The Main Course - Winter 2020 - 31

Meatless Monday Through
Sunday: Spring/Summer Edition
Monday, March 2, 6:30-10:30 p.m.
Wednesday, April 15, 6:30-10:30 p.m.
$125 D 1 session D Level 1
We've taken the Meatless Monday campaign and
applied it to any day of the week. Learn how to
incorporate more vegetables, whole grains and
beans into your diet with ease. These recipes with
take you beyond Monday with robust yet simpleto-prepare vegan dishes. We'll also discuss the
health benefits of a vegetarian diet, the best sources
for protein, and how to obtain important vitamins
and minerals. On your menu: nori Caesar salad
with cauliflower "croutons" and hemp seed
"Parmesan"; watermelon gazpacho with kale chips
and avocado crème; baked herb polenta with roasted
romesco sauce; French lentil and toasted sunflower
seed burgers with red cabbage slaw; grilled summer
squash, zucchini and portobello mushroom kebabs;
and stone fruit almond crisp with lavender coconut

Showstopping Vegetable Dishes
Jackie Newgent
Monday, March 30, 6-10 p.m.
$125 D 1 session D Level 1
Vegetables aren't just good for you; they're trendy,
too. Jackie Newgent will showcase how to
transform vegetables from their traditional role as
a side dish to a starring role on the plate. You'll
learn high-flavor techniques to make veggies
mouthwatering to vegetarians and nonvegetarians
alike, by indulging in a menu including: curry
zucchini satay with coconut cauliflower "rice" and
cashews; vibrant fuchsia beet and greens linguine
with goat cheese; smoky vegan carrot hot dogs;
grilled asparagus mimosa with crispy fried eggs;
portobello bacon BLT sliders; grilled eggplant
roulades with herbed goat cheese and charred
balsamic tomato relish; roasted cauliflower steak on
purple cauliflower purée with chive pesto; and fudgy
pumpkin brownie "pops."

Luscious and Lean Vegetarian:
Spring Dishes
Jackie Newgent
Tuesday, April 21, 6-10 p.m.
$125 D 1 session D Level 1
Indulge in great-tasting, seasonal vegetarian
cuisine - whether you're a vegetarian or simply
choose to eat meatless some of the time. Jackie
Newgent shares her high-flavor, nutrient-rich
cooking techniques with everyone. While
enlightening you on the benefits of plant-based
eating, you'll make and feast on a bountiful menu
that includes: dill freekeh and roasted carrot salad;
farro salad with mizuna, goat cheese and goji berries;
spring sesame soba bowl; Creole vegan jambalaya;
farmers market mushroom and asparagus flatbread
pizzas; Caribbean bean and seasonal veggie "stir-fry"
with coconut rice; roasted cauliflower "steak";
Southwestern pecan "meat" tacos; and double
chocolate zucchini bread.

Vegetarian Turkish Essentials
Jennifer Abadi
Tuesday, April 28, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
These sweet and savory specialties prove that you
don't need meat to capture Turkish cuisine's

distinct flavors, which use mint, yogurt, cinnamon,
rosewater and much more. Jennifer Abadi guides
you through the country's unique blend of
influences from Europe, Asia and beyond -
perfect for a menu that includes: red lentil, bulgur,
and mint soup; stuffed grape leaves with rice,
currants, pine nuts and mint; cooked collard green
salad with rice, tomatoes, peppers and yogurt-garlic
sauce; baked eggplant halves with tomatoes, onions,
garlic and peppers; white bean stew with olive oil,
tomatoes, and sweet and hot paprika; and for
dessert, Ottoman rice flour pudding with rosewater
and ground pistachios.

Eat the Rainbow
Ann Ziata
Monday, May 11, 6-10 p.m.
$125 D 1 session D Level 1
Feast your eyes on the rainbow of plant-based
cuisine! Naturally bright colors are nature's way of
telling us that our food is nutritionally dense and
high in antioxidants and vitamins. Join Chef Ann
Ziata in celebrating the beautiful pigments of fruits
and vegetables, and how to cook each color to
further boost its vibrancy and nutrition. Under
Chef Ann's guidance, you'll make brilliantly
creative and colorful dishes like: purple potato soup
with cashew crème and balsamic reduction; black
bean and red rice burgers with blueberry cucumber
salsa; baked rainbow carrot fries with apricot
ketchup; confetti kale slaw with orange-shallot
dressing; and matcha cacao truffles.

