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PrintWhole Foods Market
95 East Houston St
New York, NY 10002
212.420.1320
212/420.1360 fax
Between Bowery and Chrystie Streets
email: nehou.culinary.center@wholefoods.com
Culinary Center Calendar
Whole Foods Market Bowery Culinary Center is a premier hands-on culinary learning facility in the heart of downtown Manhattan. We offer a wide variety of classes and lectures incorporating Whole Foods Market quality standards and top-notch culinary expertise. Whole Foods Market Culinary Center is also available for private events, one-on-one instruction, team building, product launches, book signings and other community events.
Registration is required for all events, including those that are free. The Culinary Center reserves the right to allow participants into a class without prior registration.
How to Register for Classes- Call 866-462-2838, 9:00 a.m. to 8:00 p.m.
- Register Online
- Get More Information
- Join Our Mailing List
Friday, July 18th
- Yoga For Energy: Food For Life
2:00–3:30 p.m. $15, Yoga Class, Cooking Demonstration and Tasting. Open To All Levels
Instructors: Cara Judea Alhadeff, Certified Iyengar Instructor, and Wai Chu, Culinary Center Educator, Whole Foods Market Bowery
Bring your mats and an open mind for our second Bowery yoga event. Join international Iyengar-based yoga teacher Cara Judea Alhadeff for a 60-minute energizing yoga class, followed by a post-yoga cooking demonstration and tasting by Wai Chu, Culinary Center Educator. (Note: Mats will not be available for rental but can be purchased at the store.)On the Menu:- Organic Raw Macaroons Dipped in Dark Chocolate
Saturday, July 19th
- Moroccan Dinner Party
6:15–9:00 p.m. $55, Hands-on
Instructor: Dan Stone, Institute of Culinary Education Instructor
Explore the exotic spices and flavor profiles of North Africa with chef-instructor Dan Stone, and learn how to throw your own Moroccan dinner party. The Moroccan kitchen reflects a cuisine at the crossroads of many cultures, including classic stews, comforting braises and traditional salads that will all be covered in class.On the Menu:- Chicken Tagine with Apricots
- Lamb Tagine with Prunes
- Couscous au Sept Legume
- Assorted Salads: Carrot, Beet, and Matbucha
- Green Mint Tea
Monday, July 21st
- Holistic Health Hour: Deconstructing Cravings
7:00–8:00 p.m. $15, Lecture and alternative sugar tasting
Instructor: Jamie Berk, Holistic Health Counselor, American Association of Drugless Practitioners.
What if our cravings were not a problem but a solution? Identifying and understanding specific cravings can help us determine imbalances in the body and lifestyle. Join holistic health counselor Jamie Berk, graduate of the Institute for Integrative Nutrition, as she teaches us to use food cravings as maps for healing, energy balance and self-care. Tuesday, July 22nd
- Knife Skills For Carnivores
6:30–9:00 p.m. $85, Hands-on
Instructor: Christine Carroll, Culinary Center Director, Whole Foods Market Bowery
Ever wondered how to work with an entire chicken, a whole fish, and stuff and tie a loin? If so, join Culinary Director Christine Carroll on the finer points of knife technique fit for any meat-lover. No cooking will be done in this class, but each participant will bring home the meat they have butchered. Thursday, July 24th
- Apartment Charcuterie
7:00–8:30 p.m. $30, Hands-on. Gluten-free/Dairy-free
Instructor: Blake Royer, Blogger, The Paupered Chef
Intrigued by the idea of curing meat? Join Blake Royer of The Paupered Chef for a beginner's guide to apartment charcuterie that explores the basic processes of salt preservation. You'll complete the first essential steps to creating your own cured-meat treats then finish the curing right in your own apartment!On the Menu:- Salmon Gravlax
- Bacon
- Duck Prosciutto
Saturday, July 26th
- Steaks and Shakes
3:00–6:00 p.m. $65, Hands-on
Instructors: Christine Carroll, Culinary Center Director, and Wai Chu, Culinary Center Educator, Whole Foods Market Bowery
For many of us, summer means two things, steak on the grill and ice cream in the park. So why not get the best of both worlds! Learn the basics of a perfect indoor-grilled steak from choosing the right cut, to cooking it just the way you like it. Then shift gears and step up to our "shake bar" to customize your own sweet ending.On the Menu:- Grilled Steak with Garlic-Lemon Butter
- Oversized Onion Rings
- Old-school Iceberg Wedge with Blue Cheese and Bacon
- Ice Cream Shakes
Saturday, July 27th
- Moroccan Dinner Party
4:00–7:00 p.m. $55, Hands-on
Instructor: Dan Stone, Institute of Culinary Education Instructor
Explore the exotic spices and flavor profiles of North Africa with chef-instructor Dan Stone, and learn how to throw your own Moroccan dinner party. The Moroccan kitchen reflects a cuisine at the crossroads of many cultures, including classic stews, comforting braises and traditional salads that will all be covered in class.On the Menu:- Chicken Tagine with Apricots
- Lamb Tagine with Prunes
- Couscous au Sept Legume
- Assorted Salads: Carrot, Beet, and Matbucha
- Green Mint Tea
Tuesday, July 29th
- Hemp Seed and Oil
6:30–7:15 p.m. Free, Demonstration and Tasting.
Instructor: Alee Hoffman, Holistic Health Counselor, The Fifth Nine Wednesday, July 30th
- Sweet Raw Treats
6:15–9:00 p.m. $55, Hands-on. Vegan/Raw.
