1. ABOUT OUR CLASSES
We require all participants to wear flat,
closed-toe shoes. Loose, comfortable
clothing is recommended. You may even
want to bring a pen to take notes! We
provide aprons, knives and equipment.
Demonstration Classes
Demonstration/Lecture classes last
approximately 1 - 1 ½ hours unless noted
otherwise. A total of 24-30 students are
seated with lots of opportunity for questions
and answers. Small tasting portions will be
distributed throughout each class. We
Online Class Schedule: strongly advise all participants to eat before
Wholefoodsmarket.com/stores/annapolisculinary class and bring their own beverage of
choice, as only water will be served.
Class Hands-on Classes
Hands-on classes last about 2 – 2 ½ hours
and are limited to 10-24 students unless
Schedule noted otherwise. Classes are combination
of chef-demonstration and hands-on
cooking in teams of (4). All dishes created
are served at the END of class. While a
September & “meal-sized” portion is served, we strongly
advise all participants to eat a light meal
October 2010
beforehand to avoid getting hungry.
Kids Classes
For kids (2-5 years), we request ONE
parent/guardian volunteer to join us in the
room. The parent does not have to register;
we only request a reservation for your child.
We cannot accommodate more than one
parent/guardian chaperone due to space
limitations. For drop-off classes for (older
children) we request that all parents sign
waivers and provide contact information
Annapolis Towne Centre at Parole when leaving. Please include child’s age
410-224-2042 when registering – example: Sally Adams
Asiculinary.center@wholefoods.com (8) and make us aware of any food allergies
your child may have.
Ready to Register? Gift Certificates
To Purchase Gift Certificates – go on line at
REGISTER ONLINE: www.acteva.com/go/annapolis and click on
WWW.ACTEVA.COM/GO/ANNAPOLIS Annapolis Gift Certificate. Allow one week
and follow prompts to process request.
OR BY PHONE: To Redeem Gift Certificates - call Frances
877-365-EVENT ext. 3836 Vavloukis, Culinary Director at 410-224-
during the times: 2042 or email
9:00 a.m. to 8:00 p.m. asiculinary.center@wholefoods.com to
request a class of your choice. A response
will be given within 24 hours. Gift
Certificates cannot be redeemed on line.

2. September
Wednesday, Sept 1 thru Wednesday, Sept 8th Thursday, Sept 9th
Wednesday, Sept 29 The Detox Toolkit! Flavors of Tuscany!
Half Pint's Club – Super Snack 7:00 p.m. to 8:30 p.m. 7:00 p.m. to 9:00 p.m.
Food Bingo for the Month of Lecture $15 Demonstration $35
September!
Instructor: Lisa Consiglio Ryan, Instructor: Chef Jackie Cipriano
11 a.m. to 12 noon Certified Health and Nutrition Coach
Hands-on $5 Cash at the door If you haven't been, you need to go.
Make long-lasting changes to your Tuscany is world renown for its beauty,
Instructor: Chef Frances Vavloukis lifestyle in order to keep your health at charm, great people, and fabulous food.
optimum levels and lose weight. Tuscans cook fresh from the land and from
Help your kids find fun and healthy snacks Discover the six essentials of a the heart. From Chef Jackie’s tours and
with a game of Super Snack Bingo. successful detox including principals travels, she will bring you these mouth-
Discover new flavors and textures as you on healthy eating, the top detox foods watering flavors of Tuscany.
play! Find four healthy snacks in a row, that will make you feel light and
and then say Bingo. radiant and balancing mental energy. On the Menu: Tuscan Bean Crostini,
Develop your step-by-step detox Chicken al Limone, Zucchini au Gratin,
Fee is $5 dollars cash at the door. All program to rejuvenate your body and Garlic Mashed Potatoes, Berry Crostata
proceeds go to Help Put Salad Bars in beat back the toxins. Receive must- with Chantilly Cream
Schools! have detox recipes during this
interactive workshop presented by Class Size: 15
Class Size: 30 Lisa Consiglio Ryan, Certified Health
and Nutrition Coach.
