Countdown to Big Game Day!

by deerfield, January 30, 2009 | Permalink

Big Game day is only two days away which means that yours truly, Perri the Marketer and new blogger, will be hitting the floors in just under thirty minutes to start demoing out guacamole for customers.

So, to start off my guacamole sampling 3-Day Extravaganza the right way, read on for:

Perri’s Top 5 Reasons to Chow Down on Whole Foods Market’s Guacamole

1. Whole Foods Market’s guacamole is made right here at your local Whole Foods Market by our team members

2. We use only the highest quality ingredients for our housemade guac.

3. It tastes simply scrumptious!

4. Like all of our products here at Whole Foods Market, our guacamole is free of artificial preservatives, colors, flavors, sweeteners, and hydrogenated fats.

5. Our freshly made guac is made with dedication and love. We think our guacamole tastes fantastic and we’re sure you will too!

“Art in the Market” at Whole Foods Market Deerfield

by deerfield, January 27, 2009 | Permalink

Over the past year, we have had community artists display exhibits of their photography in our cafe. We began, early in the summer, by showcasing an art exhibit from the Deerfield non-for-profit, Friends of Atebutu. We then followed this with a beautiful exhibit of fall harvest produce by local artist Nancy Watts.

Currently, the Deerfield Historical Society is exhibiting a photo showing of scenes from the turn of the century in Deerfield. In our cafe, customers can see photos of the first graduating classes at Deerfield High School, sleigh rides, and the first apartment building in Deerfield.

In a couple weeks, we’ll be installing a new exhibit created by local artist and photographer Mike Zidman. Stop by our cafe to check out our new exhibits! If you are an aspiring artist and would like to exhibit your photography here please contact Perri in Marketing at 847.444.1900×107

 

-Perri

Simply Delicious…our housemade Guacamole!

by deerfield, January 26, 2009 | Permalink

Yesterday, I spent a couple hours in our produce department working with Alex, one of our produce Team Members, making a big bowl of guacamole. Alex has been making guacamole for a while now and she is a pro. Watching her squeeze the meat of an avocado out with her bare hand in one simple motion (a combination of pressing, twisting and scopping) and chopping up onion after onion, it became clear just how much time and effort goes into making every single pound of guacamole.

Before I was a Team Member at Whole Foods Market, I loved our guacamole. Creaminess complimented by strong cilantro, jalepeno and lime flavors - as a shopper all I could think was, “Wow - this is delicious!” Working with Alex yesterday and seeing her attention to flavor and commitment to making a delicious product reminded me of the high quality standards that we commit to at Whole Foods Market. I am sure that there are Alex’s at stores all around the country: team members commited to providing our customers with the highest quality products; team members who create their products with pride and feel value in their work. It reminded me, yet again, that there are always stories and people behind the foods that we eat. That food connects us in many ways that we do not even see.

Vegetarian Cooking Class Recipes

by deerfield, January 26, 2009 | Permalink

Last week, I taught a Vegetarian Cooking Class for sixteen of our Whole Foods Market Deerfield customers. Some of the dishes were a big hit and I wanted to post a couple of them here on our Whole Foods Market Deerfield blog so that other customers could get a look at them.

Perri’s Potato Leek Soup

Whole Foods Market Deerfield

 

Amounts:

·        3 TB butter or EVOO

·        4 medium potatoes, any type (purple contrasts beautifully with the green leeks), peeled and cut into small cubes

·        3 small shallots, diced

·        1/2 red onion, sliced into thin strips

·        3 leeks, white and light green parts only, washed and sliced into thin rings

·        Salt and freshly ground black pepper

·        5 cups vegetable stock

·        Minced chives

Put the butter or oil into a large, deep pot over medium heat. When the butter melts or the oil is hot, add the vegetables. Sprinkle with salt and pepper and cook, stirring, and starting to soften, 2 to 3 minutes. Add the stock, adjust the heat so it gently bubbles, and cook until the vegetables are very tender, about 20 minutes. Carefully puree the soup into a blender with an immersion blender, then return it to the pot you cooked it in. Stir in 1/2 cup of yogurt and reheat gently. Do not let it boil! Add more salt and pepper if needed, garnish with minced chives and serve.

 

 

Hot Tips for Giving Soup more Body:

 

A soup does not have to be thick to be good. But for those times when you want something a little heartier, here are the basic rules for making a soup thicker.

 

1. Potatoes (puree)

2. Pasta (cook for a short period of time - before they turn to mush - serve immediately)

3. Grains (add a small quantity at beginning, cook until falling apart, puree)

4. Legumes (white beans, lend a creaminess rivaled only by butter or cream when pureed)

5. Bread (stale bread which absorbs broth without disintegrating)

6. Butter (for unsurpassed velvety texture and heightened flavor, cut up a TB of cold butter and when the soup is ready to serve, turn off the heat, add to the pot, and stir until melted.

7. Dairy and nondairy creams and milks

8. Eggs (beat a couple yolks, then whisk above about a cup of the hot soup into the yolks, then gradually stir the yolk mixture back into the soup)

Flash-Cooked Kale with Lemon Juice

4 servings, 15 minutes

Amounts

·        1 - 1 1/2 lbs of kale, washed and well dried

·        3 TB EVOO

·        1/3 to 1/2 cup freshly squeezed lemon juice

1. Separate the leaves from the stems of the kale. Chop the stems into 1-in sections. Stack the leaves, roll them up like a cigar, and cut into them into thin strips.

2. Put the oil in a pan over high heat. When the oil smokes, toss in the stems. Cook, stirring almost constantly, until they begin to brown, about 3 - 5 minutes.

3. Add the leaves and continue to cook, stirring, until they wilt and begin to brown. Turn off the heat, season with salt and pepper, and add about 1/3 cup lemon juice. Serve at room temperature.

 

 

Pear and Cranberry Crisp

Whole Foods Market Deerfield

 

Amounts

·        10 pears, mixed varieties

·        2 TB vanilla extract

·        2/3 cup brown sugar

·        1/4 cup unbleached all purpose flour

·        1 TB cinnamon

·        1 ts freshly ground nutmeg

Streusel Topping

·        1 1/2 cup (3 sticks) soft unsalted butter

·        3 cup brown sugar

·        1 1/2 cup unbleached all-purpose flour

·        1 1/2 teaspoon sea salt

·        3 cups fresh cranberries

Cut the pears in quarters, put them in a pan, and use the first set of ingredients to coat them. Toss them around. Set the mixture in a baking dish with the cored side down. Cover with the streusel topping. When you mix together the streusel topping, mix everything together but the cranberries. It will make a large ball of dough. Break the dough into bits and scatter them over the pears. Then scatter the pears with the cranberries and finally, dust a bit more flour over it. Voila! A delicious dish!

Special Diet and Wellness Day this Sunday!

by deerfield, January 22, 2009 | Permalink

Last night, Jenny Cornbleet, a raw foods chefs, presented on raw foods made easy for one or two people in our classroom. She was incredibly articulate and provided a seemingly endless knowledge of raw foods and how to prepare them in an easy way. I hope to bring her back for further classes here at Whole Foods Market Deerfield. I would suggest that interested customers take a look at our Classes and Events page for further classes with Jenny and other great local chefs.

Jenny’s class made me very enthusiastic for an upcoming event coming up this Sunday and Whole Foods Market. This Sunday, over ten vendors will be joining Whole Foods Market at our Special Diet and Wellness Day here at Deerfield. Midtown Athletic Club of Bannockburn will also be on hand to provide free chair massage in our cafe. The event begins at 11:00 a.m. and goes through 3:00 p.m.