Hands-On and Demonstration, $70  CLICK HERE TO REGISTER

An art form in its native Japan, it takes many years of schooling and diligent apprenticeship to become a certified sushi chef. But that doesn’t mean you can’t learn the basics of the craft for your own enjoyment. Let us show you the ins and outs of preparing a stunning sushi dinner, and impress friends and family with your newfound culinary skills.

On the Menu: Tuna and Cucumber Maki Rolls; Gunkan Rolls with Lobster and Wasabi Mayonnaise; Inside-Out California Rolls; Smoked Salmon and Avocado Hand Rolls; Mini Sushi Balls with Shrimp or Mushrooms. (Sushi served with Homemade Miso Soup.)

Hands-On and Demonstration, $65  CLICK HERE TO REGISTER

 In Around My French Table (Houghton Mifflin Harcourt), celebrated cookbook author Dorie Greenspan captures the spirit and satisfaction of French home cooking from her years of living in Paris. Her 10th book (named 2011’s “Cookbook of the Year” by the International Association of Culinary Professionals) features some of Greenspan’s most cherished recipes, from updated classics like Beef Bourguignon to more contemporary, ethnically-influenced dishes that exemplify what French cooking is today. Join us for an aventure gastronomique in this latest class from our “Cook, Meet Book” series.

On the Menu: Mussels and Chorizo; My Go-To Beef Daube; Chanterelles with Napa and Nuts; Swiss Chard Pancakes; Marie-Helene’s Apple Cake.

Hands-On and Demonstration, $60  CLICK HERE TO REGISTER

Think having beef for dinner means spending big bucks at an overhyped steakhouse? Think again! We’ll show you that it’s deliciously possible to incorporate beef into creative weeknight meals that are sure to satisfy without breaking the bank. Learn how to combine inexpensive, versatile cuts with tried-and-true cooking techniques, and see how easy it can be to “treat yourself” at home. Beginners welcome!

On the Menu: Spicy Vietnamese Meatball Sandwich; Beef Stir-Fry Tacos with Radish Salad and Avocado Crema; Roman-Style Braised Oxtail; Butcher’s Steak with Celery Root Mash and Citrus-Herb Gremolata.

Demonstration and Tasting, FREE!  (Although this class is free, registration is required.)

Welcome bargain hunters! Stop by and sample delicious, easy-to-make dishes that spotlight this week’s in-store sale specials. Plus: walk away with our newsletter “The Whole Deal,” which is jam-packed with kitchen tips, simple recipes, and exclusive Whole Foods Market coupons.

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER
 

Discover how cooks in the Mediterranean, Middle East, Africa, Asia, and right here in the U.S. bring exciting flavor to simple meals by adding bold, colorful sauces to everything from meats and seafood to eggs, stews, and breads. (These sauces also work well as condiments served on the side.) Join cookbook author and recipe developer Dana Jacobi for a night of culinary globetrotting, and prepare an international feast that blends traditional seasoning principles with contemporary techniques.

On the Menu: Israeli Za’atar with Grilled Pita; Tunisian Harissa with Scrambled Eggs and/or Scrambled Tofu; Italian Salsa Verde with Grilled Fish; Indian Pineapple Chutney with Pan-Roasted Chicken; Southwestern Mocha-Chili Rub with Pork Tenderloin.

Hands-On and Demonstration, $45  CLICK HERE TO REGISTER

Herbs and spices are a great way to add dimension and boost flavor in dishes without the need for processed oils, fats, or sodium. But which spices complement which ingredients, and how do you know which herbs and spices blend well together? Come discover some tried-and-true guidelines to successful seasoning, and let Whole Foods Market TriBeCa's Wellness Club Chef Juan Pablo Chavez show you a few basic cooking techniques in the process. See how easy and rewarding it is to experiment with dried spices and fresh herbs while bringing out the most in simple, nutrient-dense ingredients.

On the Menu: Punjabi Chana Masala; Moroccan Stew with Lentils and Rice; Greek-Style Falafel; Ginger-Apricot Bars with Mango Chutney.

Demonstration and Hands-On, $70  CLICK HERE TO REGISTER
 

Let Culinary Center Educator Wai Chu teach you the basic knife skills that every cook should know. Work on vegetables and fruits of all shapes and sizes, utilizing precision cuts to create classic French dishes that will quickly become part of your at-home repertoire.

On the Menu: Creamy Potato-Leek Soup; Fennel and Orange Salad with Toasted Walnuts; Baked Fish en Papillote with Spinach and Lemon-Herb Butter; Classic Ratatouille.

Hands-On and Demonstration, $65  CLICK HERE TO REGISTER

Take a fresh look at the flavors of Guangzhou (or Canton) on the Southern coast of China, and you’ll discover some enticing dishes that are both wonderfully exotic yet reassuringly familiar. Join Culinary Center Educator Wai Chu as he shares recipes from his childhood, and explore the cuisine and culture from this prolific culinary region of China.