Class Size: 24
Friday, Sept 10th
Health Starts Here! Sunday, Sept 12th
11:00 a.m. to 11:45 a.m. Milling Whole Grain and Baking
Lecture and Tasting Saturday, Sept 11 th Bread
$5 donation at the door How to Successfully Grow 2:00 p.m. to 3:30 p.m.
Help Support our Kids Lunch Box Orchids in Your Home! Demonstration $35
Program 10:00 a.m. to 11:00 a.m. Instructor: Denny Wayson, Whole Foods
$15 includes free orchid Demo Specialist
Instructor: Melisa Weidner, our Healthy
Eating Specialist and Chef Frances Here are some questions people ask What is Milling? Milling is to grow and
Vavloukis about orchids: How do you get your process certified organic grains and
orchids to bloom each year? What provide you with fresh, quality whole grain
Transform your body and life in 28 days. insects do you need to watch for? How products direct from the farm. Denny
Learn how to lower cholesterol and burn and when to feed your plants? We will Wayson, our Demo Specialist, does just
away the pounds by following an eating also learn how and when to repot your that living on her farm. She will teach you
plan based on whole foods, including orchids plus many other interesting how to grind grain and bake muffins, while
whole grains, fresh fruit, vegetables, facts. our bread rises and bakes.
legumes, nuts and seeds. Learn more
ANDI! Let Roger Gosset, Orchid Expert, Class Size: 14
answer these questions!
Class Size: 24
Class Size: 24
www.wholefoodsmarket.com/stores/annapolisculinary Phone: 410-224-2042

3. September
Monday, Sept 13th Thursday, Sept 16th Friday, September 17th
Health Starts Here! Power 21st Century Pantry: Essential Health Starts Here! Benefit
Breakfasts! Tools for Your Kitchen Healthy Lunch Box Revolution
7:00 p.m. to 9:00 p.m. 7:00 p.m. to 9:00 p.m. 11:00 a.m. to 11:45 a.m.
Demonstration $40 Guided Tour $20 $5 donation at the door
Instructor: Chef Frances Vavloukis and Instructor: Chef Beth Elise Tohn, Sur La Instructor: Melisa Weidner, our
Health Eating Specialist, Melisa Weidner, Table Healthy Eating Specialist and Chef
Demonstration Frances Vavloukis
Take a guided field trip of Whole Foods
Based on a simple premise "we are what and Sur La Table to discover basic tools Transform your body and life in 28
we eat." Learn how to use high nutrient and staples for stress-free cooking today. days. Learn how to lower cholesterol
foods to lose weight and keep it off, Add some zip to your recipes with menu and burn away the pounds by
overcome disease, reverse diabetes, lower ideas to incorporate a fusion of culinary following an eating plan based on
blood pressure and cholesterol without styles and techniques. whole foods, including whole grains,
medications, protect yourself against fresh fruit, vegetables, legumes, nuts
cancer and get more pleasure out of And here's something really great! There and seeds. Learn more ANDI!
eating. Recipes are based on Eat for will be 15% discount to Sur La Table
Health, Joel Fuhrman, M.D. and the (excludes electrics). Class Size: 24
Engine 2 Diet by Rip Esselstyn.
Class Size: 24
On the menu: Breakfast: Rips Big Bowl,
Spelt Blueberry Pancakes, Mighty Muffin, Wednesday, Sept 22nd
Spinanch, Strawberry and Greens Beginner’s Guide to Seasonal
Smoothie Wednesday, Sept 22nd Eating (Part One) Fall/Winter
Health Starts Here! Benefit 7:00 p.m. to 8:30 p.m.
Ages: Ages 12 and up, Class Size: 14
Healthy Lunch Box Revolution Lecture $15
5:30 p.m. to 6:15 p.m.
