Store Calendar

Sign up on-line or by phone: 609-799-2919.

For our Culinary Clubs and other Tasteful Gifts, Please Scroll to the Bottom of the Page

•  Please check out our private classes and parties here!

Cooking Classes

• Friday, November 6th

  Thanksgiving Dinner 101 (Demonstration only)

  6 - 8:30 pm $25

  Joyce Fousek &  Felipe Katchucka, Store Chefs

  Is this your first time hosting Thanksgiving Dinner??  Then this is the class for you!!! From the perfect roast turkey to scrumptious desserts, let our Store chefs, Joyce and Phil, share their  tips on how to prepare a memorable holiday meal.  Class features step by step instruction for a traditional Thanksgiving dinner.   Menu includes:  roast turkey, giblet gravy, traditional stuffing , roasted butternut squash, cranberry compote and more... Bring any questions!!! Register now!

• Tuesday, November 10th

  Mastering the Art of Vegan Cooking - Glorious Grains (demonstration)

  7 - 9 pm $20

  Christine Waltermyer, Director, The Natural Kitchen Cooking School

  Join vegan cooking guru Christine Waltermyer for an in-depth exploration of the world of plant foods. Each month Christine shows you how to look better, feel better and potentially prevent diseases by eating plant-based foods.  And best of all, she makes it all seem easy, creative and enjoyable! In this program Christine demystifies grains and shows you how easy and delicious they can be. On the menu: millet mashed potatoes quinoa tabouleh, wild rice salad and vanilla scented rice pudding. Register now!

• Wednesday November 11th

  Fish to Dish (demonstration)

  7 - 8:30 pm $25

  Chef Paul Greenblatt, Seafood Department Team Leader

  In this in-depth series, Chef Paul Greenblatt explores a variety of seasonal, sustainable, nutritious fish, focusing on one fish at the time. Chef Paul starts with the whole fish, shows you how to choose, store and cut.  And then, of course, he prepares it in 3 different delicious ways. This month Chef Paul features flounder with such delectable recipes as: crab-stuffed poached flounder; fried flounder sandwich with home made remoulade sauce; sautéed flounder Register now!

• Thursday, November 12th

  Latke Extravaganza (demonstration and hands-on)

  7 - 9 pm $25

  Nirit Yadin, Chef, The Whisk and The Spoon

  Learn the secrets to the perfect latke (crispy on the outside, creamy on the inside), and then some new variations on the subject, such as: sweet potato latke with chives cream, giant herb latkes or spinach-feta latkes. Register now!

• Friday, November 13th

  Happy Friday (interactive, for ages 2 -3)

  10:30 - 11:15 pm $10

   Nirit Yadin, Chef, The Whisk and The Spoon & Nicole Koroghlian Auker, Wholesome Kids Cook.

  This Thanksgiving get your children involved in cooking the Holiday feast.  In this hands-on class, children learn some delicious recipes to share with the family and then eat them as a nutritious, wholesome lunch. On the menu: cheesy corn bread, mashed sweet potatoes and cranberry turkey breast. Register now!

   

• Saturday, November 14th

  Julia and Me

  11 am - 2:30 pm $55; Class is limited to 10 participants

  Chef Anne-Renee Rice-Soumeillant

  Forty years ago, Mastering the Art of French Cooking ignited America's passion for good food, and brought that food into our homes. It remains as essential today as it was then--a great teaching cookbook and the preeminent French cookbook for the American kitchen. In this series, "Julia & Me", we "steal" Julie Powell's (author of "Julie and Julia") idea of a culinary marathon featuring Mastering the Art of French Cooking. We'll be meeting every month and cook a complete meal from Child's gastronomical masterpiece. To maximize flavor and nutritional value, we'll be using only grass-fed dairy, eggs and meat! Register now!

  • Souffle aux Epinards (spinach souffle).
  • Filets de Poisson Gratines, a la Parisienne (fish flets poached in white wine, Parisian sauce)
  • Tarte des Demoiselles Tatin (upside down apple tart)

  For a complete schedule and menus, please scroll to the bottom of the Web page!
  
