spring-summer 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 

A B O U T OU R S C H O O L 

Founded in 1977 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 

42-43). 

Jenny Matthau 

President

F R O M T H E D I R E C T O R ’ S D E S K 

Hello Dear Friends, 

Does the simple question, "What should I cook today?" seize 

you with paralysis because of all the endless choices that are 

available in our modern food culture? In a world where 

processing, refining, and marketing of food have reached 

maddening proportions - food in all its permutations and sent to 

us from all over the world - seasonality could be just the ticket 

to sanity. It implies freshness, good taste, vitality and, inevitably, 

good health. And it offers the best and quickest solution to that 

never-ending question by actually narrowing the playing field. 

I sincerely believe that those of us who shop and cook in 

harmony with the seasons derive a great deal of pleasure and 

satisfaction from our food. I have no doubt that I'm a better 

cook and a healthier person for having absorbed the rhythm of 

the growing seasons into my life. I keenly enjoy the sense of 

anticipation and capturing of the moment that goes along with 

observing week by week what is for sale in the food co-op to 

which I belong or at the Greenmarket or any farm with which I 

do business. Isn't our summer so precious precisely because, 

just like our autumn, our winter and our spring, it doesn't last 

forever? This sense of identity with our climate and the 

panorama it creates may not excite everyone in the same way. 

But there are more practical and universal reasons for shopping 

locally and seasonally. 

For example, most fresh produce doesn't travel very well, and the 

various processes and technologies applied to help it travel better 

are invariably unfavorable to our health and our environment. 

Seasonality leads us not just to fresher, less travel-weary produce 

but also to better-tasting varieties of our favorites. Despite the 

overwhelming trend of globalization and industrialization of food, 

there are small producers in this country dedicated to the art of 

cultivating the best of what can be produced: food that has not 

been genetically modified for the sake of shelf life, nor inoculated 

for long-distance travel, nor burdensome to the environment in 

terms of fossil fuel burned in transportation. 

Okay…I admit it… I would be a hypocrite if I said I denied 

myself the enjoyment of such exotics that come from far away. 

Bananas, for example, are a daily staple in my house, as they 

probably are in yours. (Think the organic, fair-traded banana). 

I simply believe that an interaction with the global should be 

secondary to an interaction with the local; that what is local and 

seasonal should be at the forefront of our consciousness as well 

as our consciences. 

I hope you will put seasonal produce at the very heart of your 

cooking because, in the end, seasonal cooking is not merely a 

high-minded duty or a restrictive chore, but a liberating pleasure 

that will help you answer the question, "What am I going to cook 

today?" 

Until next time, 

Judith Friedman 

Program Director

Natural Gourmet Institute 

for Food and Health 

P U B L I C C L A S S E S 

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, occasional grass-fed 

antibiotic- and hormone-free meat, 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. 

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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! 

W O R K - S T U D Y P R O G R A M 

We offer opportunities for selected participants to serve as 

kitchen assistants (stagiaire) at public classes to earn credit 

toward a full waiver of fees to enter 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. 

G I F T C E R T I F I C AT E S 

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. 

C O R P O R AT E T E A M E V E N T S A N D 

P R I VAT E C O O K I N G PA R T I E S AT T H E 

N AT U R A L G O U R M E T 

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. 

E x t e n s i o n 4 t o R e g i s t e r . 

3

F R O M T H E F O U N D E R ’ S D E S K 

It seems to me that the older I get, the faster time goes 

by. I am now scheduling events and classes more than 

a year in advance! Maybe that is because the more 

time you have behind you, the further you can see into 

the future. Who knows! In any case, I'm enjoying this 

far-sightedness. It counterbalances my normal nearsightedness, 

my nose-to-the-ground approach. 

One great project that has me excited is my new Food 

Therapy class, which lasts 100 hours, or one weekend 

a month for 9 months. This is the first truly new course 

I've designed in many years, and it incorporates a lot of 

information from my doctoral dissertation, such as 

systems theory, chaos theory, and quantum physics. It 

is carefully focused on nutritional counseling, and it's 

not for beginners. Prerequisites include graduation 

from the Natural Gourmet Institute's Chef's Training 

Program or the Institute for Integrative Nutrition; for 

others, including those who have a health professional 

degree, it includes having taken at a minimum the 

Basics 4: Principles of Balance course at the NGI. In 

other words, I want to start off with a basic language - 

which I teach in the Principles of Balance classes - so 

that we can move along from there. 

We offered the first seminar in October 2006, and of 

course I was nervous with such an ambitious effort. 

We were half full, which was okay with me. It turned 

out quite well; lots of high energy, the students were 

pleased, and I was thrilled (that is important so I feel 

like doing it again)! 

Again, in 2007, Food Therapy was on the schedule, 

and this time the class was totally full. Fun! So now 

I'm psyched, and already set with the schedule for next 

year. As I can only do it once a year, I am scheduling 

myself well in advance, meaning the dates for the 

October 2008 - June 2009 sessions are already set. I 

look forward to that, because one of the reasons why I 

started this school was to meet interesting people - and 

that always turns out to be the case with my students! 

Keep well and healthy this year! 

Annemarie Colbin, Ph. D.

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: $36.00 (includes tax) 

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 

SPRING/SUMMER 2008 

HEALTH-SUPPORTIVE CULINARY ARTS 

PA G E N O . 

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

2-WEEK SUMMER BASIC INTENSIVE . . . . . . . . . . . . . . .12 

AYURVEDA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 

BREAD & PIZZA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14-15 

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

COOKING TECHNIQUES & SPECIALTY CLASSES . .18-27 

ETHNIC & REGIONAL CUISINE . . . . . . . . . . . . . . . . . .28-34 

GLUTEN-FREE COOKING & BAKING . . . . . . . . . . . . .35-36 

MACROBIOTICS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 

MANAGE YOUR MEDICAL CONDITION . . . . . . . . . . .37-38 

MARKET TOURS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 

MEAT & POULTRY; GRASS-FED/ORGANIC . . . . . . . . . . .40 

MEDICINAL MUSHROOMS . . . . . . . . . . . . . . . . . . . . . . . .41 

QUICK & EASY . . . . . . . . . . . . . . . . . . . . . . . . . . . .41, 44-45 

RAW FOODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46-49 

SEAFOOD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50-51 

SEITAN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51 

TEMPEH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52 

PASTRY ARTS & DESSERTS . . . . . . . . . . . . . . . . . . . .52-57 

CONTINUING EDUCATION . . . . . . . . . . . . . . . . . . . . . . . .58 

LECTURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .59-66 

6 

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PUBLIC CLASS CALENDAR 


CLASSES BEGIN ON THESE DATES 

A P R I L C O U R S E N O . 

 

 

 

 

 

 

 

 

 

 

 

M AY C O U R S E N O . 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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PUBLIC CLASS CALENDAR (CONTINUED) 

CLASSES BEGIN ON THESE DATES 

J U N E C O U R S E N O . 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

J U LY C O U R S E N O . 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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A U G U S T C O U R S E N O . 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

S E P T E M B E R C O U R S E N O . 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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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 68. 

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 as the instructor prepares a complete and 

satisfying vegetarian meal with dessert for all to enjoy. In 

the weekend all-day class, the cooking demonstration and 

meal will precede the afternoon lecture. 

a) 1 Sunday, April 13, 10 a.m. - 5 p.m. (1-hour break) 

b) 2 Mondays, May 5 and 12, 6:30 - 9:30 p.m. 

c) 2 Mondays, June 2 and 9, 6:30 - 9:30 p.m. 

d) 2 Wednesdays, July 2 and 9, 6:30 - 9:30 p.m. 

e) 1 Saturday, August 2, 10 a.m. - 5 p.m. (1-hour break) 

f) 2 Tuesdays, September 16 and 23, 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 effectively master knife techniques for mincing, dicing, 

slicing, 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 Monday, April 14, 6:30 - 10:00 p.m. 

b) 1 Wednesday, May 7, 6:30 - 10:00 p.m. 

c) 1 Thursday, May 22, 6:30 - 10:00 p.m. 

d) 1 Monday, June 16, 6:30 - 10:00 p.m. 

e) 1 Thursday, June 26, 6:30 - 10:00 p.m. 

f) 1 Friday, July 11, 6:00 - 9:30 p.m. 

g) 1 Monday, August 4, 6:30 - 10:00 p.m. 

h) 1 Friday, September 5, 6:00 - 9:30 p.m. 

i) 1 Saturday, September 27, 1:00 - 4:30 p.m. 


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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. 

SPRING SERIES: 

a) 4 Thursdays, April 17, 24, May 1, and May 8, 6:30 -10:00 p.m. 

b) INTENSIVE: 2 Saturdays, May 31 and June 7, 10:00 a.m. - 6:00 p.m. 

(1-hour break) 

SUMMER SERIES: 

c) INTENSIVE: 2 Saturdays, July 12 and 19, 10:00 a.m. - 6:00 p.m. 

(1-hour break) 

d) 4 Wednesdays, August 6, 13, 20, and 27, 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, June 21 and 22, 

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

b) 4 Thursdays, September 11, 18, 25, and October 2, 6:30 - 9:00 p.m. 

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

 

 

 

 


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5 27 th Annual Basic Cooking Technique Intensive 

Our most popular course for vacationing out-of-towners 

and busy New Yorkers! 

This two-week immersion course is designed for those 

committed to learning the basic fundamentals and skills of 

healthful cooking in a concentrated period of time. There's an 

abundance of cooking, sharing, opportunities for making new 

friends and plenty of good eating! 

This intensive course includes balanced menu planning and 

discussion of basic quality ingredients, knife skills, cooking with 

whole grains and beans, fruits and vegetables, sea vegetables, 

tofu and tempeh, organic eggs, fish, the use of herbs and 

spices, making homemade seitan, soups, salads and dressings, 

desserts, learning about the kitchen pharmacy, kitchen 

equipment and supplies, and adapting traditional recipes to 

healthier ones. Each day we will prepare a whole balanced 

meal for lunch which, over the course of the program, will 

highlight various cooking techniques such as boiling, broiling, 

steaming, sautéing, baking, blanching, pressure-cooking, grilling, 

roasting, toasting, pickling, pan-frying, and even some deepfrying. 

(In some recipes organic eggs and butter will be used.) 

Course materials and 3-ring binder are included. Classes fill 

quickly so register early. 

Week 1: 

partial participation 

Introduction and Cooking Demonstration; Lecture on How 

to Get Started including Menu Planning, Balancing, Basic 

Quality Ingredients; Knife Skills; Herbs & Spices; Pickles; 

Whole Grains & Beans; Vegetables; Organic Eggs; Desserts 

Monday - Friday, August 11 - 15 

10:00 a.m. - 5:00 p.m. (includes lunch plus a 1-hour break); 

(Friday: 10:00 a.m. - 4:30 p.m.) 

Week 2: 


Building on Week 1; Making Seitan from Scratch; Cooking 

with Tofu/Tempeh/Seitan; Salads; Kitchen Pharmacy; Sea 

Vegetables; Soups; Fish; Desserts 

Monday - Friday, August 18 - 22 

10:00 a.m. - 5:00 p.m. (includes lunch plus a 1-hour break); 

(Friday: 10:00 a.m. - 4:30 p.m.) 

Instructors: Judith Friedman, Barbara Rich, Jill Gusman 

Fee: $1690 

This is a 2-week intensive; however, those interested in 

registering for Week 1 only will be placed on a waiting list and 

contacted 3 weeks before the start date. Week 2 is only 

available (space permitting) to those who have taken Week 1 

in past years, as Week 2 builds on Week 1. Fee for one 

week: $895. Certificate of Completion awarded to those 

who attend both weeks. 

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A Y U R V E D A 

6 Achieving Balance: A 2-Day Ayurvedic 

Workshop 

lecture and hands-on cooking class 

Born in India millennia ago, Ayurveda is one of the oldest 

prevention-oriented systems of health care which offers a 

complete way of life and a finely-tuned system of natural 

medicine based on harmony and balance. Guided by Chef 

and Ayurveda instructor, Richard LaMarita, participants in 

this fascinating class will spend mornings exploring the 

fundamental principles of Ayurveda through lecture and 

interactive discussions on topics including consciousness, 

mind/body health, the theory of food and digestion, 

balanced menu-planning, cooking techniques, and 

identification of the various doshas (body types). Each 

afternoon, we will bring our new knowledge into the kitchen 

to prepare a delectable, carefully-balanced meal which we 

will sit down to enjoy together. Menus include one 

traditional Indian repast plus one modern Italian meal 

powered by this ancient wisdom. We will conclude with a 

session about understanding nature's daily and seasonal 

cycles and learn specific practices on how to maintain 

balance during the fall and winter months. Whether you are 

a new student of Ayurveda, a seasoned practitioner, or 

simply curious about what this "science of life" might offer 

you, we hope you will join us for this very special 2-day 

workshop. 

Day 1: Banana Date Lassi; Curried Corn Pakoras; Grilled 

Seitan Tikka; Goan-Style Green Beans; Chole; Spicy 

Tomato Chutney; Chapatis; and Indian Rice Pudding. 

(Some organic dairy will be used in this menu.) 

Day 2: Two Kinds of Bruschetta: Avocado & Caramelized 

Onions and Rosemary White Bean Spread with Tomato & 

Arugula; Mediterranean Gazpacho; Pizzoccheri Primavera; 

and Fruit Kanten Parfait. 

2 Saturdays, September 13 & 20, 10:00 a.m. - 5:00 p.m. 

(1-hour lunch break on your own) 

Instructor: Richard LaMarita Fee: $325; Two People: $630 

 

 


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14 

B R E A D & P I Z Z A 

7 Vegetarian Pizza Party 

hands-on 

The Egyptians may have invented pizza, but the Italians 

defined it, and the rest of the world continues to improvise 

on this popular classic. In this hands-on class you'll learn 

the basics: the trinity of dough, sauce, and toppings. 

You'll prepare a variety of flavorful doughs (multi-grain, 

whole wheat, rye and spelt) and an all-purpose sauce to 

create variations on the theme. Students will mix and 

match ingredients so that everyone will make at least three 

different pizzas. The menu includes: Onion Pizza with 

Olives and Roasted Peppers; Goat Cheese, Sun-Dried 

Tomato and Basil Pizza; Wild Mushroom and Roasted 

Garlic Pizza; Pesto Pizza; Tapenade Pizza; as well as 

some of the classics. (Some optional dairy will be used 

and organic beer will be served.) 

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

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

8 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 breadmaking 

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 Saturday, June 21, 10:00 am - 4:00 p.m. 

Instructor: Peter Berley Fee: $140; Two People: $270 

 

 

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9 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.) 

1 Wednesday, September 24, 6:30 - 10:00 p.m. 



See “Handmade Pita Bread 

+ The Best of the Middle East,” 

Class # 37, Page # 29 

See “Homemade Bread & Market Menu - 

Live From Union Square,” 

Class # 55, Page # 39 

CHILDREN, TEENS & YOUNG ADULTS 

10 Cupcake and Muffin Baking Party 

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

Are you looking for an activity that you and the kids can 

enjoy together? Here is a class where you learn how to 

create cupcakes and muffins that taste as good as any from 

your local bakery, but because they are made with whole 

foods, natural sweeteners, and unbleached organic flours, 

they are 100% better. You and your child will mix and bake 

a variety of cupcake and muffin batters and prepare an 

assortment of frostings to decorate the delicious results. 

