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 16:30pm - 9:00pm

$45.00

This menu was developed and will be executed by CTP 241.

"Indian Spring"

Appetizer

Chickpea Croquette with Cilantro-Mint Chutney and Tamarind Sauce; Green and Red Cabbage Slaw with Citrus Vinaigrette; Spicy Pomegranate Relish

Entree

Mung Bean Dhal with Tofu “Paneer," Brown Basmati Rice Pilau, Beetroot-Apple Chutney with Ginger and Sautéed Spicy Spinach

Dessert

Frozen Mango Lassi and Ginger-Coconut Terrine; Rose-Saffron Pistachio Cookie; Hibiscus-Lime Syrup

Friday, May 86:30pm - 9:00pm

$45.00


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

$45.00

This menu is developed and will be executed by CTP 248 (Group A).

Appetizer

Green Salad with Watermelon Radishes, Oranges, Pickled Beets and Spiced Pecans with Sherry Vinaigrette

Entree

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

Dessert

Lemon-Raspberry Bavarian, Pistachio Crumble, Chocolate Sauce and Fresh Raspberries

Friday, May 226:30pm - 9:00pm

$45.00

This menu was developed and will be executed by CTP 248 (Group B).

Appetizer

Frisée-Radicchio Salad with Mango, Jicama, Radishes and Spiced Pepitas with Meyer Lemon Vinaigrette; Cornmeal-Crusted Avocado Fritters

Entree

Black Bean Cakes with Red Chile Sauce, Cilantro-Lime Rice, Watercress, Garlic Chips and Tomatillo Salsa; Chili-Maple Glazed Carrots, and Sautéed Kale

Dessert

Mexican Chocolate Brownie, Cinnamon-Vanilla Ice Cream, Grilled Pineapple and Pineapple Reduction

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?