$5 donation at the door Instructor: Lisa Consiglio Ryan,
Monday, Sept 20th Benefit the Healthy Lunch Box Certified Health and Nutrition Coach,
Knife Skills, Part 1 Revolution
7:00 p.m. to 9:00 p.m. Join Lisa as she teaches you how to
Hands-on $50 Instructor: Melisa Weidner, our Healthy increase your vitality, save money, and
Eating Specialist and Chef Frances protect the planet by focusing on
Instructor: Jessica Wolf, Sur La Table Vavloukis fresh, in-season produce. Learn the
eight shortcuts to what to buy in
With a little guidance and a little practice Transform your body and life in 28 days. season, specific seasonal cooking
in this class, you’ll be able to mince, dice, Learn how to lower cholesterol and burn methods, and the health focus and
brunoise, batonnet and julienne away the pounds by following an eating benefits in fall and winter. Eat with
vegetables at home like a pro! Get plan based on whole foods, including the seasons with tasty recipes you can
comfortable at the cutting board with the whole grains, fresh fruit, vegetables, make during the fall and winter
chef’s most important tool, learn how to legumes, nuts and seeds. Learn more months.
select the right knife for the job at and get ANDI!
some valuable tips for keeping all the Class Size: 24
knives in your block sharp and well- Class Size: 24
maintained.
Class Size: 15
www.wholefoodsmarket.com/stores/annapolisculinary Phone: 410-224-2042

4. September
Thursday, Sept 23rd Friday, September 24th Tuesday, Sept 28th
Severino Homemade Pasta Health Starts Here! Italian Made Easy
6:00 p.m. to 7:30 p.m. Benefit the Healthy Lunch Box 7:00 p.m. to 9:00 p.m.
Demonstration & Tasting – Free! Revolution Demonstration $35
11:00 a.m. to 11:45 a.m.
Instructor: Peter Severino, Owner - $5 donation at the door Instructor: Chef Jackie Cipriano
Severino Homemade Pasta
Instructor: Melisa Weidner, our Healthy Quick, easy and delectable, that what
A Family Story - For over 35 years, Eating Specialist and Chef Frances this menu is! Move over Rachel, 30
Severino Pasta Company has been the Vavloukis minutes is way too long to spend on
place to find authentic, artisan pasta hand dinner if your life is as crazy as ours!
made with only the freshest ingredients. Transform your body and life in 28 days.
The Severino family story began in a small Learn how to lower cholesterol and burn On the Menu: Tuna & Caper Crostini,
kitchen in 1971 when Joseph and Anna away the pounds by following an eating Hearts of Palm Salad, Couscous with
Maria Severino started making 100% plan based on whole foods, including Shrimp & Peas, Sautéed Spinach with
Semolina flour pasta unsurpassed in whole grains, fresh fruit, vegetables, Lemon , Pear Granita
texture, color, and quality. legumes, nuts and seeds. Learn more
ANDI! Class Size: 15
Come and experience Peter's passion for
his family business and learn some Class Size: 24
secret's in making great tasting pasta!
Having a...
Class Size: 20
th
Thursday, Sept 30
Vegetarian World Cuisine
7:00 p.m. to 9:00 p.m.
Holiday Event?
Hands-on $50 Birthday Party?
Instructor: Chef Beth Elise Tohn, Sur La Girl’s Night Out?
Table
Experience the Flavors from the Middle
Team Building?
East, Mediterranean and Asia! Let your
taste buds go wild! Don’t hesitate,
reserve your party today!
On the Menu: Falafel, Indian inspired
Vegetable Entrees
EMAIL:
Autumn Pizza with Butternut Squash, Chef Frances Vavloukis,
Carmelized Onion, Sage and Figs Culinary Director
asiculinary.center@wholefoods.com
Class Size: 15
Gift certificates are
now available on-line
www.wholefoodsmarket.com/stores/annapolisculinary Phone: 410-224-2042

5. October
Monday, October 4th Tuesday, October 5th Wednesday, October 6th
Cheese Course and Beer Tasting! Health Starts Here! Half Pint's Club - Pumpkin
7:00 p.m. to 9:00 p.m. 11:00 a.m. to 11:45 a.m. Person
Tasting $35 Free! 11:00 a.m. to 12:00 p.m.
