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| UPCOMING
PUBLIC CLASSES |
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Easy
Breezy Summer Entertaining - Friday, July 30th
Myra Kornfeld - 6:00 - 9:30
pm $110
The
season's lush berries, heirloom tomatoes, fresh shell
beans and herbs need only a little help from you to wow
your guests. Here's Myra's formula for keeping cool in
the kitchen: quality seasonal ingredients, a few
fabulous recipes, and the unfussy cooking techniques
you'll learn
tonight.
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*The Natural Gourmet will be
closed for renovations from
August 1 - August
21. The Registration Department WILL BE OPEN and
able to register you over the phone. Please also
feel free to register online at naturalgourmetinstitute.com. | |
Fresh Fish Made Fabulous - Tuesday, August
24th
Myra Kornfeld -
6:30 - 10:00 pm $115
Do you need a little bit of
inspiration to turn out fabulous fish dishes? Let Myra
show you classic cooking techniques to get the job done!
Using five different fish, she'll demonstrate how to
sauté, sear, bake, grill, and prepare fishcakes. All of
her recipes are easy to assemble and perfect for warm
weather cooking.
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Health Secrets of a Macrobiotic
Kitchen - Wednesday, August
25th
Jill Gusman - 6:30
- 10:00 pm $105
Join Jill for a fascinating
look at the lesser-known power foods and techniques of
macrobiotic cooking. Learn what essential
nutrients can help curb over-snacking or binging; how to
crank up the nutritional power of your meals with
simple, tasty condiments and unique side dishes that
increase our vitality; and key lifestyle points that
further promote health--from strengthening teas to
relaxing desserts.
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Cooking for Natural Beauty: Go Ahead and
Glow - Thursday, August
26th
Andrea Beaman -
6:30 - 10:00 pm $110
The surest way to prevent
premature aging, banish blemishes/blotchiness, control
eczema and psoriasis and let your natural beauty shine
through is right in your own kitchen. Learn how to
nourish your skin with foods that help calm
inflammation, strengthen hair and nails and keep body
systems running smoothly.
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Gluten-Free Vegan Masterpieces - Thursday, August
26th
Korrie Chichester -
6:30 - 10:00 pm $110
Do
you dream about luscious gluten-free treats that are
also free of dairy, eggs, excess soy and refined
carbs? Using natural sweeteners, high-quality
oils, whole grain flours, and other all-healthy
ingredients, you'll recreate the authentic flavors and
perfect textures you've been longing
for.
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A
Creative Twist on Comfort Food Classics
- Friday, August 27th
Myra
Kornfeld - 6:00 - 9:30 pm $110
Myra's creative late summer
menu features foods that soothe in tune with the season.
Using the best seasonal fruits and vegetables, you'll
create simple technique-based dishes that deeply
delight, are soul-satisfying, and designed to elevate
the spirit.
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Calling All Locavores: Homemade Bread
& Market Menu Live From Union Sq!
- Saturday, August 28th Jay
Weinstein - 10:00 am - 4:00 pm
$150
You'll start by preparing
dough for focaccia. Then, while it's rising, Jay
will lead the way to the Union Sq. Greenmarket where
you'll learn to shop the way market-driven chefs do - by
choosing what's fresh, local and seasonal. The
ingredients you select will determine the menu.
Learn to improvise!
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Summer Squash Sensations - Monday, August
30th
Myra Kornfeld -
6:30 - 10:00 pm $105
Using inexpensive
heirloom varieties like zephyr, patty pan, eight
ball, cousa, little bear - in addition to
zucchini and its squash blossoms -
Myra has created a delicious culinary place for each
unique squash. You'll whip up a variety of stunning late
summer dishes from soup to dessert & enjoy with a
glass of wine.
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THURSDAY,
SEPTEMBER 2nd
KITCHEN SURVIVAL: A DO-IT-YOURSELF FOR
TEENS & YOUNG ADULTS (Ages
16+)
- WITH COOKBOOK AUTHOR &
CHEF INSTRUCTOR JILL GUSMAN
This class will
provide you with an introduction to basic cooking
techniques such as omelet-making, sautéing, boiling,
simmering, baking, pan-searing, stir-frying, making
salad dressing and nut milk and knife
skills. You'll learn how to prepare healthier and
even more delicious versions of the foods you
love.
For more
information contact registrar@naturalgourmetinstitute.com or
212-645-5170 (ext.
4).
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