Culinary Center Calendar
Thursday, February 23rd
Just Added!! Knife Skills 101
6:00 PM - 9:00 PM | $70HANDS ON
HANDS ON
Culinary Center Staff
Preparing a meal quickly is easy when you can slice and dice like a pro. This hands-on class helps you develop knife skills that make cooking more enjoyable. Our staff teaches correct technique and basic culinary cuts with guided practice. Small class size provides a great deal of one-on-one instruction.
Friday, February 24th
Icing on the Cake
6:30 PM - 9:00 PM | $70HANDS ON
Summer Pruett-Gosnay, Pastry Chef and Owner, Stardust Pastry
Learn how to decorate cakes in style with simplified techniques that provide stunning results. Get creative while you develop skills working with a pastry bag and icing to create borders, rosettes, leaves, basket weaves, piping and writing. Summer guides you through assembling and frosting a layered cake to take home. Price includes basic decorating tip set.
Saturday, February 25th
Bread Basics: Country Boule and Dinner Rolls
10:00 AM - 1:00 PM | $70Hands On
Alexandra Manley, Pastry Chef, Lambert’s and Perla Restaurants
This class covers the different types of leavening options for bread baking. Bake artisan-style boule and rustic dinner rolls using dough made from wild yeast starter. Each student takes home their own starter to continue to feed and bake with it for years.
Monday, February 27th
Knife Skills 101
6:00 PM - 9:00 PM | $70Hands On
Culinary Center Staff
Preparing a meal quickly is easy when you can slice and dice like a pro. This hands-on class helps develop knife skills that make cooking more enjoyable. Our staff teaches correct technique and basic culinary cuts with guided practice. Small class size offers a great deal of one-on-one instruction.
Tuesday, February 28th
Mexican Favorites
6:30 PM - 9:00 PM | $70HANDS-ON
Culinary Center Staff
Learn to cook a traditional meal that celebrates the simple ingredients and rich flavors of Mexico. Menu: Avocado Salad; Red Chile and Pork Tamales with Pico de Gallo; Stuffed Poblanos with Mole Verde; Sour Cream, Corn and Cilantro Rice; Refried Black Beans with Queso Fresco.
Wednesday, February 29th
Easy Gluten-Free Dinners
6:30 PM - 9:00 PM | $70HANDS ON
Karen Morgan, Cookbook Author, Blackbird Bakery
Following a gluten-free diet doesn’t need to be difficult or boring. Join Karen as she guides you through a menu of foods you can enjoy and prepare in less time than you might think! Menu: Farm Fresh Salad; Chicken Pot Pies; Curried Pork Tacos; Coconut Rice.
Friday, March 2nd
Lunch Express: Smörgåsbord
12:00 PM - 1:00 PM | $20Demonstration
Culinary Center Staff
Skip the buffet line and enjoy a complete Smörgåsbord, a Swedish term meaning an abundant buffet meal with a combination of hot and cold dishes and desserts. Menu: Herring (cold); Salmon (cold); Knäckebröd (cold); Beet Salad (cold); Swedish Meatballs (hot); Janssons’s Temptation (hot); Patatas Korv (hot); Cabbage (hot); Swedish Pancakes (sweet); Rice Pudding (sweet).
Friday, March 2nd
Date Night: A Night in Casablanca
6:30 PM - 9:00 PM | $150 per coupleHANDS ON
Culinary Center Staff
Experience the rich flavors and exotic spices of Morocco and share a romantic evening in the kitchen with your sweetheart. Menu: Moroccan Carrot Soup; Chicken Tagine with Green Olives and Lemon; Couscous Marrakech; Braised Lentils; Moroccan Rice Pudding with Toasted Almonds.
Saturday, March 3rd
Cooking 101: Vegetables
10:00 AM - 12:30 PM | $70HANDS ON
Culinary Center Staff
Hone your skills and achieve professional results at home with our Cooking 101 classes. In this class we will be covering the basics of vegetable cookery. Included applications will be raw preparations, roasting, blanching, grilling, marinating and quick pickling for spring vegetables.
