Most of the cooking classes offered are for a fee. Once a month, they offer a free cooking course entitled Small Budget, Big Flavor. There are only 20 slots available for the course. Everyone can bring a guest. I felt like I won the lottery by getting a spot in this class, especially in New York City.
Small Budget, Big Flavor focuses on what is on sale during the week of the class. It encourages people to shop at Whole Foods and use Whole Foods products to create a tasty meal while keeping to a budget.
This particular cooking class was not hands on experience. It was more seminar like. Seating was bar style in the front. If you didn't get a seat in the front, there were individual tables set up classroom style. They have tv screens with cameras positioned so you can watch them cook. This is actually a better view since it is difficult to see what food is in the bowls, etc.
|Whole Foods Cooking Instructors|
Salmon Wellington Recipe
2 salmon fillets
defrosted frozen puff pastry
1/2 cup frozen chopped spinach, squeezed dry
1/4th lb. mushrooms
2 tablespoons butter
In a skillet over medium heat, melt the butter, add the mushrooms, shallot diced finely, pinch of salt, pinch of pepper, and a sprig of thyme. Cook until mushrooms are tender. Add in the spinach and heat over the flame until the liquid of the ingredients have cooked off.
Line a baking sheet with parchment paper. On a floured surface, roll out the puff pastry into two rectangles (7 x 8 inches). Place the salmon fillet in the middle of the pastry, top with mushroom and spinach mixture, then fold the pasty around the salmon completely covering the it like a package and press to seal. Place on the baking sheet and chill in the fridge for about 15 minutes.
|Top the salmon with spinach and mushrooms like so.|
|Fold the puff pastry over like you are wrapping a present.|
|Baked to golden brown perfection.|
|Salmon Wellington with Red Wine Sauce|
Whole Foods Bowery Culinary Center
95 East Houston Street
New York, NY 10002