Make them here under Elliott's guidance; then make them at 

home together again and again. Vanilla Cupcakes; 

Chocolate Cupcakes; Strawberry Cupcakes; Blueberry-Corn 

Muffins; Carrot Cake Muffins; Banana Muffins; Frosting 

Flavors: Vanilla, Coconut, Chocolate, Cream Cheese, and 

Peanut Butter. (Some organic dairy will be used.) 

1 Saturday, May 10, 10:00 - 1:00 p.m. 

Instructor: Elliott Prag Fee: $70 per adult; $40 per child 

15

11 Top That! A Pizza Party for Teens 

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

16 

If you like pizza, you will really love making your own. 

You'll prepare the dough, watch it rise, roll it out, and 

simmer the tasty tomato sauce as Elliott shows you tricks 

that professional chefs use. And the best part is mixing 

and matching the toppings! Get as creative as you like, 

then pop your masterpiece into the oven and get ready to 

enjoy the great results. Using traditional tools (called a 

pizza peel and pizza stone) you will make: Organic Whole 

Wheat Pizza Dough; Organic Unbleached Regular Pizza 

Dough; Tomato Sauce; and Your Choice of Toppings: 

Mozzarella and Parmesan Cheeses, Tofu, Garlic, Olives, 

Onions, Peppers, Mushrooms, Fresh Herbs, Sun-Dried 

Tomatoes, and Zucchini; followed by Lemon and 

Raspberry Sorbet. (Some optional dairy will be used.) 


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

12 A Pizza Party for Kids and Adults 

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

If you like pizza, you will really love making your own. You 

and your child will mix the dough, watch it rise, roll it out, 

and simmer the tasty tomato sauce as Chef Elliott shows 

you tricks that professional chefs use. And the best part is 

mixing and matching the toppings! Get as creative as you 

like, then pop your masterpiece into the oven and get 

ready to enjoy the great results. You and your child will be 

so impressed with yourselves! Using traditional tools 

(called a pizza peel and pizza stone) you will make: 

Organic Whole Wheat Pizza Dough; Organic Unbleached 

Regular Pizza Dough; Tomato Sauce; and Your Choice of 

Toppings: Mozzarella and Parmesan Cheeses, Tofu, Garlic, 

Olives, Onions, Peppers, Mushrooms, Fresh Herbs, Sun- 

Dried Tomatoes, and Zucchini; followed by Lemon and 

Raspberry Sorbet. (Some optional dairy will be used.) 

1 Saturday, June 14, 10:00 a.m. - 1:00 p.m. 

Instructor: Elliott Prag Fee: $70 per adult; $40 per child 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

13 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. He will also discuss knife safety 

and show you how to keep your knives sharp. Then, with 

all the ingredients you cut in class, you will see how easy it 

is to prepare a healthy, delicious meal. We will enjoy Black 

Bean Burgers on Whole Wheat Buns; Whole Grain Salad 

with Confetti Vegetables and Mustard Vinaigrette; and 

Mixed Berry Crisp with Vanilla Whipped Cream. (Some 

optional organic dairy will be used.) 

1 Saturday, June 14, 3:00 - 6:00 p.m. 

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

14 NEW RECIPES Kitchen Survival: A Do-It-Yourself 

for Teens and Young Adults 

hands-on (ages 16+) 

On the home front or away at college, this is a class for 

older teens and young adults who aspire to be more selfsufficient 

in the kitchen. Whether cooking is your passion 

or a necessity, this class will provide you with an 

introduction to basic cooking techniques. You will be given 

tips on how to make smarter, healthier menu choices; how 

to read and decipher food packaging for nutritional 

information; and guidelines for purchasing the best-quality 

produce. You'll also learn how to cook healthier versions 

of the foods you like. All recipes are designed to be 

prepared either in a well-equipped or bare-bones oneburner 

kitchen using a stovetop, electric burner, grill pan or 

electric grill. Broccoli and Cheddar Omelets; Grilled Turkey 

(Optional Veggie) Burgers with Spicy Peanut Sauce and 

Rainbow Slaw; Red Lentil Coconut Curry Soup with Rice 

and Spinach; Black Bean, Grilled Corn and Zucchini Tacos 

with Guacamole; Linguine Marinara with Sautéed Shrimp 

or Tofu and Three-Berry Parfait with Maple Vanilla 

Whipped Cream. (Optional organic turkey will be used in 

one recipe and organic dairy will be used in the dessert.) 

1 Saturday, August 9, 1:00 - 4:30 p.m. 

Instructor: Pete Solomita Fee: $85; Two People: $160 

 

 


17

15 NEW CLASS A Whole Foods Digestive Tune-Up 

demonstration 

18 

COOKING TECHNIQUE & 

SPECIALTY CLASSES 

When digestion works smoothly, most of us give it little 

thought. But when we're uncomfortable with bloating, gas, 

fatigue after a meal, or reflux --- from a midlife slowdown of 

enzyme production, overindulgence, too much processed 

food or even a too-rapid transit to a healthier diet - we think 

of little else until balance is restored. Whether your goal is 

to achieve good digestive function or simply to maintain it, 

let natural health expert Gabriele Kushi arm you with whole 

food solutions. Gabriele will discuss the benefits of 

fermented foods and pickling techniques, simple ways to 

make whole grains and beans more readily digestible, and 

even how a ginger compress can relieve distress. She'll 

then prepare and we will enjoy Wakame Miso Soup with 

Daikon and Shiitake Mushrooms; Golden Rose Brown Rice 

with Aduki Beans and Kombu; Natto with Green Onions, 

Tamari and Nori; Umeboshi-Ginger Mixed Vegetable Pickles; 

Pressed Greens with Chinese Cabbage, Red Radishes, 

Scallions and Sea Salt; and Homemade Fermented Tofu 

Cheese with Mellow Miso on Cucumber Rounds. 

1 Thursday, May 29, 6:30 - 10:00 p.m. 

Instructor: Gabriele Kushi Fee: $95; Two People: $180 

16 Spring Vegetable Harvest 

hands-on 

Learn how to take advantage of spring's unique bounty of 

produce. In this class, you'll grill, roast, braise and sauté 

the season's vegetables in ways that capture their robust, 

earthy flavors. Hot or Cold Garlicky Spinach-Basil Soup; 

Black Bean-Quinoa Burger Gratin with Grilled Spring 

Vegetables; Sautéed Spinach with Raisins and Pine Nuts; 

Wine-Braised Baby Artichokes with Fresh Herbs; New 

Potato Salad with Caramelized Onions; and Vegetable Stir- 

Fry with Asparagus, Edamame and Bok Choy with Thai 

Peanut Sauce and Indonesian Sambal. (Some optional 

organic dairy and wine will be used.) 

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


See "Sicilian Hors D'oeuvres - No Gluten, 

No Kidding!” Class #50, Page #36 

See "5-Ingredient Comfort Food: Soothing and Simple,” 

Class #60, Page #41 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

17 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; and Heavenly Chocolate Soufflé. 

(Organic eggs and dairy will be used.) 

1 Monday, June 2, 6:30 - 10:00 p.m. 


18 NEW CLASS 

hands-on 

Unique Vegetarian Pancakes 

Simple, attractive, and extremely delicious, pancakes are 

fun foods that offer limitless serving options. Vegetables, 

grains, and legumes make exquisite main course dishes 

and unforgettable hors d'oeuvres whether they're spiced, 

sauced or plain. Under Chef Jay Weinstein's guidance, 

you will prepare five different types of pancakes using five 

distinct pancake-making methods. He will explain the 

how's and why's and in the process you will master 

concepts that will open the door to many variations of 

pancakes you can invent at home. Mini Lentil-Scallion 

Pancakes with Cumin Cream; Lacy Wild Rice Vegetable 

Pancakes with Cool Spiced Yogurt; Tiny Root Vegetable 

Latkes; Molten Wild Mushroom Risotto Cakes; and Crispy 

Sweet Corn Polenta Cakes with Chili-Orange Butter. 

(Some organic eggs and dairy will be used.) 

1 Thursday, June 5, 6:30 - 10:00 p.m. 

Instructor: Jay Weinstein Fee: $90; Two People: $170 


19

19 A World of Vegetarian Hors D'oeuvres 


20 

Are you having difficulty keeping your repertoire of 

vegetarian appetizers interesting and diverse? Enliven 

your next dinner party with meat-free appetizers that boast 

authentic international flavors. From Western Europe 

through the Mediterranean and into the Far East, savor 

vibrant vegetarian hors d'oeuvres paired with delicious and 

affordable organic wines. Indian Chickpea and Vegetable 

Pakoras with Cilantro Chutney; Summer Vegetable Rolls 

with Spicy Soy and Ginger Dip; Spanakopita Triangles filled 

with Tofu, Spinach and Caramelized Onions; Spicy 

Roasted Asparagus Frittata Wedges; Sweet and Sour 

Tempeh Satays with Toasted Sesame Sauce; and Endive 

Spears with Goat Cheese, Chives, and Candied Walnuts. 

(Some organic eggs and dairy will be used and organic 

wine will be served.) 

1 Friday, June 13, 6:00 - 9:30 p.m. 


20 NEW CLASS A Complete Course in Salads --- 

Everything You Ever Wanted to Know 

demonstration 

Join cookbook author, Cathy Walthers, as she shares her 

insights as well as practical tips for building beautiful, 

nutrient-rich salads using grains, beans, vegetables, 

chicken and fish. We'll visit salads as main dishes and 

sides, usual and unusual combinations, and proper 

handling and storage of leafy greens. Cathy will reveal the 

secrets of making perfect salad dressings and conduct a 

taste test of her favorite vinegars and olive oils. You are 

bound to leave inspired, eager, and ready to design your 

own salads and vinaigrettes. Lemony Asparagus and 

Artichoke Pasta Salad with Optional Feta; Seared Wild 

Salmon with Baby Greens and Mango-Red Wine Salsa 

Vinaigrette; Pea Shoot and Red Radish Salad with 

Edamame and Grilled Marinated Tofu with Sesame-Ginger 

Vinaigrette; Roasted Chinese Chicken with Snow Peas and 

Water Chestnuts with Spicy Orange-Lime Vinaigrette; 

Mediterranean Walnut & Date Salad with Arugula, Celery 

and White Balsamic Dressing; and Wheat Berry- 

Watercress Salad with Dried Cranberries and Pecans with 

Mixed Maple Citrus Vinaigrette. (Some fish, organic 

chicken and dairy will each be used in one recipe.) 

1 Wednesday, June 18, 6:30 - 10:00 p.m. 

Instructor: Cathy Walthers Fee: $95; Two People: $180 

 

 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

21 NEW CLASS 

Reclaim Your Energy: An Adrenal 

Support Cooking Class 

demonstration and discussion 

Our adrenal glands produce an array of hormones 

including adrenaline, which readies our bodies for "fight or 

flight." In today's fast-paced, stress-filled society, our 

adrenals are on constant call. Adrenal Fatigue Syndrome 

(AFS) and Chronic Fatigue Syndrome (CFS) can disrupt 

our lives at every level with symptoms that include 

persistent severe fatigue, impaired immune function, "brain 

fog," and waning sex drive. Join whole foods expert, 

Andrea Beaman, to learn how to heal yourself from --- as 

well as prevent --- these debilitating conditions. You will be 

introduced to specific foods that exacerbate and those that 

support and soothe the adrenals. Andrea will explain how 

simple lifestyle adjustments can reduce stress from the 

inside. Our menu includes: Pinto Bean-Turkey Chili and 

Brown Rice with Optional Raw Cheddar; Pressed 

Cabbage-Carrot-Scallion Salad; Steamed Mixed Dark 

Leafy Greens with Tangy Tahini Dressing; and Grilled 

Nectarines with Stewed Blackberries. (Organic turkey, 

butter in the dessert, and optional raw cheese will be 

used.) 


Instructor: Andrea Beaman Fee: $95; Two People: $180 

22 NEW RECIPES 

hands-on 

Great Vegetarian Picnic Food 

The approach of summer and outdoor picnics and parties 

begs the familiar question: What's a vegetarian to eat in a 

world of burgers, ribs, and steaks? At your next barbeque 

or picnic, dazzle your guests with fresh vegetarian 

alternatives. These healthy, innovative summer recipes 

feature vegetarian ingredients as main course meals, 

salads and sides. Quick and easy to prepare, these dishes 

are completely versatile and satisfying. They can be 

served together or separately, delicious hot or at room 

temperature. Grilled Portobello Mushroom Sandwich with 

Black Bean Puree, Shredded Jicama and Red Onions; 

Forbidden Rice and Edamame Salad with Red Bell Pepper 

and Apricot Curry Dressing; Roasted Corn, Asparagus and 

Cherry Tomato Salad with Sliced Toasted Almonds and 

Tarragon-Tomato Vinaigrette; Grilled Ginger Shoyu Seitan 

Kabobs with New Potatoes and Zucchini; and Roasted 

Eggplant and Tomato Salad with Olives, Capers, Optional 

Feta and Cumin-Dusted Pita Toast. (Some optional dairy 

will be used in one recipe.) 

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

Instructor: Pete Solomita Fee: $90; Two People: $170 


21

23 Essential Cooking and Cutting Techniques 

for the Vegan, Vegetarian and Flexitarian 

hands-on 

22 

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 Bean with Assorted 

Blanched Vegetable Crudités; Herb-Laden Steamed Grain 

Salads: Bulghur, Quinoa, and Whole Wheat Couscous; and 

Braised Hearty Greens: Kale, Collards, 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 

Seasonal Fruit in Juice or Wine Reduction Sauce topped 

with Optional Raw Blue Cheese. (Some optional dairy and 

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, July 1, 8, 15, and 22, 6:00 - 10:00 p.m. 

Instructor: Susan Baldassano Please Note: 4-hour class 

Fee: $360 for series 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

24 Great Summer Entertaining 

hands-on 

Summer is a fabulous time for parties. Learn how to host 

some sumptuous events that just may be the most 

memorable meals of the season. Celebrate the sultry days 

of summer by serving up some dynamite dishes spiked 

with explosive flavors. Myra's impressive recipes are 

gorgeous, flavorful, and simple. Sunset Fruit Salad; Grilled 

Herbed Vegetable Salad with Zucchini, Corn, and Spinach; 

Grilled Tofu, Shrimp, or Chicken with Barbeque Spice Rub; 

New Potato Salad with Sugar Snap Peas and Cherry 

Tomatoes; Tequila-Spiked Pinto Beans with Tomatoes; 

Grilled Turkey Burgers with Spicy Avocado Mustard; and 

Red, White and Blueberry Sundaes. (Some organic 

poultry, alcohol and optional shellfish will be used.) 