Saturday, March 3rd
Date Night: A Night in Casablanca
6:30 PM - 9:00 PM | $150 per coupleHANDS ON
Culinary Center Staff
Experience the rich flavors and exotic spices of Morocco and share a romantic evening in the kitchen with your sweetheart. Menu: Moroccan Carrot Soup; Chicken Tagine with Green Olives and Lemon; Couscous Marrakech; Braised Lentils; Moroccan Rice Pudding with Toasted Almonds.
Monday, March 5th
Knife Skills 101
6:00 PM - 9:00 PM | $70HANDS ON
Culinary Center Staff
Preparing a meal quickly is easy when you can slice and dice like a pro. This hands-on class helps you develop knife skills that make cooking more enjoyable. Our staff teaches correct technique and basic culinary cuts with guided practice. Small class size provides a great deal of one-on-one instruction.
Tuesday, March 6th
Classic Italian Sauces
6:30 PM - 9:00 PM | $70HANDS ON
Culinary Center Staff
Authentic Italian sauces are incredibly flavorful, yet surprisingly simple for the home cook. Journey beyond Italian “gravy” and learn to create the classics. Menu: Ragu alla Bolognese; Pesto; Marinara; Salsa Genovese; Alfredo; Marsala.
Wednesday, March 7th
Lunch Express: Spring Garden
12:00 PM - 1:00 PM | $20Demonstration
Culinary Center Staff
Break away from your busy day and get a fresh perspective with this colorful spring menu. We’ll have you in and out in just one hour. Menu: Sweet Pea and Fava Bean Puree on Toast with Lemon, Fresh Mozzarella and Baby Lettuces; Roasted Garlic Soup; Sauté of Spring Vegetables over Fontina Polenta with Crispy Breadcrumbs; Berry Sorbet with Macerated Berries, Honey Madeleines and Mint.
Wednesday, March 7th
Rawsome Meal Solutions
6:30 PM - 9:00 PM | $70HANDS ON
Dan Marek, Whole Foods Market Healthy Eating Specialist
Learn to prepare a complete menu of raw foods with Asian flair. Menu: Nori Walnut Roll; Thai Red Curry over Sweet Noodles; Spinach Cakes; Basil Coconut Torte.
Thursday, March 8th
Hot! Hot! Hot!
6:30 PM - 9:00 PM | $50Demonstration
Shefaly Ravula, Indian Recipe Developer and Food Blogger
This class was created especially for those who like it spicy. Warm up with a mouth-watering, brow-sweating collection of dishes. Menu: Fresh Chile Pakoras with Spicy Tomato Chutney; Andhra-Style Chicken Curry with Lemon-Scented Basmati Rice and Homemade Yogurt; Lemon Cardamom Soufflés with Saffron Cream.
Friday, March 9th
Sushi 101
6:30 PM - 9:00 PM | $80HANDS ON
Summer Pruett-Gosnay, Sushi Chef
Summer was a sushi chef at Kenichi Restaurant, and has the distinction of being the first female to work behind a Japanese sushi bar in Texas. In this workshop, learn how to prepare Tekka Maki (tuna roll); Ebi Zushi (shrimp sushi); Nigirizushi (salmon sushi); Kani Gunkan (crab battleship style with salmon roe garnish); Smoked Trout Temaki (smoked trout hand roll with cucumber, sprouts and cream cheese).
Saturday, March 10th
Cooking 101: Egg Cookery
10:00 AM - 12:30 PM | $70HANDS ON
Culinary Center Staff
They say the true test of a good chef is how well they can cook an egg. Learn to make egg dishes cooked to perfection—so good you’ll even crave breakfast for dinner. Menu: Quiche with Gruyère, Asparagus and Pancetta; Eggs Benedict with Hollandaise Sauce; Perfect Omelets with a Simple Green Salad; Herbed Baked Eggs with Toasted Brioche.
