Store Calendar

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

Cooking Classes

• Wednesday March 17

  Greens & Grains (tour and demonstration)

  6 - 8 pm $10.

  Felipe Katchucka, Store Chef

  Join us for a healthy eating tour and cooking demonstration. Learn the benefits of adding greens and grains to your diet along with cooking tips and recipes. On the menu: Beet greens, apple, walnut & arugula salad; Seville greens with chickpeas; sesame ginger greens & arame.    Register now!

• Thursday, March 18

  Kitchen Confidence - Knife Skills (interactive)

  6 - 9 pm $45

  SOLD OUT!

  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!

   

• Friday, March 19

  Coffee 101 (tasting and discussion)

  7 - 9 pm $15

  Fred Noble, Allegro Coffee Regional Coordinator

  BRING A FRIEND FOR FREE! Please sign up and then email nirit.yadin@wholefoods.com and let us know that you are bringing a friend!

  Join coffee expert Fred Noble as he chooses some of the best coffees available at Whole Foods Market, and then samples and shares them with you. Along the way Fred gives you the lowdown on buying, brewing, and enjoying coffee, stirred with personal passion and informed details. Each participant receives goodie bag with samples of the featured coffees. Register here!

  Fred Noble will also conduct a professional cupping session on Saturday, March 20 at 10:30 am. Register here.

• Saturdays in Spring

  Cooking 101

  11am - 2 pm $45 per session

   Joyce Fousek, Store Chef

  Home-cooked meals are fresh, healthy and penny-wise. Join Chef Joyce Fousek as she walks you step-by-step through stocking your pantry, acquiring knife skills and mastering essential cooking techniques. All along you'll prepare and savor Joyce's delicious signature dishes! Register now!

  3/20: Acquire knife skills; learn pantry essentials, and get an overview of basic cooking techniques.

  4/24: Revisit your broiler and learn in-door grilling techniques as we prepare steaks and chops and grill veggies.

• Tuesday March 23

  Magnificent Muffins (and Scones, too) (interactive)

  11 am - 1:30 pm $35

   Joyce Fousek, Store Chef

  BRING A FRIEND FOR FREE! Please sign up and then email nirit.yadin@wholefoods.com and let us know that you are bringing a friend!

  Chef Joyce shares her foolproof recipes for tasty breakfast muffins and scones. Register now!

• Wednesday, March 24

  Cooking For & With Your Child With Autism - Gluten/Casein-Free Meals (Demonstration)

  6 - 8 PM $15 class income will be donated to Eden Autism Services.

  Chef  Larry Frazer CEC AAC,  Executive Chef/Instructor for Eden Autism Services

  Chef Larry will help you to make shopping for, preparing and enjoying GFCF Foods easier!  Topics include: questions to ask, shopping for, menu planning, make-ahead meals, baking substitutes, involving your child in the cooking process, tips for siblings and reading labels. Register now!

• Tuesday, March 23

  Sugar-less Vegan Baking (demonstration)

  7 - 9 pm $25

  Rochelle Blank-Zimmer, Holistic Health Counselor and Green Health and Wellness Writer

  Learn to bake delicious desserts, consciously, without using eggs, dairy and processed sugar products.  Rochelle Blank-Zimmer demonstrates how easy it is to replace eggs, white sugar, and dairy with delicious vegan alternatives. She shares tricks and tips to add flavor, texture and moisture to your cakes, pies and cookies. On the menu: blueberry-orange cake, apple strudel; grain sweetened cacao chocolate chip oatmeal cookies, raw chocolate peanut butter pie. Register now!

• Thursday March 25th

  Homemade Ricotta (hands-on)

  6:30 - 9 pm $45

  Chef Linda Monastra, Private Chef

  Learn to make homemade ricotta -- so simple, so delicious...  Chef Linda leads you step-by-step through making your own ricotta and then shows you how super-fresh ricotta can turn good food into heavenly...On the menu: lemon-ricotta pancakes, ricotta gnocchi and ricotta-honey bruschetta. Register now!

