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Upcoming Whole Foods Market Lake Calhoun Cooking Classes

Pre-registration for classes and select events is required. Registration is required no later than 48

hours prior to the class date. To register, please call 612.927.8141 or visit our customer

service desk in person at the Lake Calhoun store. If a class is full, we can add you to our

waiting list in case of a cancellation. To be added to a waiting list, please call 612.927.8141 or e-

mail Chef Ani at [email protected]. Classes and events are subject to change or

cancellation. If a class is cancelled, or if you can no longer attend a class you have registered for,

you will receive a cooking classroom credit for the amount of your registration fee. This credit is

valid for six months from the date of your class. If you cannot attend a class that you have

registered for, you must call Whole Foods Market Lake Calhoun and cancel at least 48

hours in advance in order to receive a credit. We will gladly make adjustments to most

cooking classes to accommodate food allergies, aversions and dietary preferences. It is helpful

for the Chefs to have this information ahead of time, so please let us know of your needs when

you register. Please email Culinary Director Ani Loizzo at [email protected], or call

the main store number (612.927.8141) if you have any questions. Thank you!

Note on Kids Kitchen Camps and Teen Kitchen Challenges Camps: Kids Kitchen Camp,

Teen Kitchen Challenge Camps and all other Whole Foods Market cooking classes are

each signed up for individually, rather than as a series of classes. Since we have such high

demand for our Kids Kitchen Camp classes, there are two sessions of each class per week

to give more kids the opportunity to take each class. Therefore, you would sign your kid(s)

up for just one class, not both; they are not a two part series.

MAY Monday, May 8th | 6:00-9:00 p.m.

Cooking with Wine- SOLD OUT!

This class will be taught by Chef Jeremy. As Julia Child has been quoted, “I love to cook with

wine, sometimes it even makes its way into the food!” In this exciting class, we will explore the

use of wine as a cooking ingredient in the kitchen. When added at full-strength, or reduced into a

dish, wine can be a flavorful and useful tool in creating a memorable dish. We will demystify the

world of cooking with wine, show you how to learn which types of wine to use for cooking

different types of dishes, and how and when to use them for maximum effect. This class is gluten

free and has hands on opportunities as desired. Pre-registration is required. On the menu:

Baby Romaine Salad with Grilled Onion, Strawberries and Port Wine Vinaigrette

Pan Seared Chicken Breasts with Chardonnay Sauce

Sherry Glazed Carrots with Honey and Lavender

Sautéed Spinach with Garlic wilted in White Wine

Cherries Jubilee served over Vanilla Ice Cream

Cost: $30 per person

mailto:[email protected]

Tuesday, May 9th | 6:00-9:00 p.m.

Quick Weeknight Meals- ONE OPEN SPOT!

This class will be taught by Chef Jeremy. Many of us want to dine out less and cook more at

home but with such busy schedules it seems like there’s no time to cook! After a long day at

work the last thing any of us want to do is get back to work in the kitchen and take-out or

delivery is soon to follow. Fear not, Chef Jeremy will show you some quick and easy ways to

cook savory and delicious meals at home without a lot of effort, time or commitment. Gourmet,

inexpensive and fast, these meals would fit right in at any four-star restaurant but we won’t hold

it against you if you eat them on the couch. This class is gluten free and has hands on

opportunities as desired. Pre-registration is required. On the menu:

Simple Greens Salad, lets choose what vinaigrette to make

Pan-Seared Salmon with Beurre Blanc and Tarragon

Honey Glazed Carrots with Lavender and Sea Salt

Sautéed Spinach with Garlic and White Wine

A Selection of Desserts


Wednesday, May 10th | 6:00-9:00 p.m.

Mastering Meat- SOLD OUT!

This class will be taught by Chef Ani. There is some serious science behind cooking protein rich

foods such as meat and seafood. Adding meat to a hot pan or oven seems like a simple thing, but

it is in fact a series of complex things going on in that pan that can give you a perfect sear, a

precise doneness and crispy skin. Luckily, with a few tricks of the trade, proper pan selection, a

little patience and a little time, you can turn out restaurant-quality proteins without making a

reservation or paying a premium. The first step to cooking great meat is to find a great butcher,

and we’ve got you covered. In addition to our always available helpful butchers, Chef Ani can

teach you how to perfectly poach, grill, broil, pan sear, stir-fry and braise delicious meaty dishes.

You’ll discuss thermodynamics, metallurgy and the science of seasoning, then tuck into the

delicious dishes that you will create. Class has hands on opportunities as desired and gluten free

options available upon request. Come hungry! Pre-registration is required. On the menu:

● Poached Chicken Breast Salad with Dill

● Grilled Marinated Skirt Steak Fajitas

● Pan-Seared Duck with Cherry Chutney

● Broiled Moroccan Lamb Chops with Harissa

● Stir-Fried Pork with Peapods

● Root Beer Glazed Oven-Braised Ribs


Thursday, May 11th | 6:00-8:00 p.m.

The Vegetables You Want to Eat: Spring Edition- SOLD OUT!

This class will be taught by Chef Ani. Don’t get me wrong, I love winter vegetables, but it’s

nice to switch gears into Spring. Spring vegetables are generally low-maintenance and naturally

sweet, requiring often just a quick dip in hot water or a few minutes in a hot oven to turn into

something truly delicious. Spring vegetables seasons are fleeting, so there is no time like the

present to dive into these delicious vegetables and create some light but flavorful meals. In this

class, we’ll show you how to select, store, prep and cook your veggies in a variety of ways, how

to choose great flavors to pair with your star ingredients, and even how to preserve them for later

on in the year. You’ll also learn how to make a fresh seasonal pesto, a quick pickle and light,

fluffy shortcakes. This class is vegetarian friendly, with gluten free options available upon

request and hands on opportunities as desired. Pre-registration is required. On the menu:

● Crostini with Fava Bean Pesto and Radish Crudo

● Poached Artichokes with Salsa Verde

● Sweet Pea and Leek Soup with Sourdough Croutons

● Salad of Asparagus Three Ways with Shallots and Sesame

● Wild Mushroom Flatbread

● Seasonal Fruit Shortcakes with Whipped Chèvre Cream


Friday, May 12th | 6:00-9:00 p.m.

Chopped: Challenge Accepted- SOLD OUT!

This class will be taught by Chef Jeremy. In this interesting take on the Food Network hit show,

you be the judge as you put your chef instructor to the test. Choose your own Whole Foods

Market mystery ingredient that the Chef will have to incorporate as you sign up. Chef Jeremy

will assemble recipes that are sure to amaze while challenged with the prospect of incorporating

a secret ingredient from every student in the class. An appetizer, main course and dessert will all

be presented with gusto, featuring whatever special ingredient you choose. If something has

mystified you or you’d like to try something you’ve never had, this is the class for you! Please

note your mystery basket ingredient and if you have any dietary restrictions or allergies at your

time of reservation. Pre-registration is required. On the menu:

It’s up to you!


Saturday, May 13th | 11:00 a.m. – 12:30 p.m.

The Whole Kids Club Presents…Beginning Baking- SOLD OUT!

This class will be taught by Chef Ani. If you missed out on the June baking class, here’s another

round of our most popular kids’ class: beginning baking! Many kids have a sweet tooth (or

teeth!), and baking is a great way to learn reading, math, science and more in the kitchen! In this

fun class, we’ll learn how to make some kid friendly baking classics. You’ll make your own pita

for delicious pita sandwiches, cornbread muffins with honey butter, choose your own

adventure cookies, and whip up chocolate pudding pies. You’ll learn all about ingredients and

what many different baking terms like “cream”, “whip” and “sift” mean. This class is good for

vegetarian kids. Classes are suitable for kids ages 5-12, and are drop off classes- kids only

please! Please wear clothes you don’t mind getting a little dirty. Please note that this class is

longer than our usual Saturday classes. Pre-registration is required.

Cost: $10 for Whole Kids Club Members, $15 for non-members

Saturday, May 13th | 6:00-9:00 p.m.

Iron Chef Minnesota- SOLD OUT!

This class will be taught by Chef Jeremy. Half food, half fun- it’s time for you to take the Iron

Chef challenge! Chef Jeremy will divide our class into two teams that will compete to make one

appetizer, main course and a dessert. We will compete Iron Chef Style with secret ingredients

that the Chef has personally chosen for you to work with. Not to worry, there will be lots of

hands on direction and participation by Chef Jeremy on both teams as he guides you through

what will be the most fun you have ever had in the kitchen. Participants will prepare as well as

judge the quality of all the food prepared by both teams in this class, but we will all come out as

winners because everyone gets to create and eat! Come prepared for fun in this newest class

offering from Chef Jeremy, sure to be a great experience for all ages and skill-sets. This class is

very hands on. Pre-registration is required. On the menu:

It’s a surprise!


Monday, May 15th | 6:00-9:00 p.m.

Knife Skills: Intermediate Techniques- SOLD OUT!

This class will be taught by Chef Jeremy. Learn great, more complex knife skills- no

experience required! In this Intermediate Edition of our popular series of Knife Skills classes,

we will concentrate on utilizing fresh seasonal ingredients as we work on improving your knife

skills and make you more comfortable in the kitchen. Chef Jeremy will demonstrate, then assist

you as you perform some intermediate cutting techniques together. The knowledge and skills

learned in this class will be a solid foundation of skills that you will use in your kitchen for the

rest of your life. This class can be gluten free upon request (please specify upon registration).

Please note that this class is very hands-on and you can expect to both prep and cook foods

during class under supervision of the chef. Pre-registration is required. On the menu:

Bruschetta with Tomatoes, Basil, Mozzarella and Reduced Balsamic Vinegar

French Onion Soup with Gruyere Cheese on a Crostini

Pan-Seared Chicken Breast with Lemon and Thyme Reduction Sauce

Sautéed Spinach with Garlic, Sweet Onions and White Wine

Creamy Wild Mushroom Risotto with Parmesan and Cream


Tuesday, May 16th | 6:00-9:00 pm.

Kitchen Science: Sous Vide and Other Methods- SOLD OUT!

