Culinary center schedule sept & october 2010 updated 9_07_2010
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Culinary center schedule sept & october 2010 updated 9_07_2010 Culinary center schedule sept & october 2010 updated 9_07_2010 Document Transcript

  • ABOUT OUR CLASSES We require all participants to wear flat, closed-toe shoes. Loose, comfortable clothing is recommended. You may even want to bring a pen to take notes! We provide aprons, knives and equipment. Demonstration Classes Demonstration/Lecture classes last approximately 1 - 1 ½ hours unless noted otherwise. A total of 24-30 students are seated with lots of opportunity for questions and answers. Small tasting portions will be distributed throughout each class. We Online Class Schedule: strongly advise all participants to eat before Wholefoodsmarket.com/stores/annapolisculinary class and bring their own beverage of choice, as only water will be served. Class Hands-on Classes Hands-on classes last about 2 – 2 ½ hours and are limited to 10-24 students unless Schedule noted otherwise. Classes are combination of chef-demonstration and hands-on cooking in teams of (4). All dishes created are served at the END of class. While a September & “meal-sized” portion is served, we strongly advise all participants to eat a light meal October 2010 beforehand to avoid getting hungry. Kids Classes For kids (2-5 years), we request ONE parent/guardian volunteer to join us in the room. The parent does not have to register; we only request a reservation for your child. We cannot accommodate more than one parent/guardian chaperone due to space limitations. For drop-off classes for (older children) we request that all parents sign waivers and provide contact information Annapolis Towne Centre at Parole when leaving. Please include child’s age 410-224-2042 when registering – example: Sally Adams Asiculinary.center@wholefoods.com (8) and make us aware of any food allergies your child may have. Ready to Register? Gift Certificates To Purchase Gift Certificates – go on line at REGISTER ONLINE: www.acteva.com/go/annapolis and click on WWW.ACTEVA.COM/GO/ANNAPOLIS Annapolis Gift Certificate. Allow one week and follow prompts to process request. OR BY PHONE: To Redeem Gift Certificates - call Frances 877-365-EVENT ext. 3836 Vavloukis, Culinary Director at 410-224- during the times: 2042 or email 9:00 a.m. to 8:00 p.m. asiculinary.center@wholefoods.com to request a class of your choice. A response will be given within 24 hours. Gift Certificates cannot be redeemed on line.
  • September Wednesday, Sept 1 thru Wednesday, Sept 8th Thursday, Sept 9th Wednesday, Sept 29 The Detox Toolkit! Flavors of Tuscany! Half Pint's Club – Super Snack 7:00 p.m. to 8:30 p.m. 7:00 p.m. to 9:00 p.m. Food Bingo for the Month of Lecture $15 Demonstration $35 September! Instructor: Lisa Consiglio Ryan, Instructor: Chef Jackie Cipriano 11 a.m. to 12 noon Certified Health and Nutrition Coach Hands-on $5 Cash at the door If you haven't been, you need to go. Make long-lasting changes to your Tuscany is world renown for its beauty, Instructor: Chef Frances Vavloukis lifestyle in order to keep your health at charm, great people, and fabulous food. optimum levels and lose weight. Tuscans cook fresh from the land and from Help your kids find fun and healthy snacks Discover the six essentials of a the heart. From Chef Jackie’s tours and with a game of Super Snack Bingo. successful detox including principals travels, she will bring you these mouth- Discover new flavors and textures as you on healthy eating, the top detox foods watering flavors of Tuscany. play! Find four healthy snacks in a row, that will make you feel light and and then say Bingo. radiant and balancing mental energy. On the Menu: Tuscan Bean Crostini, Develop your step-by-step