*Wounded Warrior Project with Chef Egg: Private Event.

Tuesday, April 3rd

*Spring Forward: Local Lamb with Chef Egg

Tuesday, April 10th

Whole Foods Market Rockville (cafe), 6:30 - 8:00 PM FREE with Registration

Join us for a cooking class with Chef Egg featuring Local Lamb, Deviled Eggs and an Arugula and Walnut Pesto! Contact RockvilleCommunity@wholefoods.com to register.

*Pasta Fresca with Chef Egg

Monday, April 16th

Whole Foods Market Silver Spring, 6:15 - 7:45 PM , Cost: Free

Tired of the same old pasta with jar sauce? Learn new ways to put your own personal spin on the classics! Chef Egg will show you how to make Potato Gnocchi with Lemon Artichoke Pesto, Easy Cheesy Ravioli and Homemade Marinara. Limit 20. Contact erik.berlin@wholefoods.com to register.

*Get Crabby with Chef Egg

Monday, April 23rd

Whole Foods Market Silver Spring, 6:15 - 7:45 PM , Cost: Free

Put those claws away! Chef Egg is already thinking of summers by the bay. In this class, you'll learn how to make Classic Crab Cakes with Grilled Caesar Salad paired with Spring Asparagus Soup. Limit 20, Contact erik.berlin@wholefoods.com to register.

*Get Crabby with Chef Egg

Tuesday, April 24th

Whole Foods Market Rockville, 6:30 – 8:00 PM , Cost: Free

Contact RockvilleCommunity@ wholefoods.com to register.

*Half-Pints Kids Club: Pizza with Chef Egg

Tuesday, April 24th

Whole Foods Market Rockville, 4:00-5:00PM , Cost: Free

Calling kids 5 – 12: It's time to get the dough rolling! Learn some easy ways to make your own Pizza with Chef Egg! Contact RockvilleCommunity@wholefoods.com to register.

*Half-Pints Kids Club: Sushi Class with Chef Egg and Genji Sushi

Thursday, April 26th

Whole Foods Market Silver Spring, 4:00-5:00PM , Cost: Free

Calling kids 5 – 12: It's time to get rolling! Learn some easy ways to make your own vegetable sushi at home with Chef Egg! Contact erik.berlin@wholefoods.com to register.

*The Chef Egg Live Cooking Eggsperience "Soups On"

Blue Moon Café in Fells Point

Thursday March 22nd 7:00-9:00pm

Join Chef Egg and his dynamic DJ, Capt Stubing as they take you on a live culinary voyage you will never forget. Warm up with Chef Egg as he teaches you how to make simple soups from scratch.

Menu:Curried Butternut Squash and Apple Soup, Spicy Thia Coconut Soup w/ Shrimp, Simple Tomato Soup with Parmesan Croutons.

Cost: $15

Purchase tickets at www.chefegg5.eventbrite.com

*Vietnamese Class with Chef Egg and Kim Lam Whole Foods Market Silver Spring

Tuesday, March 6th 6:15 - 7:45pm Join Chef Egg and local blogger Kim Lam as they teach you about the traditions and recipes of Vietnamese culture. Menu: Pho Soup, Spring Roll, and Bahn Mi Sandwiches.

Cost: Donations will be accepted for our Whole Planet Foundation fundraising drive.

*The Chef Egg Live Cooking Eggsperience "Home is Where the Art Is"

A Fundraiser for Pyramid Atlantic Arts Studio in Silver Spring MD

Thursday March 8th 7:00-9:00pm Learn the tricks of how to make restaurant quality cuisine in your own home. Chef Egg will not only show you how to prepare these vibrant dishes, he will also give you the skills you need to claim your culinary independence!

Menu: Parmesan Risotto, Spicy Garlic Shrimp and a pure fresh fruit sorbet.

Cost: Donations for this event will be accepted though ticket sales and at the event. Break out your piggy bank, change jar or even your wallets and check books. This year, Pyramid Atlantic is going to raise 1,000,000 pennies ($10,000) and we want you to get involved.

*Italian Seafood Cioppino with Chef Egg

Whole Foods Market Silver Spring

Monday, March 12th 6:15 - 7:45pm

Join Chef Egg as he shares the secrets of the savory Italian seafood stew, Cioppino. From the spicy red broth to the fresh seafood, you will learn how to prepare this dish for the whole family!

Cost: Donations will be accepted for our Whole Planet Foundation fundraising drive.

