Friday Night Dinner | Natural Gourmet Institute

3 Gourmet Courses: Healthy, Delicious and BYOB.

On Friday night, we set the tables, light the candles and put our chefs to work creating a family dinner like no other in New York City. Each week features a unique 3-course vegetarian meal prepared by Chef’s Training Program students and instructors. We use seasonal, local, fresh, traditional and whole ingredients, often vegan and/or gluten-free. BYOB and only $49, Friday Night Dinner is one of the best values for a night out on the town to be had in this city.

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Friday, August 246:30-9:00pm

$45.00

Inspired by the warm glow of a blazing Moroccan sunset, this end-of-summer meal celebrates the abundance of the season and the culmination of our chef’s training program. Where one sun sets, a sunrise beckons. This menu was developed and will be executed by chef's training program (CTP 292) students under supervision of chef Ann Nunziata.

Appetizer

Summer Heirloom Tomato Salad with Cucumber in a Sumac Vinaigrette; Mushroom Lentil “Kofta” with Pickled Turnip over a Cucumber Dill Coconut Yogurt and Harissa Spiced Tomato Sauce Duo; House-made Pita Bread

Entree

Seasonal Vegetable Myriad of Grilled Eggplant, Roasted Beets, Sauteed Preserved Lemon Swiss Chard, and a Ras El Hanout Chickpea Croquette Served over a Bed of Pine Nut Parsley Farro; Topped with Roasted Cherry Tomatoes, Fried Capers; Served with Red Pepper Tahini Sauce and Infused Mint Oil

Dessert

Rosewater and Cardamom Ice Creams; Pistachio Tuile and Macerated Vanilla Apricots; Accompanied by a Raspberry Coulis and Fleur de Sel Orange Caramel Sauce; Topped with Candied Orange Zest

Friday, September 7 (Ayurvedic Tasting FND)6:30-9:00pm

$45.00

This 6-Course Ayurvedic Tasting Menu represents the six tastes of Ayurveda. It was developed and will be executed by Chef RICHARD LAMARITA and CHEF KIM LAVERE. Each course will include a brief presentation on Ayurveda.

Appetizer

Sweet: Kir Royale Kombucha – Kombucha with Beetroot Ginger Syrup; Saffron Kitchari Arancini, Mint Chutneys, Toasted Coconut

Sour: Summer Tomato Salad served Raw and Roasted, Housemade Burrata, Preserved Lemon, Tamarind Honey Dressing

Entree

Salty: Miso Soup, Nettle Kombu Dashi, Harvested Seaweed Gomasio, Crispy Tofu, Mushroom Bacon

Pungent: Summer Vegetable Uttapam with Curry Leaf Chutney, Cucumber Salad with Cumin and Mint, Cilantro Oil

Bitter: Coffee Mango Glazed Seitan, Wilted Summer Greens, Fried Baby Artichokes, Brussels Sprout Cabbage Slaw

Dessert

Astringent: Golden Milk Cashew Cheesecake, Walnut and Date Crust, Pomegranate Syrup, Hoshigaki

Friday, September 216:30-9:00pm

$45.00

THIS MENU WAS DEVELOPED AND WILL BE EXECUTED BY CHEF'S TRAINING PROGRAM (CTP 278-A) STUDENTS UNDER SUPERVISION OF CHEF Olivia Roszkowski. This menu is gluten-free.

Appetizer

Hearts of Palm Ceviche; Mache; Plantain Chips

Entree

Saffron Tostada Duo: Jackfruit, Black Bean, Pickled Cauliflower and Kale; Smoked Oyster Mushroom, Pinto Bean, Curtido; Cilantro-Lime Black Quinoa Salad with Fresh Corn, Green Pepper, and Avocado; Roasted Tomatillo Salsa Verde

Dessert

Horchata Ice Cream, Gluten-Free Pizzelle, Chipotle- Dark Chocolate Pineapple Pincho, Mango Lime Coulis, Hibiscus Infusion