Upcoming Whole Foods Market Lake Calhoun Cooking Classes

Upcoming Whole Foods Market Lake Calhoun Cooking Classes-PDF Download

  • Date:11 Jan 2020
  • Views:54
  • Downloads:0
  • Pages:16
  • Size:299.26 KB

Share Pdf : Upcoming Whole Foods Market Lake Calhoun Cooking Classes

Download and Preview : Upcoming Whole Foods Market Lake Calhoun Cooking Classes


Report CopyRight/DMCA Form For : Upcoming Whole Foods Market Lake Calhoun Cooking Classes


Transcription:

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 Style Spring Rolls with Tamarind Dipping Sauce. Green Mango 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,Cost 30 per person. Thursday April 20th 6 00 8 30 p m,Takeout Fakeout ONE OPEN SPOT. This class will be taught by Chef Ani Whether you re trying to slim yourself down or fatten. your wallet the siren song of takeout can be a formidable foe It s so convenient yet often. expensive and quite unhealthy Save yourself some calories waiting and money by learning to. make some of the most popular take out dishes at home In this class we ll learn the basic. methods restaurants use to turn out the delicious stir fries pizzas and curries that you ve been. ordering and adapt them for the home kitchen and discuss the tips and tricks the market can. offer to save time and money Next time a craving strikes you ll be ready This class has hands. on opportunities as desired Pre registration is required On the menu. Shrimp Pad Thai,Chicken Tikka Masala,Chinese Pork and Scallion Potstickers. Tacos de Pescado,Thin and Crispy Supreme Pizza,Cost 30 per person.
Friday April 21st 6 00 8 00 p m,Mad About Mushrooms TWO OPEN SPOTS. This class will be taught by Chef AmyLeo from Vegan Affairs Mushrooms can be a great. ingredient for plant based eaters and omnivores alike There are many varieties of both wild and. cultivated mushrooms to choose from and mushrooms are naturally high in protein vitamins. and minerals while being low in calories Mushrooms offer a great canvass for creative cooking. and can be used to add heartiness and umami or savory flavor to a wide variety of dishes In. this class you ll use mushrooms of all sorts to create satisfying savory dishes that take full. advantage of the flavor and texture of the mighty mushroom This class is vegan and can have. gluten free options upon request please specify when registering and has hands on. opportunities as desired Pre registration is required On the menu. Portabella Pizza,Mushroom Miso Soup,Mushroom and Wild Rice Salad. Cost 30 per person,Monday April 24th 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. required On the menu, 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. Cost 30 per person,Tuesday April 25th 6 00 9 00 p m. 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. Grilled Chicken Caesar Salad, 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 Consomm with Vanilla Cheesecake,Cost 30 per person.
Wednesday April 26th 6 00 8 30 p m,Cooking and Baking with Yogurt FOUR OPEN SPOTS. This class will be taught by Chef Ani Yogurt is an amazing ingredient that is often overlooked. While many Americans are happy to eat it with fruit on the bottom traditional and Greek yogurt. is used worldwide to tenderize protein to carry the flavor of spices and herbs to stabilize and. thicken soups and to enrichen every baked good from flatbreads to tart dough In this class we ll. explore the history and global love of yogurt the different varieties of yogurt that are great for. savory cooking and how to infuse it into a six course menu This class has vegetarian options. upon request please specify upon registration and hands on opportunities as desired Pre. registration is required On the menu,Spiced Mango Lassi Yogurt Drink. Yogurt Flatbreads with Creamy Yogurt Spinach and Artichoke Dip. Ramp and Asparagus Soup with Yogurt,Seasonal Salad with Green Goddess Dressing. Moroccan Spiced Yogurt Marinated Grilled Chicken, Yogurt Tart Dough with Greek Yogurt Cream and Maple Roasted Pears. Cost 30 per person,Thursday April 27th 6 00 8 30 p m.
Around the World in Five Dumplings SOLD OUT, 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 bread or boiled batters 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 Mexico. Japan China and Germany 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 Wild Mushroom Agnolotti. German Spaetzle with Asparagus,Japanese Chicken and Shiitake Gyoza. Chinese BBQ Pork Steamed Buns,Fried Chocolate Banana Sweet Empanadas. Cost 30 per person,Friday April 28th 6 00 9 00 p m.