*The Chef Egg Live Cooking Eggsperience "Soups On"

Blue Moon Café in Fells Point

Thursday March 22nd 7:00-9:00pm

Join Chef Egg and his dynamic DJ, Capt Stubing as they take you on a live culinary voyage you will never forget. Warm up with Chef Egg as he teaches you how to make simple soups from scratch.

Menu:Curried Butternut Squash and Apple Soup Spicy Thia Coconut Soup w/ Shrimp, Simple Tomato Soup with Parmesan Croutons.

Cost: $15

*Central American Pupusas with Chef Egg

Whole Foods Market Silver Spring

Monday, March 26th 6:15-7:45p Pupusas are a traditional El Salvadorian staple of a thick hand crafted corn tortilla stuffed with various fillings.

Menu: Homemade Pupusas with a crunchy and refreshing Curtido salad and Red Tomato Salsa.

Cost: Donations will be accepted for our Whole Planet Foundation fundraising drive.

**The Chef Egg Live Cooking Eggsperience: "Crazy in Love" w/Chef Egg

Thursday, February 16th 7:00pm-9:00pm at the Blue Moon Cafe

Chef Egg is back to share some more love with Baltimore. In this Valentines Day themed class Chef Egg is going to teach you the tips and tricks of the pro's while cooking an easy meal that will melt in your mouth and your lover's heart.

You don't need to go out to an expensive dinner to show your love! In this class we will learn how to set the perfect mood, shop and prepare a romantic meal in a simple and inexpensive way. Learn how to pick fresh seafood, sear meats and sauté mushrooms like a master chef. After that we are going to make a decadent dessert you will never forget. Menu: Baked Oysters, Pizza Caprese, Beef Wellington, Vegan Chocolate Mousse $15 (plus fees) in Advance, $25 at the Door. Ticket Info www.chefegg3.eventbrite.com

Music by DJ Capt. Stubing This event is BYOB. Bring something to sip on!

Learn more about Chef Egg at www.chefegg.com and his show at www.cookingwithegg.com

*Spread the Love with Chef Egg

Monday, February 6th 6:30pm – 8:00pm at Whole Foods Market Silver Spring

Wednesday, February 8th 6:30pm-8:00pm at Whole Foods Market Rockville

Chef Egg loves to love and in this Valentine's Day themed class he will teach you how to prepare chocolate dipped strawberries, beef tenderloin w/mushrooms, homemade béarnaise sauce and grilled asparagus. Cost: Free

*Half Pint Kids Club with Chef Egg

Monday, February 9th 4:00-5:00pm at Whole Foods Market Silver Spring

Want to learn how to make your truffles? Half Pint's Clubbers will create their own Valentine's Day treats and decoratively wrap them for sharing. This class is great for kids ages 4 & up. Cost: Free

*Heart Health Cooking with Chef Egg

Monday, February 13th 6:30 – 8:00pm at Whole Foods Market Silver Spring Join Chef Egg as he teaches you how to eat hearty and fulfilling meals that will keep your heart pumping strong in the New Year. The menu includes flax seed encrusted tuna, sautéed kale, beans and tomato w/ garlic and a spinach, blueberry salad w/flax seed dressing. Cost: Free

*Mardi Gras w/ Chef Egg

Wednesday, February 15th 6:30pm-8:00pm at Whole Foods Market Rockville

Monday, February 27th 6:30 – 8:00pm at Whole Foods Market Silver Spring

Learn about Louisiana culture and Mardi Gras traditions while sampling favorites like Shrimp Etoufee, Fresh Beignets, Muffaletta Sandwich. Cost: Free

**The Chef Egg Live Cooking Eggsperience: "Crazy in Love" w/Chef Egg

Thursday, February 16th 7:00pm-9:00pm at the Blue Moon Cafe Chef Egg is back to share some more love with Baltimore. In this Valentines Day themed class Chef Egg is going to teach you the tips and tricks of the pro's while cooking an easy meal that will melt in your mouth and your lover's heart.

You don't need to go out to an expensive dinner to show your love! In this class we will learn how to set the perfect mood, shop and prepare a romantic meal in a simple and inexpensive way. Learn how to pick fresh seafood, sear meats and sauté mushrooms like a master chef. After that we are going to make a decadent dessert you will never forget. Menu: Baked Oysters, Pizza Caprese, Beef Wellington, Vegan Chocolate Mousse $15 (plus fees) in Advance, $25 at the Door. Ticket Info www.chefegg3.eventbrite.com

Music by DJ Capt. Stubing This event is BYOB. Bring something to sip on!

