February 24, Friday, 6:00 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
Flavors of the Blue Nile: An Ethiopian Gathering hands-on
Traditional dining in Ethiopia is a friendly, social experience. All dinner courses are laid atop large table-sized bread called injera and everyone eats with their fingers. Tonight you will make injera as well as the accompanying dishes and spice mixtures served with it, culminating in a sit-down dinner in the Ethiopian tradition. Injera Crepes (Ethiopian Sponge Bread) • Berbere (Chile and Spice Paste) • Niter Kibbeh (Spiced Clarified Butter) • Yemiser W’et (Spicy Lentil Stew) • Collard Greens with Niter Kibbeh • Doro Wat (Spiced Chicken Stew) • Red Lentils with Chiles, Ginger and Garlic • Pumpkin with Berbere • Potatoes, Cauliflower, Cabbage and Green Beans with Ajowan • Tomato, Red Onion and Mint Salad. (Organic butter and optional organic chicken; wine will be served.)

February 24, Friday, 6:30 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
Classic Techniques for an Italian Spring Feast hands-on
Enjoy the beauty of spring this year with a delectable menu fresh from the land that invented the word “primavera!” Working in teams – and every team will prepare the full meal - you’ll make handmade pasta, learn how to work with artichokes, stuff mushrooms, form pastry dough for a savory tart, and make fabulous fresh fruit sorbet. It’s all about technique in this class. Handmade Strozzapreti with Spring Vegetable Ragù • Artichokes alla Romana • Stuffed Cremini Mushrooms with Savory Herb, Mushroom, and Potato Filling • Double-Crusted Swiss Chard, Raisin, and Pine Nut Tart • Fresh Strawberry Sorbetto. (Organic eggs and dairy; wine will be served.)

February 28, Tuesday, 6:30 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | Website
Vegetarian Soups, Stews, and Salad Suppers hands-on
These substantial supper dishes take the chill off a winter’s evening. Each hearty soup or stew has found its perfect salad match, but mix and mate them as you like. No need for stocks here – each dish carries a full charge of flavor. Butternut Squash Soup with Crispy Shallots and Sage/Baby Greens Salad with Roasted Red Pepper Vinaigrette and Walnut-Crusted Goat Cheese Medallions • Smoky and Citrusy Columbian Black Bean Soup/ Romaine Salad with Crispy Tortilla Strips and Avocado “Caesar” Dressing • Herbed French Lentil Soup with Chard/ Arugula Salad with Roasted Pears and Parmesan-Walnut-Fennel Crisps • Columbian Sancocho Stew with Yucca and Plantains/ Watercress and Hearts of Palm Salad with Roasted Peppers and Capers with Homemade Plantain Chips and Red Wine Vinaigrette • Indian Spiced Cauliflower, Chickpeas, Potatoes, and Kale Stew/ Green Leaf, Date, and Cashew Salad with Tamarind Dressing. (Vegan; optional dairy. Wine will be served.)

February 29, Wednesday, 6:00 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
Inspired Turkish Cuisine hands-on
Located at the crossroads of two worlds – the Far East and the Mediterranean – Turkey boasts a rich and varied cuisine influenced by both cultures. Expand your horizons as you learn the finer points of this vibrant culinary tradition. Your efforts will be rewarded when we sit down to enjoy Zucchini-Dill Pancakes with Thickened Yogurt • Cherry Tomato and Herb Salad in Pomegranate Syrup Vinaigrette with Walnuts and Olives • Braised Baby Artichokes with Oranges and White Wine • Trout Baked in Parchment Stuffed with Almonds, Dates, Herbs and Sweet Spices • Iman Biyaldi (Eggplant Stuffed with Garlic, Tomatoes, and Parsley) • Chopped Romaine Salad with Scallions, Dill with Lemon-Garlic Citronette • Dolma Pilaf with Bulgur and Mint • Baklava with Rosewater and Pistachios. (Fish, wine and optional dairy; wine will be served.)

March 6, Tuesday, 6:30 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
Destination: Morocco hands-on
Fasten your seat belts for a heady North African culinary adventure. The traditional cuisine of this region is rich with aromatics, piquant condiments and healthful grains and greens. This is the land of colorful dishes and exotic herb and spice combinations. In this class, you’ll learn to prepare a variety of intensely flavored and healthy dishes that represent the best of Moroccan cuisine. Roasted Red Pepper-Sesame Pesto on Toasted Pita Triangles • Green Leaf Salad with Shallots and Pomegranate Molasses Vinaigrette • Chickpea Charmoula Strudel • Stuffed Chicken Breasts with Onions, Cinnamon, Almonds and Cherries • Quinoa-Carrot Pilaf with Saffron, Mint and Harissa Greens • Olive Oil Semolina-Walnut Cake. (Some organic chicken and eggs; wine will be served.)

