fall 07-winter 08 brochure.qxd - The Natural Gourmet Institute

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Natural Gourmet Institute 

for Food and Health 

48 West 21st Street, 2nd Floor 

New York, New York 10010 

(212) 645-5170 

www.naturalgourmetschool.com 

ABOUT OUR SCHOOL 

Founded in1977 by Annemarie Colbin, The Natural Gourmet 

is the leader in teaching health-supportive cooking as well as 

elucidating the relationship between food and health. We 

believe that what we eat significantly affects our physical, 

mental and spiritual well being. We all have different body 

types, ethnic backgrounds, medical histories, stress levels, 

caloric needs and physiological responses to food; therefore, 

no one philosophy is right for everyone. Our approach 

empowers people to tailor their eating style to support their 

individual health needs. 

The Natural Gourmet Institute for Food and Health offers 

excellent learning opportunities to the general public. Whether 

you’re a novice or experienced cook, new to natural foods or 

expanding your cooking repertoire, the Institute has a class 

designed especially for you. 

Through a combination of cooking classes and lectures, we 

teach health-supportive food preparation as well as an everexpanding 

array of approaches to nutrition. These include 

models from Western Nutrition, Chinese Medicine, 

Macrobiotics, Raw Foods, Fermentations, Medicinal Cooking, 

and more. 

The Natural Gourmet Institute for Health & Culinary Arts 

Chef’s Training Program was created in 1987 in response to 

the demand for culinary professionals skilled in the art of 

preparing beautiful, delicious health-supportive cuisine. This 

comprehensive mostly-vegetarian program–the only one of its 

kind in the world–prepares students for careers in health spas, 

restaurants, bakeries, private cooking, catering, teaching, 

consulting, food writing and a variety of entrepreneurial 

pursuits. Call for a complete brochure. (See ad on pages 

44-45). 

Jenny Matthau 

President

FROM THE DIRECTOR’S DESK 

Hello Dear Friends, 

Oooh, the winds of change, they sure are a-blowin'. The 

philosophy of the Natural Gourmet Institute was once thought by 

the public to be "alternative," what with our progressive ideas 

about using organic, whole, unprocessed, unrefined, non-GMO, 

non-irradiated, and nutrient-dense food free from preservatives 

and artificial ingredients. Also thought "non-mainstream" were our 

strong beliefs about supporting local farmers to defend and 

champion sustainable agriculture while questioning the ethics of 

large (and even organic) agribusinesses. We have now come full 

circle. It seems wherever I turn, the big buzz out there is what has 

been happening here for a long time. These days, people are not 

only asking what's for dinner but where was the food grown, who 

helped to grow it, and how. Local, seasonal, sustainable, 

artisanal, certified and uncertified organic, and biodynamic are all 

concepts actively being promoted in today's farming practices. 

The way we eat represents one of our most profound 

relationships to the natural world. By supporting local farmers - 

which we can do by shopping at the Greenmarkets in NYC, 

farmers' markets, belonging to a CSA (community supported 

agriculture) or food co-op --- we can keep this relationship alive 

while protecting our regional farms from collapse and reducing 

the impact of global warming. Food comes to us fresher, more 

nutritious and more flavorful when it's locally grown. It doesn't 

need refrigerated trucks or reliance on fossil fuel energy to fly it 

all over the world. The food issue and the environmental issue 

are coming together in ways that are very interesting. 

To that end, in our program this season, we welcome a farmer 

who will discuss the differences in farming practices while you 

sample products from his orchard and farm in Upstate New 

York; we also greet Slow Food USA who will tell you of their 

mission and how you can help to support small artisanal 

producers of superb food that are on the verge of extinction; we 

will take you to the Greenmarket at Union Square in the dead of 

winter to prove that it is indeed possible to obtain locally grown 

food, after which you will create an entire meal using these 

locally available products; and that's just the beginning. 

So, come join us and meet our vast array of amazing and 

outstanding instructors who contribute to making our public class 

program so exciting and enlightening --- from talented chefs, 

passionate cooks and cookbook authors --- to our wide range of 

lecturers which include medical doctors, Ph.D.s, naturopaths, 

acupuncturists, master herbalists, nutritionists, authors, and 

educators who will share with you the scope of their professional 

knowledge and personal life experience. We are like no other. 

We look forward to cultivating a great relationship with you. 

Until next time, 

Judith Friedman, Program Director 

P.S. Heartfelt thanks to all who have inquired about my injuries. 

I'm back to my creative exploits now and cooking up a storm. 

My husband…well, let's just say he's very happy I'm back in the 

kitchen!

Natural Gourmet Institute 

for Food and Health 

PUBLIC CLASSES 

People enroll in our classes to learn how to: 

• Eat more healthfully 

• Eat to increase energy levels 

• Select and prepare health-supportive foods 

• Add new, exciting recipes to their cooking repertoire 

• Be a healthy vegetarian 

• Heal a medical condition through diet 

• Lose weight–often a by-product of a healthier diet 

At the Natural Gourmet, you can enjoy the company of likeminded 

individuals in a friendly and welcoming environment. 

Healthful food can be simple or gourmet, but should look and 

taste delicious. Our classes feature mostly vegetarian menus, 

some seafood, organic chicken and eggs, and some dairy. We 

specialize in helping people select and prepare whole, fresh, 

natural, seasonal foods, including grains, beans, sea vegetables, 

soy foods, herbs and spices and high quality condiments, oils 

and natural sweeteners. 

Our teaching staff is comprised of dynamic industry experts, 

including chef instructors, cookbook authors, holistic practitioners 

and trained cooking instructors. Their enthusiastic approach 

has benefited the thousands who come through our door year 

after year. 

We offer a variety of classes 

• cooking classes, lectures & demonstrations, market tours 

• single session classes (one session only) 

• series (more than one session) 

• intensives (concentrated learning) 

We offer classes with varying levels of participation in an intimate 

setting. 

All cooking classes provide ample food tastings. We strive to 

satisfy your appetite not only for food, but for life-enriching 

knowledge as well. 

2 

Demonstration: students observe as instructor prepares recipes. 

Partial Participation: students assist with some food preparation. 

Hands-on: students cook under the guidance of instructor. 

Call 212-645-5170

Choosing the best class for you 

Below are typical needs which people bring to our school. 

We’ve suggested the category of classes that will most likely 

suit those needs. 

• If you’re new to The Natural Gourmet or new to natural foods 

cooking: Core Classes (Basics 1 through 4). 

• To broaden your cooking techniques and culinary repertoire: 

Ethnic Cuisines, Cooking and Specialty Classes, Pastry Arts 

and Baking 

• To lose weight: (our approach to nutrition often helps people 

lose weight effortlessly) Core Classes, Weight Loss, Lectures 

and Demonstrations 

• To feel better, heal specific health conditions, strengthen your 

immune system and understand the connection between food 

and health: Core Classes, Manage Your Medical Condition, 

Gluten-Free, Macrobiotics, Raw Foods, Fermentations, 

Medicinal Mushrooms, Lectures and Demonstrations 

For further assistance in selecting your classes, call our 

Registration Department at (212) 645-5170 ext. 4. We promise 

excellence and stand behind our programs and services. Enroll 

today! 

WORK EXCHANGE 

We offer opportunities for selected participants to serve as 

kitchen assistants and stagiaire in a series of classes or office 

duties for a full waiver of class fees to earn credit toward public 

classes and the Chef's Training Program. Interviews required. 

Please call our Evening Office Manager at (212) 645-5170 ext.0 

between 4:30 p.m. and 9:30 p.m. for more information. 

GIFT CERTIFICATES 

Searching for a special gift? The Natural Gourmet offers gift 

certificates for a specific purchase — a Friday Night Dinner, 

cooking classes, or books and kitchen equipment from our 

store — or a certificate in a dollar amount of your choice. Order 

by mail or telephone. 

CORPORATE TEAM EVENTS AND 

PRIVATE COOKING PARTIES AT THE 

NATURAL GOURMET 

If you’re looking for a unique and fun new way to plan a corporate 

event, celebrate a birthday, wedding or baby shower, or share a 

special evening out with friends, call the Natural Gourmet to 

arrange a hands-on cooking party. The Natural Gourmet’s team 

of professional chef/instructors, specializing in health-supportive 

gourmet cooking, will create a mouth-watering menu for you and 

your guests, guide you through its preparation, and then serve 

you the delicious results. All levels of cooking experience 

welcome! Call our Evening Office Manager at ext. 0 between 

4:30 p.m. and 9:30 p.m. for complete details. 

Extension 4 to Register. 

3

FROM THE FOUNDER’S DESK 

GREETINGS! 

As you know, we are celebrating our 30th year, and I 

have been thinking about how different things are today 

in the general understanding of the effects of food on 

health. 

Much has changed in our society since I started the 

Natural Gourmet in 1977. Whole grains are now 

routinely advertised on TV, although what we teach here 

has little to do with what is advertised. Still, it is some 

progress. "Whole foods" is also a mantra, but those 

words get a bit bent out of shape when we hear about 

"whole food supplements." As far as I'm concerned, if 

you can't cook it, if it's extracted and put in capsules, it's 

not a whole food, regardless of the semantics. 

People are attentive to the problems of chemicals in the 

food, including pesticides. See www.foodnews.org for 

information on foods with the most and the least of these 

undesirable additives. A great many things I taught from 

the beginning, which were generally thought to be 

health-nut nonsense, have been verified by scientific 

studies. A recent study, done at Wake Forest University 

School of Medicine and published online in Nutrition, 

Metabolism & Cardiovascular Diseases, showed that 

people who eat 2.5 servings of whole grains daily have a 

21% lower risk of developing heart disease than those 

who eat less than one serving. 

Dairy has finally been linked to acne, according to a 

study at Harvard published in the Journal of the 

American Academy of Dermatology, as I've been saying 

for more than 30 years. Attention is being given to sugar 

as a contributor to cancer and heart disease. I've been 

predicting for 8 or 9 years that the bone-building drugs 

given out so liberally for osteoporosis might cause heart 

problems; now a study published in the New England 

Journal of Medicine has linked these drugs to atrial 

fibrillation. 

It saddens me that the health problems in our society 

continue to mount. However, I am pleased that the 

healing principles on which this institution was founded 

have held up for all these years, and so we do our small 

part in helping people get better. I hope you use the 

good information that our fine teachers share with us in 

all their classes. We need to empower ourselves to 

steadily regain and maintain our health, and that is what 

the Natural Gourmet Institute is all about. 

Annemarie Colbin, Ph.D., 

Founder

COME TO 

FRIDAY NIGHT 

DINNER 

Enjoy a four course, beautifully plated, flavorfilled 

gourmet vegetarian meal made with highquality 

ingredients, prepared by Chef Instructors 

and students of our Chef’s Training Program. 

• Fresh market produce 

• Organic beans & grains 

• Natural sweeteners 

• Whole, unprocessed foods 

• Nutritionally well balanced 

PRIX FIXE: $31.38 (with tax = $34.00) 

BYOB 

VISA/MASTERCARD/AMEX ACCEPTED 

6:30 p.m. SEATING 

RESERVATIONS NECESSARY 

(suggested one week in advance) 

CALL 212-645-5170 ext. 0

TABLE OF CONTENTS 

BY SUBJECT CATEGORY 

FALL 2007/WINTER 2008 

HEALTH-SUPPORTIVE CULINARY ARTS 

COOKING AND SPECIALTY CLASSES 

PAGE NO. 

AYURVEDA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 

BASICS 1-4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10-11 

BREAD & PIZZA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 

CHEESE & WINE PAIRINGS . . . . . . . . . . . . . . . . . . . . . . .14 

CHILDREN, TEENS & YOUNG ADULTS . . . . . . . . . . .15-17 

COOKING TECHNIQUES & SPECIALTY CLASSES . .17-23 

ETHNIC & REGIONAL CUISINE . . . . . . . . . . . . . . . . . .24-34 

FERMENTED & CULTURED FOODS . . . . . . . . . . . . . . . . .35 

FISH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 

GLUTEN-FREE COOKING/BAKING . . . . . . . . . . . . . . .37-38 

HERBAL REMEDIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 

HOLIDAY CLASSES . . . . . . . . . . . . . . . . . . . . . . . . . . .40-42 

MACROBIOTICS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42-43 

MANAGE YOUR MEDICAL CONDITION . . . . . . . . . . .43, 46 

MARKET TOURS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47 

MEDICINAL MUSHROOMS . . . . . . . . . . . . . . . . . . . . . . . .48 

POULTRY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48-49 

QUICK & EASY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50 

RAW FOODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51-52 

SEITAN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53 

SOUPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53 

WEIGHT LOSS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54 

PASTRY ARTS & DESSERTS . . . . . . . . . . . . . . . . . . . .54-58 

CONTINUING EDUCATION . . . . . . . . . . . . . . . . . . . . . . . .59 

LECTURES & DEMONSTRATIONS . . . . . . . . . . . . . . .60-70 

6 

Call 212-645-5170

PUBLIC CLASS CALENDAR 


CLASSES BEGIN ON THESE DATES 

OCTOBER COURSE NO. 

4 Thursday Basics 1: How to Begin.................................................1a 

7 Sunday Globally Gluten-Free: American South......................46a 

8 Monday Raw Asian.......................................................................65 

8 Monday Autumn Cleansing and Rejuvenation ..........................78 

9 Tuesday Southeast Asian Vegan Banquet................................24a 

12 Friday Spanish Tapas Party......................................................25 

14 Sunday Basics 2: Knife Skills.....................................................2a 

15 Monday Destination: Morocco ..................................................26a 

16 Tuesday Basics 3: Mostly Vegetarian Cooking Techniques .....3a 

18 Thursday Easy, Elegant Ways with Organic Chicken .................61 

19 Friday Homemade Perfect Pizzas Plus....................................6a 

20 Saturday The Route to India via Manhattan ................................58 

20 Saturday Food Therapy .................................................................77 

21 Sunday Raw American Family Favorites...................................66 

22 Monday Homeopathy at Home....................................................79 

23 Tuesday Healthy Blood Sugar......................................................80 

25 Thursday Health Secrets of a Macrobiotic Kitchen.....................53 

26 Friday Savory Homemade Seitan.............................................68 

28 Sunday The Gluten-Free Revelation All-Day Seminar..............45 

29 Monday Cooking with Autumn Fruits --- Savory and Sweet .....14 

NOVEMBER COURSE NO. 

1 Thursday Exotic Essentials of Indian Cooking............................27 

2 Friday Basics 2: Knife Skills ....................................................2b 

3 Saturday The Healing Kitchen - Your Natural Pharmacy ...........81 

3 Saturday Is It Hot In Here? Moving Through Menopause..........82 

4 Sunday Basics 3: Mostly Vegetarian Cooking Techniques.....3b 

5 Monday Hearty Autumnal Soups ................................................69 

5 Monday Organic-Speak Demystified ..........................................83 

6 Tuesday A Vegetarian Thanksgiving ...........................................48 

7 Wednesday Cholesterol: The Real Story! ........................................84 

8 Thursday A Hungarian Vegetarian Fall Harvest Dinner ..............28 

8 Thursday Maximizing Heart Health ...............................................55 

9 Friday A Traditional Thanksgiving ...........................................49 

10 Saturday Your Digestive Engine: An Operational Guide............85 

10 Saturday Proven Ways to Healthy Aging.....................................86 

12 Monday Basics 1: How to Begin.................................................1b 

13 Tuesday Tried and True Exquisite Holiday Desserts.................50 

14 Wednesday Mind-Body Healing: Illness Has a Message................87 

26 Monday Delectable Dosa: The Art of Making Indian Crepes .....29 

27 Tuesday Basics 2: Knife Skills.....................................................2c 

28 Wednesday Fun Ways to Teach Children Healthy Eating Habits ....88 

29 Thursday Latke Mania ....................................................................51 

30 Friday Southern Comfort ..........................................................30 

(CONTINUED ON NEXT PAGE) 


7

PUBLIC CLASS CALENDAR 

(CONTINUED) 

CLASSES BEGIN ON THESE DATES 

DECEMBER COURSE NO. 

3 Monday Organic Grass-Fed Meat & Pastured Poultry..............15 

4 Tuesday Globally Gluten-Free: Asian .......................................46b 

6 Thursday Eastern European Celebration Food ...........................31 

7 Friday Vegan Desserts 101: Building a Sweet Foundation ...71 

8 Saturday The Art of Cake Decorating.........................................72a 

10 Monday Effortless Yet Elegant Healthy Desserts......................73 

13 Thursday Herbal Syrups and Remedies for What Ails You ........47 

14 Friday Basics 2: Knife Skills ....................................................2d 

17 Monday A Vegan Mexican Food Fiesta ......................................32 

18 Tuesday Vegetarian Hors D'oeuvres: The Life of the Party ......52 

JANUARY COURSE NO. 

3 Thursday Basics 1: How to Begin.................................................1c 

5 Saturday Basics 4: Principles of Balance....................................4a 

5 Saturday Cooking for People with Serious Illness .....................56 

6 Sunday Toxi-City: Reduce Your Exposure to Urban Toxins....89 

7 Monday Warming Winter Vegetable Creations ..........................16 

9 Wednesday Macrobiotics and Chinese Five-Element Theory........54 

10 Thursday Beyond Chicken: Other Choices of Organic Poultry ..62 

11 Friday Basics 2: Knife Skills.....................................................2e 

12 Saturday Health Self-Esteem & Body Image for Pre-Teens Girls...9 

12 Saturday Top That! A Pizza Party and Basic Skills for Teens ...10 

13 Sunday The Miracle of Magnesium............................................90 

13 Sunday The Future of Our Food.................................................91 

14 Monday Magical Fermentations: Part 1....................................43a 

15 Tuesday Essential Cooking and Cutting Techniques................17 

16 Wednesday Magical Fermentations: Part 2 ...................................43b 

17 Thursday Magical Fermentations: Part 3....................................43c 

18 Friday Magical Fermentations: Part 4 ...................................43d 

19 Saturday Basics 3: Mostly Vegetarian Cooking Techniques .....3c 

21 Monday An Herb and Spice Discovery Workshop....................18 

21 Monday Handmade Pasta - Now That's Italian ..........................33 

23 Wednesday Eight Essential Techniques for Fish ............................44 

23 Wednesday Healing With Water ........................................................92 

24 Thursday Basics 2: Knife Skills .....................................................3f 

24 Thursday Vegetarian Risotto Using 6 Different Grains...............19 

25 Friday Lasagna - 5 Really Different Ways ...............................20 

27 Sunday Your Child's Nutrition in A Nutshell .............................93 

27 Sunday Cancer: Methods for Prevention and Treatment.........94 

28 Monday Japanese Culinary Art: Bento Box & Sake Tasting....34 

29 Tuesday How to Launch & Market a Food Product ...................95 

31 Thursday Festive Italian Menus...................................................35a 

8 

Call 212-645-5170

FEBRUARY COURSE NO. 

1 Friday Festive Italian Menus...................................................35b 

3 Sunday Irritable Bowel Syndrome and Digestive Disorders ...96 

4 Monday Basics 3: Mostly Vegetarian Cooking Techniques.....3d 

7 Thursday Modern Menu Planning for Diabetics ..........................57 

7 Thursday Two Vegan Menus: Quick, Colorful, & Flavorful.........64 

8 Friday Romantic Rendezvous-A Valentine's Menu.................21 

10 Sunday Conquering Inflammation: Your Pantry to the Rescue .97 

12 Tuesday Basics 4: Principles of Balance ...................................4b 

12 Tuesday An Asian Noodle Odyssey ............................................36 

14 Thursday Vegan Baking Boot Camp Intensive ............................74 

15 Friday Pairing Raw Milk Cheeses with Organic Wines............8 

16 Saturday Bread and Market Tour: Local and Sustainable .........59 

17 Sunday Basics 1: How to Begin.................................................1d 

18 Monday The Art & Craft of Artisanal Bread Baking ....................7 

19 Tuesday Savory Homemade Seitan.............................................68 

21 Thursday The Ultimate Organic Roast Chicken Dinner ..............63 

22 Friday Basics 2: Knife Skills ....................................................2g 

24 Sunday Winning the Battle Against Candida............................98 

24 Sunday Preventing Diabetes ......................................................99 

25 Monday Food with a Conscience: An Intro. to SLOW FOOD...100 

26 Tuesday Egg Tech: Secrets to Perfectly Cooked Eggs.............22 

28 Thursday Destination: Morocco ..................................................26b 

29 Friday Retro Treats Reinvented the Vegan Way .....................75 

MARCH COURSE NO. 

2 Sunday Loss Weight & Build Better Health in 3 Easy Steps....70 

3 Monday Southeast Asian Vegan Banquet................................24b 

4 Tuesday Kitchen Tanta: Six Tastes of Ayurvedic Cooking .........5 

6 Thursday Vegetarian Sushi - Roll Your Own................................37 

6 Thursday The Art of Cake Decorating ........................................72b 

6 Thursday How to Write a Great Business Plan..........................101 

7 Friday Homemade Perfect Pizzas Plus ...................................6b 

9 Sunday Bread & Pizza Making for Kids .....................................11 

9 Sunday Basic Knife Skills for Teens..........................................12 

10 Monday Hungarian Hand-Pulled Strudel: Savory to Sweet......38 

12 Wednesday Caring For Your Bones: Preventing Fractures .........102 

13 Thursday Soul Food Revival..........................................................39 

14 Friday Flavors of the Blue Nile: An Ethiopian Gathering ......40 

16 Sunday Healthy Snacks for Kids................................................13 

17 Monday The Roots of Irish Cuisine ............................................41 

18 Tuesday Basics 1: How to Begin.................................................1e 

20 Thursday An Energizing Spring Cleanse .....................................23 

24 Monday Kimchi and the Cuisine of Korea .................................42 

27 Thursday Mushrooms as Food and Medicine..............................60 

27 Thursday Restaurant-Quality Raw Desserts ................................67 

30 Sunday Globally Gluten-Free: Indian.......................................46c 

31 Monday Basics 2: Knife Skills ....................................................2h 

31 Monday Vegan Cupcake Extravaganza ......................................76 


9

10 

Rx: HEALTH-SUPPORTIVE COOKING 

CORE CLASSES: BASICS 1-4 

For the many students that attend our public classes 

each year who are unfamiliar with the wide variety of 

whole foods, staples, and cooking techniques used, the 

Basic Core Program is the place to start. We recommend 

taking Basics 1, 2 & 3 cooking classes consecutively, and 

Basics 4 theory at any time. Students with 100% 

attendance in the Basic Core Program will receive a 

Certificate of Completion upon request. For make-up 

classes, please see our make-up policy on page 72. 

1 Basics 1: How to Begin 

2 sessions: 1 lecture, 1 demonstration 

Explore the vast variety of health-supportive foods 

including whole grains, beans, sea vegetables, condiments, 

oils and natural sweeteners; why we use them and how to 

gradually stock your pantry with these high quality staples. 

In the first session, we'll discuss the ABC's of menu 

planning and how to create nutritious balanced meals that 

leave you free of cravings. In the second session, we'll 

apply the principles and demonstrate a variety of cooking 

techniques to prepare a complete vegetarian meal with 

dessert so you can experience the satisfying results. In the 

weekend all-day class, the cooking demonstration and 

meal will precede the afternoon lecture. Choose the format 

that best suits your schedule: 

a) 2 Thursdays, October 4 and 11, 6:30 - 9:30 p.m. 

b) 2 Mondays, November 12 and 19, 6:30 - 9:30 p.m. 

c) 2 Thursdays, January 3 and 10, 6:30 - 9:30 p.m. 

d) 1 Sunday, February 17, 10 a.m. - 5 p.m. (1-hour break) 

e) 2 Tuesdays, March 18 and 25, 6:30 - 9:30 p.m. 

Fee: $145; Two People: $280 

2 Basics 2: Knife Skills 

1 session: hands-on 

Learning to use a sharp knife properly and safely is essential 

to good cooking. You'll prepare your meals in half the time 

as you master both Japanese and French knife techniques 

for mincing, dicing, shredding and more! You'll learn how to 

select and care for your knives as well as how to sharpen 

and hone your knives and your skills! A light meal will be 

served from the ingredients you cut. Class size limited. 

a) 1 Sunday, October 14, 1:00 - 4:30 p.m. 

b) 1 Friday, November 2, 6:00 - 9:30 p.m. 

c) 1 Tuesday, November 27, 6:30 - 10:00 p.m. 

d) 1 Friday, December 14, 6:00 - 9:30 p.m. 

e) 1 Friday, January 11, 6:00 - 9:30 p.m. 

f) 1 Thursday, January 24, 6:30 - 10:00 p.m. 

g) 1 Friday, February 22, 6:00 - 9:30 p.m. 

h) 1 Monday, March 31, 6:30 - 10:00 p.m. 


