Store Calendar

Upcoming Events

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Saturday, June 30th

BEYOND CALIFORNIA ROLL

1-3PM, 5-7PM | $60
Culinary Center

Beyond California Roll Sushi Class
with Kaz Matsune of Breakthrough Sushi
In this fun hands-on class, you will learn the basics of sushi making starting from
California Roll. Then Kaz will show you variety of fun and easy sushi making
techniques such as Temari Sushi, Oshi Sushi and Chirashi Sushi. After that, we will
explore and create new sushi in mini-kitchen challenge. Includes welcome Sake
Mojito, appetizer and take home gift bag.
Class size limited to 20. Must be 21+ to attend, YOU MUST REGISTER ONLINE AT
http://beyondcaliforniaroll.eventbrite.com/
For more info about the instructor, please visit www.breakthroughsushi.com

Saturday, May 26th

BUTCHERY 101

1-3PM | FREE
Culinary Center

DEMO MENU: Break down an entire side of goat

Join the meat department as they break down an entire side of goat!  They will teach you the reasoning behind knife selection, how to determine each part of the meat in terms of cut, as well as how to skillfully butcher a goat.

Class size limited to 24, YOU MUST PRE REGISTER AT CUSTOMER SERVICE (408) 257-7000.

Monday, May 28th

RESTAURANT EXPERIENCE

12-2PM | $10
Culinary Center

HANDS ON MENU: Garde manger station, sauté station, pastry station

We have been working all month long to improve our kitchen skills, its time to put it to the test! Come in and work as a team to create a 3 course dinner based on classic culinary technique!

Class size limited to 12, YOU MUST PRE REGISTER AT CUSTOMER SERVICE (408) 257-7000.

Tuesday, May 29th

HSH BOOK CLUB

6:00 PM - 7:30 PM | FREE
Culinary Center

Join the Health Starts Here Book Club!  We will meet to discuss this month’s pick, enjoy a few snacks & chat about eating healthy.  For May, we are reading Anthony Bourdain’s Kitchen Confidential.  Don’t worry if you don’t finish the book or have already read it, join us anyway!

Class size limited to 15, YOU MUST PRE REGISTER AT CUSTOMER SERVICE (408) 257-7000.

Thursday, May 31st

HSH DINNER CLUB

6:00 PM - 7:00 PM | $10
Culinary Center

Join the Healthy Eating Specialist Alice as she serves up a tasty dinner based on the Whole Foods Market Health Starts Here program: plant strong, nutrient dense, whole foods & healthy fats!  Recipes will also be Engine 2 approved, so this is a great time for past E2 participants to reunite & prospective E2 participants to learn more about the program.  It will be a delicious & healthy night!

Class size limited to 20, YOU MUST PRE REGISTER AT CUSTOMER SERVICE (408) 257-7000.

Thursday, June 7th - Monday, June 11th

VITA MIX DEMONSTRATION

FREE

Join us for five days of fabulous & delicious Vita Mix demonstrations and samples! Come see what the Vita Mix can do for you, your diet, and your way of life. With the Vita Mix, you can make whole-food fruit smoothies, vegetable juices, soups, nut butters, and even healthy, dairy-free homemade ice cream! Find out more at www.vitamix.com. The demo will be located in front of the Healthy Eating Center.

Saturday, June 9th

VEGETARIAN INDIAN COOKING WITH AYURVEDIC INSIGHTS

4:00 PM - 6:00 PM | $35
Culinary Center

Vijitha Shyam, blog artist of Spices and Aroma, will promote the belief the food is medicine and medicine is food in this hands on cooking class!

Hands-on Menu:  Cumin scented lentil stew, Mint-cilantro rice, Roasted cauliflower dusted with flavorful spice mixture, Cooling cucumber raita.

Friday, June 15th

SPAIN AT HOME: TAPAS WITH CHEF RAQUEL

6:30 PM - 8:30 PM | $25
Culinary Center

Tapas class by Chef Raquel

Menu: Chorizo al vino, pantumaca, tortilla Espanola, and endivias rellenas

What you get: Recipes for each tapa, an authentic tapas experience as if you were inSpain going out to tapas, taste for all 4 items, visual detail instructions in how to make them yourself.  

You will be ready to have your own tapas party after this class!

Registration: Please register at customer service desk.  Fees are due to chef on class date.  24 people max for this experience.