detox Chicken al Limone, Zucchini au Gratin, Fee is $5 dollars cash at the door. All program to rejuvenate your body and Garlic Mashed Potatoes, Berry Crostata proceeds go to Help Put Salad Bars in beat back the toxins. Receive must- with Chantilly Cream Schools! have detox recipes during this interactive workshop presented by Class Size: 15 Class Size: 30 Lisa Consiglio Ryan, Certified Health and Nutrition Coach. Class Size: 24 Friday, Sept 10th Health Starts Here! Sunday, Sept 12th 11:00 a.m. to 11:45 a.m. Milling Whole Grain and Baking Lecture and Tasting Saturday, Sept 11 th Bread $5 donation at the door How to Successfully Grow 2:00 p.m. to 3:30 p.m. Help Support our Kids Lunch Box Orchids in Your Home! Demonstration $35 Program 10:00 a.m. to 11:00 a.m. Instructor: Denny Wayson, Whole Foods $15 includes free orchid Demo Specialist Instructor: Melisa Weidner, our Healthy Eating Specialist and Chef Frances Here are some questions people ask What is Milling? Milling is to grow and Vavloukis about orchids: How do you get your process certified organic grains and orchids to bloom each year? What provide you with fresh, quality whole grain Transform your body and life in 28 days. insects do you need to watch for? How products direct from the farm. Denny Learn how to lower cholesterol and burn and when to feed your plants? We will Wayson, our Demo Specialist, does just away the pounds by following an eating also learn how and when to repot your that living on her farm. She will teach you plan based on whole foods, including orchids plus many other interesting how to grind grain and bake muffins, while whole grains, fresh fruit, vegetables, facts. our bread rises and bakes. legumes, nuts and seeds. Learn more ANDI! Let Roger Gosset, Orchid Expert, Class Size: 14 answer these questions! Class Size: 24 Class Size: 24 www.wholefoodsmarket.com/stores/annapolisculinary Phone: 410-224-2042
  • September Monday, Sept 13th Thursday, Sept 16th Friday, September 17th Health Starts Here! Power 21st Century Pantry: Essential Health Starts Here! Benefit Breakfasts! Tools for Your Kitchen Healthy Lunch Box Revolution 7:00 p.m. to 9:00 p.m. 7:00 p.m. to 9:00 p.m. 11:00 a.m. to 11:45 a.m. Demonstration $40 Guided Tour $20 $5 donation at the door Instructor: Chef Frances Vavloukis and Instructor: Chef Beth Elise Tohn, Sur La Instructor: Melisa Weidner, our Health Eating Specialist, Melisa Weidner, Table Healthy Eating Specialist and Chef Demonstration Frances Vavloukis Take a guided field trip of Whole Foods Based on a simple premise "we are what and Sur La Table to discover basic tools Transform your body and life in 28 we eat." Learn how to use high nutrient and staples for stress-free cooking today. days. Learn how to lower cholesterol foods to lose weight and keep it off, Add some zip to your recipes with menu and burn away the pounds by overcome disease, reverse diabetes, lower ideas to incorporate a fusion of culinary following an eating plan based on blood pressure and cholesterol without styles and techniques. whole foods, including whole grains, medications, protect yourself against fresh fruit, vegetables, legumes, nuts cancer and get more pleasure out of And here's something really great! There and seeds. Learn more ANDI! eating. Recipes are based on Eat for will be 15% discount to Sur La Table Health, Joel Fuhrman, M.D. and the (excludes electrics). Class Size: 24 Engine 2 Diet by Rip Esselstyn. Class Size: 24 On the menu: Breakfast: Rips Big Bowl, Spelt Blueberry Pancakes, Mighty Muffin, Wednesday, Sept 22nd Spinanch, Strawberry and Greens Beginner’s Guide to Seasonal Smoothie Wednesday, Sept 22nd Eating (Part One) Fall/Winter Health Starts Here! Benefit 7:00 p.m. to 8:30 p.m. Ages: Ages 12 and up, Class Size: 14 Healthy Lunch Box Revolution Lecture $15 