$5
Instructor: Our Specialty Team Leader, Instructor: Melisa Weidner, our Healthy
Andrew Cole, and Ben Wiser, the Beer Eating Specialist and Chef Frances Instructor: Chef Frances Vavloukis
Manager, at Mills Fine Wine and Spirits in Vavloukis
downtown Annapolis. Spook up your space with this
Transform your body and life in 28 days. dangling dude, made in minutes.
Cheese is a much better match for beer Learn how to lower cholesterol and burn
than the traditional wine. While a lot of away the pounds by following an eating Ages 2 to 5 Class size: 30
wines certainly go well with cheese plan based on whole foods, including
(especially champagne and creamy brie), whole grains, fresh fruit, vegetables,
Monday, October 11th
the effervescence of beer cleans the legumes, nuts and seeds. Learn more
palate and provides some wonderful ANDI! Knife Skills, Part I
complimentary flavors. Most wines would 11:00 a.m. to 1:00 p.m.
be lost when pitted against a big, piquant Class Size: 24 Hands-On $50
Gorgonzola or Roquefort – but a bracing
India Pale Ale or a burly Barley wine can Instructor: Jessica Wolf, Sur La Table
stand up to the most pungent and strong
blue cheese. With a little guidance and a little
practice in this class, you’ll be able to
Be the first to not only sample this fine mince, dice, brunoise, batonnet and
cheese exclusive to Whole Foods but learn julienne vegetables at home like a pro!
about the proper paring of beers and Get comfortable at the cutting board
cheeses from Ben!
Friday, October 8th with the chef’s most important tool,
learn how to select the right knife for
Class Size: 14 Health Starts Here! the job at and get some valuable tips
11:00 a.m. to 11:45 a.m. for keeping all the knives in your block
Wednesday, October 6th Lecture and Tasting - Free! sharp and well-maintained.
Sanctuary: Body and Home! Class Size: 14
Instructor: Melisa Weidner, our Healthy
7:00 p.m. to 8:30 p.m. Tuesday, October 12th
Eating Specialist and Chef Frances
Lecture $15 Vavloukis Raw Foods! Build Your Vegan
Raw Appetizer Repertoire!
Instructor: Lisa Consiglio Ryan, Health and Transform your body and life in 28 days. 7:00 p.m. to 9:00 p.m.
Nutrition Coach Learn how to lower cholesterol and burn Demonstration $35
away the pounds by following an eating
Discover the correlation between excess plan based on whole foods, including
clutter in your home and excess padding Instructor: Chef Daniela Troia of Zia's,
whole grains, fresh fruit, vegetables,
on your body with Certified Health and You won't believe this food is not
legumes, nuts and seeds. Learn more
Nutrition Coach Lisa Consiglio Ryan. cooked! Come and taste the
ANDI!
Transform your body into a temple and wonderfully healthy approach to not
your bathroom into a spa. Learn how to cooking. On the Menu: Lemon Zest &
Class Size: 24
customize your own weight loss plan that Truffle Zucchini, Cauliflower with pine
fits you like a glove, without feeling nuts, olives & caramelized onions,
restricted, as well as how to customize the Tomato Napoleons with macadamia
perfect layout of a home. ricotta Stuffed Mushroom Caps
Class Size: 24 Class Size: 20
www.wholefoodsmarket.com/stores/annapolisculinary Phone: 410-224-2042

6. October
Wednesday, October 13th Wednesday, October 13th Thursday, October 14th
Half Pint's Club – Edible Milling Whole Grain and Baking Braising and Stewing
Necklaces and Bracelets Bread 7:00 p.m. to 9:00 p.m.