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


25 NEW CLASS A Down-to-Earth Approach to 

Glowing Skin 

hands-on 

You choose your diet with care, and now you can take it 

one step further. Join herbalist Terry-Anya Hayes to 

discover how to cleanse and nourish your skin with 

wholesome, natural preparations you can easily create at 

home. Settle back with a cup of skin-friendly herbal tea 

and learn how to give your skin the support it needs. We'll 

discuss basic skin care and effective ways to improve 

circulation, balance oily or dry skin, and calm skin 

eruptions. Then we'll roll up our sleeves for some grinding, 

measuring, and mixing of natural ingredients like organic 

oats and cornmeal; apricot kernels; sea salt; French green 

clay; essential oils of lavender, rosemary, pine, clary sage, 

sweet orange, ginger and clove; plus organic lavender and 

rose petals as we formulate Soapless Miracle Grains; 

Wake-Me-Up Herbal Skin Toner; and Heavenly Natural 

Bath Salts. Take-home samples and detailed instructions 

will be provided. 

1 Saturday, July 26, 1:00 - 4:30 p.m. Fee: $75; Two People: $140 

Instructor: Terry-Anya Hayes Materials Fee: $10 


See “A Pantry Full of Possibilities,” 


See "Quick & Easy Cooking Through Midlife and 

Beyond," Class #63, Page #45 

See "Everyday Easy: Four Meals on 

the Fast Track," Class #64, Page #45 

23

26 Summer Vegetable Harvest 

hands-on 

24 

Summer is the season that yields produce with the most 

vibrant color and taste --- tomatoes, cucumbers, zucchini, 

peppers, eggplant, basil, dill, corn, and okra to name a few. 

Join Myra as you put together nutritious, balanced dishes 

that showcase summer's bounty at its finest with its light 

sun-drenched flavor. Zucchini Soup with Roasted Corn 

and Frizzled Leeks; Grilled Salmon Pinwheels with 

Roasted Red Pepper Sauce; Wild Mushroom Risotto with 

Cherry Tomatoes and Basil; Italian-Style Braised Eggplant, 

Green Beans, Capers and Herbs; Bruschetta with Sweet 

Potato-Red Pepper Spread; Stuffed Tomatoes with 

Avocado and Mexican-Spiced Black Beans; Pan-Cooked 

Sea Bass with Dill and Cucumbers; and Stewed Okra with 

Tomatoes and Almonds. (Some fish will be used.) 

1 Thursday, July 31, 6:30 - 10:00 p.m. 


27 NEW CLASS The Do-Ahead Summer 

Antipasto Party 

hands-on 

"Summer party" --- two little words that conjure up a vision: 

the heat of the day relenting, friends in good company, 

glasses clinking, ice tinkling, exquisite food…but, wait --is 

the party-giver still in the kitchen or so exhausted from 

preparations that his or her own spirit has wilted? At this 

party, all dishes are perfect served at room temperature 

and all can be prepared in advance with minimum fuss. 

So, long before that first knock at the door, your party food 

will be finished and plated (even the dessert!), leaving you 

relaxed and ready to welcome your guests. You will enjoy 

Marinated Olives and Parmesan Biscotti; Golden 

Gazpacho; Poached Salmon Pinwheels with Mustard- 

Cucumber Dressing; Balsamic Glazed Sautéed Fresh 

Corn; Roasted Red Peppers with Toasted Anchovy 

Breadcrumbs; Caponata; Paper-Thin Zucchini, Arugula, 

and Parmesan Salad; Marinated and Grilled Portobello 

Mushrooms; Roasted Cauliflower and Fennel; Tuscan 

White Beans; Heirloom Tomato Caprese; and Blackberry 

Sundae Parfaits. (Fish and organic dairy will be used in 

some recipes and wine will be served.) 

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


 

 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

28 Cracking the Coconut 

hands-on 

Get acquainted with one of the world's most nutritious fruits 

and learn about its superlative health benefits. Coconut is 

available in many different forms and there's no end to 

what you can make with it. First, we'll learn how to open 

both mature and young coconuts; then we'll make fresh 

coconut milk from the mature variety and fresh fruit 

smoothies from the other. We'll also use coconut in its 

dried and canned forms as well as coconut oil to make an 

entire meal of scrumptious dishes. Young Coconut Fruit 

Smoothies; Dom Yam Gai (Thai Chicken and Coconut 

Soup); Flounder Roll-ups Poached in Coconut, Ginger and 

Basil Broth; Coconut-Crusted Tofu with Pineapple- 

Lemongrass Salsa; Black Sticky Rice Cooked in Coconut 

Milk; Indian-Style Creamed Coconut Spinach with Peas; 

Savory Coconut Tuiles; and Coconut Sorbet with Mango 

and Frozen Grapes. (Some organic chicken and fish will 

each be used in one recipe.) 



29 Vegetarian Grilling Party 

hands-on 

Nothing cranks up flavors better than grilling. So, why not 

put some pizzazz in your vegetables and cook them on the 

grill! You don't even have to have fancy outdoor 

equipment; a simple grill pan is all you need. Join Myra in 

grilling up a feast of vegetables with an array of marinades, 

dressings and glazes along with a fabulous grilled fruit 

dessert to top it all off. Fregola (Toasted Pasta from 

Sardinia) with Grilled Marinated Red Peppers and Summer 

Squash; Grilled Radicchio and Red Onion Salad with 

Rosemary Balsamic Vinaigrette; Grilled Broccoli with 

Optional Anchovy Dressing; Grilled Zucchini with Garlic and 

Lemon Butter; Barbequed Sweet Potato Fries; Mozzarella- 

Stuffed Grilled Portobello Mushrooms with Balsamic 

Marinade; Onion "Steaks" with Mustard Maple Glaze; and 

Grilled Pineapple and Banana Ice Cream Sundaes. (Some 

organic dairy and optional anchovies will be used.) 

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



25

30 The Tantalizing Tomato 

hands-on 

26 

So simple yet so complex, the tomato comes in many 

shapes, sizes, and colors. It's perfect alone and 

sensational paired with other ingredients. This class invites 

you to explore the versatility of some intriguing varieties 

like beefsteak, golden, cherry, green zebra and another 

heirloom or two. You'll see how the tomato moves 

beautifully throughout a meal from starters to sides to main 

courses. Come and celebrate late summer by learning 

how to make Myra's spectacular seasonal dishes using the 

tantalizing tomato. Watermelon and Tomato Gazpacho 

with Fresh Mint; Cornbread Tartlets with Ricotta and Green 

Zebra Tomatoes; Rustic Beefsteak Tomato Galette; 

Roasted Ratatouille and White Bean Gratin; Fennel- 

Paprika Rubbed Halibut with Cherry Tomato, Caper, and 

Green Olive Salsa; Tomato, Squash, and Corn Sauté with 

Pan-Fried Okra; Heirloom Tomato Salad with Basil Oil; 

Pasta with Herbed Fresh Tomato and Garlic Sauce; and 

Baked Tomato Parmesan Casserole. (Some fish and 

organic dairy will be used.) 

1 Monday, September 8, 6:30 - 10:00 p.m. 


31 NEW CLASS Cooking Creatively with 

Sea Vegetables 


Versatile, tasty, available all year round, sea vegetables are 

a rich source of minerals, vitamins and fiber. Their health 

benefits are legendary: regular consumption has been 

linked to reduced rates of some illnesses and, in sufficient 

quantity, some sea vegetables are purported to help fight 

the effects of radiation, plus they're great for the hair and 

skin. Alaria, arame, dulse, hiziki, kelp, nori, kombu, sea 

palm, wakame… learn which are best to flavor soups and 

which cradle sushi, which complement bean dishes and 

which sparkle in salads. Join Leslie Cerier, co-author of 

Sea Vegetable Celebration, for this upbeat and up-close 

look at vegetables from the sea. Quick Miso Soup with 

Dulse and Spicy Thai Noodles; Vegetarian Ginger Tempeh 

Sushi; Arame Vegetable Egg Rolls; Marinated Japanese 

Land and Sea Vegetable Salad; Sea Palm Stir Fry with 

Red Bhutanese Rice; Fried Dulse; and Dried Nettles-Kelp- 

Sesame Seed Gomasio. (The egg roll wrappers contain 

some egg whites.) 


Instructor: Leslie Cerier Fee: $95; Two People: $180 

 

 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

32 Eating Your Way to Stronger Bones 


An adequate supply of calcium is necessary to build and 

maintain strong, healthy bones. Of course, many simple 

and delicious foods supply this essential mineral --- beans, 

leafy greens, soy foods, sea vegetables, nuts, seeds and a 

few special grains. Yet some foods increase our calcium 

needs and others inhibit its uptake, while others actually 

steal it from our teeth and bones. To cut through calcium 

confusion and discover delicious ways to nourish your 

bones, join Leslie Cerier for this fun and informative class. 

You will learn which foods to eat and which to avoid, how 

to make creamy sauces without a speck of dairy, and how 

to mix and match grains with vegetables for maximum 

calcium absorption. Japanese Rainbow Salad with Arame 

and Sesame-Ume Vinaigrette; Leafy Greens with Garlic 

Tahini Sauce; Tofu Stroganoff with Parsley-Garlic Ribbons; 

Chickpea Vegetable Pâté; Pan-Seared Coconut Teff 

Fritters; and Fresh Almond Milk & Raspberry Smoothies. 

(Some organic yogurt will be used in one recipe.) 

1 Thursday, September 11, 6:30 - 10:00 p.m. 

Instructor: Leslie Cerier Fee: $95; Two People: $180 

See “Caring For Your Bones: Preventing Fractures Naturally” 

by Annemarie Colbin, Ph.D., Class #98, Page #64 

33 NEW CLASS Grain as Main: 

The Not-Quite Vegetarian 


Even without becoming vegetarian, you can make a 

positive difference in the environment by turning the menu 

upside down! By starring complex-tasting, sophisticated 

grain dishes as main courses, Chef Jay Weinstein, author 

of The Ethical Gourmet, teaches you to re-envision the 

meal by making the grass-fed meat, organic chicken and 

fish as side dishes to enhance your meal without it 

becoming the key player. Using Jay's concept, you can turn 

a piece of animal protein --- formerly a single main-course 

portion --- into the accent to a dinner for four. That 

translates into 75% fewer resources directed into livestock 

production, 75% fewer animals harvested, and 100% more 

memorable meals. You will be amazed at the fabulous 

results as Jay shares his skills for preparing Almond and 

Golden Raisin Wild Rice with Roasted Beets, Grilled Rare 

Rib Eye of Pasture-Raised Beef and Zinfandel Sauce; Soft 

Wheat Pilaf with Roasted Onions, Dried Fruit, and Cumin- 

Flavored Roast Jamison Lamb; Cilantro-Scented Quinoa 

with Red and Yellow Plum Tomato Chutney and Poached 

Wild Salmon; and Coconut-Vegetable Rice with Sautéed 

Tamarind Chicken Skewers. (Wild fish, grass-fed beef and 

lamb, organic chicken and some alcohol will be used.) 

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



27

34 NEW CLASS 

hands-on 

Not Just for Passover 

28 

ETHNIC & REGIONAL CUISINE 

Whatever else it may be, a great meal is, well, a great 

meal! Every element of this meal fits the requirements of a 

Passover Seder but can be made at any time of year --and 

you don't even have to be Jewish! Myra has selected 

ingredients from Eastern European and Mediterranean 

cuisines: From basil-flecked matzo balls to a baked fish 

loaf studded with asparagus and kissed with Moroccan 

spices (you won't miss the gefilte fish!) to no ordinary 

tzimmes but a kugel of sweet potatoes and prunes nestled 

with quinoa (one of the few grains that can be eaten during 

Passover) to fabulous sides and dessert, this is truly a 

meal for all occasions. Haroset (Ceremonial Dish of 

Chopped Nuts, Fruits, and Wine); Bright Green Purée of 

Spinach Soup with Basil Matzo Balls; Fish Terrine with 

Asparagus and Ginger with Spiced Cilantro Dressing; 

Pomegranate Chicken with Walnuts; Quinoa Tzimmes 

Kugel; Potato-Cauliflower Smash with Caramelized Leeks 

and Saffron; Herbed and Spiced Moroccan Eggplant; Beet, 

Apple and Celery Salad; and Flourless Almond-Date Fudge 

Brownies. (Some organic eggs, fish, chicken and wine will 

be used and wine will be served.) 

1 Sunday, April 6, 1:00 - 4:30 p.m. 


35 Authentic Moroccan 

hands-on 

Myra shares her passion for this North African cuisine 

famous for its aromatic spices, piquant condiments, 

healthful grains, herbs and greens. You will make couscous 

the traditional way (from scratch in a couscousier); 

prepare an authentic charmoula herb and spice blend; and 

create a fiery red pepper harissa sauce. Savor a banquet 

of fresh flavors that will transport you to Marrakesh! 

7-Vegetable Stew with Traditional Moroccan-Style Steamed 

Couscous (Vegetarian and with Chicken versions) with 

Harissa (Spicy Moroccan Paste); Fish in Charmoula (Baked 

on a Bed of Onions, Sun-Dried Tomatoes, and Olives); 

Chickpeas in Charmoula Vinaigrette; Orange and Grated 

Carrot Salad with Rose Water; Tri-Colored Roasted Pepper 

Salad with Preserved Lemons; and Citrus Semolina 

Cookies with Drizzled Chocolate. (Some fish and optional 

organic chicken will be used and organic butter and eggs 

will be used in the dessert.) 

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

- or - 

b) 1 Monday, August 25, 6:30 - 10:00 p.m. 


C a l l 2 1 2 - 6 4 5 - 5 1 7 0

36 The Art and Technique of Homemade Tofu 


Experience what it's like to make tofu from scratch. 

Using organic soybeans, you will learn how to prepare 

homemade tofu of a quality, texture, and nut-like flavor that 

is in every way superior to store-bought. This class is 

about making authentic tofu, its colorful history, and the 

tradition of how the Japanese prepare and eat it. In 

addition, you will learn recipes using tofu and all of its 

various components: okara (soy pulp), tonyu (soy milk), 

and yuba (soy milk skin). Hiyayakko (Fresh Tofu with 

Shoyu-Scallion Dipping Sauce); Tonyu Fruit Smoothies; 

Dengaku (Broiled Tofu) with Yuzu-Miso, Goma-Miso, and 

Sautéed Asian Greens; Shira-ae (Fresh Seasonal 

Vegetable Salad) with Creamy Tofu-Miso Dressing; Yuba 

Kumiage (Soy Milk Skin touched with Shoyu); and Okara 

Cookies. (Some organic eggs and butter will be used in 

the dessert.) 

1 Tuesday, April 22, 6:30 - 10:00 p.m. 

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

37 NEW CLASS Handmade Pita Bread + The Best 

of the Middle East 

hands-on 

Pita is the original "hold everything" bread which splits 

open horizontally to form a pocket. Join Myra and learn 

how to prepare these whole-grain and wholly nutritious 

breads from scratch. Then, when they emerge from the 

oven puffed and fragrant, you'll partner them with 

quintessential Middle Eastern dishes --- spreads, sauces, 

salads, sides and sandwich fillings. Our mouthwatering 

Middle Eastern menu includes exciting new versions of 

well-known recipes, plus some lesser-known dishes that 

are sure to become favorites: Handmade Light and Airy 

Whole Wheat Pita Bread; Dukka (Nut, Seed, and Spice 

Dipping Sauce); Israeli-Style Hummus with Ful Medamis; 

Braised Chickpeas with Spinach and Preserved Lemons; 

Pita Fattoush Salad with Dates, Hazelnuts, and Optional 

Feta; Quinoa Tabouli; Smokey Baba Ghannouj; and Pan- 

Fried Falafel with Taratour Sauce. (Optional dairy will be 

used in one dish.) 