5:30 p.m. to 6:15 p.m. $5 donation at the door Instructor: Lisa Consiglio Ryan, Monday, Sept 20th Benefit the Healthy Lunch Box Certified Health and Nutrition Coach, Knife Skills, Part 1 Revolution 7:00 p.m. to 9:00 p.m. Join Lisa as she teaches you how to Hands-on $50 Instructor: Melisa Weidner, our Healthy increase your vitality, save money, and Eating Specialist and Chef Frances protect the planet by focusing on Instructor: Jessica Wolf, Sur La Table Vavloukis fresh, in-season produce. Learn the eight shortcuts to what to buy in With a little guidance and a little practice Transform your body and life in 28 days. season, specific seasonal cooking in this class, you’ll be able to mince, dice, Learn how to lower cholesterol and burn methods, and the health focus and brunoise, batonnet and julienne away the pounds by following an eating benefits in fall and winter. Eat with vegetables at home like a pro! Get plan based on whole foods, including the seasons with tasty recipes you can comfortable at the cutting board with the whole grains, fresh fruit, vegetables, make during the fall and winter chef’s most important tool, learn how to legumes, nuts and seeds. Learn more months. select the right knife for the job at and get ANDI! some valuable tips for keeping all the Class Size: 24 knives in your block sharp and well- Class Size: 24 maintained. Class Size: 15 www.wholefoodsmarket.com/stores/annapolisculinary Phone: 410-224-2042
  • September Thursday, Sept 23rd Friday, September 24th Tuesday, Sept 28th Severino Homemade Pasta Health Starts Here! Italian Made Easy 6:00 p.m. to 7:30 p.m. Benefit the Healthy Lunch Box 7:00 p.m. to 9:00 p.m. Demonstration & Tasting – Free! Revolution Demonstration $35 11:00 a.m. to 11:45 a.m. Instructor: Peter Severino, Owner - $5 donation at the door Instructor: Chef Jackie Cipriano Severino Homemade Pasta Instructor: Melisa Weidner, our Healthy Quick, easy and delectable, that what A Family Story - For over 35 years, Eating Specialist and Chef Frances this menu is! Move over Rachel, 30 Severino Pasta Company has been the Vavloukis minutes is way too long to spend on place to find authentic, artisan pasta hand dinner if your life is as crazy as ours! made with only the freshest ingredients. Transform your body and life in 28 days. The Severino family story began in a small Learn how to lower cholesterol and burn On the Menu: Tuna & Caper Crostini, kitchen in 1971 when Joseph and Anna away the pounds by following an eating Hearts of Palm Salad, Couscous with Maria Severino started making 100% plan based on whole foods, including Shrimp & Peas, Sautéed Spinach with Semolina flour pasta unsurpassed in whole grains, fresh fruit, vegetables, Lemon , Pear Granita texture, color, and quality. legumes, nuts and seeds. Learn more ANDI! Class Size: 15 Come and experience Peter's passion for his family business and learn some Class Size: 24 secret's in making great tasting pasta! Having a... Class Size: 20 th Thursday, Sept 30 Vegetarian World Cuisine 7:00 p.m. to 9:00 p.m. Holiday Event? Hands-on $50 Birthday Party? Instructor: Chef Beth Elise Tohn, Sur La Girl’s Night Out? Table Experience the Flavors from the Middle Team Building? East, Mediterranean and Asia! Let your taste buds go wild! Don’t hesitate, reserve your party today! On the Menu: Falafel, Indian inspired Vegetable Entrees EMAIL: Autumn Pizza with Butternut Squash, Chef Frances Vavloukis, Carmelized Onion, Sage and Figs Culinary Director asiculinary.center@wholefoods.com Class Size: 15 Gift certificates are now available on-line www.wholefoodsmarket.com/stores/annapolisculinary Phone: 410-224-2042
