LIGHT & FRESH SUMMER CLASSES
August is the height of growing season which presents the perfect opportunity to learn simple summer dishes and savor the flavors of the season. Roll up your sleeves and join us in the kitchen — sign up today!

Whole Foods Class Sampler: Summer Entertaining — This Friday!
Friday, August 3, 5:30 - 7:30 p.m.
Demonstration class. Cost $25

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Totally Tapas
Tuesday, August 14, 5:30 - 9:00 p.m.
Hands-On. Cost $95
Sample menu: Escalivada (eggplant salad with onions and peppers); Croutons with Gorgonzola Brandy Butter; Potatoes and Roasted Sweet Peppers with Romescu; Asparagus wrapped in Prosciutto with Lemon- Pepper Aioli; and Bruschetta with Olive-Artichoke Tapenade and Crumbled Feta

Girls' Night Out
Thursday, August 16, 6:00 - 8:30 p.m.
Hands-On. Cost $65
Sample menu: Bruschetta with Diced Fresh Tomato, Olive Oil, Basil and Shaved Reggiano; Chilled Melon-Cucumber Soup with Fresh Mint; Grilled Chicken Breast with Balsamic Glaze; Oven Roasted Sweet Onions and Peppers; Poached Fresh Peaches with Raspberry Coulis and Crème Chantilly

Summer Vegetarian Workshop, NEW MENU — Back by popular demand!
Saturday, August 18, 10:30 am - 2:00 p.m.
Hands-On. Cost $95
Sample menu: Fava Bean Crostini; Roasted Beet Salad with Walnut Vinaigrette; Shaved Fennel Salad with Citrus Dressing; Roasted Corn Soup; Spanish Tortilla with Savory Summer Vegetables; Peach and Almond Crostata, and more.

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Come meet our staff & instructors and take a look at our fresh class offerings!

• Learn about our hands-on classes
• Meet the chef instructors and staff
• Cooking demonstrations
• Enjoy complimentary hors d'oeuvres and beverages
• Pre-registration is requested »

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Makes 8-10 pancakes

Ingredients:

1 lb. Tomatoes, peeled, seeded and coarsely chopped
1½ lbs. Zucchini or summer squash
1 medium Red onion
1½ tsp. Salt
2 cloves Garlic, crushed
2 Tbs. Fresh mint or basil, chopped
1/8 tsp. Ground nutmeg
2 Tbs. Grated Parmesan cheese
2 Eggs, beaten
3 Tbs. Flour
Black pepper to taste
Canola oil for frying

Method:

1. Place the tomatoes in a colander over the sink and strain the juices. Set aside.
2. Grate the zucchini and onion in a bowl. Roll up in a hand towel and squeeze out the excess moisture. This step is important, otherwise the pancakes won't be the correct consistency.
3. Combine the zucchini and onion with garlic, salt, fresh mint or basil, nutmeg, cheese, eggs, flour, salt and pepper. Mix to combine.
4. In a heavy-bottomed skillet, heat ¼ inch of oil until it is very hot. Drop a ¼ cup of the zucchini batter in the hot oil. Flatten if needed. Let the pancake completely brown on one side before flipping to brown the other. Remove and place on paper towels and blot dry.
5. Remove tomatoes from the colander. Season with salt and pepper to taste. Serve the zucchini pancakes topped with tomatoes.

For more recipes, visit the recipe section of our website!

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