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Fall 2009 Calendar of Classes

• Select Fridays and Tuesdays

  Cooking Value Meals Under $15

  Fridays 11 - 11:30 - Tuesdays 3 - 3:30P NO COST - MUST REGISTER IN ADVANCE

  Fri, Sept 11: Sausage & Lentil Soup with Spinach

  Tues, Sept 22; Chicken Saltimbocca with Linguini; Roasted Broccoli

  Fri, Oct 9; Provencal Chicken with Tomatoes & Olives; Lemon Roasted Green Beans

  Tues, Oct 20; Cassarecce Pasta with Roasted Eggplant & Crispy Garlic; Green Salad

  Fri, Nov 6; Chicken, Leek & Apple Stew with Parslied Noodles

  Tues, Nov 17; Layered Turkey Enchiladas (perfect for Thanksgiving leftovers!)

   Instructor: Cindy Chambers

• Thurs, Sept 10

  No-Panic Dinner Party

  6:30 - 8:30p $45 Demonstration

   Have you always wanted to host a dinner party for your friends but don't have a clue what to make or how to plan? This is the class for you. Join Chef Angela Bartlett as she presents the steps to a wonderful, unusual meal that will absolutely wow your guests. As Chef Angela says, "this is a tongue-in-cheek approach with no super serious chef stuff." Join us for what will surely be fabulous fun and fabulous food.

  Menu: Cold Beet Salad with Arugula, Pine Nuts and Chèvre; Roasted Celery Root and Orange Soup; Oil Poached Salmon with Endive, Parsley, and Aioli; Seared Tuna with Brussels Sprouts, Bacon, Fennel;  and Blood Orange Sorbet in Filo Dough with Mint.

  Instructor: Chef Angela Bartlett of Whole Foods Market

   

   

• Tues, Sept 22

  Catering Your Own Party

  6:30 - 8:30p $45 - Demonstration

  It's not too soon to think about holiday entertaining... Chef Michael Cribb, formerly of the Boundr'y Restaurant, has now joined Whole Foods Market as its catering liason and is ready to share all his tips from his extensive catering experience. This class will equip you to host your own party with easy planning, delicious hors d'oeuvres, beverage service, and amazing presentations. Wine pairings will be served.

  Menu: Crostini Bar with Assorted Toppings; Petite Crab Cakes with Dipping Sauces; Mini Vegetarian (Mock) Crab Cakes with Dipping Sauces; Assorted Wraps, Pinwheels and Roulades with Dipping Sauces; Fool Proof Shrimp with Soy Caramel Dipping Sauce; and Five-Star Fruit Tray with Edible Garnishes.

  Instructor: Chef Michael Cribb of Whole Foods Market

   

• Thur, Sept 24

  Oktoberfest Dinner

  7 - 9p $40 Demonstration

  Celebrate Oktoberfest with traditional German fare! Home cooks in Germany are passionate about their food, and you'll learn how they use seemingly humble ingredients to create tasty masterpieces. Students learn the techniques for some of the most famous German specialties, and discover German favorites perfect for enjoying this fall, complete with beer pairings of course!

  Menu: Braised Sausages with Sauerkraut; Weiner Schnitzel with Herbed Spaetzle; Braised Red Cabbage with Apples; and Pear & Currant Strudel.

  Instructor: Merijoy Lantz Rucker, Nashville

   

   

• Thurs, Oct 1

  Fast and Fresh Weeknights

  10a - 12p $35 Demonstration

  Finding it hard to get healthy dinners on the table on hectic weeknights? Begin building a repertoire of simple, fast, and healthful dishes that your whole family will enjoy without sending your schedule into overdrive. We'll share some of our favorite weeknight recipes using fresh ingredients that pack in great flavors. These are dinners you can feel good about serving and great about eating!
  Menu: Roasted Sausages, Red Cabbage, & Apples; Stir-Fried Beef or Tofu with Broccoli & Sweet Potatoes over Rice; Grilled Fish with Lemon & Oregano, Eggplant, & Tomato Skewers; and Israeli Couscous and Feta Sauce.
  Instructor: Cindy Chambers