This class will be taught by Chef Jeremy. Cooking Sous Vide is the newest culinary trend, but

it’s not actually not so new – it was developed in the 1970s as a way to heat airline food, but this

style of cooking has evolved way beyond that! Featured in some of the trendiest restaurants and a

mainstay on every season of Top chef, this may seem more a science experiment than a way to

cook, but it’s much simpler than it seems. Chef Jeremy will walk you through the basics and

show you how to do it on a bare-bones budget, less than fifteen dollars of equipment can have

you doing it at home quite successfully in no time. Let exotic food science become a reality in

this exciting and delicious new class offering from Chef Jeremy. This class is gluten free and has

hands on opportunities as desired. Pre-registration is required. On the menu:

Old School Deviled Eggs with a New School Technique

Sous Vide New York Strip Steak with Parsley Butter

Perfect Mashed Potatoes, with Country Style Gravy

Asparagus Tips with Lemon, Garlic and Shallots

Fresh Strawberry Consommé with Vanilla Cheesecake



Easy Strategies for Lower Carb Eating- SOLD OUT!

This class will be taught by Chef Ani. Many of us are looking to slim down a bit, and there are

many ways to trim calories from your recipes without trimming flavor. In this class, we’ll

explore easy ways to substitute vegetables and other lower calorie, lower carb foods in place of

pasta, rice, potatoes and more! The focus will be on fresh, flavorful recipes with lots of

vegetables that are quick to prepare, with little special equipment required. Please note that we

are not medical professionals, and that this class is intended for culinary instruction only- please

consult your physician or healthcare provider with medical or nutrition questions related to the

Paleo diet. This class is gluten free and has hands on opportunities as desired. Pre-registration is

required. On the menu:

Cauliflower Crust Pizza

Celery Root Chowder

Zucchini Fettuccine with Pesto

Cauliflower Rice Bi Bim Bap

Eggplant Lasagna Rolls

Shirataki Noodle Pad Thai



Date Night: India- SOLD OUT!

This class will be taught by Chef Jeremy. The flavors of India are robust and flavorful.

Techniques perfected over hundreds of years combined with intensely aromatic spices, unique

ingredients and storied cultural heritage. These are a few of the reasons why India draws people

from all over the world into its amazing food culture. Explore the world of Indian cuisine with us

as we travel halfway across the world to experience food in a way that no other culture in the

world could possibly emulate. If you’ve ever thought about skipping the trek to a restaurant and

instead doing something just as impactful, but more appealing to the senses, look no further. This

class is chock full of cooking tips, skill building and of course, delicious food. Chef Jeremy will

turn the routine of dinner into a fun and meaningful evening during which you can enjoy your

company as well as a fantastic four-course meal without having to stress about the cooking. Pre-

registration is required. On the menu:

Champagne Mango Lassi

Cucumber and Mint Raita and Mango Chutney

Spiced Vegetable Chaat with Garlic Naan Bread

Palak Paneer (Braised Spinach with Fresh Cheese)

Chicken Tikka Masala and Kaali Dal (Black Lentils)

Lamb Rogan Josh with Saffron Basmatti Rice and Green Peas·


Friday, May 19th | 6:00-9:00 p.m.

Ingredient Spotlight: The Beauty of Bacon- SOLD OUT!

This class will be taught by Chef Ani. Grab a bacon-loving friend and come on in for this

delicious dinner! You’ll be rendered speechless at how versatile bacon can be as we whip up a

full feast of nitrate and nitrite free goodness. You’ll learn all about what makes Whole Foods

Market bacon, prosciutto and pancetta better than the rest, how to work with different varieties of

bacon and how to complement the flavor of these meats with fresh seasonal vegetables and

leaner cuts of meat/seafood. You’ll learn how to use the rendered bacon fat to create a hot

vinaigrette and how to incorporate this smoky, savory item into desserts. This class has hands on


Pancetta Chips with Asparagus and Basil Dip

Sweet Corn Soup with Savory Prosciutto Crumble

Hot Spinach Salad with Bacon Vinaigrette

Pasta Carbonara with Leeks and Bacon Wrapped Scallops

Bacon Oatmeal Chocolate Chip Cookies



The Whole Kids Club Presents…Healthy Snacks!- SOLD OUT!

This class will be taught by Chef Ani. There is so much healthy food out there for you to eat,

and a lot of it is super delicious! In this class, we’ll enjoy fruits, veggies, beans, grains and more

that will help your body and brain to grow while tasting really awesome too, especially when it’s

time for a SNACK! We’ll make super green hummus, bbq ranch roasted chickpeas, almond

butter balls and sweet rainbow mini pizzas. This class is vegetarian, and can be gluten free or

vegan (please specify upon registration). This class is open to kids ages 5-12. Our kids’ classes

are drop off classes- kids only, please! Pre-registration is required.

Cost: $8 for Whole Kids Club Members, $10 for Non-Members

Saturday, May 20th | 6:00-9:00 p.m.

The Chef’s Table- ONE OPEN SPOT!

This class will be taught by Chef Jeremy. In any restaurant, the Chef’s Table is always the

hardest reservation to get. A table is strategically placed right in the busy kitchen and patrons are

subject to (and treated by) the whims of the chef as to what they will eat in their multi course

tasting adventure. I promise, this is a culinary gamble that always pays off! In our version of the

chef’s table we’ll have a flurry of eight courses that are guaranteed to amaze and delight! Our

courses will include the best of the best of what is available on the day of the class, hand selected

for freshness and seasonality. Place a little trust in the chef and you’re in for a truly unique

culinary experience at a fraction of the price. Please be sure to note any dietary restrictions or

allergies you may have when making your reservation. Pre-registration is required. On the

menu:

Menu will be determined by the Chef based on what is best at the market that day!


Monday, May 22nd | 6:00-9:00 p.m.

Butchering and Cooking Meat- TWO OPEN SPOTS!

This class will be taught by Chef Jeremy. In this edition of our popular series of skill building

classes we will concentrate on butchering and meat fabrication techniques. These techniques can

turn the most basic home chef into a culinary powerhouse, no cooking school required. Chef

Jeremy will demonstrate these techniques, then assist you as you tie a roast, de-bone a whole

chicken and grind your own sausage from scratch. We’ll also combine everything together into

family style feast fit for a king. The knowledge and techniques learned in this class will provide a

solid foundation of skills that you will use in your kitchen for the rest of your life, no previous

experience required! This class can be gluten free upon request and is very hands-on as you can

expect to prepare foods during class under supervision of the chef. Pre-registration is required.

On the menu:

Buttermilk Fried Chicken

Bangers and Mash

Oven Roasted Filet Mignon

A Selection of Sides from our Prepared Foods Department

Banana Split with Walnuts and Fudge


Tuesday, May 23rd | 6:00-9:00 p.m.

Artisan Tacos and Salsas- SOLD OUT!

This class will be taught by Chef Jeremy. Salsa has long ago surpassed ketchup as America’s

most popular condiment. Our love for tacos are the major reason for this and creative chefs have

taken the traditional taco and let it travel around the world, creating delicious fusion tacos. We

will start by making and canning some fresh salsa (and you’ll be taking a jar home!) and then

preparing three different delicious types of tacos. Learn the recipes that helped this humble street

food become a culinary powerhouse in our increasingly popular tacos and salsa class. This class

can be gluten free upon request and has hands on opportunities as desired. Pre-registration is


Mixed Seafood Tacos with Herb Salad, Avocado and Sour Cream

Cuban Style Carnitas Cooked in Lime Mojo

Spicy Pork Al Pastor with Pineapple Salsa and Lime

Homemade Salsa Verde Cooking and Canning Demonstration



Amazing Appetizers: Sensational Spring- SOLD OUT!

This class will be taught by Chef Ani. After a long chilly winter, it sure is nice to see spring!

With warmer weather comes lots of green things popping out of the ground and into the grocery

store, and many reasons to have your friends and family over to enjoy them. Join Chef Ani to

learn how to structure a great party menu, shortcuts, tips and tricks to keep your sanity while

hosting a party, and how to whip up some new and classic warm weather hors d’oeuvres that are

delicious, beautiful and easy to make. In this class, you’ll learn how to select and store the

freshest vegetables, fruits, mushrooms, herbs and cheeses, how to tell the exact moment when a

green vegetable is perfectly cooked and how to prepare fresh herbs for maximum flavor. This

class is vegetarian and has hands on opportunities as desired. Pre-registration is required. On

the menu:

Sweet Pea Lemonade

Burrata with Braised Leeks, Asparagus, Mint and Pistachios

Chive Gougères with Roasted Scallion and Chive Cream

Wild Mushroom Pâté

Artichoke and Goat Cheese Filo Tarts

Sweet Pea Blini with Savory Garlic Jam

Strawberry Shortcakes with Mint and Basil



Peak Pick: Celebrating Copper River Salmon- SOLD OUT!

This class will be taught by Chef Ani. Just like fresh fruit and vegetables, seafood has seasons.

In late spring and early summer, Alaskan Copper River Salmon is sought after with the same

fervor of wild mushrooms, ramps or the first little wild strawberries. With a very short season

starting in mid-May and ending in mid-June, this fish must be enjoyed during its brief

appearance at your fish counter. Like many species of salmon, Copper River salmon is high in

Omega-3 fatty acids, protein and delicious flavor. In this class, we’ll learn all about Copper

River- where it comes from, why it is so delicious and how to enjoy it using a variety of cooking

methods. In this class, you’ll also learn how to preserve fish by salt curing and how to cook this

delicious fish by just about every method there is. Class has gluten-free options upon request and

has hands on opportunities desired. Pre-registration is required. On the menu:

Homemade Gravalax (Salt Cured Salmon) Two Ways

Spring Spinach Salad with Slow-Roasted Salmon

Salmon Chowder with Smoked and Poached Salmon

Grilled Salmon with Salsa Verde

Pan Seared “Everything Bagel” Salmon

Salmon En Papillote with Asparagus and Cous Cous



The Whole Kids Club Presents…Peas, Please!- SOLD OUT!

This class will be taught by Chef Ani. They’re sweet, and small, and the very best in springtime.

They’re green, round and are packed with protein, vitamins and minerals. Knowing all that, and

after we make these delicious dishes, you’ll be saying “more peas, please!” We’ll whip them up

into sweet pea hummus, mash them into pea and chickpea burgers, make spring pasta with

pea pesto and even blend up mint chip pea dip for dessert. This class is vegetarian, and can be

gluten free or vegan (please specify upon registration). This class is open to kids ages 5-12. Our

kids’ classes are drop off classes- kids only, please! Pre-registration is required.