Call 212-645-5170

3 Basics 3: Mostly Vegetarian Cooking 

Techniques 

4 sessions: partial participation 

Enroll in each of our series-Fall, Winter, Spring and 

Summer featuring all new recipes and cooking methods 

designed for each season. 

Discover how easy it is to prepare foods that taste delicious 

and are good for you as we focus on the basic techniques of 

vegetarian cooking. You'll learn how to prepare non-dairy 

cream soups, whole grain and pasta dishes, high-protein 

beans, calcium-rich greens, salads, dressings, sugar-and 

dairy-free desserts; and how to incorporate them into a 

balanced satisfying meal. We'll also discuss how to select 

equipment, and timesaving tips for a lifetime of delicious 

eating and cooking. Each session consists of a complete 

meal (one meal includes fish) with ample tastings. 

FALL SERIES: 

a) 4 Tuesdays, October 16, 23, 30 and November 6, 6:30 - 10:00 p.m. 

b) INTENSIVE: 2 Sundays, November 4 and 11, 10:00 a.m. - 6:00 p.m. 

(1-hour break) 

WINTER SERIES: 

c) INTENSIVE: 2 Saturdays, January 19 and 26, 10:00 a.m. - 6:00 p.m. 

(1-hour break) 

d) 4 Mondays, February 4, 11, 25, and March 3 (skips February 18), 

6:30 - 10:00 p.m. 


4 Basics 4: Principles of Balance 

4 sessions: lecture 

This series of lectures will introduce you to an entirely new 

way of thinking about food and illustrate how to use diet as 

one of the tools to improve the quality of your life. You’ll 

learn the principles underlying the school’s cooking 

classes, including: 

• Criteria for healthful food selection 

• Basic principles of nutrition 

• The art of creating balanced meals 

• The principle of opposites 

• Five-Phase Chinese Dietary Theory 

You’ll understand how to avoid binges and cravings, 

increase your energy, cope better with stress, and generally 

improve your health. 

a) INTENSIVE: 1 Saturday & 1 Sunday, January 5 and 6, 

10:00 a.m. - 4:30 p.m. (1 hour break) 

b) 4 Tuesdays, February 12, 19, 26 and March 4, 6:30 - 9:00 p.m. 

Instructor: Annemarie Colbin, Ph.D. Fee: $210; Two People: $400 

Save $75 when you register for the entire Core Program 

"Basics 1-4" and make payment in full at time of enrollment. 

The total cost with discount is $690. "Two People" 

discounts cannot be used in conjunction with this offer. 


11

12 

AYURVEDA 

5 Kitchen Tantra: The Six Tastes of 

Ayurvedic Cooking 

lecture and hands-on 

An ancient system of health from India, Ayurveda 

recognizes that the way something tastes in our mouths 

affects our moods and influences our sense of wellbeing. 

Preparing balanced meals the Ayurvedic way 

includes a unique and highly satisfying combination of 

six tastes: sweet, sour, salty, pungent, bitter, and 

astringent. In this class you'll learn how to use different 

foods to bring your body into harmony with your mind. 

It's a class about nourishment on all levels - physical, 

mental and spiritual. Ayurvedic cooking has a 

reverence not only for nutritious food and the health 

benefits it can provide, but also for the manner in which 

it is prepared. The belief is that the simple act of eating 

creates a ritual of celebration. Ayurveda recommends 

that any changes to lifestyle or habits be taken gently, 

without stress, to ensure long-term comfort. This 

program of 4 sessions is designed to help those who 

are interested in changing to a vegetarian diet by 

incorporating an approach from the Ayurvedic system of 

health care. Each session begins with a lecture and 

ends with a delicious light meal in which the students 

have participated. (Some organic dairy will be used.) 

Session 1: 

Homemade Ghee; Khichadi (Rice and Lentil Stew); 

Vegetable Pachadi (Yogurt Dip); and Spiced Tea. 

Session 2: 

Lentil-Broccoli Soup; Garam Masala; and Vegetable- 

Quinoa Pilaf. 

Session 3: 

Mung Dal Soup; Mixed Greens and Sprout Salad; and 

Cumin-Spiced Basmati Pilaf. 

Session 4: 

Hummus; Spinach-Potato Cutlets; Mint-Cilantro Chutney; 

and Raita. 

4 Tuesdays, March 4, 11, 18, and 25, 6:30 - 10:00 p.m. 

Instructor: Nalini Mehta 

Fee: $360 for series 

Call 212-645-5170

BREAD & PIZZA 

6 Homemade Perfect Pizzas Plus 

hands-on 

What's more fun than eating pizza? Eating pizza with a big 

salad and a bottle of great organic red wine! What's more 

fun than that? Making the pizza yourself --- from scratch! 

Join Peter Berley for this informal, rewarding, and totally 

hands-on class where you'll learn how to make, shape, top, 

and bake the perfect pizza. You'll also experience the taste 

of some highly authentic regional Italian pies. Popeye 

Pizza with Spinach and Pecorino; Pizza Bianco with 

Rosemary, Garlic and Parmesan; The Incredible All-Vegan 

Pizza with Tofu Cheese; Pizza Margherita; Wild Mushroom 

Pizza with Caramelized Onions and Sage; Schiacciata Con 

L'Uva (Sweet Grape Pizza with Anise); and One Fabulous 

Salad. (Some dairy will be used and organic wine will be 

served.) 

a) 1 Friday, October 19, 6:00 - 9:30 p.m. 

- or - 

b) 1 Friday, March 7, 6:00 - 9:30 p.m. 

Instructor: Peter Berley Fee: $95; Two People: $180 

7 NEW CLASS The Art & Craft of Artisanal 

Bread Baking 

hands-on 

From its humble beginnings, few aromas in life can tantalize 

us like bread fresh from the oven! If you yearn to learn the 

secrets of artisanal bread-making, join this class to expand 

your existing skills or for your very first bread-making 

experience! Under Peter's practiced eye, using a variety of 

flours, yeasts, and techniques, you will create a quartet of 

flavorful handcrafted crusty loaves. Learn to "read" the 

mysterious feel of the dough --- Is it ripe for baking? Is it past 

its prime? --- and how to grow and maintain your own wild 

sourdough starter. You will bake bread in class and take 

home starter and dough for future baking adventures. We 

will prepare Two Wild Sourdoughs Leavened with 

Airborne Yeast: Whole Wheat Boule and Chock-Full-of- 

Fruit-and-Nut Bread; and Two Slow-Rise Breads 

Leavened with Commercial Yeast: Sullivan Street-Style 

Miracle No-Knead Bread and French Whole-Grain 

Baguette. Along with these breads we will enjoy a salad, 

cheese, vegan spreads, and wine. 

1 Monday, February 18, 10:00 a.m. - 4:00 p.m. 


See “Bread & Pizza Making for Kids”, Class # 11, Page # 16 


13

8 NEW CLASS Principles of Pairing: Artisanal 

Raw Milk Cheeses with Organic Wines 

lecture and tastings 

14 

CHEESE & WINE PAIRINGS 

Cheeses and wines can be looked at as pieces in a puzzle. 

When paired, the picture that results can be one of 

harmony --- or chaos. Join Daniel Epstein, cheese monger 

of Dean & DeLuca's flagship SoHo market, for a food 

appreciation class like no other. Under Daniel's guidance, 

beginners as well as experienced cheese and wine lovers 

will explore complement-and-contrast relationships that 

bring real magic to any dining experience or cocktail party. 

Using a working catalog of ideas, terms, and definitions, 

and tasting a generous array of outrageously delicious 

cheeses and wines, you will increase your fundamental 

knowledge of their interplay as well as the benefits of 

eating raw cheese from small producers. You will leave this 

class with a palate awakened to new flavors and 

sensations, ready to create your own unique pairings 

based on principles you mastered while sampling the 

following artisanal raw milk cheeses and organic wines: 

Durrus, Berkswell, and Roquefort with Sauternes; 

Reblochon, Ibores, and Hoch Ybrig with German Riesling; 

and Serra da Estella, Zamorano, and Gamonedo with 

Beaujolais Cru (Gamay). 

1 Friday, February 15, 6:30 - 9:30 p.m. 

Instructor: Daniel Epstein Fee: $75; Two People: $140 

Buy 5 Cooking Classes and Get 1 Free* 

*see page 73 for details 

Call 212-645-5170

CHILDREN, TEENS & YOUNG ADULTS 

9 Healthy Self-Esteem & Body Image for 

Pre-Teen Girls (Ages 10 to 12)* 

hands-on cooking class & group discussion for girls 

*Parents are welcome to meet the instructor before this class, but will be 

expected to leave the room before class begins since girls in this age 

group usually express themselves more freely without adults present. 

How strong is your daughter's self-esteem and how positive is 

her body image? Are you concerned that the media's 

emphasis on appearance may be adversely affecting her 

sense of self? Do you worry that she is -- or may become -too 

preoccupied with her own appearance? Today's popular 

culture exerts enormous pressure on young women to 

conform to a narrow definition of feminine beauty. As a result, 

girls at younger and younger ages are becoming obsessed 

with their bodies. Many resort to extreme measures in an 

attempt to achieve an unrealistic body type. This fun-filled, 

interactive class will better prepare your 10- to 12-year-old 

daughter to resist the media's damaging onslaught and will 

help her begin to appreciate her own unique beauty. In this 

class she will listen to music, dance, make healthful and 

delicious snacks, and learn how to feel good about herself 

and her body. The girls will prepare Fruit and Yogurt 

Smoothies; Homemade Hummus in Vegetable Bowls; and 

Vegetarian Pizza. (Some organic dairy will be used.) 

1 Saturday, January 12, 10:00 a.m. - 12:00 p.m. 

Instructor: Jodi Citrin, R.D., C.D.N. Fee: $50; Two Girls: $90 

10 NEW CLASS Top That! A Pizza Party and Basic 

Skills Class for Teens 

hands-on (ages 12-15; adults may observe) 

Don't you wish you could have learned basic kitchen skills 

by making pizzas with peers? Well, now your teenager 

can! These lucky 12-to-15-year-olds will learn simple bread 

making, cooking techniques, and safe knife skills. They will 

roast, sauté, caramelize and grill vegetables, make tomato 

sauce, a salad with dressing, and a dynamite chocolate 

dessert Your teen will experience working as a team, gain 

confidence and ease in the kitchen, and acquire basic 

techniques that will serve for a lifetime. Today's totally 

amazing menu stars Grilled Flatbread Pizza in a variety of 

presentations, including: Pizza Margherita with Fresh 

Mozzarella and Tomato Sauce; Pizza with Grilled Zucchini, 

Leeks, Feta Cheese and Mint; Pizza with Sautéed Greens, 

Garlic and Parmesan; Cheese-less Pie with Roasted 

Peppers, Grilled Mushrooms and Caramelized Onions; 

Romaine & Vegetable Salad with Honey-Mustard Dressing; 

and Chocolate Fondue with Fresh and Dried Fruit. (Some 

organic cheese will be used.) 

1 Saturday, January 12, 3:00 - 6:00 p.m. 

Instructor: Pete Solomita Fee: $75; Two Teens: $140 


15

11 Bread & Pizza Making for Kids: Gettin' 

Down with Dough (Ages 7-11) 

hands-on (1 adult per 2 children) 

16 

Parents, this is the ultimate interactive class for your kids -the 

opportunity to roll up their sleeves and play with real 

dough. Chef Stefania will guide your children through the 

entire, exciting process of making their own healthy, 

delicious breads. First, the kids will mix and knead their 

own dough. After watching the dough rise, your young 

bread makers will use their hands and rolling pins to shape 

their dough into four different types of bread. They will 

make flatbreads; pizzas with sauce and their choice of 

toppings, hand-rolled breadsticks with seeds; and sticky 

buns with honey and bananas for dessert. Grilled 

Mediterranean Flatbread with Yogurt-Cucumber Dip; Pizza 

with Tomato Sauce, Mozzarella, and Vegetables; Hand- 

Rolled Breadsticks with Black Bean Dip; and Sweet Sticky 

Buns with Honey, Bananas and Nuts. (Some optional 

organic dairy will be used.) 

1 Sunday, March 9, 10:00 a.m. - 1:00 p.m. 

Instructor: Stefania Patinella Fee: $70 per adult; $30 per child 

12 Basic Knife Skills for Teens 

hands-on (ages 12-15; adults may observe) 

For teens who are interested in cooking, it all begins with 

learning how to properly use a knife to effectively and 

efficiently cut fruits, vegetables and herbs. Not only are 

knife skills fun, but they're essential for quick and easy 

food preparation. Elliott will show you how to slice, dice, 

and mince a variety of fruits, vegetables, and fresh herbs 

the way professionals do. Then, with all the ingredients 

you cut in class, you will see how easy it is to prepare a 

healthy, delicious meal of Hearty Lemon-Lentil Soup; 

Whole Grain Salad with Confetti Vegetables and Mustard 

Vinaigrette; and Apple Crisp with Maple Whipped Cream. 

(Some optional organic dairy will be used.) 

1 Sunday, March 9, 3:00 - 6:00 p.m. 

Instructor: Elliott Prag Fee: $75; Two Teens: $140 

Call 212-645-5170

13 NEW CLASS Healthy Snacks for Kids 

hands-on (ages 7-11; 1 adult per 2 children) 

All too often, snack time for kids features foods that make 

parents shudder. Not here! Welcome to a snack-fest class 

for 7-to-11 year olds that emphasizes fun and at the same 

time delivers top nutrition, builds healthy eating habits, and 

teaches basic kitchen skills. You'll find no refined sugar, 

trans-fats, or chemical additives here, only sure-to-please 

snack foods made from the freshest, most wholesome 

ingredients. So trade that shudder for a smile as your child 

learns to measure ingredients; roll, cut, and bake cookies 

and crackers; pop corn; use a food processor to make 

almond butter and hummus; whip up a blender smoothie and 

--- under Chef Pete's careful direction --- learn beginning knife 

skills. Along with snack-making and skill-building, there will 

be a brief discussion of why these yummy snacks are 

healthier than many standard choices. Our kid-friendly menu 

includes: Fresh Almond Butter with Apple Slices and Celery; 

Whole Grain & Seed Crackers with Hummus and Carrots; 

Cinnamon Maple Oat Cookies; Mango Smoothie Pops; 

Popcorn with optional Cajun or Italian Spice; and 

Homemade Chocolate Bars with Dried Fruit and Nuts. 

(Some organic eggs and dairy will be used in some recipes.) 

1 Sunday, March 16, 10:00 a.m. - 1:00 p.m. 

Instructor: Pete Solomita Fee: $70 per adult; $30 per child 

COOKING TECHNIQUE & 

SPECIALTY CLASSES 

14 NEW CLASS Cooking with Autumn Fruits --- 

The Savory and The Sweet 

hands-on 

When we think of fruits, a hundred sweet possibilities spring 

easily to mind. But the fruits of autumn, coming to us in that 

brief breath between summer's heat and winter's cold, 

combine as beautifully with savory foods as with sweet. For 

example, early settlers in this country quickly learned that 

the cranberry, properly encouraged, added contrast and 

excitement to a meal of wild turkey. In this class you will 

work with brilliantly colored and flavored fall fruits, as you 

assemble eight pairings that are likely to surprise and sure 

to delight: Roasted Chicken or Braised Tempeh with 

Cranberry Glaze and Fresh Cranberry Sauce; Sautéed 

Trout over Apple Rosemary Purée; Garlicky Braised 

Escarole with Almonds and Pomegranate Seeds; Sweet and 

Spicy Gingery Butternut Squash and Pear Sauté; Braised 

Whole Endive with Sliced Apples; Quince, Asian Pear and 

Red Onion Gratin; Arugula Salad with Persimmon Dressing; 

and Individual Molten Chocolate Cakes with Baked Seckel 

Pears and Pomegranate Glaze. (Some organic butter and 

optional organic chicken, eggs and fish will be used.) 

1 Monday, October 29, 6:30 - 10:00 p.m. 

Instructor: Myra Kornfeld Fee: $95; Two People: $180 


17

15 NEW RECIPES 

Organic Grass-Fed Meat & 

Poultry Is What's For Dinner 

demonstration 

18 

Do you enjoy meat and poultry but fear they're not healthy 

choices? Peter will reveal the best-kept secret: There 

really is such a thing as high-quality and wholesome 

animal products. You'll be delighted to know that you can 

satisfy your protein cravings with healthful organically 

raised fowl and organic grass-fed meat. He'll explain why 

organic and grass-fed products are far superior nutritionally 

to grain-fed. Then, you'll get to sample his nutritious 

innovative recipes for winter using these naturally nurtured 

products. Asian Root Vegetable Stew with Miso and 

Braised Duck; Nappa Cabbage Salad with Sesame 

Vinaigrette; Crispy Chicken Liver Schnitzel with Red Onion 

Marmalade and Watercress-Endive Salad; Pan-Seared 

Marinated Steak with Olive Tapenade, Lemon-Roasted 

Fingerling Potatoes with Thyme and Sautéed Mustard 

Greens; Lamb and Vegetable Ragù over Fresh Whole 

Wheat Pappardelle; and Chocolate Bread Pudding with 

Brandied Cherries and Crème Fraîche. (In addition to the 

meat and poultry, some dairy and wine will be used and 

organic wine will be served.) 

1 Monday, December 3, 6:30 - 10:00 p.m. 


16 NEW CLASS Warming Winter Vegetable Creations 

demonstration 

When cold winds blow, let these stunning vegetable dishes 

warm and cheer you from the inside out! Fit for a holiday 

dinner or to make everyday meals a celebration, here are 

seasonal dishes designed to suit any occasion and please 

every taste. Who could tire of vegetables with these 

wonderful recipes as a resource? From hearty soup to 

lively, vitamin-rich salads, to quickly prepared sides and a 

divine dessert, this winter bounty will carry you through. 

Squash, Pear and Fennel Soup with Fennel Oil and 

optional Blue Cheese; Arugula Salad with Oven-Roasted 

Grapes and Roasted Shallot Vinaigrette; Celery Root Slaw 

with Thyme and Pecans; Frisée and Celery Salad with 

Toasted Fennel Seed Dressing; Watercress and Endive 

Salad with Poached Pears, Candied Pecans and optional 

Crumbled Roquefort; Braised Broccoli Rabe with Sautéed 

Cipollini Onions; Roasted Lacinato Kale Chips; Shallot- and 

Orange-Laced Roasted Green Beans; Twice-Baked Acorn 

Squash with Brandy and Maple Sugar; and Individual 

Pumpkin Soufflés with Candied Ginger. (Some organic 

eggs, dairy and alcohol will be used.) 

1 Monday, January 7, 6:30 - 10:00 p.m. 


Call 212-645-5170

17 Essential Cooking and Cutting Techniques 

for the Vegan, Vegetarian, and Flexitarian 

hands-on 

Whether you're new to the world of healthy cooking and 

knife work or looking to improve your skills, this 4-part series 

focuses on basic cooking techniques and knife skills 

that bring out the most in vegan and vegetarian cuisines 

with options for the student who enjoys high-quality organic 

poultry and wild fish. Week by week, Senior Chef-Instructor 

Susan Baldassano will guide you to a better understanding 

of how mastering proper cooking techniques can 

dramatically enhance the taste, look, and nutritive 

properties of your food while learning how to cut a variety of 

vegetables for ease and efficiency in the kitchen. 

Session 1: Pressure Cooking, Steaming, Braising, 

Blanching Pressure-Cooked Creamy Gingered Carrot 

Soup; Pressure-Cooked Bean Dips: Chickpea Hummus, 

Spicy Southwest Pinto & Asian Kidney with Assorted 

Blanched Crudités; Herb-Laden Steamed Grain Salads 

using Bulgur, Quinoa, and Whole Wheat Couscous; Braised 

Hearty Greens using Kale, Collards and Lacinato Kale in 

Pressure-Cooked Smoky Chile-Infused Vegetable Stock 

with Blanched Carrot and Daikon Matchsticks. 

Session 2: Boiling, Simmering, Wilting, Poaching, 

Reducing, Caramelizing Simmered Bean Spreads: 

Lentil-Walnut, Edamame-Scallion, and Minted Fava Bean 

on Spiced Spelt Crackers; Simmered Marinara Sauce with 

Assorted Whole Grain Pasta; Wilted Spinach, Swiss Chard 

and Beet Greens with Caramelized Onions; and Poached 

Pears in Grape-Pomegranate Sauce or Pomegranate-Port 

Reduction Sauce with Fresh Pomegranate Seeds and 

Optional Raw Blue Cheese. (Some optional dairy and 

optional wine will be used.) 

Session 3: Roasting, Grilling, Par-Boiling, Sautéing 

Antipasti of Roasted Peppers (Roasted Three Different 

Ways), Whole Garlic, and Smoky Baba Ghanoush (Stovetop- 

Roasted Eggplant) with Assorted Whole Grain Breads; Grilled 

Portobello Mushrooms, Zucchini, Tempeh or Chicken Breasts; 

Sweet & Sour Sautéed Red Onion Relish; Par-Boiled and 

Sautéed Garlic-Herbed Potatoes; and Grilled Pineapple 

Lollipops. (Some optional organic poultry will be used.) 

Session 4: Stir-Frying, Broiling, Baking, Toasting 

Assorted Vegetable Stir-Fry with Shoyu-Ginger Slurry 

Sauce, Toasted Sesame Seeds, Soba Noodles or Baked 

Long Grain Brown Rice; Broiled Tofu or Wild Salmon with 

Lemon-Caper Sauce; and Baked Orange and Lemon 

Pressed Nut Crust Tarts with Cashew Coconut Cream or 

Freshly Whipped Organic Cream. (Some optional fish and 

optional organic dairy will be used.) 

4 Tuesdays, January 15, 22, 29 & February 5, 6:00 - 10:00 p.m. 

Instructor: Susan Baldassano 

Fee: $360; If space is available, each class individually: $95 


19

18 NEW CLASS An Herb and Spice Discovery 

Workshop 

lecture, demonstration, and hands-on 

20 

Early in our development, people discovered that certain 

plants not only smelled intriguing, but when added to food 

they improved its flavor, extended its life and seemed to 

promote health. In the millennia that followed, each culture 

developed its distinctive flavor prints of such power plants. 

Today, our sophisticated global market has opened the door 

to a fascinating abundance of herbs and spices but finding 

our way through this aromatic swirl unaided can be 

overwhelming. Thanks to Chef and cookbook author, Peter 

Berley, help has arrived! Join him for this intimate, 

comprehensive look at some of the most interesting fresh 

herbs and exotic spices currently available and a hands-on 

exploration of how to use them with confidence to turn 

merely ordinary, good food into the extraordinary. 

Part 1 - lecture and demonstration: Peter will introduce 

us to a wide range of herbs and spices and demonstrate 

how to blend perfect homemade curry powder, harissa, 

charmoula and dried herb-and-spice rubs. He will use fresh 

herbs as well, making pesto and upping the wattage of 

vinegars, marinades, and oils with intoxicating flavors. 

Part 2 - hands on: We will now put our new knowledge 

into practice as we prepare the following fabulous herb- and 

spice-enhanced dishes: Fresh Herb Salad with Lemon 

Vinaigrette; Beet Salad with Oranges and Tarragon; Pot- 

Roasted Potatoes and Shallots with Thyme; Sautéed 

Artichokes with Mint; White Bean Soup with Rosemary Oil; 

Potato Frittata with Caramelized Onions and Sage; Stuffed 

Eggs with Herb Pesto; Wine-Roasted Pears with Rosemary, 

Sage and Thyme; Coconut Curried Chicken; Crudités with 

Curried Yogurt Dip; Herb- and Spice-Rubbed Grass-Fed 

Skirt Steak with Salsa Verde; Tempeh or Fish Baked in 

Charmoula; Whole Roasted Fish with Bay Leaves, Thyme 

and Fennel; Braised Red Cabbage and Apples with 

Caraway; Caramelized Fennel with Fennel Seed and Garlic; 

Roasted Vegetable Salad with Cumin Vinaigrette; 

Chickpeas and Green Beans in Harissa; and Gingerbread. 

(Some organic chicken, dairy, fish, grass-fed meat and wine 

will be used.) 

1 Monday, January 21, 10:30 a.m. - 4:30 p.m. 


Peter Berley's newest book 

The Flexitarian Table: Flexible Meals 

for Meat Lovers, Vegetarians, and 

Everyone In Between 

is now available! 

