Stores » Tennessee » Green Hills
Store Calendar
- View PDF of our Fall Cooking Classes
- Join Our Mailing List: Receive the quarterly calendar of classes and special updates by email.
- Registration And Class Information
- About Our Instructors: Interviews and Bios
- Store Events Calendar
Winter 2009 - 2010 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, Dec 4: Hearty Fettucini Primavera with Pesto
Fri, Jan 8 Five Bean Chili with Arugula & Pear Salad
Tues, Jan 19 Chicken Saltimbocca with Lemon Sauce, Carrot Orzo, & Roasted Green Beans
Fri, Feb 5 Provencal Pea Soup with Potatoes, Croutons, & Bacon
Tues, Feb 23 Penne with Sausage, Tomatoes, & Cream with Roasted Broccolini
Instructor: Cindy Chambers
Tuesday, December 1
Soup Fundamentals
6:30 - 8:45p $39 - 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.
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: Cindy Chambers
Wednesday, December 2,
Holiday Hors d'Oeurves
6:00 - 9:00p $65 - 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 RuckerThursday, December 3
Champagne & Sparkling Wines
6:30 - 8:30p $45 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: Billie Joyce
Sat, Dec 5
Gingerbread Houses
10 - 12p $49; $89 per pair Hands On
Calling kids of all ages! Discover the magic of the holidays while using your imagination to decorate pre-constructed gingerbread houses with gumdrops, peppermints, icing, and more! It's a fun-filled day that will be sure to make special holiday memories, and you'll love taking home your own unique house to display at home. Class includes snacks, hot cocoa, and all materials and supplies.
Instructor: Cindy Chambers
Sat, Dec 5
Gingerbread Houses
2 - 4p $49 or $89 per pair Hands On
Calling kids of all ages! Discover the magic of the holidays while using your imagination to decorate pre-constructed gingerbread houses with gumdrops, peppermints, icing, and more! It's a fun-filled day that will be sure to make special holiday memories, and you'll love taking home your own unique house to display at home. Class includes snacks, hot cocoa, and all materials and supplies.
Instructor: Cindy Chambers
Mon, Dec 7
Handmade Chocolates for Gift Giving
6:00 - 9:00p $59
Just in time for the holidays, Salud! welcomes Master Artisan Chocolate maker, Julie Hinton. In this intensive class, students will work side-by-side with Julie and learn to how to make ganache for truffles, fondue, caramels, enrobing truffles and tempering chocolate. Students will be sampling as well as taking home some of their work.
Menu: Hot Chocolate; Raspberry Ganache; Spiced Rum Ganache; Chocolate Fondue; Hand Dipped Vanilla Caramels; Chocolate Enrobed Truffles
Instructor: Julie Hinton
Thurs, Dec 8
Show Stopping Desserts with Andrew Manchester of Hermitage
6:30 - 9:00p $49 Demonstration
Looking for something to absolutely wow your guests? Don't miss this class. Taught by Chef Andrew Manchester of the Hermitage Hotel, Chef Andrew will be teaching you how to make classic desserts that are guaranteed to impress your guests.
Learn the techniques and ingredients needed to produce high quality, well known desserts that you will love making at home.
Menu: Bûche de Noel; Chocolate Genoise with Mint Ice Cream; Vanilla Genoise with Buttercream; Croquembouche Tree with Profiteroles, Pastry Cream and Cooked Sugar.
Instructor: Chef Andrew Manchester of the Hermitage Hotel
Wed, Dec 9
Knife Skills and Basics
6 - 9p $59 - Hands On
Jump-start your cooking skills in this relaxed, fun-filled class. We will get you on your cooking feet, teaching you how to use knives skillfully, safely, and efficiently and the proper way to sharpen and care for your knives. You will practice proper techniques and timesaving skills for slicing, dicing, and chopping and in the process, prepare a lovely meal. You will also learn the basics of sautéing and making a pan sauce. Afterwards, you'll enjoy sitting down to enjoy the meal that you prepared. Your mother would be so proud! Students are requested to please bring a chef's knife to class, but a knife is not required.
Menu: Salad with Classic French Vinaigrette & Warm Goat Cheese Croutons; Vegetable Soup; Sautéed Chicken Breast with Mushrooms & Pan Sauce; and Liquid Chocolate Cake.
Instructor: Cindy Chambers, Nashville
Thurs, Dec 10
English Christmas Feast
6:30 - 8:30p $45 Demonstration
Bring us some figgy pudding! When it comes to Christmas traditions, the English seem to have a corner on the market. Many of the images, decorations, activities, and foods that we associate with the holiday were popularized during Queen Victoria's reign in the nineteenth century. From Christmas cards to trees to caroling, the Victorians practically invented Christmas as we know it. Enjoy offering a bountiful feast to your loved ones this year with a menu that is full of traditional charm, along with some delicious culinary updates.
