October 2018

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

Monday, October 15

6:30pm — 9:30pm

Demonstration, Hands-On

Food Photography for Bloggers

Join Alexandra Shytsman – recipe developer, food writer and photographer – for an immersion in all things food styling and photography. In this 4-hour workshop, Alex will provide beginner food bloggers and influencers with a starter kit for capturing food for digital media. We will cover the essential concepts of using a DSLR camera, lighting, equipment, composition, food and prop styling, and how to develop your own visual style. Whether you’re currently shooting on a smartphone or professional camera, for…

Alexandra Shytsman

Saturday, October 20

10:30am — 2:30pm

Lecture

Vegan Tea Time Desserts: Fall Menu

Baking enthusiasts: preheat your ovens, grab a whisk, and prepare yourself for deeply satisfying desserts. Join Chef Ann Nunziata in giving your favorite Tea Time classics an updated, modern twist. Learn her best-kept secrets for creating indulgent AND healthy-supportive vegan 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. *Each class is built upon techniques, with multiple recipes covering the various techniques.…

Ann Nunziata

Sunday, October 21

1:00pm — 4:00pm

Hands-On

Noodles, Gnocchi, and Sauce

Nothing says comfort quite like a steamy bowl of fresh pasta. And when it’s handmade with love, dinner at home becomes a heavenly feast! Learn how to use a pasta machine to make fresh pasta with some familiar as well as unexpected ingredients, the NGI way. You’ll also be making ricotta from scratch, melt-in-your-mouth gnocchi, and the perfect accompanying sauces. Don’t be surprised if you find yourself booking a flight to Naples in the near future. *Each class is built…

Cheryl Perry

Monday, October 22

6:30pm — 9:30pm

Demonstration, Hands-On

Power Bowls That Heal: Mind, Body, and Soul

Do you want to increase your mindfulness? Try eating your meals from a bowl. Trends may come and go but the power of having a nutritious meal from one bowl is an age-old concept that is making its way back to mainstream. Join us in the kitchen to learn just what to put in your bowl, that will offer you a healthier more mindful way to enjoy a meal. *Each class is built upon techniques, with multiple recipes covering the…

Richard LaMarita

Tuesday, October 23

6:30pm — 9:30pm

Hands-On, Lecture

Naturally Entertaining: Hors d’Oeuvres

Are you looking for crowd pleasing hors d’oeuvres or want to entertain like a pro with ease? We’ve got you covered! Not only will this class show you how to make eye pleasing appetizers, but you will master the timing and flow of any home gathering no matter the size. Learn how to prepare ahead and get fun tips on enjoying your own party,  and never let them see you sweat. *Each class is built upon techniques, with multiple recipes…

Alexandra Borgia

Wednesday, October 24

6:30pm — 9:30pm

Hands-On

Pumpkin Everything: How to Select, Cut, and Cook Winter Squash

‘Tis the season for pumpkin everything! Come celebrate the fall harvest with our NGI chef with these delicious squash-centric recipes. More than just a decoration, these smashingly gorgeous vegetables are packed with deeply satisfying flavors that cannot be found in a can or a latte.  We’ll guide you step-by-step on how to select, peel, seed, cut, and cook a variety of nutrient-rich winter squash. You’ll leave with the confidence to prepare whole pumpkins at home, and enjoy their sweet, creamy…

Ann Nunziata

Friday, October 26

6:30pm — 9:30pm

Hands-On

Vegan Cookie Jar

Celebrate the fall season 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

Cheryl Perry

Monday, October 29

6:30pm — 9:30pm

Hands-On

November 2018

Vegan Umami: Fall Edition

Take your local farmer’s market bounty and step up your vegan cooking. The secret is in the fifth taste, the savory flavor known as umami, described as the “flavor beyond all flavors.” Chef Olivia Roszkowski will reveal how health-supportive ingredients like miso and mushrooms can be used to create umami: you’ll make autumnal chowder, create creamy risotto, and turn eggplant into a delicious “occo bucco.” You’ll be amazed at the vibrant flavors that can be coaxed out of simply fresh, whole ingredients. *Each…

Olivia Roszkowski

Tuesday, November 6

6:30pm — 9:30pm

Hands-On

The Perfect Pie Crust

What tastes better than a fresh baked pie? A pie with a perfectly tender and flaky crust! Master baker Cheryl Perry will guide you through the techniques and science behind making the perfect crust while highlighting the flavors of fall and winter. Students will learn the science and technique behind a flaky pie crust and how to make unique fillings from scratch. *Each class is built upon techniques, with multiple recipes covering the various techniques. Although students will not have…

Cheryl Perry

Wednesday, November 7

6:30pm — 9:30pm

Demonstration, Hands-On

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