  • October Monday, October 4th Tuesday, October 5th Wednesday, October 6th Cheese Course and Beer Tasting! Health Starts Here! Half Pint's Club - Pumpkin 7:00 p.m. to 9:00 p.m. 11:00 a.m. to 11:45 a.m. Person Tasting $35 Free! 11:00 a.m. to 12:00 p.m. $5 Instructor: Our Specialty Team Leader, Instructor: Melisa Weidner, our Healthy Andrew Cole, and Ben Wiser, the Beer Eating Specialist and Chef Frances Instructor: Chef Frances Vavloukis Manager, at Mills Fine Wine and Spirits in Vavloukis downtown Annapolis. Spook up your space with this Transform your body and life in 28 days. dangling dude, made in minutes. Cheese is a much better match for beer Learn how to lower cholesterol and burn than the traditional wine. While a lot of away the pounds by following an eating Ages 2 to 5 Class size: 30 wines certainly go well with cheese plan based on whole foods, including (especially champagne and creamy brie), whole grains, fresh fruit, vegetables, Monday, October 11th the effervescence of beer cleans the legumes, nuts and seeds. Learn more palate and provides some wonderful ANDI! Knife Skills, Part I complimentary flavors. Most wines would 11:00 a.m. to 1:00 p.m. be lost when pitted against a big, piquant Class Size: 24 Hands-On $50 Gorgonzola or Roquefort – but a bracing India Pale Ale or a burly Barley wine can Instructor: Jessica Wolf, Sur La Table stand up to the most pungent and strong blue cheese. With a little guidance and a little practice in this class, you’ll be able to Be the first to not only sample this fine mince, dice, brunoise, batonnet and cheese exclusive to Whole Foods but learn julienne vegetables at home like a pro! about the proper paring of beers and Get comfortable at the cutting board cheeses from Ben! Friday, October 8th with the chef’s most important tool, learn how to select the right knife for Class Size: 14 Health Starts Here! the job at and get some valuable tips 11:00 a.m. to 11:45 a.m. for keeping all the knives in your block Wednesday, October 6th Lecture and Tasting - Free! sharp and well-maintained. Sanctuary: Body and Home! Class Size: 14 Instructor: Melisa Weidner, our Healthy 7:00 p.m. to 8:30 p.m. Tuesday, October 12th Eating Specialist and Chef Frances Lecture $15 Vavloukis Raw Foods! Build Your Vegan Raw Appetizer Repertoire! Instructor: Lisa Consiglio Ryan, Health and Transform your body and life in 28 days. 7:00 p.m. to 9:00 p.m. Nutrition Coach Learn how to lower cholesterol and burn Demonstration $35 away the pounds by following an eating Discover the correlation between excess plan based on whole foods, including clutter in your home and excess padding Instructor: Chef Daniela Troia of Zia's, whole grains, fresh fruit, vegetables, on your body with Certified Health and You won't believe this food is not legumes, nuts and seeds. Learn more Nutrition Coach Lisa Consiglio Ryan. cooked! Come and taste the ANDI! Transform your body into a temple and wonderfully healthy approach to not your bathroom into a spa. Learn how to cooking. On the Menu: Lemon Zest & Class Size: 24 customize your own weight loss plan that Truffle Zucchini, Cauliflower with pine fits you like a glove, without feeling nuts, olives & caramelized onions, restricted, as well as how to customize the Tomato Napoleons with macadamia perfect layout of a home. ricotta Stuffed Mushroom Caps Class Size: 24 Class Size: 20 www.wholefoodsmarket.com/stores/annapolisculinary Phone: 410-224-2042
