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.