Learn more about Chef Egg at www.chefegg.com and his show at www.cookingwithegg.com

Quick, Easy and Healthy: New Year's Resolution with Chef Egg

Monday, January 9th @ Whole Foods Market Silver Spring

6:15pm - 7:30pm Cost: Free

Join us for our monthly Quick, Easy and Healthy class. This month let Chef Egg teach you how to make Halibut w/ Fennel and Tomato and Whole Wheat Pasta w/ Mushrooms and Peas. These recipes are sure to please the whole family!

The Chef Egg Live Cooking Eggsperience

Thursday, January 12 @ Blue Moon Café in Baltimore, MD

7:00-9:00pm Cost: $15 in Advance, $25 at the Door

Making his Baltimore debut, Chef Egg is going to teach you the tips and tricks of the pro's while cooking and sampling healthy and tasty recipes.

In this class we will learn how to shop for fresh foods that will keep you healthy all year long. From searing meats to steaming rice and grains, cutting whole pineapples and pealing ginger, the Chef Egg Live Eggsperience will put you on the path to culinary independence in the New Year!

Menu: Ginger Chicken w/ Fresh Tropical Salsa, Coconut Rice and Beans w/ Almonds

*Veggie Option Available **Music by DJ Capt. Stubing ***This event is BYOB!!!

For tickets visit http://chefegg2.eventbrite.com/

Bring Your Own Friend Event

Saturday, January 14 @ IKEA College Park

2:00pm - 4:00pm Cost: Free

Learn quick and easy Swedish recipes with popular products from our Swedish Food Market featuring Chef Egg. Location Swedish Food Market

Soup Swap with Chef Egg

Monday, January 16th @ Whole Foods Market Silver Spring

6:15pm - 7:45pm Cost: Free

January is National Soup Swap month! Let Chef Egg teach you how to throw a "Soup Swap" with your friends, neighbors and family. He will prepare Magic Mushroom Soup, Stuffed Potato and Beer Soup and Lemongrass and Chicken Udon Soup. Call your friends and get swapping!

Easy, Hearty Winter Meals with Chef Egg

Monday, January 23rd @ Whole Foods Market Silver Spring

6:15pm - 7:45pm Cost: Free

Take time out from the cold with Chef Egg as he prepares easy, rib sticking meals that will please your family and guests. Recipes include: Garlic Chicken Thighs w/ Roasted Red Peppers and Olives, Braised Lamb Tagine w/ Star Anise and Figs and Seitan w/ Grapes and Balsamic Onions.

Are you Eggsperienced?

Last month I hosted the first Chef Egg/ Cooking with Egg Live Experience at Pyramid Atlantic Art Studios in Silver Spring MD.

I invited local guest, artists and bloggers to this event so they could get a good feel for who I am and what I am all about.

We had some beverages and my friend DJ Dan aka Capt. Stubing, spun some really groovy tunes. It was like I had my own cooking soundtrack.

The art gallery had a great creative energy that was perfect for my stage show.

The group learned how to make one of my signature dishes, Ginger Chicken w/ Pineapple Salsa and we served that with Coconut Rice and Beans.

We learned some great techniques about steaming and flavoring rice, how to brown and sear meats the right way and most importantly, how to use our knives safely to cut fruits and vegetables.

The group asked really good questions during the show and they really got into it. They had a blast when I busted out the bear claw, ROAR!

Towards the end of the show we learned about my history, and what lead me to create my show, Cooking with Egg TV and website www.cookingwithegg.com.

The night ended with everyone sampling the food and asking questions. The group was very supportive and I got a lot of great feedback, tweets and re-tweets.

I want to thank Jose Dominguez at Pyramid Atlantic, DJ Dan, Ryan for bartending, Joe Foley Photography, Ben Gross and finally all of the people who showed to support me.

I plan on doing more evens like this in my hometown of Baltimore. My goal is to get the younger generation excited about incorporating a healthier lifestyle through cooking.

Now Get Crackin'! Chef Egg

Ginger Chicken Serves 4

1lb Chicken Thighs, Boneless, Skinless Salt and Pepper

2T Garlic Cloves, Chopped

1T Jalapeno, Chopped

1T Ginger, Chopped

1T Vegetable Oil

4 oz Ginger Beer

Marinate the chicken in the first 5 ingredients for 2 hours. Pre heat a skillet over medium heat, when the pan is hot, place the chicken in the pan in a single layer. Let the chicken brown on one side, about 5 minutes. When the meat is halfway cooked, flip the chicken and brown on the other side. Deglaze the pan with the ginger beer to create a glaze for the chicken. Serve hot with coconut rice and fresh fruit salsa.

