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PUBLIC CLASSES |
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Life
in the Balance: Omega 3's and 6's
(Lecture) - Saturday, February
6th
Susan Allport - 1:00
- 3:00 pm $50
Susan Allport, award-winning
author of The Queen of Fats, will bring to life
crucial information about the two families of fats:
Omega-3 & Omega-6. Essential, because our bodies
cannot produce them and we must get them from food.
You'll leave with up-to-date handouts as well as recipes
starring Omega-3 fats.
Enroll Now >
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How
to Write a Great Business Plan for a Food
Business (Lecture)
-
Wednesday, February
10th Terry Frishman -
6:00 - 10:00 pm $70
Writing
an outstanding business plan can be overwhelming. If you
would like to run your own food business, this
informative lecture will help you to better understand
what is involved; how to create a road map and raise
capital. When you're ready to start, you'll be way
ahead of the game.
Enroll Now >
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Chocolate Euphoria - Thursday, February
11th
Jay Weinstein -
6:30 - 10:00 pm $110
Using Jay's tips &
tricks, you'll learn how to make nut flour, correctly
fold ingredients to retain maximum aeration and
lightness; temper mousse; prepare
freeze-ahead/cook-later elegant soufflés; whip egg
whites to soft and stiff peaks; bake a cake using a
water bath (bain-marie); and properly pipe with a pastry
bag.
Enroll Now >
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World-Class Gluten-Free Dumplings - Friday, February 12th
Rebecca Reilly - 3:00 - 7:00
pm $120
Come
join the fun with the ever innovative Rebecca Reilly, as
we make matzo balls, roll gnocchi off the back of a
fork, shave spaetzle batter directly into a hearty soup,
shape pasta for pot stickers and purses, and end the
class sweetly with nut-filled apples baked in flaky
gluten-free pastry.
Enroll Now >
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Amazing Gluten-Free Pies, Tarts &
Quiche - Sunday, February
14th
Rebecca Reilly -
11:00 am - 5:00 pm $205
Join
Rebecca to spend an entire day immersed in every aspect
of pie making -- without any gluten in sight.
You'll have the benefit of Rebecca's incomparable
expertise as she demonstrates pastry-making techniques
and guides you through your own preparation of various
crusts and luscious fillings.
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Gluten Freedom: Reclaiming Our Daily
Bread - Monday, February
15th
Rebecca Reilly -
11:00 am - 5:00 pm $205
Join
Rebecca Reilly--cookbook author, classically trained
chef, and master baker--who believes healthy, delicious
bread is everyone's birthright. But for those of us with
gluten intolerance or wheat allergies, our vocabulary of
breads has been sadly limited. Well, a new day is
dawning. Under Rebecca's expert guidance you'll learn
everything you need to know to create flavorful,
perfectly textured, gluten-free breads.
Enroll Now >
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Organic Chicken Soups: Multinational
Meals-in-a-Pot - Thursday, February
18th
Myra Kornfeld -
6:30 - 10:00 pm $110
Bone broths are mineral
rich, nourishing, and eminently freezable. We'll make
one from a whole chicken, one from roasted wings, and
one from roasted bones. With such stock on hand, in very
little time you can be sipping soups that taste as if
they've been simmered all day.
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Traditional Indian Breads - Saturday, February
20th
Richard LaMarita
- 1:00 - 4:30 pm $105
Learn to make traditional
Indian breads (chapati, naan, paratha, and poori) using
authentic ingredients and time-honored techniques. And,
because opposites attract, we'll also make a spicy dhal,
herbed and fruit chutneys and a cooling raita.
Enroll Now >
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Food, Chaos, and Quantum Physics (Lecture) - Tuesday, February
23rd
Dr. Annemarie Colbin
- 6:30 - 9:00 pm $55
Dr. Colbin did her doctoral
dissertation using systems theory, complexity theory,
chaos theory and some ideas from quantum physics for a
new understanding of how food affects our health. If you
are looking for a holistic/wholistic theoretical
framework, come join her for an exploration of these
fascinating concepts.
Enroll Now >
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BEGINNING SATURDAY, FEBRUARY 27th
ACHIEVING BALANCE: A 4-PART AYURVEDA
WORKSHOP
- WITH CHEF AND AYURVEDA
INSTRUCTOR RICHARD LAMARITA
Learn the
fundamental principles of Ayurveda including
consciousness, mind/body health, the theory of food
& digestion, balancing & planning a menu,
cooking techniques and identification of the doshas
(body types). In each session you will prepare a
delicious, carefully-balanced meal to enjoy
together.
For more information contact registrar@naturalgourmetinstitute.com or
212-645-5170 (ext.
4).
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