Store Calendar

RSVP for classes ~

* We made the switch to Acteva online registration!  Each class will have a unique link that you can use to register for the class. Visa/Mastercard are accepted.*

If you have any questions or suggestions, please call Customer Service @ 650-559-0300 or email:    scott.yamasaki@wholefoods.com

We reserve the right to cancel any classes due to lack of participation.  It is important to rsvp per telephone or email to confirm availability.

* Please note that the Culinary Center will be unavailable for dining during cooking classes and beer/wine tastings. *

Upcoming Events

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Every Friday

Feel Good Friday Beer/Wine Tasting

6:00 PM - 7:30 PM | Small Tasting Fee Required
Culinary Center

Join us in the Culinary Center for our weekly beer and wine tasting!

“Like” our Beer and Wine page on Facebook for the beer and wines that will be featured each Friday as well as inventory updates! Like us on Facebook!

Wednesday, May 30th

5% Donation Day!

Join us for a 5% Donation Day benefiting the Celiac Community Foundation of Northern California.

We will have samples of Gluten Free products throughout the day. We will also have a Gluten Free cooking class hosted by Amy Fothergill!

Come out and support this great organization!

Wednesday, May 30th

Gluten Free Cooking Class with Amy Fothergill

6:00 PM - 8:00 PM | $10
Culinary Center

May is Celiac Awareness Month and Amy Fothergill, the Family Chef will be leading a Gluten Free cooking class.

On the menu:

• Caesar salad with gluten-free croutons
• Margherita pizza
• Chicken teriyaki over rice noodles
• Lemon shortbread

Please use the following link to enroll: http://www.eventbrite.com/event/3561858615

Wednesday, June 20th

Cooking Class: Vegetarian Tastes from the Kitchens of Kashmir with Jyoti

6:30 PM - 8:30 PM | $40 or $100 for the series
Culinary Center

Join us on a culinary adventure as we explore authentic Regional Cuisines of India in this three part series with Culinary Instructor Jyoti.

June 20 Class – Vegetarian Tastes from the Kitchens of Kashmir

July 25 Class – Vegetarian tastes from the Kitchens of Maharashtra

August 29 Class – Vegetarian tastes from the Kitchens of Karnataka

Join Culinary Instructor Jyoti to explore authentic light and healthful vegetarian fare from the Kitchens of Kashmir, North India. The staple in Kashmiri vegetarian cuisine is rice, The Kashmiri cuisine usually uses nuts, dried fruits and spices as such turmeric, cumin powder, ginger powder and fennel powder. Most curries are yogurt or tomato based. Jyoti uses local, organic and seasonal ingredients wherever possible.

On the Menu:

• Cucumber tomato salad with walnut and kashmiri spices
• Kashmiri Pilaf ( Vegetable Pilaf made with dried fruits, nuts, saffron,carrots and peas)
• Kashmiri vegetable curry (seasonal vegetables made with yogurt and kashmiri spices)
• Aloo bukhaar chutney (Condiment made with fresh apricots, lemon juice, ginger and spices)
• Kahwah ( Kashmiri tea made with ground almond and saffron spice)

Please use the following link to enroll: http://www.eventbrite.com/event/3475809239

Wednesday, July 25th

Cooking Class: Vegetarian tastes from the Kitchens of Maharashtra with Jyoti

6:30 PM - 8:30 PM | $40
Culinary Center

Join Culinary Instructor Jyoti to explore authentic tasty vegetarian fare from Maharashtra. Maharashtrian dishes use goda masala (special spice mix) along with coconut, jaggery, kokam and peanuts in preparation of curries, dals and rice dishes. Jyoti uses seasonal, local and organic ingredients wherever possible.

On the Menu:

• Aamtee/Varan (Lentil )
• Koshimbir vadi (Savory cilantro cake)
• Cabbage zunka
• Masala Bhat
• Chaas

Please use the following link to enroll: http://www.eventbrite.com/event/3475845347

Wednesday, August 29th

Vegetarian tastes from the Kitchens of Karnataka with Jyoti

6:30 PM - 8:30 PM | $40
Culinary Center

Join Culinary Instructor Jyoti to explore authentic light and healthful vegetarian fare from State of Karnataka. Karnataka cuisine uses coconut, curry leaves, tamarind juice, mustard seeds in abundance. Vegetable preparations are made using wet ground and dry ground spices.

On the Menu:

• Bisi bele bhat ( rice cooked with lentils, vegetables and spices)
• Cucumber Carrot Kosambri (“Raw” cucumber, carrot and moong dal salad with tempered spices)
• Seasonal vegetable Palya (side vegetable dish with spices)
• Ginger masala chai

Please use the following link to enroll: http://www.eventbrite.com/event/3475865407

One Day Sale Fridays!

You can't miss the One Day Sale! Every Friday you'll find one item at an unbelievable price.