Menu: Herbed Standing Rib Roast; Yorkshire Puddings; Stilton Potato Gratin with Thyme; Roasted Root Vegetables; and Gingerbread Christmas Pudding with Brandy Sauce.
Instructor: Merijoy Lantz Rucker
Fri, Dec 11
Top 10 Holiday Wines
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, Dec 12
Holiday Bread Baking
9:30 - 12:20p $59 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, Dec 15
A Southern Christmas
6 - 8p $45 - Demonstration
Make your holidays sparkle! Join us for a festive class learning a delicious and eye-catching Southern holiday menu, along with the tricks and shortcuts that can make entertaining pleasurable and relaxed.
Menu: Spinach Salad with Roasted Pecans & Herbed Goat Cheese in a Cherry Port Vinaigrette; Oyster Stew with Wild Mushrooms; Andouille Stuffed Pork Roast; Sweet Potato Spoon Bread; and Chocolate Praline Tart with Bourbon Whipped Cream.
Instructor: Merijoy Lantz Rucker
Thur, Dec 17
Gifts From the Kitchen
9:30 - 12:30p $65 - Hands On
This year, discover some old-fashioned recipes and imaginative ways to make beautiful, homemade gifts for everyone on your list! You'll be guided through the kitchen as you make an array of treats like Spiced Nuts, Cranberry Bread, Old-Fashioned Toffee, and Braided Cinnamon Wreath Bread. And to help ease holiday stress, you'll make Aromatherapy Bath Salts in lavender, peppermint, orange, and more! We'll adorn our gifts with creative and beautiful packaging to make perfect parcels ready for Santa's sleigh. Class includes all materials and supplies. Lunch will be served.
Instructor: Cindy Chambers
.
Sat, Dec 19
Holiday Cookies for Tots
9:30 - 10:30a $19 Hands on for Ages 2 & 3 with one parent
Holiday Cookies for Tots and Preschoolers
Join your little one for a festive morning in the kitchen decorating old-fashioned gingerbread cookies with no messy kitchen to clean! Kids learn how to roll and cut out cookie dough and decorate them with frosting. Students leave with their creations to share with family and friends... or perhaps with ole' Saint Nick!
Class includes a fruit & cheese snack, hot cocoa, and all materials & supplies.
Instructor: Cindy Chambers
Sat, Dec 19
Holiday Cookies for Preschoolers
11:30 - 12:30p $19 Hands On for Ages 4 & 5 with one parent
Join your little one for a festive morning in the kitchen decorating old-fashioned gingerbread cookies with no messy kitchen to clean! Kids learn how to roll and cut out cookie dough and decorate them with frosting. Students leave with their creations to share with family and friends... or perhaps with ole' Saint Nick!
Class includes a fruit & cheese snack, hot cocoa, and all materials & supplies.
Instructor: Cindy Chambers
Sat, Dec 19
Holiday Cookies for Kids
2 - 4:30p $35 Hands On - Ages 6 to 9
While you get last-minute holiday errands done, kids learn how to measure, mix, shape, and decorate an array of cookies in this festive class. They'll wrap them in tidy, gift-ready bundles and exchange their handmade treats so that each student will have six parcels ready to share with family and friends... or perhaps with ole' Saint Nick! Class includes a fruit & cheese snack, hot cocoa, and all materials & supplies.
Cookies: Snowy Viennese Crescents; Raspberry Jam Thumbprints; Chocolate Peppermint Crush; and Old-Fashioned Gingerbread Cut-Outs Decorated with Royal Frosting.
Instructor: Merijoy Lantz Rucker
Sat, Jan 2
Cooking 101 - A One Day Intensive
12 - 6p $109
Don't have the skills needed to be the master of your own kitchen? Our concentrated cooking boot camp will give you a jump-start for making your own meals in 2011! Join us for a one-day crash course highlighting the essentials of good cooking techniques. We'll focus on meal-centric menus and lead you through a series of versatile recipes that will build confidence and creativity. You'll be cooking up a storm before you know it. Class is limited to 9 students.
Menu: Breakfast: Perfect Scrambled Eggs on Buttermilk Biscuits with Cheese & Bacon; Lunch: Tomato & Basil Soup and Grilled Pear, Gorgonzola, & Watercress Panini; Appetizer: Seared Scallops with Ginger-Soy Glaze; Dinner: Whole Herb-Roasted Chicken, Creamy Polenta with Butter & Parmesan, and Braised Broccoli Rabe with Garlic & Lemon; and Dessert: Carrot Cake with Cream Cheese Frosting.
Instructor: Cindy Chambers
Tues, Jan 5
Fast & Fresh Weeknights
6:30 - 8:30p $39
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; and Eggplant & Tomato Skewers with Israeli Couscous & Feta Sauce.