On the Menu: Roast Pork Steam Buns; Bok Choy and Shiitake Mushroom Soup; Fish and Tofu “Clay Pot” Casserole; Shrimp and Snow Peas in a Creamy Egg Sauce; Young Chow Fried Rice.

Hands-On and Demonstration, $70  CLICK HERE TO REGISTER

Many think of Paris as a postcard city—full of quaint cafes and wine bars serving classic French food. While this city certainly exists, the most fascinating version of modern-day Paris involves a vast array of ethnic neighborhoods and cuisines, and their unique influences on the French culinary landscape. We’ll save the traditional favorites for another time; in tonight’s class with Chef Carl Raymond, let’s prepare some dishes served in contemporary Parisian bistros, which highlight the wonderfully wide range of international flavors found in one of the world’s favorite cities.

On the Menu: Senegalese Spicy Beef and Okra Stew; Laotian Chicken Curry; Moroccan Lamb Tagine with Artichokes and Peas; Green Beans with Sesame-Miso Sauce; Vietnamese Banana in Coconut Milk.

Demonstration and Tasting, $25  CLICK HERE TO REGISTER

Harvest time is here again, whether it’s on the farm, at the market, or in the kitchen. Join local chef and cookbook author Peter Berley (The Flexitarian Table, Houghton Mifflin) as he prepares a seasonal vegetarian feast while highlighting some of the Northeast region’s tastiest autumn produce. All proceeds from tonight’s class will benefit Just Food.

On the Menu: Curried Chickpea Fritters; Roasted Root Vegetable Salad with Ginger and Pepitas; Wild Mushroom Risotto; Maple Pumpkin Pot de Crème.

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER
 

Let’s be honest: No magic pill/extreme cleanse/frozen entrée will instantly give you the lean ’n’ lovely results you’ve been seeking. Ditch the crash diets and let chef/wellness expert Candice Kumai share simple kitchen tips and fun recipes (from her latest cookbook, Cook Yourself Sexy) that will lead you to the true definition of clean, wholesome, nutritious food. Join us tonight and see how making a few small changes in how you shop, cook, and eat can help you look and feel happy, healthy, confident, and incredibly sexy.

On the Menu: Warm Fennel and Arugula Salad with Pomegranate Vinaigrette; Roasted Kabocha Squash “French Fries” with Creamy Sriracha Dip; Fresh Lemon-Basil Lasagna Rolls with Homemade Marinara Sauce; The “Size Zero Cake” (Double-Layered Banana and Chocolate Hazelnut Cake).

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER

The complex cuisines of Asia are truly among the world’s richest and most flavorful, featuring fresh, wholesome ingredients along with vibrant herbs and spices. In this class, we’ll focus on some lighter fare, and explore classic soups and salads from a variety of Asian cuisines. Let Chef Carl Raymond show you how to create some of Asia’s most appetizing dishes, and learn how to make the most of Asian seasonings and pantry staples, from fragrant lemongrass to fresh ginger or bold curry. Beginners welcome!

On the Menu: Classic Mulligatawny Soup (India); Savory Tom Ka Gai Coconut Milk-Lemongrass Soup (Thailand); Vietnamese Salad Rolls; Southeast Asian Salad with Shredded Chicken and Cabbage.

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER

As the seasons change and our cravings shift, pastry chef Nicole Friday returns just in time to show us how fun and easy it can be to create homemade pies. Whether you like ’em sweet or savory, come discover how versatile (and irresistible) pies can be, either as holiday desserts, deliciously nourishing main courses, or even bite-sized hors d’oeuvres. Learn the basics of making dough and preparing your favorite fillings, and come see why there’s nothing better than pies from scratch, fresh and warm from the oven!

On the Menu: Apple Walnut Crumb Pie; Graham-Cracker Pumpkin Pie; Savory Apple Galettes; Cherry Tomato and Mozzarella Pie.

Hands-On, $30
CLICK TO REGISTER: Ages 2 to 5 (+1 parent), 12:00 pm – 1:00 pm

CLICK TO REGISTER: Ages 6 to 9 (Drop-Off Class), 2:00 pm – 3:00 pm

CLICK TO REGISTER: Ages 10 to 13 (Drop-Off Class), 4:00 pm – 5:30 pm

While there is quite possibly nothing better than trick or treating with friends and family, who says you need to limit the fun to just one day a year? Join The Creative Kitchen's Chef Cricket and celebrate Halloween with a spooky cooking workshop filled with deliciously scary delights! Costumes encouraged!

On the Menu: Ghostly Pumpkin Fritters with Maple-Cinnamon Cream; Ghoulish Guacamole with Fresh Veggies and Homemade Pita Chips; “Spookghetti” Pie; Mini “Booberry” Cheesecakes.