March 29, Thursday, 6:00 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
Authentic Indian Curries hands-on
Curry is a traditional Indian style of cooking in which food is braised with seasonings over low heat and not – as most of us think - a yellow spice that comes in a jar. Here we’ll make four classic curries, any of which serves beautifully as a main course, along with exotically spiced side dishes, griddle-baked traditional bread, and the welcome coolness – or is it the heat? – of gingered ice cream. Classic Chicken Curry • Goan Green Coconut Curry with Shrimp • Gujarat-Influenced Sprouted Mung Bean Curry • Northern Style Halibut Spinach Curry • Coconut Green Beans with Mustard Seeds • Cardamom Basmati Rice • Walnut and Yogurt Chutney • Aloo Paratha • Ginger Ice Cream. (Organic eggs, chicken, dairy, and fish; beer will be served)

April 2, Monday, 6:30 – 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
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 Medames • Braised Chickpeas with Spinach and Preserved Lemons • Pita Fattoush Salad with Dates, Hazelnuts, and Optional Feta • Quinoa Tabouli • Smoky Baba Ghanoush • Pan-Fried Falafel with Tarator Sauce. (Vegan; optional dairy in one dish. Wine will be served.)

April 21, Saturday, 1:00 – 4:30 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
Beyond Chicken: Other Great Choices for Poultry hands on
Doesn’t turkey—lean, protein-rich and densely nutritious deserve more time on your table than a holiday or two a year? Once you have these easy, delicious and extraordinary methods for cooking fowl, you’ll be able to delight and impress your guests. The menu includes such delectables as Cornish hens that take only 20 minutes from start to finish, crispy duck legs rendered in their own fat, and creamy liver paté even for those who don’t think that they like liver. Butterflied Herbed Cornish Hens Cooked Under a Brick • Duck Confit • Sautéed Quail over Lentil Salad with Corn, Fennel, Red Peppers and Caramelized Shallots • Ginger and Star Anise Marinade-Roasted Turkey Legs • Pomegranate-Glazed Duck Breast • Pastured Chicken Liver Pâté with Parsley and Ramps.

April 23, Monday, 6:30 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
Tempeh Temptations hands-on
This ultra-nutritious soy food, packed with protein and B vitamins, has great culinary versatility and is a staple in vegetarian cuisine. To make the most of its flavor and texture, it must be cooked properly, and Myra will show you the best techniques for doing so. She will also demonstrate 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 • Indonesian-Style Fried Tempeh with Sweet and Sour Glaze • Homemade Tempeh Reubens with Ruby Kraut. (Vegan; wine will be served.)

May 3, Thursday, 6:30 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
Casual Entertaining for the Vegan or Vegetarian hands on
Here are recipes created especially for those days when you want to kick back, relax with family and friends, and enjoy delicious and nutritious meals that are perfect for the warmer months ahead. High-Protein Vegetarian Burger with Sprouted Mung Beans, Red Rice, and Sunflower Seeds • White Bean and Roasted Garlic Panini with Parsley-Mint Pesto and Roasted Vegetables • Black Bean-Quinoa Burger Vegetable Gratin (optional vegan) • Creamy Tuscan Roasted Tomato Soup with optional Parmesan Tuiles • Cajun-Spiced Roasted Sweet Potato “Fries” • Confetti Slaw with Ginger-Caraway Cider Vinaigrette • Cherry Almond Date Smoothies. (Vegan; optional dairy. Wine will be served.)

May 3, Thursday, 1:00 – 4:30 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
The Festive Flavors of Cinco de Mayo hands-on
It’s Cinco de Mayo, so let’s party Mexican style! But 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 others. Tortilla Soup • Strawberry Guacamole with Jicama Chips • Asparagus 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 • Coconut Flan with Roasted Banana-Chocolate Sauce. (Fish, organic dairy and eggs; Mexican beer will be served.)

May 7, Monday, 6:30 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
Eggs: The Basics and Beyond hands-on
Using fresh-from-the-farm pastured eggs, in this techniques class you’ll learn and practice the best ways to prepare eggs – first, simply scrambled, fried, poached, and hardboiled – then, magnificently as French-and American-style omelets, Italian frittata, Persian kuku, deviled eggs, and the ultimate soufflé. You will master emulsions in two types of homemade mayonnaise and discover the proper way to whip egg whites and use them to make an ethereal dessert. Wild Lox, Goat Cheese and Tarragon Omelets • Avocado-Goat Cheese-Pickled Red Onion Omelets • Asparagus, Ricotta, and Raw Milk Parmesan Italian Frittata • Crusty Spinach-Ricotta-Raw Milk Gruyère Kuku • Deviled Eggs with Two Types of Homemade Mayonnaise • Make-Ahead Chocolate Soufflés. (Pastured eggs and organic dairy; one recipe includes fish. Wine will be served.)