1 Monday, April 28, 6:30 - 10:00 p.m. 


 

 


29

38 Sunny Days in Provence 

hands-on 

30 

Inspired by the lush Provençal landscape and the native 

passion for food, the cuisine of Provence is renowned for 

its vivid colors and tastes. With so many fresh, natural 

ingredients available, it's no wonder that so many brilliant 

and familiar dishes originated there. In this class, you'll 

learn to make pizza dough, roll gnocchi, work with phyllo, 

and more. Meal-In-A-Pot Vegetable Soup with White 

Beans and Basil Pistou; Pissaladiere (Caramelized Onion 

Pizzas with Roasted Peppers and Olives); Swiss Chard 

Gnocchi with Sage Butter; Roasted Asparagus with 

Balsamic-Pine Nut Reduction; and Light-As-A-Feather 

Chocolate Mousse with Chocolate Phyllo Cigars. (Some 

organic eggs and butter will be used.) 



39 NEW CLASS An Otsumami and Sake-Tasting 

Adventure 

hands-on 

What tapas are to Spain, otsumami are to Japan --- an 

eclectic sampling of appetizers with tastes and textures that 

please the eye as richly as they reward the palate. And, 

like tapas, these savory morsels are best accompanied by 

wine. Chef Mamie Nishide has chosen eight different 

otsumami and paired them with three kinds of sake. 

Mamie will share the history of these traditional foods and 

her memories of growing up with them in Japan. Here is 

your opportunity to enjoy Yakinasu (Grilled Eggplant with 

Ginger and Bonito Flakes); Yakitori (Grilled Skewered 

Chicken); Hijiki and Carrots cooked in Dashi; Agedashi 

Dofu (Deep Fried Tofu with Ginger Dipping Sauce); Daikon 

To Ringo No Salad (Daikon Radish, Radish Sprout and 

Apple Salad with Creamy Lemon Dressing); Sunomono 

(Cucumber and Wakame with Rice Vinegar Dressing); 

Satsumaage (Deep Fried Shrimp and Scallop Paste with 

Carrots, Lotus Root, Burdock and Wood Ear Mushrooms); 

and Onigiri (Rice Ball Stuffed with Grilled Salmon and 

Bonito Flakes Wrapped in Seaweed). (Fish, organic 

chicken and eggs will be used in some dishes and sake will 

be served.) 

1 Friday, July 18, 6:00 - 9:30 p.m. 


 

 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

40 Handmade Pasta --- Truly Italian 

hands-on 

Learn the art of fresh pasta-making as it has been passed 

down through the generations. Myra will transport you to 

Italy as she shows you how to turn a few simple ingredients 

into a few great masterpieces. You'll learn the classic 

methods behind making perfect pasta plus how to 

incorporate some modern additions. So, roll up your 

sleeves and, remember, once you taste fresh pasta, there's 

no going back! Pappardelle with Wild Mushroom Sauce; 

Ravioli with Beet-Fennel Stuffing and Poppy Seed Sauce; 

Tortelloni with Spinach-Ricotta and Roasted Tomato Sauce; 

and Lasagne Rags with Braised Zucchini, Green Beans, 

Cannellini Beans, and Toasted Breadcrumbs. (Some 

organic eggs and dairy will be used and wine will be 

served.) 

1 Sunday, July 20, 1:00 - 4:30 p.m. 


41 The Festive Flavors of Mexico 

hands-on 

Let's party Mexican style! When it comes to the cuisine of 

Mexico, every day is a salute to the palate and therefore a 

time for celebration. In this class, students will make two 

versions of signature sauces served during special 

Mexican events: a red chile paste to swirl into a variety of 

dishes, and a green mole as a topping for the fish and 

stuffed peppers. Tortilla Soup; Strawberry Guacamole with 

Jicama Chips; Vegetable Quesadillas with Red Chile Salsa 

Paste; Smoky Caesar Salad with Manchego and Pine Nuts; 

Black Bean-and Plantain-Stuffed Red Peppers; Coconut- 

Cornmeal Crusted Tilapia with Tomatillo-Pumpkin Seed 

Mole; and Coconut Flan with Roasted Banana-Chocolate 

Sauce. (Some fish, organic dairy and eggs will be used 

and Mexican beer will be served.) 

1 Monday, July 21, 6:30 - 10:00 p.m. 



31

42 NEW CLASS Exotic Spices and Dhals 

of Southern India 

demonstration 

32 

At the heart of India are its fabled spices, and at the heart of 

this enchanting class are the spices and dhals (legumes) of 

Southern India, a region famed for its sumptuous vegetarian 

cuisine. As Geetha prepares favorite dishes from her home 

state of Tamil Nadu, you will learn the art of combining 

spices with different dhals to achieve complex tapestries of 

flavors, aromas and textures and discover how to vary the 

taste of a single spice using different preparation techniques. 

In additional to their culinary virtues, Geetha will also discuss 

the medicinal benefits of the various spices used in this 

class. Zesty Tomato-Tamarind Rasam (Soup with Dry- 

Roasted Mixture of Turmeric, Poppy Seeds, Coriander 

Seeds, Red Chile and Cooked Toor Dhal); Parupu Podi 

(Dry-Roasted and Ground Toor & Channa Dhals, Black 

Pepper and Red Chile); Vadai (Fritters of Wet and Ground 

Mixture of Urad Dhal, Ginger, Green Chile & Curry Leaves); 

Okra Podutuval (Sauté of Ajwain, Asafetida, and Chickpea 

Flour to be eaten with Rice); Eggplant Thayir Pachadi (Oil- 

Roasted Mustard Seeds, Urad Dhal, & Curry Leaves in 

Yogurt); Homemade Ghee; Basmati Rice; and Cumin- 

Scented Papaya with Mint. (Some organic dairy will be 

used.) 

1 Tuesday, July 29, 6:30 - 10:00 p.m. 

Instructor: Geetha Ghai Fee: $90; Two People: $170 

43 Greek Island Vacation 

hands-on 

Aren't you about ready to be transported to the Greek 

Islands? There's nothing to pack except for your eager 

appetite on this tour of the best cuisine these glorious 

islands have to offer. On this trip you'll learn how to make 

a fabulous Greek-inspired menu laced with the freshest 

flavors of the Mediterranean and Aegean Seas. Saganaki 

(Sesame Encrusted Haloumi Cheese) with Olive-Mint 

Relish; Chickpea Cakes with Red Pepper Skordalia; 

Hortopita (Greens Pie with Romaine and Chicory); Halibut 

Braised with Pine Nuts, Saffron, and Currants; Oregano- 

Roasted Potato Fans with Tzatziki (Cucumber, Dill, and 

Yogurt Dip); Thyme-Braised Baby Artichokes with Morel 

Mushrooms and Peas; and Baklava Cups with Almond 

Tapioca Pudding and Strawberry Rhubarb Compote. 

(Some fish, organic eggs and dairy will be used.) 

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


 

 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

44 NEW CLASS 

hands-on 

Japanese Street Food 

Visitors to Japan often enjoy the simple foods that can be 

purchased right on the street. Nourishing, unpretentious, 

and deeply satisfying, these "street foods" --- pancakes, 

noodles, rice cakes, and occasional tempting sweets --- are 

also prepared in Japanese homes as a light lunch or 

children's after-school snack, but are seldom available in 

restaurants. To miss them is to miss a large and wonderful 

part of Japanese food culture. Mamie will relate the history 

of street foods in Japan and teach the traditional ways of 

cooking them. Okonomi Yaki (Savory Vegetable Pancakes 

topped with Calamari, Bonito and Seaweed Flakes); 

Takoyaki (Grilled Pancake Spheres with Vegetables and 

Octopus with Pickled Ginger and Tonkatsu Sauce); Yaki 

Soba (Sautéed Egg Noodles with Vegetables and Optional 

Chicken); Fresh Homemade Udon Noodles with Tsukejiru 

Dipping Sauce with Scallions, Wasabi and Nori; Isobe 

(Grilled Nori-Wrapped Japanese Sweet Rice Cakes); Dora 

Yaki (Pancake Sandwich Layered with Sweetened Azuki 

Beans); and Anmitsu (Homemade Matcha Green Tea Ice 

Cream Sundae with Fresh Fruit and Azuki Beans.) (Some 

fish, organic eggs, sake, and optional organic chicken will 

be used in some recipes.) 



45 NEW CLASS 

hands-on 

Bold Southwestern Vegetarian 

As the change of seasons looms ahead, this is a great time 

for these Southwestern just-spicy-enough, somewhat 

heartier vegetarian main dishes. Guided by Myra's sure 

hand, you will stuff chiles, make tamales, roast vegetables, 

layer tortillas, stir polenta, season chili, bake muffins, then 

prepare a cool, crisp salad for contrast and, last but hardly 

least, make a wonderful chocolate-and-coffee dessert. 

These recipes will serve you tirelessly from summer's end 

right through to spring. Chile Rellenos with Red Ancho 

Sauce; Vegetable Tortilla Casserole with Anasazi Beans 

and Tomatillo Sauce; Fresh Corn Tamales with Avocado 

Salsa; Southwest-Style Roasted Ratatouille over Green 

Chile-and Corn-Studded Polenta; Eggplant Chili with Corn 

Muffins; Green Salad with Spiced Pecans and Yellow 

Pepper Vinaigrette; and Spiced Chocolate Espresso 

Pudding. (Organic dairy and eggs will be used in some 

recipes and beer will be served.) 

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



33

46 Japanese Culinary Art: Preparing a Bento Box 

hands-on 

34 

Add the art of creating 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 Chef 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. Grilled Black Bass 

in Miso Marinade; Dashimaki Tamaga (Japanese Egg 

Omelet); Braised Sato-imo (Taro), Carrots and Bamboo 

Shoots; Poached Shrimp Dumplings and Snow Peas; 

Goma-ae (Spinach with Sesame Paste); Quick Pickled 

Hakusai with Yuzu (Nappa Cabbage with Japanese Citrus); 

Kinpira Gobo (Sautéed Burdock and Carrots in Soy 

Sauce); 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.) 



47 Vegetarian Sushi --- Roll Your Own 

hands-on 

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, Inari-zushi 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.) 



See "Sicilian Hors D'oeuvres - No Gluten, 

No Kidding!” Class #50, Page #36 

See "Lunching and Learning in Little India" 


See "Tasty Thai in Practically No Time," 


C a l l 2 1 2 - 6 4 5 - 5 1 7 0

GLUTEN-FREE COOKING & BAKING 

48 NEW CLASS Gluten-Free Chocolate Desserts --- 

Better Than Ever 

hands-on 

Gluten-sensitive chocoholics, rejoice! While these chocolate 

desserts are on par with the best, Sue has re-created them 

with you in mind. The key to this is simple: homemade allpurpose, 

gluten-free flour that you will make from scratch, 

using almond meal, brown rice flour, sorghum flour and 

other healthful ingredients with impressive nutritional 

profiles. With this fabulous flour you will prepare pâte à 

choux for cream puffs, soufflés, drop cookies, pizzelles, and 

sweet empanadas as well as whip, dip, sauce, and fill your 

way through this unforgettable class. Cream Puffs with 

Sweetened Ricotta Cream, Chocolate Chips and Chocolate 

Sauce; Chocolate Chip Cookies 4 Ways: Original, Walnut, 

Dried Cherry and Coconut; Individual Chocolate Soufflés 

with Organic Whipped Cream, Raspberry Coulis, Toasted 

Almonds and Mint; Chocolate-Dipped Pizzelle Sorbet 

Sandwiches; and Dessert Empanadas filled with Dried Fruit, 

Nuts and Chocolate. (Organic eggs, dairy, and alcohol will 

be used in some recipes.) 


Instructor: Susan Baldassano Fee: $95; Two People: $180 

49 NEW RECIPES Gluten-Free Desserts: 

A Liberating Look at Baked Goods 

hands-on 

One of the toughest things about being gluten intolerant is 

saying "No, thanks" to so many scrumptious desserts. In this 

class you will gain a basic understanding of the guidelines for 

gluten-free baking and where gluten-contaminated 

ingredients unexpectedly lurk. Then, working with 

homemade gluten-free flours made from an assortment of 

nuts, beans, grains, fruits and vegetables and using healthier 

unrefined sweeteners, participants in this class will create and 

plate an impressive array of baked goods to which finally you 

can say, "Yes, please." Assorted Cookies (Pignoli, Sesame- 

Anise, Chocolate-Coconut, and Vegan Pistachio Nut); 

Individual Vegan Tarts (Cherry with Pressed Pecan Crust and 

Blackberry/Blueberry with Pressed Walnut Crust); Ginger 

Spice Cake with Orange Glaze and Orange Supremes; 

Coconut Cake with Pineapple Salsa and Mango Coulis; Dark 

Chocolate Cake with Creamy Deep Chocolate Drizzle and 

Dipped-in-Chocolate Strawberries; and Toppings of Organic 

Whipped Cream, Vegan Almond Cream, and Vegan Coconut 

Cream. (Some recipes include alcohol; organic eggs and 

dairy will be used except where designated "vegan.") 

a) 1 Monday, June 23, 6:30 - 10:00 p.m. 

- or - 

b) 1 Monday, September 15, 6:30 - 10:00 p.m. 



35

50 NEW CLASS Sicilian Hors D'oeuvres --- 

No Gluten, No Kidding! 

hands-on 

36 

How do you please all of your guests when some of them 

might be gluten intolerant? That's easy: feed them delectable 

signature Sicilian dishes, says Sue Baldassano, but make 

them gluten free. Here is a fantastic variety of hors d'oeuvres 

suitable for dinner parties or friendly gatherings. Some of the 

ingredients are naturally gluten free, like Arborio rice and 

chickpea flour; others will be created with made-from-scratch 

gluten-free flours and bread crumbs. Arancinette (Mini Rice 

Balls) filled with Mozzarella, Peas, & Herbs with Saffron- 

Lemon Oil Drizzle and Fresh Mint; Panelle (Pan-Fried 

Chickpea Fritters) with Caponata Agrodolce and optional 

Ricotta; Rosemary Skewers of Fennel-Scented Croutons, 

Cherry Tomatoes, Mozzarella and Fresh Basil; Savory 

Pizzelle (Snowflake Patterned Waffles) with White Bean 

Spread and Olive and Sun-Dried Tomato Tapenade; Baked 

Sicilian Tuna Croquettes with Red Onion and Fennel Quick 

Pickles; Marinated Marsala Olives with Fresh Zests and Mint; 

and Parmesan- & Rosemary-Toasted Almonds and 

Pistachios. (Organic eggs, dairy, fish and alcohol will be 

used in some recipes and Prosecco will be served.) 



*In all of Sue's classes, in addition to the recipes, her handouts 

include information on gluten-free flours, guidelines for glutenfree 

baking, a list of gluten-free-friendly restaurants in the 

Tri-State area, sources for gluten-free baking products, 

support groups, and cookbooks. 

