February 2019

South East Asian Cooking

Asian cooking has many styles, in this class you will focus on the south east region where flavor is king. Travel abroad using only your palate for a look into many of your favorite Asian dishes. Each class is built upon techniques, with multiple recipes covering the various techniques. Although students will not have hands on experience with each recipe, they will learn techniques for each and be able to taste all completed dishes at the end of the class.…

Cheryl Perry

Wednesday, February 20

6:30pm — 9:30pm

Hands-On

Vegan Umami: A 3-Day Intensive Course

Get ready to take your vegan cooking to the next level by unleashing the fifth taste, known as umami, described as the “flavor beyond all flavors.” Chef Olivia Roszkowski will reveal how to heighten the glutamate molecules in umami-rich, health-supportive ingredients. In the kitchen culinary lab, you will perform malliard reactions (A chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor) in the form of caramelizing, roasting, smoking, confit-ing, and grilling to coax incredible flavor out of the simplest, high quality…

Olivia Roszkowski

Monday, February 25

9:30am — 4:00pm

Hands-On

Meatless Monday Through Sunday

When it comes to healthy eating practices, no one can argue the importance of including whole food, plant-based ingredients on your plate. We’ve taken the “Meatless Monday” campaign and applied it to any day of the week. Learn how to incorporate more vegetables, whole grains, and beans into your diet with ease. These recipes with take you beyond Monday with robust yet simple-to-prepare vegan dishes. We’ll also discuss the health benefits of a vegetarian diet, the best sources for protein, and how to obtain important vitamins and minerals.…

Elliott Prag

Monday, February 25

6:30pm — 9:30pm

Demonstration, Hands-On

March 2019

Vegetarian Indian Street Food

In this hands on class, you will explore the wonderful world of diverse and delicious vegetarian Indian street foods. Chef Rich LaMarita will teach you a variety of culinary techniques using some exotic and some familiar ingredients to make croquettes, savory pancakes, paneer [homemade cheese], chaat salads and frankies. This class is sure to spice up your cooking repertoire. Each class is built upon techniques, with multiple recipes covering the various techniques. Although students will not have hands on experience…

Richard LaMarita

Monday, March 4

6:30pm — 9:30pm

Hands-On

Upgrade Your Desk Lunch

A great lunch should be a delicious and healthful mid-point meal between breakfast and dinner, sustaining your energy and helping you avoid crashing in the second half of the day. Join our NGI chef for a full menu that will inspire you to make more satisfying desk lunches and less Standard American Diet meals. Whether you meal prep your lunches for the week or take leftovers from dinner, this class will give you the opportunity to learn how to make a variety of…

Elliott Prag

Monday, March 4

6:30pm — 9:30pm

Demonstration, Hands-On

Delectable Dosa: The Art of Making Indian Crepes

Long before the advent of American fast food, there was the dosa – a crispy crepe made from rice and lentils. This crunchy, tangy wrapper perfectly complements an array of light yet savory fillings that are perfect for a quick meal. These crepes are satisfying in a way that no burrito or wrap could ever be, and they happen to be gluten free. Join Chef Richard LaMarita to make a variety of dosas with chutneys, a sambar, and a refreshing…

Richard LaMarita

Tuesday, March 5

10:30am — 1:30pm

Hands-On

Eat the Rainbow: Color Nutrition on a Plate

Feast your eyes on the rainbow of plant-based cuisine! Naturally-bright colors are nature’s way of telling us that our food is nutritionally-dense and high in antioxidants and vitamins. We’ll discuss which cooking techniques to use to enhance each color (no more drab green vegetables!), as well as how we can apply color psychology to our meal planning to improve our mood. Learn how each color pigment (phytochemical) in food are important nutrients in your diet, and the different health benefits…

Ann Nunziata

Wednesday, March 6

6:30pm — 9:30pm

Hands-On, Lecture

Vegan Tea Time Desserts: Spring Menu

Vegan baking enthusiasts: preheat your ovens, grab a whisk, and prepare yourself for deeply satisfying desserts. Join Chef Ann Nunziata, former “Afternoons at the Inn” pastry chef at the renowned all-vegan Ravens’ Restaurant, in giving your favorite Tea Time classics an updated, modern twist. Learn her best-kept secrets for creating indulgent AND healthy-supportive sweets using whole grain flours, unprocessed fats, unrefined sweeteners, and heart-healthy fruits, seeds, and nuts. Goodbye sugar rush, hello heavenly cakes, gooey brownies, and dreamy ice cream.…

Ann Nunziata

Sunday, March 10

10:30am — 1:30pm

Hands-On

Vegan Desserts: A 3-Day Intensive Workshop

Immerse yourself in the wondrous world of vegan desserts during this exciting three-day workshop. The in-depth course will give you hands-on experience with the ingredients, tools, and techniques needed to confidently prepare outstanding desserts free of dairy, eggs, refined sweeteners, and margarine. Under the guidance of Natural Gourmet Institute’s expert vegan pastry chefs, you will learn how to transform wholesome plant-based ingredients into chewy cookies and bars, perfect pies, truffles, layer cakes, ice creams, and more. Plus, you’ll turn your…

NGI Chef’s Training Program Faculty

Monday, March 11

9:30am — 4:00pm

Demonstration, Hands-On

Vegan Entrées for Meat Lovers

Who says you have to be a vegetarian to enjoy hearty and heart healthy meat free meals? This class was especially designed for those who enjoy a full satisfying meal. Perfect for anyone transitioning into a plant preferred lifestyle. These dishes will inspire the pickiest of eaters and take a traditional into a transitional success. Each class is built upon techniques, with multiple recipes covering the various techniques. Although students will not have hands on experience with each recipe, they will…

Ann Nunziata

Monday, March 11

6:30pm — 9:30pm

Hands-On

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