Flamb Foods on Fire SOLD OUT, This class will be taught by Chef Jeremy Usually fire in the pan time to order takeout with a. notable exception the flambe This technique is more than just flash in the pan it s a way to. create deep complex flavors and to impress the heck out of your guests In this exciting class. we will explore the uses of fire as a cooking tool in the kitchen safely and easily what when and. how to flambe and how to choose flavors and techniques that pair well with the flashy fancy. flambe This class can be gluten free upon request and has hands on opportunities as desired. Pre registration is required On the menu, Salad of Citrus Bacon and Watercress with Flamb ed Cognac Vinaigrette. Filet Mignon Steak Dianne with a Flamb ed Brandy and Mushroom Pan Gravy. Asparagus Tips with Slivered Almonds and Lemon,Creamy Mashed Potatoes with Butter and Garlic. Bananas Foster Flamb with Vanilla Ice Cream,Cost 30 per person. Saturday April 29th 11 00 a m 12 00 p m, The Whole Kids Club Presents Delicious Dumplings SOLD OUT.
This class will be taught by Chef Ani You could travel all around the world and almost. everywhere you went there would be delicious dumplings A dumpling can be made from bread. or grains or can be filling stuffed in a wrapper made from many different things In this class. we re going to visit three countries on the Dumpling Express Italy for calzones Japan for. potstickers or gyoza and Germany for fruity spaetzle This class might get a little messy so. make sure you re not wearing your most favorite fancy clothes today This class is hands. on Vegetarian options are available please specify upon registration Classes are suitable for. kids 5 14 and are drop off classes kids only please Pre registration is required. Cost 8 for Whole Kids Club Members 10 for non members. Saturday April 29th 6 00 9 00 p m,The Chef s Table SOLD OUT. 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 will be determined by the Chef based on what is best at the market that day. Cost 30 per person,Tuesday May 2nd 6 00 9 00 p m,Anti Inflammatory Cooking SOLD OUT. 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.
Cost 30 per person,Wednesday May 3rd 6 00 8 30 p m. Crafting Fresh Cheese at Home Ricotta Mozzarella and Burrata ONE OPEN SPOT. This class will be taught by Chef Ani Cheese has been called the art of spoiling milk and it is. an art form indeed The diversity that can be coaxed out of a relatively small pool of ingredients. milk cream a coagulant and salt is amazing and the production of many cheeses require. special environments special cultures and expensive special equipment not to mention months. or years of aging If you lent your cheese aging cave or ripening rack to your neighbor you ll be. happy to hear that there are many fresh cheeses that can easily be made in the average kitchen. without a degree in bacteriology In this class we ll focus on young Italian cow s milk cheeses. some of the most beloved and versatile cheeses in the kitchen We ll spin mozzarella curd into. homemade burrata a rich mix of cream and curd enveloped by fresh pulled mozzarella fresh. mozzarella and ricotta and show you how to use your fresh cheeses to complement spring fruits. and vegetables in light delicious dishes This class is hands on and vegetarian friendly with. gluten free options upon request please specify when registering Pre registration is required. On the menu,Fresh Burrata with Sauteed Artichoke Hearts. Pizza di Primavera with Leeks and Fresh Mozzarella. Ricotta Gnocchi with Asparagus and Fresh Pesto, Strawberry Shortcakes with Balsamic Drizzle and Whipped Ricotta. Cost 35 per person,Thursday May 4th 6 00 9 00 p m,Plant Based Breakfast for Dinner THREE OPEN SPOTS. This class will be taught by Chef AmyLeo from Vegan Affairs Breakfast can be one of the. trickiest meals to jazz up we tend to stick to our habits and well we re sleepy so it s easy to. get caught in a rut of oatmeal or the same smoothie AmyLeo is here to help not only showing. you great vegan traditional breakfast foods but also to help you change your mind frame about. exactly what breakfast foods can be Using healthy fruits vegetables nuts seeds and grains. you ll whip up plant based breakfast so delicious you may want to have these dishes for lunch. and dinner too This class is vegan and can have gluten free options upon request please specify. 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

Related Books