Myra Kornfeld  

Corporate Events On Location at The Natural Gourmet

Corp event photo 1Whether it's a corporate team building or private cooking event such as a birthday or shower, the Natural Gourmet provides a lovely venue to make your hands-on cooking experience deliciously memorable.

The event begins with wine and passed appetizers ready when you arrive.

Next, you and your group will cook the entire meal from the chosen menu that Myra designed for you. You then relax and sit down to eat with your group, as the staff plates and serves your creations. Corp event photo 2

Ingredients are of the highest quality, from organic poultry, dairy, and eggs to high quality oils. Aprons and knives are supplied. We can accommodate from 10 to 50 people for the cooking events. Price ranges from 145 to 175, including wine, tax and tip. There are no hidden charges. A typical event runs 3 to 31/2 hours: 1/2 hour for wine and hors d'oeuvres, 11/2 hours of cooking, then a sit-down, full-service three-course dinner where you all enjoy the meal you've made. Wine is served throughout the event. Corp event photo 3

Some of the companies Myra has led cooking events for include American Express, Colgate- Palmalive, Jurlique, Gap, Banana Republic, Massius, Credit-Suisse, Alliance-Bernstein, Yahoo, Abbott, Andrews Kurth, Virgin Atlantic, and the FDNY Counseling Service Unit.


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Contact Judith Shapiro from 4:30 to 11:00 p.m. weeknights at 212.645.5170 Ext. 0 or email her at Jshapiro@naturalgourmetinstitute.com.

Address Information:
Natural Gourmet Institute For Health And Culinary Arts
48 W. 21st Street, Second floor
New York, NY 10010








Here's what people had to say...

Corp event photo 5"Having a culinary event coordinated and executed by Myra was an extraordinary experience. Not only did the participants learn how to create culinary delicacies, it was also a great time to socialize. Myra created an environment perfect to catch up with old friends and to meet new ones. And, best of all, after indulging in the spectacular culinary creations everyone left fully satiated!"
--Bonnie Gang, LMSW--Counseling Service Unit of the FDNY


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"Our holiday cooking event was a unique and successful team-building event for our company. Corp event photo 6Myra and her staff at Natural Gourmet made this a memorable, fun and delicious activity."
-- Lisa Abbatiello, CEO, Masius l Publicist Consultants


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"Myra, allow to me to THANK YOU for creating such a wonderful experience. I am thrilled that you were able to design this event around our needs, including a great menu and a punctual beginning and ending time. Corp event photo 7Your menu selections all had a great variety and had something for everyone. We made our own dinner, ate well and enjoyed a great team building event. Our meal turned out delicious and the "chocolate cake for dessert was the best". From the roasted chicken to the garlic spinach and balsamic vinaigrette and hazelnut salad, we enjoyed every minute. I am thrilled with how the event turned out. We all had a great time."
--Marcela Bona, Gap




Sample Menus

Passed Appetizer:
Walnut-crusted warm goat cheese crostini
Pissaladiere (caramelized onion pizzas)


Salad:
Baby Greens Salad with Reduced Balsamic and Hazelnut Oil Vinaigrette
Caramelized hazelnuts


Main Course:
Butterflied Barbequed Spice-rubbed Chicken with Barbeque Sauce
Fresh Corn Fritters
Wine and Herb-braised Baby Artichokes


Dessert:
Individual Brown Butter Berry Galettes
Vanilla Ice Cream
  Passed Appetizer:
Bruschetta with White Bean, Roasted Garlic, and Sundried Tomato Dip
Mushroom Tart with Parmesan Crust


Salad:
Baby Greens Salad with Roasted Red Pepper Vinaigrette

Main Course:
Southwest Style Spice-Rubbed
Butterflied Roasted Chicken
Cranberry Sauce
Mashed Sweet potatoes and Turnips with Caramelized Shallots
Maple-Mustard Beer Braised Brussels Sprouts
Roasted Green Beans with Orange Zest and Red Onions


Dessert:
Chocolate Molton Cakes
Raspberry Coulis and Vanilla Ice Cream
  Appetizer:
Roasted Red Pepper Pesto with Almonds and Sesame Seeds
Pita Crisps and Assorted Olives


Salad:
Green Leaf Salad with Crispy Shallots and Orange-Pomegranate Vinaigrette

Main Course:
Breasts of Chicken Stuffed with Onions, Cinnamon, Almonds, and Cherries
Chickpea Charmoula Strudel
Quinoa-Carrot Pilaf Saffron, Mint, and Spices
Harissa Spinach


Dessert:
Baked Whole Seckel Pears with Spiced Pomegranate Syrup
Semolina cookies
Vanilla ice cream



© 2017 Myra Kornfeld