June 2018

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…

Cheryl Perry

Monday, June 18

6:30pm — 9:30pm

Demonstration, Hands-On

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. FAQ

Richard LaMarita

Tuesday, June 19

6:30pm — 9:30pm

Hands-On

Vegan Ice Cream Desserts

Churn your world upside-down with these seriously delicious dairy-free ice cream desserts. Join Chef Ann Nunziata, our resident vegan pastry chef, in learning the secrets developing bold flavors in lusciously creamy confections. Everything will be paired with chewy cookies and sweet sauces to create show-stopping dessert courses that must been tasted to be believed. FAQ

Ann Nunziata

Tuesday, June 19

6:30pm — 9:30pm

Hands-On

Plant-Based ’til Dinner

Join us for a new way to transition into a healthier eating pattern. In this informative class, we will focus on foods that get you through the first part of your day without meat or dairy. These recipes are packed with plant-based protein from breakfast right through lunch. If you’re looking for a way that is certain to improve your eating habits, this is the beginning for a brand new healthier you. FAQ

Ann Nunziata

Thursday, June 21

10:30am — 1:30pm

Hands-On

Souping is the New Juicing: Summer Edition

Soup has made its way to the forefront in this informative class. You will learn the abc’s of building a health supportive base, then build strong flavor all while creating a meal that will support your immune system and fill you with warmth. In this class, our NGI chef will show you the difference between types of thickening agents that are not only healthy for you but easy substitutes for classic ingredients that may not be a healthy choice. You…

Jill Burns

Thursday, June 21

6:30pm — 9:30pm

Hands-On

Veganize it! Comfort Food Classics Made Vegan

Veganize classic comfort foods! In this class our NGI chef will reveal how to turn your favorite foods such as pizza, creamy soups and pie into vegan versions while still keeping bold flavors. FAQ

Ann Nunziata

Friday, June 22

10:30am — 1:30pm

Hands-On

The Blue Zone Series: Sardinia, Okinawa, Ikaria

What are the dietary and lifestyle practices of these three regions, where more people reach 100 years of age in good health than almost anywhere else in the world? Learn how community, sense of purpose, gardening, and a traditional, healthy diet conspire to make these subcultures happier and longer-lived. In this class, we will discuss lifestyles of Sardinia, Okinawa and Ikaria that support this longevity phenomenon, and we will cook authentic meals from each region. FAQ

Elliott Prag

Sunday, June 24

10:00am — 4:00pm

Hands-On

Vegan Desserts: A 4-Day Intensive Workshop

Immerse yourself in the wondrous world of vegan desserts during this exciting four-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…

Elliott Prag, Cheryl Perry, and Ann Nunziata

Monday, June 25

9:30am — 4:00pm

Demonstration, Hands-On

Pickling and Fermenting Foods at Home

Many people are curious but often hesitant to try the art of fermentation at home. Fermenting food is a fantastic way to increase a healthy gut, preserve food, and excite your palate with new flavors. In this class you will learn how to make vibrantly preserved lemons, effervescent kombucha, and savory miso from beginning to end among other techniques. This class is suitable for beginners who are just starting to dive into at-home pickling and fermenting. Students will make a variety of…

Richard LaMarita

Tuesday, June 26

6:30pm — 9:30pm

Demonstration, Hands-On

Vegan Cookie Jar: Summer Menu

Get ready to wow guests at your summer barbecue with these delightful treats. Cream-filled, chocolate-dipped, rose-infused … all your taste buds will be rejoicing in this fanciful assortment of cookies. And they just-so-happen to be completely vegan! FAQ

Elliott Prag

Wednesday, June 27

6:30pm — 9:30pm

Hands-On

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