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, January 256:30pm-9:00pm

$45.00

THIS MENU WAS DEVELOPED AND WILL BE EXECUTED BY CHEF’S TRAINING PROGRAM STUDENTS (CTP 288-A) UNDER SUPERVISION OF CHEF ALEXANDRA BORGIA.

Appetizer

Modern Greek Salad with Sautéed Fennel, Roasted Red Peppers, Pickled Red Onion, and Almond ‘Feta’ Cheese; Crisp Black-Eyed Pea and Walnut Keftedes with Creamy Vegan Tzatziki Sauce

Entree

Chickpea-Walnut Eggplant Moussaka with Tomato Sauce, Vegan Béchamel, and Hemp Parmesan; Balsamic Marinated Mushrooms; Sautéed Spinach; Herbed Quinoa

Dessert

Pistachio and Walnut Bar; Luscious Mint Ice Cream; Chocolate Bark; Hibiscus Tea Reduction

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

$45.00

THIS MENU WAS DEVELOPED AND WILL BE EXECUTED BY CHEF’S TRAINING PROGRAM STUDENTS (CTP 288-B) UNDER SUPERVISION OF CHEF ALEXANDRA BORGIA. MENU COMING SOON.

Friday, February 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 "BE MY FRENCH VALENTINE" MENU WAS DEVELOPED BY CHEF OLIVIA ROSZKOWSKI AND WILL BE EXECUTED WITH ASSISTANCE FROM CHEF'S TRAINING PROGRAM STUDENTS.

Appetizer

Red Roasted Beets with Black Pepper Almond ‘Fromage’, Petit Greens, and Smoked Crushed Pistachios with House Made Caramelized Onion and Purple Olive Flatbread

Entree

Golden Potato and Spinach Gratin in Slow Cooked Tomato Thyme Confit; Crisped Mushrooms Persillade; Dijon-Infused Warm White Bean and Haricot Verts Salad

Dessert

Fudgy Chocolate Cake Squares with Dark Chocolate-Cherry Truffles and House Made Berry Sorbet

Friday, February 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. Roast, Smoke, Salt, Cure, Pickle - This menu was developed by Chef Cheryl Perry with Rosilene Demoura and will BE EXECUTED WITH ASSISTANCE FROM CHEF'S TRAINING PROGRAM STUDENTS.

Appetizer

Vegan Charcuterie: Smoked Cashew Mozzarella; Beet Tartar - Pickled Figs, Grain Mustard; Portobello Carpaccio; Pate Campagne

Entree

Kelp Salt Roasted King Oyster Mushroom; Confit Wild Garlic; Charred Baby Carrots; Smoked Onions; Maple Cured Squash

Dessert

Crimson Poached Pear; Spruce and Walnut Crumb; Salted Preserved Apricot Puree; Cultured Cashew Mascarpone

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. Menu coming soon.

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

$45.00

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

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 DINNER WILL BE HOSTED BY CHEF RICHARD LAMARITA AND WILL BE EXECUTED WITH ASSISTANCE FROM CHEF'S TRAINING PROGRAM STUDENTS. MENU COMING SOON.

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. MENU COMING SOON.

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. MENU COMING SOON.