Winter-to-Spring Feast from Cooking with the Muse | Natural Gourmet Institute

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Recreational classes, certificate programs, and Friday Night Dinners will continue through March 2019 at NGI’s Flatiron location. We have a lot of exciting programs scheduled, which are sure to sell out! We look forward to having the NGI community be a part of the final programs on 21st Street.

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Hands-On

Winter-to-Spring Feast from Cooking with the Muse

Wednesday, March 13

6:30 pm - 9:30 pm

Tickets

Sorry, this class is full! Please click the button below to be added to the waitlist.Join WaitlistWinter-to-Spring Feast from Cooking with the Muse (3/13/19) 6:30-9:30pm$160.00

Mid-March is a season of unlocking, when winter is getting tiresome but spring has not yet quite arrived. This menu from Myra Kornfeld’s Cooking with the Muse bridges the two seasons in an exciting technique-oriented class suitable for everyone from vegetarians to omnivores. You’ll learn how to melt brown butter to just the right point, properly prepare nuts for digestibility and flavor, lacto-ferment your own kraut, braise-roast cauliflower to a luscious consistency, and roast and spice monkfish to perfection.

Each group will make the entire menu, and everyone will take home a signed, hard-cover copy of Myra’s Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry, and Literary Fare and a jar of ruby kraut to ferment!

Similar to a concert or sporting event, a​ll NGI programs are date-specific​. Therefore, all single-session classes, multi-day programs, and dinners are non-refundable and cannot be rescheduled to a later date. If you are unable to attend a class or dinner, you are welcome to send someone in your place.

Please email info@nginyc.com if you are cancelling your registration or transferring your spot to another person. Students who cannot attend a class are eligible to receive the recipes and materials covered in class.

FAQ

Dishes We'll Cover

Roasted Spanish Monkfish with Roasted Broccoli Rabe

Braise-Roasted Cauliflower Puree

Roasted Root Vegetable and French Lentil Stew

Braised Greens with Lemon-Thyme Brown Butter

Ruby Red Kraut

Amaretti Cookies (Almond Cookies made with Sprouted Nuts)

*This menu is gluten-free.

About the Instructor

Myra Kornfeld is a chef, author and educator and author of 4 cookbooks. Her most recent award-winning cookbook is Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry, and Literary Fare, co-authored with Stephen Massimilla. Myra is a veteran teacher; magazine contributor; restaurant menu consultant; and the recipe coordinator. She also specializes in team-building events and cooking parties. Visit cookingwiththemuse.com and MyraKornfeld.com.

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