February 2018

Season’s Best Superfoods

Chef Shauna Keeler, MS RD has returned with her passion for superfoods to teach you how to make a variety of seasonal dishes that are nutritious, simple and fun to make. She’ll break down what it is about the ingredients (some new, some old) that make them so “super!” including how they’re high in vitamins, minerals and antioxidants. Plus, you’ll learn how to prepare and include a variety of these special foods in your own party menus, to support optimal health for everyone…

Shauna Keeler

Thursday, February 22

6:30pm — 9:30pm

Hands-On

Starting a Culinary Business: Bringing Your Idea to Life

Join us for an information-packed event hosted by Chef Barbara Rich, NGI Chef Instructor and Career Services Manager. The day will consist of three intimate workshops and discussions, focusing on various aspects of starting a culinary business. See the full itinerary below! 9:45am-10:45am – Terry Frishman, CEO, Culinest, a NYC-based boutique consultancy and educator Topic: 4 Key Steps to Define Your WHY: What really inspires you at work? What kind of positive impact do you want to make? This exciting…

Barbara Rich

Saturday, February 24

9:30am — 1:30pm

Lecture

Knife Skills

Learning to use a sharp knife properly and safely is essential to good cooking. You’ll prepare your meals in half the time as you effectively master knife techniques for mincing, dicing, slicing and more. You’ll learn how to select and care for your knives as well as how to sharpen and hone them along with your skills. A satisfying, seasonal vegan meal will be served from the ingredients you cut. Cancellation Policy FAQ

Alexandra Borgia

Sunday, February 25

10:30am — 1:30pm

Hands-On

Baking the Paleo Way – Grain-Free and Delicious

Join Chef Cara Lanzi, NGI alumna and owner of Simply Honest Kitchen, as she guides you through her specialty of ovo-vegetarian baking, the Paleo way. Paleo dining is an effort to eat the way our ancestors ate: foods they could hunt or gather. In this vegetarian class, we’ll approach this ancient way of eating with a contemporary twist using health-supportive, Paleo ingredients including a variety of nut flours and starch based, root vegetable binders like arrowroot. We’ll also use unprocessed,…

Cara Lanzi

Monday, February 26

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, February 27

6:30pm — 9:30pm

Hands-On

Vegetarian Soul Food

Soul food should feed your soul, not your hips. Join us as we reimagine a healthy take on this classic southern style of cooking, all the flavor minus the added calories. You will learn how to get smokiness without pork and sweetness without the addition of refined white sugar. Travel back to a time when soul food was truly from the vegetables and grains that were left as rations and made into a meal to feed your soul. Cancellation Policy…

Tia Cannon

Wednesday, February 28

6:30pm — 9:30pm

Hands-On, Lecture

March 2018

Cook 1 Day, Eat for 5

Your demanding schedule really can accommodate homemade meals! Cook up Chef Jay’s delectable dinners on one weekend day and you’ll sit down to a great meal Monday through Friday. Reheating takes just 20 minutes. You’ll get guidance in every step, from stocking staples to time management and how to freeze and store. You’ll cook in teams, one vegetarian and one non-vegetarian.​ Cancellation Policy FAQ

Jay Weinstein

Thursday, March 1

6:30pm — 9:30pm

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

Friday, March 2

6:30pm — 9:30pm

Hands-On, Lecture

Gluten-Free Homestyle Favorites Made Vegan

When you make the decision to be vegan or gluten free, whatever your reasons are, you are willing to sacrifice certain recipes that once brought you a sense of comfort. But what if you could still indulge in those comforts without the guilt? This class will help you satisfy your cravings while helping you learn how to make dishes that are traditionally made with processed or factory farmed ingredients, converted into plant-based vegan and gluten-free recipes. Whether your diet is based…

Cara Lanzi

Sunday, March 4

10:30am — 1:30pm

Hands-On

Vegan & Gluten-Free Baking

Whether you need a midday pick-me-up, a sweet after-dinner course, or a show-stopping centerpiece for your holiday dessert table, you’ll be sure to impress with these simple yet spectacular recipes. Join our NGI chef in whipping up some tasty treats from all-natural ingredients such as almond flour, maple syrup, coconut oil, agar, flax seeds, and fresh fruit. You’ll make buttery nut crusts, pastry cream from fresh almond milk, decadent brownies, and more. And yes, everything is vegan and gluten-free! Cancellation…

Megan Huylo

Sunday, March 4

1:00pm — 4:00pm

Hands-On

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