M A C R O B I O T I C S 

51 NEW RECIPES 

Springing Into Summer: 

A Seasonal Macrobiotic Menu 

demonstration 

In the macrobiotic way, one seeks to balance the opposing 

forces of yin/yang, expansion and contraction, hot and cold, 

light and heavy. Careful attention to cooking emphasizes 

subtle changes in seasonings, textures, colors, and 

cooking methods related to the changing seasons and our 

condition. In this class, Jill will share her insights into meal 

planning while preparing a delicious and seasonal meal 

that will help alleviate strong cravings for poor quality 

sweets and oily foods. Tempeh Club Sandwiches; Chilled 

Udon with Spicy Shiitake Broth and Crispy Tempura; Cole 

Slaw with Creamy Ume-Mustard Mayo; Corn and Polenta 

Cakes Topped with Golden Onions; Daikon-Chive Pickles; 

Medley of Steamed Greens with Lemon and Walnuts; and 

Rhubarb and Strawberry Cream Pudding. 

1 Monday, June 16, 6:30 - 10:00 p.m. 

Instructor: Jill Gusman Fee: $95; Two People: $180 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

MANAGE YOUR MEDICAL CONDITION 

52 Maximizing Heart Health 

hands-on cooking class and lecture 

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

that follows 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 

delicious high fiber, whole foods meal. Chilled Carrot and 

Beet Soup with Celery Ice; Halibut en Papillote with Fresh 

Herbs and Dandelion Greens; Red, White & Black Bean 

Salad; and Assorted Dark Chocolate-Dipped Fruit. (Some 

fish and wine will be used.) 

1 Monday, May 19, 6:30 - 10:00 p.m. 

Instructor: Katherine Farrell, R.D., C.D.N., C.D.E. 


See “Cholesterol: The Real Story!” 

with Annemarie Colbin, Ph.D., Class #89, Page #60 

53 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 the balance of protein, carbohydrate and fat, as 

well as portion sizes and quality food selection. The 

lecture will follow a hands-on cooking class where students 

will learn how to prepare a simple, healthy and delicious 

carbohydrate-controlled meal with dessert. Quinoa and 

Black Beans with Summer Vegetables; Broiled Catfish; 

Wilted Arugula and Spinach; and Roasted Almond and 

Walnut Salad with Mango and Strawberries with Balsamic 

Reduction. (Some fish will be used in one recipe.) 

1 Monday, July 14, 6:30 - 10:00 p.m. 

Instructor: Katherine Farrell, R.D., C.D.N., C.D.E. 



37

54 NEW CLASS Nourishing Thyroid Health 

demonstration 

38 

The thyroid is the key to maintaining a healthy metabolism. 

When thyroid function slows, so do many important body 

processes. Millions of Americans suffer from 

hypothyroidism, with symptoms that can include weight 

gain (the "can't lose" kind), dry skin, hair loss, irregular 

heartbeat, menstrual fluctuations, and/or memory 

problems. Learn what environmental factors can cause 

thyroid disease, how proper diet can protect us, which 

"healthy" foods actually slow thyroid function, and how 

Andrea successfully reversed her own "incurable" thyroid 

disease. You are sure to be inspired by her story and her 

thyroid-nourishing recipes. Savory Miso Soup with Shiitake 

Mushrooms; Quick Quinoa with Cilantro Pesto; Seared 

Sesame Seed- and Nori-Encrusted White Fish with 

Marinade Reduction Sauce; Water-Sautéed Hiziki with 

Sweet Summer Vegetables; Steamed Cruciferous 

Vegetables with Tangy Tahini Dressing; and Honey-Baked 

Fresh Figs. (Fish will be used in one recipe.) 


Instructor: Andrea Beaman Fee: $95; Two People: $180 

See "A Whole Foods Digestive Tune-Up” 


See "Reclaim Your Energy: An Adrenal Support Cooking Class" 


See "Eating Your Way to Stronger Bones" 


C a l l 2 1 2 - 6 4 5 - 5 1 7 0

M A R K E T T O U R S 

55 Homemade Bread and Market Menu --- 

Live from Union Square! 

market tour and partial participation 

Join either or both of our chef instructors and cookbook 

authors, Peter Berley and Jay Weinstein, for a true culinary 

adventure. You'll start each 6-hour class by preparing 

dough for focaccia. Then, while it's rising, the instructor 

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, local and seasonal. The ingredients 

you select will determine the menu. You'll learn to 

improvise rather than solely rely on recipes. Market 

purchases will include a bounty of produce as well as fish, 

eggs and dairy. When you return to the classroom, you'll 

focus on techniques as you help prepare a balanced 

seasonal meal with dessert. And, of course, that bread 

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. Choose June or September or both! 

Each class's menu will be different and very exciting. 

(Some fish, dairy, eggs and wine may be used.) 

a) 1 Saturday, June 28, 10:00 a.m. - 4:00 p.m. 


b) 1 Saturday, September 13, 10:00 a.m. - 4:00 p.m. 


56 Lunching and Learning in Little India 

tour of Indian markets, lunch at Dévi, kitchen tour 

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

have flitted about in your imagination. Now you can embark 

on a tantalizing tour of India here in Manhattan. Join 

Geetha Ghai, our culinary interpreter, as she guides you 

through the shops that are part of the bustling bazaar of 

Little India. She will discuss the wide variety of kitchenware 

specifically used by traditional Indian cooks as well as the 

various spices, dhals, grains, condiments and other truly 

unique ingredients. We will then continue on to Dévi, where 

we will sit down to savor the luscious and richly spiced food 

of India prepared by Chef Hemant Mathur. Geetha will 

explain how our meal achieves balance in terms of textures, 

tastes and nutritional content as well as the health benefits 

of Indian spices. After lunch Chef Mathur will escort us into 

his kitchen, demonstrate the tandoor oven, and answer your 

questions. If you are passionate about Indian food but 

yearn to know more about what you're eating --- or perhaps 

you have yet to sample this complex cuisine and are 

uncertain where to begin --- why not come to this fabulous 

lunch-and-learn opportunity! Students meet in front of 

Kalustyan's at 123 Lexington Avenue (at 28th St.) at 

10 am then walk to Dévi, 8 East 18th St. (Broadway & 

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


Instructor: Geetha Ghai Fee: $85; Two People: $160 


39

40 

M E A T & P O U L T R Y , 

G R A S S - F E D / O R G A N I C 

57 Grass-Fed Meat & Organic Poultry 

Is What's For Dinner 

demonstration 

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 organically-raised fowl and 

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

and grass-fed products are far superior nutritionally to grainfed 

and you'll get to sample his innovative recipes for spring 

using these naturally nurtured products. Belgian-Style Pan- 

Seared Duck Breasts with Cherry-Beer Reduction and Dried 

Cherries; Grilled Skirt Steak with Fresh Herb Chimichurri 

and New Potato Tostones; Crispy Lemon Chicken Under a 

Brick with Sweet-Pea Barley Risotto; Roasted Rack of 

Lamb with Parsley-Thyme Crust and Baby Artichokes; and 

Organic Fair-Traded Coffee Granita with Whipped Cream 

and Toasted Almonds. (In addition, organic dairy and 

alcohol will be used and wine will be served.) 

1 Sunday, April 27, 1:00 - 4:30 p.m. 


58 Grass-Fed Spring Lamb: 4 Ways 

+ Fabulous Sides 

demonstration 

In this homage to spring --- and to the resurgence of 

traditional farming --- Myra takes a classic in new directions. 

Luckily for us, as interest in healthfully raised meat 

continues to grow, it’s becoming more widely available. 

Myra will explain why grass-fed lamb that is not factory 

farmed is so superior to grain-fed in both nutrition and 

flavor. Here you will find four hearty entrees --- starring the 

rack, the shanks, loin chops, and ground --- with a 

supporting cast of sides that feature the best of spring 

vegetables. We will enjoy Rosemary Mustard Crumb- 

Crusted Seared Rack of Lamb; Braised Lamb Shanks with 

Shiitake Mushrooms and Red Wine; Roasted Herb- and 

Spice-Marinated Loin Lamb Chops; Pita-Stuffed Lamb 

Burgers with Tahini-Glazed Spinach and Portobello 

Mushrooms and sides of Spring Pea Salad with Radishes 

and Feta Cheese; Potato Rösti; and Asparagus with 

Shallots and Lemon Zest. (Dairy and wine will each be 

used in one recipe and wine will be served.) 

1 Wednesday, May 21, 6:30 - 10:00 p.m. 


See "Grain as Main: The Not-Quite Vegetarian” 


C a l l 2 1 2 - 6 4 5 - 5 1 7 0

M E D I C I N A L M U S H R O O M S 

59 Mushrooms as Food and Medicine: 

The Delectable Defenders 

lecture and demonstration 

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, past president 

of the New York Mycological Society, to explore the flavors --and 

medicinal virtues --- of seven interesting and utterly 

delicious mushrooms. Enokitake and Tofu in Black Reishi 

Miso Broth; Arugula Salad with White Beans and Marinated 

Maitake; Mini Corn Muffins with Fresh Shiitake and Red 

Onion; Stewed Oyster Mushrooms, Okra, and Fresh 

Tomatoes with Red Quinoa; Huitlacoche Sauté (Corn 

Mushrooms, Onion, and Chile Pepper); and Spiced Nut 

Milk Ice Cream with Warm Chanterelle-Maple Sauce. 

(Some organic butter, eggs and wine will be used.) 

Detailed handouts and resources will be provided. 


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

Q U I C K & E A S Y 

60 5-Ingredient Comfort Food: 

Soothing and Simple 

hands-on 

Eating comfort food is always soothing to the soul, but usually 

requires a lot of time, labor, and ingredients. Now Myra 

brings you deeply comforting food with minimum fuss and 

maximum flavor using only five ingredients (besides sea salt 

and pepper). These delectable dishes are so simple to 

prepare that even after a tough day you'll be ready to whip up 

any of these recipes which are designed to satisfy everyone --even 

the kids! Macaroni and Cheese Two Ways; Mashed 

Potatoes with Herbed Olive Tapenade; Chickpea Corn-Grit 

Cakes with Roasted Red Pepper; Spinach Quesadillas with 

Avocado and Salsa; Spice-Roasted Sweet Potatoes with 

Caramelized Shallot-Yogurt Dip; Asparagus Frittata with 

Ricotta and Parmesan; Peanut Butter- and Jam-Stuffed 

French Toast; Migas (Scrambled Eggs with Tortillas, Salsa, 

and Cheddar); Espresso Chocolate Mousse; and Rhubarb 

Brown Betty. (Some organic dairy and eggs will be used.) 

a) 1 Friday, April 11, 6:00 - 9:30 p.m. 

- or - 

b) 1 Wednesday, September 17, 6:30 - 10:00 p.m. 



41

CHEF’S TRAINING PROGRAM 

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 

---

TRAINING PROGRAM 

ofession in health-supportive culinary arts: 

restaurant work, private cooking, catering, 

educator & more. 

Full-time 4-month 

programs* 

• February 26 

• April 8 

• May 20 

• July 15 

• September 3 

• October 14 

Come to a Chef’s Training open house* 

• Tues., March 11 • Tues., July 8 

• Wed., April 16 • Tues., August 5 

• Tues., May 13 • Tues., Sept. 9 

• Wed., June 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* 

• April 29 

Tues. Eve & Sun. 

• July 21 

Mon. Eve & Sun. 

• September 17 

Wed. Eve & Sat. 

Small class size & personalized instruction. 

Lifetime job placement. 

Student loan & payment plans. 

---

61 NEW CLASS Tasty Thai in Practically No Time 

demonstration 

44 

So, you would love to invite friends and family to dinner but 

don't know where you'll find the time. What would you say 

to four authentic Thai-inspired completely balanced meals 

that are flavorful, healthy, beautifully presented and fast? 

As Dina and Carina demonstrate techniques like sautéing, 

stir frying, grilling, steaming, preparing garlic paste, 

pressing tofu, and making non-dairy ice cream, you'll be 

introduced to the essential flavor components of Thai 

cuisine. And, if you fear your organizational skills are not 

up to the task, each recipe comes with a prep list you can 

use to prioritize your tasks. Grilled Shrimp with Hot Sweet 

& Sour Sauce and Papaya and Long Bean Salad with 

Chile-Spiced Lime Dressing; Sautéed Marinated Ginger 

Chicken Satays with Peanut Sesame Sauce and Rice 

Noodles with Cucumber-Cilantro Relish; Red Vegetable 

Curry with Pressed Tofu, Coconut Jasmine Rice, and Garlic 

Spinach; Lemongrass Fish Soup and Colorful Stir-Fried 

Vegetables with Egg Noodles; and Dairy-Free Mango 

Coconut Ice Cream. (Some fish, organic chicken and eggs 


1 Thursday, May 15, 6:30 - 10:00 p.m. 

Instructor: Dina Cutrone & Carina Kuhl Fee: $95; Two People: $180 

62 A Pantry Full of Possibilities 


Spend a few hours with Chef Alexandra Borgia and you'll 

see your pantry in a whole new light. In this clever and 

creative class, you'll learn how to use the most common 

pantry items in simple recipes that will transform them into 

delicious dishes in no time. Take those beans, for 

example: Alex will show you how to use them in a veggie 

burger, a soup and some savory spreads. That rice can 

become a savory cake, pilaf, stir-fry or salad. And don't 

forget those vegetables you have on hand: onions, carrots, 

celery, and greens are the makings of a hearty soup, a 

quick pickled dish, or a simple sauté. Never again will you 

face your pantry and think you have nothing for dinner. It's 

loaded with possibilities! Rustic Tuscan Bean Soup; 

Cannellini Beans and Roasted Garlic Spread; Savory and 

Spicy Bean Burger; Lentil and Sun Dried Tomato Pâté; 

Crisp and Lemony Rice Cake; Rice Pilaf with Toasted 

Vermicelli and Pine Nuts; Cantonese Stir Fried Rice; 

No Cream Creamy Mirepoix Soup; Quick Pickled Slaw; 

and Vegetable Tartlets with Onion Confit. 


Instructor: Alexandria Borgia Fee: $95; Two People: $180 

 

 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

63 NEW CLASS Quick-and-Easy Cooking for 

Midlife and Beyond 

demonstration 

One of the many events a woman will experience in her 

lifetime is menopause, and some find it more challenging 

than others. Join internationally renowned health expert 

Gabriele Kushi, author of Embracing Menopause Naturally, 

for an illuminating look at how whole foods, properly 

prepared, can help calm hormonal storms. Gabriele's 

recipes are quick, easy and delicious, carefully created to 

supply deep nourishment that reduces stress, restores 

inner balance and supports the midlife transition. So, 

whether your goal is to reduce or eliminate hot flashes, 

ease mood swings, or sleep better, these principles and 

satisfying foods can come to your aid. Pressure-Cooked 

Black Soy Beans With Tamari and Cilantro; Yellow Corn 

Soup with Nori Shards; Green Leafy Salad With Dulse 

Flakes and Brown Rice Vinaigrette; Steamed Quinoa with 

Edamame, Parsley and Flax Oil; Nishime Style Root 

Vegetables; and Raspberry-Infused Tofu Cream Whip. 


