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Natural Gourmet Institute for Food & Health

Jay Weinstein, trained at the Culinary Institute of America, is a New York based food writer, editor, culinary instructor, and author of three culinary books. He is a veteran of some of America’s finest kitchens, including New York’s Le Bernardin, Boston’s Restaurant Jasper, and The Four Seasons Hotel. His food articles and recipes have been featured in The New York Times, Travel & Leisure, Newsday, Time Out New York, National Geographic Traveler.. His latest book, The Ethical Gourmet, focuses on ecologically sustainable fine foods. He teaches culinary arts at the NGI. His website is jayweinstein.com.

Health-Supportive Cooking & Specialty Classes / Global & Regional Cuisine

Vegetarian Tapas Party
Hands-On

The Spanish tradition of tapas - small plates of beautiful food to be nibbled with cocktails or between lunch and a late dinner - has found a second home in American food culture. These irresistible finger foods make perfect hors d'oeuvres or appetizers. If you love to entertain - or just want to enjoy these for yourself - you won't want to miss this opportunity to create a dozen or more all-vegetarian tapas.  And Jay's croqueta and fritter techniques adapt beautifully to other types of dishes. Come and learn how to make Garlic-Laced Mushrooms • Spinach Fritters •  Patatas Bravas • Caramelized Onion Toasts • Crispy Battered Zucchini • Sweet Carrot Tempura • Stuffed Squash Blossoms • Fresh Bean Purée with Assorted Raw Vegetables • Poached Asparagus with Goat Cheese, Chives and Olive Oil • Truffled Celeraic Bites • Tiny Greek Salads on Endive Leaves • Vegetarian Croquetas Filled with Creamy Tempeh Bits.  (Some organic eggs, dairy and alcohol will be used and sangria will be served.)

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Instructor: Jay Weinstein
Fee:$110.00
  • Friday, August 8, 6:00 pm - 9:30 pm
    Space AvailableClass Code: 55_SS14

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