   

   

• Wednesday, November 18th

  Holiday Cooking for a Small Budget (demonstration)

  7 - 9 pm $25

  Nirit Yadin, Chef, The Whisk and The Spoon

  You can enjoy an elegant, heart-warming Holiday dinner without breaking the bank or spending hours in the kitchen! Come and learn to prepare turkey stewed with chestnuts and herbs, mashed potatoes with caramelized shallots, rosemary-scented sweet potatoes and  pear tart tatin with holiday spices. Register now!

• Friday, November 20th

  Lunch Bunch (interactive for children ages 3-5)

  12:30 - 1:15 pm $10

  This Thanksgiving get your children involved in cooking the Holiday feast.  In this hands-on class, children learn some delicious recipes to share with the family and then eat them as a nutritious, wholesome lunch. On the menu: cheesy corn bread, sweet potato & butternut squash soup and cornbread, cranberry turkey breast. Register now!

   

• Friday, November 20th

  Muffins, Scones, Granola... (demonstration)

  7 - 9 pm $25

  Chef Linda Monastra, Co-owner of Three Birds Bakery Granola

  Learn simple recipes for gourmet granola as well as muffin and scone mixes to be placed in decorated jars and given as unique (and inexpensive) gifts. Chef Linda also demonstrates foolproof methods of mixing and baking these wholesome treats. The class includes tips on spices and add-ins to create a variety of flavors, and on buying bulk ingredients to maximize flavor and minimize cost. We also decorate glass jars to make them look festive. What great gifts for this Holiday season! Register now!

• Tuesday December 1st

  Holiday Breads

  11 am – 2 pm $55 class length is 3 hours

  Chef Anne-Renee Rice-Soumeillant, Owner of Cuisine by Anne-Renee

  Aroma and taste bring back memories of cheer – especially if emanate form your own kitchen…. In this program we walk you through the process of making the festive breads you’ve always loved but never made, such as: panettone, challah, strudel or fruitcake. Register now!

• Thursday, December 3rd

  Festive Fondues (interactive)

  6 - 9 pm $45 Class length is 3 hours

  Nirit Yadin, Chef, The Whisk and The Spoon

  Throw a fabulous fondue party! In this class we learn the basics of fondue making and prepare a myriad of fondues from appetizer (cheese) to main course (meat) and desserts (chocolate, of course). We also prepare side dishes and "dippers" to complete a splendid fondue extravaganza. Register now!

• Friday, December 4th

  Chocolate and Spice (demonstration and hands-on)

  6:30 - 8:00 pm $25

  Alia Alkasimi, owner of Flavors of Morocco Cookie Company

  Learn to delight your guests' and your own senses with rich, exotic candies that you can also put in a jar as a unique Holiday gift. Included are: creamy chocolate cups filled with nuts, fruits and caramel, date-almond truffles with orange essence, Moroccan coconut truffles. Register now!

• Tuesday, December 8th

  Mastering the Art of Vegan Cooking - Festive Food (demonstration)

  7 - 9 pm $20

  Christine Waltermyer, Director, The Natural Kitchen Cooking School

  Join vegan cooking guru Christine Waltermyer for an in-depth exploration of the world of plant foods. Each month Christine shows you how to look better, feel better and potentially prevent diseases by eating plant-based foods.  And best of all, she makes it all seem easy, creative and enjoyable! In this program Christine shows you how to delight your guest and yet stay healthy with vegan party food. On the menu: vegetarian nori maki sushi rolls, white bean pate with crostini and vegan baklava. Register now!

• Wednesday, December 9th

  Flatbreads Flavors (interactive)

  7 - 9 pm $25

  Vaishali Anand, Owner of Mantra Culinary Classes

  Flatbreads are humankind's simplest, oldest, and most remarkably varied form of bread. This hands-on class is about India's best-known flatbreads and the secrets to making them. We prepare roti, plain paratha and vegetable stuffed paratha and savor them with traditional accompaniments of curry and spiced chickpeas. Register now!