Superfoods: Fresh and Fabulous
Jackie Newgent
Friday, May 15, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
The so-called superfoods are rich in healthprotective phytonutrients, including antioxidants
- and they taste great too. Jackie Newgent will
guide you in creating a delicious menu full of
refreshing, health-promoting berries, tomatoes,
greens and more. You'll prepare and feast on: citrus
bulgur salad with fresh herbs and toasted almonds;
buckwheat soba noodle bowl with peppers and
pomegranate tamari; Lebanese salad with lemony
tahini dressing and crispy chickpeas; caramelized
onion soup with thyme; vegetarian BLT sandwich
with eggplant "bacon"; Indonesian tempeh and
veggie stir-fry; sesame-crusted tuna steaks on wild
greens; savory superfood oatmeal with kale, criminis
and free-range eggs; and fudgy bittersweet no-sugaradded brownies.

The Vegan Grill
Peter Berley
Wednesday, April 29, 6-10 p.m.
$125 D 1 session D Level 1
Grilling goes vegan with James Beard Awardwinning cookbook author Chef Peter Berley!
Maximize your flavor through beautiful char as you
work with vegetables, tempeh, tofu, arepas and
more to give grilling fans that depth they desire!
Chef Berley guides you through a vegan menu of:
panisse with grilled tomato tapenade; grilled
radicchio and red onion salad with walnut
vinaigrette; grilled squash and peppers with mint
vinaigrette; spicy grilled marinated tofu; Moroccanstyle tempeh kebabs with chermoula; and grilled
arepas with smoky salsa verde.

The Ayurvedic Kitchen: Winter Edition
Rich LaMarita
Sunday, February 16, 9:30 a.m.-4:30 p.m.
$195 D 1 session D Level 1
Ayurveda is a 5,000-year-old science of life, rooted in the knowledge and practices of Vedic
India. It is designed to help people achieve long life, health and balance. In this one-day
workshop led by Chef Richard LaMarita (a student and practitioner of Ayurveda for over 30
years), we will introduce the fundamental principles of Ayurvedic knowledge and practical
applications, including diet. You'll learn about the nature and understanding of consciousness;
the five elements and their relation to the three doshas; the definition of health in Ayurveda;
how to identify your dosha (body type) and imbalances; the three cornerstones of the
Ayurvedic diet; the science of digestion (agni, ojas and ama); detoxification procedures; herbal
remedies and medicinal uses of spices; and pulse diagnosis. The morning will be spent in
lecture; then we'll spend the afternoon in the kitchen with hands-on cooking. We'll make:
mushroom rasam (soup) with roasted hazelnuts; paratha wrap with curry eggplant, Russian kale
and paneer; tamarind chutney; sweet onion curry; poha (flattened rice) with leeks, turmeric and
cashews; roasted pineapple with ginger syrup; and jasmine-scented coconut-cream whipped

Gluten-Free Breakfast Baking
Michelle Tampakis
Monday, January 20, 6:30-10:30 p.m.
$125 D 1 session D Level 2
Having a gluten allergy does not mean that
you can no longer indulge in eating baked
goods or, even better, in making them!
Michelle Tampakis will teach you to make:
brown sandwich bread; cinnamon raisin
bread; morning glory muffins; almond coffee
cake; banana bread; lemon cheese tart; and
chocolate hazelnut tart.

Vegan Chocolate Desserts
Thursday, February 6, 6:30-10:30 p.m.
Saturday, April 25, 6-10 p.m.
$125 D 1 session D Level 1
Bring on the chocolate, without any of the
eggs, cream or butter! These totally vegan
desserts are total crowd-pleasers - and if
you're a chocoholic, you'll definitely go home
satisfied. Enjoy making and then devouring:
chocolate cupcakes with fudge ganache; raspberry brownies; orange-cardamom-chocolate
ganache truffles; and mango and coconut
chocolate bark.

