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.
Friday, April 246:30pm - 9:00pm
This evening's event will be an Earth Day-themed hors d’oeuvres party, a benefit event for Chef’s Collaborative with guest Chef Matthew Weingarten. The event is BYOB. Menu: -Baby beets with poppy seed cream -Charred leek crostini with almond Romesco -Sweet mint-pickled rhubarb caprese -Spring pea and pistachio birds' nests -Cumin roasted lamb with hibiscus -Pacific groundfish ceviche with local spring shoots -Halva mousse with cocoa nib brittle -Last winter’s citrus tarts
Friday, May 16:30pm - 9:00pm
This menu was developed and will be executed by CTP 241.
Chickpea Croquette with Cilantro-Mint Chutney and Tamarind Sauce; Green and Red Cabbage Slaw with Citrus Vinaigrette; Spicy Pomegranate Relish
Mung Bean Dhal with Tofu “Paneer," Brown Basmati Rice Pilau, Beetroot-Apple Chutney with Ginger and Sautéed Spicy Spinach
This evening's event will be a buffet-style ramen party. The menu was developed by Chef Hideyo Yamada and will be prepared with assistance from student chefs; the menu is gluten-free. -Soups: Goma miso soup & shoyu soup -Noodles: Thin rice noodles & ramen noodles -Toppings: Stir-fried spicy cabbage with shimeji mushrooms, steamed baby bok choy with sesame oil, hard -boiled eggs, marinated tofu with Chinese 5-spice sauce, tender fish balls -Sides: Babaganush with rice crackers, Asian-spiced mixed nuts -Dessert: Strawberry Mochi ice cream, black bean brownie
Friday, May 157:00pm - 9:00pm
This menu is developed and will be executed by CTP 248 (Group A).
Green Salad with Watermelon Radishes, Oranges, Pickled Beets and Spiced Pecans with Sherry Vinaigrette
Cannellini and Portabella Pot Pie with Spring Vegetables and Stout, Topped with Parsley Biscuit, Served with Garlic-Roasted Baby Carrots, Grilled Red Onions and Warm Kale Salad
Lemon-Raspberry Bavarian, Pistachio Crumble, Chocolate Sauce and Fresh Raspberries
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.