Tuesday, May 30th | 6:00-9:00 p.m.

BBQ Science: Ribs Three Ways- SOLD OUT!

This class will be taught by Chef Jeremy. Ribs are one of the most desirable barbecue offerings,

and definitely one of the hardest to master. Almost every culture in the world has a rib recipe to

offer, and we have taken three of the most popular and simplified everything so that anyone can

easily reproduce them at home. The great meat mystery will be a thing of the past after learning

these tricks and tips! You will be able to craft the most delectable morsel of barbecue goodness

ever to grace your table after learning these three takes on cooking ribs, all of which emphasize

different techniques; roasting, braising and steaming. Another great, timeless lesson in this class-

how to make your own barbecue sauce. With a little science and little finesse, you’ll be a

barbecue master in no time. This class is gluten free. Pre-registration is required. On the menu:

Baby Back Ribs, Dry Rubbed and Brushed with…

Homemade Apple Cider Barbecue Sauce

Herb and Citrus Marinated Lamb Rib Chops served with…

Cherry Tomato and Arugula Salad

Korean Kalbi Beef Ribs, Marinated and Served with Spicy Kimchi


Wednesday, May 31st | 6:00-8:30 p.m.

Canning and Preserving 101- FIVE OPEN SPOTS!

This class will be taught by Chef Ani. If you love to eat seasonally and love variety, canning and

preserving should be part of your kitchen repertoire. Despite the bubbling cauldrons of jam and

mandatory thermometers and squeaky clean equipment, canning can really and truly be a

straightforward and easy way to preserve salsas, pickles, jams and more, made from perfectly

ripe in season produce that you can enjoy at its peak long after the season is over. In this class,

we’ll focus on the basics of canning: what you can and can’t can, the equipment you need, how

to choose ingredients, techniques to know and how to prepare fruits and vegetables for canning.

Then, Chef Ani will run you through examples of classic canning recipes, including some

updates for modern palates, like savory and low sugar jams and pickles that go way beyond

cucumbers. Finally, she’ll give you some of her favorite ways to use this bounty of canned items

in year-round baking and savory cooking. Come prepared to get a little messy and ask Chef Ani

all of your tough canning questions! Please note: dinner will not be served during this class

(though their will be snacks), so please plan accordingly. This class is vegan and gluten-free and

has hand-on opportunities as desired. Pre-registration is required. On the menu:

Low-Sugar Strawberry Vanilla Jam

Roasted Tomato Salsa (Perfect for Homegrown Tomatoes!)

Spicy Pickled Green Beans

Fermented Kimchi


JUNE Saturday, June 3rd | 11:00 a.m. – 12:00 p.m.

The Whole Kids Club Presents…Cheese Please- SOLD OUT!

This class will be taught by Chef Ani. There are so many cheeses in the world, you could try a

new cheese every day and never try them all. That being said, there’s no time like the present to

start. We’ll go beyond string cheese and slices to try some super delicious and maybe slightly

weird cheese from around the world. We’ll try cheese made from cow, sheep and goat milk,

some that’s pretty old and some that lives in caves. Then, we’ll turn some cheeses into caprese

salad, cheesy dip, Jucy Lucys and inside out strawberry cheesecakes. This class can be

vegetarian and/or gluten free upon request (please specify upon registration). This class is open

to kids ages 5-12. Our kids’ classes are drop off classes- kids only, please! Please wear clothes

you don’t mind getting a little dirty. Pre-registration is required.


Monday, June 5th | 6:00-8:00 p.m.

Five by Five – Quick, Delicious Five Ingredient Recipes- SIX OPEN SPOTS!

This class will be taught by Chef AmyLeo. Whether serving up an easy five-course meal or

delighting in a single dish these recipes are as delicious as they are easy and nutritious. From

appetizer to dessert five wholesome ingredients create five wholesome dishes. This class is

vegan and can be gluten free-upon request. It has hands-on opportunities as desired. Pre-


Jalapeño-Walnut Cheeze Ball

Marinated Collard Ribbons

Lightly Curried Kielbasa & New Potatoes

Smokey Black-Peppered Seared Green Beans

Crème Fraiche over Fruit


Tuesday, June 6th | 6:00-9:00 p.m.

Beginning Knife Skills and Cooking Techniques- ONE OPEN SPOT!

This class will be taught by Chef Jeremy. In this Thailand Edition of our popular series of Knife

Skills classes, we will concentrate on building a foundation of kitchen skills. By learning (or re-

learning) the basics of knife usage and knife skills, we will help you develop the techniques that

you can use to continue building your skill set well into the future. We will be using fresh,

seasonal ingredients as we work, establishing or expanding on your knowledge base to make you

more comfortable in the kitchen cooking from scratch. Chef Jeremy will demonstrate

fundamental cutting techniques, then assist you as we perform those techniques together. The

knowledge and skills learned in this class will provide you a solid foundation that you will use in

the kitchen for the rest of your life, allowing you to quickly and easily cook meals from scratch

at home without a lot of fuss, and making sure you can make maximum use of your grocery

investments. This class is gluten free and has great vegetarian and vegan options available upon

request (please specify when registering). Please note that this class is very hands-on and you can

expect to both cut and cook foods during class under supervision of the chef. Pre-registration is


Roll Your Own Fresh Spring Rolls with Herbs, Bell Peppers and Shrimp

Salad of Baby Greens and Fresh Tomatoes with a Homemade Vinaigrette

Thai Green Coconut Curry with Sea Scallops Seasonal Vegetables

Aromatic Jasmine Rice with Cilantro, Lime and Green Peas


Wednesday, June 7th | 6:00-8:00 p.m.

Taste Bud Travels: Give Thai a Try- SOLD OUT!

This class will be taught by Chef Ani. Thai cuisine is like nothing else on Earth. Complex,

aromatic, well balanced and endlessly flavorful, Thai dishes are many culinary adventurers’

favorite destination. The flavors in Thai cuisine may be complex, but the ingredients needed to

recreate those flavors and aromas, sights and sounds at home are simple and easily obtained here

at Whole Foods Market. Join us to investigate the Thai pantry, learn how to balance sweet, salty,

spicy, bitter and sour flavors to create flavorful soups, salads, main dishes and desserts, and how

to create the common Thai condiment of fish sauce, garlic and lime known as phrik nam pla.

Additional lessons will include how to infuse broths with aromatics, how to stir-fry and how to

work with rice noodles and sticky rice. Class has hands on opportunities as desired and is

suitable for gluten free customers. Come hungry! Pre-registration is required. On the menu:

Thai Iced Tea

Thai Style Spring Rolls with Tamarind Dipping Sauce

Green Mango and Cucumber Salad

Tom Kha Gai (Aromatic Coconut Soup with Chicken)

Larb (Stir Fried Meat with Rice Powder and Fresh Herbs)

Shrimp Pad Thai

Thai Sticky Rice with Mango


Thursday, June 8th | 6:00-8:30 p.m.

Around the World in Five Dumplings- ONE OPEN SPOT!

This class will be taught by Chef Ani. With just a little flour, water and guidance, you can make

delicious dumplings from all over the world- in your very own kitchen! Though they might not

be called such, many countries around the world have their own spin on dumplings, including

stuffed pastas or wrappers, potato dumplings, steamed dumplings and fried dumplings.

Dumplings are endlessly satisfying and easy to make at home, and a great way to take a culinary

voyage without going further than maybe the pantry. In this class, we’ll make dumplings from

Italy, Syria, Mexico, Japan and India to examine the different forms and flavors that these

dumplings can offer, and learn the essential steps for making flawless dumplings again and

again. This class is very hands on, with vegetarian options (please specify upon registration).

Pre-registration is required. On the menu:

Italian Gnocchi with Quick Roasted Cherry Tomato Sauce

Syrian Lamb Dumplings

Japanese Pork and Shiitake Gyoza (Potstickers)

Mexican Sweet Corn and Cheese Tamales

Indian Potato and Pea Samosas


Saturday, June 10th | 6:00-9:00 p.m.

The Chef’s Table, June Edition- ONE OPEN SPOT!










menu:




Anti-Inflammatory Cooking

This class will be taught by Chef Jeremy. You are what you eat! We can live better, stronger

lives by learning more about what fuels us: our food. Limiting certain ingredients in your diet

can be a great way to reduce and control inflammation. Why examine our diet? Many food items

contain ingredients that may have a cumulatively toxic effect on your body and may hurt your

digestive and overall health. We will uncover the most common offenders, discuss proper

supplementation, and discuss how to do a self-analysis to determine if or how the way you eat

currently is affecting you and how. This class is gluten free and can be vegetarian or vegan upon

request, with hands on opportunities as desired. Pre-registration is required. On the menu:

Spiced Apple Quinoa Porridge

Strawberry & Pineapple Smoothie

Salad of Kale and Carrots with Adzuki Beans

Sweet & Sour Pineapple with Shredded Chicken and Rice

Whole Roasted Chicken with Root Vegetables

Old Fashioned Chicken Broth From Scratch


Wednesday, June 14th | 6:00-8:30 p.m.

Amazing Appetizers: Summer Sizzlers- SOLD OUT!

This class will be taught by Chef Ani. In the summertime, days grow longer and we

Minnesotans take advantage of every second of hospitable outdoor party time. Whether you’re

hosting a family gathering, bringing a dish to a barbecue, or cobbling together a few yummy

dishes for a picnic, having great recipes to take advantage of summer’s best and brightest

ingredients will make entertaining and the hustle and bustle of summer deliciously stress-free.

The dishes presented in this class are made for maximum impact with minimum investment of

time, leaving you free to enjoy your party instead of being tethered to the stove. In addition to

learning how to prepare some of Chef Ani’s favorite summertime foods, you’ll learn the secrets

of getting great grill marks on everything from a steak to a sandwich, how to marinate for

maximum flavor and how to make savory jams with all of those great summer vegetables you’re

looking forward to. This class can be vegetarian and/or gluten free upon request and has hands-

on opportunities as desired. Pre-registration is required. On the menu:

Blackberry Basil Sparkling Lemonade

Grilled Avocado Toast with Hearts of Palm Relish

Grilled Watermelon and Tuna Poke Cups

An Unconventional Caprese Salad

Grilled BLT Flatbread with Bacon Jam and Arugula

Zucchini and Sweet Corn Fritters with Romesco Sauce

Flambéed Peach Ice Cream Sundaes



The Vegetables You Want to Eat: Light Summer Suppers- THREE OPEN SPOTS!