Coconut Rice and Beans

1.5 C Rice

3 C Water

12 oz Black Beans, Rinsed

4T Dried Coconut, Toasted

¼ C Sliced Almonds

Pre heat a medium pot over high heat. Boil the water, add the rice and beans, stir, drop the heat and cover. Cook for 20 minutes and check for doneness. When the rice has cooked through, turn the heat off and let sit for 10 minutes. Fluff the rice with a fork and garnish with coconut and almonds.

Fresh Fruit Salsa

½ Pineapple, Diced

½ Red Onion, Diced

1 Bell Pepper, Diced

1 Cilantro Bunch, Chopped

Place all of the ingredients in a bowl and toss to combine. Refrigerate until service

Quick, Easy, Healthy: Home Cooking with Chef Egg

Monday, December 5th 6:15pm - 7:30pm Cost: Free

Chef Egg will teach you how to prepare a healthy, simple, elegant and seasonal meal that the whole family can enjoy. Sauteed Brussels Sprouts and Radicchio, Apricot Glazed Chicken and a Root Vegetable Mash w/ Chives

Limit 20; Contact Chef Egg to reserve your space.

Holiday Entertaining with Chef Egg

Monday, December 12th 6:15pm - 7:45pm Cost:Free

Let Whole Foods Market take the mystery out of your holiday entertaining. Join Chef Egg as he teaches you how to assemble the perfect Cheese and Fruit Platter, make Stuffed French Brie , brew Spiced Apple Cider, roast Crab Stuffed Mushrooms, and prepare savory Smoked Salmon Canapés.

Limit 20; Contact Chef Egg to reserve your space.

Italian Feast of the Seven Fishes with Chef Egg

Monday, December 19th 6:15pm - 7:45pm Cost: Free

Join Chef Egg and Seafood Team Leader, Sarah Haser as they prepare for the Feast of the 7 Fishes. This grand meal is a traditional southern Italian celebration on the eve of Christmas. Our team will prepare Shrimp Cocktail, Baked Oysters w/ Horseradish and Bacon, Cod w/ Shallot Buerre Blanc, Mussels w/ White Wine, Capers and Tomatoes, Fried Calamari w/ Remoulade , Apple Cranberry Stuffed Salmon and Scallops w/ Frisee and Sherry Vinaigrette.

Limit 20; Contact Chef Egg to reserve your space.

Last spring I had the pleasure of donating a private Chef Egg Eggsperience to the American Heart Association of Howard County's Charity Ball. This is a charity that means a lot to me as my family has a long history of heart disease. The winner of the auction item was Mr. and Mrs. Gibbons of Howard County and I sure had a great time cooking for them and their guests.

It was a cold and snowy night and all of the guests showed up in great spirits, ready to get cooking with Chef Egg. We began the evening in the Gibbons family's beautiful home that was spacious and warmed by a roaring fire. The kitchen was a chef's dream, 6 burner Vulcan range, 3 ovens, 2 sinks and dishwashers and has a kitchen view of rolling farm land. I have to say that this was the sweetest kitchen I have ever cooked in.

I had a great time teaching this group about knife skills and cooking technique and sampling new and seasonal flavors. They were a great bunch of people, loved the food, had a rousing time learning, singing, dancing and enjoying the cozy evening together. Needless to say the evening was a huge success with all of the guests cleaning there plates and leaving with big smiles!

American Heart Association, Heart Ball Charity Dinner October 29, 2011

Autumnal Equinox Salad

8 oz Baby Greens

1 Pomegranate, Seeded

8 oz Cherry Glen Goat Cheese

¼ C Toasted Pepitas

Toss the greens, seeds and pepitas in a bowl with a small amount of dressing. Place the greens on a plate and garnish with the goat cheese. Serve with the Pear Flatbread.

Chevre and Pear Flatbread

4 Pita Bread

1 Pear, Sliced

2 T Olive Oil

8 oz Chevre

2 oz Arugula

Pre heat the oven to 425º F. Place flat breads on a baking sheet top with sliced pear and cheese, season with salt and pepper and drizzle with olive oil. Bake for 10 minutes then broil for one minute. Garnish with chopped arugula.

Margarita Flat Breads

4 Pita Bread

4 oz Divina Roasted Tomatoes

8 oz Fresh Mozzarella Cheese

1t Salt and Pepper

Pre heat the oven to 425º F. Place flat breads on a baking sheet top with sliced tomatoes and mozzarella cheese, season with salt and pepper and drizzle with olive oil. Bake for 10 minutes then broil for one minute. Garnish with chopped arugula or basil.