Spanish cuisine is one of the healthiest around the world.  This class will introduce you to our concept of appetizers but other classes will be available too that focus on everyday cooking with whole foods, meats, fresh fish and seafood, lots of vegetables and beans.

Saturday, June 16th

ALL AMERICAN COMFORT FOOD

9:30-11:30AM | $39
Culinary Center

Learn to make your own living, plant-based cuisine!

Whether you’re new to living foods, or have been eating this way for sometime and looking for some new inspiration, we have created these classes to enhance your ability to create great raw foods.

Class fees include instruction, samples and recipes packet (and always surprise, extra bonuses!).

TO REGISTER, VISIT: www.thrivinedibles.com

Monday, June 18th - Friday, August 17th

KIDS' SUMMER COOKING CAMP

8:00 PM - 2:00 AM | $15
Culinary Center

Does your child like to cook?  Bring them to the Culinary Center where they have the opportunity to learn of cuisines from all over the world this summer!  From funnel cakes in the USA to bulla bread in Jamaica, we’ve got it all in hands-on form for your kids to taste!

Be sure to register soon because these classes fill up FAST!  If you have any questions about the classes or would like to notify me of any allergies and dietary restrictions feel free to contact me at 408.257.7000 ext 325 or Jamie.Westby@wholefoods.com.

Summer camp runs Monday-Thursday only!

8-10:30AM: Ages 6-12

11:30-2PM: Ages 13-17

$15 per class

$50 for 4 classes

To register, please come in or call customer service at 408.257.7000

Monday June 18

Argentina

Maté coolers

Empanadas with corn and cheese

Barbeque beef with Chimichurri

Sweet Empanadas

 

Tuesday June 19

Australia

Mango Passion fruit Lassi

Chicko Rolls

“The Works” Hamburger

Pavlova

 

Wednesday June 20

Belgium

Belgian Orange Blossom

Endive salad

Waterzooi, Chicken stew

Belgium Waffles

 

Thursday June 21

Bolivia

Chicha morada, corn drink

Carrot and quinoa salad

Pique Macho, Meat and vegetable sauté

Applesauce banana bread

 

Monday June 25

Brazil

Caipirinha, ginger lime cocktail

Pão de queijo, cheese bun

Feijoada, bean and meat strew

Bolo de maracujá, passion fruit cake

 

Tuesday June 26

Chile

Ponche, berry punch

Ensalada Chilena, tomato and red onion salad

Pastel de Choclo, Beef and corn casserole

Sopaipillas, Pumpkin Fritters

 

Wednesday June 27

China

Green tea refresher with ginger lime

Spring roll

Dumpling soup

Water chestnut cake

 

Thursday June 28

Colombia

Tropical avocado smoothie

Arepas con queso, corn flour patties

Mondongo, tripe soup

Fruit Salad

 

Monday July 2

Costa Rica

Watermelon refrescos

Tomato salad, cabbage salad

Grilled chicken with rice and beans

Fried plantain

 

Tuesday July 3

Cuba

Havana cooler, minty lemon spritzer

Creamed Plantain Soup with Cilantro

Cuban sandwich

Cuban Banana Casserole recipe

 

Wednesday July 4

United States of America

Strawberry Lemonade

Potato salad

Cheeseburger

Funnel cake

 

Thursday July 5

Denmark

Saftevand, fruit juice

Red cabbage and potatoes

Frikadeller, meatballs with gravy

Apple pie

 

Monday July 9

Ecuador

Colada morada, mixed berry and maize drink

Guaguas de Pan, Bread Babies

Locro soup, cheese, avocado and potato soup

Caramel custard flan

 

Tuesday July 10

Egypt

‘Irea, cinnamon beverage

Lemon garlic potato salad

Kushari, pasta, rice and lentils with tomato sauce

Basbousa, hooney soaked semolina cake

 

Wednesday July 11

El Salvador

Atol de Elote, thick corn drink

Curtido, cabbage salad

Bean and cheese pupusa

Pastel de Tres Leches, cake of three milks

 

Thursday July 12

Ethiopia

Honey tea with grape juice

Lentils, ground split peas, shredded chicken

Injera, pancake

Sweet injera crepes

 

Monday July 16

France

Rock shandies

Risotto

Ratatouille

Crème Brûlée

 