Instructor: Cindy Chambers, NashvilleWed, Jan 6
Great Grains
10a - 12p $29 Demonstration
Open the door to a world of whole grains that may have been previously overlooked in a modern diet. Rich in fiber, nutrients, and vitamins; whole grains are essential to eating well and being healthy. In this class, learn easy ways to nourish yourself by incorporating them into your meals. We'll discuss the difference between a whole grain and whole wheat, the many varieties of whole grains such as quinoa, millet, amaranth, spelt, and buckwheat, and simple methods to prepare them for satisfying breakfast cereals, soups, and side dishes. Come and get your "grain" on!
Menu: Farro Risotto with Asparagus; Quinoa Salad with Roasted Winter Vegetables; Wheat Berry Waldorf Salad; Hot Breakfast Cereal with Raisins, Grated Apple & Maple Syrup; and Mushroom Barley Soup.
Instructor: Cindy Chambers
Wed, Jan 6
Smart Cooking
6:30 -8:30p $35 Demonstration
This New Year, whether your focus is weight loss, heart health, improved energy, or anti-aging; a healthy diet of fresh, all natural, and whole foods is always a smart idea. We're not talking diet or deprivation of the things that make a meal enjoyable. Learn a few easy techniques and simple choices for eating well, and you'll be on your way to all of your health goals.
Menu: Power House Sunrise Smoothies; Steel Cut Oatmeal with Berries; Blackened Salmon with Lemon; Sautéed Lacinato Kale with Cherry Tomatoes; Herbed Quinoa Pilaf; and Roasted Pears with Cardamon Yogurt.Instructor: Cindy Chambers
Jan 7
Wine Basics
6:30 - 8:30p $39 Demonstration
If you've always wanted to know more about wine, but don't know how to get started, this is the class for you. Increase your knowledge, appreciation, and enjoyment of wine in this ultimate "how-to" guide for beginners. You will receive a practical introduction to wine tasting and selection as you learn about wine components and taste wines from all over the world. Begin to taste wines critically; judging color, aroma, flavor, and body and discover the meaning of esoteric wine concepts such as dryness, acidity, fruitiness, tannins, varietals, vintages, and more.
Instructor: Billie Joyce
Fri, Jan 8
Craft Beer Tasting
6:30 - 7:30p $15 Demonstration
The emergence of craft beers has made them the largest growing category of beer in the US. Formally called microbreweries, these craft breweries are producing some outstanding and original new brews. Join us for a sampling and discussion of some of the best.
Instructor: Derek Petrella
Sat, Jan 9
I'm Learning to Cook
9:30a - 12:30p $35 Hands On
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 & Walnuts with Apple Cider Vinaigrette; Baked Apples with Raisins; and Carrot Cupcakes.
Instructor: Cindy Chambers
Sat, Jan 9
French Bistro
6 - 9p $119 per couple Hands On
Tonight you'll work in the kitchen together to grasp fundamental cooking techniques as you discover a selection of French bistro favorites straight from the Champs-Elysées. Using the best ingredients and turning them into warming, fragrant dishes, this simple, robust cuisine lends itself readily to a cozy evening by the fire with a glass of red wine. Enjoy delicious French food in a casual style you can easily replicate at home. Wines from France will be served.
Menu: Mesclun Salad with Herbed Vinaigrette; Goat Cheese Soufflé; Steamed Mussels with White Wine & Saffron; Pan-Seared Rib-Eye Steak with Bearnaise; Pommes Frites; and Chocolate Pots de Crème.
Instructor: Merijoy Lantz RuckerTues, Jan 12
Shellfish A to Z
6:30 - 8:45p $45 Demonstration
Cooking shellfish is quick and easy, but can seem daunting without the proper technique. In this extensive introduction to shellfish cooking, you will learn about purchasing and storing, searing, frying, serving raw oysters, preparing mussels, and matching flavors to shellfish. We will apply these techniques by making an array of tempting shellfish recipes in a wide range of styles and flavors.
Menu: Coconut-Ginger Thai Mussels on Forbidden Rice; Oysters on the Half Shell with Champagne-Vinegar Mignonette; Linguine with Shrimp, Peas, & Crème Fraiche; Fried Squid, Parsley, & Preserved Lemon with Harissa Mayonnaise; and Pan-Seared Scallops on Frisée with Green Apple & Mint Chutney.
Instructor: Cindy Chambers
Wed, Jan 13
Dinner From Tuscany
6 - 9p $65 Hands - On
Along with its landscapes, Tuscany is famous for its quality ingredients and masterful cooking techniques. Make authentic recipes from this bountiful and beloved region as you learn Italian cooking methods and the proper order for a menu. Wine from the region will be served.
Menu: Antipasto: Crostini with Chicken Livers; Primi: Duck Ragu with Orecchiette; Secondi: Fontina-Stuffed Veal Chops with Sage & White Truffle Butter; Contorni: Cannellini with Sautéed Greens in Olive Oil & Garlic; and Insalata: Salad of Proscuitto, Arugula, & Shaved Parmigiano-Reggiano.