Call 212-645-5170

19 NEW CLASS Vegetarian Risotto Using 

6 Different Grains 

demonstration 

Whether traditionally long stirred or quick-and-easy 

pressure cooked, risotto is energizing to the body and 

satisfying to the soul. And although rice has long been the 

star of this versatile dish, variety is the spice of life! In this 

class Peter will whip up six hearty versions, each featuring 

a different grain paired with just the right balance of 

ingredients. As right for a dinner party as for a family meal, 

risotto is a true culinary treasure. Stay warm this winter 

with: Quinoa Risotto with Butternut Squash, Sage and 

Brown Butter; Farro Risotto with Cabbage, Caramelized 

Onions and Gruyere; Barley Risotto with Roasted 

Cauliflower, Toasted Almonds and Parmesan; Wintry Root 

Vegetable, Roasted Garlic and Red Bean Risotto made 

with traditional Arborio Rice; Fregola Risotto with Chard 

and Feta Cheese; and Grano, Black Bean and Spinach 

Risotto. (Some organic dairy and wine will be used.) 

1 Thursday, January 24, 6:30 - 10:00 p.m. 


20 NEW CLASS Lasagna --- 5 Really Different Ways 

partial participation 

An entire class devoted to lasagna? You betcha! Take a 

fresh look at this Italian classic as we explore five unique 

ways to enjoy it. Each faultlessly vegan dish is undeniably 

lasagna, yet so totally unlike the next that you could serve 

them at the same table --- to cheers! --- for five nights in 

succession. Inspired by different ethnic traditions and 

using different pastas --- or no pasta at all --- cleverly 

sauced, cunningly spiced, and in one case purely raw, 

these lasagnas are destined to become classics on their 

own terms: Spinach Lasagna with Wild Mushrooms, 

Sautéed Broccoli and Vegan Béchamel Sauce; Roasted 

Pumpkin and Seitan Lasagna with Creamy Sun Dried 

Tomato Sauce; Mexican Tortilla Lasagna with Black Beans, 

Corn and Spicy Tomato-Chile Sauce; Pasta-Free Grilled 

Vegetable Lasagna with Herbed Tofu Ricotta; and Raw 

Vegetable Lasagna with Nut Cheese and Tomato-Herb 

Sauce. 

1 Friday, January 25, 6:00 - 9:30 p.m. 

Instructor: Loren Bruni Fee: $90; Two People: $170 




21

21 Romantic Rendezvous --- A Valentine's Menu 

hands-on 

22 

You've got the card, the music, and the flowers. But what 

gift could be more tempting than a delicious --- and 

nutritious --- homemade dinner for two? Make your 

Valentine's Day truly memorable with this seductive, multicourse 

meal, suitable for vegetarians and omnivores alike. 

These foods of love were designed to stimulate the senses 

and tantalize your taste buds. What follows is up to you. 

Homemade Yogurt-Cream Cheese Flecked with Salmon 

Roe and Chives on Crispy Toasts; Endive, Celery and 

Frisée Salad with Olive Vinaigrette and Homemade 

Croutons; Savory Lemon-Ricotta Flans; Sautéed Duck 

Breast with Shallot and Dried Cherry Sauce; Tofu-Leek Tart 

with Sun-Dried Tomatoes with Pine Nut Crust; Wild Rice 

with Lentils and Jerusalem Artichokes; Meltingly Tender 

Braised Tuscan Kale and Red Chard; and Belgian 

Chocolate Chip Brownies with Homemade Espresso Ice 

Cream. (Some organic poultry, dairy, and eggs will be 

used.) 



22 Egg Tech: The Many Secrets to Perfectly 

Cooked Eggs 

hands-on 

The ordinary egg seems so simple but is, in fact, a 

complex creature. Peter will lead you through the science 

that explains the natural behavior patterns of the 

mysterious egg. He'll show you many techniques for 

producing ideal results for some of the most popular egg 

recipes. When you grasp these basic techniques, you'll be 

able to create consistent and wonderful dishes every time. 

So, let's get crackin' as you cook alongside the "eggspert." 

Perfectly Poached Eggs over Warm Spinach Salad with 

Sherry Vinaigrette; Hard Cooked Eggs with Creamy Bright 

Yolks; Deviled Eggs; Soft Boiled Eggs; Fluffy Tender 

Omelets with Sautéed Mushrooms and Goat Cheese; 

Hearty Spanish Potato-Onion Frittata; French-Style Creamy 

Scrambled Eggs; Ethereal Cheese Soufflé; and Heavenly 

Chocolate Soufflé. (Organic eggs and dairy will be used.) 

1 Tuesday, February 26, 6:30 - 10:00 p.m. 




Call 212-645-5170

23 NEW CLASS An Energizing Spring Cleanse 

demonstration 

Spring resonates in our bodies, calling us from a period of 

introspection and accumulation into one of lightness and 

expansive release. Our livers and gall bladders --- primary 

organs for detoxification and the metabolism of fats --- take 

on extra duties to prepare us for the active, bountiful 

seasons to come. Join Annie on the first day of spring and 

gain an understanding of the energetic and cleansing 

properties of specific foods that can ease congestion and 

stagnation in the body. You will learn to utilize techniques 

like sprouting grain and quick-pickling to conserve and 

maximize nutritional value and support this seasonal 

transition. As spring eclipses winter, enjoy the following 

array of easy, tasty, creative dishes that energize: 

Dandelion Smoothies; Celery, Scallion & Seaweed Soup; 

Beet Pavé with Arugula-Pine Nut Truffle Crème; Sprouted 

Quinoa and Cauliflower Couscous; Bitter Greens with 

Fennel-Wasabi Dressing; Quick-Pickled Vegetables; and 

Cardamom Flan with Crispy Lemon Rounds. 

1 Thursday, March 20, 6:30 - 10:00 p.m. 

Instructor: Annie Kunjappy Fee: $90; Two People: $170 

Myra Kornfeld's new book 

The Healthy Hedonist Holidays: A Year 

of Multi-Cultural Vegetarian-Friendly 

Holiday Feasts 

--- available in October 2007! 

• See "A Vegetarian Thanksgiving” 

Class # 48, Page # 40 

• See "A Traditional Thanksgiving” 


• See "Vegetarian Hors D'oeuvres: The Life of the Party” 


• See "Calling All Locavores: An Inspirational Challenge 

from Market to Table," Class # 59, Page # 47 

• See "Easy Elegant Ways with Organic Chicken," 


• See "Beyond Chicken: Other Choices of Organic Poultry," 


• See "The Ultimate Organic Roast Chicken Dinner," 



23

24 Southeast Asian Vegan Banquet 

hands-on 

24 

ETHNIC & REGIONAL CUISINE 

In this class, Myra demystifies the complexities of this 

exotic Asian cuisine. You will become familiar with and use 

signature Thai ingredients such as lemongrass, green 

mango, galangal, kaffir lime leaves, and Thai basil to make 

a creative, healthy and exotic vegan dinner. Hot and 

Sweet Sesame Nori Fins; Watercress Salad with 

Cucumber and Green Mango in Lime-Peanut Vinaigrette; 

Galangal, Lemongrass and Kaffir Lime Leaf-Baked Tofu 

Medallions; Spinach-Thai Basil and Yellow Pepper- 

Coconut Milk Sauces; Red Bhutanese Rice with Roasted 

Vegetables; Indonesian Sambal; Crispy Rice Noodles; and 

Mango-Lemongrass Ice Cream Parfait with Lemon Tuiles. 

a) 1 Tuesday, October 9, 6:30 - 10:00 p.m. 

- or - 

b) 1 Monday, March 3, 6:30 - 10:00 p.m. 


25 NEW CLASS Spanish Tapas Party 

hands-on 

Spain has given the world some remarkable gifts: 

Flamenco. Picasso. And….tapas! Traditionally these 

tempting, nutritious morsels of anything good were arrayed 

by the dozens in neat, oval dishes on the bar tops of 

Spain, free for the taking as patrons sipped their drinks. 

It's time to spread the word --- tapas are not only appetizers 

or bar food, they are great party food. And they can be 

combined to make an entire tapas meal. Join Myra and 

learn how to prepare some of the classic favorites enjoyed 

all over Spain. Gambas Pil-Pil (Garlicky Prawns with Hot 

Peppers); Spanish Tortillas (Spanish Potato Omelet); 

Oyster Mushrooms a la Plancha; Buenuelos de Bacalao 

(Salt Cod Fritters); Braised Chickpeas with Fresh Greens; 

Boquerones en Vinagre (White Anchovies in Vinegar); 

Escalibada (Roasted Red Pepper and Eggplant Salad); 

Atun and Aceitunas con Pan (Tuna and Olive Tapenade on 

Crostini); Patatas Bravas (Spicy Smothered Potatoes); 

Cubed Hake with Chunky Romesco Sauce; and Pan y 

Chocolate. (Some fish, organic eggs, and optional organic 

dairy will be used and Sangría will be served.) 

1 Friday, October 12, 6:00 - 9:30 p.m. 


Call 212-645-5170

26 Destination: Morocco 

hands-on 

Fasten your seat belts for a heady North African culinary 

adventure. The traditional cuisine of this region is rich with 

aromatics, piquant condiments and healthful grains and 

greens. This is the land of colorful dishes and exotic herb 

and spice combinations. In this class, you'll learn to 

prepare a variety of intensely flavored and healthy dishes 

that represent the best of Moroccan cuisine. Roasted Red 

Pepper-Sesame Pesto on Toasted Pita Triangles; Green 

Leaf Salad with Shallots and Pomegranate Molasses 

Vinaigrette; Chickpea Charmoula Strudel; Stuffed Chicken 

Breasts with Onions, Cinnamon, Almonds and Cherries; 

Quinoa-Carrot Pilaf with Saffron, Mint and Harissa Greens; 

and Olive Oil Semolina-Walnut Cake. (Some organic 

chicken and eggs will be used.) 

a) 1 Monday, October 15, 6:30 - 10:00 p.m. 

- or - 

b) 1 Thursday, February 28, 6:30 - 10:00 p.m. 


27 NEW CLASS Exotic Essentials of Indian Cooking 

demonstration 

Join Vikas Khanna, one of America's most celebrated 

Indian chefs, on an exceptional, in-depth culinary journey. 

Your itinerary begins with a tour of Indian spices, their 

health benefits and kitchen virtues, and priceless tips on 

purchasing, blending, storing and seasoning. Moving on, 

you will gain a detailed understanding of the building blocks 

of Indian cuisine as you watch Chef Khanna prepare such 

essentials as ghee, exotic spice-infused oils and paneer, a 

fresh pressed soft cheese made from organic milk. You 

will witness culinary magic as these basics and principles 

are incorporated into five classic Indian dishes. Guided by 

the master, you will revel in the aromas and tastes of a 

country renowned for its sumptuous vegetarian cuisine. 

Mulligatawny Soup with Red Lentils, Curry Leaves, 

Turmeric, and Spice- and Garlic-Infused Oil; Cumin-Spiced 

Zucchini, Chickpea and Tomato Stew; Fresh Saag Paneer 

with Spinach; Homemade Ghee; Saffron-Enhanced 

Gingered Peas Pulao with Cinnamon; and Ground Basmati 

Rice Pudding with Cardamom and Candied Rose Petals. 

(Some organic dairy will be used.) 

1 Thursday, November 1, 6:30 - 10:00 p.m. 

Instructor: Vikas Khanna Fee: $90; Two People: $170 




25

28 NEW CLASS 

A Hungarian Vegetarian Fall 

Harvest Dinner 

hands-on 

26 

Paprikás, palacsinta, lángos --- here is a rare opportunity to 

learn the cuisine of Hungary from one who has lived it. For 

Chef Vera Eisenberg, the fall vegetable bounty brings with it 

memories of her Budapest childhood when she learned to 

cook on a woodstove with ingredients harvested that very 

day. In Vera's class you will meet, make, and sample 

Lángos, the famous pizza of Hungary; use a roux to thicken 

soup; make dumplings; learn the different strengths and 

uses of Hungarian paprika; flip a crepe like a pro; and begin 

to master the basics of hand-pulled Hungarian strudel, an 

art that is Vera's specialty. If you don't yet know how to 

pronounce the following delectable dishes, don't be 

deterred! Vera will help you along as you prepare and 

enjoy Lángos Fokhagymával (Hungarian Pizza with Garlic 

Wash); Bableves Galuskával (Cranberry Bean Soup with 

Dumplings); Zoldséges Rétes Spenot Mártásal (Harvest 

Vegetable Strudel with Spinach Sauce); Krumplis Káposztás 

Paprikás (Potato Cabbage Paprikás); and Gundel 

Palacsinta (Chocolate Crepes a la Gundel). (Organic eggs 

and dairy will be used and wine will be served.) 


Instructor: Vera Eisenberg Fee: $95; Two People: $180 

29 The Delectable Dosa: The Art of Making 

Indian Crepes 


Long before the advent of American fast food, there was 

the dosa --- a crispy crepe made of rice and lentils. This 

crunchy, tangy wrapper perfectly complements an inventive 

array of light yet savory fillings that elevate the humble 

Indian breakfast staple to a perfect quick lunch or dinner. 

The art of making perfect dosas begins with the right 

consistency and proper fermentation of the batter, but the 

ultimate test is in the cooking technique. Students will get 

hands-on practice and tips to make dosas and prepare 

accompaniments. This same batter will also be used to 

make the amazing Indian uttapam. This class is the perfect 

opportunity to familiarize yourself with the jewels of the 

Indian pantry --- ghee, urad dhal, toor dhal, asafetida, 

fenugreek seeds, mango powder, tamarind paste, dried 

coconut, green chiles, and curry leaves. These crepes are 

satisfying in a way that no burrito or wrap ever could be! 

Classic Masala Dosa; Portobello Mushroom and Spinach 

Dosa with Roasted Onions and Jack Cheese; 

Unconventional Dosa with Salad Filling of Avocado, 

Kalamata Olives, Arugula, Goat Cheese, and Cherry 

Tomatoes; Uttapam with Roasted Corn, Onions, Tomatoes, 

Spinach, and Green Chiles; Sambar; and Cilantro-Coconut- 

Date Chutney. (Some organic dairy will be used.) 

1 Monday, November 26, 6:30 - 10:00 p.m. 

Instructor: Nalini Mehta Fee: $90; Two People: $170 

Call 212-645-5170

30 Southern Comfort 

hands-on 

Winter is right around the corner and the time when we 

crave comforting, warming, stick-to-the-ribs food that we 

can eat and enjoy in our own homes. And who knows 

more about that than Southerners? Enjoy the robust 

flavors of the South in the form of traditional specialty 

dishes with a modern, healthier spin. This is a full-on Dixie 

feast that will leave you satisfied and nourished, not 

stuffed. Sweet and Sour Black-Eyed Peas with Roasted 

Root Vegetables; Turkey or Seitan-Portobello Mushroom 

Chili with Avocado, Cucumber and Orange Salsa; Old- 

Fashioned Skillet-Baked Cheddar-Scallion Cornbread; 

Gingered Red Cabbage Slaw with Baby Spinach; Sautéed 

Collard Greens with Chile-Spiced Pepitas; Cherry-Almond 

Stuffed Baked Apples; and Brandy-Spiced Sweet Potato 

Pie. (Some organic dairy, eggs, alcohol and optional 

organic chicken will be used.) 

1 Friday, November 30, 6:00 - 9:30 p.m. 


31 Eastern European Celebration Food 

hands-on 

Throughout Eastern Europe, the winter holidays are 

celebrated with feasts of cherished traditional foods, 

delicious then or at any other time of the year. In this 

class, we'll make some signature dishes such as Ukrainian 

kutya, a trio of pirogies with their renowned tender dough, 

and lots of accompaniments. We'll finish the meal with 

delicately baked blintzes served with an exciting and 

colorful garnish. Kutya (a condiment made from Spelt 

Berries with Raisins and Poppy Seeds); Pirogies with 

Three Fillings --- Swiss Chard, Sauerkraut, and Potato --accompanied 

by Apple Sauce and Crispy Onions; Beet- 

Horseradish Relish; Lemon-Baked Trout with Herbs and 

Crispy Breadcrumbs; Cauliflower, Green Bean, and Radish 

Salad with Pickle-Thyme Vinaigrette; and Lemony Cheese 

Blintzes with Apple-Cranberry Crimson Compote. (Some 

organic eggs, dairy and fish will be used.) 

1 Thursday, December 6, 6:30 - 10:00 p.m. 





27

32 NEW CLASS 

A Vegan Mexican Food Fiesta 


28 

Tamales, empanadas, enchiladas! There's simply no 

substitute for the deep, vibrant flavors of real Mexican 

food. In this class you will learn how to create those 

flavors without the animal products and excess fat these 

dishes often contain. You will wrap and steam tamales, 

clean and cook cactus, make empanada dough and stir up 

a vegan version of classic mole as you help Loren prepare 

five fabulous Mexican favorites. Working with nopales 

(edible cactus pads), tomatillos, wild mushrooms, corn 

husks, chiles and other traditional ingredients, you will 

achieve those authentic Mexican flavors the vegan way, 

and then sit down to savor the delicious results. Our 

menu features: Chunky Corn and Wild Mushroom Tamales 

with Mole Poblano; Enchiladas Stuffed with Calabaza and 

Black Beans with Tomatillo Salsa; Cactus Leaf Salad with 

Garlic Vinaigrette; Empanadas Filled with Tofu, Vegetables 

and Yellow Rice with Pico de Gallo; and Mexican-Spiced 

Chipotle Hot Chocolate. 



33 Handmade Pasta --- Now That's Italian 

hands-on 

Learn the closely-guarded secrets of making homemade 

pasta the way Italian grandmothers have for generations. 

Pasta expert Stefania Patinella will teach you the easy way 

to make your own pasta dough from various flours to 

achieve a variety of textures and to form various traditional 

shapes such as roll-off-the-fork cavatelli, stuffed ravioli, 

fettuccine, and agnolotti. You'll also learn useful 

techniques for mixing and rolling pasta --- by hand and by 

machine. Finally, as a finishing touch, you'll prepare a 

salad and traditional sauces to accompany your pasta. 

Cavatelli con Salsa Bolognese (a vegetarian version of 

classic meat sauce); Ravioli di Zuccha (Winter Squash- 

Stuffed Ravioli with Butter-Sage Sauce); Fettuccine con 

Porcini, Aglio, Olio and Pepperoncino; Agnolotti con Ricotta 

e Spinaci; and Arugula, Fennel and Orange Salad with 

Balsamic Vinaigrette. (Organic eggs and dairy will be used 

and wine will be served.) 


Instructor: Stefania Patinella Fee: $90; Two People: $170 

Call 212-645-5170

34 Japanese Culinary Art: Preparing a Bento 

Box and Sake Tasting 

hands-on 

Add the art of preparing a Japanese bento box to your 

culinary repertoire. The bento box is a carefully prepared 

picnic meal separated by dividers or stacked layers so that 

each individual dish is presented in its own little 

compartment. Join Mamie Nishide as she imparts the 

traditional skill of preparing the box, the history behind 

each dish included in the meal, and an introduction to 

authentic Japanese ingredients. You will begin by 

preparing each item of the menu and finish by decorating 

your bento box like a beautiful canvas. You will also 

sample three different sakes to accompany your meal. 

Grilled Black Bass in Miso Marinade; Dashimaki Tamago 

(Japanese Egg Omelet); Braised Sato-imo (Taro); Carrots 

and Bamboo Shoots; Poached Shrimp Dumplings and 

Snow Peas; Goma-ae (Spinach tossed with Sesame 

Paste); Quick Pickled Hakusai with Yuzu (Nappa Cabbage 

with Japanese Citrus); Kinpira Gobo (Sautéed Burdock and 

Carrots in Soy Sauce); A Flower of Pressed Seasoned 

Rice with Shiso Leaf and Ume Plum Vinegar; and Clear 

Soup with Tofu and Seaweed. (Some organic eggs and 

fish will be used and sake will be served.) 


Instructor: Mamie Nishide Fee: $105; Two People: $200 




29

35 Festive Italian Menus 

hands-on 

30 

From one of the world's most beloved cuisines comes a 

class for the Italian culinary aficionado or anyone looking 

for healthier versions of Italian ethnic specialties. Myra 

presents two complete menus --- from first courses to 

desserts --- that are perfect for the most elegant holiday 

entertaining or just about any time. These meals have 

something special for both vegetarians and seafood lovers. 

Best of all, you'll learn many techniques for making famous 

classic dishes with new and interesting twists. 

Menu 1: Bruschetta with Peperonata; Watercress, Apple 

and Endive Salad with Gorgonzola; Ribolita Soup (Hearty 

Tuscan White Bean and Vegetable Soup); Baked Flounder- 

Pistachio Pesto Roll-Ups; Pumpkin-Portobello Lasagna; 

Broccoli Rabe with Balsamic and Rosemary-Roasted 

Cherry Tomatoes; Braised Cipollini Onions and Grapes in 

Agrodolce Glaze; and Browned Butter Chocolate Nut 

Sandwich Cookies. (Some organic eggs, dairy, and fish 

will be used.) 

a) 1 Thursday, January 31, 6:00 - 9:30 p.m. 

Menu 2: Wild Mushroom Tart with Parmesan Crust; 

Roasted Pear and Mixed Greens Salad with Cocoa Nib 

"Windowpane" Crisps; Tuscan White Beans and Escarole 

Ragù with Swiss Chard Gnocchi; Roasted Cauliflower with 

Gaeta Olives and Red Pepper; Baked Whole Black Bass 

Encrusted in Salt with Anchovy-Herb Sauce; and Almond 

Semifreddo Afogato (Frozen Almond Soufflé Drowned in 

Espresso. (Some organic eggs, dairy, and fish will be 

used.) 

b) 1 Friday, February 1, 6:00 - 9:30 p.m. 

Instructor: Myra Kornfeld 

$95 for each class; Two People: $180 

One person taking both classes: $180 

Myra Kornfeld's new book 

The Healthy Hedonist Holidays: A Year 

of Multi-Cultural Vegetarian-Friendly 

Holiday Feasts 

--- available in October 2007! 

Call 212-645-5170

36 NEW CLASS 

An Asian Noodle Odyssey 

hands-on 

Soba noodles, udon, rice noodles, mung bean threads --a 

trip through Asia could be organized around these staple 

foods! This class will explore a variety of Asian noodles 

and their herb and spice companions, like kaffir lime leaf, 

lemongrass, Thai basil, chiles, curry, and ginger. We will 

visit a range of different preparation techniques, including 

sautéing, stir-frying, roasting, baking, boiling, and even 

some deep-frying. We will recreate a complement of boldly 

flavored sauces that enrich and enliven noodles in different 

Asian cuisines and learn how to create balanced menus as 

we prepare and enjoy together these tasty noodle dishes: 

Fried Bird's Nest using Mung Bean Noodles with Stir-Fried 

Wild Mushrooms, Snow Peas, Broccoli and Seitan in Sweet 

and Sour Sauce; Udon Noodles with Grilled Marinated 

Tempeh and Sautéed Vegetable Matchsticks in Spicy Chile 

Sauce; Cold Soba Noodles in Spicy Peanut Sauce with 

Edamame and Baked Ginger Tofu; and Rice Noodles with 

Thai Basil, Lemongrass, Kaffir Lime Leaf, Bean Sprouts 

and Butternut Squash in Coconut-Curry Sauce with 

Roasted Cashews. 

1 Tuesday, February 12, 6:30 - 10:00 p.m. 


37 Vegetarian Sushi --- Roll Your Own 

hands-on 

We adore sushi. Aside from its pleasing balance of flavors, 

textures, and fresh ingredients, good sushi impresses us as 

a marvel of construction and presentation. Here's your 

opportunity to learn to make it at home. With Mamie's 

guidance, you will make thin rolls, inside-out rolls, Inarizushi 

(fried tofu studded with sushi rice), and hand rolls 

using fresh vegetables and other authentic Japanese 

ingredients such as gourd (Japanese dried winter melon), 

shiso leaf, pickled plums, and dried shitake mushrooms. 

As a special bonus, Mamie will divulge her knowledge of 

the private language or code that sushi restaurant chefs 

and wait staff share to calculate and communicate the price 

of your meal! (Some sake and optional organic eggs will 

be used.) 


Instructor: Mamie Nishide Fee: $90; Two People: $170 


31

38 Hungarian Hand-Pulled Strudel: 

From Savory to Sweet 

hands-on 

32 

Hungarian native, chef, and author of the upcoming book, 

Sensual Strudel, Vera Eisenberg will teach students the art 

of hand-pulled strudel dough. From a four-inch piece of 

dough, with amazement and lots of laughter, students will 

stretch and pull this remarkable strudel dough to paper 

thinness to cover a 36" x 36" table. After pulling and 

stretching, you will prepare Seafood and Lobster Strudel; 

Potato and Field Greens Strudel; Pear and Dried Cranberry 

Strudel; and Harvest Apple-Walnut Strudel. (Some shellfish 

and organic butter will be used and wine will be served.) 