This class will be taught by Chef Ani “Eat your vegetables!” How many of us heard this phrase

growing up, and now say it to our kids (and ourselves)? Vegetables has never received the type

of attention in American culture that meat and seafood enjoys, but the time has come to reveal

their wide variety of flavors and textures and discover methods for successful cooking that will

have you putting those vegetables at the center of the plate. This class will focus on quick,

nutritious, crave-worthy dishes with a wide variety of preparations and flavors that will make

you want to eat those veggies every day, at every meal. This class can be gluten free, vegetarian

and/or vegan upon request (please specify when registering), with hands on opportunities as

desired. Pre-registration is required. On the menu:

Five Minute Mediterranean Hummus Bowl

Summer Vegetable Tacos with Avocado Yogurt Sauce

Shaved Summer Squash Salad with Pecorino Romano

Cold Cucumber and Rice Noodle Salad with Coconut Peanut Dressing

Grilled Eggplant and Prosciutto Rolls with Basil

Shortcakes with Brown Butter Balsamic Raspberries


Friday, June 16th | 6:30-8:00 p.m.

Rock and Roll Sushi- SOLD OUT!

This class will be taught by Chef Ani. Sushi has a rich, deep history. The concept is hundreds of

years old, taking advantage of natural resources from its home region of Japan and providing a

fix for those who wanted to preserve their supper without refrigeration. To Americans, however,

sushi is a new, mysterious thing- becoming popular on the West Coast in the early 1950s, and

going from the shores of the Pacific to the shores of the Great Lakes as few as thirty years ago.

With any new cuisine comes mystery, and we’re here to delve into the mysteries of sushi- its

terminology, the differences between Japanese and American style sushi, how to make great

sushi rice, select and prepare ingredients for sushi, and how to form maki, or rolls, in the comfort

of your very own home. Each participant will have the opportunity to learn the maki method,

then dive in and choose their own fresh fruits, vegetables and seafood to create three maki rolls.

After enjoying your delicious homemade sushi, you go home with the bonus of your very own

sushi mat for future rolling ventures. This class is hands on, gluten free and has options for

vegetarian and vegan customers (please specify when registering). Come hungry! Pre-

registration is required.


Saturday, June 17th | 9:00-10:00 a.m. (please note earlier than usual time)

The Whole Kids Club Presents…Breakfast of Champions- SOLD OUT!

This class will be taught by Chef Ani. Many of us hear from grown-ups that breakfast is the

most important meal of the day, and Chef Ani will show you how to make it the most delicious

meal of the day too! You’ll whip up tropical fruit smoothies, scrambled egg tacos, choose

your own adventure pancakes and chocolate peanut butter dip for fresh fruit that will make

your mornings extra yummy. This class can be vegetarian and/or gluten-free upon request

(please specify upon registration) and is a drop-off class- kids only please! Pre-registration is

required.

Cost: $8 per Whole Kids Club member, $10 per non-member

Saturday, June 17th | 12:00-3:00 p.m.

The Best Brunch

This class will be taught by Chef Jeremy. Brunch has easily become the most popular restaurant

outing. People line up by the dozens to get a table at the hottest new brunch spots on Sunday

mornings. Now you can skip the wait list and head straight to the front of the line with your own

personal chef! Chef Jeremy has years of experience at some of the hottest brunch spots in town,

and with this reservation you will be right in the midst of the brunch action as we create some of

the best brunch favorites! You’ll learn how to flip and toss omelets and eggs like a pro, mix up

some of the lightest and fluffiest pancakes you’ve ever had and learn all about the secret

ingredient at any reputable brunch spot; clarified butter. Take home chef secrets, knowledge and

recipes that you can use to amaze your friends and family and make your next at-home brunch

just as good if not better than any restaurant offering. This class can be vegetarian upon request

and has hands on opportunities as desired. Pre-registration is required. On the menu:

Flip Your Own Omelets: French vs. American Omelets

Banana Nut Pancakes

Huevos Rancheros with Avocado, Bell Peppers and Eggs Any Style

Restaurant Perfect Side Dishes: Bacon, Hash-Browns and Fruit Salad


Tuesday, June 20th | 11:00 a.m. – 12:30 p.m.

The Whole Kids Club Presents…The Kids Kitchen Camp Goes to Italy (Tuesday Session)-

ONE OPEN SPOT!

This class will be taught by Chef Ani. School may be out, but it’s never a bad time to learn cool

things…especially if you get to eat your homework! In this fun class, we’ll learn all about

Italian history, culture and cuisine. We’ll learn all about the ingredients that go into Italian

foods, the different cooking methods behind them, and taste all sorts of delicious things! This

class can be vegetarian upon request (please specify when registering). Classes are suitable for

kids ages 5-12, and are drop off classes- kids only please! Please wear clothes you don’t mind

getting a little dirty. Pre-registration is required. On the menu:

Prosciutto Wrapped Melon

Pizza Margherita

Fresh Pasta with Pesto

Baked Mini Meatballs

Gelato Sundaes with Strawberries and Balsamic Vinegar



Quick Weeknight Meals- FIVE OPEN SPOTS!










Pan-Seared Chicken with Lemon and Thyme Pan Gravy





Wednesday, June 21st | 11:00 a.m. – 12:30 p.m.

The Whole Kids Club Presents…The Kids Kitchen Camp Goes to Italy (Wednesday

Session)- ONE OPEN SPOT!



Italian history, culture and cuisine. We’ll learn all about the ingredients that go into Italian





Prosciutto Wrapped Melon

Pizza Margherita

Fresh Pasta with Pesto

Baked Mini Meatballs

Gelato Sundaes with Strawberries and Balsamic Vinegar


Thursday, June 22nd | 6:00-9:00 p.m.

Seafood Smorgasbord: Fantastic Finfish- ONE OPEN SPOT!

This class will be taught by Chef Jeremy. Some of my most popular menu items over the years

have been ocean fish, however they can be some of the most intimidating to prepare, and often

come with a hefty price tag. Chef Jeremy is an expert at expert at preparing fin-fish of all types

and sizes! He’ll get a sampling of nearly every fish behind the glass at our famous seafood

department and show you foolproof ways to prepare these delicious dishes that will have you

doing it with confidence in your own home in no time. Together we will learn how skin and bone

a side of salmon, prepare the perfect tuna tartare and everything in between! Come join us for

this seafood smorgasbord featuring the world’s finest fin-fish. This class is pescatarian with

gluten free option. This menu will feature many items available seasonally but is subject to

change without notice depending on availability. Pre-registration is required. On the menu:

Real Caviar with Blinis, Crème Fraiche and Fresh Dill

Tuna Tartare with Fresh Chives and Sweet Potato Chips

King Salmon, Oven Baked, Basted with Fresh Dill and Lemon

Miso Glazed Black Cod, Fresh Chives, Edamame


Friday, June 23rd | 6:00-9:00 p.m.

Date Night: India- SOLD OUT!

This class will be taught by Chef Jeremy. The flavors of India are robust and flavorful.

Techniques perfected over hundreds of years combined with intensely aromatic spices, unique

ingredients and storied cultural heritage. These are a few of the reasons why India draws people

from all over the world into its amazing food culture. Explore the world of Indian cuisine with us

as we travel halfway across the world to experience food in a way that no other culture in the

world could possibly emulate. If you’ve ever thought about skipping the trek to a restaurant and

instead doing something just as impactful, but more appealing to the senses, look no further. This

class is chock full of cooking tips, skill building and of course, delicious food. Chef Jeremy will

turn the routine of dinner into a fun and meaningful evening during which you can enjoy your

company as well as a fantastic four-course meal without having to stress about the cooking. Pre-


Champagne Mango Lassi

Cucumber and Mint Raita and Mango Chutney

Spiced Vegetable Chaat with Garlic Naan Bread

Palak Paneer (Braised Spinach with Fresh Cheese)

Chicken Tikka Masala and Kaali Dal (Black Lentils)

Lamb Rogan Josh with Saffron Basmatti Rice and Green Peas·


Tuesday, June 27th | 11:00 a.m. – 12:30 p.m.

The Whole Kids Club Presents…The Kids Kitchen Camp Goes to China (Tuesday

Session)- TWO OPEN SPOTS!



Chinese history, culture and cuisine. We’ll learn all about the ingredients that go into Chinese





Chinese Dumplings with Ground Chicken (Jaozi)

Baked BBQ Chicken Buns (Bao)

Scallion Pancakes with Orange Chicken

Veggie Fried Rice with Tofu

Dessert Eggrolls with Chocolate Drizzle



The World’s Best Burger- SIX OPEN SPOTS!

This class will be taught by Chef Jeremy. It’s America’s favorite food and we will show you the

hands-down best way to cook the world’s tastiest burger - it’s easier than you might think. We

will talk about how to source the right ingredients of the highest quality and then we’ll actually

grind our own meat as we discover why the burger just may be the world’s most perfect food.

We’ll also make a world-class from scratch veggie burger recipe and try some of the best sides

that our Whole Foods deli has to offer rounding out our meal. We will wrap up class with

banana splits as we finish by discussing the art and science grilling and recap what we do to get

perfect results at home every time, just in time for grilling season. This class can be gluten free

upon request (please specify upon registration). Pre-registration is required. On the menu:

House Ground Beef Burgers with Bacon on a Pretzel Bun

Award Winning Veggie Burgers made from scratch

Served with a selection of our favorite Whole Foods deli sides

Special Dessert: Banana Splits with Hot Fudge and Walnuts


Wednesday, June 28th | 11:00 a.m. – 12:30 p.m.

The Whole Kids Club Presents…The Kids Kitchen Camp Goes to China (Wednesday

Session)- THREE OPEN SPOTS!



Chinese history, culture and cuisine. We’ll learn all about the ingredients that go into Chinese





Chinese Dumplings with Ground Chicken (Jaozi)

Baked BBQ Chicken Buns (Bao)

Scallion Pancakes with Orange Chicken

Veggie Fried Rice with Tofu

Dessert Eggrolls with Chocolate Drizzle



Surf and Turf: Summer Edition- FIVE OPEN SPOTS!

