Public ClassesChefs' Training Program
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

Health-Supportive Cooking & Specialty Classes / Market Tours

Calling All Locavores: Homemade Bread and Market Menu--Live from Union Square
Market Tour and Partial Participation

Join chef instructor and cookbook author Jay Weinstein for a true market-to table culinary adventure. You’ll start this class by preparing dough for focaccia. Then, while it’s rising, Jay will lead the way to the Union Square Greenmarket where you’ll learn to shop the way market-driven chefs do – by choosing what’s local and seasonal. The ingredients you select will determine the menu. You’ll learn to improvise rather than solely rely on recipes. Market purchases might include freshly-caught fish, farm-fresh eggs, dairy, wine and a bounty of locally-grown produce. When you return to the classroom, you’ll focus on technique as you help Jay prepare a seasonal meal, bake off the bread, and sit down to savor everything, feeling content with the knowledge that you have just supported your local farmers. (Vegetarian-friendly; wine will be served.)

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Instructor: Jay Weinstein
  • Saturday, July 12, 10:00 am - 4:00 pm
    Space AvailableClass Code: 70_SS14

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