• Thurs, Oct 1

  Exploring Italy I: Piedmont & Northern Italy

  6:30 - 8:30p $35; $60 as a two class series - Demonstration

    

  The wines of Italy can offer a challenge to any wine lover, first because of the dramatic differences posed by the various soils and climates of the many regions and then because of the astounding variety of grapes, each with its own character and its own story. This series will familiarize students with the essentials of Italian wine, including the effect of geography on wine production and the Italian wine classification system. In this first of two surveys, you'll learn about the great red wines from Barolo and Barbaresco, the smooth and unusual reds of Valpolicella and Amorone, the dry whites from Alto Adige, sparkling wines made with Prosecco, and the refreshing dessert wines made from Moscato. (Class II: October 15)

  Instructor: Ed Fryer

    

• Tues, Oct 6

  A Night in Normandy

  6:30 - 8:30p $40 - Demonstration

   Normandy has long been one of France's finest gastronomic regions, bordered on one side by a lengthy coastline which gives way to rich pastureland, crisscrossed by rivers and lush orchards. Apples are processed into robust ciders and fiery Calvados for which the region is renowned, along with its creamy cheeses. Learn the techniques to make some of its most popular dishes and discover the beauty and simplicity of Normandy.

  Menu: Coquilles St. Jacques au Saffron (Pan-Seared Scallops in a Creamy Saffron Sauce); Côtes de Porc Normande (Brined Pork Chops with Caramelized Apples & Calvados Cream); Gratin aux Choufleur (Cauliflower Gratin); Tarte Bourdaloue (Almond Pear Tart); and a plate of regional cheeses.

  Instructor:  Merijoy Lantz Rucker

    

• Fri, Oct. 9, 1009

  Wine and Chocolate Tasting

  6:30 - 7:30p $15 Demonstration

    

  You love wine, you love chocolate... but who would have thought about putting the two together? We did! There are a large variety of chocolates and wines that pair well together. Sample a little of both and feel indulged.

  Instructor:  Lisa Mays

• Tues, Oct 13

  Fall Favorites

  6 - 8p $40 Demonstration

   Fall brings in a new harvest of produce along with a revived desire for cooking and entertaining. Learn creative ways to incorporate the favorite flavors of Fall that invite both elegant entertaining and casual dinners alike.
  Menu: Warm Goat Cheese Toasts with Walnuts; Salad with Cranberry Port Vinaigrette; Caramelized Onion Tartlets with Blue Cheese; Roasted Butternut Squash with Brown Butter and Nutmeg; Wild Mushroom Lasagna; and Maple Pumpkin Pots de Crème.

  
  Instructor: Merijoy Lantz Rucker

   

   

• Thurs, Oct 15

  Exploring Italy II, Tuscany and Central Italy

  6:30 - 8:30p $35; $60 as a two class series - Demonstration

  Italy may be viewed as one long vineyard offering up glorious wine selections from north to south. In this second class of the series, you will be introduced to the great wine producing regions of Tuscany, Umbria, Abbruzi, Marche, and other areas in Central Italy. You'll decide if Sangiovese is Italy's greatest red wine grape as used in Chianti, Brunello di Montalcino, Vino Nobile de Montepulciano, or in Super Tuscan blends. Students emerge with sufficient knowledge and confidence to select wines from the Italian section of a wine list or shop. (Class I: October 1)

  Instructor: Ed Fryer

• Thurs, Oct 22

  Seasonal Market Basket: Dinner in Italy

  6:30 - 8:30p $40 - Demonstration

    