Tuesday July 17

Greece

Black tea lemonade

Greek salad

Chaniotiko Boureki, potato, zucchini, cheese and mint casserole

Loukoumades, donuts in honey

 

WEDNESDAY JULY 18-PRIVATE EVENT

THURSDAY JULY 19-PRIVATE EVENT

 

Monday July 23

Guatemala

Horchata

Grilled corn

Tamales colorados

Pastel de banano, banana bread

 

Tuesday July 24

Haiti

Pineapple Nog

Riz et Pois Rouges, Rice and Red Beans

Poul neg Maron ak Kalalou, Chicken with okra and mushrooms

Haitian Fruit Salad

 

Wednesday July 25

India

Sweet lassi

Masala Dosa

Coconut Curry

Mango Ice Cream, Soccer Ball

 

Thursday July 26

Israel

Sahlab, Drinkable pudding

Israeli salad

Chicken Soup

Sufganiyot, jelly or cream filled doughnut

 

Monday July 30

Italy

Italian soda

Neapolitan Pizza

Ravioli in tomato sauce

Tiramisu

 

Tuesday July 31

Jamaica

Mango Limeade

Coconut Rundown, coconut fish stew

Bulla bread with avocado

Banana ice cream

 

Wednesday August 1

Japan

Green tea with melon

Vegetable tempura

Sushi

Crepes

 

Thursday August 2

Kenya

Picana, mango juice

Roasted Maize

Maharagwe, kidney beans in a coconut curry soup

Pineapple ice cream, soccer ball

 

Monday August 6

Mexico

Hibiscus Cooler

Fresh tortillas

Carne Asada with fresh chile

Churros

 

Tuesday August 7

Morocco

Hot green tea with mint

Moroccan grain salad

Pastilla, sweet and savory meat pie

Zucre Coco, Coconut fudge cakes

 

Wednesday August 8

Panama

Chicha con arroz y piña, rice and pineapple drink

Arroz con guandu, coconut rice and beans

Chicken tamales

Tropical fruit salad with Vinegar

 

Thursday August 9

Peru

Orange juice

Soterito Arequipeño, vegetable salad

Papa Rellena, Stuffed Potatoes

Alfajores, dulce de leche sandwich cookie

 

Monday August 13

Philippines

Avocado smoothies

Vegetable lumpia

Chicken adobo with rice

Bibingka Malagkit, sticky rice cake

 

Tuesday August 14

Russia

Sbiten, spiced fruit and honey drink

Roasted root salad

Beef stroganov

Pumpkin Oladi, sweet pancake

 

Wednesday August 15

Saudi Arabia

Laban Drink, Yogurt Drink

Tabbouleh

Kapsa, Chicken and Rice

Kunafa, sweet noodle cake

 

Thursday August 16

Spain

Sangria

Gazpacho salad

Paella

Polvorones – Almond Cookies

Saturday, July 28th

Focus on Fermentation Intensive

$65
10-1PM

REGISTER

Learn the ancient art of fermentation! Fermented foods can boost your immune system, aid your digestion and increase your vitality. They are surprisingly simple to make – and not nearly as stinky as you might think. This class will introduce you to the basics of fermentation including: dairy free cheese and yogurt, plus vegetables such as sauerkraut and carrot spears. You will also learn to make fun drinks such as kombucha and vegan kefir. 

The class includes breakfast, lunch, many samples and 30+ page handout packet.

In this Intensive you will learn:

* What are probiotics and healthy bacteria
* How to make a healthy soda 
* How to dice, mince, chiffonade and use knives with skill
* How to roll your own “sushi”
* How to make dairy free nut and seed cheeses
* Uses for sauerkraut that will amaze you

Questions?  Check out www.rawbayarea.com

or call Heather at (510) 334-8424

REGISTER

Heather Haxo Phillips is an accomplished raw vegan chef based in the San Francisco Bay Area. Through her business, Raw Bay Area, Heather offers raw food coaching, classes and special events to inspire and educate people about the power of raw food. She is a main instructor for Cafe Gratitude and Whole Foods.  Heather is a certified raw food chef/instructor and graduate of the Living Light Culinary Arts Institute.  Her holistic approach to food and well-being makes Heather a very popular speaker for participants at all skill levels. Students say Heather’s classes are informative, well-presented, easy to follow and fun!  You can find out more about Chef Heather at www.rawbayarea.com