Join us for cooking celebrations of some of our favorite recipes from beloved Julia Child. More than anything, Julia Child set classic French techniques accessibly in the realm of the American kitchen, pioneering cooking television and education for the home cook. Students learn step-by-step how to make classical French dishes from Mastering the Art of French Cooking, then we’ll sit down to eat together, discuss all our favorite Julia recipes, and give a special Champagne toast. Bon appétit! Wine from France will be served. CLASS II MENU: Galettes au Camembert (Camembert Biscuits); Vichyssoise (Potato & Leek Soup); Oeufs Brouillés Aux Fines Herbs (Scrambled Eggs with Herbs); Gratin D’Epinards Aux Oignons (Spinach Braised with Onions); Pommes Anna (Gratin of Sliced Potatoes in Butter); Filets de Poisson Au Beurre Noir (Fish Fillets with Brown Butter Sauce); and Crêpes Suzette et Flambées (Crêpes with Orange Butter).

Creating delicious desserts is simple: start with the freshest ingredients and the proper techniques. Add adventurous flavorings and you have a whole new approach to dessert. Learn how to create beautiful desserts with classic recipes and methods that are redefined with new and unexpected flavors inspired by the season. Snacks will be served. MENU: Chamomile-Poached Pears with Late-Harvest Riesling Crème Anglaise; Chocolate-Tangerine Pots de Crème; Grapefruit Champagne Sorbet; Fried Sweet Ricotta; and Rosemary Pound Cake with Port-Soaked Dried Fruits.

If you’ve ever tried to change your diet before, chances are you were told to restrict portions or count calories, leaving you feeling tired and deprived. Escape the paradigm of indulgence vs. deprivation and learn how to eat large amounts of the most nutrient-dense foods. You can unlock the keys to health including weight loss, reducing or eliminating chronic illnesses (such as high blood pressure, diabetes, and high cholesterol), and boost your energy and vitality.  Join us in Class 1 for a fascinating discussion of this diet as we become introduced to a world of nutritious foods and prepare to take the 28-day challenge. Dinner will be served. In Class 2, we’ll demonstrate building block recipes and techniques to continue on a nutrient-dense, plant-based diet. We’ll discuss variations, ingredient substitutions, and how to convert favorite recipes to be more nutrient-rich so that you can start making a multitude of healthy, delicious meals at home. Tastings of each recipe demonstrated will be served.

Engine 2 – 28 Day Challenge:  Jan. 23-Feb, 19, 2012 The Engine 2 (E2) Challenge is an opportunity to get healthy through a whole foods, PlantStrong™ lifestyle, created by Rip Esselstyn.  Individuals following The Engine 2 Diet adopt a whole food, nutrient-dense, plant-based way of eating and experience a vast variety of fruits, vegetables, healthy fats, whole grains, legumes, nuts, and seeds. Registration required, and closes Jan. 15th.  Pick up a registration form in our healthy eating center, or contact: chris.doyle@wholefoods.com.  Only 50 spaces available, so register early!  For participants of the Engine 2 – 28 Day Challenge, we have an orientation and meet up events each week (must be registered for the E2 Challenge to participate).  Please see additional January calendar postings for each of these meet-up events.

Stop by the store to sample great snack ideas from our local and regional vendors, and get ready for Game Day!  We'll be featuring Geadello's Pizza, Ousley Ouch Salsa, Crawdad's Classics, and much more!

Looking for ways to make this Valentine's Day extra-special this year?  We are sampling and showcasing specials for your sweetheart all throughout the store -from meal ideas to Whole Trade roses and everything in between!  You can also enter to win a romantic, ready-to-cook meal for two, plus enjoy live mood music.  First 50 people to arrive and say the word "elegance" at our welcome table in the front lobby will get a free giveaway - so come early!