• Saturday, December 12th

  Julia and Me (interactive)

  11 am - 2:30 pm $55 Class is limited to 10 participants

  Chef Anne-Renee Rice-Soumeillant, Owner of Cuisine by Anne-Renee

  Forty years ago, Mastering the Art of French Cooking ignited America's passion for good food, and brought that food into our homes. It remains as essential today as it was then--a great teaching cookbook and the preeminent French cookbook for the American kitchen. In this series, "Julia & Me", we "steal" Julie Powell's (author of "Julie and Julia") idea of a culinary marathon featuring Mastering the Art of French Cooking. We meet every month and cook a complete meal from Child's gastronomical masterpiece. To maximize flavor and nutritional value, we use grass-fed dairy, eggs and meat whenever possible. On the Menu:

  • L'Oie Braisee aux Marrons (braised goose with chestnut and sausage stuffing)
  • Navets Glaces a Brun (glazed turnips)
  • Celeri-Rave Braise (braised celery root)
  • Mousse a l'Orange (orange mousse)

  For a complete schedule and menus, please scroll to the bottom of the Web page! Register now!

   

• Monday, December 14th

  Holiday Roasts (demonstration)

  7- 9 pm $25

  A golden-brown, flavorful, juicy roast emerging from the oven is one of the Holidays' hallmarks. Join Steve Thompson, our meat guru, as he takes the fear factor out of roasting and shows you fool-proof methods to a perfect Holiday roast.  Register now!

   

• Tuesday, December 15th

  Holiday Cookies (interactive)

  6 - 9 pm $45 class length is 3 hours

  Chef Anne-Renee Rice-Soumeillant, Owner of Cuisine by Anne-Renee

  Need we say more? Rolled, dipped, and dropped - no one ever tires of those Holiday cookies! And we're talking homemade treats here, made with wholesome flours, best chocolate and fresh, grass-fed, butter and eggs.... We also demonstrate how to package the cookies into a perfect Holiday gift.  Reggister now!

• Thursday, December 17th

  Sugar Free Holiday Treats (demonstration and hands-on)

  7 - 9 pm $25

  Sheri-Lynn DeMaris, Author of Macro Magic for Kids and Parents

  Learn to prepare tasty treats for the Holidays using barley malt, brown rice syrup, maple syrup and fruits instead of refined sugar.  These scrumptious desserts keep your blood sugar at bay so you can stay relaxed and healthy throughout the Holiday season. On the Menu: savory pumpkin pudding, pecan pie delight, ginger snap cookies, yummy apple rings with vanilla cream. Register now!

   

• Saturday, December 19th

  Indian Party Appetizers (demonstration and hands-on)

  11 am - 1 pm $25

  Vaishali Anand, Owner of Mantra Culinary Classes

  Spice up your Holiday entertaining with delicious Indian finger-foods that are great with drinks. Included are: Tandoori chicken bites, crispy chili shrimp and chickpea chaat (a tangy salad). Register now!

• Thursday, January 7th

  Kitchen Confidence - Knife Skills (interactive)

  6 - 9 pm $35

  Nirit Yadin, Chef, The Whisk and The Spoon

  Cooking from scratch becomes easy, speedy and fun once you master the art of using chef knives. In this class we teach you the basic knife skills that every cook should know. We cut vegetables and fruits of all shapes and sizes, utilizing precision cuts to create delicious dishes that will quickly become part of your at-home repertoire.On the Menu: Maple roasted root vegetables with goat cheese; avocado, red onion and citrus salad, pear and apple galette. Register now!

• Tuesday, January 12th

  Mastering the Art of Vegan Cooking - Cooking for Busy People (demonstration)

  7 - 9 pm $20

  Christine Waltermyer, Director, The Natural Kitchen Cooking School

  Join vegan cooking guru Christine Waltermyer for an in-depth exploration of the world of plant foods. Each month Christine shows you how to look better, feel better and potentially prevent diseases by eating plant-based foods.  And best of all, she makes it all seem easy, creative and enjoyable! In this session she shows you that you don't have to sacrificing your health just because you're busy. Learn to prepare fabulous food on the run such as: Tofu quiche, mock tuna salad, seitan stew, and Indian cornmeal pudding. Register now!