• Friday, March 26

  Mediterranean Spring Greens (hands-on)

  10 am - 1 pm $45

  Nirit Yadin, Chef, the Whisk and the Spoon

  Learn to prepare a myriad of  greens-based dishes from around the Mediterranean.  We introduce traditional, time-honored techniques as well as modern, time-saving methods.  Recipes include: Moroccan braised greens with Arissa sauce, chickpeas and cinnamon; Tuscan kale-faro pilaf with cannelini beans and Parmesan; Greek stuffed chard leaves with creamy lemon sauce; Lebanese fresh herb salad with pomegranate dressing.   Register now!

• Vegan Raw Nut Cheeses

  $45 for two sessions.

  Felipe Katchucka, Store Chef

  BRING A FRIEND FOR FREE! Please sign up and then email nirit.yadin@wholefoods.com and let us know that you are bringing a friend!

  Enjoy the benefits of nuts and tofu and reduce your dairy intake without missing out on the pleasures of cheese! Delicious homemade raw nut cheeses add nutrition to any meal, and although they take some time to make, they're incredibly easy! In this two part program we walk you through the whole process, from sprouting the nuts to preparing rich and comforting lasagna.

  Part 1 (3/26, 7 - 7:45 pm): Sprout and ferment the nuts, make nut milk and start the cheese.

  Part 2 (3/27, 11 am 1 pm): Complete the cheese-making process, cook with the cheese. Register now!

• Saturday, march 27

  Floral Design (Hands-on,)

  2:30 - 4:30 pm $30 Vase included.

  Brandon Forscht, Floral Specialist

  Enjoy a relaxing afternoon of zen-style floral designs with our own floral expert! Register now!

• Thursday April 1st

  The Tao of Eating (demonstration)

  7 - 9 pm $25

  SOLD OUT!

  Christina Pirello, Cookbook Author and Emmy Award Winning TV Host

  This fun and informative series will help you understand the impact of food on your day to day health and well-being. From keeping your ticker ticking to loving your liver, this series teaches you how food works in the body and how paying attention to what you eat can create all the health and vitality you crave....On this program:  Loving Your Liver (health of the liver, gall bladder and nervous system). Register now!

• Friday, April 2

  Herbs, Spices, Sauces (hands-on)

  6 - 9 pm $45

  Nirit Yadin, Chef, The Whisk and The Spoon

  This class is packed with information on dozens of flavor-enhancing herbs and spices from basic basil and bay leaves to cardamom and saffron; we tell you all you need to know about choosing, using and preserving those amazing capsules of flavor. Then we concoct innovative spice mixes and sauces to make your life in the kitchen easier, healthier and much more delicious. Register now!

• Tuesday, April 6

  Chinese Takeout Favorites (demonstration)

  6 - 8:30 pm $25

  Joyce Fousek, Store Chef

  Why spending all that money on Chinese takeout when you can prepare it fresh at home for a fraction of the price? Chef Joyce shows you how easy it is to prepare Chinese favorites such as fried rice, hot & sour soup, spare ribs and more. Register now!

• Wednesday, April 7

  Flatbreads & Flavors (hands-on)

  7 - 9 pm $35

  Vaishali Anand, an Indian Cooking Expert

  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!

• Thursday April 8

  Cook Once, Eat Twice

  7 - 9 pm $25

  Lois Quigley, Nutritional Health Counselor, Intrinsic Well Being

  Transform your diet as you learn the art of preparing delicious, healthy foods once....and serving them twice! Lois Quigley, a Nutritional Health Counselor, has mastered the art of consolidating time and effort while serving delightfully spiced, sparkly fresh foods everyday of the week. You won't believe how easy it is! Register now!

• Friday, April 9

  Lunch Bunch (interactive, for children ages 3-5)

  12:30 - 1:15 pm $10

  Nirit Yadin, Chef, The Whisk and The Spoon

  Kids make their own lunch and explore new foods in a fun and safe environment. On the menu: 3-bean chili, banana treat. Register now!