  The history of Italian cuisine is one of individual preference, quality, and the search for the essence of an ingredient. Italians believe geography is culinary destiny. Nostrano, meaning "ours", is used exclusively for locally grown produce and locally produced items such as artisan cheeses. It is due to this belief that Italian cuisine is so close to our hearts, and it's why some of our favorite dishes from Italy reign in this class. At the start of class, you'll go shopping and learn how to choose ingredients at their peak and put together a balanced seasonal menu. Then students return to the kitchen to learn the techniques for making an Italian dinner inspired by seasonal ingredients. Don't miss this rare opportunity for what is sure to be a fun and insightful experience! Written recipes will be provided to students after the class via electronic mail.
  Menu: Appetizer, entrée, & dessert will be selected during shopping tour based on ingredients in peak season.
  Instructor: Merijoy Lantz Rucker

• Tues, Oct 27

  Evening in Cuba

  6:30 - 9:30p $60 Hands On

  Chef Joseph Kirkland is back to share the techniques for another menu from his beloved family recipes. Students join him in the kitchen to not only learn the techniques and ingredients of Cuban cooking, but to also uncover the history of this wonderfully flavored food as they make a menu they can easily recreate at home. Muy delicioso!

  Menu: Cuban Bread; Picadillo (Ground Meats with Garlic & Onions) Arroz Con Pollo (Rice with Chicken); Congris (Cuban Red Beans and Rice); Maduros (Plantains); and Flan de Cafe Cubano (Coffee Flavored Custard)

  
  Instructor: Chef Joseph Kirkland

• Thurs, Oct 29

  Miniature Desserts

  6:30 - 9:30p $55 Hands On

   

  Join pastry expert Charlotte Sanders as she demystifies the art of preparing beautiful, delicious desserts, just in time for the holidays. Students learn the techniques for a wonderful assortment of mini desserts as they work hands-on in the kitchen with Chef Charlotte. This class will cover all the aspects of preparing and decorating perfect miniature desserts using the freshest ingredients and classic techniques. A great class to increase your baking techniques. Snacks will be served during class.

  Menu: Chocolate Cream Puffs with Whipped White Chocolate Ganache & Strawberries; White Chocolate Coconut Cream Bars; Double-Dipped Strawberries; Ambrosia Cheesecake; and Mini Fruit Tarts.

  Instructor: Chef Charlotte Sanders from Puffy Muffin

• Sat, Oct 31

  Spooky Delights for Tots

  9:30 - 10:30a $15 Hands On for Ages 2 & 3 with one parent

    

  No tricks, just treats! Tots will enjoy a very spooky Halloween in this festive cooking class filled with small surprises. We'll learn all about pop! pop! popcorn, whipping up meringue, and an eerie witches' brew. One parent or guardian must attend with child. Children receive their own popcorn ball to take home.
  Menu: Old-Fashioned Popcorn Balls; Meringue "Bones"; and Apple Cider.
  Instructor: Cindy Chambers

   

• Sat, Oct 31

  Spooky Delights for Kids

  11:30 - 12:30p $15 Hands On for Ages 4 & 5 with one parent

   

  No tricks, just treats! Kids will enjoy a very spooky Halloween in this festive cooking class filled with small surprises. We'll learn all about pop! pop! popcorn, whipping up meringue, and the basics of baking. And the fun isn't over... we'll have an eerie witches' brew and some games for our goblins. Children receive their own popcorn ball to take home.
  Menu: Old-Fashioned Popcorn Balls; Meringue "Bones"; Spooky Apples in Spiced Cider; and Pumpkin Squares with Chocolate Chips.

