Altoona Hy-Vee Club Room Classes & Events

The Hy-Vee Club Room

4/24/14 - Smart Chicken Class - 6:00 p.m. - $20

Come try a tapas-style menu featuring a variety of our Smart Chicken products. Also, learn all about Smart Chicken and why it is unique. Class cost is $20 per person. Everyone will leave with a FREE package of Smart Chicken, a cutting board and reusable bag.

On the Menu:
Caribbean-style drummies with strawberry jalapeno BBQ sauce
Smart Chicken salad crostini with strawberry-rhubarb jam
Spring salad with Italian-marinated charbroiled chicken breast
Tuscan-style chicken meatballs over a bed of spaghetti squash with savory wine sauce
Marinated boneless chicken thigh served over Mediterranean-style couscous

4/26/14 - Kids' Cooking Class - 9:30 a.m. - $10

 

5/3/14 - Baby & Toddler Expo - 10:00 a.m. - 2:30 p.m. - *FREE EVENT*

Baby (0 to 24 months) and toddler (2 to 4 years) cutest photo contest, guest speakers and demos, free mini-makeovers for moms, swag bags to the first 20 moms/grandmas, prize drawings!

5/6/14 - Sushi Cooking Class - 6:00 p.m. - $35

Impress your friends and family by learning to make your own sushi!  You will receive your own sushi making tool and cutting board to take home - with Chef Kevin & Sushi Chef Rachel.

Registration Policies
Enrollment is on a first-come basis. Register at the Altoona Hy-Vee Customer Service or by calling Kelly Caylor at 515-967-7676 or e-mail 1011cateringmgr@hy-vee.com

Payment is required at the time of registration.

If a class is sold out, your name may be added to the wait list and you will not be charged for the class.

Hy-Vee reserves the right to cancel a class due to enrollment or emergency situations.

Requests for refunds or transfers will be honored if Hy-Vee is notified at least 4 days prior to class.

Cancellation Policy Cancellations are accepted 4 days prior to class. 

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All classes require pre-registration; seats are limited.  For more information about these classes, e-mail Kelly Caylor at  1011cateringmgr@hy-vee.com or call 515-967-7676.

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