Today was one of two soft launches for Whole Foods Foggy Bottom‘s new addition, the vegan and gluten free prepared foods venue, DC Dosa. Today’s soft launch ends at 2pm, but there will be another in January, as part of their Wine Down Wednesday Happy Hour (on January 9th from 5-7pm). It was great that I got to try their dosas for free today as part of the first soft launch. Take advantage of the soft launch on the 9th, although the menu will differ from what I tried today.
-JAY
[ad]
In my inbox.
-JAY
—————-
Keep it short. Keep it reel!
DC Shorts, a showcase of the largest audience-driven collection of short films in the USA, is partnering with Whole Foods Market as they celebrate their 8th year. Named by MovieMaker Magazine as “one of the nation’s leading short film festivals” and “Best Festival” by Washington City Paper, Whole Foods Markets P Street, Georgetown and Arlington will celebrate the opening of this event by re-showing past DC Shorts entries relating to food, gardens and the environment.
We invite you to come mix, mingle and explore the world of short cinema (popcorn included!):
September 6th at 8 PM– Whole Foods Market P Street Outdoor Café
September 7th at 7 PM – Whole Foods Market Arlington Café
September 8th at 6 PM – Whole Foods Market Georgetown Café
In my inbox. Chef Michael Kiss’ cooking classes are back.
-JAY
—————————————
We are back! Get you 2011 started out right! This is your year to learn how to really cook and take control of your dinner destiny. Join Chef Michael Kiss every Tuesday at 7:00PM as he shares great advice, tips and time saving techniques in his weekly series of themed cooking classes. Come and learn, laugh and taste!
Classes like “The Cooking 101 series”, a back to basics approach to cooking, from how to hold a knife to how to tell when your pasta is al dente; these classes are the foundation to great skill. One of our favorite series for this year is “I can cook vegetarian” are you ready to take the meat free Wednesday challenge? We will explore amazing vegetarian cooking techniques and talk about the health and ecological benefits of reducing our animal protein intake. Always on the run and can’t seem to find time to eat dinner let alone make a healthy meal at home? Then our “Fast and Delicious” series will show you that with a little effort you can be rewarded with a hot healthy meal in less than 29 ½ minutes. No camera tricks we promise, just real cooking real fast.
See you in class every Tuesday at 7:00PM.
Whole Foods Market Cooking Classes are free.
Email Michael.Kiss@WholeFoods.com to sign up for class.
Put “Cooking Class” in the subject line.
Seating is limited so don’t miss out.
JANUARY 2011 Schedule
This is your year to learn how to really cook!
Tuesday January 4th
7:00 PM
Omnivore Class:
Cooking 101; How to Sauté
Sauté is one of the most versatile methods of cooking. Not only can you use this skill to bring out flavor in your ingredients it is also a super fast way to cook. Join Chef Michael Kiss and learn how to properly sauté everything from chicken and fish to every vegetable you can find. You will even learn the stylish chef flip.
Tuesday January 11th
7:00 PM
Vegetarian Class:
Get Keen on Greens
Leafy greens are some of the most nutritionally dense foods on the planet, but they aren’t always tops on our favorite food list. Join Chef Michael Kiss as he helps you through the jungle of great greens. We will talk about all of the different types and their flavors and the best ways to make them something we love to eat. We promise the pickiest eaters will soon say more greens please.
Tuesday January 18th
Omnivore Class:
7:00 PM
Fast and Delicious; Curried Lamb with Pan Roasted Chick Peas with Winter Radish Salad
With our fast paced lives we live it is hard to make time to prepare a great meal. Join Chef Michael Kiss as he takes you on a fast and fun ride on how to save time in the kitchen. Dinner will soon be just something wonderful you whip up. How do you make it look so easy?
Tuesday January 25th
7:00 PM
Vegetarian Class:
I Can Cook Vegetarian
Are you up for the Challenge? Can you commit to MEAT FREE WEDNESDAY? Well, it won’t be a challenge when you join Chef Michael Kiss and learn how to cook without animal protein. Nutritionally complete and filling meals with amazing flavor that will keep even the biggest steak lover in your family coming back for more. A fun way to make healthy choices sustainable; Take the challenge!
About Chef Michael Kiss
Chef Michael is a graduate of Pennsylvania Institute for Culinary Arts in Pittsburgh, PA, but his passions for great tasting food starting years earlier in his family kitchen. He loves to cook all types of food and is always on the lookout to learn something new about people and ingredients and how they come together. Chef Michael has cooked in great restaurants in Chicago IL, Pittsburgh PA and Savannah GA always absorbing the local flair for food along the way. He came to Whole Foods Market in 2004 in search of new frontiers in his sojourn of all things culinary. He needed to know where his food came from and how and why the ways our ingredients are produced can affect our lives. Recently his culinary travels have taken a healthy turn. And over the last year he has changed his entire lifestyle to include exercise, healthy plant based cooking and meditation. Chef Michael is passionate about cooking and life and loves to share his knowledge with all.
Eat Well!
[ad]
With Chef Michael Kiss of Whole Foods Arlington
Have I ever mentioned that I am a fall chef? I love everything about the season, the last few spontaneous warm days that give sense of purpose to the picnic basket who knows of emanate dormancy coming. I also enjoy the change in the air, when the sky furrows its brow and blusters a warning of colder days to come. Today’s lesson is an illustration of the latter.
