May 2013

Thu
16
Twitter Chat: Light Up the Grill
6:00 PM - 7:00 PM @ Online
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Twitter Chat: Light Up the Grill
Thursday, May 16th
6:00 PM - 7:00 PM
Online, Fee

The weather is warming up and that means it's time to head outside for some cooking over the coals or gratesl. Let's chat about our favorite foods to kiss with flame, tips and tricks for seasoning, and more. Follow #wfmdish to join the conversation from 6:00 pm - 7:00 pm CST.

Thu
30
Twitter Chat: Wines of Summer
7:00 PM - 8:00 PM @ Online
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Twitter Chat: Wines of Summer
Thursday, May 30th
7:00 PM - 8:00 PM
Online, Free

Cool, crisp whites, reds to pair with your favorite steak - wine is made for summer food. Join us as we chat about pairing wines with both weather and favorite summer foods. Follow #wfmwine to join the conversation from 7:00 pm - 8:00 pm CST.

Events At Nearby Stores

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Cooking Class: Top That! Sauces, Salsa & Pesto
Princeton
Wednesday, May 22nd
6:30 PM - 8:30 PM
Whole Foods Market Princeton Culinary Center, $45

Sauces for the grilling season!

 

Before you fire up the grill, we're going to explore some fresh options to "barbecue" sauce. We'll Make:

  • herb and nut pestos
  • sweet and spicy salsas
  • mustard and fruit-based sauces

 

Chris Crawford, Culinary Instructor

Hands-on

Registration required

REGISTER NOW!

Sauces for the grilling season!

 

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Great Price! Tour
Princeton
Wednesday, May 22nd
7:00 PM - 8:00 PM
Whole Foods Market Princeton, FREE!

Learn to navigate our Great Prices at Whole Foods Market. 

Value Gurus show you how to find the best in-store specials and bargains

while getting the highest quality items. 

Taste great food that’s available at a Great Price everyday!

 

Registration required 

 REGISTER NOW! 

Learn to navigate our Great Prices at Whole Foods Market. 

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Cooking Class: Technique Series - The 5 "Mother" Sauces
Princeton
Thursday, May 23rd
11:30 AM - 1:30 PM
Whole Foods Market Princeton Culinary Center, $45

Calling All Serious Cooks!

 

The 5 "Mother" Sauces:

  • Sauce Béchamel, milk-based sauce, thickened with a white roux.

  • Sauce Espagnole, a fortified brown veal stock sauce.

  • Sauce Velouté, white stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream.

  • Sauce Hollandaise, an emulsion of egg yolk, butter and lemon or vinegar.

  • Sauce Tomate, tomato-based

We're going to make some and taste all of them.

Then we'll explore some of the ways to make the "small" or "daughter" sauces from each of them.

For intermediate level cooks

Hands-on

Chris Crawford, Culinary Instructor

Registration required

REGISTER NOW!

Calling All Serious Cooks!

 

The 5 "Mother" Sauces:

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