Spanish Garlic Shrimp Tapas

1# Shrimp, Peeled and De veined

1t Salt and Pepper

2 t Paprika

1 t Chili Flakes

T Olive Oil

2T Garlic, Chopped 2T Cognac

Season the shrimp with the salt, pepper, paprika and chili flakes. Pre heat a skillet over medium heat, add the oil and saute the garlic for 30 seconds. Add the shrimp to the pan and brown on all sides until cooked through, about 3 minutes. Garnish with parsley and serve immediately.

Seared Delmonico Chuck Steak

4 Delmonico Chuck Steak, 6 oz

2 T Borsari Seasoning

Season the steaks and let them come up to room temperature. Pre heat a skillet over medium heat, add a drop of oil to the pan, place the steaks in and let them sear until golden brown. Turn the steaks over and sear on the other side until cooked through. You can finish cooking the steaks in a 425º F oven until your desired temperature.

Sweet Potato Hash

3 T Olive Oil

2 Sweet Potato, Chopped

1 Red Onion, Chopped

2 Red Bell Pepper, Chopped 2 Celery Stalks, Chopped

1 Zucchini, Chopped

Salt and Pepper

Pre heat a skillet over medium heat, add the oil to the pan, when it starts to smoke, add the vegetables and toss. Cook for 3 minutes and toss, continue cooking like this over low heat until the vegetables are soft and have caramelized, about 45-60 minutes.

Dark Chocolate Ganach with Almond

1 C Dark Chocolate

1 C Cream

1 T Orange Liquor

¼ C Almond, Toasted

Heat the cream in a small pot, when it starts to scald, add the chocolate and liquor. Turn off the heat then stir to combine. Pour this mixture into a bowl and let it set. Serve small in small portions and garnish with toasted almonds.

Pure Fruit Sorbet

2 C Frozen Mango

2 T Orange Liquor

Toss the fruit with the liquor and blend in a food processor until smooth. Place in freezer to set.

White Chocolate Panna Cotta

1 Gelatin Packet

3oz Water

3 C Half and Half

½ C Sugar

1T Vanilla Extract

3 oz White Chocolate, Chopped

Dissolve the gelatin in the water and set aside. Place the half and half and sugar in a small pot and stir to dissolve. Add the chocolate and stir to melt, add the vanilla and gelatin mixture and stir to combine. Let this mixture cool completely, pour into small cups and let set in the fridge.Garnish with mint or seasonal pomegranate seeds.

Beneath the Shell: A day in the life of Chef Egg #1 My Day Job

My name is Chef Egg and I have dedicated my personal and professional life to teaching people of all ages and backgrounds how to cook. My mission is to inspire people to claim their culinary independence! To free the the people of the world from a frozen, boxed and fast food prison.

When I am not working at my day job as a culinary instructor with Whole Foods Market, I cater small parties and private cooking events. I also cook for my friends and family and as you know, I produce the "Cooking with Egg" TV program. These activities take up most of my time and require a huge amount of heart, dedication and money. Like I said, this is my passion and life's mission. In this series of blog posts I am going to bring you along on my adventures at my day job and into new opportunities that come my way.

During the day I have to go to job like everyone else. I am lucky to have a great career as a culinary instructor with Whole Foods Market in Silver Spring Maryland just outside of Washington DC. It's very challenging, crazy and most important, ever changing. I teach seasonal cooking lessons in the store and provide our local community with culinary outreach programs.

This area is racially and economically and age diverse, has a great creative and up and coming food scene and is host to great non-profits, television production studios and radio stations. It's a ripe training ground for a teacher like me.

During any given week I could be roaming the isles of my store helping customers, teaching elementary school kids how to make salads with vegetable they have grown. My favorite events are when I work with returning soldiers and veterans with disabilities how to prepare meals, making gazpacho or smoothies at the local retirement home or teaching single mothers how to use knives properly.

I have taught lessons at Children National Medical Center, Walter Reed and Bethesda Naval Hospitals, The White House, NASA, Discovery headquarters, public and private schools, health fairs, local farmers markets, non profits and Whole Foods Markets in DC, Maryland and Baltimore. Needless to say I have the best job in the world, its rewarding and most important, it lets me get involved with the public and spread my knowledge.

I am blessed to have found my calling and I can't wait to see what the future holds.

Now lets get crackin'! Chef Egg