  • October Wednesday, October 13th Wednesday, October 13th Thursday, October 14th Half Pint's Club – Edible Milling Whole Grain and Baking Braising and Stewing Necklaces and Bracelets Bread 7:00 p.m. to 9:00 p.m. 11:00 a.m. to 12:00 p.m. $5 7:00 p.m. to 9:15 p.m. Hands-on $50 Demonstration $35 Instructor: Chef Frances Vavloukis Instructor: Sur La Table, Chef Beth Elise Tohn Instructor: Denny Wayson, our Demo How fun is it to not only wear a necklace but Specialist Cooked slowly and filling the house with also be able to eat it! Children will be using licorice, cheerios, fruit loops, marshmallows to the warm scents of Autumn . The season make their own beautiful necklace. What is Milling? Milling is to grow and for comfort food is here! process certified organic grains and Class size: 30 provide you with fresh, quality whole grain On the Menu: Braised Brisket in Onions products direct from the farm. Denny and Mushrooms Wayson, our Demo Specialist, does just Cabbage and Apples Braised with Cider, Hearty Vegetarian Chili that living on her farm. She will teach you how to grind grain and bake muffins, while Class Size: 15 our bread rises and bakes. Class Size: 14 Saturday, October 16th Start Cooking Smart – Allergy Free and Gluten Free Cooking! 11:00 a.m. to 1:00 p.m. Lecture and Demonstration $20 Instructor: Tammy Studebaker, Food Allergy PAC (Protect Allergic Children) Consultant with the ELL(Eating and Educating, Living Life) Foundation. Start cooking smart! Gluten Free, Allergy Free cooking demonstration. Get some Trick or Treat tips! Review safety in the kitchen, cross contamination and some great recipes. Rice flour, oat flour and buckwheat are just a few of the alternative flours we will be using. We will make some wonderful gluten free items you can make at home! Meal planning and recipes that your whole family can enjoy! This will be the start of a regular series offered at this Whole Foods location. We will have a safe party demonstration, for those with food allergies, a recipe swap and cooking simple and healthy with food allergies and celiac disease. Come join this new way of cooking, and create something new! Our chef is a Food Allergy PAC (Protect Allergic Children)Consultant with the ELL(Eating and Educating, Living Life) Foundation.She is working on her own cook book and has a daughter with severe food allergies. Tammy cooks without peanuts, tree nuts, dairy, eggs, wheat, garlic, tomatoes, barley, rye, and poultry. She has served up many meals at parties and other events free from all of these allergens. Come and learn more about the many options available for those with dietary restrictions. Class Size: 14 www.wholefoodsmarket.com/stores/annapolisculinary Phone: 410-224-2042
  • October Monday, October 18th Tuesday, October 19th Wednesday, October 20th Health Starts Here! Energy Home Schooling: A Half Pint’s Club – Finger Lunches Transformation of Wheat Berries Painting with Food! 7:00 p.m. to 9:00 p.m. to Muffins 11:00 a.m. to 12:00 p.m. $5 Demonstration $40 10:00 a.m. to 12:00 p.m. $20 per child Instructor: Chef Frances Vavloukis Instructor: Chef Frances Vavloukis and Kid’s love the ooey, gooey feeling as Health Eating Specialist, Melisa Weidner Instructor: Denny Wayson, Demonstration the paint oozes through their fingers. Specialist and Home School Mom Let your kids have fun tasting and Based on a simple premise "we are what painting at the same time! we eat." Learn how to use high nutrient We will transform whole wheat berries into foods to lose weight and keep it off, flour by milling the grain. The flour will be Class Size: 30 Ages 2- 5 overcome disease, reverse diabetes, lower used to mix a basic muffin recipe that we blood pressure and cholesterol without will add other ingredients to create three Thursday, October 21st medications, protect yourself against different whole grain muffins. The wheat cancer and get more pleasure out of Specialty Foods from West vocabulary will include, wheat berries, Africa, Gambia eating. Recipes are based on Eat for wheat bran, wheat germ, and wheat Health, Joel Fuhrman, M.D. and the endosperm. 