crispy Spring Rolls with Table Salad; Grilled Lemongrass Pork Tenderloin; Caramelized Banana and Rice Pudding.Friday, January 8th
Friday Night Tasting: American Craft Beers and Cheeses
6:00-7:00pm $25
Jen Powell, Whole Foods Market Wine Team Member
Tiffany Cunningham, Whole Foods Market Specialty Team Member
Say cheers to domestic cheeses and beers! Start your weekend off with this yummy tasting, which includes a selection of six American craft beers and six artisan cheeses.Saturday, January 9th
Sushi 101
10:00am-12:30pm $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).Saturday, January 9th
Kitchen Fundamentals: Basic Soups
3:00-5:30pm $65
HANDS ON
Culinary Center Staff
Our kitchen fundamental classes are designed to help you hone basic cooking skills to achieve professional results at home. In this class we focus on soup, the ultimate comfort food. Menu: Chicken Consommé; French Onion Soup; Potato and Leek Soup; Creamed Cauliflower Soup.Tuesday, January 12th
Gnocchi Workshop
6:30-9:00pm $65
HANDS ON
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.
Wednesday, January 13th
Lunch Express: Fish Tacos
Noon-1:00pm $18
Culinary Center Staff
Join us for our popular lunch hour class where you enjoy a chef-prepared menu and a cooking class-all in one hour. Menu: Fish Taco with Avocado Aioli; Chopped Salad with Jalapeño Ranch Dressing; Strawberry Panzanella with Tequila Sauce.Wednesday, January 13th
Cutting-Edge Knife Skills
6:00-9:00pm $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.Friday, January 15th
Lunch Express: Renee's Favorites
Noon-1:00pm $18
Renee Perez, Culinary Center Chef
Ditch the brown bag and join us in the express lane to learn quick and easy recipes while enjoying a chef-prepared lunch. Menu: Orange, Fennel and Red Onion Salad; Chicken Marsala; Sweet Crepes with Chocolate Hazelnut Spread.Friday, January 15th
Winemaker Dinner Series: John Anthony Vineyards
6:30-8:30pm $45
John Truchard, John Anthony Vineyards
Lawrence Kocurek, Senior Chef Instructor
John Anthony was raised in a family tradition of farming and learned the wine business alongside his father. If you've ever wondered what it takes to grow a winery, from dirt to a 92-point Wine Spectator rating, join this class to hear John's story. Enjoy a complete meal accompanied by John Anthony wines. Menu: Salt and Pepper Calamari with Basil Aioli; Jumbo Lump Crab Cakes with Fresh Herb Salad; Lamb Sliders with Meshwiya; Three Pepper Encrusted Rib Eye with Horseradish Chantilly; Chocolate Brioche Bread Pudding with Seasonal Berries.Saturday, January 16th
Breakfast Breads
10:00am-12:30pm $65
Christy Hughes, Culinary Center Pastry Chef
Learn to create a variety of fabulous freshly baked breakfast breads so you can always start your day off right. Menu: Buttermilk Biscuits with Chambord Butter; Lemon-Glazed Chocolate Cherry Scones; Irish Soda Bread with Orange Cream Cheese Whip; Almond Biscotti.Saturday, January 16th
Cutting-Edge Knife Skills
3:00-6:00pm $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, January 19th
Everyday Vegetarian: South for the Winter
6:30-9:00pm $65
HANDS ON
Jason Edgar, Guest Chef Instructor
Join us as we head for the border with this easy, complete and healthy Mexican-inspired vegetarian meal. Menu: Strawberry Guacamole; Grilled Queso Fresco Tacos with Black Beans and Shaved Cabbage; Veggie Stuffed Poblano Peppers with Broiled Cotija Cheese; Charred Tomato Salsa.Wednesday, January 20th
Lunch Express: Gluten Free/Dairy Free
Noon-1:00pm $18
Culinary Center Staff
Ditch the brown bag and enjoy a gluten- and dairy-free, chef-prepared meal in only an hour. Menu: Butternut Squash and Pear Soup; Oven Roasted Potatoes; Maple-Orange Glazed Chicken Breasts; Champagne Granita.Wednesday, January 20th
Indian Sauces
6:30-8:30pm $45
Chaya Rao, Indian Cooking Enthusiast
Sauces are a highlight of Indian cuisine, and of Chaya's popular cooking classes. This class is devoted entirely to some of our favorite Indian sauces-so versatile they can be paired with vegetables, fish, chicken and even beef. Menu: Creamy Masala Sauce; Malabar Coconut Sauce; Roasted Red Pepper Sauce; Green Chili Sauce; Saag Sauce.Thursday January 21st or Friday January 22nd
Date Night: Couples in the Kitchen: A Cozy New England Supper
6:30-9:00pm $145 per couple
HANDS ON
Culinary Center Staff
Share the kitchen with your significant other while learning to create this delicious, romantic meal together. Menu: Clam Chowder; Maple and Rosemary Glazed Chicken Breasts; Buttermilk Mashed Potatoes; Warm Gingerbread with Pear Compote and Whiskey Cream.Friday, January 22nd
Lunch Express: Flavors of Sicily