The cold morning has inspired my thoughts of bringing my soup pot out for the first time since embarking on a healthy lifestyle. I do not fear this process, although I am feeling that challenge lies before me. I know with the lessons of healthy foods I have learned, the soup pot would definitely yield great results.
It pays to puree
Almost everyone loves creamy soups with all their richness and alluring texture. We can make amazing soups creamy and luxurious by simply taking out a portion or even all of the soup, pureeing it in the food processor or blender and replacing it back into the pot. Be careful with hot soup and the burp when a blender stops.
Roasted squash and almond soup
Cut Squash in half and scoop out the seeds. Place cut side down on a baking sheet and bake at 350 f. for 35 to 45 minutes or until tender and easily pierced with a knife.
Let cool and scoop the pulp from the skin.
In a soup pot add the carrots, celery, onion, bay leaf, thyme, and ¼ C. of vegetable stock. Wet sauté the vegetables adding stock when the pan goes dry. Cook until the vegetables are tender. About 6 minutes.
Remove the bay leaf and the thyme twig.
Next add the squash pulp and the almond butter and mix well. Add enough stock to make a soup texture. Adjust seasoning with salt and pepper.
The soup can be pureed for a smoother creamier texture.
What in the heck is a Rivel?
Recently on a trip home to visit family, My Mom and my Aunt and I were chatting about my culinary career and my recent healthy adventure. They asked me if I miss the food of my youth. They classified my family cuisine as Pennsylvania Dutch. I never thought about it, the foods of my childhood that could translate to healthy ingredients easily came with me. But the special treats, the goodies you only got on special occasions. I did miss them, but do they still hold the same grasp on my belly they did so many years ago? Yes, yes they do!
Easy Chicken Soup with Homemade Rivels
A rivel is very similar to the German spaetzel a tiny drop egg noodle. The rivel is larger and more robust by nature but the same recipe is at the heart of this treat.
Mix together the egg yolk and the water. Next in a bowl with approximately 1 C. of flour in it with a nest impression in the middle add the egg mixture. Slowly with a fork bring flour into the egg mixture and stir to form a heavy batter. Remove excess flour. Rest the batter while the soup is prepared.
In a soup pot add the celery, onion, carrot, thyme and bay leaf with ¼ C. chicken stock. Wet sauté until the vegetables are tender adding more stock when the pan runs dry. About 5 to 6 minutes. Remove the bay leaf and the thyme twig.
Add the rest of the chicken stock and bring to a simmer
Next working quickly spoon in small 1 tsp globs of batter into the simmering soup and cook for 6 to 7 minutes. Add the chicken meat and serve immediately.
Now that is soup that works as medicine!
The soup pot is always at hand to take the mundane and transform it into the grand. It has the power to draw families and loved ones together and even cure illness. When times are meager it can stretch the budget as well as bring forth luxurious offering to guests during feast. Many kitchen tools are smart but none are as wise as the soup pot.
Eat Well!
And they are giving some free stuff. Here’s what the have to say for themselves.
-JAY
——————————————————————
On Tuesday, May 18th, Whole Foods Market will welcome summer with the opening of its 8th Maryland location- a store that will offer a host of exciting features, including a vast produce section with seasonal and local offerings; indulgent bakery section serving fresh-made cakes and pretzels, breads and gluten-free options; guaranteed fresh seafood bought straight from local boats and a meat department with over 80% of the meat sourced locally; and more.
Several offerings will be unique to the location, including our coffee bar which will serve homemade gelato and popsicles, inviting customers to cool off and connect to the public Wi-Fi.
In celebration of the opening, Whole Foods Market will be holding an array of exciting events throughout the month of May, including-
May 3rd 7th 10th 14th :: Allegro Metro Blitz
At the peak of morning commuter rush-hour, Rocket Man will be dispensing free samples of the exclusive brand Allegro Coffee to Maryland Metro commuters from his Coffee Back Pack. Store team members will be on hand to talk about the products and the new store.
Location: Friendship Heights Metro Station (May 3rd and 10th – Station at Willard and Wisconsin) (May 7th and 14th – Corner of Wisconsin and Western Ave.) Time: 6AM – 7AM May 11th & 13th :: Friendship Salad “a la Cart”Receive a grown-for-Whole Foods Market Friendship Salad from the mobile salad cart and learn how John Maniscalco of Chesapeake Greenhouse in Sudlersville, MD is able to supply fresh lettuce all-year-round
Location: Front of the new Whole Foods Market store
Time: 11AM – 1PM
MAY 18th 2010 :: OPEN FOR BUSINESS
10:00 AM Bread Breaking Ceremony
May 20, 2010 :: Spa Night
Enjoy complimentary facial treatments by Skin Organics founder Ann Webb and her expert staff and get a spa goody bag filled with fabulous products from the Whole Body department. Meet local vendors and sample a variety of products for the mind, body & soul.
Location: Whole Body Area
Time: 5 PM – 7 PM
The store is located at:
4420 Willard Ave. Chevy Chase, MD 20815
