Friday Night Dinner


On Friday night, Natural Gourmet Institute is transformed into an intimate dining room, where our Chef’s Training Program students and instructors prepare a three-course vegetarian Friday Night Dinner that is innovative, delicious and beautifully presented.

Dinners are prix-fixe and BYOB

Dinner starts promptly at 6:30pm (unless otherwise noted)


Friday Night Dinner September 19
48.99

Menu: Created and Executed by NGI Alumni Brian Olin and Jeffrey Mason 

Appetizer

Watermelon and Pickled Radish Salad with Pistachios and Chili Oil

Arugula and Fines Herbes Salad

Entrée

Summer Succotash with Mushrooms

Barbeque Tempeh

Smokey Greens

Dessert

Lemon Olive Oil Cake with Grilled Peaches and

Blueberries in Lavender Syrup

10% of proceeds from tonight's Friday Night Dinner will go Wholesome Wave, whose mission is to enable people in underserved urban and rural communities to make healthier food choices by increasing affordability and access to fresh, locally grown foods in ways that improve health, generate revenue for small and mid-sized farms, and bolster local and regional economies.

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Friday Night Dinner October 10
48.99

Menu: Developed and executed by students of CTP 240

Appetizer

Portabella with Pine Nut Ricotta

Cherry Tomato-Basil Salad with Mixed Greens & White Balsamic Vinaigrette

Entree

Three-grain Risotto & Tempeh Sausage

Butternut Squash, Pearl Onions & Broccolini with Parsley Pistou

Dessert

Chocolate Terrine

Almond Custard

Raspberry Coulis & Ginger Crisps

10% of proceeds from tonight's Friday Night Dinner will go charity.

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