Instructor: Merijoy Lantz Rucker
Thurs, Jan 14
Not Your Ordinary Pastry Class!
6:30 - 9:30p $59 Hands - On
Pastry can be confusing, even a little intimidating. Join Charlotte Sanders of the Puffy Muffin to learn the tricks of the trade for producing amazing savory and sweet pastries. In this hands-on class, students learn the techniques for perfect pastry in a variety of delicious recipes.
Menu: Savory Leek & Apple Smoked Bacon Tart with Flaky Butter Crust; Pecan Short Bread Crust filled with Apricot Preserves; Almond Pie Dough with Apples; Napoleans; and Chocolate Sucre with Peanut Butter Filling.
Instructor: Chef Charlotte Sanders of The Puffy Muffin
Sat, Jan 16
I'm Learning to Cook
9:30 - 12:30p $35 Hands - For 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 & Walnuts with Apple Cider Vinaigrette; Baked Apples with Raisins; and Carrot Cupcakes.
Instructor: Merijoy Lantz Rucker
Tues, Jan 19
How to Cook LIke a Top Restaurant with Ashley Quick of Flyte
6:30 - 8:30p $49 Demonstration
One of Nashville's most innovative restaurants, Flyte focuses on artful presentations of locally sourced, all-natural, and seasonal ingredients. At first glance, one might assume these can dishes could never be made at home. However, Chef Ashley takes a night off to give students a sneak peek into the techniques and plating methods for preparing tantalizing and beautiful dishes. Whether you make one dish or the whole menu, your guests will be amazed!
Menu: Salmon Two Ways: House Cured and Sous Vide with Soft Cooked Egg; Quinoa & Arugula Salad with Warm Bacon Vin; Cauliflower Bisque; and Chocolate Pave with Peanut Sable & Roasted Banana.
Wed, Jan 20
Knife Skills & Basics
9:30a - 12:30p $59 Hands On
Jump-start your cooking skills in this relaxed, fun-filled class. We will get you on your cooking feet, teaching you how to use knives skillfully, safely, and efficiently and the proper way to sharpen and care for your knives. You will practice proper techniques and timesaving skills for slicing, dicing, and chopping and in the process, prepare a lovely meal. You will also learn the basics of sautéing and making a pan sauce. Afterwards, you'll sit down to enjoy the meal that you prepared. Your mother would be so proud! Students are requested to please bring a chef's knife to class, but a knife is not required.
Menu: Salad with Classic French Vinaigrette & Warm Goat Cheese Croutons; Vegetable Soup; Sautéed Chicken Breast with Mushrooms & Pan Sauce; and Liquid Chocolate Cake.
Instructor: Cindy Chambers
Thurs, Jan 21
Seasonal Market Basket: A Winter's Dinner
6 - 8:30p $45 Demonstration
With citrus like blood oranges and ruby red grapefruits, pears, persimmons, pumpkin, winter greens, chestnuts, root vegetables, and hardy herbs, winter is hardly a time to become bored in the kitchen. Be inspired by the seasonal bounty in the market and learn how easy it can be to cook from the abundance of the season. 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 a dinner inspired by winter 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: Salad, soup, entrée, and dessert will be selected during shopping tour based on ingredients in peak season.
Instructor: Merijoy Lantz RuckerFri, Jan 22
Port Wine Tasting
6:30 - 7:30p $19 Demonstration
Join us for an introduction to rich and velvety port, perfect for sipping during cold weather months. Learn about the incredible variety of port styles, such as Ruby Tawny, Late-Bottled Vintage, and Vintage Character.
Instructor: Ed Fryer, Nashville
Jan 23
Braises & Stews
10a-1:30p $69 Hands On
Slow cooking of all sorts draws out food's flavors and results in tender, tasty, and satisfying meals. And, as an added benefit, you get big flavors without a lot of hassle. Learn the secrets behind achieving slow, moist cooking as we explore the methods for braising and stewing and discover why slow cooking brings ultimate flavor. With these methods in hand, you'll be ready with a repertoire of dishes for required eating in cool weather months.
Menu: Braised Short Ribs; Beef Stew; Pot Roast with Vegetables; Lamb Ragu; Creamy Polenta; and Mixed Green Salad.
Instructor: Cindy Chambers
Tues, Jan 26
Cucina Comforts
6 - 8p $39 Demonstration
Ahh... the tantalizing aromas and comforts of the Italian kitchen. Learn the fundamentals of Italian cuisine and you'll know how to arrive at deliciously complex flavors with relatively simple ingredients and methods. Wines from Italy will be served.
Menu: Prosciutto with Figs; Semolina Gnocchi with Parmesan & Sage Butter; Drunken Pork Roast; Braised Greens with Currants & Pine Nuts; and Amaretto Zabaglione.
Instructor: Merijoy Lantz Rucker
Jan 27
Sushi Workshop
6 - 9p $59 Hands On
You will work hands-on to discover the techniques for making and rolling sushi. You'll learn the basics including making and forming sushi rice, assembling fillings, and rolling ingredients using a bamboo mat to make beautifully shaped sushi. Of course, a glass of sake will complete our evening!