Saturday, March 10th
Creole at Home
3:00 PM - 5:30 PM | $70HANDS ON
Culinary Center Staff
Creole cooking is a fantastic fusion of cuisines (French, Portuguese, African and Spanish, just to name a few) that combines classic European cooking techniques with ingredients and influences from all over the world. Although some associate it with Cajun food, Creole uses different base ingredients, and is generally less spicy and more refined. Learn to create some of our Creole favorites in your own kitchen. Menu: Oysters Rockefeller; Crawfish Etouffée; Smothered Pork Chops with Abita Turbo Dog; Dirty Rice; Jackson Salad; Crepes Fitzgerald.
Tuesday, March 13th
Cooking 101: Pasta Workshop
6:30 PM - 9:00 PM | $70HANDS ON
Culinary Center Staff
Learn techniques for preparing and mixing quality egg pasta dough, cutting by hand and using a machine, and proper cooking for fresh pasta. We’ll make flavored variations of basic pasta dough, filled and shaped pasta, including fettucine, tagliatelle, tortellini and agnolatti.
Wednesday, March 14th
Pizza Workshop
6:30 PM - 9:00 PM | $70HANDS ON
We may argue about our favorite style, but everyone agrees Americans love pizza, consuming more than one hundred million slices each month! Learn to make basic pizza dough, deep dish pizzas, and choose the toppings for your personal pizza. Also learn to prepare: Feta and Kalamata Flatbread; Parmesan and Garlic Breadsticks; Tomato, Mozzarella and Basil Calzones.
Thursday, March 15th
Vietnamese
6:30 PM - 9:00 PM | $70HANDS ON
Uyen Pham, Chef Instructor, Escoffier School of Culinary Arts
Vietnamese cuisine features fresh herbs, fruits and vegetables. Learn how to make traditional fresh favorites in your own kitchen. Menu: Fresh Spring Rolls with Peanut Sauce; Banh Mi (Vietnamese Sandwich); Asparagus Wrapped Shrimp; Avocado Smoothie.
Friday, March 16th
Lunch Express: Happy St. Patrick’s Day!
12:00 PM - 1:00 PM | $20Demonstration
Culinary Center Staff
Take a one-hour break and celebrate St. Patrick’s Day with an Irish-inspired lunch menu. Menu: Sweet Pea, Cockle and Cream Soup and Gentleman’s Relish on Soda Bread; Classic Corned Beef Reuben with Guinness Dijon Mustard, Irish Potato Salad and Watercress; Sticky Toffee Pudding with Jameson Cream.
Friday, March 16th
Girls’ Night Out: Fondue Party
6:30 PM - 9:00 PM | $70HANDS ON
Culinary Center Staff
Have fun dipping, dining and chatting with your closest friends while preparing a three-course fondue feast. Menu: Gruyère Cheese Fondue with Crudite; Coq au Vin Broth Fondue with Chicken, Beef and Veggies; Chocolate Fondue with Fruit, Marshmallows and Pound Cake.
Saturday, March 17th
Knife Skills 101
10:00 AM - 1:00 PM | $70HANDS ON
Culinary Center Staff
Preparing a meal quickly is easy when you can slice and dice like a pro. This hands-on class helps you develop knife skills that make cooking more enjoyable. Our staff teaches correct technique and basic culinary cuts with guided practice. Small class size provides a great deal of one-on-one instruction.
Saturday, March 17th
Cooking with Beer
3:00 PM - 5:30 PM | $70HANDS-ON
Culinary Center Staff
Your favorite brewsky isn’t just for sippin’! Learn to brew up a complete menu of delicious foods with beer as the main ingredient. Menu: Cheddar Ale Soup; Seasonal Greens with Pear, Walnuts and Framboise Vinaigrette; Brown Ale Bacon and Onion Tartlets; Linguine and Shiitake Mushrooms with Cream Stout Sauce; Chocolate Guinness Float.
