They understand and appreciate the importance and impact of organic, plant-based cuisine. We are thrilled to be aligned with this like-minded community.
New York, NY (PRWEB) May 09, 2014
On Tuesday, May 13, 2014, Natural Gourmet Institute and Le Pain Quotidien will hold an exciting and new organic and seasonal cooking class featuring a Spring Festival Salad. The class will be the first in a series of fun, and interactive cooking classes that will teach the community to make delicious and healthy dishes using local and seasonal ingredients.
Natural Gourmet Institute and Le Pain Quotidien are thrilled to launch this intuitive partnership. Both companies focus on local, organic, and seasonal cuisine, with clientele who are health-conscious and highly invested in the quality of their food. Le Pain Quotidien’s seasonal menus incorporate many of the health-supportive ingredients that are the cornerstone of Natural Gourmet Institute’s philosophy, including plant-based proteins, seasonal fruits and vegetables, a variety of whole grains, as well as organic and locally-sourced ingredients.
“Le Pain Quotidien is the ideal partnership for us,” says Anthony Fassio, CEO of Natural Gourmet Institute. “They understand and appreciate the importance and impact of organic, plant-based cuisine. We are thrilled to be aligned with this like-minded community.”
At the first organic and seasonal cooking class, Chef Olivia Roszkowski will discuss how to deliciously prepare health-supportive whole foods, teach students how to formulate the perfect salad dressing, and demonstrate fast and effective food styling techniques you can use when plating your creations. Students will gain valuable hands-on professional knife skills and learn the tricks of the trade while cutting a variety of vegetables. Students will also learn to make the featured Spring Festival Salad, which will include a colorful range of whole ingredients featuring crisp carrots, slivered red onion, marinated black olives, peppery arugula, and creamy avocado, finished with a classic, freshly-made balsamic vinaigrette. Students will learn to incorporate and showcase seasonal produce such as artichokes and radishes, and add crunch with a sunflower seed garnish, to elevate their dish to the next level.
The class will conclude with a seated Spring Festival Salad course paired with local wine, along with an antipasti tasting from Les Moulins Mahjoub.
The class costs just $25 and is open to the general public. Guests can register online here.
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About Natural Gourmet Institute
Founded in 1977 by Annemarie Colbin, Ph.D., Natural Gourmet Institute (NGI) is the international leader in health-supportive culinary education. Natural Gourmet Institute’s Chef’s Training Program is a comprehensive and professional program that trains students to meet the growing demand for culinary professionals who are able to make the connection between food and health. Natural Gourmet Institute also offers public intensives, hands-on instruction, demonstrations and lectures for the healthy cooking enthusiast. On Friday night, the school is transformed into an intimate dining room, where NGI’s Chef’s Training Program students and instructors prepare a three course vegetarian Friday Night Dinner that is innovative, delicious and beautifully presented.
About Le Pain Quotidien
Founded in Brussels, Belgium in 1990 by Alain Coumont, Le Pain Quotidien is a bakery and restaurant that serves simple, wholesome and sustainable food, made with organic and local ingredients whenever possible. With over 200 locations worldwide, including over 70 in the United States, Le Pain Quotidien invites guests to break bread and relax with friends and neighbors around the communal table.