Menu: Inside-Out California Rolls; Nigiri Sushi (Hand-Pressed Sushi with Salmon & Tuna); Spicy Tuna Rolls; and Cucumber Rolls.
Instructor: Cindy Chambers, NashvilleThurs, Jan 28
World of Reds
6:30 - 8:30p $39 Demonstration
From old-vine Carignane in the South of France to smoky Chilean Merlot, the world of red wine offers an incredible richness of choices available to the aficionados of the red grape. Join us for a discussion and tasting of ten reds from ten corners of the world. As you travel through the world's red wine producing regions, each wine tasted will unfold discussions on its style and grape varietals. You'll learn the distinctions among the grapes and begin to taste wines critically, judging color, aroma, flavor, and body and discover the meaning of such esoteric wine concepts as dryness, acidity, fruitiness, tannins, varietals, vintages, and more.
Instructor: Melanie Armstrong
Fri, Jan 29
Island Hopping
6 - 9p $55 $99 Pair Hands On
Time for a fun night out? Grab a friend and take a mini-trip to the islands to make a host of fun appetizers. These sunny dishes are guaranteed to transport you to the turquoise blue waters and island breezes of the Caribbean while broadening your cooking horizons. And best of all, no flight delays!
Menu: Shrimp, Mango, & Jicama Salad Cups; Crab Fritters; Jerk Chicken & Pineapple Skewers; Pork & Manchego Cheese Plantain Pinwheels; and Tropical Fruit Beignets with Whipped Cream.
Instructor: Merijoy Lantz RuckerSat, Jan 30
Pizza Party for Teens
9:30a - 12:30p $35 Hands On For Ages 13 - 15
Teens discover the joys of authentic pizza making! Italy's pizzas, known for their thin crusts and judiciously chosen toppings, are famous around the world. Students learn how to make a traditional pizza dough, tomato sauce, and white sauce and then shape their dough to make authentic varieties of pizzas. Teens will love this fun-filled class devoted to replicating this Neapolitan classic at home. And don't worry, we'll hold the anchovies!
Menu: Puttanesca; Carbonara; Margherita; Formaggi; Neapolitan; and Classic Caesar Salad.
Instructor: Cindy Chambers
Sat, Jan 30
New Flavors for Winter Desserts
2 - 5:30p $59 Hands On
Creating delicious desserts is simple: start with the freshest ingredients and the proper techniques, add adventurous flavorings and you have a whole new approach to dessert. Learn how to create beautiful desserts with classic recipes and methods that are redefined with new and unexpected flavors inspired by the season. Snacks will be served.
Menu: Chamomile-Poached Pears with Late-Harvest Riesling Crème Anglaise; Chocolate-Tangerine Pots de Crème; Grapefruit Champagne Sorbet; Fried Sweet Ricotta; and Rosemary Pound Cake with Port-Soaked Dried Fruits.
Instructor: Merijoy Lantz Rucker
Mon, Feb 1
Great Grains
6:30 - 8:30p $29 Demonstration
Open the door to a world of whole grains that may have been previously overlooked in a modern diet. Rich in fiber, nutrients, and vitamins; whole grains are essential to eating well and being healthy. In this class, learn easy ways to nourish yourself by incorporating them into your meals. We'll discuss the difference between a whole grain and whole wheat, the many varieties of whole grains such as quinoa, millet, amaranth, spelt, and buckwheat, and simple methods to prepare them for satisfying breakfast cereals, soups, and side dishes. Come and get your "grain" on!
Menu: Farro Risotto with Asparagus; Quinoa Salad with Roasted Winter Vegetables; Wheat Berry Waldorf Salad; Hot Breakfast Cereal with Raisins, Grated Apple & Maple Syrup; and Mushroom Barley Soup.
Instructor: Cindy Chambers
Tues, Feb 2
A Night In Normandy
6:30 - 8:30p $39 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, Nashville
Wed, Feb 3
Cheese Making
6 - 9p $59 Hands - On
Cheese is a fascinating subject and the variety of cheese available is truly amazing. Every culture in one way or another has been making cheese for centuries. Whether it's paneer made in the home kitchens of India or cottage cheeses from the kitchens of Middle America, the science and basic method of separating curds from whey are the same. Spend a fun hands-on day learning to make a variety of fresh cheeses and be surprised at just how easy it is. At the end of the night, students will make a fantastic lasagna dinner using their own freshly made ricotta and mozzarella cheeses.
Cheeses: Paneer; Mozzarella; Ricotta; and Cottage Cheese.
Dinner Menu: Classic Lasagna with Homemade Mozzarella & Ricotta.
