Friday Night Dinner | Natural Gourmet Institute

The Natural Gourmet Institute’s health-supportive, plant-based career curriculum is now exclusively offered at the Institute of Culinary Education. Learn more about career training in Health-Supportive Culinary Arts at the new Natural Gourmet Center at ICE. Click here

Recreational classes, certificate programs, and Friday Night Dinners will continue through March 2019 at NGI’s Flatiron location. We have a lot of exciting programs scheduled, which are sure to sell out! We look forward to having the NGI community be a part of the final programs on 21st Street.

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 ranging from only $49 to $54, Friday Night Dinner is one of the best values for a night out on the town to be had in this city.

New York Critic's Pick
CBS New York Best Things to Do in New York
Time Out New York Best of New York 2013

Friday, February 226:30pm-9:00pm

$45.00

THIS MENU WAS DEVELOPED AND WILL BE EXECUTED BY CHEF’S TRAINING PROGRAM STUDENTS (CTP 291-A) UNDER SUPERVISION OF CHEF OLIVIA ROSZKOWSKI.

Appetizer

Mezze Trio: Falafel Crusted Mushrooms with Spiced Tahini Drizzle; Ruby Beet Bisque, Roasted Squash Salad with Pumpkin Seed Vinaigrette

Entree

Golden Mujaddhara with Garlic-Cauliflower Cream; Glazed Carrots; Lemon-Massaged Kale; Crunchy Millet Croutons

Dessert

Date-Cardamom Shortbread with Coconut Caramel; Herb Ice Cream; Pistachio Tuile; Macerated Oranges

Friday, March 16:30pm-9:00pm

$45.00

THIS 'FRENCH QUARTER MARDI GRAS' MENU WAS DEVELOPED AND WILL BE EXECUTED BY CHEF’S TRAINING PROGRAM STUDENTS (CTP 291-B) UNDER SUPERVISION OF CHEF OLIVIA ROSZKOWSKI.

Appetizer

Citrus Supreme Salad in Champagne Vinaigrette; Crispy Brussels Sprouts; Toasted Almonds; Hushpuppies with Cashew “Buttermilk” Sauce

Entree

Ancho Chili-Spiced Jambalaya with Yellow Rice; Sautéed Green Beans and Walnut “Andouille” Crumble; Creamy Cabbage Slaw

Dessert

Bananas Foster; Vanilla Bean Ice Cream; Pecan Tuile; Bourbon-Infused Chocolate Shot

Friday, March 86:30pm-9:00pm

$45.00

JOIN US IN BIDDING FAREWELL TO OUR FLATIRON LOCATION WITH THIS SPECIAL DINNER SERIES, FEATURING SOME OF NGI’S GREATEST. WINE AND DINE WHILE SHARING MEMORIES IN THE KITCHENS AT 48 W. 21ST STREET ONE LAST TIME. THIS "Being – Becoming – New Beginnings" Ayurvedic, Indian Dinner WILL BE HOSTED BY CHEF RICHARD LAMARITA AND WILL BE EXECUTED WITH ASSISTANCE FROM CHEF'S TRAINING PROGRAM STUDENTS.

Appetizer

Mixed Potato Chaat

Entree

Fennel Paratha Frankie; Roasted Wild Mushrooms, Curried Eggplant, Russian Kale, Panir; Sweet Onion Chickpea Curry; Tamarind Glazed Crispy Okra; Spiced Poha; Micro Mustard Greens

Dessert

Coconut Tapioca Pudding; Cardamom-Scented Caramelized Bananas; Jasmine Chai Tea

Friday, March 156:30pm-9:00pm

$45.00

JOIN US IN BIDDING FAREWELL TO OUR FLATIRON LOCATION WITH THIS SPECIAL DINNER SERIES, FEATURING SOME OF NGI’S GREATEST. WINE AND DINE WHILE SHARING MEMORIES IN THE KITCHENS AT 48 W. 21ST STREET ONE LAST TIME. THIS DINNER WILL BE HOSTED BY CHEF ELLIOTT PRAG AND WILL BE EXECUTED WITH ASSISTANCE FROM CHEF'S TRAINING PROGRAM STUDENTS.

Appetizer

Kale, Frisee, Radicchio, Pumpkin Seeds, Pickled Shallots, Radishes, Dill, Horseradish Dressing; Chanterelle Pâté; House Made Spelt Bread

Entree

Spring Ratatouille; Creamy Polenta; Grilled Oyster Mushrooms; Broccoli Rabe

Dessert

Cinnamon Ice Cream; Mocha Cream; Chocolate-Orange Biscotti; Chocolate Sauce; Caramel

Friday, March 226:30pm-9:00pm

$45.00

THIS MENU WAS DEVELOPED AND WILL BE EXECUTED BY CHEF’S TRAINING PROGRAM STUDENTS (CTP 286) UNDER SUPERVISION OF CHEF RICHARD LAMARITA. MENU COMING SOON.

Friday, March 296:30pm-9:00pm

$45.00

JOIN US IN BIDDING FAREWELL TO OUR FLATIRON LOCATION WITH THIS SPECIAL DINNER SERIES, FEATURING SOME OF NGI’S GREATEST. WINE AND DINE WHILE SHARING MEMORIES IN THE KITCHENS AT 48 W. 21ST STREET ONE LAST TIME. THIS DINNER WILL BE HOSTED BY CHEF SUE Baldassano AND WILL BE EXECUTED WITH ASSISTANCE FROM CHEF'S TRAINING PROGRAM STUDENTS.

Appetizer

Greens with Lots of Good Stuff: Roasted Beets; Radish; Jicama; Avocado; Tortilla Strips; Optional Feta Cheese; Lemon-Tahini Dressing

Entree

Beans & Spuds: Lentil Croquette; Poblano Sauce; Pumpkin Pesto; Roasted Medley of Potatoes; Braised Collard Greens with Mushrooms

Dessert

Date with Cookies & Cream: Trio of Annemarie’s Favorite Sweets