1 Monday, March 10, 6:30 - 10:00 p.m. 

Instructor: Vera Eisenberg Fee: $95; Two People: $180 

39 NEW CLASS Soul Food Revival 

hands-on 

"Come and get yo' Soul Food. Good ol' fashion Soul 

Food." --- Goodie Mob 

Soul Food is the quintessential American comfort cuisine, 

yet the mere mention of it can bring frowns to advocates of 

healthy eating. But not anymore! Leave out the landmined 

salt and refined sugar, "bad" fats, poor-quality fatty 

meats and unhealthy cooking techniques, and leave in the 

down-home flavor. This kind of Soul Food will bring smiles 

--- followed by raves --- from your most health-conscious 

guest. Chef Bryant Terry's tasty modern reinventions of his 

favorite family recipes use best-quality, health-supportive 

ingredients and cooking techniques that preserve the 

goodness food was born with. Soul Food will become your 

new health food as you help Bryant prepare a vegan "Soul 

Grub" feast, including: Mini Black-Eyed Pea-Goober 

Croquettes with Creamy Tofu-Dill Sauce; Ginger Cornbread 

Muffins; Spicy Barbecued Tempeh Fingers; Carrot- 

Cayenne Coleslaw; Roasted Sweet Potato Purée with 

Coconut Milk; Citrus Collards with Raisins; Chocolate- 

Pecan Pudding Pie with Pressed Nut Crust; and Agave- 

Sweetened Orange Pekoe Tea. In the spirit of his book 

Grub: Ideas for an Urban Organic Kitchen, each 

student will receive a mix CD inspired by the menu. 


Instructor: Bryant Terry Fee: $90; Two People: $170 



Call 212-645-5170

40 Flavors of the Blue Nile: An Ethiopian 

Gathering 

hands-on 

Traditional dining in Ethiopia is a friendly, social 

experience. All dinner courses are laid atop on large tablesized 

bread called injera, and everyone eats with their 

fingers. In this hands-on class, you will have the 

opportunity to make injera as well as the accompanying 

dishes and spice mixtures served with it, culminating in a 

sit-down dinner in the Ethiopian tradition. Injera Crepes 

(Ethiopian Sponge Bread); Berbere (Chile and Spice 

Paste); Niter Kibbeh (Spiced Clarified Butter); Yemiser W'et 

(Spicy Lentil Stew); Collard Greens with Niter Kibbeh; Doro 

Wat (Spiced Chicken Stew); Red Lentils with Chiles, 

Ginger and Garlic; Pumpkin with Berbere; Potatoes, 

Cauliflower, Cabbage and Green Beans with Ajowan; and 

Tomato, Red Onion and Mint Salad. (Some organic butter 

and optional organic chicken will be used.) 

1 Friday, March 14, 6:00 - 9:30 p.m. 


41 The Roots of Irish Cuisine 

hands-on 

Irish cuisine has evolved from very humble roots to 

delicious, sophisticated fare. Traditional ingredients include 

root vegetables, kale, oats, apples, pastured dairy products 

and wild salmon. Join Myra as she shows you how to 

transform these nutritious ingredients into a celebratory 

feast characteristic of today's cuisine on the Emerald Isle. 

Parsnip Soup with Horseradish and Carrot Crisps; Green 

Salad with Thyme-Roasted Apples and Raw Sharp 

Cheddar; Salmon Pinwheels with Watercress-Sunflower 

Pesto and Leeks; Braised Kale with Brown Butter and 

Balsamic Vinegar; Seitan (or Chicken) Pot Pie with 

Colcannon Crust; and Caramelized Apple-Pecan Oat 

Cheddar Biscuit Tarts. (Organic eggs, dairy, fish and 

organic chicken will be used and Guinness will be served.) 




33

42 NEW RECIPES Kimchi and the Cuisine of Korea 

--- Powered by Nutrition! 


34 

This class presents traditional, authentic Korean foods to 

demonstrate that nutrition and great taste can and do 

coexist successfully. This completely vegan menu was 

chosen for its impressive nutritional profile and taste. The 

beginning of this class will be devoted to the making of the 

miracle food Kimchi (traditional fermented vegetables) --which 

was rated one of the five healthiest foods in the 

world --- its seasoning and preparation. Kimchi, a revered 

condiment frequently used to enliven meals, is also a 

precious source of vitamins, fiber, and beneficial bacteria 

that aids in digestion and prevention of gastrointestinal 

diseases. Janet will then prepare a full-course Korean meal 

using a stunning array of traditional healthful ingredients. 

Students will participate in the making of dumplings. Yache 

Mandoo (Steamed and Pan-Fried Vegetable Dumplings) 

with Shoyu-Lemon Dipping Sauce; Japchae (Sweet Potato 

Noodles with Vegetables); Beejee Jigae (Soybean Stew 

with Kimchi and Kale) with Lentil, Quinoa, & Rice Mixture 

and Spicy Shoyu-Sesame Sauce; and Baesook (Poached 

Asian Pears in Ginger Syrup.) 


Instructor: Janet Harn Fee: $90; Two People: $170 

See “Homemade Perfect Pizzas Plus,” 


See “Lasagna - 5 Really Different Ways,” 


See “Globally Gluten Free,” Class # 46, Page # 38 

See “Latke Mania,” Class # 51, Page # 41 

See “Route to India Market Tour,” 




Call 212-645-5170

FERMENTED/CULTURED FOODS 

43 Magical Fermentations: An Ancient Tradition 

lecture/partial participation 

This series is an intensive exploration into the 

transformational magic of fermentation. The ancient and 

worldwide practice of fermenting foods is not only a 

venerable culinary tradition but extremely health-supportive 

to digestion, nutrition, and immunity. In this four-part 

series, fermentation expert and author, Sandor Katz, will 

de-mystify these ancient techniques so that you may enjoy 

the benefits of fermenting food in your own home. The 

first class will serve as an introduction to fermentation, 

covering its illustrious history and incredible health benefits, 

as well as starting ferments which we will enjoy in later 

classes. In the remaining classes, you will master a variety 

of simple techniques for fermenting milk, grains, beans, 

and vegetables and sample them along the way. Classes 

may be taken individually if space permits but are designed 

to be taken together, as each day students will revisit and 

taste ferments begun in the prior classes. (Some alcohol 

and organic dairy will be used.) 

Part 1 - Introduction and Demonstration 

Sauerkraut; Sour Pickles; Fruit Kimchi; Mead (Honey 

Wine); Sourdough; and Kefir 

a) 1 Monday, January 14, 6:30 - 9:30 p.m. 

Part 2 - Grain and Bean Ferments 

Tempeh; Natto; Amazake; and Fermented Porridges 

b) 1 Wednesday, January 16, 6:30 - 9:30 p.m. 

Part 3 - Grain and Bean Ferments, Continued 

Miso; Idli; Dosa; and Injera (Ethiopian-Style Sourdough 

Pancakes) 

c) 1 Thursday, January 17, 6:30 - 9:30 p.m. 

Part 4 - Vegetables, Vinegar, and Dairy Ferments 

Vegetable Kimchi; Salt-Free Vegetable Ferments; Beet 

Kvass; Labneh (Yogurt Cheese) and Brine-Based Soup 

d) 1 Friday, January 18, 6:30 - 9:30 p.m. 

Instructor: Sandor Ellix Katz 

Fee for Entire Series: $360 

Fee for Individual Class if space permits: $95 


35

44 NEW CLASS Eight Essential Techniques for Fish 

demonstration 

36 

FISH 

Witness culinary magic as chef and cookbook author, Peter 

Berley, prepares eight different kinds of protein from the 

sea using a range of techniques to maximize flavor and 

preserve their abundant nutritional values. You will learn 

how to acid-cook, bake, slow-bake, braise, broil, pan-grill, 

pan-roast and serve fish raw. A watercress salad with 

lemon vinaigrette and wine will accompany the following 

perfectly prepared fish dishes: Scallops al Crudo; Fluke 

Seviche; Broiled Deviled Mackerel; Braised Cod with 

Niman Ranch Uncured Bacon, Pearl Onions and Red 

Wine; Slow-Baked Wild Salmon over Vegetable Brunoise; 

Pan-Roasted Monkfish with Wilted Watercress and 

Smashed Potatoes; Whiting and Leek Gratin; and Pan- 

Grilled Arctic Char with White Wine Sauce. (Some organic 

dairy, alcohol and, in one dish, humanely and sustainablyraised 

uncured bacon will be used and wine will be 

served.) 

1 Wednesday, January 23, 6:30 - 10:00 p.m. 


Peter Berley's newest book 

The Flexitarian Table: Flexible Meals 

for Meat Lovers, Vegetarians, and 

Everyone In Between 

is now available! 



Call 212-645-5170

GLUTEN-FREE 

45 The Gluten-Free Revelation 

All-Day Seminar: 

Pizzas, Breads, Quiches & Pies 

lecture and hands-on cooking class 

For those people with gluten intolerance (also known 

as celiac sprue) or those with a wheat allergy, the 

eternal challenge is not so much what to eat as what 

not to eat. In this all-day class, Anna Sobaski, owner 

of Gluten Evolution, will share with you her life's work, 

in-depth knowledge, and deep commitment to helping 

people integrate gluten-free practices into their lives. 

She will introduce you to gluten-free baking using her 

line of bread and piecrust mixes as well as gluten-free 

flours that you will make from scratch. She will also 

discuss how to keep your kitchen gluten-free and 

offer methods for preventing cross-contamination. 

Anna will show you that there's a whole world of 

wonderful baked goods out there that not only taste 

delicious but give one the comfort of health. 

This class begins with a lecture at which you will 

sample Anna's Pumpkin, Banana, and Cranberry 

Breads made from her line of bread mixes; followed 

by a short break; and then a hands-on cooking class 

where you will prepare and enjoy: Pizza with toppings 

of Sautéed Onions, Garlic, Goat Cheese, Fresh 

Mozzarella and Spinach (using Anna's Bread Mix as 

well as an Egg- and Dairy- Free "From Scratch" Bread 

Recipe); Sandwich Bread (made from Anna's Bread 

Mix) with Smoky Baba Ghanoush Spread; Butter 

Lettuce with Oranges, Avocado and Shallot Vinaigrette 

with Homemade Croutons; Roasted Vegetable and 

Cheddar Quiche with Smoked Salmon (using Anna's 

Piecrust Mix and a Rice-Based "From Scratch" 

Piecrust Recipe); Seasonal Fruit Pies and Maple 

Walnut Pies (using both Anna's Piecrust Mix and the 

Rice-Based "From Scratch" Piecrust Recipe). (Some 

organic eggs and optional dairy and fish will be used.) 

1 Sunday, October 28, 10:00 a.m. - 4:00 p.m. 

Instructor: Anna Sobaski 



37


Globally Gluten-Free 


38 

For those with gluten intolerance, celiac disease, and 

related conditions, removing the obvious culprits from one's 

diet is, of course, essential. However, what other glutencontaminated 

ingredients lurk in places you'd never 

suspect? Susan Baldassano has the answers and more 

while she expands on her generous repertoire of flavorrich, 

ethnically-inspired gluten-free dishes. These 

thoughtful recipes will impress everyone --- gluten sensitive 

or not --- as we visit the cuisines of the American South, 

Asia, and India. Menu planning is effortless with so many 

choices. These classes may be taken individually or 

together as a series. 

Session 1: American South 

Colorful Confetti Coleslaw with Fresh Almond Milk 

Dressing; Hoppin' John-Inspired Black-Eyed Pea Stew with 

Cornmeal Hush Puppies; Braised Collard Greens in Chile- 

Infused Roasted Vegetable Stock; and Sweet Potato Pie 

topped with Candied Pecans and Whipped Coconut Cream 

or Whipped Organic Cream. (Some organic eggs and 


a) 1 Sunday, October 7, 1:00 - 4:30 p.m. 

Session 2: Asian 

Watercress and Star Fruit Salad with Creamy Five-Spice 

Date Vinaigrette and Toasted Sesame Seeds; Brown Rice 

Nori Rolls with Seared Tempeh or Baked Wild Salmon with 

Wheat-Free Tamari-Sesame Dipping Sauce; Oden 

(Japanese Root Vegetable Stew) with Optional Deep-Fried 

Tofu; and Coconut-Pomegranate-Orange Parfaits with 

Crisp Ginger Cookies. (Some optional fish will be used in 

one recipe.) 

b) 1 Tuesday, December 4, 6:30 - 10:00 p.m. 

Session 3: Indian 

Homemade Ghee and Masala Mixtures; Samosas Stuffed 

with Sweet Potatoes and Peas with Tamarind Chutney; 

Chickpea Pakoras with Cilantro-Mint Chutney; Raita made 

from Fresh, Homemade Organic Yogurt with Spinach Dahl 

and Saffron-Lime Brown Basmati Rice; Green Beans with 

Spiced Dried Coconut; Carrot-Ginger Halva with Candied 

Cashews and Pistachios; and Homemade Chai Tea. (Some 

organic dairy will be used.) 

c) 1 Sunday, March 30, 1:00 - 4:30 p.m. 

Instructor: Susan Baldassano 

Fee for Individual Classes: $90 

Fee for Entire Series: $255 - Save $15 

Call 212-645-5170

HERBAL REMEDIES 

47 Herbal Syrups and Remedies 

for What Ails You 

hands-on 

Get hands-on for health this winter as you prepare 

delicious and effective remedies to help keep colds and flu 

at bay. Herbalist and wild-foods advocate Terry-Anya 

Hayes shares three separate kitchen strategies to winterize 

your medicine chest and maximize health when the cold 

winds blow. Making your own herbal remedies is easy, and 

what could be more satisfying than supporting your health 

with products fresh from your own kitchen? Instead of 

opening a bottle with an unpronounceable list of 

ingredients, you will know exactly what goes into these 

remedies! We will cook up a quartet of scrumptious herbal 

syrups to take by the spoonful, pour onto pancakes, or stir 

into tea; a fiery anti-viral vinegar that can also pep up a 

winter salad; and a batch of herbal pills delicious enough to 

be served with dessert. Terry-Anya will sprinkle in personal 

anecdotes and tidbits about the traditional uses of these 

herbs, and awaken each student to the joy, ease, and 

wonder of supporting health through the grace of plants. 

The following array of tasty herbal medicines will be 

made in sufficient quantity to provide take-home 

samples for all. These herbs are safe, generally 

available, and tremendously effective. Elderberry-Ginger 

Syrup (anti-viral); Hawthorn/Linden Syrup (cardiac and 

nerve support); Rose Hip-Lemon-Lavender Syrup (Vitamin 

C, antibacterial, antioxidant); Wild Cherry Bark Cough 

Syrup; Rosemary Gladstar's Fire Cider (the label on the 

bottle should read "BREAK GLASS at the first sign of a 

cold"); and Slippery Elm and Echinacea Pastilles 

(respiratory support and sore throat soothing). (Some 

organic raw honey will be used.) 

1 Thursday, December 13, 6:00 - 10:00 p.m. 

(Please Note: 4-hour class) 

Instructor: Terry-Anya Hayes Fee: $95; Two People: $180 


39

48 A Vegetarian Thanksgiving 

hands-on 

40 

HOLIDAY CLASSES 

You won't miss the turkey as Myra prepares a healthful, 

vegetarian Thanksgiving meal that needs no excuses or 

apologies. Colorful and bursting with flavor, this balanced 

meal is faithful to the spirit and style of America's favorite 

harvest holiday. You will prepare an elegant and satisfying 

vegetarian main course, fixings that complement the entire 

meal, and the flakiest crust and juiciest filling for the fruit 

pie. Myra will teach you how to organize the cooking to 

make a stress-free meal, so you can simply sit down to 

enjoy a sumptuous banquet and a good time with your 

guests. Black Bean Hummus with Crudités; Three Sisters 

(Squash, Beans, and Corn) Polenta Casserole with 

Pumpkin Seed Pesto and Mole Gravy; Beer-Braised 

Brussels Sprouts; Wild Rice Dressing with Mushrooms and 

Pine Nuts; Sweet Potato Gratin; Cranberry Persimmon 

Sauce; Braised Winter Greens with Pearl Onions; Double- 

Crusted Apple-Pear-Cranberry Pie; and Pumpkin 

Semifreddo Torte with Ginger Snaps. (Some organic eggs, 

dairy, and beer will be used.) 

1 Tuesday, November 6, 6:00 - 10:00 p.m. 



49 NEW RECIPES A Traditional Thanksgiving 


As a dress rehearsal for the big holiday, practice making a 

full course Thanksgiving meal under the expert eye of 

Peter Berley in this extended five-hour class. No time to 

dig through cookbooks for recipes? Relax. Peter has 

designed a winning menu from start to finish with just the 

right blend of classic flavors, plus chic, contemporary 

flourishes that will leave everyone asking for more! The 

meal includes Pumpkin, Pear and Fennel Soup; 

Watercress and Fennel Salad with Lemon Vinaigrette; 

Maple- and Spice-Brined Organic Turkey with Pan Gravy; 

Sourdough Stuffing with Caramelized Onions, Sage, and 

Gruyère; Roasted Brussels Sprouts with Chestnuts and 

Prunes; Candied Yams; Cranberry-Orange Compote; and 

Maple-Pear Galette. (An organic turkey, wine and some 

dairy will be used and wine will be served.) 

1 Friday, November 9, 5:30 p.m. - 10:30 p.m. 



Call 212-645-5170

50 NEW CLASS Tried and True Exquisite 

Holiday Desserts 

hands-on 

For most of us, sweet treats are something special, and 

nothing delights in quite the same way as a yummy dessert 

especially when using high-quality ingredients. Even those 

who normally forgo the pleasures of sweets often allow 

themselves a bite --- or a slice --- to celebrate the holidays. 

For this class, Chef Peter Berley has assembled a line-up 

of fabulous favorites that Scrooge himself would be 

helpless to resist. Get hands on with Peter this season as 

you learn to prepare the following tried and true holiday 

desserts: Apple Tart with Cinnamon Ice Cream; Sweet 

Potato Pie; Lemon Coconut Rice Pudding with Roasted 

Pineapple; Ginger Pear Crisp with Vanilla Bean Ice Cream; 

Maple Almond Pound Cake with Crème Fraîche and Warm 

Preserves; Bittersweet Chocolate Pecan Brownies; and 

Hazelnut Genoise with Mocha Buttercream. (Some organic 

dairy and eggs will be used.) 

1 Tuesday, November 13, 6:00 - 10:00 p.m 



51 Latke Mania 

hands-on 

Whether or not you celebrate Chanukah, don't forget the 

latkes. These crisp, savory little pancakes make irresistible 

side dishes. In this class, you'll make the traditional 

version along with a host of unusually delicious variations. 

We will make eight different latkes, one for each night of 

Chanukah, and all can be made in advance so you're not 

at the stove all night. Classic Lacy Potato Pancakes with 

Carrots and Scallions; Celery Root-Green Apple Pancakes; 

Parsnip-Leek Pancakes with Fresh Thyme; Sweet Potato- 

Turnip Pancakes with Shallots; Sauerkraut Pancakes with 

Dill and Caraway; Sweet & Savory Carrot-Raisin Pancakes; 

Beet and Fennel Pancakes; Spinach-Basil Pancakes with 

Crispy Coconut; Milled Cider Cranberry Sauce; and Yogurt 

Sauce with Crisp Shallots. (Some organic eggs and 



Instructor: : Myra Kornfeld Fee: $95; Two People: $180 




41

52 Vegetarian Hors D'oeuvres: The Life of the Party 

hands-on 

42 

Prepare for the holidays --- or any party any time --- with 

recipes for delectable vegetarian nibbles that whet 

appetites and scream fun. In this class, wrap and roll 

phyllo dough, stuff wontons, and assemble eye-catching, 

mouthwatering, bite-sized gems with zesty dips and 

spreads. These are all great do-ahead dishes to make 

your entertaining relaxing and easy. Cocktail Party 

Spanikopitas with Kalamata Olives; Roasted New Potato 

Cups with Yogurt-Parsley Aioli; Pan-Fired Wontons with 

Spicy Thai Cabbage-Mushroom-Peanut Filling; Yucca 

Cakes with Mango Mojo; Quesadilla Bites with Shredded 

Vegetables and Goat Cheese Pesto; and Mini Chile Corn 

Crepes with Refried Black Beans and Extra-Green 

Guacamole. (Some organic eggs and dairy will be used.) 

1 Tuesday, December 18, 6:30 - 10:00 p.m. 


See “Cooking with Autumn Fruits,” 


See “Romantic Rendezvous - A Valentine's Menu,” Class # 21, Page # 22 

See “Eastern European Celebration Food,” 


MACROBIOTICS 

53 NEW CLASS Health Secrets of a Macrobiotic 

Kitchen 

demonstration 

Macrobiotics has been popular for decades, but do you 

really know how to get the most from this healthful and 

delicious way of living and eating? Join Jill Gusman, author 

of Vegetables from the Sea, for a fascinating look at the 

lesser-known power foods and techniques of macrobiotic 

cooking. Learn what essential nutrients can help curb oversnacking 

or bingeing and where to find them; how to crank 

up the nutritional power of your meals with simple, tasty 

condiments and unique side dishes that increase our vitality; 

and key lifestyle points that further promote health - from 

strengthening teas to relaxing desserts. Slow-Cooked Sweet 

Vegetable Drink; Leafy Greens Tea; Kinpira Soup; Golden 

Rose Rice with French Lentils; Pumpkin Seed-Shiso Leaf 

Gomasio; Nishime-Style Vegetables; Tri-Colore Pressed 

Salad with Green Goddess Dressing; Quick and Easy Ume 

Pickles; and Spicy Pear Pudding with Toasted Almonds. 

1 Thursday, October 25, 6:30 - 10:00 p.m. 

Instructor: Jill Gusman Fee: $90; Two People: $170 

Call 212-645-5170

54 Macrobiotics and Chinese Five-Element 

Theory to Promote Winter Health 

demonstration 

As Chinese 5-Element Theory wisely asserts, just as the 

sap of trees returns to their roots, the cold and dark of 

winter signals us to draw inward. This is the ideal time to 

replenish our deepest resources. According to this 

tradition, the kidneys --- the seat of vitality and inner wisdom 

--- as well as the bladder take center stage in winter. The 

tradition further states that the kidneys govern the bones 

and, when properly nourished, orchestrate a graceful 

unfolding of life's development. In this class Annie will 

discuss what harms and what nurtures these important 

systems, and especially how to strengthen them with 

specific winter foods. You will learn the energetic 

properties of these special foods that support the cleansing 

and restorative processes of the kidneys and bladder and 

sample a variety of delicious dishes that incorporate these 

principles: Shiitake and Oyster Mushrooms in Root 

Vegetable Broth; Roasted Beets with Hijiki and Orange; 

Adzuki Bean, Millet and Carrot Cakes with Shallot Pan 

Gravy; Braised Kale with Kabocha Squash and 

Caramelized Onions; and Walnut-Jujube Date Cream. 


Instructor: Annie Kunjappy Fee: $90; Two People: $170 

MANAGE YOUR MEDICAL CONDITION 

55 Maximizing Heart Health 

hands-on cooking class and lecture 

The obesity epidemic is on the rise in this country and with 

that follows the increased incidence of heart disease and 

hypertension as well as metabolic syndrome and diabetes. 

It is important for us to understand how diet affects our 

heart health and what the dietary risk factors are for heart 

disease. It is also crucial for individuals at risk to know and 

understand the numbers relating to their cholesterol, 

triglycerides, c-reactive protein, blood pressure, and 

homocysteine levels. This class will de-mystify these 

issues as well as cover what you can do to identify risk 

factors to prevent heart disease and improve your numbers 

through a healthy diet, healthier cooking techniques and 

increased physical activity. A lecture will follow a hands-on 

cooking class where students will prepare and enjoy a high 

fiber, whole foods meal that tastes amazingly delicious! 

Autumnal Root Vegetable and Squash Soup; Walnut- 

Encrusted Alaskan Wild Halibut; Quinoa Pilaf with Swiss 

Chard, Mushrooms and Lentils; and Fresh Cranberry and 

Apple Bake. (Some fish and wine will be used.) 


Instructor: Katherine Farrell, R.D., C.D.N., C.D.E. Fee: $90; Two People: $170 


43

DON’T LET YOUR CAREER SIMMER O 

Ignite Your Passion! 