This class will be taught by Chef Ani. If you enjoy a perfectly cooked lobster tail, a luxurious

cut of meat and all the sides, this is the class for you. The Twin Cities are home to many a great

steakhouse, but with a great butcher and fishmonger in your neighborhood Whole Foods Market,

you can recreate that fancy dinner at home- no sports coat and no reservation required. Our class

sizes are small, making the experience nice and intimate, with lots of fun and culinary tricks and

tips to pick up along the way. In this class, we’ll whip up the classic, satisfying dishes of the

American steakhouse with a focus on best quality meat and seafood and fresh summer

vegetables. Learn how to choose a great steak, cook lobster to juicy perfection and whip up all

those delicious sides that complement a perfect piece of meat. This class can be gluten free upon

request (please specify when registering) and has hands-on opportunities as desired. Pre-


Oysters Rockefeller

Roasted Lobster Tail with Herbed Brown Butter

Grilled Flank Steak with Chimichurri

Classic Caesar Salad

Grilled Asparagus with Lemon and Hazelnuts

Vanilla Cheesecake Semifreddo with Fresh Berries


JULY

Wednesday, July 5th | 11:00 a.m. – 12:30 p.m. (please note that this is the only session this week)

The Whole Kids Club Presents…The Kids Kitchen Camp Stays in the USA (Wednesday

Session)- SOLD OUT!



American history, culture and cuisine. We’ll learn all about the ingredients that go into

American foods, the different cooking methods behind them, and taste all sorts of delicious

things! This class has vegetarian options available upon request. Classes are suitable for kids

ages 5-12, and are drop off classes- kids only please! Please wear clothes you don’t mind getting

a little dirty. Pre-registration is required. On the menu:

Sparkling Berry Lemonade

Hamburger or Cheeseburger Sliders

Potato Salad with Pickles

Wild Rice Succotash

Mini Apple Pies


Thursday, July 6th | 11:00 a.m. – 1:30 p.m.

Teen Kitchen Challenge: Knife Skills and Raw Dishes-THREE OPEN SPOTS!

This class will be taught by Chef Ani. Get ready to cook up a storm during our first ever Teen

Kitchen Challenge. We’ll tackle the basics of food safety, knife safety, knife skills and how to

build flavor profiles, then break into teams and send you on a shopping trip so you can create

two dishes of your own: a fresh seasonal salad and a raw dish of your choice based on what

you’ve learned. This class is open to pre-teens and teens ages 12-18. No previous cooking

experience is required. You do not need to register for all four classes, you may register for just

one, a few or all four. Pre-registration is required. On the menu:

Summer Fruit Salad with Ginger Lemon Honey Vinaigrette

Fresh Tomato Pico de Gallo

Roll Your Own Sushi

Challenge: Fresh Seasonal Salad

Challenge: Your Choice!


Thursday, July 6th | 6:00-9:00 p.m.

Knife Skills: Intermediate Techniques- ONE OPEN SPOT!

This class will be taught by Chef Jeremy. Learn great, more complex knife skills- no

experience required! In this Intermediate Edition of our popular series of Knife Skills classes,

we will concentrate on utilizing fresh seasonal ingredients as we work on improving your knife

skills and make you more comfortable in the kitchen. Chef Jeremy will demonstrate, then assist

you as you perform some intermediate cutting techniques together. The knowledge and skills

learned in this class will be a solid foundation of skills that you will use in your kitchen for the

rest of your life. This class can be gluten free upon request (please specify upon registration).

Please note that this class is very hands-on and you can expect to both prep and cook foods

during class under supervision of the chef. Pre-registration is required. On the menu:

Bruschetta with Tomatoes, Basil, Mozzarella and Reduced Balsamic Vinegar

French Onion Soup with Gruyere Cheese on a Crostini

Pan-Seared Chicken Breast with Lemon and Thyme Reduction Sauce

Sautéed Spinach with Garlic, Sweet Onions and White Wine

Creamy Wild Mushroom Risotto with Parmesan and Cream


Friday, July 7th | 6:00-9:00 p.m.

Chopped: Challenge Accepted- SIX OPEN SPOTS!

This class will be taught by Chef Jeremy. In this interesting take on the Food Network hit show,

you be the judge as you put your chef instructor to the test. Choose your own Whole Foods

Market mystery ingredient that the Chef will have to incorporate as you sign up. Chef Jeremy

will assemble recipes that are sure to amaze while challenged with the prospect of incorporating

a secret ingredient from every student in the class. An appetizer, main course and dessert will all

be presented with gusto, featuring whatever special ingredient you choose. If something has

mystified you or you’d like to try something you’ve never had, this is the class for you! Please

note your mystery basket ingredient and if you have any dietary restrictions or allergies at your

time of reservation. Pre-registration is required. On the menu:

It’s up to you!


Saturday, July 8th | 1:00-2:30 p.m. (please note later than usual time)

The Whole Kids Club Presents…Basic Baking- SOLD OUT!

This class will be taught by Chef Ani. If you missed out on the June baking class, here’s another

round of our most popular kids’ class: beginning baking! Many kids have a sweet tooth (or

teeth!), and baking is a great way to learn reading, math, science and more in the kitchen! In this

fun class, we’ll learn how to make some kid friendly baking classics. You’ll make your own pita

for delicious pita sandwiches, cornbread muffins with honey butter, choose your own

adventure brownies, and whip up strawberry shortcakes. You’ll learn all about ingredients

and what many different baking terms like “cream”, “whip” and “sift” mean. This class is good

for vegetarian kids. Classes are suitable for kids ages 5-12, and are drop off classes- kids only

please! Please wear clothes you don’t mind getting a little dirty. Please note that this class is

longer than our usual Saturday classes, and a bit later, and that a main meal will not be served,

though there will theoretically be plenty of treats to take home. Pre-registration is required.


Saturday, July 8th | 6:00-9:00 p.m.

The Chef’s Table, July Edition- ONE OPEN SPOT!










menu:



Tuesday, July 11th | 11:00 a.m. – 12:30 p.m.

The Whole Kids Club Presents…The Kids Kitchen Camp Goes to France (Tuesday




French history, culture and cuisine. We’ll learn all about the ingredients that go into French





French Cheese Tasting with Baguette

Mini Quiche

Pommes Duchesse (Baked Whipped Potatoes)

Green Beans Almondine

Sweet Crepes with Jam


Tuesday, July 11th | 6:00-9:00 p.m.

Sensational Soups & Salads

This class will be taught by Chef Jeremy. There’s enormous value in being able to make a really

great soup at home, and it’s a great indication of someone’s culinary skills if they can make a

great simple salad. By learning the keys techniques involved in these two basic preparations, you

will be able to modify them infinitely to create recipes for a lifetime! We’ll learn about the three

basic styles of soups: (broth, cream and puree) and we’ll cover the two main types of salad:

(green and composed). Once you have these techniques in your repertoire, you will always be

able to make a great soups and salads, even without a recipe! Special lessons learned in this class

include how to build a stock from scratch and how to whip up your own homemade salad

dressings. This class has hands on opportunities as desired. Pre-registration is required. On the

menu:

Chimichurri Steak Salad with Poblano Corn Chowder

Grilled Cheese Sandwiches with Roasted Tomato Basil Bisque

Cucumber Salad with Japanese Miso Soup


Wednesday, July 12th | 11:00 a.m. – 12:30 p.m.

The Whole Kids Club Presents…The Kids Kitchen Camp Goes to France (Wednesday

Session)- SOLD OUT!



French history, culture and cuisine. We’ll learn all about the ingredients that go into French





French Cheese Tasting with Baguette

Mini Quiche

Pommes Duchesse (Baked Whipped Potatoes)

Green Beans Almondine

Sweet Crepes with Jam



Teen Kitchen Challenge: Working with Seafood- FIVE OPEN SPOTS!



build flavor profiles. In this class, we’ll focus on seafood- how to choose it, clean it, skin it,

season it, and cook it by several different methods. Then, we’ll break into teams and send you on

a shopping trip so you can create two dishes of your own: a seafood lettuce wrap and a seafood

dish of your choice based on what you’ve learned. This class is open to pre-teens and teens ages

12-18. No previous cooking experience is required. You do not need to register for all four

classes, you may register for just one, a few or all four. Pre-registration is required. On the

menu:

Grilled Ahi Tuna with Wasabi Vinaigrette and Cucumber Salad

Pan Seared Scallops with Sweet Corn and Basil Relish

Slow Roasted Salmon with Balsamic Cherry Glaze

Challenge: Seafood Lettuce Wrap




Anti-Inflammatory Cooking- TWO OPEN SPOTS!

















Date Night: Spain- FIVE OPEN SPOTS!

This class will be taught by Chef Jeremy. The foods of Spain are almost a paradox: refined yet

rustic, at the peak of culinary innovation yet steeped in decades of tradition. Mysterious and

always delicious, the culinary heritage of Spain is powerful and robust. Considered by many to

be one of the culinary powerhouses in the world, with offerings like Ferran Adria’s El Bulli, the

impact of Spain on the world of food is undeniable. If you’ve ever thought about skipping the

trek to a restaurant and instead doing something just as impactful, but more appealing to the

senses, look no further. This class is chock full of cooking tips, demos and of course, delicious

food. Chef Jeremy will turn the routine of dinner into a fun and meaningful evening during

which you can enjoy your company as well as a fantastic four-course meal without having to

stress about the cooking. This class has hands on opportunities as desired. Pre-registration is


Sparkling Basil Lemonade

Pinchitos – Marinated Spanish Shish Kebabs

Seafood Ceviche with Tomato, Avocado and Cilantro

Ropa Vieja – Shredded Marinated Flank Steak in a Tomato Sauce

Aromatic Saffron Rice Pilaf with Green Peas and Onions

Homemade Churros with Cinnamon Sugar


Saturday, July 15th | 6:00-9:00 p.m.

