On any given Friday night, the Natural Gourmet Institute may be mistaken by some for a Jean Georges restaurant. Diners line up in droves to claim their seat — which they have called ahead to reserve, sometimes far in advance — at the cooking school’s Friday Night Dinners. But you won’t find trendy decor, or even tenderloin on the menu. The digs are a bit more rustic, the service casual and the cuisine tailored to a vegetarian palate prepared by students in the school’s Chef’s Training Program.
Regardless of which Friday night you choose, you will have a nutritionally well-balanced meal that is made with:
- fresh, seasonal market produce
- the highest quality organic beans & grains
- only natural sweeteners
- whole, unprocessed foods
When I finally managed to find a free Friday and two available seats, on a cold February night, I encountered a Greek-themed menu appropriately named “Demeter’s Hearth.”
Once seated, we snacked on Marinated Olives and Spiced Almonds before the meal was served:
Arugula Salad with Ouzo Vinaigrette
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| Golden Beets, Roasted Fennel, Blood Oranges, Pickled Cucumbers (Feta, optional) |
Tempeh Moussaka
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| Eggplant, Zucchini, Tempeh Muchroom Tomato Sauce, Bechamel Millet and Pine Nut Topping, Escarole with Golden Raisins, Capers, Artichokes and Parsley Oil |
Pistachio, Grand Marnier Baklava
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| Salted Date Ice Cream, Candied Orange Peel |
Know before you go:BYOB, Reservations required.
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