Instructor: Cindy Chambers
Tues, Feb 4
Delicious with a Healthy Twist
6:30 - 8:30p $39 Demonstration
Be inspired! Learn how easy it is to make food that is not only delicious and satisfying, but also fits in with a healthy lifestyle. Sarah-Jane Bedwell, R.D. L.D.N. will join Chef Cindy in the kitchen to share the techniques for super healthy dishes followed by a question and answer session covering nutrient rich foods. Sarah-Jane will help us avoid a common pitfall by providing lots of healthy snack ideas. You'll leave with the know-how and motivation for packing nutrients into your diet and be on your way to reaching your health goals.
Menu: Creamy Hummus; Salmon with Confetti Couscous; Garlic Green Beans; and Triple Chocolate Cookies
Instructor: Sarah-Jane Bedwell, R.D., L.D.N.
Sat, Feb 6
A Salute to Julia! Classical French Techniques
9:30a - 1:30p $65 Hands - On
Join us for a cooking celebration of some of our favorite recipes from beloved Julia Child. More than anything, Julia Child set classic French techniques accessibly in the realm of the American kitchen, pioneering cooking television and education for the home cook. Students learn step-by-step how to make classical French dishes from Mastering the Art of French Cooking, then we'll sit down to eat together, discuss all our favorite Julia recipes, and give a special Champagne toast. Bon appétit! Wine from France will be served.
Menu: Petits Chaussons au Roquefort (Pastry Turnovers with Roquefort Cheese); Soufflé aux Épinards (Spinach Soufflé); Coq au Vin (Chicken in Red Wine with Onions, Mushrooms, & Bacon); Fonds d'Artichants Mornay (Artichoke Bottoms Gratinéed with Cheese Sauce); Gratin Dauphinois (Scalloped Potatoes with Milk & Cheese); and La Tarte des Demoiselles Tatin (Upside-down Apple Tart).
Instructor: Merijoy Lantz RuckerFeb 6
Student Volunteer Kitchen Orientation
2 - 3:30p No cost
Are you an aspiring foodie? Want to help the chefs prep and be an integral part of the cooking class? Expand your culinary horizons through our Student Volunteer Kitchen Program. We welcome anyone with an interest in learning, meeting people, and assisting in the kitchen. It's easy - attend this orientation class and get started. After four classes, you'll receive a credit for a free class of your choice! Space is limited; registration for orientation is required.
Tues, Feb 9
Italian Home Cooking
6:30 - 8:30p $39 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 & Garlic; and Braised Pork Chops with Tomatoes & Porcini Mushrooms.
Instructor: Merijoy Lantz Rucker
Feb 10
India: A Cook's Tour
6 - 9p $59 Hands On
Explore the mysterious tastes, textures, and aromas of Indian cooking as you take a hands-on cooking tour. In addition to cooking fabulously flavorful Indian fare, you'll learn about the exotic and aromatic spices employed in Indian cuisine and discover some of the interesting ingredients that are unfamiliar to western palates. Indian beer will be served.
Menu: Kofta Meatballs with Spiced Tomato Sauce; Vegetable Samosas with Coriander Chutney; Chicken Tikka Masala with Sautéed Onions; Naan; and Pistachio & Cardamom Ice Cream.
Instructor: Merijoy Lantz RuckerThurs, Feb 11
The Fair Pear
6 - 8:30p $45 Demonstration
France's King Louis XIV loved pears so much that he perfected the art of removing the skin in a single perfect piece, then re-wrapping them in their skin to give as gifts. We're not sure about trying that particular trick, but agree that this winter stunner deserves a little special treatment. In all their varieties, pears add sweet sophistication in everything from savory dishes to desserts. Discover the pear's versatility in a collection of our favorite recipes, each focusing on a different method of preparation.
Menu: Pear & Ahi Tuna Tartare; Endive Salad with Roasted Pears, Pecans, Blue Cheese & Cranberry Vinaigrette; Hazelnut Encrusted Chicken Scaloppini with Pear Agrodolce and Fontina; Chilled Bosc Pear Soup with Local Fresh Chèvre; and Spiced Pear Upside Down Cake.
Instructor: Merijoy Lantz Rucker
Fri, Feb 12
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. It's a perfect way to celebrate Valentine's Day!
Instructor: Lisa Mays
Fri, Feb 12
Valentine's Treat Workshop for Kids
9:30 - 10:30p For ages 2 & 3 with one parent
Kids discover how to make an assortment of creative treats for Valentine's Day and assemble them in special packages to take with them, ready to give away. Class includes a fruit & cheese snack and all materials & supplies.
Menu: White Chocolate & Raspberry Sandwich Cookies; Chocolate Dipped Dried Fruits; "Kiss" Cookies; Frosted Heart-Shaped Sugar Cookies; and Chocolate Truffles.