Instructors: Cheryll Lynn and Scott McNabb, Raw Food Chefs, The WELL to Excel
Sweet treats that are "nearly" guilt-free? Yes! Made from ingredients in their raw form these delectable dishes are always crowd-pleasers. You'll get hands-on experience making a soup, a salad and a dessert that will show you how raw can be oh so sweet.On the Menu:- Thai Seaweed Soup
- Moroccan Marinade Salad
- Seasonal Fruit Crumble Parfait
- Chocolate Dream Cream
Thursday, July 31st
- Vegan Goes Ethnic
6:15–9:00 p.m. $55, Hands-on. Vegetarian.
Instructor: Christine Waltermyer, Founder and Director, The Natural Kitchen Cooking School
Feel like you're making the same recipes again and again? If you're in a vegan-cooking rut, Christine Waltermyer, founder and director of The Natural Kitchen Cooking School, featured chef on Ebru TV will show you how to spice things up a little with a hint of the exotic. Watch as some of your favorite recipes from around the world are effortlessly "veganized!"On the Menu:- Mulligatawny Soup
- Moroccan Vegetable Stew over Couscous
- Israeli Salad
- Greek Baklava
Tuesday, August 5th
- Knit. Purl. Eat.
6:30–8:00 p.m. $5
A knitting club at the intersection of the gastronomic and the crafty. We start off with a cooking demonstration and then we turn the classroom over to you for an informal evening of knitting and conversation. If you are a pro, bring a project and a willingness to share your knowledge with a knitting newbie. Knitters of all levels welcome but bring your own yarn and needles. Please note: there will be no formal knitting instruction.- Summer Gazpacho
- Mint Iced Tea
Wednesday, August 6th
- Savory Raw from Around the World
6:15–9:00 p.m. $55, Hands-on. Vegan/Raw
Instructors: Cheryll Lynn and Scott McNabb, Raw Food Chefs, The WELL to Excel
Wake up those taste buds with raw food that's got real flavor. These savory dishes use world-influenced ingredients that are sure to satisfy. You'll get a hands-on experience of making several savory dishes that are super-flexible, versatile and can be used as appetizers, side dishes or entrées.On the Menu:- Raw Raita
- Mediterranean Medley Marinade Salad
- Mexican Dolmas with Root (Rice)
- Savory Sesame Sea Vegetables
Thursday, August 21st
- Ricotta-Making with Brooklyn's own Salvatore Ricotta
7:00–9:00 p.m. $25
Details to follow but advanced registration available.
Notices
About our Culinary Center Director
- Christine Carroll grew up eating the delicacies of her Brooklyn roots (lupini beans, pine-nut studded meatballs) while falling in love with the foodways native to each state she passed throughout her childhood (sugar on snow in VT, spoonbread in VA). A graduate of the The College of William and Mary with a degree in neuroscience, Christine held research positions at Harvard and Pfizer before finding her culinary calling in Cambridge, England. Returning from overseas after three years of professional restaurant work, she received the Women Chefs and Restaurateurs scholarship and pursued her culinary education at The French Culinary Institute. Christine has worked in the test kitchen of Saveur Magazine, the production kitchen of the PBS show, Chef's Story as well as held a chef-instructor position at Williams-Sonoma. Most recently, Christine founded CulinaryCorps, a non-profit organization that launches volunteer outreach experiences for culinary students and professionals. Christine currently sits on the culinary advisory board of the Edible Schoolyard NOLA and is looking forward to forging local non-profit relationships here in the Bowery. As the Culinary Center's newest Director, Christine is excited to help the center become "the soul of the store."
Host your next event at the Culinary Center!
- Contact Christine for more details at christine.carroll@wholefoods.com.
Registration is required for all events, including those that are free. The Culinary Center reserves the right to allow participants into a class without prior registration.
How to Register
- Register online.
- Call us at 866-462-2838 9:00 a.m. to 8:00 p.m.
Cancellation Policy:
We are happy to refund your purchase 48 hours in advance of any class. Unfortunately, refunds and/or transfers of credit cannot be given for no-shows or cancellations made less than 48 hours prior to the class - store policy dictates that no exceptions can be made. Although we make every effort to avoid changes to our class schedule, the Culinary Center reserves the right to cancel any class due to low registration, substitute instructors, and alter recipes due to product availability and seasonality. Please contact the Culinary Center Director Christine Carroll at 212.420.1320 or christine.carroll@wholefoods.com with questions and concerns.
Seating and enrollment are on a first-come, first-served basis. If a class is sold out, please call 866-462-2838 to be placed on our waiting list. With some exceptions, registration closes 48 hours prior to class. Payment is made at the time of registration.
Attending a Class
Please plan to arrive a few minutes early to check in at the Culinary Center to pick up your class/recipe packet.
Demonstration classes last approximately two hours and half hours unless noted otherwise. Students are seated with lots of opportunity for questions and answers.
Hands-on classes last approximately three hours and are limited to 12 students unless noted otherwise. Students are required to wear flat, closed-toe shoes and loose, comfortable clothing is recommended. Class usually consists of a brief lecture, hands-on cooking followed by eating at the end of class. Students are typically divided into groups at the instructor's discretion.
Private Classes
Need a place to have your next corporate event, shower or birthday party? We offer custom-designed demonstration or hands-on classes. Call us at 212 420-1320 X257.