  Instructor: Cindy Chambers
  
   

• Sat, Oct 31

  Spooky Delights for Kids

  2 - 4p $25 Hands on for ages 6 - 9

    

  No tricks, just treats! Kids will enjoy a very spooky Halloween in this festive cooking class filled with small surprises. We'll learn all about pop! pop! popcorn, whipping up meringue, and the basics of baking. And the fun isn't over... we'll have an eerie witches' brew and some games for our goblins. Children receive their own popcorn ball to take home.
  Menu: Old-Fashioned Popcorn Balls; Meringue "Bones"; Spooky Apples in Spiced Cider; and Pumpkin Squares with Chocolate Chips.
  Instructor: Cindy Chambers

• Tues, Nov 3

  Italian Home Cooking

  6 - 8p $40 Demonstration

   

  Italy has long attracted visitors from all corners of the globe. And while many came for the art, Renaissance palaces, and celebrated landscapes, others were surely guided by their appetites. After all, Italy is famous for their top-quality ingredients and masterful cooking techniques. The simple yet sophisticated dishes found on local tables represent wonders of tastes and flavors. Tonight students experience a menu full of hearty, earthy dishes perfect for dining by the fire or for any other cozy, warming evening. Regional wine tastings will be served.

  Menu: Mushroom Timballo; Bolognese over Fettuccini; Sautéed Swiss Chard with Olive Oil and Garlic; and Braised Pork Chops with Tomatoes and Porcini Mushrooms.

  Instructor: Merijoy Lantz Rucker

• Wed, Nov 4

  Entertaining - Tuscan-Style

  6:30 - 9:30p $60 Hands On

     Italian cooking, particularly in Tuscany, has long held a fascination for those who have traveled there (as well as those who hope to travel there!). The art of cooking Tuscan-style involves using the freshest ingredients, but without the stress of striving for perfection...just wonderful food, simply prepared, with fantastic flavors and variety. Join Chef Malcolm as he shares a lovely menu suited for entertaining.
  Menu: Crostata di Finochio con Aglio e Gorgonzola, (Fennel baked in Garlic & Gorgonzola);  Proscuitto & Radicchio Tagliatelle;  Asparagus & Herb Risotto; Pollo Alla Cacciatora  (Chicken Hunter-Style); Funghi al Forno Ripieni di Ricotta( Baked Mushrooms Stuffed with Ricotta); Pesce Spada alla griglia con la salsa di Giovanna (Grilled Swordfish with Salsa di Giovanna); and Broccoletti alle Acciughe (Broccoli with Anchovies).

  
  Instructor: Chef Malcolm Morrison 

• Thurs, Nov 5

  Fall Comforts

  6 - 8p $45 Demonstration

  Few pleasures equal those of creating and enjoying a meal inspired by the season. Join us to learn the tips and techniques for a host of ultimate comfort foods designed for either leisurely entertaining or family dining.
  Menu: Seafood Pot Pies with Biscuit Crust; Butternut Squash Soup; Braised Lamb with Rosemary & Puréed Potatoes; and Pumpkin-Bliss Profiteroles with Maple Caramel & Pecans.
  Instructor: Merijoy Lantz Rucker
  
  

• Fri, Nov 6

  Top 10 Holiday Wines Tasting

  6:30 - 7:30p $15 Demonstration

   

  Discover our picks for the top ten wines to enjoy during the holidays! Selected by our wine buyers, these selections represent the best we can find in price and quality. Join us for a sampling and discussion of each of these wines.

  Instructor:Billie Joyce

   

• Sat, Nov 7

  I'm Learning to Cook

  9:30 - 12:30p $ 35 Hands On - Ages 6 - 9

   

  Here's a chance for budding cooks to get in the kitchen and explore different ingredients and techniques through a variety of seasonal recipes. We'll cook up a menu of delicious recipes tailored just for kids to make with their family at home. Students not only learn valuable techniques such as sauce making, measuring ingredients, preparing vinaigrettes, and making basic doughs, they also develop an appreciation for cooking and eating fresh and seasonal foods.

  Menu: Chicken Pot Pie with Homemade Crust; Spinach Salad with Goat Cheese, Dried Cherries, and Walnuts with Apple Cider Vinaigrette; Baked Apples with Raisins; and Carrot Cupcakes.