Instructor: Gabriele Kushi Fee: $90; Two People: $170 

64 NEW CLASS Everyday Easy: Four Meals 

on the Fast Track 

demonstration 

A few ingredients, a fabulous meal, all done in 45 minutes 

or less. And thanks to the limited ingredients and quickcooking 

methods required, your journey from 'prep to done' 

will be almost effortless. Cooking techniques will be fully 

demonstrated as well as cleaning your cast-iron grill! You 

will receive further timesaving tips on how to prepare some 

dishes in advance and take home a prep list for organizing 

recipes and prioritizing tasks. Quick and easy never tasted 

so good! Chilled Cucumber-Yogurt Soup with Lentil Salad 

and Whole Grain Bread; Grilled Ginger Turkey Burgers with 

Spicy Sweet Potato Wedges, Sautéed Sesame Bok Choy 

and Tomato-Watermelon Salad with Balsamic Dash; 

Moroccan Chickpea and Mixed Vegetable Stew with 

Garlicky Wilted Swiss Chard and Saffron-Cardamom 

Couscous; Brown Rice Pasta with Basil Walnut Pesto, 

Cherry Tomatoes and Shards of Parmesan and Pignoli 

Grape Salad with Balsamic Mustard Vinaigrette; and 

Frozen Fruit Smoothies. (Some organic turkey and dairy 



Instructor: Dina Cutrone & Carina Kuhl Fee: $95; Two People: $180 


See "Super Simple Shrimp & Scallops" 


45

46 

R A W F O O D S 

Whether you have been eating raw foods for some time or 

are new to it and curious about this dynamic food 

movement that emphasizes optimal nutrient absorption and 

bioavailability, these classes will provide the basic 

principles of a cuisine that preserves and optimizes 

vitamins, minerals, and enzymes along with techniques for 

raw food preparation such as dehydrating, soaking, juicing, 

sprouting, and the many uses of a Vitamix blender, juicer, 

and dehydrator. 

65 Raw Comfort Foods 


Going raw might be somewhat difficult at first. Cravings for 

the familiar cooked foods we all grew up with strike without 

warning and can be somewhat overwhelming. Given time, 

these longings will pass, and here's just the class to help 

you hold on until they do. You will marvel at Loren's heatfree 

versions as you learn to use the Vita-Mix blender, 

dehydrator, Champion juicer, mandoline, and a spring-form 

pan. You will help Loren prepare the following incredibly 

comforting and exceptionally healthful dishes: Party Tacos 

with Spiced Nut Meat, Sour "Cream," and Guacamole; 

Brazil Nut Loaf with Mashed "Potatoes," Rosemary and 

Thyme Mushroom Gravy, and Marinated Tomato Kale 

Salad; Zucchini Mac & "Cheese" Casserole with Crunchy 

Multigrain Topping; Sprouted Wild Rice Salad with Herbed 

Vinaigrette and Sunflower Seed-Sun Dried Tomato Pâté; 

and Coconut-Pineapple-Carrot Layer Cake with Cashew 

Cheese Icing. 


Instructor: Loren Bruni Fee: $95; Two People: $180 

66 Raw Middle Eastern: Simply Sensational 


In this tantalizing class you'll see how seamlessly favorite 

Middle Eastern recipes can be translated into enticing raw 

dishes. Under the expert direction of Loren Bruni, you'll 

learn methods which include how to dehydrate, make nut 

milk for ice cream, sprout quinoa, and stuff and roll 

dolmades. Before you know it, you'll have created a 

sensational raw spin on the exotic cuisine of the Middle 

East. Hummus Two Ways: Garlicky Zucchini Hummus 

and Creamy Macadamia Nut-Red Pepper Hummus; 

Sprouted Quinoa Tabbouleh; Zahtar Flatbreads; Dolmades 

with Creamy Lemon Tahini Sauce; Cured Black Olives with 

Spicy Harissa Sauce; Halvah Chocolate Swirl Ice Cream; 

and Ginger-Mint Iced Sun Tea. 



C a l l 2 1 2 - 6 4 5 - 5 1 7 0

67 Raw Mexican Fiesta 

demonstration 

It's time to leave the cooking behind and join us instead for 

an exceptional raw Mexican party experience! You'll find 

south-of-the-border flavor in every bite of this colorful, 

gently spiced fare, along with the abundant vitamins, 

enzymes, minerals and sheer energy that raw food 

delivers. Look, listen and taste as Loren prepares a 

complete raw party menu. We know you'll agree that, from 

creamy soup to luscious dessert, these dishes serve up all 

the natural heat and flavor of the best Mexico has to offer. 

Creamy Avocado and Chunky Golden Corn Soup; True 

Mexican-Style Chili with Crunchy Cheddar Nut Cheese and 

Macadamia Sour Cream; "Grilled" Red and Yellow 

Peppers, Garlic Spinach, and Summer Squash Fajitas with 

Guacamole and Pico de Gallo; Flan de Coco with Mango 

Sauce; and Non-Alcoholic Piña Coladas and Mojitos. 



68 NEW CLASS 

The Wonderous Young 

Thai Coconut 


Meet the amazing young Thai coconut, natural nutritional 

gem and culinary wonder. Loren will discuss its dietary 

uses and astonishing healing powers. Learn how to select 

perfect Thai coconuts and expertly open them; use coconut 

water to replenish electrolytes; and transform these 

versatile nuts with their creamy nourishing meat into 

smoothies, entrées, and fabulous desserts. You will also 

learn about the Vita-Mix blender and dehydrator as you 

wrap spring rolls and help Loren prepare this all raw menu. 

Creamy Coconut-Almond-Banana Smoothies; Thai 

Coconut Soup with Kaffir Lime Leaf, Shitake Mushrooms 

and Sesame Oil; Coconut Noodles, Baby Bok Choy, Snow 

Peas and Red Peppers with Coconut Curry Sauce; Herbed 

Spring Rolls in Coconut Paper Wrappers Dipped in 

Sesame-Chili Sauce; and Chocolate and Vanilla Pudding 

Parfaits with Mixed Berry Sauce. 

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



47

69 NEW RECIPES Raw Italian 


48 

Avoid a "carb coma" with this 5-course gourmet Italian 

feast! These dishes require only raw ingredients and can 

be prepared without ever going near the stove. They are 

colorful, vitamin-packed, and can hold their own against 

any from the best Italian restaurants. You will help Loren 

marinate, dehydrate, use a mandoline, the Vita-Mix, the 

spiral cutter, and learn in the process what to do with zebra 

beets, truffle oil, and nutritional yeast. You and your guests 

will rise from the table not only satisfied but energized. 

Sun-Dried Tomato and Rosemary Crackers with Olive 

Tapenade and Heirloom Tomatoes; Zebra Beet Ravioli with 

Rosemary and Dill Nut Cheese and Truffle Oil; Stuffed 

Squash Blossoms with Sun-Dried Tomato "Mascarpone" 

and Basil Oil Drizzle; Wilted Broccoli Rabe with Hemp 

Seeds, Pine Nuts, and Lemon-Garlic Sauce; Summer 

Squash Pasta With Mixed Herb Pesto; "Roasted" 

Asparagus, Tri-Color Peppers and Grape Tomatoes; and 

Creamiest-Ever Tiramisu. 



 

 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

70 The Raw-Food-Made-Easy All-Day Seminar 

lecture/partial participation 

Does the prospect of entering the world of raw cuisine 

seem inviting yet intimidating? Eating raw is not a new 

practice; however, eating raw foods that are enticing, 

exciting and easy to make is a novel concept. Jennifer 

Cornbleet, nationally recognized raw food chef, instructor, 

and author of Raw Food Made Easy for 1 or 2 People, is 

your guide into the realm of this dynamic dietary system. 

Step by step, she will reveal all the tools you will need to 

embark on your own rewarding raw food adventure. In 

this power-packed all-day seminar you will discover: 

• What are the nutritional benefits of the raw food diet 

and how to get sufficient protein and other necessary 

nutrients 

• How to lose weight or maintain your ideal weight 

• How to tailor the raw food diet to your specific needs 

and tastes 

• How to stock your pantry and set up your raw foods 

kitchen 

• The fundamentals of basic knife skills and equipment use 

• How to plan menus and make shopping lists 

• How to select and store fresh produce 

• How to assemble ingredients in advance to facilitate 

quick and easy daily food preparation 

Once you've mastered these fundamentals, you'll be ready 

and raring to craft nutritious, delicious raw meals from 

scratch in 30 minutes or less each day. You'll become a 

whiz at making juices, smoothies, cereals, soups, pâtés, 

dressings, entrees, snacks and desserts! As a bonus, you 

won't have to give up your new lifestyle when you travel 

because Jenny will share her secrets of traveling in the 

raw. This workshop is a must for anyone who is curious 

about how a raw food diet can transform their sense of 

total wellbeing. The delicious, healthy, nutrient-andenzyme-rich 

menu you will prepare and enjoy includes: 

Green Juice; Berry Smoothies; Granola with Almond Milk; 

Garden Vegetable Soup; Not Tuna Pâté; Crudités Platter; 

Mock Ranch Dressing; California Rolls; Zucchini Noodles 

with Marinara Sauce; Mediterranean Kale; and Chocolate 

Mousse Tart. There will be tastings throughout the day 

and a ½ hour break mid-day. 

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

Instructor: Jennifer Cornbleet 



49

71 Healthy Treasures from the Sea 

hands-on 

50 

S E A F O O D 

Come aboard this class where you will learn all about the 

ocean's culinary bounty. You'll find out why certain fish are 

good for you, which ones contain the most beneficial 

Omega 3 fatty acids and why you should choose them, the 

differences between farm raised and wild, fresh versus 

frozen, which fish to avoid and why, and how to select 

them. And, with Melanie at your side, you'll learn the 

techniques of proper preparation in order to cook up the 

tastiest dishes this side of the water's edge. Seared Black 

Cod with Miso Reduction Sauce; Fish Stock; Poached 

Alaskan Halibut with Kaffir Lime-Cilantro Broth; Seared 

Wild Salmon Sandwich on Sourdough with Homemade 

Basil Mayonnaise; Hearts of Baby Romaine with Traditional 

Caesar Dressing and Anchovy Fillet; and Grilled Sardines 

with Watercress Salad. (In addition to fish, some organic 

eggs and dairy will be used.) 

1 Tuesday, April 15, 6:30 - 10:00 p.m. 

Instructor: Melanie Ferreira Fee: $100; Two People: $190 

72 NEW CLASS Ethically Sustainable Seafood 

demonstration 

Mere decades ago, seafood was plentiful, fish were "brain 

food," and cod liver oil helped generations of children grow 

up strong and healthy. Now, in this world of disappearing 

species, mercury contamination warnings, unethically 

farmed fish, is fish still good for us? And what about the 

environment? Chef Jay Weinstein, author of The Ethical 

Gourmet, will guide you through these troubled waters. As 

he prepares and shares a selection of unforgettable recipes 

featuring sustainable seafood, you will learn which fish are 

threatened, which have become threats to us, and which 

are safe and responsibly harvested or cultivated. You will 

also receive a take-home guide to making ocean-friendly 

choices in restaurants and fish markets. Here's your 

opportunity to become part of the solution to this very real 

problem. Steamed Black Cod with Spring Onions and 

Ginger; Grilled Bluefish with Zucchini Spaghetti and 

Littleneck Clams; Cajun Arctic Char on Forbidden Black 

Rice with Bok Choy; Tiny Mussel Salad on the Half Shell 

with Asian Aioli; and Stir-Fried Tilapia with Black Beans and 

Vietnamese Chili Sauce over Jasmine Rice. (Besides fish, 

some alcohol and organic dairy will be used.) 



C a l l 2 1 2 - 6 4 5 - 5 1 7 0

73 Fresh Fish Made Fabulous 

demonstration 

Do you need a little bit of inspiration to turn out fabulous fish 

dishes? Let Myra show you classic cooking techniques to get 

the job done! Using five different fish, she'll demonstrate how 

to sauté, sear, bake, grill, and prepare fishcakes. All of her 

recipes are easy to assemble and perfect for warm weather 

cooking. Baked Sole with Wild Mushrooms and Cherry 

Tomatoes; Pan-Seared Halibut with Tomato Vinaigrette; 

Crispy Sea Bass with Braised Bok Choy and Soba Noodles; 

Grilled Mahi-Mahi with Tamarind Glaze; Cumin-Cornmeal 

Crusted Sautéed Tilapia with Avocado Sauce; and Creole 

Salmon Cakes with Olive Muffaletta Topping. 



74 Super Simple Shrimp and Scallops 

hands-on 

Shrimp and scallops are the ideal hot weather food since 

they cook up fast either tossed on the grill or flashed in a pan. 

Their mild flavors are a terrific foil for a wide range of piquant 

ingredients. Come grill, sauté, and sear alongside Myra to 

make some simply splendid shrimp and scallop creations. 

Seared Scallops with Pineapple Ginger Sauce; Grilled Jumbo 

Shrimp in the Shells with Lemon and Oregano; Seared 

Shrimp and Scallop Cakes with Shiitakes; Pan-Seared 

Scallops with Fermented Black Bean Sauce; Grilled Pesto 

Shrimp with Israeli Couscous and Arugula Salad; Shrimp and 

Cannellini Bean Salad with Tarragon Vinaigrette; Grilled 

Scallops and Apricots with Mustard Dressing; and Golden 

Saffron Rice with Sautéed Shrimp and Yellow Squash. 

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


S E I T A N 

75 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, 

we will prepare Seitan Fajitas with Grilled Onions and Red 

Peppers; Seitan Moussaka with Zucchini, Eggplant and 

Mashed Potato Crust; Sesame-Orange Glazed Seitan Cutlets 

with Sautéed Watercress; and Seitan-Portobello Mushroom 

Sloppy Joes with Jicama-Avocado Salsa. 

a) 1 Thursday, May 8, 6:00 - 10:00 p.m. Note: 6:00 p.m. start time 

- or - 

b) 1 Monday, September 22, 6:00 - 10:00 p.m. 



51

76 Tempeh Temptations 

hands-on 

52 

T E M P E H 

This ultra-nutritious soy food, native to Indonesia, is packed 

with protein and B vitamins. Because of its nutritional 

value and culinary versatility, tempeh has become a staple 

in vegetarian cuisine. To make the most of its flavor and 

texture, it must be cooked properly. Myra will demonstrate 

the best techniques which include baking, braising, 

sautéing and frying. She will also show you how to make 

homemade tempeh which you will use in class as well as 

the purchased variety. Tempeh Mushroom Burritos with 

Black Bean-Avocado Topping; Golden Curried Tempeh with 

Coconut Milk and Mango; Chile-Orange Baked Tempeh; 

Fresh, Homemade Tempeh Reubens with Ruby Kraut; and 

Indonesian-Style Fried Tempeh with Sweet and Sour 

Glaze. 

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


PA S T RY A R T S & D E S S E R T S 

77 NEW CLASS 

hands-on 

Vegan Cookie Jar Classics 

Simple or sophisticated, rolled, dropped or dipped, filled 

and layered as sweet sandwiches or cut into tempting bars, 

cookies delight the child in all of us. Fran's carefully 

chosen collection of cookies can be indulged in with no 

regrets; each is wholesome and delicious. Using the best 

natural sweeteners, organic flours, and other healthy 

ingredients, we will make, bake and sample a vast variety 

of classic cookies --- and explore variations to many of 

them. In addition to those we enjoy during the course of 

the class, participants will take away a box of these 

extraordinary cookies for further munching at home. 