• Sunday, April 11

  Eat For Health - Springtime Brunch

  11 a - 12:30 pm $25

  Liz Flammia, Whole Living Specialist; Felipe Katchucka, Store Chef

  Come learn how to prepare (and of course taste) incredibly healthy breakfas & brunch recipes from Dr. Joel Fuhrman's Eat for Health book series. Being healthy never tasted so good.

• Tuesday, April 13

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

  7 - 9 pm $20

  Lois Brown, The Natural Kitchen Cooking SchoolJoin the vegan cooking gurus of The Natural Kitchen Cooking School for an in-depth exploration of the world of plant foods. Each month they show you how to look better, feel better and potentially prevent diseases by eating plant-based foods.  And best of all, they make it all seem easy, creative and enjoyable! In this program they show you how to use food as a healing tool.  On the menu: women's vitality stew, millet with sweet veggies, boiled salad with pumpkin seed dressing and Ame Kudzu tea. $20  Register now!

• Wednesday, April 14

  Eat This Book - The Engine 2 Diet (hands-on)

  7 - 9 pm $25 without the book; $45 including the book (book valu $24)

  Felipe Katchucka, Store Chef

  Professional athlete-turned-firefighter Rip Esselstyn is used to responding to emergencies. So, when he learned that some of his fellow Engine 2 firefighters in Austin, TX, were in dire physical condition he created a life-saving eating plan for the firehouse. Rip's plan is now laid out in a New York Times bestselling book which is one of the core books of our Health Starts Here initiative; Join us as we prepare and savor delicious recipes from The Engine 2 Diet book. Perhaps the plan that changed the firefighters' lives will change yours, too. Register now!

• Thursday April 15

  Fresh Gourmet (demonstration)

  7 - 9 pm $25

  Nirit Yadin, Chef, The Whisk & The Spoon

  Savor fresh, seasonal food as you discover new vegetables and delicious ways of preparation. We choose the best of the season and cook them to perfection.On the menu: warm feta tarts with rhubarb-mint sauce; roasted asparagus with herbed dipping sauce;  carrot-raisin saffron cookies.  Register now!

  Due to the seasonal nature of the menu, selection may vary.

• Saturday April 17

  Julia and Me (hands-on)

  10 am - 1 pm $55

  SOLD OUT!

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

  In this series 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 Julia Child's gastronomical masterpiece. To maximize flavor and nutritional value, we use only grass-fed dairy, eggs and meat! On the menu: 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).

• Tuesday, April 20

  Happy Tuesday (interactive, for toddlers ages 2-3)

  10:30 - 11:15 am $10

  Nirit Yadin, Chef, The Whisk and The Spoon

  Toddlers get to "cook" and explore new foods in a fun and safe environment. On the menu: stuffed shells, fruit salad...Register now!

• Wednesday, April 21

  The Icing on the cake - Cake Decorating (interactive)

  6 - 9 pm $45

  Sharon Rosuck, Head Pastry Chef, Whole Foods Market

  Grab a pastry bag and join Sharon Rosuck, our pastry wiz, as she teaches you to create spectacular piped cake decorations. After completing the class, you will be able to design and create gorgeous cakes for friends, family and special events. Register now!

• Friday, April 23

  Half Pint Club - Earth Day (interactive for children ages 3-5)

  4:15 - 5 pm $10

  Cathy McCool, Store Concierge & Nirit Yadin, Chef, The Whisk and The Spoon

  Hey kids! Come prepare your after school snack with us and learn about nature, health and the environment.  In this program we prepare our special banana-apple stackers and then learn how to use our kitchen scraps for compost! Register now!

• Friday, April 23

  Chocolate Tasting

  7 - 8 pm $10

  Kallari Chocolate Representative

  Start your weekend on a sweet note and taste 8 amazing kinds of chocolate. The Ecuadorian Kallari Cooperative creates creamy yet intense chocolates as it redefines fairness in trade.... Hear the Kallari fascinating story and enjoy one of the best chocolates in the world! Register now!