  Instructor:  Cindy Chambers

• Sat, Nov 7

  I'm Learning To Cook

  2:30 - 5:30p $35 Hands On - Ages 10 - 12

  Here's a chance for budding cooks to get in the kitchen and explore different ingredients and techniques through a variety of seasonal recipes. We'll cook up a menu of delicious recipes tailored just for kids to make with their family at home. Students not only learn valuable techniques such as sauce making, measuring ingredients, preparing vinaigrettes, and making basic doughs, they also develop an appreciation for cooking and eating fresh and seasonal foods.

  Menu: Chicken Pot Pie with Homemade Crust; Spinach Salad with Goat Cheese, Dried Cherries, and Walnuts with Apple Cider Vinaigrette; Baked Apples with Raisins; and Carrot Cupcakes.

  Instructor: Cindy Chambers

• Tues, Nov 10

  Party Yourself Skinny

  6:30 - 8:30p $35 Demonstration

  Get the "skinny" on how to create some delicious holiday party dishes and learn innovative ways to incorporate a more healthy approach to traditional foods. Join Nashville's Nutrition Expert, Sarah-Jane Bedwell, R.D.,L.D.N. and Chef Cindy Chambers of Salud! as they cover the basics for incorporating flavor while  reducing the fat and calories. Students will also learn great snack ideas for the entire family along with healthier cooking techniques. Be prepared to discover that healthy food is also great tasting food!
  Menu: Warm Spinach & Artichoke Dip; Cheesy & Spicy Stuffed Mushrooms; Arugula, Caramelized Onion, & Goat Cheese Mini Pizzas; Popcorn Shrimp with Chili-Lime Dipping Sauce; and Pumpkin Pie Dip with Ginger Cookies.

  Instructors: Sarah-Jane Bedwell, R.D.,L.D.N. and Chef Cindy Chambers of Salud!

   

• Wed, Nov 11

  Fall Soups

  6 - 8:30p $40 Demonstration

  Here comes the season where nothing beats a good pot of flavorful, comforting soup - the ultimate, cool weather comfort food. You will understand the proper foundations of soup-making and learn to make a wide range of soups that incorporate the flavors of Fall.

   Menu: Pumpkin Bisque with Crème Fraîche; Purée of Broccoli with Wild Mushrooms; Cream of Tomato; New England-Style Clam Chowder; and Chilled Apple Soup with Sour Cream.

  Instructor Merijoy Lantz Rucker

   

• Nov 12

  Champagne & Sparkling Wines

  6:30 - 8:30p $40 Demonstration

   

  Champagnes and sparkling wines are ideal candidates for sipping during the holidays, and the range of options and prices in this category are enormous. Join us for a primer in choosing Champagnes and sparkling wines, and learn to taste the difference between truly magnificent sparklers and all the rest. Learn how Champagne is made and then compare it to similarly made sparkling wines in a blind tasting. You'll assess non-vintage, vintage, rose, blanc de blancs, blanc de noir, and others. Along the way, we'll discuss ideal serving temperatures, how to predict the dryness of sparkling wines, and compare the traditional method of production with other processes. This course will offer selections to fit various budgets and suggest imaginative choices to enliven your holiday festivities.

  Instructor: Ed Fryer

• Sat, Nov 14

  Holiday Bread Baking

  9:30 - 12:30p $55 Hands-On

   

  Discover easy and delicious breads perfect for holiday occasions. You'll learn how to work with yeast and create doughs from various flours to make quick breads, loaves, rolls, and focaccia. Students learn the techniques for proper measuring, proofing, and shaping dough and go home with the confidence to enjoy baking for the holidays. Lunch will be served.

  Menu: Sweet Potato Biscuits; Parker House Yeast Rolls; Parmesan & Poppyseed Cheese Straws; Cranberry Walnut Pumpkin Loaf; and Leaf-Shaped Rosemary Focaccia.