Wednesday, March 21st
French Country
6:30 PM - 9:00 PM | $70HANDS ON
Culinary Center Staff
Rustic, simple French country cuisine is about celebrating quality ingredients in all their glory. Learn to prepare nourishing classic dishes that transport your taste buds to a farmhouse on the countryside. Menu: Leeks Vinaigrette; Celeriac Remoulade; Oyster Fritters in Champagne Batter; Blanquette de Veau; Trout Meuniere with Haricot Verts and Capers; Lemon Tart.
Thursday, March 22nd
Braise: An Evening with Chef Parind Vora
6:30 PM - 8:30 PM | $50Demonstration
Chef Parind Vora
Spend an evening with one of East Austin’s finest chefs, Parind Vora, of Braise restaurant, which features a blend of modern American cuisine and European culinary traditions. His dishes are also influenced by a background growing up in India and encompass big flavors and bold presentations from around the world. Menu: Calamari with Olive Oil, Garlic and Capers; Roasted Hothouse Tomatoes with Jumbo Lump Crabmeat, Blue Cheese and Chipotle Oil; Surf and Turf of Duck and Shrimp with a Mediterranean Olive Gastrique; Sauté of Fresh Cherries with Cacao Nibs and Crème Chantilly.
Friday, March 23rd
Lunch Express: Eat Your Greens
12:00 PM - 1:00 PM | $20Demonstration
Dan Marek, Whole Foods Market Healthy Eating Specialist
Your parents always told you to eat your greens, and we’ve got five simple greens recipes with big flavors the whole family can enjoy. Menu: Crudités with Cannellini Bean and Kale Dip; Collard Green Wrap; Walnut Sun-Dried Tomato Pesto; Spinach Pesto; Green Smoothie.
Friday, March 23rd
Icing on the Cake
6:30 PM - 9:00 PM | $70HANDS ON
Summer Pruett-Gosnay, Pastry Chef and Owner, Stardust Pastry
Learn how to decorate cakes in style with simplified techniques that provide stunning results. Get creative while you develop skills working with a pastry bag and icing to create borders, rosettes, leaves, basket weaves, piping and writing. Summer guides you through assembling and frosting a layered cake to take home. Price includes basic decorating tip set.
Saturday, March 24th
Classic Grilling
10:00 AM - 12:30 PM | $70HANDS ON
Culinary Center Staff
Learn proper techniques for marinating, seasoning and grilling with direct and indirect heat. Make incredible “fall off the bone” chicken and take the mystery out of perfectly grilled steak.
Menu: Grilled Marinated Shrimp Skewers with Garlic Butter; Rubbed Bone-In Chicken Breasts; Salt and Pepper Steaks with Compound Butter; Charred Leeks and Pecan Romesco; Mushrooms in a Bag.
Saturday, March 24th
Classic Grilling
3:00 PM - 5:30 PM | $70HANDS ON
Culinary Center Staff
Learn proper techniques for marinating, seasoning and grilling with direct and indirect heat. Make incredible “fall off the bone” chicken and take the mystery out of perfectly grilled steak.
Menu: Grilled Marinated Shrimp Skewers with Garlic Butter; Rubbed Bone-In Chicken Breasts; Salt and Pepper Steaks with Compound Butter; Charred Leeks and Pecan Romesco; Mushrooms in a Bag.
Monday, March 26th
Knife Skills 101
6:00 PM - 9:00 PM | $70HANDS ON
Culinary Center Staff
Preparing a meal quickly is easy when you can slice and dice like a pro. This hands-on class helps you develop knife skills that make cooking more enjoyable. Our staff teaches correct technique and basic culinary cuts with guided practice. Small class size provides a great deal of one-on-one instruction.