7:00 p.m. to 9:00 p.m. Engine 2 Diet by Rip Esselstyn. Demonstration $35 On the menu: Veggie Burger, Braised Bok Class Size: 15 Choy, Southwest Chicken, Black Bean Instructor: Mustapha Ceesay, our Lettuce Bundle Receiver Team Leader and Native Gambian Ages 12 and up, Class Size: 14 Traditional Gambian dishes cooked in homes are mostly rice, the staple food, with a covering of various spicy sauces. However, steamed millet, couscous, Wednesday, October 20th cassava is also eaten. The defining Health Starts Here! ingredients for these various dishes 5:30 pm to 6:15 pm – Free! are either peanut butter paste (Domoda), ladies fingers (Okra), palm Instructor: Melisa Weidner, our Healthy Eating oil (chew deu terr) or edible leaves Specialist and Chef Frances Vavloukis such as spinach or cassava leaves. Very popular among poor families is Mbahal Transform your body and life in 28 days. Learn how which is rice mixed with grated to lower cholesterol and burn away the pounds by peanuts, dried fish such as bonga. following an eating plan based on whole foods, Many of these dishes are also common including whole grains, fresh fruit, vegetables, to Senegalese cooking as both legumes, nuts and seeds. Learn more ANDI! countries have common cultural ties. The main staple dish in The Gambia is Class Size: 24 rice with a choice of stew - made with either fish, chicken, beef, lamb or goat - usually cooked with vegetables, spices and sometimes peanut butter. Let Mustapha share his experiences growing up in Gambia and share his recipes of his hometown, Gambia! Class Size: 16 www.wholefoodsmarket.com/stores/annapolisculinary Phone: 410-224-2042
  • October Monday, October 25th Tuesday, October 26th Wednesday, October 27th Knife Skills, Part 1 Antipasti!!! Just in Time for the Half Pint’s Club – Halloween 7 p.m. to 9 p.m. Holidays! Parade! Hands-on $50 7:00 p.m. to 9:00 p.m. 11:00 a.m. to 12:00 noon Demonstration $35 $5 Instructor: Jessica Wolf, Sur La Table Instructor: Chef Jackie Cipriano Instructor: Chef Frances Vavloukis With a little guidance and a little practice in this class, you’ll be able to mince, dice, Dress up your child in their favorite brunoise, batonnet and julienne vegetables at Always in demand! Start your meal off with costume as they parade around our store home like a pro! Get comfortable at the cutting these mouth-watering antipasti. Or, if receiving trick and treats! We will also be board with the chef’s most important tool, you're an invited guest, treat your host decorating cookies! learn how to select the right knife for the job at with an awesome gift of food. and get some valuable tips for keeping all the Ages: 2-5, Class Size: 30 knives in your block sharp and well- On the Menu: Cremini Mushrooms Stuffed maintained. with Walnut Pesto, Zucchini Roll-ups with Roasted Red Pepper Hummus, Shrimp & Class Size: 15 Broccoli Pick-ups, Triple Cheese Stuffed Tomatoes, Roasted Sweet Potatoes Wrapped in Proscuitto Thursday, October 28th Class Size: 15 Artisan Breads and Cheeses 7:00 p.m. to 9:00 p.m. Friday, October 29th Hands-on $50 Health Starts Here! Ready to Instructor: Sur La Table, Chef Beth Elise 11:00 a.m. to 11:45 a.m. Free Register? Tohn Instructor: Melisa Weidner, our Healthy Eating Specialist and Chef Frances REGISTER ONLINE: What are the key ingredients to baking Vavloukis artisan, hearth-baked breads? Patience, WWW.ACTEVA.COM/GO/ANN time, pure ingredients, and love. Practice Transform your body and life in 28 days. APOLIS the art and method of bread baking, and Learn how to lower cholesterol and burn and follow prompts then pair it with artisan crafted cheeses away the pounds by following an eating for perfection. plan based on whole foods, including OR BY PHONE: whole grains, fresh fruit, vegetables, On the Menu: Country Wheat, Walnut 877-365-EVENT ext. 3836 legumes, nuts and seeds. Learn more Shallot Bread with Honey, Rosemary ANDI! during the times: Bread 9:00 a.m. to 8:00 p.m. Class Size: 24 Class Size: 15 www.wholefoodsmarket.com/stores/annapolisculinary Phone: 410-224-2042