  Instructor: Cindy Chambers

• Tues, Nov 17

  Entertaining Friends: A Casual Fall Dinner

  6 - 9p $65 Hands-On

   

  Whether it's a splendid outdoor setting or a cozy dining room, discover how fun entertaining friends can be with an easy menu that is beautifully presented. In addition to great tasting recipes, students learn fabulous serving ideas incorporating natural elements that showcase the textures and colors of fall - from drinks, to candles, even how to fold your napkins. Students leave with the know-how and inspiration to enjoy hosting their friends at home.
  Menu: Wild Mushroom Toasts; Salad with Spiced Pecans & Red Pear; Autumn Leaf Pommes Anna; Classic Beef Tenderloin with Horseradish Cream; Corn Shuck Bread with Maple Butter; and Apple Crisps with Vanilla Brown Butter.

  
  Instructor: Merijoy Lantz Rucker

• Wed, Nov 18

  Holiday Hors D'Oeuvres

  6 - 9p $50 Hands On

   Let's pop open the champagne and get ready for your next holiday soirée! Whether you want fresh ideas for things to bring to a party or you're hosting your own, learn a host of delicious and festive little bites that are quick and easy.
  Menu: Petit Seafood Cakes; Broiled Figs with Stilton & Apricot Chutney; Citrus-Spiced Mixed Olives; Camembert Walnut Pastries; Bourbon Steak Toasts with Horseradish Cream; Spiced Pumpkin Seeds; Trio of Savory Puffed Cheese Straws: Black Olive Tapenade, Pesto, Parmesan, & Pepper Jack Cheese; Fried Shrimp Toasts; and Fingerling Potato Bites with Smoked Salmon & Crème Frâiche.

  
  Instructor:Merijoy Lantz Rucker

• Thur, Nov 19

  Thanksgiving Sides

  6 - 8p $35 Demonstration

     

  Delight your guests with a menu of classic American dishes, with a few new updates. Thanksgiving turkey is usually the main event, but it's often the sides that really get the compliments. We'll share some of our favorite side dishes as well as a few tips for a perfectly roasted turkey.
  Menu: Poached Pear Salad with Bleu Cheese & Candied Pecans; Orange Cranberry Sauce with Mint; Mashed Potatoes & Parsnips with Garlic Gremolata; Sweet Potato Tartlets with Pecan Pralines; and Roasted Brussels Sprouts with Chestnuts.

  
  Instructor: Merijoy Lantz Rucker

• Fri, Nov 20

  Wines for Thanksgiving Tasting

  6:30 - 7:30p $15 Demonstration

  What wines to serve with turkey? A simple question that has lots of answers. Join us for an entertaining tasting of the best wines to serve on Thanksgiving and learn what makes sense to serve with all the various foods likely to be on the table. Find out how not to go over budget, especially if your guest list looks like a football team roster!

  Instructor: Ed Fryer

• Sat, Nov 21

  Thanksgiving Pies and Tarts

  9:30 - 12:30p $35 Hands On- Ages 6 - 9

   

  What would Thanksgiving be without flaky, delicious pies and tarts? This class teaches young bakers everything they need to know to craft glorious desserts perfect for fall and the holiday table. There's no better time for kids to learn the basics of pastry and baking. They'll start with preparing flaky and sweet pie-crust doughs, and then make a variety of pies and tarts they can make at home to grace the holiday table. Students leave with the know-how and recipes to recreate their favorite specialty for the big day... just in time for those family gatherings where Aunt Gert's spice cake will no longer be the star! Students will take home one petite pie to share with friends and family. Lunch will be served.

  
  Menu: Apple Pie with Autumn Leaf & Acorn Crust; Cranberry Tart with Nut Crust; Pumpkin Pie with Spiced Cream; and Upside-Down Pear Tart.