CHEF’S TRAINING PR 

Train for a profession in health-supportive culinar 

health spa & restaurant work, private cooking, c 

natural foods educator & more. 

This unique 619-hour career program 

is licensed by NY State Education Dept., 

accredited by ACCET and provides 

thorough training in: 

• French and Japanese knife skills. 

• Culinary techniques: the use and preparation 

of whole grains, beans, vegetables, sea 

vegetables, soy food, pasta, fruits, seafood, 

organic eggs and poultry. 

• Theoretical approaches to diet and health, 

including the principles of nutrition, medicinal 

cooking, cleansing & detoxification. 

• Baking & dessert techniques using whole 

grain flours & natural sweeteners, including 

wheat-free baking. 

• Creative cooking and meal preparation, 

including menu planning and contemporary 

food presentation. 

NATURAL 

GOURMET 

INSTITUTE 

FOR HEALTH & CULINARY ARTS 

natural gourmet institute --- the premier sch

UR CAREER SIMMER ON THE BACK BURNER 

ur Passion! 

G PROGRAM 

ofession in health-supportive culinary arts: 

aurant work, private cooking, catering, 

educator & more. 

Full-time 4-month 

programs* 

• September 5 

• October 16 

• November 27 

• January 15 

• February 26 

Come to a Chef’s Training open house* 

• Tues., August 7 • Tues., December 11 

• Thurs., September 6 • Tues., January 8 

• Wed., October 10 • Wed., February 13 

• Wed., November 7 • Tues., March 11 

at 6:15pm --- Reservations Required 

Call for more information --- 

Request our color View Book & curriculum. 

212-627-COOK (2665) ext. 109 

*dates subject to change 

Part-time 10-month 

programs* 

• September 19 

Wed. Eve & Sat. 

• November 13 

Tues. Eve & Sun. 

• January 30 

Wed. Eve & Sat. 

Small class size & personalized instruction. 

Lifetime job placement. 

Student loan & payment plans. 

the premier school of it’s kind.

56 A Cooking Class for People with Serious 

Illness and Those Who Cook for Them 

lecture and demonstration 

46 

Do you cook for or are you someone with a serious illness? 

Do you/they struggle with problems such as infection, 

fatigue, weight loss, nausea, gastrointestinal upset, pain, or 

shortness of breath that threatens their nutritional status? If 

so, join Laura Pole, health-supportive chef and oncology 

nurse, in this information-packed class and learn how to 

prepare health-promoting, nutrient-dense, delicious food-asmedicine 

for yourself, your client, or loved one to relieve or 

prevent symptoms. The recipes and focus of this class 

include high-quality whole foods that enhance healthy 

immune response, possess anti-cancer and antioxidant 

properties, replenish healthy microorganisms, provide great 

sources of protein, help reduce inflammation and joint pain, 

aid digestion, and replace minerals. Class time will be 

devoted to translating a dietary prescription into "real" 

healing food, menu planning, taking a virtual shopping tour 

to assist you in purchasing nutritionally appropriate food, 

and helpful tips about stocking a pantry. There will be food 

tastings throughout the day and a meal served at the end of 

class. Whey Good Fruit Smoothie; Wholly Guacamole with 

Organic Corn Chips; Kuzu-Apple Juice Tonic; Baked 

Marinated Organic Chicken with Tangy Orange Sauce; 

Quinoa-Shiitake-Edamame Pilaf; Angel-Hair Collards 

Sautéed in Olive Oil and Garlic; Curried Spice-Baked Sweet 

Potatoes; Apple-Pear-Blueberry Crisp with Yogurt Cream; 

and Ginger Green Tea. (Some organic chicken and dairy 

will be used and both are optional.) 

1 Saturday, January 5, 11:30 - 5:30 p.m. 


Instructor: Laura Pole Fee: $150; Two People: $290 

57 Modern Menu Planning for Diabetics: 

Effective Self-Management 

hands-on cooking class and lecture 

Diabetes meal planning is an essential component in 

diabetes self-management. In this class, Students will learn 

how to improve the regulation of their blood sugar while 

enjoying balanced and satisfying meals. The lecture will 

discuss portion sizes; the balance of protein, carbohydrate 

and fat; quality food selection; and the use of whole grains 

as an alternative to simple starches such as white rice and 

pasta. The lecture will follow a hands-on cooking class 

where students will learn how to prepare a healthy, delicious 

carbohydrate-controlled meal with dessert. Watercress, 

Endive, Clementine, and Olive Salad with Red Wine 

Vinaigrette; Aromatic Moroccan Chicken Tagine with 

Chickpeas over Warm Bulgur and Spelt Pilaf; and Toasted 

Almond Cookies. (Some organic chicken will be used.) 

1 Thursday, February 7, 6:30 - 10:00 p.m. 

Instructor: Katherine Farrell, R.D., C.D.N., C.D.E. Fee: $90; Two People: $170 

Call 212-645-5170

MARKET TOURS 

58 The Route to India via Manhattan 

tour of Indian markets and lunch at Devi 

Until now, the sights, sounds and smells of India may only 

have flitted about in your imagination. It's time to let your 

fantasies become a reality by embarking on a tantalizing tour 

of India right in Manhattan's own Little India. Join Nalini 

Mehta as she guides you through the culinary shops that are 

part of the bustling bazaar of India as she demystifies this 

cuisine by explaining firsthand the characteristics of various 

spices, fruits, vegetables, dhals, grains, and other unique 

ingredients. Next on the tour, you will visit a kitchenware 

shop where Nalini will discuss equipment specifically used 

by traditional Indian cooks. By this time, you'll be ready for 

some authentic Indian fare. You will then continue down the 

path to Devi, where you'll go behind the scenes to meet with 

Chef Hemant Mathur who will answer your questions and 

discuss the ingredients and preparation of the meal you are 

about to eat. Finally, you will sit down to enjoy a very 

special Indian lunch. The class meets in front of 

Kalustyan's at 123 Lexington Avenue (at 28th Street) at 

10 a.m. and ends at Devi, 8 East 18th Street (Broadway 

and 5th Avenue.) Price-fixed lunch included in class fee. 

1 Saturday, October 20, 10:00 a.m. - 3:00 p.m. 

Instructor: Nalini Mehta Fee: $85; Two People: $160 

59 Calling All Locavores: An Inspirational 

Challenge From Market to Table Using Only 

Local and Sustainable Sources 

market tour and partial participation 

Join chef and cookbook author, Peter Berley, for a true 

culinary adventure. Every ingredient used in this class will 

come from local farms and sustainable sources. You'll 

start this 6-hour class by preparing dough for focaccia using 

flour from locally-grown wheat. Then, while it's rising, Peter 

will lead the way to the Union Square Greenmarket where 

you'll learn to shop the way market-driven chefs do --- by 

choosing what's fresh and seasonal --- which one might find a 

real challenge in the winter. The ingredients you select will 

determine the menu. You'll learn to improvise rather than 

solely rely on recipes. Market purchases might include 

healthfully raised grass-fed meat, freshly-caught fish, farmfresh 

eggs, dairy, and a bounty of locally grown produce. 

When you return to the classroom, you'll focus on techniques 

as you prepare a balanced winter meal with dessert. And that 

focaccia dough will have risen, so you'll learn how to bake it 

off to perfection. Then the best part: sitting down to enjoy and 

savor everything, feeling content with the knowledge that you 

have just supported your local farmers. Dress warmly. 

1 Saturday, February 16, 10:00 a.m. - 4:00 p.m. (Note: 6-hour class) 



47

60 Mushrooms as Food and Medicine: The 

Delectable Defenders 

lecture and demonstration 

48 

MEDICINAL MUSHROOMS 

Wild mushrooms are a treat for the eye and taste buds, 

and traditional cultures the world over have long 

understood that they are also powerful medicines. These 

days, a walk through our own supermarket produce aisles 

reveals a wealth of wild fungi in all shapes, sizes and 

colors. Modern science is currently "discovering" health 

benefits in mushrooms that range from cholesterol and 

tumor inhibition to immune support. Join Terry-Anya 

Hayes, a past president of the NY Mycological Society, to 

explore the medicinal virtues --- and flavors --- of seven 

interesting and utterly delicious mushrooms. Help manage 

your health with Chaga Chai; Wei Qi Tonic with Turkey Tail 

and Reishi; Butternut-Leek-Shitake Soup; Oyster 

Mushroom Salad with Jicama and Watercress with Lemon 

Vinaigrette; Braised Tamari Tempeh with Sautéed Maitake 

Sauce over Black Forbidden Rice; and Tree Ears in 

Pomegranate Ginger Syrup over Vanilla Tofu Squares. 

(Some organic butter and wine will be used.) 


Instructor: Terry-Anya Hayes Fee: $90; Two People: $170 

POULTRY 


Easy, Elegant Ways with 

Organic Chicken 

hands-on 

This class will elevate the humble bird to epicurean 

heights. The focus is on simple techniques in combination 

with unexpected flavors and elegant presentations. Using 

organic chickens, you'll learn to butterfly, braise, roast, and 

pan-sear your way to inspired meals suitable for 

entertaining, not just for every day. Butterflied Roasted 

Chicken with Balsamic-Maple Herbed Glaze; Southwest 

Spice-Rubbed Chicken with Mole Gravy; Mustard Crusted 

Roast Chicken; Chicken Thighs Braised in Moroccan 

Spices with Preserved Lemons and Olives; Roasted 

Balsamic Soy-Glazed Chicken Wings; and Pan-Seared 

Spinach- and Mushroom-Stuffed Chicken Breast 

Medallions. A salad will also be served. 

1 Thursday, October 18, 6:30 - 10:00 p.m. 


Call 212-645-5170

62 Beyond Chicken: Other Choices of 

Organic Poultry 

hands-on 

Of course we love organic chicken, but most of us are long 

overdue to give some culinary attention to other choices as 

well. Doesn't turkey, for instance --- lean, protein-rich and 

densely nutritious --- deserve more time on your table than a 

holiday or two a year? Picture it succulent and sweetly 

stuffed; or ground, spiced and sauced North African style. 

Widening your horizon to encompass more exotic poultry 

possibilities, imagine the rich aromas of sautéed quail, a 

whole roasted duck, or Cornish hens roasted to a turn and 

flanked with winter vegetables. Whether you cook for 

others or for your pleasure alone, you will turn to these 

recipes again and again --- for taste, ease of preparation, 

and their whispers of other cultures and possibilities. You 

will prepare and then enjoy: Asian-Style Whole Roasted 

Duck; Sautéed Quail with French Lentils; Roasted Turkey 

Breast Roulade with Cranberry-Date Bread Stuffing; 

Roasted Cornish Hens with Winter Vegetables; Moroccan 

Turkey Meatballs with Herbed Tomato Sauce; and Sautéed 

Duck Breast with Pomegranate Citrus Glaze. 

1 Thursday, January 10, 6:30 - 10:00 p.m. 


63 The Ultimate Organic Roast Chicken Dinner 


Tender, juicy, falling off the bone --- just the thought of a 

perfectly roasted chicken is enough to make your mouth 

water. Come and learn the secrets of pre-salting your bird 

for maximum succulence; then learn how to complement 

the bird with the perfect trimmings. The result? A meal 

that rises to gourmet status. This is one menu you'll want 

to serve again and again. Roast Chicken; Rich Pan Gravy; 

Wild Mushroom Soup; Classic Provençal Potato Gratin; 

Sensational Caesar Salad with Anchovy or Hold-The- 

Anchovy Lemon-Parmesan Vinaigrette and Pulled 

Croutons; and Apple Galette with Brandy and Currants. 

(Organic chicken, some alcohol, dairy, and optional fish will 

be used.) 



See “A Traditional Thanksgiving,” Class # 49, Page # 40 


49

50 

QUICK & EASY 

64 Two Vegan Menus: Quick, Colorful, 

& Flavorful 

demonstration 

Our big challenge in vegan cooking is attracting the noninitiated 

to this often misunderstood cuisine. These colorful 

full-bodied meals are guaranteed to appeal to a variety of 

dietary preferences. This class offers two complete vegan 

menus that are both simple to prepare and deeply 

satisfying. The quick techniques involved in their 

preparation make them perfect everyday fare, yet each 

menu is special enough for holiday entertaining. 

Menu 1: African Groundnut Stew with Watercress and 

Cucumber-Peanut-Cilantro Salsa; Curried Braised Mustard 

Greens and Spinach; and Ginger Snaps. 

Menu 2: Chinese Noodles with Napa Cabbage and Asian 

Sesame Sauce; Five-Spice Tofu with Fermented Black 

Bean Sauce; Baby Bok Choy Braised in Black Mushroom 

Sauce; and Sweet Potatoes with Goji Berries and 

Caramelized Walnuts. 



See “Eight Essential Techniques for Fish,” 


See “Easy, Elegant Ways with Organic Chicken,” 


See “Effortless Yet Elegant Healthy Desserts,” 


Call 212-645-5170

Raw Food Basics and Essentials 

Raw food cuisine lives at the heart of this fast-growing and 

dynamic food movement emphasizing organics, sustainable 

agriculture, optimal nutrient absorption, and bioavailability. 

In each of Loren's classes you will learn the basic tenets of 

the raw food diet; the health benefits of a cuisine that 

preserves and optimizes vitamins and enzymes, and 

techniques for raw food preparation --- dehydrating, soaking, 

juicing, sprouting --- and the many uses of a Vitamix 

blender, juicer, and dehydrator. 

65 Raw Asian 


RAW FOODS 

This class presents a wide variety of exciting authentically 

flavored Pan-Asian dishes that are simple to make yet very 

bold in flavor and design. When you prepare these recipes 

for your friends and family, they'll have a hard time 

believing they're raw! Young Coconut Noodle Pad Thai with 

Crisp Asian Vegetables and Black Sesame Seeds; 

Vietnamese Mango-Cilantro Spring Rolls with Spicy 

Cashew Dipping Sauce; Assorted Vegetable Sushi with 

Crunchy Jicama Rice; Mixed Sea Vegetable Salad with 

Creamy Sesame-Ginger Vinaigrette; Pineapple-Papaya 

Parfait with Coconut Cream and Date Paste; and Young 

Coconut-Mint Lassi. 



66 Raw American Family Favorites 


Do you and your family have the hankering for the old 

familiar favorites? This class just might inspire everyone to 

jump on the raw food bandwagon by transforming family 

favorites into raw versions of those same dishes. 

Everyone is sure to be surprised how delicious these new 

wholesome editions are that they won't even miss the old 

ones. The grand finale of this sumptuous session will be 

an ice cream sundae blow-out, ideal for family festivities. 

Assorted Veggie Pizzas with Nut Cheeze and Nut Meat; 

Spinach and Mushroom Burgers with Ketchup, Mayo, and 

Mustard on Flax Cracker Buns; Crunchy "Fries"; Spaghetti 

with Marinara Sauce and Pine Nut Parmesan; and Ice 

Cream Sundaes. 

1 Sunday, October 21, 1:00- 4:30 p.m. 



51

67 Restaurant-Quality Raw Desserts 


52 

Did you ever wonder how top raw food restaurants put 

together their tantalizing, spectacularly complex desserts? 

Well, a really advanced raw dessert takes time and 

planning. Our time frame for this class is two sessions. 

Taking complexity one simple step at a time, you will 

become familiar with a wide range of techniques which will 

include: learning to open Thai coconuts, using a 

dehydrator, Champion juicer and Vitamix blender. Along 

the way, you will encounter some lusciously healthful and 

unusual ingredients like agave nectar, raw cacao nibs and 

powder, and extra-virgin coconut oil. And you will assist 

Loren in creating pudding, ganache, crunchy toppings, 

candied nuts, raw sauce, gelato, tart shells, cake layers, 

and creamy whips that will merge at last to become three 

seductively sophisticated desserts. 

In Session 1 we will assemble the elements and lay the 

foundation with Coconut Almond Crunch; Chocolate and 

Dried Cherry Cookie Crunch; Mocha Sheet-Cake Layers; 

Candied Nuts; Tart Shells and Raspberry Sauce, and leave 

everything we have made in the dehydrator overnight. 

In Session 2 we will make Chocolate Pudding, Mixed 

Berry Gelato, Chocolate Mint Ganache and Whipped 

Vanilla Crème. We will then put together the recipes of 

both days to create these super-star desserts: Chocolate 

Pudding Parfaits with Chocolate-Cherry Cookie Crunch and 

Whipped Vanilla Crème; Mocha Cake and Mixed Berry 

Gelato Roulade with Raspberry Sauce and Candied Nuts; 

and Chocolate Mint Ganache Tarts with Coconut Almond 

Crunch. 

1 Thursday & Friday, March 27 & 28, 6:00 - 9:30 p.m. 


Call 212-645-5170

SEITAN 

68 Savory Homemade Seitan 

hands-on 

Sometimes called wheat meat or wheat gluten, seitan is a 

tasty, high-protein food with a pleasant, chewy texture. 

Made from whole wheat and unbleached bread flours and 

water, then simmered in flavorful broth, seitan's mild flavor 

lends itself to endless culinary applications. You'll learn 

how easy seitan is to make and how superior homemade 

seitan is to ready-made brands. Using a variety of cooking 

techniques, you will prepare Seitan-Pecan Wheatballs with 

Marinara Sauce; Lemon-Caper Seitan Cutlets; Seitan 

Lentil Loaf with Wild Rice; Portobello-Seitan Patties with 

Roasted Vegetables; and Baby Spinach Salad with Squash 

Croutons, Shallot Vinaigrette and Toasted Almonds. 

Each student will take home some seitan for creative 

cooking at home. 

a) 1 Friday, October 26, 6:00 - 10:00 p.m. 

- or - 

b) 1 Tuesday, February 19, 6:00 - 10:00 p.m. 

(Please Note: 4-hour Class) 


SOUPS 

69 Hearty Autumnal Soups 

demonstration 

Soup offers one of the best returns for your investment in 

time. It's comforting, nutritious, and almost always 

guarantees you a few extra meals for later in the week. 

The full-bodied soups in this class have an added 

attraction; they are hearty enough to be main courses and 

all have deep rich layers of flavor. In addition, Myra will 

make a couple of flavorful vegetarian stocks. Golden 

Chickpea Soup with Roasted Chickpea Nuts; Wild 

Mushroom and Barley Soup with Giant Lima Beans; 

Butternut Squash Soup with Apples, Sage and Chestnuts; 

Turkish Red Lentil Soup with Dill Cream; Roasted Root 

Vegetable Stock; and All-Purpose Vegetable Stock. 

(Optional organic dairy will be used in one recipe.) 




53

54 

WEIGHT LOSS 

70 Lose Weight and Build Better Health 

in 3 Easy Steps 

lecture and partial participation 

If you've lost weight before but found it again, this course is 

for you. Utilizing food strategies and stress relief 

techniques, this class will allow you to create a sustainable 

plan that will bring long-lasting healthy results. Letting go 

of unwanted weight and creating better health is easier and 

more fun than you think! This class will: 

• Enable you to create your own personalized wellness 

plan that includes health-supportive food choices, 

strategies for stress reduction, and a seasonal approach 

to food and lifestyle. 

• Enlighten you about bio-individuality - the concept that 

there is no one diet, exercise, or stress reduction 

program for everyone. 

• Inspire you to create a health maintenance program that 

will keep you on track even in your busy life. 

This course will also include a delicious, simple, 

healthful meal: Curried Coconut Butternut Squash 

Soup; Quinoa Pilaf with Oven Roasted Veggies; 

Sautéed Spinach; EZ Spicy Garlic Shrimp; and a 

Sampling of Dark Chocolate along with recipes and a 

journal workbook to take away for continued work at home. 

1 Sunday, March 2, 10:00 - 3:00 p.m. (Please Note: 5-hour class) 

Instructor: Susan Rubin, D.M.D. Fee: $115; Two People: $220 

PASTRY ARTS & DESSERTS 

71 Vegan Desserts 101: Building a 

Sweet Foundation 

demonstration 

Beginners --- and those wanting to brush up on the basics --are 

invited to this fabulous nuts-and-bolts introduction to vegan 

dessert-making. Fran's specialty is organic vegan desserts 

and here is your opportunity to taste for yourself the delicious 

results of dairy- and egg-free treats prepared by a master. You 

will gain an understanding of the uses, properties, and 

idiosyncrasies of the basic ingredients: organic whole grain 

flours, natural unrefined sweeteners, gelling agents and 

thickeners like agar and arrowroot, and dairy-free milks. You 

will observe basic dessert preparation techniques at close 

range as Fran demonstrates --- and you taste --- a half-dozen 

irresistibly wholesome ways to punctuate a meal. Basic Fruit 

Kanten with Nut Cream; Coconut Mousse; Amazing Hot 

Fudge Sundae Cake; Seasonal Fruit Slump (Soft Biscuit 

Topping); and Wheat-Free Oat Sesame Squares. 

1 Friday, December 7, 6:00 - 9:30 p.m. 

Instructor: Fran Costigan Fee: $90; Two People: $170 

Call 212-645-5170

72 The Art of Cake Decorating 

hands-on 

It's a fact: a beautifully decorated cake will be chosen 

hands down over its unembellished but otherwise identical 

twin. Since this class is all about cake decorating, you will 

be provided with an already-baked cake to frost with 

mocha, chocolate, vanilla, lemon and coconut buttercream 

frostings that you will make from organic and natural 

ingredients. Under Myra's expert tutelage, you will level, 

crumb-coat and evenly frost your cake; and learn the 

basics of piping as you write on your cake and create 

stars, lattices, rosettes, leaves and fleur-de-lys with 

buttercream and chocolate. The skills you acquire in this 

class will surely draw applause for years to come. A 

materials cost covers your pastry bag, decorating tips, and 

offset spatula which you can take with you to decorate 

gorgeous cakes at home for birthdays, anniversaries, or 

any creative self-expression. (Organic butter, eggs and 

optional liqueur will be used.) 

a) 1 Saturday, December 8, 1:00 - 5:00 p.m. 

- or - 

b) 1 Thursday, March 6, 6:00 - 10:00 p.m. 

(Please Note: 4-Hour Class) 

Instructor: Myra Kornfeld Fee: $95; Materials Fee: $12 

73 Effortless Yet Elegant Healthy Desserts 


In the best of all possible worlds you'd be able to create 

sophisticated, healthy desserts that would take little time or 

effort to prepare. That day is here! Peter Berley will show 

you how to prepare a surprisingly diverse range of 

healthier desserts that come together without fuss but 

make a big impact on the eyes and taste buds. With 

various combinations of a little chocolate, some fresh fruit, 

healthy sweeteners and some other gems, you'll be 

whipping up memorable desserts in no time. Broiled 

Pineapple with Raw Honey and Lime; Chestnut Mousse 

Parfait; Pan-Roasted Bananas with Maple Syrup and 

Cashew Pralines; Sautéed Sweet Apples and Raisins; 

Pressure-Cooked Figs in Red Wine and Rosemary Syrup; 

Maple-Roasted Pears; Apple Cider Couscous Cake with 

Apricot Glaze; and Molten Bittersweet Chocolate Cakes. 

(Some organic eggs, dairy, wine and raw honey will be 

used.) 



Fran Costigan's book 

More Great Good Dairy-Free Desserts Naturally 

is available! 


55

74 Vegan Baking Boot Camp Intensive 

1 evening lecture/demonstration plus 4 consecutive all-day 

hands-on classes 

56 

If you're on a mission to make world-class vegan desserts, 

sign on for some "basic training" in the field. This program 

was designed to give you an understanding of the tactics 

involved in baking without dairy, eggs and refined sugar. 

The entire operation was developed by Fran Costigan, chefinstructor 

and author of both Great Good Desserts Naturally, 

the book considered the "bible" of vegan desserts, and More 

Great Good Dairy-Free Desserts Naturally. You'll learn to 

use ingredients specific to vegan baking and gain the 

confidence to adapt many standard recipes to delicious 

vegan versions. Quality organic, seasonal ingredients will 

be emphasized, including whole grain flours, natural 

sweeteners (both liquid and dry), vegan gelatin (agar-agar), 

arrowroot and kuzu thickeners, dairy milk alternatives, 

sulfite-free fruit, chocolate, cocoa, carob, pure extracts, 

leavening agents and more. Novice and experienced 

bakers alike will benefit from the expert training offered in 

this unique intensive. 

Day 1: Introduction to and Fundamentals 

of Vegan Desserts 

evening lecture/demonstration with some tastings 

The series begins with an introduction to the various 

ingredients used to make vegan desserts. Selection of 

essential baking equipment will be discussed and an 

introduction to the classroom kitchen will be included. 