Noon-1:00pm $18
Jason Cusick, Culinary Center Chef Instructor
Join us for a quick escape to Sicily, where fresh and bold regional flavors are celebrated in every dish. Class includes a chef-prepared lunch and cooking demonstration in just one hour. Menu: Winter Lettuce Salad with Pear, Gorgonzola and Zinfandel Vinaigrette; Chicken, Sage and Prosciutto Spiedini over Warm Herbed Polenta Rounds; Dried Cherry Biscotti with Wild Berry Relish.Saturday, January 23rd
Middle Eastern Mezze: Gluten and Dairy Free
10:00am-12:30pm $65
HANDS ON
Amanda Bigler, Culinary Center Team Member
Going gluten free doesn't have to mean giving up flatbreads and other delicious Middle Eastern fare. Learn to make your favorites without gluten or dairy, and without sacrificing great taste. Class includes a vegetarian option, too! Menu: Quinoa Tabbouleh Salad; Roasted Garlic Hummus; Roasted Red Pepper Hummus; Grilled Chicken or Veggie Kabobs; Cucumber Sauce; Chocolate Covered Stuffed Dates.Saturday, January 23
Kitchen Fundamentals: Classic French Sauces
3:00-5:30pm $65
HANDS ON
Culinary Center Staff
Our kitchen fundamentals classes are designed to help you hone basic cooking skills to achieve professional results at home. In this class we focus on sauces, truly one of the fundamentals of cooking. Master the basics and you'll be able to prepare a multitude of recipes! Menu: Bordelaise; Chasseur; Diable; Béchamel; Veloute.Tuesday, January 26th
Kitchen Fundamentals: Classic French Sauces
6:30-9:00pm $65
HANDS ON
Culinary Center Staff
Our kitchen fundamentals classes are designed to help you hone basic cooking skills to achieve professional results at home. In this class we focus on sauces, truly one of the fundamentals of cooking. Master the basics and you'll be able to prepare a multitude of recipes! Menu: Bordelaise; Chasseur; Diable; Béchamel; Veloute.Wednesday, January 27th
Lunch Express: Gumbo
Noon-1:00pm $18
Culinary Center Staff
Our flavorful, hearty chicken gumbo will leave you feeling like you spent your lunch hour dining in the French Quarter. Menu: Seasonal Salad with Maple Vinaigrette; 30-Minute Chicken Gumbo; Squash Honey Pies.Thursday, January 28th
Couture Cupcakes
6:30-9:00pm $65
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 Buttercream; Apple Streusel Cupcakes with Cinnamon Swirl.Friday, January 29th
Lunch Express: I'll Take A Steak
Noon-1:00pm $18
Culinary Center Staff
Spend your lunch hour learning a chef's secrets for preparing perfect flank steak, sides and dessert. Menu: Goat Cheese Galette with Herb Salad; Grilled Flank Steak with Avocado Chimichurri; Roasted Poblano Potato Salad; Strawberry Shortcake with Grilled Pound Cake.Saturday, January 30th
Chocolate Lover's Workshop
10:00-12:30pm $65
HANDS ON
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).
Saturday, January 30th
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, February 2nd
Cutting Edge Knife Skills
6:00-9:00pm $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, 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
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
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
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
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
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
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
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 CheesecakeSaturday, February 13th
Chocolate Lover's Workshop
10:00am-12:30pm $65
HANDS ON
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
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
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
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
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
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
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
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.
Wednesday, March 11th
Girls Night Out: Bubbles and Bites
6:30-9:00pm $65
HANDS ON
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
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 PuddingThursday, 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
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
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 25th
Lunch Express: Cooking With Coffee
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
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
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
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.
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.