Instructor: Merijoy Lantz Rucker
Feb 13
Valentine's Treat Workshop
9:30 - 10:30p $19 Hands On Ages 4 & 5 with one parent
Kids discover how to make an assortment of creative treats for Valentine’s Day and assemble them in special packages to take with them, ready to give away. Class includes a fruit & cheese snack and all materials & supplies. Menu: White Chocolate & Raspberry Sandwich Cookies; Chocolate Dipped Dried Fruits; “Kiss” Cookies; Frosted Heart-Shaped Sugar Cookies; and Chocolate Truffles. Instructor: Cindy Chambers
Sat, Feb 13
Valentine's Treat Workshop for Kids
2 - 5p $39 Hands On for ages 6 to 9
Kids discover how to make an assortment of creative treats for Valentine's Day and assemble them in special packages to take with them, ready to give away. Class includes a fruit & cheese snack and all materials & supplies.
Menu: White Chocolate & Raspberry Sandwich Cookies; Chocolate Dipped Dried Fruits; "Kiss" Cookies; Frosted Heart-Shaped Sugar Cookies; and Chocolate Truffles.
Instructor: Merijoy Lantz Rucker
Thurs, Feb 16
Fast & Fresh Weeknights
10a - 12p $39 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; and Eggplant & Tomato Skewers with Israeli Couscous & Feta Sauce.
Instructor: Cindy ChambersTues, Feb 16
Amazing Appetizers with Deb Paquette of Zola
6:30 - 8:30p $50 Demonstration
We always know to expect the unexpected from one of our best loved chefs. Now that we are daring to think ahead to spring, how about some new and taste provoking ideas? Chef Deb, owner of Zola, always has students on the edge of their seats as she allows us into the mind of creative cooking from the standpoint of a chef. This class promises to keep your interest as we explore new flavor combinations as well as innovative techniques.
Menu: Cod Fritters & Salted Shrimp with Aioli; Chorizo Stuffed Figs with Greens & a Sherry Vanilla Vin; Chicken Liver Mousse with Marmalade Toast & Balsamic Syrup; Sous Vide Scallops with White Cocoa Mustard & Popped Wild Rice; and Ginger Cheese Soufflés with Sweet Potato Ice Cream & Chocolate Chili Syrup.
Instructor: Chef Deb Paquette of Zola Restaurant
Wed, Feb 17
Welcome to Your Kitchen
6 - 9p $59
A kitchen is a terrible thing to waste! Discover how easy it is to get started cooking in your kitchen and enjoying satisfying, homemade meals. All you need is a little know-how and perhaps a bit of confidence. Let us show you basic knife skills and classic cooking methods as well as share our list of pared down kitchen equipment and pantry essentials. You'll leave with the ability to start cooking fresh and delicious meals at home.
Menu: Mixed Green Salad with Pecans & Blue Cheese; Cream of Tomato Soup; Roast Chicken with Pan Gravy; Sautéed Green Beans with Mushrooms; Perfect Mashed Potatoes; and Quick Apple Tarts.
Instructor: Cindy Chambers
Thurs, Feb 18
Introduction to French Wines
6:30 - 8:30p $44; $69 for two class series, Demonstration
Treat yourself to an evening traveling the vineyards of France, where you'll taste and discuss some of the country's great wines. In a single session, you'll get a handle on France's various wine-producing regions as you journey through Champagne, Burgundy, Alsace, the Loire Valley, the Rhone, and Languedoc-Roussillon. This subject can sometimes seem daunting, but after this class, you'll no longer have any trouble differentiating a Pouilly Fuissé from a Pouilly Fumé. We will discuss the Appellation Controlée and its influence on taste, price, and aging potential. A representative wine from each of the major grape-growing regions will be tasted. (Class II: Feb 25)
Instructor: Melanie Armstrong
Fri, Feb 19
Let's Talk Thai
6 - 9p $55 or $99 per pair Hands On
Spice things up with a night out with your girlfriends learning the unique ingredients and techniques for making fabulous Thai fare. Light and refreshing, Thai cooking marries many flavors to produce a cuisine that is always deliciously spiced and only sometimes "hot and spicy." Tonight you and your girlfriends will discover how to create delicious dishes with fresh flavors that you'll love making at home.
Menu: Hot & Sour Chicken and Lemongrass Coconut Soups; Wild Mushroom Salad with Coriander; Shrimp Curry with Jasmine Rice; and Coconut Tapioca Pudding with Spiced Mango.
Instructor: Cindy ChambersSat, Feb 20
My Italian Kitchen
9:30a - 12:30p $59 Hands On For Ages 10 - 12
So your kids don't have an Italian grandmother? No problem! In this class, kids find out how to make some authentic Italian dishes with techniques that translate into great cooking at home for family or friends. Mama Mia!
Menu: Authentic Spaghetti & Meatballs; Classic Caesar Salad; Garlic Bread; and Kid-Friendly Tiramisu.