Vegan Teatime
Winter Desserts
Ann Ziata
Wednesday, February 12, 6-10 p.m.
$125 D 1 session D Level 1
These sweet and attractive dishes are perfect
for entertaining along with a warm cup of tea
in the winter - and they're vegan, so everyone can enjoy them! You will make and then
enjoy a menu of: lavender dark chocolate
brownies; Black Forest sticky buns with cherry
almond filling; pumpkin spiced crumb cake
with vanilla whipped topping; and hazelnut
espresso chocolate chip cookies.

Vegan and Gluten-Free
Thursday, March 12, 6:30-10:30 p.m.
Wednesday, April 29, 6:30-10:30 p.m.
$125 D 1 session D Level 1
You'd hardly know that these classic baked
goods don't use any eggs, butter or flour.
Making these vegan and gluten-free tarts,
brownies, cookies and requires the ideal
mixture of flours and other select
ingredients...but your guests won't even
notice! We'll make baked goods perfect for
any audience, including: almond fruit tart;
dark chocolate brownies; chocolate chip
cookies; and blueberry swirl cheesecakes.

Vegan Teatime
Spring Desserts
Ann Ziata
Friday, April 24, 1-5 p.m.
$125 D 1 session D Level 1
Plant-based chef Ann Ziata wants you to
enjoy vegan treats with your tea - and these
satisfying bites of joy never disappoint! You'll
make teatime brownies, buns, cakes and
cookies, then enjoy them with the rest of your
cooking team. Your menu includes: rosemary
olive oil dark chocolate brownies; strawberry
rhubarb sticky buns with rosewater whipped
topping; coriander carrot-date cake with crème
fraîche; and salted lemon chocolate chip

Natural Gourmet Center Certificate Programs
in Food Therapy and Culinary Nutrition
As a leader in health-supportive culinary education, we understand that students are interested in many aspects of the food system.
The Natural Gourmet Center's interactive and dynamic Certificate Programs are designed to give students the opportunity to gain
first-hand experience and expertise in the areas of Food Therapy and Culinary Nutrition. By working with accomplished chefs, industry
experts and partners, the Certificate Programs allow students to further develop their knowledge and gain new perspectives on exciting and essential components of the Better Food Movement.

Food Therapy Certificate Program

Culinary Nutrition Certificate Program

Mon-Fri, February 17-28, 9 a.m.-4 p.m.
Mon-Fri, July 13-24, 9 a.m.-4 p.m.
Mon-Fri, November 9-20, 9 a.m.-4 p.m.
$5,750 D 10 sessions D Level 2
It is no secret that proper nourishment can be a powerful aid to the healing process. The Food
Therapy certificate program curriculum covers whole-systems biology, core nutritional imbalances,
and how to translate a dietary prescription into practical meal planning and preparation. Instruction
includes how specific diets and cooking techniques relate to a range of illnesses. Led by Chef Celine
Beitchman, MS., ICE's director of nutrition education, and chefs professionally trained in healthsupportive cooking, the course consists of lectures, meal planning, case study discussions and kitchen
lab sessions.

Mon-Fri, March 16-27, 9 a.m.-4 p.m.
Mon-Fri, June 8-19 , 9 a.m.-4 p.m.
Mon-Fri, September 28-October 9, 9 a.m.-4 p.m.
$5,750 D 10 sessions D Level 2
The Culinary Nutrition certificate program at the Natural Gourmet Center offers students an
in-depth and hands-on exploration of evidence-based nutrition. The program explores the science
of nutrition, trends and specialized diets, and nutrition in the marketplace, all through lectures and
kitchen labs. Led by Chef Celine Beitchman, MS., ICE's director of nutrition education, the
curriculum is taught by experts from the food, health and nutrition fields. Upon completion of the
course, students will have experience incorporating the fundamentals of nutrition into their culinary

This course covers:
3 Concepts in health and wellness, knife skills and cook tech.
3 Diet, the gastrointestinal system and an introduction to "kitchen pharmacy."
3 Microbiome, gut health and cooking the Gut and Psychology Syndrome (GAPs) diet.
3 Food and the immune system.
3 Celiac disease, and gluten-free meal planning and cooking.
3 Diet and the musculoskeletal system.
3 An introduction to anti-inflammatory cooking.
3 Detoxification Systems and Concepts in Raw Food Cooking