• Wednesday, January 20th

  Indian Comfort Foods (demonstration)

  7 - 9 pm $25 without the book; $35 with the book

  Sandeep & Nalini Agarwal, Owners of Pure Indian Foods

   Warm up your cold winter nights and spice them up with classic Indian foods such as rich vegetables soup with cinnamon, cumin and cardamom, creamy lentil daal  with ginger and coconut or sweet potatoes pudding with saffron and nuts. Indian food experts Sandeep & Nalini Agarwal also demonstrate the health and flavor benefits of grass-fed ghee which is one of the most vital elixirs in  traditional Indian medicine (ayurveda).

   Price includes "Ayurvedic Cooking for Self Healing", a cookbook by Usha Lad . Register now!

   

   

• Tuesday, February 9th

  Mastering the Art of Vegan Cooking - Comfort Food (demonstration)

  7 - 9 pm $20

  Christine Waltermyer, Director, The Natural Kitchen Cooking School

  Join vegan cooking guru Christine Waltermyer for an in-depth exploration of the world of plant foods. Each month Christine shows you how to look better, feel better and potentially prevent diseases by eating plant-based foods.  And best of all, she makes it all seem easy, creative and enjoyable! In this program we celebrate heart-and-body warming soups and stews. On the menu: corny chowder, creamy cauliflower soup, Moroccan chickpea stew, and fruit soup. Register now!

• Tuesday, March 9th

  Mastering the Art of Vegan Cooking - Sauces and Condiments (demonstration)

  7 - 9 pm $20

  Christine Waltermyer, Director, The Natural Kitchen Cooking School

  Join vegan cooking guru Christine Waltermyer for an in-depth exploration of the world of plant foods. Each month Christine shows you how to look better, feel better and potentially prevent diseases by eating plant-based foods.  And best of all, she makes it all seem easy, creative and enjoyable! In this class you discover the enticing world of dressings, sauces and condiments. On the menu: Pasta with pea pesto and cashew parmesan, homemade sesame gomashio, millet cakes with Apple butter, Joyce's creamy tofu Sauce, BBQ Sauce, fresh salad with Mom's dynamite greens dressing! Register now!

   

• Tuesday, April 13th

  Mastering the Art of Vegan Cooking - Kitchen Pharmacy (demonstration)

  7 - 9 pm $20

  Christine Waltermyer, Director, The Natural Kitchen Cooking School

  Join vegan cooking guru Christine Waltermyer for an in-depth exploration of the world of plant foods. Each month Christine shows you how to look better, feel better and potentially prevent diseases by eating plant-based foods.  And best of all, she makes it all seem easy, creative and enjoyable! In this program she shows you how to use food as a healing tool.  We prepare women's vitality stew, millet with sweet veggies, boiled salad with pumpkin seed dressing and Ame Kudzu tea. Register now!

• Tuesday, May 10th

  Mastering the Art of Vegan Cooking - The World of Beans (demonstration)

  7 - 9 pm $20

  Christine Waltermyer, Director, The Natural Kitchen Cooking School

  Join vegan cooking guru Christine Waltermyer for an in-depth exploration of the world of plant foods. Each month Christine shows you how to look better, feel better and potentially prevent diseases by eating plant-based foods.  And best of all, she makes it all seem easy, creative and enjoyable! In this program discover how to make delicious recipes using beans.  We make escarole white bean soup, enchilada casserole, lentil-walnut pate and Joyce's bean brownies!  Register now!

A Tasteful Holiday Gift

•  

  Looking for a unique gift that keeps coming, month after month, so your sentiments aren't forgotten? Treat someone to a culinary club;

  *Gift cards for our cooking classes are also available here*

  Culinary Adventurers Club

  This is the right gift for that friend or client who thinks of themselves as the Indiana Jones of the culinary world. Four times a year we assemble a big box of eight to ten food surprises. Perhaps with Moroccan artisanal cookies, maybe a chocolate bar from a small island in Equatorial Africa or the latest invention from our bakery. We include a collection of writing on the foods' history and culture plus recipes for their use. Members will also attend a Culinary Adventures tastings for free.  Box pick up dates: 1/9; 2/27; 4/17; 6/12. We are sorry, we cannot ship the boxes and they should be picked up from the store!