Instructor: Cindy Chambers
Sat, Feb 20
Knife Skills and Basics
2:30 - 5:30p $59 Demonstration
Jump-start your cooking skills in this relaxed, fun-filled class. We will get you on your cooking feet, teaching you how to use knives skillfully, safely, and efficiently and the proper way to sharpen and care for your knives. You will practice proper techniques and timesaving skills for slicing, dicing, and chopping and in the process, prepare a lovely meal. You will also learn the basics of sautéing and making a pan sauce. Afterwards, you'll sit down to enjoy the meal that you prepared. Your mother would be so proud! Students are requested to please bring a chef's knife to class, but a knife is not required.
Tues, Feb 23
Low Country Favorites
6:30 - 8:30p $39 Demonstration
Where, exactly, is Lowcountry? Think saltwater marshes and Spanish moss hanging from live oaks. The names of native Lowcountry dishes like Frogmore stew and hoppin' John are almost as colorful as its culinary history. Rice, grits, local seafood, and the produce of the Southeastern coastal plain play an instrumental role in Lowcountry cooking. Discover the cultural influences and ingredients that make up this cuisine with a delightful menu you'll love making at home.
Menu: She-Crab Soup; Shrimp and Cheddar-Scallion Grit Cakes with Okra, Corn, & Tomatoes; and Carolina Gold Rice Pudding.
Instructor: Merijoy Lantz Rucker
Wed, Feb 24
Homemade Pasta & Sauces
6 - 9p $59 Hands On
If you haven't got an Italian mamma to teach you how to make pasta at home, join us for a hands-on experience of the process! Making your own pasta is deeply satisfying, surprisingly easy, and the results are delectable. Students learn the techniques for making a basic pasta dough; using a pasta machine to roll and cut fettuccini, pappardelle, and pasta sheets for ravioli; cutting and filling ravioli; making and shaping gnocchi; and preparing pasta sauces. At the end of class, we'll sit down to an Italian pasta feast. Students leave with the skills and recipes to make these Italian classics at home. Wines from Italy will be served.
Menu: Fettuccini with Prosciutto, Cream, & Nutmeg; Spinach & Ricotta Gnocchi with Rustic Tomato Sauce; Pumpkin Ravioli with Sage-Brown Butter Sauce; and Pappardelle with Bolognese.
Instructor: Merijoy Lantz Rucker
Thurs, Feb 25
Introduction to Italian Wines
6:30 - 8:30p $44; $69 for 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 class will familiarize students with the essentials of Italian wine, including the effects of geography on wine production and the Italian wine classification system. Students will be guided through the diverse wine country traditionally known as Enotria - "The Land of Wine," tasting glorious wine selections from north to south. (Class I: Feb 18)
Instructor: Ed Fryer
Fri, Feb 26
American Artisan Cheese Tasting
6:30 - 7:30p $15 Demonstration
Throughout the United States, small, specialist cheese-makers are recapturing the craft of using milk from their own herds and respecting traditional methods of working with milk to show us how a simple product can become a statement of its provenance. By tasting a variety of farmstead and artisan cheeses, we will discover how a cheese reflects the region in which it's made and learn while history and tradition are powerful influences, they are not as important as terroir.
Instructor :Sara Jones, Nashville
Sat, Feb 27
Snacks for Hungry Kids
9:30a - 12p $29 Hands-On for ages 10 - 12
Mom... I'm hungry! Answer this age-old declaration by sending your hungry kid or teen to this class. Based on pantry-friendly recipes, kids & teens will learn how to make a host of healthy snacks they can make after-school, on the weekends, or any time hunger strikes. Best of all, they'll avoid eating empty calories and begin to develop healthier habits to last their lifetimes.
Menu: Red Pepper Hummus & Crudités with Garlic-Oregano Grilled Pita; Double-Chocolate Zucchini Muffins; Oven-Roasted Fries with Rosemary; Peanutty Energy Bars; Nuts & Bolts Snack Mix; Quick Barbecue Chicken Pizzas; and Almond-Banana Smoothies.
Instructor: Cindy Chambers
Sun, Feb 28
A Farmer's Dinner
4 - 8p $69, $129 per pair Hands On
Enjoy an extraordinary evening working with and celebrating local ingredients at their height of freshness and then sit down to enjoy your farmer's dinner with special wines. Students further their appreciation for cooking seasonally while practicing hands-on methods for creating a bountiful winter's feast. Students will become inspired by the abundance of the season as you broaden your understanding of how to make beautiful, seasonal dishes. Special wine selections will be served.
Menu: Savory Pecan, Parmesan, & Thyme Shortbread; Chestnut Soup with Porcini Relish; Lamb Stew with Beets & Mint Gremolata; Rainbow Chard Tart; Local Cheeses Served with Apple Spread & Lemon Verbena; and Orange & Almond Cake with Brown Sugar Crème Frâiche.
Instructor: Merijoy Lantz Rucker
How to Register
- Register online.
- Call us at 615-440-5117
Getting Here
Salud! is located inside of Whole Foods Market in Nashville at 4021 Hillsboro Pike, Nashville, TN 37215 map & directionsClass 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.