Fran will demonstrate, and you will taste: Fruit Gel (Kanten); 

Nut Cream; Tofu Whip; and Crisp-Yet-Chewy Wheat-Free 

Cookies. (A light meal will be served in this class.) 

a) 1 Thursday, February 14, 6:00 - 10:30 p.m. 

Day 2: Creamy and Gelled Desserts, Sauces, 

and Introduction To Measuring, Sifting, and 

Mixing Batters 

hands-on 

Today you will learn how to use the foundation ingredients 

such as dairy milk alternatives, agar, arrowroot, kuzu, tofu 

and nuts to make vegetarian gelatin-based and creamy 

desserts, sauces, creams, whips, and begin to measure, sift, 

and mix batters. You will prepare Blueberry Kanten; Fruit 

Soup & Fruit Salad; Silken Cashew Cream and variations; 

Mango-Pineapple-Banana Mousse; My-T Satisfying 

Chocolate Pudding; Creamy Carob Pudding; Apple 

Cinnamon Bread Pudding with Tastes-Like-It-Could-Be Hard 

Sauce; Spicy Pumpkin Pecan Rice Pudding; Indian Pudding; 

Magic Chocolate Pudding Cake; Maple Tofu Whip; Ginger 

Tofu Cream; Maple Cider Sauce; and Chocolate Sauce. 

b) 1 Friday, February 15, 3:00 - 10:00 p.m. 

(1-hour break; meal on your own.) 

Call 212-645-5170

Day 3: Cookies, Bars, Muffins, and a few 

New Old-Fashioned Desserts: Biscuits, 

Scones, Shortcakes, Slumps, and Crumbles 

hands-on 

Today you will learn how to measure, sift, and mix dough and 

batters for a variety of cookies, bars, and muffins to tuck in 

your knapsack, plus comfort food such as biscuits, scones, 

shortcakes and fruit desserts served warm from the oven. 

Vanilla Cutout Cookies; Chocolate Chip Cookies; Oatmeal 

Raisin Cookies; My Favorite Peanut Butter Cookies; Orange- 

Ginger Crisps; Double Chocolate Fudge Brownies; Iced Carob 

Brownies; Apricot-Oat Nut Bars; Raw Fruit and Nut Balls; 

Banana Nut Muffins; Pumpkin Muffins; Power Breakfast 

Muffins; Basic Biscuits; Currant and Chocolate Chip Scones; 

Seasonal Fruit Shortcakes; Cran-Pear Slump; and Apple- 

Apricot Crumble will be amongst the treasures to be enjoyed 

with yesterday's creams, whips and sauces. 

c) 1 Saturday, February 16, 10:00 a.m - 5:00 p.m. 

(1-hour break; lunch on your own.) 

Day 4: Pies and Tarts 

hands-on 

Everyone will make both pie dough and a pressed crust; 

fillings will be prepared; and we'll assemble and bake all day 

long. The lineup looks impressive: Foolproof Flaky Pie 

Doughs One & Two and Several Pressed Crusts; Rustic Apple 

Tart; Perfect Pumpkin Pie; Maple Pecan Sweet Potato Pie; 

Apple Orchard Crumb Pie; Mixed Berry Galette; Lemon Cream 

Tart in Wheat-Free Crust; Banana Cream Pie; and Gorgeous 

Glazed Grape Tart in Wheat-Free Cornmeal Pignoli Crust. 

d) 1 Sunday, February 17, 10:00 a.m. - 5:00 p.m. 


Day 5: How to Bake a Perfect Vegan Cake & Make 

Fabulous Frostings, Fillings, Glazes & Creams 

hands-on 

Learn to make and decorate a collection of classics you'll 

want in your arsenal for special occasions, lunch boxes, and 

even for every day. The Layer Cakes: Versatile Vanilla Cake; 

Coconut Cloud Layer Cake; Chocolate Layer Cake To Live 

For; Carob German Not Chocolate Cake; 24-Karrrot Cake. 

The Big Cakes: Orange Cranberry Bundt Cake; Cinnamon 

Streusel UnCoffee Cake. The Frostings, Fillings and Creams: 

Ultimate Chocolate Frosting; Chocolate Ganache; Coconut 

Pecan Filling; It's Like Lemon Curd; Custard Filling; Berry 

Cream; and West Indies Coconut Cream. 

e) 1 Monday, February 18, 10:00 - 5:00 p.m. 


Instructor: Fran Costigan Fee: $895 series; Two People: $1690 

(Save $100!) 

Classes limited to 14 people. A certificate of completion will be issued 

to those students attending the full five days. Classes may be taken 

individually if space permits. Each day taken separately: $190 


57

75 NEW CLASS Retro Treats Reinvented 

the Vegan Way 

hands-on 

58 

Fran has ingeniously created virtuous vegan updates to 

eight baby boomer favorites. Plucked from the age of hot 

rods, drive-in movies and beehive hairdos, these classic, 

naughty treats have never been nicer or tasted better. So, 

whether you actually remember the taste of these popular 

confections or have heard your parents or grandparents talk 

about them, here's your chance to help bring them into the 

21st Century. Go ahead, enjoy all the following vegan 

delights whose "names have been (slightly) changed to 

protect the innocent": Fran's Organic Gourmet Vegan 

Twinkie®; Angelic Devil Dogz; Ring-a-Ding-Ohs; Cinnamon 

Coffee Cakelettes; Puffed Cereal Treat Surprise; S'Mores 

Ice Cream Sundaes with UBettcha Chocolate Syrup; and 

Orange Julianna. 



76 Vegan Cupcake Extravaganza 

hands-on 

Cupcakes are red-hot commodities and fashionable all over 

again --- even in fine restaurants and elegant catered events 

like weddings. Still, most of us have nostalgic memories of 

cupcakes as the most simple and satisfying individual treats 

for their fluffy texture and creamy frosting. Learn to turn 

your favorite cake recipe flavors into cupcakes, plain and 

fancy. You will participate in the making and decorating of 

Vanilla-Cranberry, Light Lemon, Orange, Chocolate Fudge, 

and Chocolate Espresso cake variations which will be mixed 

and matched with a kaleidoscope of creams, glazes and 

frostings such as Chocolate Frosting; Orange, Coconut and 

Lemon Creams; Espresso Ganache; and Maple Whip. 

During class, a clever cupcake-covered centerpiece will be 

constructed. You'll leave class with your own box of 

cupcakes, a wealth of ideas, and you'll never miss the dairy 

and eggs! 



See “Tried and True Exquisite Holiday Desserts,” 


See “Restaurant-Quality Raw Desserts,” 


Call 212-645-5170

CONTINUING EDUCATION 

A COURSE FOR HEALTH PROFESSIONALS 

77 FOOD THERAPY: 

A 100-HOUR, 9-WEEKEND CONTINUING EDUCATION 

COURSE WITH ANNEMARIE COLBIN, PH. D. 

The major objective of this course is to train health 

professionals in using a variety of food therapies to 

support the rest of their practice, and to offer them tools to 

help their clients make the changes they want to make for 

their health and wellbeing. 

Those of you who know Annemarie's approach know that the 

philosophical framework is a mainstay of her teaching. In this 

course, there will be in-depth studies of a variety of paradigms 

that can well be applied to understanding human beings: the 

standard biochemical and thermodynamic view of classic 

nutrition, contributions of modern sciences such as complexity 

theory, chaos or non-linear dynamics, aspects of quantum 

physics and other theoretical frameworks. Attention will be paid 

to how people get sick, what can make them well, the immune 

system, and the mind-body connection, as well as comparative 

dietary systems, their pro's, con's, and usefulness to the 

practitioner. There will be a section on counseling skills, setting 

up a consultation, and learning to use your intuition. Obesity, 

eating disorders, weight control and the health of children will 

also be addressed. Finally, food and the mind, spiritual 

approaches, intentionality and energy work, will all be 

considered. 

The course will consist of three approaches, intertwined: theory, 

practice, and skill building. Teaching/learning methods will 

include: lectures, discussions, commentary, critique, imagery, 

reading of papers and books, presentations, and case studies. 

There will be a final grade, and a certificate will be given. 

Dates for 2007: 

October 20-21, November 17-18, December 15-16 

Dates for 2008: 

January 19-20, February 16-17, March 15-16, April 12-13, 

May 17-18, and June 7-8 

Times: 

Saturdays: 10 am - 12:30 pm, 2 - 5:30 pm; Sundays 9 am - 12 pm, 

1 - 3 pm. On the last weekend, class will end at 4 pm on Sunday. 

Attendees get 25% off the Friday Night Dinner price before the 

course weekend. 

Fee: $4950. Enrollment is limited to 20. 

CTP Graduates: 10% discount. 

Early bird registration by September 24, 2007: $4550. 

Prerequisites: Credentialed health professionals, Chef's Training 

Program or Institute of Integrative Nutrition graduates. For those 

who have not taken classes at the Natural Gourmet, a 

mandatory prerequisite is the Basics 4: Principles of Balance 

class. If space allows, non-credentialed health professionals may 

be accepted pending an interview with Dr. Colbin. Please call 

Jeri Rostron at 212-645-5170 (ext. 0), weekdays 9 am-4 pm. 


59

78 Autumn Cleansing and Rejuvenation 

lecture/demonstration/tastings 

60 

LECTURES & DEMONSTRATIONS 

Internal remedies can be powerful allies to enhance our 

health and achieve optimum wellness during times of stress. 

In traditional Asian medicine, seasonal changes are the most 

powerful times to cleanse and rejuvenate the major organs of 

our body, offering us a sense of renewal. Join Susan as she 

demonstrates the preparation of remedies from plants, 

natural foods, and teas that gently cleanse and strengthen 

the lungs, intestines, and immune system to increase energy 

and breath, clear allergies and release stagnation. In this 

class you will taste the different remedies prepared in class 

and leave with a collection of recipes for each remedy. 


Instructor: Susan Krieger Fee: $60; Two People: $110 

79 Homeopathy at Home 

lecture 

When you or a family member gets sick, do you know what 

natural healing alternatives or approaches are available to 

you? Here you will learn about the use of natural and safe 

FDA-approved medicines suitable for people of any age that 

help the body heal quickly and gently. Unlike conventional 

medicines that "do something" to the body, Homeopathic 

remedies "work with" the body to heal and recover. You'll 

leave this class with the knowledge and confidence to use 

Homeopathic medicines to treat such diverse ailments as flu, 

colds, earaches, sore throats, colic, menstrual cramps, 

sprains, and other injuries. 


Instructor: Ronald Dushkin, M.D. Fee: $45; Two People: $80 

80 NEW CLASS Healthy Blood Sugar 

lecture 

Hypoglycemia, characterized by low blood sugar, can change 

our outlook on life and damage our health. It adversely affects 

our emotions, causing cravings, compulsions, and addictive 

behaviors. Over time, paradoxically, it can also lead to 

diabetes, which is characterized by high blood sugar. Denny 

Waxman, macrobiotic counselor and founder of the 

Strengthening Health Institute, wants you to get proactive about 

your blood sugar. In this important class, he will explain the 

causes of blood sugar disorders and unravel the connections 

between them, guiding you to an understanding of why these 

conditions are suddenly so prevalent in our society. Denny will 

teach you simple ways to adjust your diet, activity, and cooking 

to achieve and maintain healthy blood sugar levels. 

1 Tuesday, October 23, 6:30 - 8:30 p.m. 

Instructor: Denny Waxman Fee: $45; Two People: $80 

Call 212-645-5170

81 The Healing Kitchen --- Your Natural Pharmacy 

lecture 

When it came to the healing arts, maybe great 

grandmother was wiser than we thought. She was selfreliant, 

knew how to make use of what was around her, 

and so can you! Join Master Herbalist Andrea Candee for 

a slide-talk as she discusses transforming the contents of 

your kitchen's pantry into a natural pharmacy. Using 

common fruits, vegetables, herbs, and spices, learn how to 

create remedies that are safe, natural, and effective. Gain 

new respect for the lowly onion, the overripe banana, 

garlic, cayenne pepper, ginger, cabbage, cucumber, 

watermelon, eggplant, and various herbs like parsley, mint, 

goldenseal and sage, to name just a few. A simple visit to 

your local greengrocer, health food store or supermarket 

will provide you with everything you need to heal sprains, 

bruises, joint pain, insect bites, bleeding cuts, headaches, 

constipation, and enhance or detoxify your immune system. 

1 Saturday, November 3, 10:30 a.m. - 12:30 p.m. 

Instructor: Andrea Candee Fee: $45; Two People: $80 

82 Is It Hot In Here? Moving Through 

Menopause Naturally 

lecture 

Menopause is just another chapter in a woman's life that 

may or may not produce uncomfortable symptoms. It is 

not a disease requiring medical intervention, as the 

pharmaceutical industry and medical profession want us to 

believe. We have all walked different paths to get to this 

stage and our bodies will respond differently. Many of us 

entering the menopausal years are becoming aware that 

this is a time when we can feel powerful and wise. Let 

Master Herbalist, Andrea Candee, show you the way to 

freedom from menopausal angst and oppression by 

following a holistic approach that uses the power of herbs 

and other natural remedies, dietary recommendations, and 

interesting approaches to stress to support us through this 

stage of life. At the end of this inspiring class, you will 

hopefully leave with a renewed spirit ready to move 

through menopause with grace and ease. 

1 Saturday, November 3, 2:00 - 4:00 p.m. 

Instructor: Andrea Candee Fee: $45; Two People: $80 


See “Food Therapy” by 

Dr. Annemarie Colbin 


61

83 Organic-Speak Demystified and Why Local 

and Sustainable Are So Important 

lecture and tastings 

62 

These days, dinner is as much a moral issue as a culinary 

one. The dilemma is not only what's for dinner, but where 

was it grown and how. With food that can be grown 

anywhere and flown in overnight, more and more of 

today's health-conscious consumers, chefs and other food 

professionals are demanding access to top-of-the-line, 

locally grown and sustainably produced food. But the 

specialized language that has grown around them can 

make shopping frustrating: Is "local" and "seasonal" better 

than "organic" or "globally organic"? "Farm-to-table," is 

that for real? And what is "sustainable," anyway? What do 

these buzzwords really mean and what are the issues 

behind them, and how do they affect our food supply - and 

us? Come meet farmer Mike Biltonen and find out! He will 

help you decipher the marketing jargon of the current 

renaissance of local, organic, seasonal, ecological and 

sustainable food and tell you where to find the finest local 

food. He will discuss the politics of our food system, the 

debate between local and organic, and how his food gets 

to you. At this fascinating lecture and farm-fresh tasting, 

Mike's expertise --- and the fruits of his labors --- are yours 

to enjoy. In addition to the tasting, you will take home a 

gift bag of fresh Stone Ridge Orchard products. 


Instructor: Mike Biltonen Fee: $55; Two People: $100 

84 Cholesterol: The Real Story! 

lecture 

So many of us are concerned about our cholesterol. As 

the guidelines from the medical/pharmaceutical sector 

become more and more stringent, we become more and 

more fearful. Some have advocated putting cholesterollowering 

drugs in the water supply! If we want to be 

conscientious about taking care of our heart health, we 

need to get the real line on this matter before we're 

unnecessarily medicated. In this class, you will find out 

what science tells us that cholesterol really is, why the 

body makes it, how it affects us, and what we can do so 

that it doesn't harm us. 

1 Wednesday, November 7, 6:30 - 9:00 p.m. 


Call 212-645-5170

85 Your Digestive Engine: An Operational Guide 

lecture 

The main function of the digestive (or gastrointestinal) 

system is to break down and absorb nutrients. The best 

nutrition in the world can do nothing for you if your body is 

unable to process food; therefore, proper digestion is 

essential for good health and immunity. During this lecture, 

Dr. Pina LoGiudice will discuss the critical role the digestive 

system plays in maintaining your health, guidelines for 

proper eating habits, and the factors like food allergies and 

stress that can cause poor digestion. Recipes that 

promote digestive health will be distributed. 

1 Saturday, November 10, 10:00 a.m. - 12:00 p.m. 

Instructor: Pina LoGiudice, N.D., L.Ac. Fee: $45; Two People: $80 

86 NEW CLASS 

Proven Ways to Healthy Aging 

lecture 

There's no getting around it: we are all getting older! But a 

look around confirms that some of us are doing it better 

than others. Fortunately --- although there is no way to 

avoid the aging process itself --- there is much we can do to 

prevent or lessen the impact of many age-related diseases. 

Dr. Peter Bongiorno, a naturopath and licensed 

acupuncturist, will address the prevention and treatment of 

osteoporosis, Alzheimer's disease, heart disease, cancer, 

eye problems and muscle atrophy as he introduces you to 

a multitude of ways in which lifestyle, diet, environment, 

emotions, social interactions, and spirit play a role in 

healthy --- or unhealthy --- aging. If you would like to avoid 

medications and feel great as you age, take this 

opportunity to learn about natural strategies for an 

elderhood filled with the glow of health and the joy of living. 

1 Saturday, November 10, 1:00 - 4:00 p.m. 

Instructor: Peter Bongiorno, N.D., L.Ac. Fee: $55; Two People: $100 

87 Mind-Body Healing: Illness Has A Message 

lecture 

Food, natural remedies, alternative therapies, modern 

medicine --- we have many tools to take care of our ills. But 

behind all this there are always the nagging questions: 

Why me? Why now? Multi-level complex systems that we 

are, our emotions and bodies are closely intertwined, and 

every illness has a non-physical component. Learn to look 

for the hidden meanings of your condition. They will reveal 

what your body is telling you about your life and, once 

released, you can proceed with your healing. 




63

88 The Nutrition Game: Fun Ways to Teach 

Children Healthy Eating Habits 

lecture 

64 

Calling all parents, teachers and school dieticians! If you 

have a hunger to turn the tide on the growing epidemic of 

childhood obesity and the decline of children's health, this 

is the class for you. Dr. Susan Rubin will show you how to 

teach nutritional concepts to children of all ages using fun 

and engaging techniques that include as examples: how to 

read a food label in order to identify healthy and unhealthy 

ingredients/elements; how to recognize the foods that are 

in season; and how to play the "picky eater" game. These 

creative coaching methods, together with a complementary 

workbook filled with comprehensive lists of internet 

resources and entertaining activities for your children or 

students, will empower you to ignite their desire for a 

healthy relationship with food. 


Instructor: Susan Rubin, D.M.D. Fee: $45; Two People: $80 

89 NEW CLASS Toxi-City: How to Reduce Your 

Exposure to Urban Toxins 

lecture 

City living has its joys, but toxin-free living is not one of 

them. Shockingly, before leaving our homes each morning, 

we city dwellers encounter a host of harmful chemicals --substances 

that contribute to a range of conditions 

including cancer; autoimmune, heart and neurological 

disease; and just plain old "not feeling our best." Dr. 

Bongiorno will explain the effects of commonly encountered 

toxins and how to best protect ourselves from this 

inescapable fact of city life. Learn how to reduce levels of 

chemicals in your body and your environment, strengthen 

your resistance, and promote healing if you suffer from a 

toxin-related disease. Guidelines will also be provided for 

urging your government representatives to enact healthier 

environmental policies. If you love big city life, this is the 

class for you! 

1 Sunday, January 6, 1:00 - 4:00 p.m. 





Call 212-645-5170

90 NEW CLASS 

The Miracle of Magnesium 

lecture 

We hear a lot about calcium but not much about 

magnesium, yet we couldn't live without it. Interestingly, 

over 80% of us are deficient in this essential nutrient. 

Magnesium regulates more than 325 enzymes in our 

bodies, including those that produce, transport, and utilize 

energy. It keeps cell metabolism working properly and 

controls nerve action, heart activity, muscular contraction, 

vascular tone, blood pressure, and the entry and release of 

calcium from our cells. When we lack adequate 

magnesium, muscle and nerve functions are compromised 

and energy is diminished. We are operating with the power 

off! Muscular weakness, softened bones, anxiety, heart 

attacks, arrhythmia, and even seizures can result. Join Dr. 

Carolyn Dean, author of The Miracle of Magnesium, to learn 

why magnesium deficiency is so widespread in our society 

and what you can do to prevent or treat it. 

1 Sunday, January 13, 10:00 a.m. - 12:30 p.m. 

Instructor: Carolyn Dean, M.D., N.D. Fee: $50; Two People: $90 

91 The Future of Our Food 

lecture 

Dr. Carolyn Dean discusses the impact of modern food 

processing and technology on our health and describes 

food as the missing link in medicine. She offers practical 

solutions to ensure a safe, organic food supply in your own 

kitchens. She will also report on international food trade 

agreements from first-hand accounts of the World Health 

Organization and the World Trade Organization meetings in 

Bonn and Rome. Because the WTO is adopting the food 

standards being developed by the WHO, we need to be 

aware of the international laws that may impinge on our 

ability to obtain fresh organic food, as GMO (geneticallymodified 

organisms) and irradiated foods will be accepted 

as trade products with the possibility of undermining the 

organic movement. Join Dr. Dean for an in-depth and 

interactive discussion of this major health concern. 

1 Sunday, January 13, 2:00 - 4:30 p.m. 



65

92 Healing With Water 

lecture 

66 

Water is the most abundant element on earth and without it 

there is no life. In this class you'll find out how to use it as 

an excellent external remedy, as a restorative and tonic, to 

calm sprains and injuries, relieve pain, handle coughs and 

colds, improve circulation, and generally enhance your 

strength and vitality. Good for the entire family, and the 

price is right! 



93 NEW CLASS 

Your Child's Nutrition In A Nutshell 

lecture 

Raising a healthy child is one of the most important jobs a 

parent takes on. Yet in today's fast- and fake-food world it 

is an increasingly difficult job to do well. The choices seem 

endless --- but what should our kids really be eating? 

Parents, take heart! Bring your questions and concerns 

and join Dr. Pina LoGiudice, a naturopathic doctor with an 

expertise in pediatric nutrition, for a guided tour of the highquality, 

yummy whole foods that can help young bodies 

grow fit and strong. Discover which nutrients are truly 

essential for your child --- from infancy through adolescence 

and beyond --- and where to find them. Learn which 

common foods and spices can boost a developing immune 

system to ensure future health. And, along with down-toearth 

guidelines for healthy eating, take home an array of 

fast, easy, child-pleasing recipes to put your new 

knowledge into immediate practice. Teachers and 

caregivers may also find much of value in this fascinating 

class! 

1 Sunday, January 27, 10:00 a.m. - 12:00 p.m. 

Instructor: Pina LoGiudice, N.D., L.Ac. Fee: $45; Two People: $80 

Call 212-645-5170

94 Cancer: Natural Methods for Prevention and 

Treatment Options 

lecture 

Cancer is an emotionally-charged condition with enormous 

physical and psychological power. Because it claims more 

lives each year in the U.S. than any other disease, it is 

critical that we understand what it is, how it starts and how it 

grows. Only then can we take the appropriate action to 

prevent it or treat it. This class will clearly outline the basics 

that every person should know about cancer. Dr. Bongiorno 

will cover risk factors for the disease, ways to prevent it, and 

what to do if diagnosed. He'll discuss how to safely use 

natural therapies such as Chinese Medicine and 

acupuncture as adjuncts to conventional care. Experimental 

therapies will also be explored. You'll leave with a list of 

specific foods and lifestyle recommendations proven to 

reduce cancer rates and recurrence. 

1 Sunday, January 27, 1:00 p.m. - 4:00 p.m. 


95 How to Launch & Market a Food Product 

lecture 

Do you dream about taking a favorite recipe to market? 

How would you do it? Learn how to effectively produce, 

package, and sell your winning recipes. Topics include 

analyzing your market, what it takes to be successful, the 

importance of packaging, label requirements, production, 

food technologists, product-liability insurance, distributors, 

brokers, merchandising, and marketing. 

1 Tuesday, January 29, 6:30 - 9:30 p.m. 

Instructor: Terry Frishman Fee: $55; Two People: $100 

96 Irritable Bowel Syndrome and Other 

Digestive Disorders 

lecture 

Irritable Bowel Syndrome (IBS) is an unpleasant and 

alarming reality for an increasing number of people who 

have disrupted digestive health. That up to 20 percent of 

the American population suffers from symptoms of IBS, 

heartburn, GERD, diverticulosis, constipation, diarrhea, and 

chronic pain begs many questions: What are these 

conditions? Why do so many people have them? What role 

does diet play in their cause, prevention, and cure? Is IBS 

a precursor to other diseases such as Crohn's disease or 

ulcerative colitis? According to today's research, a 

combination of approaches such as diet, herbs, 

supplements, and minimizing stress levels can effectively 

treat these conditions. Join Dr. Carolyn Dean for a lively 

discussion and her illuminating insights on this subject. 