  1 box: $80 (+ 1 free Culinary Adventurers Tasting of your choice, a $25 value)

  2 boxes: $140 (+ 2 free Culinary Adventurers Tasting of your choice, a $50 value)

  3 boxes: $180 (+ 3 free Culinary Adventurers Tasting of your choice, a $75 value)

  4 boxes: $200 (+ 4 free Culinary Adventurers Tasting of your choice, a $100 value)

   

  WFM Cheese Club

  WFM Princeton Cheese Club is a chance for you to let someone you know "visit" some of the most incredible dairies and aging caves in Europe and America. Each month we hand cut, wrap and assemble a box of three choice cheeses (at least a pound total), add a loaf of our artisan bread and include detailed notes describing where the cheeses are from, how they're made and how to serve them. We include a cheese journal so the participants can write their own notes and impressions. Club members will also attend cheese tasting classes for free! Box pickup dates: 1/30, 2/20, 3/20, 4/24. We are sorry, we cannot ship the boxes and they should be picked up from the store!

  1 month: $50 (+ 1 free Cheese Club Tasting of your choice, a $25 value)

  2 Months: $90 (+ 2 free Cheese Club Tasting of your choice, a $50 value)

  3 Months: $120 (+ 3 free Cheese Club Tasting of your choice, a $75 value)

  4 Months: $250 (+ 4 free Cheese Club Tasting of your choice, a $100 value)

   

  The Fresh Gourmet Club

  Give your loved ones the gift of seasonal, fresh food, with all the flavor and nutritional benefits. Expose them to new vegetables and new ways of cooking. Once a month, our produce experts choose the best of the moth's offerings and pack them in a box. We  include a collection of writing on the foods' nutritional value, recipes for their use and even their history and culture. Club members will also attend a Fresh Gourmet cooking class for free! Box pick-up dates: 1/21; 2/11; 3/11; 3/15; We are sorry, we cannot ship the boxes and they should be picked up from the store!

  1 month: $50 (+ 1 free Fresh Gourmet Cooking Class of your choice, a $25 value)

  2 Months: $90 (+ 1 free Fresh Gourmet Cooking Class of your choice, a $25 value)

  3 Months: $120 (+ 1 free Fresh Gourmet Tasting of your choice, a $25 value)

  4 Months: $150 (+ 1 free Fresh Gourmet Tasting of your choice, a $25 value)

   

  The Supper Club

  Treat a friend to an exquisite, unique experience when our chefs pour their expertise and enthusiasm into multi-course vegetarian dinners that are both innovative and beautifully presented.   On the last Friday night of each month, our kitchen will be transformed into candlelit dining room where guests can enjoy seasonal dishes  celebrating the glorious tastes, colors and textures of vegetables, fruits, grains and beans. We feature: Fresh, seasonal produce, highest quality organic beans & grains, natural sweeteners, whole, unprocessed foods, coffee, tea, sparkling water.  We also provide recipes for the featured dishes. Great for singles!

  1 month: $35

  2 Months: $60

  3 Months: $75

  4 Months: $100

   

  We are sorry, we cannot ship the boxes and they should be picked up from the store!

  For more details please email Nirit Yadin at nirit.yadin@hotmail.com

   

Julia and Me Series

• 11 am - 2:30 pm $55 per session; Classes are limited to 10 participants

  Forty years ago, Mastering the Art of French Cooking ignited America's passion for good food, and brought that food into our homes. It remains as essential today as it was then--a great teaching cookbook and the preeminent French cookbook for the American kitchen. In this series, "Julia & Me", we "steal" Julie Powell's (author of "Julie and Julia") idea of a culinary marathon featuring Mastering the Art of French Cooking. We'll be meeting every month and cook a complete meal from Child's gastronomical masterpiece. To maximize flavor and nutritional value, we'll be using only grass-fed dairy, eggs and meat! Register now!