Date Night: Soul Foods of the South

This class will be taught by Chef Jeremy. The American South has a rich heritage of food and

the culture that surrounds it. We will look at what’s involved in a traditional Southern meal

preparation and talk about why these foods have come to represent the south and what part they

played in its storied heritage. I hope you come hungry, because southern hospitality won’t allow

you to go home without full bellies! Unlike many of our other Date Night offerings, this class

has ample opportunities for hands-on participation under the direction of the chef, so come

prepared to help cook! Pre-registration is required. On the menu:

Peach Sweet Tea

Famous Buttermilk Fried Chicken

Black-Eyed Peas

Braised Greens

Mashed Potatoes

Homemade Biscuits

Homemade Apple Pie



The Whole Kids Club Presents…The Kids Kitchen Camp Goes to Mexico (Tuesday



things…especially if you get to eat your homework! In this fun class, we’ll learn all about the

history of Mexico, culture and cuisine. We’ll learn all about the ingredients that go into Mexican





Aqua Fresca

Baked Tortilla Chips with Guacamole

Grilled Chicken Taco Bar

Elotes (Grilled Corn with Lime and Cheese)

Chocolate Mexican Wedding Cookies



Best BBQ: Veggies and Sides

This class will be taught by Chef Jeremy. By far the most popular summer activity, the

backyard barbeque is an American tradition that nearly everyone will enjoy. In this class we’ll

focus not on the meat, but on the best ways to prepare an often overlooked but critically

important part of any barbeque – the vegetables! We will learn all the subtlety and nuisance

required to get everything out of the kitchen and onto the grill. From classic grilled veggies like

asparagus and zucchini, to the trickier ones like potatoes and pineapple we’ll show you the best

ways to really impress your guests at your next grilling extravaganza as we snack our way

through some of the best grilling items available! Pre-registration is required. On the menu:

Grilled Asparagus

Zucchini and Summer Squash

Grilled Pineapple Rings

Best Broccoli Slaw

Perfect Portabella Mushrooms

Caramelized Onions, Carrots and Fennel

Cabbage with Dill and Celery Seed

Broccoli Bacon Salad

Grilled Peach Cobbler



The Whole Kids Club Presents…The Kids Kitchen Camp Goes to Mexico (Wednesday




history of Mexico, culture and cuisine. We’ll learn all about the ingredients that go into Mexican





Aqua Fresca

Baked Tortilla Chips with Guacamole

Grilled Chicken Taco Bar

Elotes (Grilled Corn with Lime and Cheese)

Chocolate Mexican Wedding Cookies


Wednesday, July 19th | 6:00-8:00 p.m.

Delightful Dips & Sensational Spreads

This class will be taught by Chef AmyLeo. Who would have thought that dips and spreads can

offer so much nutrition to your diet? Made with nutrient-packed foods you can dip and spread as

heavily as you wish as these are not your ordinary, empty-calorie dips and spreads. Made with

ordinary ingredients, but with an extraordinary taste! This class is vegan and can be gluten free-

upon request. It has hands-on opportunities as desired. Pre-registration is required. On the

menu:

Café Brenda’s Miso Pate

Garlicky-Garlic Tofu Dip

Rinotta (better than Ricotta)

Tahini Drizzle



Teen Kitchen Challenge: Working with Meat- SOLD OUT!



build flavor profiles. In this class, we’ll focus on meat- how to choose it, season it, remove skin

and bones, and cook it by several different methods. Then, we’ll break into teams and send you

on a shopping trip so you can create two dishes of your own: your ultimate burger and a meat

dish of your choice based on what you’ve learned. This class is open to pre-teens and teens ages

12-18. No previous cooking experience is required. You do not need to register for all four

classes, you may register for just one, a few or all four. Pre-registration is required. On the

menu:

Stir Fried Pork with Peapods

Grilled Steak with Chimichurri Sauce

Pan Seared Chicken Thighs with Zucchini Sauté

Challenge: Your Ultimate Burger




Street Eats of the World- SIX OPEN SPOTS!

This class will be taught by Chef Jeremy. Some of the most exciting foods in any region are

available at the local street vendors. Street eats make up 40 percent of the daily diet of urban

consumers in the developing world, and innovation and flavor are in high demand in this uber-

competitive marketplace. In this class, we twill travel the globe to highlight some of the tastiest

and most mouth-watering street food meals available anywhere. Any well-traveled foodie might

tell you, the best bites of food are sometimes only a street away! We are going to target four

countries and eat two of the most famous selections from each in this fantastic new class offering

Global Street Foods Pre-registration is required. On the menu:

Elotes and Chili-Lime Fruits (Mexico)

Jerk Chicken and Beef Patties (Jamaica)

Pho Bo and Beef Satay (Vietnam)

Tonkatsu and Real Ramen (Japan)


Saturday, July 22nd | 1:00 p.m. – 2:00 p.m. (please note later than usual time)

The Whole Kids Club Presents…Make Your Own Fresh Pasta- SOLD OUT!

This class will be taught by Chef Ani. Kids, it’s time to roll up your sleeves and start rolling out

some delicious lunch. In this class, you’ll learn how to make easy and delicious roll your own

pasta! Chef Ani will teach you how to make pappardelle (long ribbons) and farfalle (bowties).

You’ll also learn how to make fresh pesto and garlic breadsticks! This class will teach you all

about how to use flour, crack eggs, roll dough, and use fresh herbs, and will probably get a little

messy, so you might want to wear some clothes you wouldn’t mind getting a little dirty. This

class is vegetarian and is a drop-off class- kids only please! Pre-registration is required.



The Whole Kids Club Presents…The Kids Kitchen Camp Goes to India (Tuesday Session)-

ONE OPEN SPOT!



Indian history, culture and cuisine. We’ll learn all about the ingredients that go into Indian


class is vegetarian. Classes are suitable for kids ages 5-12, and are drop off classes- kids only

please! Please wear clothes you don’t mind getting a little dirty. Pre-registration is required. On

the menu:

Mango Lassi

Baked Samosas

Paneer (Indian Cheese) Tikka Masala

Naan Bread

Toasted Cashews with Indian Spices

Kheer (Indian Rice Pudding)



BBQ Science: Ribs Three Ways

This class will be taught by Chef Jeremy. Ribs are one of the most desirable barbecue offerings,

and definitely one of the hardest to master. Almost every culture in the world has a rib recipe to

offer, and we have taken three of the most popular and simplified everything so that anyone can

easily reproduce them at home. The great meat mystery will be a thing of the past after learning

these tricks and tips! You will be able to craft the most delectable morsel of barbecue goodness

ever to grace your table after learning these three takes on cooking ribs, all of which emphasize

different techniques; roasting, braising and steaming. Another great, timeless lesson in this class-

how to make your own barbecue sauce. With a little science and little finesse, you’ll be a

barbecue master in no time. This class is gluten free. Pre-registration is required. On the menu:

Baby Back Ribs, Dry Rubbed and Brushed with…

Homemade Apple Cider Barbecue Sauce

Herb and Citrus Marinated Lamb Rib Chops served with…

Cherry Tomato and Arugula Salad

Korean Kalbi Beef Ribs, Marinated and Served with Spicy Kimchi



The Whole Kids Club Presents…The Kids Kitchen Camp Goes to India (Wednesday




Indian history, culture and cuisine. We’ll learn all about the ingredients that go into Indian


class is vegetarian. Classes are suitable for kids ages 5-12, and are drop off classes- kids only

please! Please wear clothes you don’t mind getting a little dirty. Pre-registration is required. On

the menu:

Mango Lassi

Baked Samosas

Paneer (Indian Cheese) Tikka Masala

Naan Bread

Toasted Cashews with Indian Spices

Kheer (Indian Rice Pudding)



Teen Kitchen Challenge: Sweets- THREE OPEN SPOTS!



build flavor profiles. In this class, we’ll focus on sweets- how different ingredients work

together, different mixing and baking methods, and how to create a beautiful dessert. Then, we’ll

break into teams and send you on a shopping trip so you can create two dishes of your own: your

signature scone and a sweet dish of your choice based on what you’ve learned. This class is open

to pre-teens and teens ages 12-18. No previous baking experience is required. You do not need to

register for all four classes, you may register for just one, a few or all four. Pre-registration is


Miniature Fruit Tarts

Blueberry Lemon Muffins with Streusel Topping

Chocolate Chiffon Flower Cupcakes

Challenge: Your Signature Scone




Quick Weeknight Meals










Pan-Seared Salmon with Beurre Blanc and Tarragon






Churrascaria: The Famous Brazilian Barbeque- FOUR OPEN SPOTS!

This class will be taught by Chef Jeremy. Brazil is particularly famous for its beef.

A churrasco, an elaborate meal of grilled meats, is one of their most important and delicious

culinary traditions. This class will concentrate on the nuanced art of preparing flame grilled and

roasted meats all in the tradition of the churrasco while accompanying our meaty masterpieces

some of the most flavorful and fantastic side dishes that Brazil has to offer. If you've ever wanted

to experience the tradition of this Brazilian barbecue for yourself but without the sky high price

tag then this is the class for you. Satisfy your inner carnivore as we sample a selection of some

the best things churrascaria has to offer in this new and exciting class! This class is gluten free.

Pre-registration is required. On the menu:

A variety of grilled and roasted meats including beef, lamb, chicken and a selection of

sausages

Accompanying our meat feast will be a smattering of simple salads, side items and stews

A special dessert


Saturday, July 29th | 11:00 a.m. – 12:00 p.m.

The Whole Kids Club Presents…Healthy Delicious!- SOLD OUT!



that will help your body and brain to grow while tasting really awesome too. We’ll make

summer berry pie smoothies, caprese salad, stuffed cucumber boats and blueberry truffles

for dessert. This class is good for vegan, gluten free and vegetarian kids- please specify upon

registration. This class is open to kids ages 5-12. Our kids’ classes are drop off classes- kids

only, please! Pre-registration is required.


AUGUST

Tuesday, August 1st | 11:00 a.m. – 12:30 p.m.

The Whole Kids Club Presents…The Kids Kitchen Camp Goes to Japan (Tuesday




Japanese history, culture and cuisine. We’ll learn all about the ingredients that go into Japanese

foods, the different cooking methods behind them, and even how to use chopsticks! This class

has vegetarian and/or gluten-free options available upon request. Classes are suitable for kids



Edamame with Sesame Seeds

Gyoza (Potstickers)

Cucumber Avocado Sushi Rolls

Teriyaki Chicken

Mochi Ice Cream


Tuesday, August 1st | 6:00-9:00 p.m.

