Friday, August 22, 2014 from 7:00 PM to 9:00 PM (EDT)
San Francisco, California
London, United Kingdom
Every Friday night, Natural Gourmet Institute is transformed into an intimate dining room, where NGI’s Chef’s Training Program students and Chef Instructors prepare a three-course vegetarian dinner that is innovative, delicious and beautifully presented. Join us for a very special Friday Night Dinner on August 22nd, where our talented alumni will take over the kitchen and prepare a menu that represents their individual cooking styles as well as the fundamental principles of our school. Don't miss it!
Dinners is Prix Fixe and BYOB.
Chilled tart cherry and fennel soup with crushed pistachio oil
Chef Megan Huylo CTP 217
Roasted cauliflower sliders with pickled onions, cashew mayo, capers and bitter greens
Chef Alyssa Loscalzo CTP 226
Kimchi dumplings with summer market vegetables and garlic chili sauce
Chef Mathew Carroll CTP 237
Ceviche tacos with guacamole and shiitake bacon - choice of fish or tofu
Chef Sarah Parker CTP 217
Fresh corn and peach cake, blackberry glaze, peach sorbet, raw pumpkin brittle
Chef Raymond Reyes CTP 221
About the Grad Chefs
Megan Huylo is a Plant-Based Chef and Owner of Downtown Epicure, a food and lifestyle service offering private chef, catering, custom cleanse programs and consulting services. She has been featured in numerous print and media outlets including the Hamptons Magazine, Gotham Magazine, Reader’s Digest, The National Culinary Review and Season 1 on HLN’S Cook your Ass off. www.downtownepicure.com
Alyssa Loscalzo is a vegan chef who completed her internship at Dirt Candy, under the direction of Chef Amanda Cohen. Recently she was a contestant at the NGI’s first Meatless Monday competition. Alyssa has worked at Jandi’s Natural and Organic market on Long Island.
Mathew Carroll, a native of Canada is a plant-based chef with over 8 years of experience in small and high volume kitchens. He has worked as a line and prep cook at Live Organic Food Bar, Utopia Café and the Beaver Café in Toronto. He is a fan of bold, strong flavors and hopes to showcase his passion for vegan foods. email@example.com
Sarah Parker offers personal chef and catering services based in New York City through her company Pinch of Parker. She values bringing loved ones around the table utilizing the highest quality ingredients. PinchofParker.com
Raymond Reyes hails from Hollywood, California, is a collector of vintage cookbooks, and was the Class Clown of CTP 221. He is currently employed as a line cook at Pure Food and Wine. Raymond has an extensive background in the performing arts and hopes to combine his theater training with his culinary talents to someday open a unique burlesque vegan dining experience.
Cancellation policy: You may cancel your reservation up to 48 hours of the dinner for a full refund. For shorter notice, there is a $5.00 service fee.