1 Sunday, February 3, 1:00 - 3:30 p.m. 



67

97 Conquering Inflammation: Your Pantry to the 

Rescue 

lecture 

68 

Did you know that conditions such as Alzheimer's, arthritis, 

asthma, colitis, diabetes, headaches, heart disease, and 

obesity all have something in common? That something is 

inflammation. In this enlightening class, you'll learn what 

the research shows about certain foods --- including good 

and bad fats --- that encourage inflammation and which 

ones have anti-inflammatory properties. You might be 

surprised to discover that your kitchen is already equipped 

with an arsenal of common ingredients that counteract 

inflammation. You'll leave this class armed with effective, 

practical, and flavorful tips on how to modify your diet to 

include anti-inflammatory foods along with several 

wholesome and delicious recipes. 

1 Sunday, February 10, 10:00 a.m. - 12:30 p.m. 

Instructor: Archana Gogna, M.S., C.N.S. Fee: $50; Two People: $90 

98 Winning the Battle Against Candida 

(Yeast Overgrowth) 

lecture 

Candida, or yeast overgrowth, is fast becoming an 

epidemic out of control. Millions of people are suffering 

from some form of this condition and don't even know it. 

Candida albicans is one of hundreds of organisms living in 

harmless balance within our bodies; however, widespread 

use of antibiotics and poor diet are killing the beneficial 

bacteria in our intestinal tracts. Resulting yeast buildup is 

responsible for an astonishing array of health problems that 

include weight gain, brain fog, IBS, hormone imbalance, 

depression, joint pain, headaches, inflammation, and autoimmune 

diseases. Discover if you are one of the 80% of 

the population who have this condition; and, more 

importantly, learn how to reduce this overgrowth and keep 

it under control by implementing dietary changes as the 

first line of defense. 

1 Sunday, February 24, 10:00 a.m. - 12:30 p.m. 


Call 212-645-5170

99 NEW CLASS 

Preventing Diabetes 

lecture 

We are in the midst of a national epidemic of blood sugar 

disorders. The condition once called "adult onset diabetes" 

now affects people of all ages, including children. In 

addition, hypoglycemia --- low blood sugar --- has become 

common, and although modern medicine tends to take this 

condition lightly, untreated hypoglycemia can lead to fullblown 

diabetes. With Dr. Dean's expert advice, you will 

learn what foods and behaviors can cause these disorders. 

So, why wait until your blood sugar levels are out of control 

when taking action now can help you recognize the signs 

of hypoglycemia and pre-diabetic conditions. However, if 

you are one of the many who already suffer from diabetes, 

take heart; Dr. Dean, who has written or coauthored a 

dozen books on maintaining or regaining health, will 

introduce you to a wealth of natural treatment options. 

1 Sunday, February 24, 2:00 - 4:30 p.m. 


100 NEW CLASS Food with a Conscience: An 

Introduction to SLOW FOOD 

lecture and tasting 

To be a gastronome without being an environmentalist is a 

shame. --- Carlo Petrini 

Twenty years ago, to protest the opening of the first 

McDonald's in Rome, Carlo Petrini founded an 

organization he called Slow Food. Now a worldwide 

movement of 83,000+ members, Slow Food seeks to reeducate 

our palates and awaken our consciences and 

consciousness. It also works to defend the biodiversity of 

our food supply, to connect small-scale producers of 

exceptional foods with the public, and to help us 

rediscover the forgotten flavors of excellent gastronomic 

products. Such foods --- and the livelihoods of those who 

make them --- teeter on the brink of extinction in our 

present "large-scale" climate. Join Makalé Faber to learn 

about the work and goals of this important movement, and 

to acquaint ourselves with three exquisite "slow foods" --olive 

oil, raw cheese, and Hawaiian sea salt --- offered by 

small-scale food producers. And, because one mouthful is 

worth 1,000 convincing words, we will taste-test both 

these unforgettable products and their large-company 

look-alikes. 

1 Monday, February 25, 6:30 - 8:30 p.m. 

Instructor: Makalé Faber Fee: $55; Two People: $100 


69

101 How to Write a Great Business Plan for a 

Food Business 

lecture 

70 

Writing a really outstanding business plan can be 

overwhelming. If you would like to run your own food 

business some day, this informative lecture will help you 

better understand what is involved: how to proceed to 

create a road map and to raise capital. When you're 

ready to start, you'll be way ahead of the game. This class 

will help you to assess your client base, your offering, the 

competition, the market, the industry, the financial 

situation, and forecasts. The comprehensive handout for 

this class highlights each section within the plan with key 

advice on how to proceed. Useful resources, in addition 

to ones that will help you write your plan at no charge, are 

included. 


Instructor: Terry Frishman Fee: $55; Two People: $100 

102 Caring For Your Bones: Preventing 

Fractures Naturally 

lecture 

Anyone concerned about osteoporosis will gain important 

new insights into bone health in this class with Dr. 

Annemarie Colbin, author of Food and Our Bones. 

Osteoporosis is not really the problem --- fractures are. A 

bone density test lacks sufficient information to accurately 

predict them because it doesn't measure strength or 

flexibility. The fact is, dense bones can break and thin 

bones can be flexible and resist breakage. So, what's 

your best defense? Contrary to popular belief, drinking 

milk is not always the best way to keep our bones strong. 

Research has shown that regular milk consumption 

doubles the risk of hip fractures! Learn how you can 

strengthen your bones through time-tested natural 

methods. 

1 Wednesday, March 12, 6:30 - 9:00 p.m. 





Call 212-645-5170

WHY ENROLL IN OUR 

CHEF'S TRAINING PROGRAM? 

Science is finally catching up with philosophy. Study 

after study is confirming our message: What we eat 

has a direct impact on our well-being. Furthermore, 

each individual reacts differently to food and so will 

thrive on a unique diet. Consequently, there is no 

one perfect food or dietary regimen that works for 

everyone. With these principles in mind, the Natural 

Gourmet has created a framework for healthy food 

selection based on specific criteria for high-quality 

ingredients, concepts of eastern/western nutrition and 

a variety of dietary paradigms. To accomplish this 

goal, we look to whole food traditions of our healthy 

ancestors as well as to modern scientific studies. 

The Natural Gourmet was founded in 1977 by 

Annemarie Colbin, Ph.D, author of four books 

including the best selling Food and Healing. Our 

Chef's Training Program was created in response to 

the increasing demand for chefs who are skilled in 

the art of food preparation that is both healthsupportive 

and pleasing to the eye and palate. Our 

comprehensive curriculum features whole, fresh, 

unprocessed foods. While emphasis is on plantbased 

cuisine, instruction is also offered in the 

preparation of fish and organic chicken. Our small 

class size and personalized instruction allows us 

to successfully integrate a myriad of dietary 

theories with hands-on culinary training. 

Our unique 600+ hour diploma program is licensed by 

the New York State Education Department and 

accredited by ACCET (Accrediting Council for 

Education & Training). It offers comprehensive 

training for careers in the fast-growing field of healthsupportive 

culinary arts, including spa and restaurant 

work, private cooking, catering, teaching and more. A 

hands-on culinary program, the Chef's Training 

Program offers first-rate cooking instruction, basic 

business concepts and extensive theoretical 

applications of diet and health. 

Choose from convenient full-time or part-time 

programs. A student loan and outstanding lifetime job 

placement assistance are available. Call 212-645- 

5170, ext. 109 for details! 

Come to an Open House: Aug. 7, Sept. 6, Oct. 10, 

Nov. 7, Dec. 11, Jan. 8, Feb. 13 or March 11 at 6:15 p.m.; 

call 212-645-5170, ext. 109 to reserve. 

JOIN US AS WE CELEBRATE 

OUR 30 TH YEAR! 


71

REGISTRATION 

Payment/Deposit Requirement 

• Register by telephone using your Visa/MasterCard/Amex; 

• Register by mail using the registration form on the inside back 

cover of this brochure. Enclose your check or fill in the required 

credit card information and sign; or 

• Register by fax: 212-989-1493 using a copy of the registration 

form on the inside back cover of this brochure. Fill in the 

required credit card information and sign; or 

• Register in person at the school from 9 a.m. to 8 p.m., 

Monday - Friday and weekends from 10 a.m. to 5 p.m. 

with cash, check or Visa/MasterCard/Amex. 

Payment in full is required for all classes. 

Registrations are made on a first pay, first reserved basis. We 

recommend that you register at least 2 weeks in advance to 

obtain the class of your choice. (There is a $15 charge for 

checks returned to us by the bank.) 

Waiting Lists When classes fill to capacity, enrollment is closed 

and subsequent reservations are placed on a waiting list in the 

order in which they were received. 

Refunds If you cancel at least 10 days before a class, you may: 

1. Transfer the full amount of your tuition towards another class; or 

2. Receive a refund less a $5 withdrawal fee. 

You may cancel 9 days or fewer (but at least 24 hours) before the 

start of a class to receive a credit voucher for the fee paid minus a 

20% late withdrawal fee. Credit vouchers can be applied to any 

classes up to one year from the date on the voucher. Credit will 

not be honored without a voucher. 

Forfeiture of Payment You will forfeit the full amount of your 

payment if you: 

• withdraw once the class has begun; 

• cancel less than 24 hours prior to the first session of class; 

• do not show up for class. 

Make-up Classes 

Basics 1,2,3 and 4 are the only classes that may be made up. If 

you register for any of these and need to miss a session, you may 

send someone in your place. Alternately, if you notify our 

Registration Department at least 24 hours in advance, we will send 

you a credit voucher for the same class to be used up to one year 

from the date on the voucher. Credit applies only to that session 

and cannot be transferred. 

Basics 1-4 are Core Curriculum designed by the Institute. 

All other classes represent the creative endeavor and opinions of 

the individual instructor for which they alone are responsible. This 

catalog is current at the time of printing. The Natural Gourmet 

Institute for Food and Health reserves the right to cancel classes 

or make changes in programs, Instructors, and policies as 

circumstances dictate subsequent to publication. 

Retreats 

Please check our website or contact Diane Carlson at: 

dcarlsonsspirit@aol.com or call 203-622-1189 for all information. 

72 

Call 212-645-5170

Buy 5 Cooking Classes and Get 1 Free/Free Class Card 

If you would like to enroll in this offer, the following rules apply: 5 

cooking classes must be chosen from the current brochure, paid 

for in full at a non-discounted price, and the 6th class selected at 

the time of registration. This offer does not apply to Intensives, 

Basic Core classes, all day cooking classes, cooking classes 

priced over $95, lectures or workshops. No cancellations are 

allowed -- however, if you cannot attend a class you may send 

someone in your place. If you have a "Free Class Card" for 

purchasing 10 classes over the course of time, your card will not 

be stamped if you have enrolled in this special offer. Your free 

class cannot be priced over $95. 

DIRECTIONS 

We are conveniently located in the Flatiron District of Lower 

Manhattan on 21st Street between 5th and 6th Avenues. 

By Subway Take the C, E, F, V, W, R, 1 or 6 trains to 23rd Street. 

By Bus Take buses running on 5th, 6th, 7th Avenues, Broadway, 

or Park Avenue South to 21st Street. 

By Car Street parking is available after 6 p.m. on weekdays and 

all day on weekends and holidays. (Note: 21st Street runs west.) 

During daytime business hours, there are also parking lots on 

21st Street and surrounding streets. 

SHORT-TERM STUDENT HOUSING 

Students attend the NGIHCA Chef’s Training Program from all 

over the world. If you have a room available for rent, please call 

our Admissions office at ext.109. 

VISIT OUR WEBSITE 

www.naturalgourmetschool.com 

OTHER PROGRAMS AND SERVICES 

Private Cooks and Caterers Graduates of our Chef’s Training 

Program can be hired to cook for you on a daily or weekly basis, 

or for special occasions. They will prepare food tailored to your 

specific tastes and dietary needs. Call the Placement Director at 

ext.103 for more information. 

Books, Tapes and Kitchen Products Our bookstore features a 

large selection of books and kitchen equipment. Drop by our 

store during the day, evening, and most Saturdays and Sundays 

(call ahead), or order by phone or mail–we ship anywhere. 

See the following page for our current bookstore inventory. New 

items may arrive after the brochure printing. If there is an item 

you would like but is unlisted, please call us; we may already 

carry it or be able to order it for you. Cash, check, credit card 

accepted. 

Private Parties and Events at the Natural Gourmet 

The Natural Gourmet has evenings available for corporate events 

and private parties---perfect for team building, showers, birthdays, 

anniversaries, or for no special reason at all. You create the guest 

list and we’ll provide the rest. The event will be designed 

specifically for your needs and desires. 


73

KITCHEN PRODUCTS, BOOKS, AND TAPES 

BOOK AND TAPE SELECTIONS 

AUDIO AND VIDEOTAPES 

The Basics of Healthy Cooking: Grains and Beans (VHS) Annemarie Colbin................$39.95 

The Five Phases of Food (2 CD’s) Annemarie Colbin.................................................19.95 

BOOKS 

Food and Healing Annemarie Colbin............................................................................14.95 

Food and Our Bones: The Natural Way to Prevent Osteoporosis Annemarie Colbin .....20.00 

The Book of Whole Meals Annemarie Colbin ..............................................................15.00 

The Natural Gourmet Annemarie Colbin......................................................................19.00 

Acid and Alkaline Herman Aihara...................................................................................8.95 

Acid Alkaline Balance Diet Felicia Drury Kliment........................................................16.95 

Amazing Grains Joanne Saltzman ...............................................................................14.95 

The Artful Vegan Eric Tucker........................................................................................24.95 

Asian Health Secrets Letha Hadady ............................................................................19.95 

Aveline Kushi’s Complete Guide to Macrobiotic Cooking Aveline Kushi...........................18.95 

Ayurveda: A Life of Balance Maya Tiwari....................................................................24.95 

Between Heaven and Earth H. Beinfield & E. Korngold ..............................................15.95 

The Body Ecology Diet Donna Gates .........................................................................24.95 

Cholesterol Myths Uffe Ravnskov, M.D., Ph.D. ..........................................................20.00 

Complete Candida Yeast Guidebook Jeanne Marie Martin .......................................21.00 

Complete Vegetarian Kitchen Lorna Sass ..................................................................24.95 

Detoxification and Healing Sidney MacDonald Baker, M.D. .......................................14.95 

The Diet Cure Julia Ross, M.A. ....................................................................................15.00 

Eat Fat, Lose Fat Mary Enig, Ph.D. & Sally Fallon.......................................................15.00 

Enzyme Nutrition Edward Howell, M.D. .......................................................................11.95 

Fats that Heal, Fats that Kill Udo Erasmus .................................................................22.95 

Feeding the Whole Family Cynthia Lair.......................................................................18.00 

The Flexitarian Table Peter Berley ...............................................................................30.00 

The Fourfold Path to Healing Thomas S. Cowan, M.D...............................................25.00 

Fresh Food Fast Peter Berley.......................................................................................34.95 

Full Moon Feast Jessica Prentice.................................................................................25.00 

Great American Detox Diet Alex Jamieson .................................................................15.95 

Greens Glorious Greens Johnna Albi & Catherine Walthers.......................................19.95 

Grub: Ideas for an Urban Organic Kitchen Anna Lappe and Bryant Terry................18.95 

Healing Psoriasis John Pagano, D.C...........................................................................24.95 

Healing With Whole Foods Paul Pitchford...................................................................35.00 

The Healthy Hedonist Myra Kornfeld ...........................................................................19.95 

The Healthy Hedonist Holidays...Multi-Cultural Holiday Feasts Myra Kornfeld .......19.95 

Hormone Heresy Sherrill Sellman ...............................................................................18.95 

How to Raise a Healthy Child...In Spite of Your Doctor Robert Mendelsohn, M.D. ................6.99 

Immunizations: The Reality Behind the Myth Walene James...................................26.95 

Know Your Fats Mary G. Enig, Ph.D. ..........................................................................29.95 

Lick the Sugar Habit Nancy Appleton, Ph.D. ...............................................................12.95 

Living Cuisine Renée Loux Underkoffler .....................................................................21.95 

The Millennium Cookbook Eric Tucker........................................................................19.95 

The Modern Vegetarian Kitchen Peter Berley.............................................................19.95 

The Mood Cure Julia Ross, M.A. ..................................................................................15.00 

More Great Good Dairy-Free Desserts Naturally Fran Costigan...............................19.95 

New Whole Food Encyclopedia Rebecca Wood .......................................................18.95 

Nourishing Traditions Sally Fallon...............................................................................25.00 

Nutrition and Physical Degeneration Weston A. Price, D.D.S. ..................................27.95 

74 

Call 212-645-5170

One Bite at a Time Rebecca Katz ................................................................................21.95 

Prescription for Nutritional Healing James and Phyllis Balch ...................................23.95 

Raw Food Made Easy Jennifer Cornbleet ....................................................................16.95 

The Raw Truth Jeremy Safron ......................................................................................18.95 

Real Food: What to Eat and Why Nina Planck ...........................................................23.95 

Seeds of Deception Jeffrey M. Smith...........................................................................17.95 

The Self-Healing Cookbook Kristina Turner ................................................................17.00 

Simple Treats: Wheat-Free Vegan Desserts Ellen Abraham.....................................14.95 

The Splendid Grain Rebecca Wood.............................................................................22.95 

Staying Healthy with the Seasons Elson M. Haas, M.D.............................................16.95 

Stop Your Cravings Jennifer Workman, M.S., R.D. .....................................................14.00 

Sweet and Natural Meredith McCarty...........................................................................17.95 

Traditional Foods Are Your Best Medicine Ronald F. Schmid...................................14.95 

Vaccines: Are they Really Safe and Effective? Neil Z. Miller ....................................12.95 

Vegetables from the Sea Jill Gusman..........................................................................27.95 

The Voluptuous Vegan Myra Kornfeld .........................................................................18.00 

Vice Cream Jeff Rogers.................................................................................................12.95 

The Whole Soy Story Kaayla T. Daniel, Ph.D., C.C.N. ................................................29.95 

Wild Fermentation Sandor Ellix Katz............................................................................25.00 

Yeast Connection and Women’s Health William G. Crook.........................................18.95 

Yoga of Eating Charles Eisenstein ...............................................................................13.95 

Your Face Never Lies Michio Kushi ..............................................................................8.95 

We have additional selections in the bookstore. If you want a book that is not listed, 

call us. We may carry it or be able to order it. 

COOKWARE AND EQUIPMENT 

The full line of All-Clad Metalcrafters Cookware including MASTER-CHEF, 

LTD, COP-R-CHEF and Stainless is available by special order at a 20% 

discount from manufacturers suggested retail price. 

PRODUCTS 

MAC Vegetable Cutting Knife .....................................................................................64.95 

MAC Pairing Knife .......................................................................................................39.95 

Usuba Cutting Knife.....................................................................................................42.00 

Suribachi 7” Earthenware Mortar .................................................................................9.00 

Surikoji 10” Wooden Pestle...........................................................................................5.25 

Tawashi Vegetable Brush ..............................................................................................4.00 

Swiss Peeler....................................................................................................................3.00 

Come in and see other items we have on display. 

Shipping Charges (Note: UPS Cannot Deliver to P.O. Boxes) 

Order Total Cont’l U.S. Alaska/Hawaii* Canada* 

$0-15 .......................4.95 .......................5.95 ............................6.95 

16-25 .......................5.95 .......................6.95 ............................7.95 

26-50 .......................6.95 .......................8.95 ............................9.95 

51-75.......................7.95 .....................10.95 ..........................11.95 

76-125 .....................8.95 .....................12.95 ..........................13.95 

Handling Fee for Each Shipment: $3 

*Shipped through U.S. Postal Service; shipping charges will be adjusted depending 

on weight and distance. All else UPS. For two-day UPS, overnight delivery or 

shipments to any other country, please inquire. All orders within the continental U.S. 

will be shipped regular UPS unless you request other arrangements. Shipping prices 

subject to change without notice due to fluctuating costs. 


75

STAFF 

Annemarie Colbin, Ph.D., CHES, Founder 

Jenny Matthau, President, Director and Instructor 

Judith Friedman, Program Director, NGIFH, and Instructor 

Susan Cleland, Director of Registration, NGIFH 

Malikia Bradley, Registrar, NGIFH, and Marketing Assistant 

Susan Baldassano, Director of Education and Instructor, CTP 

Lisa Boymann, CTP Administrator and Instructor 

Alexandra Borgia, Instructor, CTP 

Elliott Prag, Instructor, CTP 

Rosemary Serviss, Director of Placement, CTP 

Merle Brown, Vice President, Director of Admissions 

Meredith Minogue, Admissions Representative, CTP 

Jeri Rostron, Office Manager and Executive Assistant 

Judith Shapiro, Evening Office Manager 

Priscilla Rostron, Weekend Office Manager 

Catalina Macalinao, Comptroller 

Mark Mace, Operations Manager 

Myriam Fieulleteau, Head Steward 

Adrian Brown, Steward 

Raymond Rosario, Steward 

Mayolo Colin, Porter 

Board of Directors 

Merle Brown 

Annemarie Colbin, Ph.D. 

Tim Healy 

Jenny Matthau 

Advisory Board 

Peter Berley, Author, Instructor 

Kathrine Gregory, Mi Kitchen es su Kitchen 

Sarah Khan, M.S., M.P.H., Ph.D. 

Steve Levitt, New York Restaurant School 

Mark Mace, Operations Manager 

Lawrence Palevsky, M.D. 

Jerome Rubin, Publisher 

Lorna Sass, Ph.D., Author 

Brochure Writers and Production Staff 

Susan Cleland 

Judith Friedman 

Terry-Anya Hayes 

Jeri Rostron 

76 

Call 212-645-5170

INSTRUCTORS 

Abbreviations 

NGIFH (Natural Gourmet Institute for Food & Health) 

CTP (Chef’s Training Program) offered by NGIHCA 

NGIHCA (Natural Gourmet Institute for Health & Culinary Arts) 

Susan Baldassano is a graduate of the NG Apprentice Program 

(1987) and Institute of Culinary Education (2004), was co-chef of 

the home food service during 1988-1989, and head chef at 

Angelica Kitchen and Whole Foods Uptown. She is the founder 

and director of To Grandmother's House We Go Cooking Tours 

and articles about her work have been featured in National 

Geographic, The New York Times, the Daily News, the Washington 

Post, Reuters News Agency, the Bergen Record and the Park 

Slope Food Co-op's Linewaiter's Gazette. She has appeared on 

Molly O'Neill's New York, NBC News, Entrepreneurial radio and 

Market Place radio. She has taught at Sur La Table and Classic 

Thyme. She is the Director of Education and full-time instructor at 

the NGIHCA where she has developed gluten-free baking classes 

in the CTP. Sue is also a member of the Board of Advisors and 

recipe tester for Gluten Evolution. 

Peter Berley, former Executive Chef at Angelica Kitchen in NYC, 

is a private chef, caterer, and previous owner of the Fire Pond 

Restaurant in Blue Hill, Maine. Peter had been active in the 

natural foods movement for over 25 years. His food has been 

featured on the Food Network and Chef du Jour. He is the author 

of The Flexitarian Table: Flexible Meals for Meat Lovers, 

Vegetarians, and Everyone In Between (Houghton Mifflin, June 

2007), Fresh Food Fast, A Modern Vegetarian Guide to Seasonal 

Menus in Minutes (Harper Collins, June 2004), and The Modern 

Vegetarian Kitchen (Harper Collins). 

Michael Biltonen is a passionate farmer who uses progressive 

ecological farming methods at the 200 year old Stone Ridge 

Orchard in Upstate New York. Formally trained in Pomology at 

Cornell University and Horticulture at Virginia Tech, he has spent 

the last twenty three years working with trees and small fruits 

including apples, peaches, raspberries, Asian pears, red currants, 

and the luscious TriStar strawberry. His website is 

stoneridgeorchard.com 

Peter Bongiorno, N.D., L.Ac. completed his medical and 

acupuncture training at Bastyr University, in Seattle, Washington. 

Prior to that, he worked as a researcher at Yale University School 

of Medicine and at the National Institutes of Health in Bethesda, 

Maryland. He currently teaches natural medicine at NYU, has 

private practices in Manhattan and Staten Island, and is a major 

contributing writer to the 3rd edition of The Textbook of Natural 

Medicine. His website is www.InnerSourceHealth.com. 

Alexandra Borgia is a graduate of the New York Restaurant 

School and the NGCTP. She is an instructor in the CTP and has 

many years of restaurant experience, both as a chef and 

consultant. She is also a personal chef to clients with specific 

nutritional needs. 