Knife Skills: Advanced Techniques

This class will be taught by Chef Jeremy. Don’t worry - no previous knife skills classes are

required! In this Intermediate Edition of our popular series of Knife Skills classes we will

concentrate on utilizing fresh seasonal ingredients as we work on improving your knife skills and

make you more comfortable in the kitchen. Chef Jeremy will demo then assist you as you

perform some intermediate cutting techniques together. The knowledge and skills learned in this

class will provide continuing growth on a solid foundation of skills that you will use in your

kitchen for the rest of your life. This class can be gluten free upon request (please specify upon

registration). Please note that this class is very hands-on and you can expect to both prep and

prepare foods during class under supervision of the chef. Pre-registration is required. On the

menu:

Niçoise Salad with Bell Peppers, Green Beans and Tuna

Seared Salmon with Lemon and Caper Beurre Blanc

Rainbow Chard with Sweet Onions and Shiitake Mushrooms

Wild Rice Pilaf with Mirepoix Vegetables, Dried Cherries and Walnuts

Orange Creamsicle Napoleon with Ginger Fillo and Orange Supremes


Wednesday, August 2nd | 11:00 a.m. – 12:30 p.m.

The Whole Kids Club Presents…The Kids Kitchen Camp Goes to Japan (Wednesday

Session)- SOLD OUT!



Japanese history, culture and cuisine. We’ll learn all about the ingredients that go into Japanese

foods, the different cooking methods behind them, and even how to use chopsticks! This class

has vegetarian and/or gluten-free options available upon request. Classes are suitable for kids



Edamame with Sesame Seeds

Gyoza (Potstickers)

Cucumber Avocado Sushi Rolls

Teriyaki Chicken

Mochi Ice Cream


Thursday, August 3rd | 6:00-9:00 p.m.

Cooking with Wine and Spirits

This class will be taught by Chef Jeremy. As Julia Child has been quoted, “I love to cook with

wine, sometimes it even makes its way into the food!” In this exciting class, we will explore the

use of wine as a cooking ingredient in the kitchen. When added at full-strength, or reduced into a

dish, wine can be a flavorful and useful tool in creating a memorable dish. We will demystify the

world of cooking with wine, show you how to learn which types of wine to use for cooking

different types of dishes, and how and when to use them for maximum effect. This class is gluten

free and has hands on opportunities as desired. Pre-registration is required. On the menu:

Baby Romaine Salad with Grilled Onion, Strawberries and Port Wine Vinaigrette

Pan Seared Chicken Breasts with Chardonnay Sauce

Bourbon Glazed Carrots with Honey and Lavender

Sautéed Spinach with Garlic wilted in White Wine

Brandy Flambéed Bananas Foster served over Vanilla Ice Cream


Friday, August 4th | 6:00-9:00 p.m.

Iron Chef Minnesota

This class will be taught by Chef Jeremy. Half food, half fun- it’s time for you to take the Iron

Chef challenge! Chef Jeremy will divide our class into two teams that will compete to make one

appetizer, main course and a dessert. We will compete Iron Chef Style with secret ingredients

that the Chef has personally chosen for you to work with. Not to worry, there will be lots of

hands on direction and participation by Chef Jeremy on both teams as he guides you through

what will be the most fun you have ever had in the kitchen. Participants will prepare as well as

judge the quality of all the food prepared by both teams in this class, but we will all come out as

winners because everyone gets to create and eat! Come prepared for fun in this newest class

offering from Chef Jeremy, sure to be a great experience for all ages and skill-sets. This class is

very hands on. Pre-registration is required. On the menu:

It’s a surprise!


Saturday, August 5th | 6:00-9:00 p.m.

Date Night: France- SIX OPEN SPOTS!

This class will be taught by Chef Jeremy. The cuisine of France has a rich and storied heritage

dating back hundreds of years. We will delve into what made this little country such a culinary

powerhouse and eat some of the best culinary offerings the French are known for. We will also

discuss how the introduction of the French brigade system (still used in modern kitchens today),

and how it forever changed the world of restaurant cooking. If you’ve ever thought about

skipping the trek to a restaurant and instead doing something just as impactful, but more

appealing to the senses, look no further. This class is chock full of cooking tips, demos and of

course, delicious food. Chef Jeremy will turn the routine of dinner into a fun and meaningful

evening during which you can enjoy your company as well as a fantastic four-course meal

without having to stress about the cooking. Pre-registration is required. On the menu:

A Tasting of Gourmet French Cheeses with Chef Selected Accompaniments

Moules Mariniéres, Mussels with Garlic, and White Wine served with Baguette

Grilled Filet Mignon with Herb Compound Butter

Asparagus Tips with Garlic and Lemon

Creamy Russet Potato Puree

Vanilla Crème Brûlée


Tuesday, August 8th | 11:00 a.m. – 12:30 p.m.

The Whole Kids Club Presents…The Kids Kitchen Camp Goes to the UK (Tuesday

Session)- SIX OPEN SPOTS!



history of the United Kingdom, culture and cuisine. We’ll learn all about the ingredients that go

into British, Welsh, Irish and Scottish foods, the different cooking methods behind them, and

taste all sorts of delicious things! This class can be vegetarian upon request (please specify when

registering). Classes are suitable for kids ages 5-12, and are drop off classes- kids only please!

Please wear clothes you don’t mind getting a little dirty. Pre-registration is required. On the

menu:

Welsh Rarebit (Cheese on Toast)

Cock-A-Leekie Soup (Chicken Soup with Leeks)

Shepherd’s Pie

Popovers

Blueberry Scones


Tuesday, August 8th | 6:00-9:00 p.m.

Salute to Shellfish

This class will be taught by Chef Jeremy. Some of the tastiest morsels of food come from the

ocean, however they can also be some of the trickiest and most intimidating to prepare. We’re

headed straight to our famous seafood department to get a sampling of our superlative shellfish,

then head back to the classroom to show you the best ways to prepare some of our favorites.

Together we will learn everything from how to crack an oyster to making sure those stubborn

scallops don’t stick to the pan while tasting everything along the way! We’ll teach you the

techniques sure to take the worry out of the process. Demonstrating tricks and tips that will have

you preparing everything under the sea with confidence, Chef Jeremy will have you comfortable

approaching the seafood counter in no time. This class is gluten free and pescatarian, with hands

on opportunities as desired. This menu will feature many items available seasonally but is

subject to change without notice depending on availability. Pre-registration is required. On the

menu:

Oysters on the Half Shell with Mignonette Sauce

Mussels a la Meniere, with White Wine and Garlic

Butter Poached Sea Scallops with Side Salad

Classic Shrimp Cocktail with Horseradish Cocktail Sauce

Biardi Crab Legs with Garlic Butter


Wednesday, August 9th | 11:00 a.m. – 12:30 p.m.

The Whole Kids Club Presents…The Kids Kitchen Camp Goes to the UK (Wednesday




history of the United Kingdom, culture and cuisine. We’ll learn all about the ingredients that go

into British, Welsh, Irish and Scottish foods, the different cooking methods behind them, and

taste all sorts of delicious things! This class can be vegetarian upon request (please specify when

registering). Classes are suitable for kids ages 5-12, and are drop off classes- kids only please!

Please wear clothes you don’t mind getting a little dirty. Pre-registration is required. On the

menu:

Welsh Rarebit (Cheese on Toast)

Cock-A-Leekie Soup (Chicken Soup with Leeks)

Shepherd’s Pie

Popovers

Blueberry Scones


Thursday, August 10th | 6:00-9:00 p.m.

Healthy Delicious- TWO OPEN SPOTS!

This class will be taught by Chef Jeremy. Why does there have to be a divide between healthy

and delicious. Chef Jeremy will show you how to prep and execute a meal that has equal parts of

both. No longer should you feel that eating healthy has to involve removing your favorite

ingredients or only having tiny portions. In this class we will indulge in heart healthy offerings

and learn what makes us fear our food. What we can have and what we can’t will all be

demystifies as we prepare a meal together that will satisfy the soul while preserving the spirit for

a long life of fulfillment and prosperity. Let’s eat together as we learn about what foods we

should take in moderation and what we can splurge on while we learn about the science and

research that tells us what, why and how to eat the things we love! Pre-registration is required.

On the menu:

Salad of Grilled Vegetables with Homemade Balsamic Vinaigrette

Caramelized Onion Flatbread with Herbed Goat Cheese and Arugula

Pan Seared Chicken Breasts with Lemon and Thyme Reduction

Sides: Oven Roasted Beets & Braised Kale with Shitake Mushrooms

Coconut Sorbet with Mint and Raspberries


Friday, August 11th | 6:30-8:00 p.m.

Rock and Roll Sushi- SEVEN OPEN SPOTS!

This class will be taught by Chef Ani. Sushi has a rich, deep history. The concept is hundreds of

years old, taking advantage of natural resources from its home region of Japan and providing a

fix for those who wanted to preserve their supper without refrigeration. To Americans, however,

sushi is a new, mysterious thing- becoming popular on the West Coast in the early 1950s, and

going from the shores of the Pacific to the shores of the Great Lakes as few as thirty years ago.

With any new cuisine comes mystery, and we’re here to delve into the mysteries of sushi- its

terminology, the differences between Japanese and American style sushi, how to make great

sushi rice, select and prepare ingredients for sushi, and how to form maki, or rolls, in the comfort

of your very own home. Each participant will have the opportunity to learn the maki method,

then dive in and choose their own fresh fruits, vegetables and seafood to create three maki rolls.

After enjoying your delicious homemade sushi, you go home with the bonus of your very own

sushi mat for future rolling ventures. This class is hands on, gluten free and has options for

vegetarian and vegan customers (please specify when registering). Come hungry! Pre-

registration is required.


Saturday, August 12th | 11:00 a.m. – 12:00 p.m.

The Whole Kids Club Presents…Roll Your Own Sushi- SOLD OUT!

This class will be taught by Chef Ani. With a little rice, a little rolling and a few of your favorite

ingredients, you can make your very own maki or sushi rolls at home! Sushi rolls are a great

hands-on cooking experiment for kids, and Chef Ani will teach you all about rice, seaweed, fish

and more in this fun class full of hands-on cooking time. If you’re not a big fan of raw fish, don’t

worry- you can make some sushi with cooked fish or no fish at all. You’ll snack on sesame

edamame, make your own maki rolls and even enjoy the strange but delicious dessert

sushi. This class can be gluten free and vegetarian upon request (please specify when

registering) and is a drop-off class- kids only please! Pre-registration is required.