This course covers:
3 Food-based macronutrients.
3 Vegan and Vegetarian Nutrition.
3 Econutrition and Sustainable Food Systems
3 Farm-to-table and root-to-frond cooking.
3 Food allergies and allergy-free cooking and alternative diets.
3 Macrobiotic, paleo, raw and Ayurvedic cooking.
3 Sports Nutrition and Weight Management
3 Gut Health and Low FODMAP cooking

Each full day consists of a lecture and kitchen lab. Students are expected to attend all lectures, take notes as required and actively participate in class discussions
and group projects. Students will work in assigned groups to complete the outlined kitchen lab assignments.

For more information, call 888.961.CHEF

The Main Course - Winter 2020

Table of Contents for the Digital Edition of The Main Course - Winter 2020

Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Health-Supportive Culinary Arts
Culinary Management Program
Hospitality Management Program
Bread Baking
Cake Decorating
Demonstrations; First Fridays
Classes with Michael Laiskonis
Food Media
Culinary Management & Business
Beverage Management Program
Program Overview
Knife Skills; Technique
Techniques of Cooking
Butcher Block; Meat & Poultry
Fish & Seafood; Surf & Turf
American; Basics
Ingredient Focused
Italian; Pasta; Pizza
French; Asian; Alumni News
The Essential Cuisines
International; Holiday
Brunch & Entertaining
Vegan & Gluten-Free
Couples´ Cooking
Techniques of Pastry & Baking
Cake Decorating
Pastry & Baking; Chocolate
Bread; Sugar; Macarons
Wine; Wine & Food Pairing
Essentials of Wine; Mixology
Beverages; Professional Mixology
The Main Course - Winter 2020 - Cover1
The Main Course - Winter 2020 - 2
The Main Course - Winter 2020 - 3
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Frequently Asked Questions
The Main Course - Winter 2020 - Culinary Arts Program
The Main Course - Winter 2020 - Pastry & Baking Arts Program
The Main Course - Winter 2020 - Health-Supportive Culinary Arts
The Main Course - Winter 2020 - Culinary Management Program
The Main Course - Winter 2020 - Hospitality Management Program
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Demonstrations; First Fridays
The Main Course - Winter 2020 - Classes with Michael Laiskonis
The Main Course - Winter 2020 - Culinary Management & Business
The Main Course - Winter 2020 - Beverage Management Program
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Knife Skills; Technique
The Main Course - Winter 2020 - Techniques of Cooking
The Main Course - Winter 2020 - 19
The Main Course - Winter 2020 - Butcher Block; Meat & Poultry
The Main Course - Winter 2020 - Fish & Seafood; Surf & Turf
The Main Course - Winter 2020 - American; Basics
The Main Course - Winter 2020 - Ingredient Focused
The Main Course - Winter 2020 - Italian; Pasta; Pizza
The Main Course - Winter 2020 - Latin
The Main Course - Winter 2020 - French; Asian; Alumni News
The Main Course - Winter 2020 - The Essential Cuisines
The Main Course - Winter 2020 - International; Holiday
The Main Course - Winter 2020 - Brunch & Entertaining
The Main Course - Winter 2020 - Health-Supportive
The Main Course - Winter 2020 - Vegan & Gluten-Free
The Main Course - Winter 2020 - 32
The Main Course - Winter 2020 - Couples´ Cooking
The Main Course - Winter 2020 - Techniques of Pastry & Baking
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Pastry & Baking; Chocolate
The Main Course - Winter 2020 - Bread; Sugar; Macarons
The Main Course - Winter 2020 - Wine; Wine & Food Pairing
The Main Course - Winter 2020 - Essentials of Wine; Mixology
The Main Course - Winter 2020 - Beverages; Professional Mixology
The Main Course - Winter 2020 - 41
The Main Course - Winter 2020 - 42
The Main Course - Winter 2020 - 43
The Main Course - Winter 2020 - Cover4