3 Gourmet Courses: Healthy, Delicious and BYOB.

On Friday night, we set the tables, light the candles and put our chefs to work creating a family dinner like no other in New York City. Each week features a unique 3-course vegetarian meal prepared by Chef’s Training Program students and instructors. We use seasonal, local, fresh, traditional and whole ingredients, often vegan and/or gluten-free. BYOB and only $45, Friday Night Dinner is one of the best values for a night out on the town to be had in this city.

New York Critic's Pick
CBS New York Best Things to Do in New York
Time Out New York Best of New York 2013

Friday, May 296:30pm - 9:00pm

$45.00

This menu was developed by Chef Olivia Roszkowski and will be executed with help from student chefs.

Appetizer

Chilled Cucumber Ramp Gazpacho with Quick Pickled Radishes; Petit Greens with Aged Nut Cheese, Marinated Olives, Avocado, Kale Crackers, and Tarragon Vinaigrette

Entree

Pesto-Infused Springtime Risotto with Roasted Trumpet Mushroom 'Scallops'; Grilled Asparagus and Smoked Portobello Carpaccio; Gigante Beans in Garlic Confit and Parsnip 'Bechamel'

Dessert

Dark Chocolate Fondue with Strawberries and Frozen Cheesecake Pops; Bite-sized Brownies, Pretzel, Peanut Butter Cookie

Friday, June 56:30pm - 9:00pm

$45.00

This menu was developed by CTP alumni Tracy Koy and Cara Lanzi, and will be executed with assistance from student chefs.

Appetizer

Three Mushroom Ceviche, Creamy Avocado Mousse and Crispy Sesame-Wasabi Cracker

Entree

Tempeh Teriyaki, Forbidden Rice Pilaf and Garlic-Ginger Bok Choy with Red Curry Peanut Sauce and Salsa Verde

Dessert

Lemon-Basil Sorbet, Dark Chocolate Bark with Crispy Red Quinoa, Spiced Sunflower Seeds and Dried Cranberries

Friday, June 126:30pm - 9:00pm

$45.00

This menu is developed by Chefs Hideyo Yamada and Rieko Sakuramoto, and will be executed with assistance from student chefs.

Appetizer

Green Pea-Mint Pannacotta; Yellow Zucchini Griller with Fresh Ratatouille; Green Salad with Asparagus and Maple-Mustard Dressing

Entree

Creamy Tofu-Mushroom Croquette; Black and Long Grain Rice Pilaf with Veggies; Apricot and Fennel Salad; Sautéed Garlic Scapes; Chimichurri

Dessert

Strawberry Mille-Feuille; Chocolate Bark with Pistachios; Rose-Raspberry Sorbet

Natural Gourmet Institute provides the perfect training for environmentally aware, health conscious cooks who are in search of tools and techniques to make real food truly delicious.

Michael Anthony
Executive Chef at Gramercy Tavern

Check out CTP

Want to book a private party for 10 or more people?