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 only $45, Friday Night Dinner is one of the best values for a night out on the town to be had in this city.
Friday, January 6 6:30pm-9:00pm
THIS MENU WAS DEVELOPED AND WILL BE EXECUTED BY CHEF’S TRAINING PROGRAM STUDENTS (CTP 266 – GROUP B) UNDER THE SUPERVISION OF CHEF BARBARA RICH.
Assorted Vegan Cheese Plate: Caramelized Onion Cheese, Caraway Cheese and a Soft Chive Cheese; Gluten-Free Seeded Crackers, Sundried Tomato Paté and Spiced Fig Jam
Crispy Herbed Polenta Cakes with a Tri-Mushroom Medley and Sautéed Greens Served Over Beluga Lentils and Roasted Butternut Squash
Salted Chocolate and Oat Crust Tart Topped with Caramelized Orange and Vanilla Ice Cream
Friday, January 13 6:30pm-9:00pm
THIS “Inverno no Brasil” MENU WAS DEVELOPED AND WILL BE EXECUTED BY CHEF’S TRAINING PROGRAM STUDENTS (CTP 267 – GROUP A) UNDER THE SUPERVISION OF CHEF ANN NUNZIATA.
Salada de Quinoa com Palmito: Quinoa and Arugula Salad with Roasted Beets, Shredded Carrot, Hearts of Palm and Lemon Vinaigrette
Gnocchi de Mandioca: Yucca Gnocchi; White Bean-Cashew Sauce; Kale-Basil Pesto; Sautéed Collard Greens; Roasted Butternut Squash; Marinated Portobello, Shiitake and Oyster Mushrooms; Crispy Leeks; Almond Parmesan
Tortinha de Banana: Banana Tart with Pecan Crust; Chocolate Sauce; Almond Pastry Cream; Coconut Ice Cream; Blackberry Coulis