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Natural Gourmet Institute for Food & Health

Elliott Prag is a full-time instructor in the NGICTP and a part-time instructor in the Institute's public classes.  In addition Elliott has worked as a restaurant chef, personal chef, caterer, and recipe developer for Vegetarian Times.

 

 

Health-Supportive Cooking & Specialty Classes / Cooking Techniques & Specialty Classes

Essential Cooking & Cutting Techniques for the Vegan, Vegetarian, and Flexitarian
Hands-On

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. Our chef instructor 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, fruits and herbs for ease and efficiency in the kitchen.

** Please note that for the November Essentials, Session 1 on 11/1/12 was canceled due to the hurricane. Material from Session 1 will be covered across Sessions 2, 3, & 4.

Session 1 - Pressure Cooking, Steaming, Braising, Blanching: Pressure-Cooked Creamy Gingered Carrot Soup • Pressure-Cooked Chunky White Bean Soup with Garlic and Basil Pesto • Borscht with Dilled Cashew Sour Cream • Herb-Laden Streamed Grain Salads using Bulgur, Quinoa, and Whole Wheat Couscous with Blanched Vegetables and Almonds • Braised Hearty Greens using Green Kale, Collards and Lacinato Kale in Pressure-Cooked Smoky Chile-Infused Vegetable Stock with Blanched Carrot and Daikon Matchsticks. (Vegan)

 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 Pastas • Wilted Spinach, Swiss Chard and Beet Greens with Caramelized Onions • Poached Seasonal Fruit in Juice or Wine Reduction Sauce with Optional Raw Blue Cheese. (Vegan; optional dairy)

 Session 3 - Roasting, Grilling, Par-Boiling, Sautéing, Melting: Antipasti of Roasted Peppers, Roasted Garlic, and Smoky Baba Ghanoush 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 • Grilled Pineapple • Chocolate Truffles. (Vegan; optional organic poultry)

 Session 4 - Stir-Frying, Broiling, Baking, Toasting: Assorted Vegetable Stir-Fry with Shoyu-Ginger Slurry Sauce • Toasted Sesame Seeds • Soba Noodles • Baked Brown Rice • Broiled Tofu or Wild Salmon with Lemon Caper Sauce • Baked Orange and Lemon Pressed Nut Crust Tarts with Cashew Coconut Cream or Freshly Whipped Cream. (Vegan; optional fish and organic dairy. Wine will be served.)

 

 

 

 

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Instructor: Elliott Prag
Fee:$495.00
  • Thursday, April 24, 6:00 pm - 10:00 pm
    Thursday, May 1, 6:00 pm - 10:00 pm
    Thursday, May 8, 6:00 pm - 10:00 pm
    Thursday, May 15, 6:00 pm - 10:00 pm
    Space AvailableClass Code: 17a_SS14
Other classes for this course are also available:
  • Monday, September 8, 6:00 pm - 10:00 pm
    Monday, September 15, 6:00 pm - 10:00 pm
    Monday, September 22, 6:00 pm - 10:00 pm
    Monday, September 29, 6:00 pm - 10:00 pm
    Space AvailableClass Code: 17b_SS14

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