Tuesday, August 15th | 11:00 a.m. – 12:30 p.m.

The Whole Kids Club Presents…The Kids Kitchen Camp Goes to the Middle East

(Tuesday Session)- SIX OPEN SPOTS!



history of the Middle East, culture and cuisine. We’ll learn all about the ingredients that go into

Middle Eastern foods, the different cooking methods behind them, and taste all sorts of delicious

things! This class can be vegetarian upon request (please specify when registering). Classes are

suitable for kids ages 5-12, and are drop off classes- kids only please! Please wear clothes you

don’t mind getting a little dirty. Pre-registration is required. On the menu:

Hummus

Falafel (Chickpea Patties)

Kibbeh (Meat Patties with Bulghur)

Tabbouleh (Wheat Salad with Tomatoes and Cucumbers)

Baklavah Rolls



Artisan Tacos and Salsas

This class will be taught by Chef Jeremy. Salsa has long ago surpassed ketchup as America’s

most popular condiment. Our love for tacos are the major reason for this and creative chefs have

taken the traditional taco and let it travel around the world, creating delicious fusion tacos. We

will start by making and canning some fresh salsa (and you’ll be taking a jar home!) and then

preparing three different delicious types of tacos. Learn the recipes that helped this humble street

food become a culinary powerhouse in our increasingly popular tacos and salsa class. This class

can be gluten free upon request and has hands on opportunities as desired. Pre-registration is


Mixed Seafood Tacos with Herb Salad, Avocado and Sour Cream

Cuban Style Carnitas Cooked in Lime Mojo

Spicy Pork Al Pastor with Pineapple Salsa and Lime

Homemade Salsa Verde Cooking and Canning Demonstration


Wednesday, August 16th | 11:00 a.m. – 12:30 p.m.

The Whole Kids Club Presents…The Kids Kitchen Camp Goes to the Middle East

(Wednesday Session)



history of the Middle East, culture and cuisine. We’ll learn all about the ingredients that go into

Middle Eastern foods, the different cooking methods behind them, and taste all sorts of delicious

things! This class can be vegetarian upon request (please specify when registering). Classes are

suitable for kids ages 5-12, and are drop off classes- kids only please! Please wear clothes you

don’t mind getting a little dirty. Pre-registration is required. On the menu:

Hummus

Falafel (Chickpea Patties)

Kibbeh (Meat Patties with Bulghur)

Tabbouleh (Wheat Salad with Tomatoes and Cucumbers)

Baklavah Rolls



Date Night: Peru- SIX OPEN SPOTS!

This class will be taught by Chef Jeremy. The foods of Peru are heavily influenced by European

cuisine, especially that of Spain and Italy, but still uniquely their own. Without the familiar

ingredients from their home countries, immigrants modified their traditional cuisines by using

ingredients available in Peru. The food critic Eric Asimov has described it as one of the world’s

most important cuisines and one of the best examples of fusion cuisine, due to its long

multicultural history. Peru is particularly famous for its seafood, which we’re sure to showcase

via our fantastic seafood department. If you’ve ever thought about skipping the trek to a

restaurant and instead doing something just as impactful, but more appealing to the senses, look

no further. This class is chock full of cooking tips, demos and of course, delicious food. Chef

Jeremy will turn the routine of dinner into a fun and meaningful evening during which you can

enjoy your company as well as a fantastic four-course meal without having to stress about the

cooking. This class can be gluten free upon request. Pre-registration is required. On the menu:

Sparkling Basil Lemonade

Seafood Ceviche with Red Onion, Chiles, Avocado and Cilantro

Chicken “Pollo a la Brasa” marinated in traditional seasonings

Roasted Potato Medley and Romaine Lettuce Salad with Avocado and Red Onion

Vanilla Ice Cream with Dulce de Leche and Alfajor Cookie Crumbs


Saturday, August 19th | 1:00-2:00 p.m. (please note later than usual time)

The Whole Kids Club Presents…Healthy Snacks!- SOLD OUT!



that will help your body and brain to grow while tasting really awesome too, especially when it’s

time for a SNACK! We’ll make baked potato chips and avocado yogurt dip, peanut butter

pretzel granola bites, caprese kabobs and fruity nachos. This class is vegetarian, and can be

gluten free or vegan (please specify upon registration). This class is open to kids ages 5-12. Our

kids’ classes are drop off classes- kids only, please! Pre-registration is required.



A Tasty Tribute: Julia Child- ONE OPEN SPOTS!

This class will be taught by Chef Jeremy. Lauded as one of the most influential women ever to

grace the stovetop, Julia Child is as interesting as she is inspirational. We will make some of

Julia’s favorite and most famous dishes as we look back at her footprint on our culinary heritage

as well as her love for French cuisine as we celebrate the spirit of one of the most acclaimed

Chef Instructors of the past century, Julia Child. Come and learn what it was that made her so

respected and appreciated in the kitchen as you enjoy a beautifully prepared meal. Pre-


· Charcuterie (a Selection of Cured Meats and Cheeses)

· French Onion Soup with Gruyere Cheese

· Hericot Verts with Garlic and Lemon

· Julia’s Famous Bouef Bourgignon

· A Special Surprise Dessert!!!


Tuesday, August 22nd | 6:00-9:00 p.m.

Anti-Inflammatory Cooking
















Wednesday, August 23rd | 11:00 a.m. – 12:30 p.m. (please note that this is the only session this

week)

The Whole Kids Club Presents…The Kids Kitchen Camp Goes to Vietnam (Wednesday

Session)- SEVEN OPEN SPOTS!



Vietnamese history, culture and cuisine. We’ll learn all about the ingredients that go into

American foods, the different cooking methods behind them, and taste all sorts of delicious

things! This class has vegetarian options available upon request. Classes are suitable for kids



Shrimp Spring Rolls

Quick Chicken Pho

Bahn Mi Sandwiches

Vietnamese Watermelon Salad

Sticky Rice with Mango


Wednesday, August 23rd | 6:00-8:00 p.m.

Delightfully Light Recipes

This class will be taught by Chef AmyLeo. Sping is the time to start shedding the winter blues or

winter weight. Whatever it is you are ready to shed, you can start by lightening up the food you

eat. Three wonderfully satisfying, plant-based, easy to make, easy to digest recipes can give you

that kick-start you are looking for. In additon to learning these recipe you will walk away with

kitchen tips on plant-based eating to enjoy your fruits, vegetables, grains, beans and more all

year long.This class is vegan and can be gluten free-upon request. It has hands-on opportunities

as desired. Pre-registration is required. On the menu:

Bright Spring Green Salad with Grapefruit Vinaigrette

Lightly Curried “Kielbasa” & New Potatoes

Carrot-Pecan Pudding with Toasted Nutmeg



Eat Like a Chef: The Chefs’ Family Meal

This class will be taught by Chef Jeremy. Family meal not only refers to a meal eaten together

as a family, but also one consumed by the staff of a restaurant right before a long, hard, shift.

Some of the heartiest and most heartwarming meals ever consumed are made from thrown

together ingredients that the staff might happen to have on hand, giving the other employees

much needed energy to get through an intense weekend shift. It also lets the staff enjoy a

moment of quiet solace with coworkers before the hustle and bustle the restaurant shift begins,

whether cook or waiter, everyone partakes in a little much needed sustenance. Rooted in this

tradition, Chef Jeremy will bring you some of his favorite family meal offerings from his own

past restaurant experience that will allow you to continue dining as a social and communal

experience in your own home! These recipes are great for any size family- one or a crowd! This

class has hands on opportunities as desired. Pre-registration is required. On the menu:

Seasonal Greens Salad

House Ground Meatballs

Hand Rolled Tagliatelle Pasta

Babba’s Best Basil Marinara Sauce

Garlic Toast with Melting Mozzarella




The Chef’s Table, August Edition










menu:




Kitchen Science: Sous Vide and Other Methods- SIX OPEN SPOTS!

This class will be taught by Chef Jeremy. Cooking Sous Vide is the newest culinary trend, but

it’s not actually not so new – it was developed in the 1970s as a way to heat airline food, but this

style of cooking has evolved way beyond that! Featured in some of the trendiest restaurants and a

mainstay on every season of Top chef, this may seem more a science experiment than a way to

cook, but it’s much simpler than it seems. Chef Jeremy will walk you through the basics and

show you how to do it on a bare-bones budget, less than fifteen dollars of equipment can have

you doing it at home quite successfully in no time. Let exotic food science become a reality in

this exciting and delicious new class offering from Chef Jeremy. This class is gluten free and has

hands on opportunities as desired. Pre-registration is required. On the menu:

Old School Deviled Eggs with a New School Technique

Sous Vide New York Strip Steak with Parsley Butter

Sunchoke Puree with Butter and Cream

Asparagus Tips with Lemon, Garlic and Shallots

Fresh Strawberry Consommé with Vanilla Cheesecake


Wednesday, August 30th | 6:00-8:00 p.m.

Eat Local: A Taste of the Midwest in Late Summer

This class will be taught by Chef Ani. At the sweltering end of Summer, the Midwest runneth

over with delicious things to eat. No matter where you live in the Heartland, one of your

neighbors is probably growing, raising or creating something delicious, and now’s the time to

celebrate the bounty! We’ll whip up quick dishes using the best of what our local farmers,

ranchers, fisheries, cheesemakers, bakers and creative food minds have to offer and learn the

stories behind the zucchini, bunch of basil, jar of jam or smoked fish. If you’re a local food

producer yourself with a bumper crop of tomatoes, herbs or other garden goods, Chef Ani can

also give you great ideas for enjoying that summer flavor even when we’re snowed in (much

later in the year, of course). The menu is subject to change to do product availability, but all

efforts will be taken to include as wide a variety of local foods as possible. This class has hands

on opportunities as desired. Pre-registration is required. On the menu:

Local Cheese Tasting with Local Jam and Honey

Caprese Salad with Fresh Pesto

Wild Rice and Vegetable Gratin with Herbed Breadcrumbs

Grilled Ribeyes with Herb Crust

Summer Succotash with Sweet Corn and Tiny Tomatoes

Local Chocolate Dipped Honey Shortbread


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