Join Food Tank for a Family Style Meal

Join Food Tank for a Family Style Meal
From, by Sarah Small

The Natural Gourmet Institute (NGI) has trained new and young chefs for nearly 40 years. More than 2,500 chefs from over 45 countries have graduated from NGI’s health-supportive culinary education program, including Bryant Terry, author of Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed; Amanda Cohen, founder of award-winning restaurant Dirt Candy; and Alexandra Jamieson, author and activist.

Every Friday night in New York City, students and instructors from NGI’s Chef Training Program prepare a family dinner using seasonal, local, fresh, traditional, and whole ingredients. Food Tank has the honor of being NGI’s community partner for the entire month of May. Tickets are US$45 and can be purchased here; dinners are BYOB. Ten percent of proceeds from May's Friday Night Dinners will benefit Food Tank.

Sample dinner menu for Friday, May 8:

This will be a buffet-style ramen party. The menu was developed by Chef Hideyo Yamada and is gluten-free.

  • SOUPS: Goma miso soup and shoyu soup
  • NOODLES: Thin rice noodles and ramen noodles
  • TOPPINGS: Stir-fried spicy cabbage with shimeji mushrooms, steamed baby bok choy with sesame oil, hard-boiled eggs, marinated tofu with Chinese five-spice sauce, and tender fish balls
  • SIDES: Baba ghanoush with rice crackers; Asian-spiced mixed nuts
  • DESSERT: Strawberry mochi ice cream, black bean brownie
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