June 26, Tuesday, 6:30 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
Summer Salad Suppers hands-on
Salads refresh us with their colors and textures, build us up without weighing us down, and simplify our cooking and entertaining. With or without the punch of added protein, each of Myra’s hearty, gorgeous, vitamin-packed main-course salads can stand alone and is perfect for any day or occasion. Edamame and Wild Rice Salad with Spelt Berries and Grapes with Orange-Cumin Dressing • Romaine and Cabbage Salad with Sesame-Orange Dressing with Teriyaki Wild Salmon or Tofu • Escarole and Wild Spinach Salad with Marcona Almonds, Nectarines and Ricotta Salata with Blueberry Vinaigrette and Almond Crusted Chicken Cutlets • Beet, Watermelon, and Arugula Salad with Caramelized Pecans, Feta, and Shrimp • Wild Green and Herb Salad, Golden Balsamic-Lemon Vinaigrette with Heirloom Tomato-Mozzarella Stack with Mixed Herbed Pesto • Black Kale and Romaine Caesar Salad with Sole Meunière. (Dairy; optional fish and organic chicken will be used. Wine will be served.)

June 29, Friday, 6:00 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
A Delicious Seasonal Dinner Party hands-on
Summer is here and10:00 seasonal treasures crowd the markets. Tonight we’ll showcase them all in this spectacular dinner party menu. The three main dishes are unusual and delicious; the sides are dramatic and surprising. To finish it all, you’ll prepare and work with pastry dough to create a luscious dessert. Edamame with Lapsang Souchong Salt • Braised and Gratinéed Baby Artichokes • Olive Oil-Poached Halibut with Broccoli Rabe Pesto • Poached Chicken Salad with Sugar Snap Peas and Garlic Scapes with Tarragon Vinaigrette • Semolina Gnocchi with Fresh Fava Bean Purée • Sautéed Radishes with Lemon Dill Butter • Berry Crostata à la Mode. (Fish, organic chicken, dairy and eggs; wine will be served.)

July 12, Thursday, 6:30 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
Cracking the Coconut hands-on
Get acquainted with one of the world’s most nutritious fruits and learn about its superlative health benefits. 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 • Coconut Sorbet with Mango and Frozen Grapes (Organic chicken and fish will each be used in one recipe; wine will be served.)

July 19, Thursday, 6:00 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
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 Roasted Shallot Cashew-Coconut Milk Sauce and Vegetables with Balsamic-Sautéed Fresh Corn with Quinoa • Fresh Corn Polenta With Pesto Shrimp And Vegetables • Grilled Jumbo Shrimp In The Shells With Lemon And Fresh Oregano • Pan-Seared Scallops With Fermented Black Bean Sauce • Shrimp And White Bean Salad With Herbed Vinaigrette • Grilled Scallops And Fresh Apricots With Mustard Dressing over Bruschetta • Shrimp With Braised Peppers And Tomatoes (Seafood will be used, wine will be served)

July 20, Friday, 6:00 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
The Best of 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. Wine will be served.)

July 24, Tuesday, 6:30 – 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
Summer Salad Suppers hands-on
Salads refresh us with their colors and textures, build us up without weighing us down, and simplify our cooking and entertaining. With or without the punch of added protein, each of Myra’s hearty, gorgeous, vitamin-packed main-course salads can stand alone and is perfect for any day or occasion. Edamame and Wild Rice Salad with Spelt Berries and Grapes with Orange-Cumin Dressing • Romaine and Cabbage Salad with Sesame-Orange Dressing with Teriyaki Wild Salmon or Tofu • Escarole and Wild Spinach Salad with Marcona Almonds, Nectarines and Ricotta Salata with Blueberry Vinaigrette and Almond Crusted Chicken Cutlets • Beet, Watermelon, and Arugula Salad with Caramelized Pecans, Feta, and Shrimp • Wild Green and Herb Salad, Golden Balsamic-Lemon Vinaigrette with Heirloom Tomato-Mozzarella Stack with Mixed Herbed Pesto • Black Kale and Romaine Caesar Salad with Sole Meunière. (Dairy; optional fish and organic chicken will be used. Wine will be served.)

July 25, Wednesday, 6:30 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
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 • Braised Grouper in Green Curry Sauce • Cumin Cornmeal-Crusted Sautéed Tilapia with Avocado Sauce • Creole Salmon Cakes with Olive Muffaletta Topping. (Wine will be served.)

August 27, Monday, 6:30 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
Tempeh Temptations hands-on
This ultra-nutritious soy food, packed with protein and B vitamins, has great culinary versatility and is a staple in vegetarian cuisine. To make the most of its flavor and texture, it must be cooked properly, and Myra will show you the best techniques for doing so. She will also demonstrate 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 • Indonesian-Style Fried Tempeh with Sweet and Sour Glaze • Homemade Tempeh Reubens with Ruby Kraut. (Vegan; wine will be served.)

September 7, Friday, 6:00 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
Sunny Days in Provence hands-on
Inspired by the lush Provencal 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.)

September 24, Monday, 6:30 - 10:00 p.m.
The Natural Gourmet Institute for Health & Culinary Arts | 212 645-5170 x0 | 48 W 21 St, 2nd Fl, bt 5 & 6 Ave | | Website
Bold Southwest Vegetarian Entrées hands-on
As the change of weather 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, bake muffins, and way more. 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 • Spiced Chocolate Espresso Pudding. (Organic dairy and eggs; beer will be served.)