11:00 a.m. to 12:00 p.m. $5 7:00 p.m. to 9:15 p.m. Hands-on $50
Demonstration $35
Instructor: Chef Frances Vavloukis Instructor: Sur La Table, Chef Beth Elise
Tohn
Instructor: Denny Wayson, our Demo
How fun is it to not only wear a necklace but
Specialist Cooked slowly and filling the house with
also be able to eat it! Children will be using
licorice, cheerios, fruit loops, marshmallows to the warm scents of Autumn . The season
make their own beautiful necklace. What is Milling? Milling is to grow and for comfort food is here!
process certified organic grains and
Class size: 30 provide you with fresh, quality whole grain On the Menu: Braised Brisket in Onions
products direct from the farm. Denny and Mushrooms
Wayson, our Demo Specialist, does just Cabbage and Apples Braised with Cider,
Hearty Vegetarian Chili
that living on her farm. She will teach you
how to grind grain and bake muffins, while
Class Size: 15
our bread rises and bakes.
Class Size: 14
Saturday, October 16th
Start Cooking Smart – Allergy Free and Gluten Free Cooking!
11:00 a.m. to 1:00 p.m.
Lecture and Demonstration $20
Instructor: Tammy Studebaker, Food Allergy PAC (Protect Allergic Children) Consultant with the ELL(Eating and Educating,
Living Life) Foundation.
Start cooking smart! Gluten Free, Allergy Free cooking demonstration. Get some Trick or Treat tips! Review safety in the
kitchen, cross contamination and some great recipes. Rice flour, oat flour and buckwheat are just a few of the alternative flours
we will be using. We will make some wonderful gluten free items you can make at home! Meal planning and recipes that your
whole family can enjoy!
This will be the start of a regular series offered at this Whole Foods location. We will have a safe party demonstration, for those
with food allergies, a recipe swap and cooking simple and healthy with food allergies and celiac disease.
Come join this new way of cooking, and create something new!
Our chef is a Food Allergy PAC (Protect Allergic Children)Consultant with the ELL(Eating and Educating, Living Life)
Foundation.She is working on her own cook book and has a daughter with severe food allergies. Tammy cooks without peanuts,
tree nuts, dairy, eggs, wheat, garlic, tomatoes, barley, rye, and poultry. She has served up many meals at parties and other
events free from all of these allergens.
Come and learn more about the many options available for those with dietary restrictions.
Class Size: 14
www.wholefoodsmarket.com/stores/annapolisculinary Phone: 410-224-2042

7. October
Monday, October 18th Tuesday, October 19th Wednesday, October 20th
Health Starts Here! Energy Home Schooling: A Half Pint’s Club – Finger
Lunches Transformation of Wheat Berries Painting with Food!
7:00 p.m. to 9:00 p.m. to Muffins 11:00 a.m. to 12:00 p.m. $5
Demonstration $40 10:00 a.m. to 12:00 p.m.
$20 per child Instructor: Chef Frances Vavloukis
Instructor: Chef Frances Vavloukis and Kid’s love the ooey, gooey feeling as
Health Eating Specialist, Melisa Weidner Instructor: Denny Wayson, Demonstration the paint oozes through their fingers.
Specialist and Home School Mom Let your kids have fun tasting and
Based on a simple premise "we are what painting at the same time!
we eat." Learn how to use high nutrient We will transform whole wheat berries into
foods to lose weight and keep it off, flour by milling the grain. The flour will be Class Size: 30 Ages 2- 5
overcome disease, reverse diabetes, lower used to mix a basic muffin recipe that we
blood pressure and cholesterol without will add other ingredients to create three Thursday, October 21st
medications, protect yourself against different whole grain muffins. The wheat
cancer and get more pleasure out of
Specialty Foods from West
vocabulary will include, wheat berries, Africa, Gambia
eating. Recipes are based on Eat for wheat bran, wheat germ, and wheat
Health, Joel Fuhrman, M.D. and the endosperm.
7:00 p.m. to 9:00 p.m.
Engine 2 Diet by Rip Esselstyn. Demonstration $35
On the menu: Veggie Burger, Braised Bok
Class Size: 15
Choy, Southwest Chicken, Black Bean Instructor: Mustapha Ceesay, our
Lettuce Bundle Receiver Team Leader and Native
Gambian
Ages 12 and up, Class Size: 14
Traditional Gambian dishes cooked in
homes are mostly rice, the staple food,
with a covering of various spicy sauces.
