Thursday, August 31
6:30 pm - 9:30 pm
If French technique is your favorite style of cooking, but you are looking for a healthier alternative to a heavy meal that won’t leave you feeling weighed down, join us as we take your taste buds to the cote d’ azure! In this class you will learn how to perfectly sear fresh tuna and add the perfect amount of saffron threads to your bouillabaisse. Students will recreate some of the popular dishes that make the south of France so irresistible and we’ll do it in a way that only NGI can- healthier.
Salad Nicoise with Lemon-Pepper Crusted Tuna
Mussels in Garlic-Saffron Broth
Lemon, Wine, and Garlic-Braised Artichokes
Lemon-Lavender cake with Blackberry Coulis and Whipped Cream
Elliott Prag, full-time Chef Instructor and Curriculum Development Manager, joined Natural Gourmet Institute in 1999. Elliott holds a Bachelor's Degree from Wayne State University in Detroit, Michigan, and graduated from NGI's Chef’s Training Program in 1995. Thereafter, he worked in numerous New York natural food restaurants before pursuing and developing his private chef business. In 1999, he expanded his business by founding Siegfried & Prag, Caterers. In 2003, Elliott traveled to Sofia, Bulgaria for two years, where he opened, as Executive Chef, Kibea Restaurant, the first health-supportive restaurant in the Balkans. Elliott is a frequent contributor to Vegetarian Times.
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