• Saturday, April 24

  Cooking 101 - Session 2 (hands-on)

  11 am - 2 pm $45

  Joyce Fousek, Store Chef

  Home-cooked meals are fresh, healthy and penny-wise. Join Chef Joyce Fousek as she walks you step-by-step through stocking your pantry, acquiring knife skills and mastering essential cooking techniques. All along you'll prepare and savor Joyce's delicious signature dishes! Take one or take them all. In this session we learn in-door grilling techniques as we prepare steaks and chops and grill veggies. Register now!

• Tuesday, April 27

  Springtime Vegan Soups

  7 - 9 pm $25

  Rochelle Blank-Zimmer, Health Coach & Green Health and Wellness Writer

  Rochelle Blank Zimmer has mastered the art of preparing delicious soups, using only the best of the season's offerings. Join her as he shares her secrets to vibrant vegan soups that capture the essence of the spring. On the menu: cashew "crème" celery soup, springtime minestrone soup, rockin' raw shitake soup, and dairy-less crème of asparagus soup. Register now!

• Wednesday, April 28

  Grown-Up Grilled Cheese (demonstration)

  7 – 8 pm $25

  Arlene Sadowsky and Kristin Stuart, Specialty Department Chefs

  Discover irresistible, comforting, high-end food -- grilled cheese for grown-ups! Our specialty department chefs use our best cheeses to create innovative grilled cheeses sandwiches such as cheddar, mango chutney and prosciutto grilled cheese; asiago, fontina, gruyere and caramelized onions grilled cheese; and goat, sundried tomato and bacon GC. All encased in a variety of freshly baked artisanal bread. Register now!

• Thursday, April 29

  Spring in Provence (demonstration)

  7 - 9 pm $35

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

  Anne-Renée Soumeillant was trained and worked in top French restaurants. In this program she leads you through the culinary pleasures of southeastern France, where she lived. Chef Anne-Renée delights you with Provencal dishes such as soupe au pistou with tapenade croutons, ratatouille with duck Marseille style and pine nut tarte.Register now!

• Friday, April 30

  Kitchen Confidence - Knife Skills (interactive)

  6 - 9 pm $45

   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 to create delicious dishes that will quickly become part of your at-home repertoire. On the Menu: spring succotash; halibut en-papillote with fresh herbs; minty chopped salad. Register now!

• Wednesday, May 5

  Dumplings! (hands-on)

  6 - 9 pm $45

  Nirit Yadin, Chef, The Whisk and The Spoon

  This globetrotting class takes you across the globe and walks you through favorite dumplings recipes.  We use ingredients already found in most kitchens and also suggest appealing, creative sauces to go with. On the menu: Italian gnocchi, Jewish matzo balls, Hungarian spatzle, Chinese pot stickers, Turkish manti. Register now!

• Tuesday, May 11

  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!

• Thursday, May 20th 7 - 9 pm

  Fermented Foods from East and West (demonstration)

  7 - 9 pm $25

  Sandeep & Nalini Agarwal, owners of Pure Indian Foods

  Learn the artisanal craft of fermentation, no fancy tools required! Fermented foods are delicious and flavorful. They also help detoxify the body, fight off infections and supply very important amino acids, vitamins and minerals. In this class, you learn how fermented foods may help keeping you healthy and how to make Indian lemon pickle, sauerkraut, yogurt, and even fermented drinks such as beet kvaas and ginger ale. Register now!

• Friday, May 21

  Fantastic Falafel (hands-on)

  10 am - 1 pm $45

  Nirit Yadin, Chef, The Whisk and The Spoon

  Pan-seared or deep-fried, falafel is a great way to eat your beans. Add to it an array of Middle Eastern salads and condiment and fresh pita bread and you're in for a feast! In this class we learn the secrets to light, aromatic falafel balls, bake fluffy fresh pitas and round up the feast with salads such as hummus, tahini, baba ganoush and tabbuleh. Register now!

• Saturday, May 29

  Vegan Brunch (demonstration)

  10 am - 12 pm $25

  Christina Martin, Owner of Kitchen Thyme

  Let Chef Christina convince you that healthy cooking can be fun and easy as she offers creative twists on your brunch favorites. On the menu: tofu quiche with a from-scratch crust; pumpkin pancakes, waffles and jelly filled muffins. Register now!

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).