  Instructor: Cindy Chambers

• Sat, Nov 21

  Thanksgiving Pies and Tarts

  2:30 - 5:30p $35 Hands-On Ages 10 - 12

   

  What would Thanksgiving be without flaky, delicious pies and tarts? This class teaches young bakers everything they need to know to craft glorious desserts perfect for fall and the holiday table. There's no better time for kids to learn the basics of pastry and baking. They'll start with preparing flaky and sweet pie-crust doughs, and then make a variety of pies and tarts they can make at home to grace the holiday table. Students leave with the know-how and recipes to recreate their favorite specialty for the big day... just in time for those family gatherings where Aunt Gert's spice cake will no longer be the star! Students will take home one petite pie to share with friends and family. Lunch will be served.
  Menu: Apple Pie with Autumn Leaf & Acorn Crust; Cranberry Tart with Nut Crust; Pumpkin Pie with Spiced Cream; and Upside-Down Pear Tart.

  
  Instructor: Cindy Chambers

• Nov 24

  Fall Open House

  12 - 4p No Cost

   

  While you're doing your Thanksgiving shopping, stop into Salud! to taste what the fall season has to offer and pick up the recipes to make these seasonal favorites at home. Register to win gift certificates to cooking and wine classes, sample Spiced Apple Cider, Pumpkin Bisque, Cornbread & Sage Stuffing, Apple Walnut Bread and even get tips for roasting the perfect turkey! 

How to Register

 

• Register online.
• Call us at 615-440-5117

Seating and enrollment are on a first-come, first-served basis. If a class is sold out, please call 615-440-5117 or email us at salud.nashville@wholefoods.com to be placed on our waiting list. With some exceptions, registration closes 48 hours prior to class. Payment is made at the time of registration.

Getting Here

Salud! is located inside of Whole Foods Market in Nashville at 4021 Hillsboro Pike, Nashville, TN 37215 map & directions

Class Information

All classes include recipes or a class lecture packet and servings of each recipe prepared.

• Hands-On Classes

  Be prepared to cook! Please remember to wear flat, closed-toe shoes and comfortable clothing. Aprons and towels will be provided for your use in class. Students are divided into groups at the discretion of the instructor. Snacks are provided during class. Towards the end of class, you will be seated to enjoy your meal along with wine. Classes are limited to 12 students unless noted otherwise.

• Demonstration Classes

  Relax and watch us do the work! You will be seated throughout the class and encouraged to ask lots of questions. Tastings of each recipe are served typically as they are prepared. Classes include up to two glasses of red or white wine.

• Kids & Teens Classes

  Kids and teens should wear flat, closed-toe shoes and comfortable clothing. Students are divided into groups at the discretion of the instructor. Snacks are provided during class and students are seated at the end of class to enjoy the meal they have prepared. Classes are limited to 12 students unless noted otherwise.
• Wine & Cheese Classes
• You will be seated throughout the class and encouraged to ask lots of questions as you taste each wine or cheese. Fruit, cheese and bread are served.

Arrival

Please check in at the customer service desk upon arrival. We recommend arriving 15 minutes prior to the start of class. You will be directed to the cooking school located on the mezzanine level.

Cancellation Policy

Please note that refunds cannot be given for no-shows or cancellations made less than 48 hours prior to a class. Although we make every effort to avoid changes to our class schedule, Salud! reserves the right to cancel any class due to low registration or substitute instructors in case of an emergency.

Private Classes

Need a place to have your next corporate event, shower or birthday party? We offer custom-designed demonstration or hands-on classes. Call us at 615-440-5117.

Mailing List

Would you like to receive the quarterly calendar of classes, special offers, and seasonal recipes by email? Call us at 615-440-5117 or email us at salud.nashville@wholefoods.com to be added to our electronic mailing list.

Gift Certificates

Give the gift of cooking! For the cooks in your life there's no better gift than gift certificates to Salud! in denominations of $35 to $65. Available for purchase by calling 615-440-5117 or in person at the Customer Service desk.