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.

Appetizer
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

Entree
Crispy Herbed Polenta Cakes with a Tri-Mushroom Medley and Sautéed Greens Served Over Beluga Lentils and Roasted Butternut Squash

Dessert
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.

Appetizer
Salada de Quinoa com Palmito: Quinoa and Arugula Salad with Roasted Beets, Shredded Carrot, Hearts of Palm and Lemon Vinaigrette

Entree
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

Dessert
Tortinha de Banana: Banana Tart with Pecan Crust; Chocolate Sauce; Almond Pastry Cream; Coconut Ice Cream; Blackberry Coulis