However, steamed millet, couscous,
Wednesday, October 20th cassava is also eaten. The defining
Health Starts Here! ingredients for these various dishes
5:30 pm to 6:15 pm – Free! are either peanut butter paste
(Domoda), ladies fingers (Okra), palm
Instructor: Melisa Weidner, our Healthy Eating oil (chew deu terr) or edible leaves
Specialist and Chef Frances Vavloukis such as spinach or cassava leaves. Very
popular among poor families is Mbahal
Transform your body and life in 28 days. Learn how which is rice mixed with grated
to lower cholesterol and burn away the pounds by peanuts, dried fish such as bonga.
following an eating plan based on whole foods, Many of these dishes are also common
including whole grains, fresh fruit, vegetables, to Senegalese cooking as both
legumes, nuts and seeds. Learn more ANDI! countries have common cultural ties.
The main staple dish in The Gambia is
Class Size: 24 rice with a choice of stew - made with
either fish, chicken, beef, lamb or goat
- usually cooked with vegetables,
spices and sometimes peanut butter.
Let Mustapha share his experiences
growing up in Gambia and share his
recipes of his hometown, Gambia!
Class Size: 16
www.wholefoodsmarket.com/stores/annapolisculinary Phone: 410-224-2042

8. October
Monday, October 25th Tuesday, October 26th Wednesday, October 27th
Knife Skills, Part 1 Antipasti!!! Just in Time for the Half Pint’s Club – Halloween
7 p.m. to 9 p.m. Holidays! Parade!
Hands-on $50 7:00 p.m. to 9:00 p.m. 11:00 a.m. to 12:00 noon
Demonstration $35 $5
Instructor: Jessica Wolf, Sur La Table
Instructor: Chef Jackie Cipriano Instructor: Chef Frances Vavloukis
With a little guidance and a little practice in
this class, you’ll be able to mince, dice, Dress up your child in their favorite
brunoise, batonnet and julienne vegetables at Always in demand! Start your meal off with
costume as they parade around our store
home like a pro! Get comfortable at the cutting these mouth-watering antipasti. Or, if
receiving trick and treats! We will also be
board with the chef’s most important tool, you're an invited guest, treat your host decorating cookies!
learn how to select the right knife for the job at with an awesome gift of food.
and get some valuable tips for keeping all the Ages: 2-5, Class Size: 30
knives in your block sharp and well- On the Menu: Cremini Mushrooms Stuffed
maintained.
with Walnut Pesto, Zucchini Roll-ups with
Roasted Red Pepper Hummus, Shrimp &
Class Size: 15
Broccoli Pick-ups, Triple Cheese Stuffed
Tomatoes, Roasted Sweet Potatoes
Wrapped in Proscuitto
Thursday, October 28th Class Size: 15
Artisan Breads and Cheeses
7:00 p.m. to 9:00 p.m. Friday, October 29th
Hands-on $50 Health Starts Here! Ready to
Instructor: Sur La Table, Chef Beth Elise
11:00 a.m. to 11:45 a.m. Free Register?
Tohn Instructor: Melisa Weidner, our Healthy
Eating Specialist and Chef Frances REGISTER ONLINE:
What are the key ingredients to baking Vavloukis
artisan, hearth-baked breads? Patience, WWW.ACTEVA.COM/GO/ANN
time, pure ingredients, and love. Practice Transform your body and life in 28 days. APOLIS
the art and method of bread baking, and Learn how to lower cholesterol and burn and follow prompts
then pair it with artisan crafted cheeses away the pounds by following an eating
for perfection. plan based on whole foods, including OR BY PHONE:
whole grains, fresh fruit, vegetables,
On the Menu: Country Wheat, Walnut 877-365-EVENT ext. 3836
legumes, nuts and seeds. Learn more
Shallot Bread with Honey, Rosemary ANDI! during the times:
Bread 9:00 a.m. to 8:00 p.m.
Class Size: 24
Class Size: 15
www.wholefoodsmarket.com/stores/annapolisculinary Phone: 410-224-2042