  November 14th, 11 am

  Souffle aux Epinards (spinach souffle)

  Filets de Poisson Gratines, a la Parisienne (fish flets poached in white wine, Parisian sauce)

  Tarte des Demoiselles Tatin (upside down apple tart)

   December 12th, 11 am

  L'Oie Braisee aux Marrons (braised goose with chestnut and sausage stuffing)

  Navets Glaces a Brun (glazed turnips)

  Celeri-Rave Braise (braised celery root

  Mousse a l'Orange (orange mousse)

  January  9, 11 am

  Omelette Roulee aux Fines Herbes, (rolled omelettes with fines herbes)

  Gratin d'Endives aux Jambon (gratin of endive with or without ham)

  Pommes de Terre Sautees a la Parisienne (sautéed Parisian style potatoes)

  Creme Renversee (caramel custard)

  Febuary 6th 11 am

  Poulet Poele a l'Estragon (casserole roasted chicken with tarragon)

  Choux Rouge a la Limousine (braised red cabbage with red wine and chestnuts)

  Reine de Saba - (chocolate/almond cake)

   March 13^th, 11 am

  Navarin d'Agneau (lamb stew with vegetables)

  Champignons a la Bordelaise (mushrooms with garlic, white wine and herbs)

  Cream Puffs filled with creme Saint-Honore

Registration, Policies and Other Information

• To sign up for a class, please click on Acteva link above or call Customer Service at 609.799.2919 or email Nirit Yadin at nirit.yadin@wholefoods.com.  

   Registration is required for all events, including those that are free. In paid classes, payment must be received to ensure enrollment in a class. The Whisk and The Spoon reserves the right to allow participants into a class without prior registration.

  Refunds: To cancel your spot in a class, contact customer service, at 609.799.2919. or email Nirit Yadin at nirit.yadin@wholefoods.com.  A full refund can be issued if requested AT LEAST 48-HOURS prior to class.  Under no circumstances will a transfer of funds or refund be issued without 48-hours notice; no exceptions.  However, we will accept a name transfer if you would like to fill your slot for the class with a friend, family member or colleague.

  To request a refund, please contact nirit.yadin@wholefoods.com. Please DO NOT contact Customer Service

  If a class has insufficient enrollment (7 participants) it will be cancelled 24 hours in advance. We will contact you by phone or email and issue a full refund/class credit  for the cancelled class. Our Cancellation Policy:
  All classes are designed for beginner to intermediate cooks unless otherwise noted on the calendar.  Teen (ages 15 and up) cooks are welcome to attend with our consent. Preteens ages 12 to 15 are welcome to participate in adults classes with an adult chaperon only.  A waiver signed by an adult participant or a legal guardian (for all minors under the age of 18) must be provided before the beginning of the class. We won't accept waiver signed by other family members or family friends.

  Our Classes: Demonstration/Lecture classes last approximately one hour to two hours.  A total of 25 students are seated.  Small tasting portions will be distributed throughout class. We strongly advise all participants to eat before class and bring their own beverage of choice, as only water will be served.

  Hands-on classes last approximately two to three hours and are limited to 12 students unless noted otherwise. Class is a combination of chef-demonstration and hands-on cooking. All dishes created are shared with all participants at the end of the class.

  Attire: For hands-on classes, students are required to wear flat, closed-toe shoes.  Loose, comfortable clothing is recommended.  And bring a pen to take notes!  We provide aprons, knives and equipment.

  Kids' classes: All kids' classes are hands-on and conducted in groups of 8-12, unless noted otherwise. Chaperones are required to stay in classes for children ages 2-8 unless noted otherwise. All parents are required to stay in the store for the duration of the class. Parents do not have to register; we only request a reservation and payment for your child. A waiver signed by a legal guardian ONLY must be provided before the beginning of the class for all minors under the age of 18. We won't accept waiver signed by other family members or family friends.

  Allergies: Please be advised that food used in classes may contain - or may have been in contact with - nuts, dairy, eggs, wheat, soy and seafood or other allergens, unless noted otherwise

  Waitlist: Waitlisted participants will be notified of a slot opening as they open up.  If you do not hear from us prior to class, it most likely means a slot has not opened (or has opened and been filled by someone above you on the list).