Linzer Cookies; Spicy Orange Chocolate Tuiles; Chocolate- 

Dipped Cocoa Nib Biscotti; Crisp & Thin Chocolate Chip 

Cookies; Peanut Butter Sandwich Cookies; Animal 

Crackers; Wheat-Free Lace Cookies; Wheat-Free Sesame 

Squares; Chocolate Brownies and Carob Brownies; and 

Fanciful Fruit & Nut Bars. 

1 Monday, May 5, 6:30 - 10:00 p.m. 

Instructor: Fran Costigan Fee: $95; Two People: $180 

 

 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

78 Easy & Excellent Ways with Chocolate 

demonstration 

Dreaming of delicious desserts that whip up in a flash yet 

taste like you worked on them for hours? Want to find the 

short route to wowing last-minute guests, pampering 

yourself or your loved ones, or sweetly punctuating a 

party? For special occasions or every day, Fran will show 

you how to make every second count and save your 

energy for the eating. Luscious and deeply satisfying, no 

one will know how quickly and easily these incredible 

vegan meal-enders took shape! Chocolate Enrobed 

Creamy-Centered Truffles; Rich and Super Chocolate 

Mousse - Two Ways; Chocolate Wacky Cake; Chocolate 

Rocky Road Pie; Creamy Chocolate Pudding --- Two Ways; 

Heavenly Chocolate Pudding Cake; Chocolate Fruit and 

Nut Chunks; Frozen Hot Chocolate, Hot Chocolate, Hot 

Cocoa; and Wheat-Free Brownie Bites. 

1 Thursday, June 12, 6:30 - 10: 00 p.m. 


79 NEW CLASS 

Classically Elegant Vegan Cakes 

Deconstructed 

hands-on 

Are you already confident about vegan dessert basics and 

eager for your next challenge? Come spend the whole day 

with dessert wizard, Fran Costigan, who will take you 

through every stage of three complex and elegant desserts. 

In its original version, each of these beauties is loaded with 

cream, butter, eggs, and refined sugar. But, under Fran's 

expert guidance, you will give each one a glorious vegan 

makeover. As sumptuous and sensational as the originals, 

these updated classics are truly desserts to swoon for! You 

will de- and then re-construct: Opera Cake: Hazelnut 

Cake, Chocolate Espresso Filling, Dark Chocolate 

Ganache Filling, Hazelnut Cream & Coffee Syrup, Candied 

Hazelnuts, and Gold Leaf; Schwarzwälder Kirschtorte 

(Black Forest Cherry Gateau): Chocolate Sponge Cake, 

Cherry Cream Filling, Shiny Cocoa Glaze, Poached 

Cherries in Optional Red Wine, and Cherry Granita; 

Mango-Coconut-Lime Torte: Mango Mousse Brûlée, Agave 

Candied Coconut, Coconut Sorbet, Lime Gelée, Mint 

Syrup, and Crunchy Wheat-Free Cookie Batons. (Some 

optional alcohol will be used.) 

1 Friday, June 27, 10:00 a.m. - 5:00 p.m. (1-hour break) 



53

80 Summer Vegan Baking Boot Camp Intensive 

1 demonstration; 4 all-day hands-on classes 

54 

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, 

chef-instructor and author of both Great Good Desserts 

Naturally and More Great Good Dairy-Free Desserts 

Naturally, the books considered the "bibles" of vegan 

desserts. 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, kuzu and other 

thickeners, non-dairy milks, 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. Fran's 

latest book is included in the price of the course. 

Day 1: Introduction to and Fundamentals of 

Vegan Desserts 

lecture/demonstration 

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. 

1 Monday, July 7, 11:00 a.m. - 3:30 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-free milk alternatives, agar, arrowroot, kuzu, 

tofu and nuts to make vegan 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; Creamy Roasted Peach Rice Pudding; 

Indian Pudding; Magic Chocolate Pudding Cake; Maple 

Tofu Whip; Ginger Tofu Cream; Maple Cider Sauce; and 

Chocolate Sauce. 

1 Tuesday, July 8, 9:30 a.m. - 4:30 p.m. (lunch on your own) 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

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 Cut-Out 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; Zucchini Muffins; 

Power Breakfast Muffins; Basic Biscuits; Currant and 

Chocolate Chip Scones; Seasonal Fruit Shortcakes; 

Blueberry Slump; and Fresh-From-The-Farmer's-Market 

Fruit Crumble will be amongst the treasures to be enjoyed 

with yesterday's creams, whips and sauces. 

1 Wednesday, July 9, 9:30 a.m. - 4:30 p.m. (lunch on your own) 

Day 4: Pies and Tarts 

hands-on 

Everyone will make both pie dough and pressed crust; 

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

long. The line-up looks impressive: Foolproof Flaky Pie 

Doughs One & Two and Several Pressed Crusts; Apple- 

Blackberry Galette; Mixed Berry Galette; Applesauce 

Galette; Fourth of July Blueberry Streusel Pie; Roasted Plum 

Orange Cream Tart; Lemon Cream Raspberry Tart in Wheat- 

Free Crust; Black Bottom Coconut Banana Cream Pie; and 

Gorgeous Grape Tart in Wheat-Free Cornmeal Pignoli Crust. 

1 Thursday, July 10, 9:30 a.m. - 4:30 p.m. (lunch on your own) 

Day 5: How to Bake a Perfect Cake and 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-Karrot 

Cake. The Big Cakes: Orange Blueberry Bundt Cake; 

Cinnamon Streusel UnCoffee Cake. The Frostings, Fillings, 

Glazes and Creams: Ultimate Chocolate Frosting; 

Chocolate Ganache; Coconut Pecan Filling; It's Like Lemon 

Curd; Custard Filling; Chocolate, Orange and Lemon 

Glazes; Berry Cream; and West Indies Coconut Cream. 

1 Friday, July 11, 9:00 a.m. - 4:00 p.m. (lunch on your own) 

Instructor: Fran Costigan Fee: $905 for entire series 

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

issued to those students attending the full five days. Fran's latest 

book is included in the fee. 


55

81 Classic Summer Fruit Desserts 

hands-on 

Although summer's ripe fruits are sumptuous eaten just plain, 

the real mouthwatering begins when they're showcased in 

classic dessert recipes. Myra will show you how that's done 

by teaching you the techniques for creating some luscious, 

traditional treats dripping with this season's juiciest fruits. 

Shake up your summer by making these divine desserts 

using nature's sweet bounty. Raspberry-Peach Cornmeal 

Cake; Cherry Almond Claufoutis; Peach-Blackberry 

Shortcakes with Blackberry Cream; Rustic Plum Galette; 

Raspberry Streusel Tart; Apricot Walnut Crisp; and Blueberry 

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



82 Great Summer Vegan Desserts 

hands-on 

Celebrate summer with these exciting vegan recipes. 

Healthy, rich in taste yet light, these recipes feature a creative 

variety of seasonal fruits and perennial favorites like 

chocolate, coconut and caramel. You'll also learn to master 

diverse dessert-making techniques such as working with 

phyllo, making ice cream, using agar, and making reductions. 

These recipes are not only easy-to-make but certain to 

impress. Very Cherry Streusel Cake; Blueberry Buckle; 

Phyllo Flower Cups with Chocolate Pudding and Coconut 

Cream; Nectarine-Raspberry Brown Betty; and Roasted 

Peaches with Caramel Sauce and Ginger Ice Cream. 

1 Monday, July 28, 6:30 - 10:00 p.m. 


83 NEW CLASS 

hands-on 

Extraordinary Blueberry Creations 

56 

Bursting with flavors from mildly sweet to tart and tangy, 

blueberries are not just delicious and low in calories but are 

ranked one of the top ten foods highest in antioxidants per 

serving. As Fran guides you in preparing these wholesome, 

naturally sweetened blueberry desserts and treats, she will 

discuss the many health benefits now confirmed for these 

nutritional wonders. You'll also learn how to select the finest 

berries as well as tips for storing them that ensure maximum 

flavor and nutrition. These irresistible creations include: 

Blueberry Jell-Oh Shots; Triple Blueberry Shortcakes 

(Blueberry Scones, Blueberry Cream, and Braised Blueberry 

Sauce); Blueberry Streusel Coffeecake; Blueberry Crumb 

Pie-lettes; Elegant Blueberry Tart; Blueberry Cornbread and 

Muffins; Vanilla Blueberry Cupcakes; Wheat-Free Blueberry 

Granola and Chewy Granola Bars; Blueberry Slump; and 

Best Breakfast Blueberry Smoothie. 

1 Monday, August 18, 6:30 - 10:00 p.m. 


C a l l 2 1 2 - 6 4 5 - 5 1 7 0

84 NEW CLASS 

hands-on 

Vegan Chocolate Decadence 

Inspired by the news that chocolate, our favorite 

indulgence, is high in antioxidants and purported to be 

good for you? What better way to celebrate this news than 

by learning to make these uncomplicated yet versatile 

chocolate desserts! Served multilayered, cool and creamy, 

divinely paired with plump and juicy berries, these 100% 

vegan wonders are the best in every way. Chocolate 

Terrine: (Chocolate Sheet Cake, Two-Chocolate Fillings, 

and Shiny Chocolate Glaze); The Ultimate Chocolate Berry 

Shortcakes (Chocolate Scones, Chocolate Cream, 

Chocolate Dipped Strawberries, and Chocolate Berry 

Sauce); Elegant Chocolate Raspberry Silk Tart; Fudge 

Brownie Cake à la Mode; Chocolate Granita; Fudge Pops; 

Chocolate Sorbet; Almost Instant Raw Chocolate Mousse; 

Honestly S'Mores; and Chock Full of Cocoa Nibs Granola. 




See “Gluten-Free Chocolate Desserts - 

Better Than Ever,” Class #48, Page #35 

See “Gluten-Free Desserts: A Liberating 

Look at Baked Goods,” Class #49, Page #35 

 

 

57

58 

CONTINUING EDUCATION 

A C O U R S E F O R H E A L T H P R O F E S S I O N A L S 

85 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. 

This 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 2008: 

October 18-19, November 15-16, December 13-14 

Dates for 2009: 

January 17-18, February 21-22, March 21-22, April 18-19, May 

16-17 and June 13-14 

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 24. 

CTP Graduates: 10% discount. 

Early bird registration by September 26, 2008: $4550 

Prerequisites: Credentialed health professionals, Chef's Training 

Program or Institute of Integrative Nutrition graduates. For 

anyone who has not taken the Basics courses at the Natural 

Gourmet, a mandatory prerequisite is the Basics 4: Principles of 

Balance class. Please call Jeri Rostron at 212 645-5170 (ext. 0) 

weekdays 9 am - 4 pm, for further information or to register. 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

L E C T U R E S 

86 NEW CLASS So You Want To Be A Top Chef? 

lecture/open forum 

Have you ever wondered what it would be like to pursue 

your passion for food in front of the whole world in a 

cooking competition? You won't want to miss this open 

forum with Dave Martin, almost everyone's beloved finalist 

on Season 1 of Top Chef. You will listen with amazement 

as Dave tells ALL about his unique experience on TV's toprated 

reality show, from the steps he took to become a 

contestant through the real-life trials and tribulations of 

performing on television --- the guts, the gore, the angst, 

and the fun. You'll hear about filming, post-production, and 

the real psychological drama. Dave will also discuss life 

after Top Chef --- the pitfalls as well as the opportunities --and 

we'll watch some highlights of the show's first season. 

This is sure to be a very special evening! 

a) 1 Monday, May 19, 6:30 - 9:00 p.m. 

- or - 

b) 1 Thursday, September 18, 6:30 - 9:00 p.m. 

Instructor: Dave Martin Fee: $50; Two People: $90 

87 Homeopathy at Home 

lecture 

When you or a family member gets sick, would you like to 

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 your 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. 

1 Tuesday, May 20, 6:30 - 8:30 p.m. 

Instructor: Ronald Dushkin, M.D. Fee: $45; Two People: $80 


59

88 NEW CLASS 

lecture 

The Acid/Alkaline Balance 

60 

The term "acid/alkaline balance" is often encountered and 

seldom well understood, yet it intimately concerns us all. 

The acidity or alkalinity of our bodies profoundly affects our 

well-being, predisposing us to glowing health or, with only a 

slight shift in the balance, leaving us vulnerable to a host of 

physical, emotional, and mental ills. Take a closer look at 

this important subject with internationally renowned health 

counselor and macrobiotics expert Denny Waxman as he, 

in clear and simple terms, demystifies the concept of 

acid/alkaline. Denny's focus is practical; you will learn how 

to create an optimal alkaline condition through diet, eating 

habits, cooking methods, activity, and the proper 

environment. Whether your objective is to make sense of 

the basics or take your understanding to a new and deeper 

level, don't miss this opportunity to learn from a respected 

teacher who has helped thousands regain their health. 


Instructor: Denny Waxman Fee: $45; Two People: $80 

89 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 cholesterol-lowering 

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. 



See "Maximizing Heart Health," Class #52, Page #37 

90 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. 

1 Tuesday, June 10, 6:30 - 9:00 p.m. 


C a l l 2 1 2 - 6 4 5 - 5 1 7 0

91 NEW CLASS Lyme Disease: A Proactive 

Approach to Protection and Recovery 

lecture 

Whether you live in the suburbs, vacation in the country, 

hike in the woods, or have your kids in camp, this serious 

tick-borne illness is a scourge to be reckoned with. Join 

Master Herbalist Andrea Candee, a specialist in Lyme 

disease, to discover what you can do to protect yourself, 

family members and pets from picking up ticks using a safe 

and natural preparation; how to support conventional 

medical treatment with natural protocols to achieve a 

stronger healing; how to detoxify and strengthen the body 

with botanicals after withstanding the chemical, bacterial, 

and emotional stresses associated with long-term antibiotic 

therapy; how to use diet to create an unfriendly internal 

environment for the Lyme spirochete and associated 

microorganisms; how to reverse chronic Lyme naturally; 

and how to take responsibility for your own wellness while 

on medical support. 

1 Saturday, June 14, 10:00 a.m. - 12:00 p.m. 

Instructor: Andrea Candee Fee: $45; Two People: $80 

92 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, June 14, 2:00 - 4:00 p.m. 

Instructor: Andrea Candee Fee: $45; Two People: $80 

 

 


61

93 NEW CLASS Become Memorable and 

Create Success 

lecture 

62 

Let's say you're a new chef --- or maybe a seasoned chef 

with a new idea --- or anybody with a great idea for a new 

product or service. You're excited; you know you can 

provide something people need, and you're sure they're 

going to love it. But wait…what about the competition? 

How is your great idea going to stand out from thousands 

of others? How are people going to remember you? Why 

and how will the public connect to you emotionally? Ed 

Hoffman loves these questions. He has helped some of 

the world's best-known companies answer them and has 

increased their business. Ed will show you how to define 

what is unique about your business, how to write a clear 

positioning statement, why it is essential to maintain that 

positioning in all your marketing activities, including the 

Web. So go ahead, become memorable. See what 

happens. 

1 Tuesday, June 24, 6:30 - 8:30 p.m. 

Instructor: Ed Hoffman Fee: $45; Two People: $80 

94 The Nutrition Game: Fun Ways to Teach 

Children Healthy Eating Habits 

lecture 

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; how to play the "picky eater" game; and more. 