77

Loren Bruni graduated from the Institute of Culinary Education 

years after graduating from Peter Kump's Pastry Arts program. 

Once Loren discovered the raw foods lifestyle she knew she had 

found what she was looking for. She has worked in numerous finedining 

establishments including Pure Food and Wine where she 

became the sous chef. After traveling through South America, 

Loren returned to her vegan roots which she shares with her love 

of raw food. 

Andrea Candee is a certified master herbalist and the author of 

Gentle Healing for Baby and Child…A Parent's Guide (Simon & 

Schuster/Pocket Books), 2001. She teaches and lectures at 

education centers and the New York Botanical Gardens. Andrea 

has created and hosted the TV and radio shows: The Healing 

Power of Herbs and Revealing Secrets for Mind and Body. Her 

website is andreacandee.com. 

Jodi Citrin, M.S., R.D., C.D.N. is a nutritionist in New York City 

and the President of Citrition, LLC, a cutting-edge private nutrition 

counseling practice specializing in healthy eating and weight loss. 

Her NYC-based practice attracts clients from across the country 

many of whom are in the public eye. In addition to private 

counseling, Jodi has spoken at corporations, non-profit 

organizations, hospitals and universities throughout the tri-state 

area and has made television and radio appearances. Her book 

The Little Black Apron: A Single Girl's Guide to Cooking with Style 

and Grace is due out in October 2007. 

Annemarie Colbin, Ph.D., CHES, founder of this institution, is an 

internationally recognized health educator, author, consultant, and 

speaker, specializing in food and its effects on health. She is the 

author of several books including Food and Healing, which has 

been translated into six languages; The Natural Gourmet (both 

from Ballantine Books); and Food and Our Bones. She writes a 

regular column for New York Spirit magazine, and lectures widely. 

Dr Colbin has won awards for her teaching, writing, educational 

work, and business activities. Her personal website is 

foodandhealing.com. 

Fran Costigan, widely acknowledged as a trendsetter in the field 

of organic vegan desserts, is a veteran teacher, consultant, and the 

author of More Great Good Dairy-Free Desserts Naturally and 

Great Good Desserts Naturally. She is a graduate of the New York 

Restaurant School and the NGCTP, and a former pastry chef at 

several establishments including Angelica Kitchen. Fran's 

background gives her a unique perspective from which to create 

fantastic vegan desserts that inspire even hardcore sweet seekers 

to explore healthful options. Her website is francostigan.com. 

Carolyn Dean, M.D., N.D. is a recognized authority in conventional 

and alternative medicine. She is a medical doctor and a 

naturopathic physician offering Consultations for Health by 

telephone to people around the world. Dr. Dean is the author of ten 

highly-acclaimed books, her latest being The Magnesium Miracle; 

The Yeast Connection and Women's Health, IBS for Dummies, and 

Hormone Balance. Dr. Dean writes for First for Women magazine 

and is a regular guest on radio, TV, internet, and print media and 

disseminates the message of health and self-responsibility. Her 

website is www.carolyndean.com. 

78 

Call 212-645-5170

Ronald Dushkin, M.D. is a Medical Doctor practicing Holistic and 

Homeopathic medicine in Manhattan and treats both adults and 

children. He is a former physician at the Kripalu Center for Yoga 

and Health in Lenox, MA., and a charter member of the American 

Holistic Medical Association. His website is drdushkin.com. 

Vera Eisenberg is a graduate of the Culinary Institute of America 

and did her externship at Chez Panisse in Berkeley under the 

tutelage of Alice Waters. She has worked at Felidia and Verbena 

in New York. Vera is a native of Budapest and learned to cook 

and make strudel from her mother using ingredients from the 

garden. She is working on her forthcoming book Sensual Strudel. 

She is also a food stylist and recipe tester for the Food Network. 

Daniel Epstein, a graduate of the NGCTP, is the cheese monger 

at Dean and DeLuca's flagship store in SoHo. He oversees the 

buying, selling and maintenance of nearly 400 cheeses from all 

over the world. A tireless world traveler, Daniel is hopefully going 

next to Cork, Ireland to study the production of local artisanal 

cheeses. 

Makalé Faber is a cultural anthropologist currently overseeing the 

development of the Renewing America's Food Traditions (RAFT) 

project at Slow Food USA. RAFT initiatives bring food producers, 

chefs, and consumers together to develop and promote 

conservation strategies, sustainable food production and 

awareness of the endangered foods and traditions of the US. 

Before joining Slow Food USA, Makalé worked at City Lore and 

the Smithsonian Institution. 

Katherine Farrell, R.D., C.D.N, C.D.E. is a Registered Dietitian, 

NY State Certified Dietitian/Nutritionist, and Certified Diabetes 

Educator. While Katherine specializes in diabetes and weight 

management, her areas of practice also include cardiovascular 

disease and hypertension, digestive disorders, prenatal nutrition, 

vegetarian nutrition and wellness. She provides individual nutrition 

counseling using an integrative approach, which promotes 

wellness of body, mind and spirit. Katherine is currently the 

director of nutritional services for a top investment bank. 

Judith Friedman is the Program Director of the NGIFH and an 

instructor in both the CTP and Public Classes. She is the owner 

and executive chef of Conscious Cuisine, a company that offers 

cooking classes to small groups and individuals, catering, and 

private cooking. She is a personal chef who specializes in 

cooking for people with challenging health conditions; more 

specifically, diabetes. Judith is also a graduate of the NGCTP. 

Terry Frishman, M.B.A., is a graduate of Columbia University 

School of Business and is a food marketing and business 

consultant. She has won many awards successfully managing 

businesses and launching products for Kraft General Foods 

Corporation and Newsweek International as well as small and 

start-up businesses. Terry has served as a director on various 

boards and teaches food business classes, seminars, and 

workshops through her company Creative Marketing Workshops. 


79

Archana Gogna, M.S., M.B.A., C.N.S., is a nutritionist with more 

than 10 years of experience in all phases of nutritional counseling. 

Her nutritional career began as a staff nutritionist at a 

multidisciplinary clinic where she worked with patients suffering 

from a range of chronic diseases including cancer, chronic fatigue 

syndrome, diabetes, arthritis, allergies, and cardiac conditions. 

She subsequently joined InVite Health, a small but highly 

regarded chain of nutritional pharmacies in the NYC area, and 

currently serves as their Director of Nutrition. Archana has hosted 

numerous radio broadcasts for InVite Health and teaches Human 

Nutrition at the NGIHCA. 

Jill Gusman is the author of Vegetables from the Sea (Harper 

Collins). A graduate and former cooking instructor at the Kushi 

Institute, Jill has many years of experience in catering and 

teaching gourmet natural foods and healing cuisines. She is a 

whole foods chef instructor and lecturer at the NGIHCA and has 

been a featured guest on NPR as well as with Gary Null. She has 

appeared on Discovery Health and has created "Kids in the 

Kitchen" for Kidzone TV. 

Janet Harn is a graduate of the NGCTP and has been teaching 

private cooking classes in the United States and Korea. She was 

a food consultant for Organica, a health food restaurant in Korea. 

Terry-Anya Hayes is a writer, educator, and herbalist whose love 

of wild foods and medicinal plants began at her grandmother's 

knee. Her subsequent teachers have included Rosemary 

Gladstar, Christopher Hobbs, Peeka Trenkle and, most directly, 

the plants and fungi. Terry-Anya lectures widely and offers a 

variety of walks and workshops in NY and New England. She is a 

past president of the New York Mycological Society. 

Sandor Ellix Katz is the author of Wild Fermentation: The Flavor, 

Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003) 

and The Revolution Will Not Be Microwaved: Inside America's 

Underground Food Movements (Chelsea Green, 2006). His 

fermentation explorations developed out of his interests in 

cooking, nutrition, and gardening. Sandor has taught hundreds of 

classes and workshops on three continents to help people revive 

fermentation practices in their homes and communities. His 

website is wildfermentation.com. 

Vikas Khanna was raised in Amritsar, India where he grew up 

surrounded by large family feasts and his grandmother's 

traditional home cooking. He made his way to the US and studied 

at Cornell and NYU and has worked with many honored chefs 

while working as the Executive Chef at Salaam Bombay in NY. 

He has received high praise from the press and recognition from 

the James Beard Foundation. Vikas is the owner of the 

restaurants Purnima and A Spice Route, consultant to several 

restaurants, and has authored many books including The Spice 

Story of India. He is the founder of Cooking for Life and SAKIV 

which hosts gastronomic events around the world in support of 

relief efforts and awareness issues and is the recipient of 

numerous awards. His website is vkhanna.com. 

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Myra Kornfeld is the author of the newly released The Healthy 

Hedonist Holidays: A Year of Multi-Cultural Vegetarian-Friendly 

Holiday Feasts (Simon and Schuster, October 2007) as well as 

The Healthy Hedonist: More Than 200 Delectable Flexitarian 

Recipes for Relaxed Daily Feasts (Simon and Schuster, 

September 2005) and The Voluptuous Vegan (Clarkson N. Potter). 

She created inventive vegetarian cuisine at New York's Angelica 

Kitchen for six years, where she was also head pastry chef. A 

veteran teacher, consultant, and food writer, Myra is a frequent 

contributor to Vegetarian Times. She is also a graduate of the 

NGCTP and Peter Kump's Pastry Arts Program. 

Susan Krieger, M.S., L.Ac. is an internationally recognized 

practitioner, teacher and counselor of acupuncture, wholistic 

nutrition, shiatsu-acupressure, macrobiotics, the energetics of 

foods, women's health, and Asian and Chinese Medicine for over 

30 years. Susan has studied and practiced in China, Europe and 

the US, with Aveline and Michio Kushi, Dr. John Shen, and 

Masters Oki and Su. She teaches for the U.N., in hospitals, health 

and healing centers, at NYU, and has a private practice in NYC. 

Her website is susankriegerhealth.com 

Annie Kunjappy is a graduate of the NGIHCA and teaches in the 

CTP. She also works as a private chef, providing food to support 

the healing process for those recovering from illness. Her 

approach to food is based on Ayurveda and Traditional Chinese 

Medicine as well as Western nutritional science. 

Pina LoGiudice, N.D., L.Ac. is a graduate of Bastyr University, 

where she completed five years of training in naturopathic 

medicine and acupuncture, and completed a specialty internship in 

pediatric medicine and women's health. She also worked as a 

researcher at the National Institutes of Health in Bethesda, Md. 

She is a member of the American Assoc. of Naturopathic 

Physicians, N.Y. Assoc. for Naturopathic Physicians and is a 

Diplomate for the National Certification Commission for 

Acupuncture and Oriental Medicine. She practices in NYC and on 

L.I. 

Jenny Matthau, Director and President of the NGIHCA, is a 1985 

graduate of the NG double Apprentice and Teacher's Training 

Programs. She was head chef of the NG's Friday Night Dinners 

during 1987-88 and has worked as a private chef. She is 

responsible for curriculum development for the NGCTP, which 

includes the incorporation of current research/theories from the 

medical and scientific communities concerning food, health, and 

disease. 

Nalini Mehta, a native of India with a strong belief in Ayurvedic 

health and the interrelatedness of food and life, was the assistant 

to the chef at Candle Café and a chef at Hampton Chutney in 

Soho. She has hosted and catered Indian cuisine theme parties 

and has given lectures and demonstrations at various gourmet 

food establishments. Her website is routetoindia.com. 


81

Mamie Nishide is a graduate of the Institute of Culinary Education 

and trained at Le Bernardin and Country Living Magazine. She is 

the sous chef to Annemarie Huste Dining Room and catering chef 

at Star Boggs restaurant. She teaches Japanese cooking to 

adults and children privately, in cooking schools and at Sur La 

Table, and has been making tofu for over 15 years. Mamie also 

does recipe testing and development as well as food styling for 

various magazines and corporations. 

Stefania Patinella, a graduate of the NGCTP, is a chef and 

instructor of adults and children in NYC and a farmer in 

Westchester County. She received a Fulbright fellowship to study 

on organic family farms in Italy. She lived with families from the 

Northern Alps to the coast of Sicily, cultivating organic vegetables, 

fruits and aromatic herbs, and learning to make traditional 

sourdough breads, artisanal cheeses, pasta and preserves. 

Stefania is also Director of the Seed to Table program at The 

Children's Aid Society. 

Laura Pole is a graduate of the NGCTP and an Oncology Clinical 

Nurse Specialist with over 25 years' experience caring for people 

with cancer and other serious illness. Laura is currently head chef 

for the Smith Farm Center for the Healing Arts Cancer Help 

Program and has a position with the Palliative Care Partnership of 

the Roanoke Valley as Palliative Care Coordinator and Consultant. 

Through her business, Eating for a Lifetime, she provides 

consultation and education to patients and professionals in how to 

translate diet prescriptions into delicious health-supportive food. 

Elliott Prag is a graduate of the NGCTP. In the years following 

graduation he worked in many natural food restaurants in NYC. 

During this time he developed a private chef business that grew 

into a catering company. In 1999, Elliott began teaching at the NG 

in both the public classes and the CTP. In 2003, he moved to 

Bulgaria to be chef in The Balkans' first natural food restaurant, 

Kibea. After two years he returned to NYC and resumed teaching 

at the NG. 

Barbara Rich graduated from the California Culinary Academy in 

1994 after which she worked at the Zuni Café in San Francisco. 

Since moving to New York in 1997, she has worked for Anne 

Rosenzweig, Peter Hoffman, and was the executive chef at Danal 

in the East Village. Barbara teaches in the CTP and at The Art 

Institute of New York's Culinary School. 

Susan Rubin, D.M.D., is director of A Better Way Holistic Health, 

a private health counseling practice in Bedford, NY. Her unique 

approach provides clients with effective drug-free solutions for a 

wide range of health-related concerns. Food and lifestyle changes 

are her biggest healing tools. Being a busy mom of 3 has helped 

her to create recipes and healthy strategies that work well in 

families with hectic lives. Susan is also the founder of Better 

School Food and featured in a documentary film on school food 

called Two Angry Moms. 

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Anna Sobaski is the owner of Gluten Evolution and travels 

around the country educating and assisting people in workshops, 

classes, and private instruction on gluten-free cooking and living. 

She has developed a line of gluten-free bread and piecrust mixes 

under the name Breads From Anna and is currently working on a 

book. She is also a graduate of the NGIHCA's CTP. 

Peter Solomita is a graduate of the NGCTP. He has worked as a 

chef for Tuller Premium Foods and as a chef/business manager 

for Venture Catering. Owner of Groovalicious Inc., he is a caterer, 

personal chef and teaches private cooking classes. He owns 

Little Buddy Biscuit Company which sells premium handcrafted 

cookies. He has taught teens basic cooking through Project 

Reach Youth and has taught at the Park Slope Food Coop. 

Bryant Terry is an eco chef, food justice activist, and co-author of 

Grub: Ideas for an Urban Organic Kitchen (with Anna Lappé and 

forward by Eric Schlosser) which won the Nautilus Book Award in 

2007. Bryant and his recipes have appeared in magazines such 

as Gourmet, Food and Wine, and in The New York Times as well 

as on national television and radio. He is the host on "The 

Endless Feast," a 13-episode series that explores the connection 

between the earth and our food which aired in the spring of 2007. 

Bryant is a graduate of the NGIHCA's CTP. 

Denny Waxman is an internationally known teacher, counselor 

and writer in the fields of health, natural healing and macrobiotics. 

In 1982, he gained world-wide recognition for guiding Dr. Anthony 

Sattilaro to a complete recovery from terminal prostate cancer. 

This experience is documented in Dr. Sattilaro's book, Recalled 

By Life. In 1997, Denny founded The Strengthening Health 

Institute and has an active health-counseling practice in 

Philadelphia and New York. He is also the author of The Great 

Life Diet, published in January of 2007 by Pegasus Books. He is 

currently at work on The Power of Food. Denny was the recipient 

of the 2005 Aveline Kushi Award for recognition of his long-term 

service to macrobiotics. 


83

PUBLIC CLASS INDEX 


PAGE NO. 

A 

Aging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63 

Anti-Inflammatory Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68 

Artisanal Bread Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 

Artisanal Raw Cheeses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 

Asian Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24, 29, 31, 34, 38, 51 

Autoimmune Disease . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64, 68 

Ayurveda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 

B 

Susan Baldassano . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19, 38, 76, 77 

Basics 1-4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10, 11 

Bento Box . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29 

Peter Berley . . . . . . . . . . . .13, 18, 20-22, 36, 40, 41, 47, 49, 55, 74, 76, 77 

Michael Biltonen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .62, 77 

Blintzes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27 

Blood Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46, 60, 69 

Bone Health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70 

Peter Bongiorno, N.D., L.Ac. . . . . . . . . . . . . . . . . . . . . . . . . .63, 64, 67, 77 

Bread, Artisanal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 

Loren Bruni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21, 28, 31, 51, 52, 78 

Business Classes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67, 70 

C 

Cake Decorating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55 

Cancer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46, 63, 64, 67 

Andrea Candee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61, 78 

Candida . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68, 74 

Cheese, Raw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14, 69 

Chicken, Organic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48, 49 

Children, Teens, Young Adults . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15-17 

Children's Nutrition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15-17, 64 

Cholesterol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43, 48, 62, 74 

Jodi Citrin, R.D., C.D.N. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15, 78 

Cleansing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23, 42, 43, 60 

Annemarie Colbin, Ph.D. . . . . . . . . . . . . .11, 59, 62, 63, 66, 70, 74, 76, 78 

Continuing Education . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .59 

Cooking Technique . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17-23 

Fran Costigan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54, 56-58, 74, 78 

Cupcakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58 

D 

Carolyn Dean, M.D., N.D. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65, 67-69, 78 

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41, 52,54-58 

Diabetes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43, 46, 60, 68, 69 

Digestive Health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63, 67, 68 

Dosas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26 

Ronald Dushkin, M.D. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60, 79 

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PAGE NO. 

E 

Eastern European Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27 

Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 

Vera Eisenberg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26, 32, 79 

Daniel Epstein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14, 79 

Ethiopian Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33 

F 

Makalé Faber . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69, 79 

Farming; Organic, Local, Sustainable, Biodynamic . . . . . . . . . . . . . . .47, 62 

Katherine Farrell, R.D., C.D.N., C.D.E. . . . . . . . . . . . . . . . . . . . .43, 46, 79 

Fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34, 35, 75 

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 

Judith Friedman . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76, 79 

Terry Frishman, M.B.A. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67, 70, 79 

G 

Genetic Modification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65 

Gluten-Free . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37, 38 

Archana Gogna, M.S., M.B.A., C.N.S. . . . . . . . . . . . . . . . . . . . . . . . .68, 80 

Jill Gusman . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42, 75, 80 

H 

Janet Harn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34, 80 

Terry-Anya Hayes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39, 48, 80 

Heart Health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43, 62 

Herbal Syrups & Remedies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 

Herb and Spice Workshop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 

Homeopathy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60 

Hormone Health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61, 68 

Hungarian Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26, 32 

Hypoglycemia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46, 60, 69 

I 

Indian Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25-27, 38, 47 

Irish Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33 

Irritable Bowel Syndrome (IBS) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67 

Italian Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21, 28, 30 

J 

Japanese Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29, 31 

85

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PAGE NO. 

K 

Sandor Ellix Katz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35, 74, 75, 80 

Vikas Khanna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25, 80 

Kids; Healthy Snacks, Pizza & Breads . . . . . . . . . . . . . . . . . . .15-17, 64, 66 

Kimchi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34, 35 

Knife Skills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10, 19 

Knife Skills for Teens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15, 16 

Korean Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34 

Myra Kornfeld . .17, 18, 22, 24, 25, 27, 30, 33, 40-42, 48-50, 53, 55, 74, 75, 81 

Susan Krieger, M.S., L.Ac. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60, 81 

Annie Kunjappy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23, 43, 81 

L 

Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21 

Latkes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 

Pina LoGiudice, N.D., L.Ac. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63, 66, 81 

M 

Macrobiotics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42, 43, 74 

Magnesium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65 

Market Tours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47 

Jenny Matthau . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76, 81 

Medicinal Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48 

Nalini Mehta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12, 26, 47, 81 

Menopause . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61 

Mexican Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28 

Moroccan Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25 

N 

Natural Medicine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39, 46, 48, 60, 65, 67 

Natural Pharmacy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42, 61, 68 

Mamie Nishide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29, 31, 82 

Noodles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31 

O 

Organic Wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 

Osteoporosis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63, 70, 74 

P 

Pasta, Handmade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28 

Stefania Patinella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16, 28, 82 

Pirogies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27 

Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13, 15, 16, 37 

Laura Pole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46, 82 

Poultry, Organic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48, 49 

Principles of Balance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 

86 

Call 212-645-5170


PAGE NO. 

Q 

Quick & Easy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50 

R 

Raw Foods; Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51, 52 

Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21 

Susan Rubin, D.M.D. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54, 64, 82 

S 

Seitan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53 

Slow Food USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69 

Snacks for Kids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15, 17 

Anna Sobaski . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37, 83 

Pete Solomita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15, 17, 83 

Soul Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32 

Southeast Asian Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24 

Southern Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27, 38 

Strudel; Hand-Pulled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26, 32 

Sustainable Agriculture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47, 62 

T 

Pre-Teen Girls & Body Image . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 

Teens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15, 16 

Bryant Terry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32, 74, 83 

Thanksgiving; Traditional, Vegetarian . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 

Toxins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64, 65 

U 

Uttapam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26 

V 

Valentine's Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 

Vegan Baking Boot Camp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56, 57 

Vegan Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52, 54, 56-58, 75 

W 

Water Therapy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66 

Denny Waxman . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60, 83 

Weight Loss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54 

Wines, Organic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 

Y 

Yeast Overgrowth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68, 74, 75 

Young Adults . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15-17 

87

Cooking Retreat 

Travel Program 

Offered by 

The Conscious Gourmet 

Diane Carlson, Founder 

Here's your chance to experience The Institute's popular 

Core Program (pages 10-11) as well as specialized and 

custom designed cooking retreats in exciting vacation 

destinations. 

The Conscious Gourmet retreats immerse participants in 

the hands-on preparation of health-supportive foods as 

well as an ever-increasing array of nutritional approaches. 

Whatever diet or style of eating you choose to follow, 

you'll learn how to consciously apply our intentional eating 

principles to achieve the highest possible level of nutrition, 

balance and satisfaction. 

Most itineraries include: 

• yoga/movement classes 

• whole foods breakfast, lunch and some dinners 

• hands-on cooking classes 

• lecture/workshops 

• group activities and excursions 

• free time to explore your vacation destination’s natural 

beauty, relax into a massage or to experience any of 

the additional amenities offered by each site 

• fun and camaraderie of like-mind people 

Join us in retreat destinations that have included 

Maui, Sedona, Santa Fe, Aspen, Catskill Mountains, 

Cortes Island, or sponsor a retreat in your own home 

town or at a selected site. 

The perfect gift for birthdays, Mother's Day, 

anniversaries, Father's Day, Christmas, Hanukah, 

graduation or any other special occasion! 

Visit www.naturalgourmetschool.com (public classes, 

cooking retreats) and click on the destination of your 

choice for complete details, registration and photos of 

past retreats; or contact Diane at 203-622-1189, 

dcarlsonsspirit@aol.com. 

“I’m much more aware of how foods can impact all aspects of 

your health --- physically, spiritually, and emotionally.” DF 

“Most enjoyable vacation I’ve had in a long time. Very well 

organized and presented. Great People!” NW

Course # Course Name (full payment required for each class under $100 and 50% deposit for each over $100) Fee Qty. Books/Merchandise Cost 

Name _______________________________________________________________________ 

Address _____________________________________________________________________ 

City _____________________________________State _________Zip __________________ 

Day phone____________________________Eve phone ______________________________ 

Credit cards (minimum $25) MasterCard Visa Check/Money Order 

Credit Card Exp. 

REGISTRATION FORM MERCHANDISE ORDER FORM 

Signature ____________________________________________________________________ 

Did you receive this catalog in the mail? Yes No 

Total 

Payment enclosed 

Balance due 

Send check or money order with this form to: 

Natural Gourmet Institute for Food and Health 

48 West 21st Street, 2nd Floor 

New York, NY 10010 USA 

TELEPHONE CREDIT CARD ORDERS: 

(212) 645-5170 

Subtotal 

NY residents add 8.375% sales tax 

Shipping (see chart) 

Handling $3.00 

TOTAL 

Please allow 3-5 weeks for delivery. Prices subject to change without notice. • There is a $7.00 charge for checks and money orders drawn on banks outside the US; please remit with your order.

NOTE TO PRINTER: 

PLEASE SEE 

BACK COVER ON 

SEPARATE FILE.

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