Tuesday, March 27th
Korean Street Food
6:30 PM - 9:00 PM | $70HANDS ON
Jenny Imm Corbin, Guest Instructor
Many of Korea’s most beloved dishes come from street carts and stands, called pojanmacha (covered wagons), that serve up quick, tasty and cheap eats. Learn to create an assortment of the wonderful street snacks widely available in Seoul. Menu: Bindaddeok (mung bean pancake); Korean Fried Chicken; Dduk Bokki (hot and spicy rice cakes); Korean BBQ Tacos (the signature dish bulgogi takes a twist in the form of a taco); Bibim Bop (a mix of cold and hot vegetable offerings over rice and topped with a spicy hot paste and fried egg).
Wednesday, March 28th
Cooking 101: Weeknight Dinner Techniques
6:30 PM - 9:00 PM | $70HANDS ON
Culinary Center Staff
Delicious dinners on weeknights really can be quick and easy when you have some basic techniques to rely on. In this class, learn secrets to great vinaigrettes, easy sauces, blanched vegetables and their applications. We’ll also cover proteins as we pan fry cutlets, poach fish and roast chicken.
Thursday, March 29th
Taste of the South
6:30 PM - 9:00 PM | $70HANDS ON
Culinary Center Staff
Get back to your down-home roots with a Southern-inspired meal that brings comfort food to a gourmet level. Menu: Wedge Salad with Peppercorn Dressing; Marinated Asparagus with Cucumbers and Garlic; Braised Spring Onions in Cream; Black-Eyed Pea Salad with Cider Vinaigrette; Chicken and Dumplings; Buttermilk Biscuits and Sorghum.
Friday, March 30th
Lunch Express: Taste of the South
12:00 PM - 1:00 PM | $20Demonstration
Culinary Center Staff
Spend your lunch break enjoying a cooking demonstration and a gourmet, chef-prepared comfort food meal. We’ll have you in and out in just one hour. Menu: Blackened Catfish; Black-Eyed Pea Salad with Honey Shallot Vinaigrette; Chicken and Dumplings with Spring Vegetables and Biscuits; Bumblebee Cake with Dark Chocolate Icing and Whipped Cream.
Friday, March 30th
Friday Night Tasting: Beer and Cheese
6:00 PM - 7:00 PM | $25Demonstration
Tiffany Cunningham, Whole Foods Market Specialty Team Member
Jason Delaney, Whole Foods Market Beer Team Member
Get your weekend started here in the Culinary Center. We’ll taste a variety of beers and artisanal cheeses that complement them.
Saturday, March 31st
Basic Breads: Baguettes and Ficelles
10:00 AM - 1:00 PM | $70HANDS ON
Alexandra Manley, Pastry Chef, Lambert’s and Perla Restaurants
Learn how to bake two classic French breads. We’ll discuss the types of leavening options for bread baking, and will make an “old dough” or pâte fermentée style starter that students take home and use in future baking.
Saturday, March 31st
Taste of Cuba
3:00 PM - 5:30 PM | $70HANDS ON
Culinary Center Staff
Cuban cuisine is primarily a fusion of Spanish, African and Caribbean flavors. As a major trade port during colonial times, Cuba was also influenced by a wide range of exotic tastes from around the world. Learn to create a sampling of the country’s traditional favorites. Menu: Croquetas de Jamon (Ham Croquettes); Camarones al Ajillo (Shrimp in Garlic-White Wine Sauce); Ropa Vieja (Shredded Beef); Moros y Cristianos (Black Beans and Rice); Flan.
We encourage all guests to wear closed-toe shoes to hands-on classes. Classes are for ages 18 and older unless otherwise stated.
Refunds, credits or transfers cannot be given for no-shows or cancellations made less than 48 hours prior to a class. If your cancellation is received at least 48 hours prior, we will be happy to transfer the class fee to another class or issue a refund.
Menus, ingredients and classroom instructors are subject to change.