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 

 

 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

95 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! 


Instructor: Peter Bongiorno, N.D., L.Ac. Fee: $55; Two People: $100 

96 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, 

working with food technologists, product liability insurance, 

distributors, brokers, merchandising, and marketing. You 

won't want to miss this class. 


Instructor: Terry Frishman Fee: $55; Two People: $100 


63

97 Cancer: Natural Methods for Prevention 

and Treatment Options 

lecture 

64 

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 

help 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 

will leave with a list of specific foods and lifestyle 

recommendations proven to reduce cancer rates and 

recurrences. 

1 Monday, August 11, 6:30 - 9:30 p.m. 


98 Caring For Your Bones: Preventing 

Fractures Naturally 

lecture 

Anyone concerned with osteoporosis will gain important 

new insights into bone health in this class with Dr. 

Annemarie Colbin, author of the soon-to-be-released 

Whole Foods for Strong 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. 



See "Eating Your Way to Stronger Bones" 


 

 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

99 Healing with Water 

lecture 

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! 



100 Freedom to Eat 

lecture 

Food issues --- from pervasive dieting, restricting, fear of 

fat, and body image distortion, to clinical eating disorders 

such as anorexia, bulimia, and binge eating --- are a 

complex daily struggle for millions of people. Why are so 

many people in our culture challenged with a dis-ordered 

relationship to food? How do we begin experiencing food 

as source of nourishment rather than the enemy? Why is 

it true that eating disorders are not really about food? 

What effect, then, do food changes have on healing these 

issues? This class will shed light on these questions and 

cover key physical, emotional and spiritual aspects of food 

issues, how whole foods support the healing process, and 

how to cultivate nourishing lifestyle practices that promote 

whole person healing. This class is for people on the road 

to recovery, family members, and healing professionals. 


Instructor: Lisa Marcus, L.M.S.W. Fee: $45; Two People: $80 

101 Diabetes and Natural Medicine 

lecture 

Diabetes has become ubiquitous in our society, so it is 

indeed fortunate that it can often be controlled with natural 

interventions. In a close-up look at this disease, Dr. 

Bongiorno will discuss how we can guard against 

developing diabetes, give solid advice on what to do if 

diagnosed, and offer specific information on how to better 

manage an existing condition. He will describe different 

types of diabetes, enumerate risk factors for developing 

the disease, and discuss the relationship of diabetes to 

other conditions like cardiovascular disease, depression, 

and celiac disease. You will learn the importance of diet 

and lifestyle changes in treatment and prevention, and 

how whole foods, exercise, spiritual work, botanicals, and 

modalities such as Chinese Medicine and acupuncture 

may lower, avoid or even recognize the need for 

conventional medications. Join him for this fascinating talk. 




65

102 How to Write a Great Business Plan 

for a Food Business 

lecture 

66 

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 to 

better understand what is involved: how to create a road 

map and raise capital. When you're ready to start, you'll 

be way ahead of the game. 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, including ones that will help you write 

your plan at no charge, are included. 


Instructor: Terry Frishman Fee: $55; Two People: $100 

103 Conquering Inflammation: Your Pantry 

to the Rescue 

lecture 

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 will 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 Saturday, September 27, 1:00 - 3:30 p.m. 

Instructor: Archana Gogna, M.S., C.N.S. Fee: $50; Two People: $90 

S e e “ F o o d T h e r a p y ” w i t h 

D r. A n n e m a r i e C o l b i n 

C l a s s # 8 5 , P a g e # 5 8 

 

 

C a l l 2 1 2 - 6 4 5 - 5 1 7 0

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: March 11, April 16, May 13, 

June 11, July 8, August 5 and September 9 at 6:15 p.m.; 

call 212-645-5170, ext. 109 to reserve. 

3 0 Y E A R S & G R O W I N G S T R O N G ! 


67

R E G I S T R AT I O N 

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 $30 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 full amount of your tuition towards another class; or 

2. Receive a refund less a $10 withdrawal fee or a credit less a $5 

withdrawal fee (higher fees apply to multiple session classes). 

You may cancel 9 days or fewer (but at least 48 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 48 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. 

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Buy 5 Cooking Classes & Get 1 Free 

The following rules apply: all 5 cooking classes must be chosen 

from the current brochure, paid for in full at a non-discounted 

price, and the 6th cooking class selected at the time of 

registration. This offer does not apply to Intensives, Basic Core 

classes, all day classes, classes priced over $95, or lectures. No 

cancellations are allowed -- however, if you cannot attend a class 

you may send someone in your place. 

Buy 5 Lecture Classes & Get 1 Free 

The following rules apply: all 5 lecture classes must be chosen 

from the current brochure, paid for in full at a non-discounted price, 

and the 6th lecture class selected at the time of registration. This 

offer does not apply to cooking classes or lecture classes priced 

over $55. No cancellations are allowed -- however, if you cannot 

attend a class you may send someone in your place. 

D I R E C T I O N S 

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. 

S H O R T- T E R M S T U D E N T H O U S I N G 

Students attend our 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. 

V I S I T O U R W E B S I T E 

www.naturalgourmetschool.com 

O T H E R P R O G R A M S A N D S E R V I C E S 

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. 


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K I T C H E N P R O D U C T S , B O O K S , A N D TA P E S 

BOOK AND TAPE SELECTIONS 

A U D I O A N D V I D E O TA P E S 

 

 

B O O K S 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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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 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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S TA F F 

Annemarie Colbin, Ph.D., CHES, Founder and CEO 

Jenny Matthau, President, Director and Instructor 

Judith Friedman, Program Director, NGIFH, and Instructor 

Susan Cleland, Director of Registration, NGIFH 

Sandra Bidon, 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 

Sydney Erriah, 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. 

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 

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I N S T R U C T O R S 

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 the Institute of Culinary Education (ICE) 2004. She is 

the former head chef at Angelica Kitchen (1988-90). Susan is the 

founder and director of To Grandmothers House We Go Cooking 

Tours and articles about her tours have appeared in many 

publications including The New York Times and National 

Geographic Traveler. For the last 11 years she has coordinated a 

popular Cooking Demo class at the Park Slope Food Co-op in 

Brooklyn. She is currently the Director of Education at the Natural 

Gourmet Institute for Health and Culinary Arts. Susan is also a 

member of the Board of Advisors and recipe tester for Gluten 

Evolution, a company that creates gluten-free mixes with healthy 

nutritional profiles. 

Andrea Beaman is a whole foods chef, television personality, and 

the author of The Whole Truth, How I Naturally Reclaimed My 

Health and You Can Too! and The Eating and Recipe Guide --- 

Better Food, Better Health. Andrea has successfully healed her 

"incurable" thyroid disease with a healthy diet, exercise and 

alternative therapies. She has her own heath and wellness show 

called Wise Up! She studied at the Kushi Institute, Institute for 

Integrative Nutrition, and in her own healing kitchen. Andrea was 

also a contestant on Bravo's Top Chef (Season 1). 

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). 

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. 


73

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. 

Andrea Candee is a certified master herbalist, holistic health 

counselor, 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 and specializes in Lyme Disease. 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 

Leslie Cerier is a nutrition expert and consultant, gourmet 

vegetarian caterer and cooking instructor, author of Going Wild in 

the Kitchen, The Quick and Easy Organic Gourmet, coauthor of 

Sea Vegetable Celebrations, and editor of Taste Life! Organic 

Recipes. Leslie has developed recipes for organic food companies 

and individuals for the past two decades. She has published 

dozens of articles on vegetarian cooking, nutrition, and organic 

lifestyles and has a deep appreciation for sustainable agriculture. 

Her website is lesliecerier.com. 

Annemarie Colbin, Ph.D., CHES, founder and CEO 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 Whole Foods for Strong 

Bones (New Harbinger Publications) due out in late 2008. 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 website is 

foodandhealing.com. 

Jennifer Cornbleet is a graduate of Living Light Culinary Arts 

Institute and a nationally recognized raw food chef and instructor. 

She offers lectures, classes, hands-on workshops, and 

consultations in the Chicago area and nationwide. Her first book, 

Raw Food Made Easy for 1 or 2 People, was published in 

September, 2005 and the companion DVD is now available. Her 

website is learnrawfood.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. She has been 

featured on the Discovery Health Channel and Nightline. 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. 

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Dina Cutrone is a graduate of NGIHCA's CTP and the Institute for 

Integrative Nutrition. She is co-founder with Carina Kuhl of TALL 

Order in NYC which offers private dinner parties, individual and 

group cooking classes, personal chef services, small event 

catering and healthy living programs. Her website is 

tallorderonline.com. 

Ronald Dushkin, M.D. is a Medical Doctor who has been 

practicing Holistic and Homeopathic Medicine for over 25 years. 

He practices in New York City and treats children and adults. He 

is a former physician at the Kripalu Yoga Center in Lenox, MA, 

and a Charter Member of the American Holistic Medical 

Association. His website is www.drdushkin.com 

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 gives nutrition-based 

lectures and provides individual nutrition counseling using an 

integrative approach. Katherine is currently the director of 

nutrition services for a top global investment bank based in NYC. 

Melanie Ferreira is an instructor at the NGIHCA and has been a 

health educator, writer, nutritional consultant and private chef for 

30 years. She was the founder of The Healthy Gourmet Cooking 

School and Director of the Nova Institute Cooking School in 

Colorado. She has studied with Michio Kushi, Jack Garvey, and 

Jeffrey Yuen. She is on the Steering Committee of Slow Food in 

Hudson Valley which supports local, organic, sustainable food and 

the farm-to-table connection. 

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. 

Geetha Ghai, a native of India with a Ph.D in Biochemistry, 

recently retired from Rutgers University Center for Advanced Food 

Technology where she was instrumental in establishing food and 

health initiatives. She was appointed by the NJ Governor to sit on 

the NJ Minority and Multicultural Health Advisory Commission. 

Traditional Indian home cooking is her passion and Geetha works 

to adapt it to the modern lifestyle. 


75

Archana Gogna, C.N.S, M.S., M.B.A., 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) and brings over two decades of experience and passion to 

teaching gourmet natural foods classes, the macrobiotic way of 

living, healing through whole foods and catering. She is a whole 

foods chef instructor and lecturer at the NGIHCA, has been a 

featured guest on several NPR programs across the country, and 

was interviewed by Gary Null. She has appeared on Discovery 

Health and has created "Kids in the Kitchen" for Kidzone TV. 

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 leads herbal and mushroom walks 

and workshops, teaches culinary classes, and lectures widely in 

NY and New England. She is a past president of the New York 

Mycological Society. 

Edward Hoffman has spent his 14-year career in strategic 

planning and marketing across all channels of the food industry 

and has worked with many of the world's largest, most brandcentric 

companies. He founded The Varick Group to provide indepth 

and personal brand positioning expertise and strategic 

marketing planning for clients of all sizes. 

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. 

Carina Kuhl is a graduate of the Institute for Culinary Education 

and has worked at Per Se and Butter Restaurant in NYC. She is 

co-founder with Dina Cutrone of TALL Order in NYC which offers 

private dinner parties, individual and group cooking classes, 

personal chef services, small event catering and healthy living 

programs. Her website is tallorderonline.com. 

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Gabriele Kushi is the founder and president of Kushi's Kitchen 

in Minneapolis and author of Embracing Menopause Naturally 

(Square One Publishers). She is an internationally known 

lecturer, certified macrobiotic cooking teacher, holistic health 

consultant and daughter-in-law of Michio and Aveline Kushi. For 

over 30 years, Gabriele has educated people all over the world 

and is a recognized expert on healing with whole foods. She has 

certification from the Macrobiotic Educators Association and the 

Kushi Institute, serves on the advisory board of Earth Save 

International and apprentices with Native American healers. Her 

website is kushiskitchen.com. 

Richard LaMarita has been a chef/instructor since 1986. He 

has been practicing and studying Ayurveda for 25 years. He 

holds a Master's Degree from Maharishi Vedic University and has 

worked with accomplished Ayurvedic masters such as Maharishi 

Mahesh Yogi and Dr. B.D. TriGuna. He has led seminars on 

Ayurveda, Diet and Nutrition, Cooking, Yoga and Meditation 

throughout the US, in Europe, and in Asia. Presently, he is a 

chef instructor at the Natural Gourmet Institute for Health and 

Culinary Arts. He also teaches classes in specialty and ethnic 

cooking and is a private chef. 

Lisa J. Marcus, L.M.S.W., graduated with a Master's Degree 

from Yeshiva University Wurzweiler School of Social Work and is 

a graduate of the Barbara Brennan School of Healing. She has 

worked in both traditional mental health settings and private 

practice and her work emphasizes healing from eating disorders, 

body image issues, addictions, and guiding people in finding true 

nourishment in their lives. 

Dave Martin attended Le Cordon Bleu in Pasadena, CA, and 

graduated with honors. While still in school, Dave formed his own 

catering company, As You Wish, and became the Executive Chef 

at XO Wine Bistro in Manhattan Beach, CA. He then won a 

coveted spot on Bravo TV's "Top Chef" (first season), became a 

finalist, and won viewers' hearts and palates with both his 

intensity and intense layering of flavors. Dave now resides in 

New York where he recently opened the restaurant Crave on 

42nd and is catering and consulting for other restaurants. His 

website is chefdavemartin.com. 

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 1987-1988 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. 


77

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 20 years. Mamie also does 

recipe testing and development as well as food styling for various 

magazines and corporations. She is a certified sake adviser, 

approved by the Sake Service Institute in Japan. 

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. 

Pete Solomita is a graduate of the NGIHCA's CTP. 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 Co-op. 

Cathy Walthers is the author of Raising the Salad Bar: Beyond 

Leafy Greens --- Inventive Salads with Beans, Whole Grains, 

Pasta, Chicken & More (Lake Isle Press, May 2007) and co-author 

of Greens, Glorious Greens (St. Martin's Press). A graduate of the 

NGCTP, Cathy is a cooking instructor and private chef in the 

Boston area and on Martha's Vineyard. She is a founding 

member of the Martha's Vineyard Slow Food movement and the 

food editor of the Martha's Vineyard Magazine. 

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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, then President of Methodist Hospital in Philadelphia, 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 10 Steps to Strengthening Health (1997), 

The Great Life Handbook (2002), The Great Life Diet, published in 

January of 2007 by Pegasus Books, and 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. 

Jay Weinstein is a graduate of the Culinary Institute of America 

and the author of The Ethical Gourmet (Broadway/Doubleday, 

2006), The Everything Vegetarian Cookbook (Adams Media, 

2002) and The Cup of Comfort Cookbook (Adams, 2002). Jay has 

worked in some of the finest restaurants on the East Coast 

including Le Bernardin. A contributor to The New York Times, 

Travel & Leisure, and numerous other publications, Chef 

Weinstein is passionately serious about culinary ethics, but he is 

equally serious about the pleasures of eating. Exceptional natural 

and sustainable ingredients play a central role in Jay's work and 

his repertoire includes influences from the country's finest chefs 

and educators, as well as from his own insatiable curiosity about 

undiscovered cuisines and ingredients. 


79

PUBLIC CLASS INDEX 


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81

PUBLIC CLASS INDEX 


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83

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. 

Whichever 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

R E G I S T R AT I O N F O R M M E R C H A N D I S E O R D E R F O R M

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