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, July 316:30 pm - 9:00pm

$45.00

This menu was developed and will be executed by CTP 246.

Appetizer

Gazpacho Shooter; Mushroom Taco with Housemade Tortilla; Guacamole with Sweet Potato Chips

Entree

Adobo Black Bean Tamale with Tofu Sour Cream; Spiced Pepitas, Grilled Shishito Peppers and Jicama Salad

Dessert

Pineapple Flan; Chocolate Dipped Hazelnut Cookie; Creamy Rhubarb Sorbet

Friday, August 77:00pm - 9:00pm

$45.00

This Thai-inspired menu was created and will be executed by CTP 252 (Group A). CTP 246 will be graduating this evening.

Appetizer

Tempeh-Cremini Spring Rolls with Sweet and Spicy Dipping Sauce; Green Papaya Salad with Spiced Peanuts and Chili-Lime Vinaigrette

Entree

Market Vegetable Thai Curry with Garlic-Ginger Infused Tofu; Roasted Beech Mushroom Nests and Saffron-Laced Jasmine Rice

Dessert

Avocado-Lime and Coconut-Ginger Macaroon Ice Cream Cake; Lemongrass Scented Summer Melon with Tropical Mango Coulis

Friday, August 146:30pm - 9:00pm

$45.00

This picnic-inspired menu was created and will be executed by CTP 252 (Group B).

Appetizer

Watermelon Gazpacho with Cucumber, Red Pepper and Basil Infused Oil; Summer Greens, Grilled Corn, Avocado, Heirloom Tomato, Spiced Pistachios

Entree

BBQ Pulled Mushrooms on House Made Buns; ‘Kale’ Slaw, Onion Tuile, Pickled Vegetables; Potato Salad with Green Peas and Fresh Herb Dressing

Dessert

Pie-Flavored Ice Cream Pop Trio: Bourbon Peach, Blueberry Crumble and Cherry Chocolate

Friday, August 217:00pm - 9:00pm

$45.00

This menu was developed by Chef Ann Nunziata and will be executed with assistance from student chefs. CTP 252 will be graduating this evening.

Appetizer

Grilled King Oyster Mushroom & Local Corn Salad With Cucumber, Pickled Red Onion & Market Baby Lettuce with Cilantro-Jalapeno Avocado Dressing

Entree

Golden Red Lentil Patties and Lemon-Scented Black Quinoa with Roasted Cauliflower & Pine Nuts; Garlicky Rainbow Chard; Basil-Mint Pesto; Curly Turnip Oven Fries

Dessert

Summer Peach Ice Cream and Chilled Triple Chocolate Brownie; Raspberry Coulis; Canela-Spiced Pecan Crumb

Friday, August 286:30pm - 8:30pm

$45.00

Join NGI & the Center for Mind-Body Medicine for a delicious evening of summer hors d’oeuvres! You’ll meet like-minded individuals and learn more about the Food As Medicine Conference coming up this fall. (Event is open to the public; conference registration not required.) Event is BYOB and starts promptly at 6:30pm.

Appetizer

-Crostini with Smoked Local Arctic Char, Chili Aioli & Pickled Cucumber
-Chilled Watermelon Gazpacho Shooters (vegan, gluten-free)
-Lime Marinated Mushroom Ceviche with Crispy Chipotle Tortilla (vegan, gluten-free)
-Grilled Summer Vegetable & Sweet Herb Pesto on Housemade Whole Wheat Flatbread (vegan)
-Crispy Falafel Salad with Fire Roasted Red Peppers & Tahini Dressing (vegan, gluten-free)
-Local Flounder Fish Tacos with Radish, Avocado, & Grilled Corn
-Blueberry Cashew Cheesecake (vegan, gluten-free)
-Chocolate Hazelnut Tartlets (vegan)
-Hibiscus Limeade (vegan, gluten-free)

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?