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 106:30 - 9:00pm

$45.00

Menu coming soon...

Appetizer

Three Green Salad with Lemon Zest Vinaigrette; Pink Pepper Toasted Pepitas with Avocado, Strawberries and Greenmarket Local Herbs

Entree

Seasonal Quinoa Pilaf, Green Peas, Pine Nut Ricotta Stuffed Squash Blossom; Navy Bean and Red Beet Coulis with Gotham Greens Basil Pesto;
Smoky Kale, Herb Marinated Zucchini, Pickled Daikon

Dessert

Vanilla Bean marbled with Raspberry, and Mint Chocolate Ice Cream Sandwiches, Fresh Picked Berries, Raspberry Puree

Friday, July 177:00pm - 9:00pm

$45.00

Menu coming soon...

Appetizer

Watercress -Jicama Salad with Lime Mint Mojito Dressing; Pickled Red Onion, Mango, Served with Mariquitas and an Avocado Puree

Entree

Ropa Vieja with Marinated Cremini, Oyster, and Shiitake mushrooms, Yellow Rice and Sautéed Green Beans with Baked Yucca Chip

Dessert

Guava Swirl Cheesecake and Pineapple Sorbet with Cafecito Chocolate Bark and Guava Sauce

Friday, July 247:00pm - 9:00pm

$45.00

Menu developed by Chef Olivia Roszkowski; CTP 250 will be graduating this evening.

Appetizer

Market Greens, Bruleed Local Peaches, Cashew Mozzarella; Agrodolce Roasted Chickpeas, Dehydrated Spiced Fennel; Polenta ‘Panzanella’ Croutons, Aged White Balsamic

Entree

Eggplant Rollatini, Crushed Tomatoes, Gotham Greens Basil Pesto; Massaged Kale, Golden Raisins, Crispy Capers; Grilled Zucchini Timbale, Cannellini Puree, Onion Tuile; Portobella-Tempeh Meatballs; Smoked Olive Tapenade, Miso "Parmesan"

Dessert

Miniature Purple Plum Tortes; 'Crème fraiche’, Raw Cacao Truffles; Limoncello-infused Cherries, Vanilla-scented Farro

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?