Ah, New York City, I love you! One of the many advantages to living in metro-NYC is the proximity to fine (as well as cheap) vegan dining and to the culinary arts. In January I took my first vegan cooking class at the Natural Gourmet Institute (NGI) and I was hooked. Now I’m always on the lookout for classes. I attended a beginning raw class at NGI in March and an advanced raw class at Organic Avenue in April.
Easy Affordable Raw with Andrea McNinch at NGI
I’ll admit, I felt disappointed when I walked in. I paid $10 more for this class than the one in January and discovered it was a demonstration class (though listed as “partial participation” in the promotional materials). I paid $110 in January and I got to cook three dishes and had my own station. This time I paid $120 and sat at a table and watched the class. Because I was at the back table, I could see best by looking at the screen.
Sort of like live TV?
Oh, and I guess the “partial” participation was when I was invited up to hold the tamper in the Vita-Mix (Um, I should confess that I ordered a Vita-Mix shortly after the class so I guess that “participation” was good for the economy.)
Okay so I got over being disappointed and focused on the class and the recipes:
- Olive-Sundried Tomato Tapenade (made with honey…boo!)
- Pistachio Tapenade Biscotti
- Avo Fries
- Wasabi Mayo
- Portobello Steak
- Almond Butter
- Coconut Butter
- 30-Second Nut Milk (made with honey)
- Crudites with Cashew-Red Pepper Cheese
- Kelp Noodles with Creamy Peanut Sauce
- Veggie Nori Wrap with Asian Nut Spread
- Herbed-Garlic Mashed “Potatoes”
- Caramel Apples
- Panna Cotta (made with honey)
Impressive, yes? The Portobello Steak, Kelp Noodles, Herbed-Garlic Mashed Potatoes (jicama) and Caramel Apples were my hand’s down favorites!
I was bummed that honey was used in a few recipes. Andrea did ask if anyone avoided honey–I was the only one–and she asked the staff to make the milk without honey. They didn’t. I wasn’t able to try the Panna Cotta, either.
I wanted to love the avocado fries but they were super-bland. But I think I can modify the recipe and jazz it up.
Andrea was very energetic and clearly an advocate for raw foods but I found her a bit scattered in her instruction. I did enjoy most of her recipes, though, and am happy to report that I tried two recipes at home the following weekend, the almond butter and caramel,
Overall, I enjoyed the class, but it wasn’t love. I am a huge fan of the Natural Gourmet Institute and though this class didn’t wow me, I will return in May for a hand’s on class.
Turns out, this was a demonstration class, too. In this case, for an advanced class, it worked. Russell James is a phenomenal instructor and he made it clear that this advanced class was less about the recipes and more about technique. And he was right. I learned so much about how to do things, from knife skills to tempering chocolate to fermenting and culturing.
And the recipes were fabulous!
Tempering Chocolate
Kimchee
Russell Jame is an innovative, creative chef–every morsel was delicious–and he is excellent at instruction (Kelly and I think he should host a cooking show).
I had two very different experiences with these classes. I learned far more in the advanced class but I walked away from both classes with excellent recipes and my creative juices were flowing.
35 thoughts on “A Tale of Two Raw Classes”
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I love Russell! I’m so thrilled that you got to learn so much from him. You don’t need to go to 105 now – it sounds like you got all the solid technique lessons done.
He was amazing. I’d still love to go to 105 to actually try the techniques myself. It’s one thing to observe and another to do. Someday…. In the meantime, I am taking a 3-day intensive with Christine Pirello in June. Can’t wait!
Great recap! The closeup of the cheese is torturous as my probiotic capsules have yet to arrive!
I wish 105 wasn’t so far away. Russell was incredible and made it feel like less of a demo.
From what I hear, Christina is a wonderful instructor. I used to watch her cooking show when I was younger and she was the first vegan chef that I ever experienced. I was blown away because I was probably 17 or so and had no idea what any of the ingredients were. She definitely inspired me.
Kelly, I think I’m making cheese today — I’ll be out of town all week so I won’t be tempted to dig in. How awesome to think I can have “cheeze” and crackers when I arrive home Sunday night! I’m waiting for my cacao butter and powder — I do have the chocolate silicone mold and candy thermometer, but this project will have to wait.
I would LOVE to go to 105. On my wishlist!
I got materials for Christina’s class — no recipes, bring my own knife and kitchen utensils. Yikes, this is hard core!
Omg, that macadamia cheese was amazing!!!! After he left we still had one circle left and were savoring it for days!!! I told him earlier that day I despise cheese but he certainly changed my mind with that one!
Lina, that macadamia cheese was off the hook! Truly, my favorite of the day. I’m making cashew cheese this weekend — hope to give the macadamia a try in a few weeks.
When living in NW Indiana it was slim pickin’s when it came to “raw” food fare, let alone Vegan. I never had the chance, due to schedule, to venture into Chicago for a class at Karyn’s. On our travels back to California we were fortunate enough to stumble upon 105 degrees for lunch. Being on a schedule to get from point A to B, a class didn’t fit into our agenda. I would highly recommend dining and taking a class, if you have the opportunity. Now being if California, my mind is doing somersaults as to which class to take first! 🙂 Thanks for sharing your experiences and views, demo vs. hands on. I can’t wait to take my first class!
How great that you dined at 105! I’ll bet you’ll have some terrific class choices in California — can’t wait to read all about it!
Hi JL,
I haven’t taken any classes, but I will be very soon. I will document my experience too.
Your almond butter and caramel look very good, indeed!
Love the photos too.
I have seen some of Russell’s videos and I enjoy how he does things.
Take care,
Evelyn
Evelyn, what classes will you take? I’m becoming addicted to cooking classes 🙂
i’ve always wanted to take a raw cooking class. or “uncooking” class. haha. I’ve been to whole foods cooking classes. There was a chef from lake austin spa. I loved it! But I do have to say, bloggers have been more of an inspiration to me these days, in terms of recipes, etc.
Oh, for sure, almost everything I make is from another blogger! LOL I think in the end I go to the classes to learn new techniques. Let’s just say cooking / food prep doesn’t come naturally to me. I need all the help I can get 😉
Great pics and re-cap! I have gone to a workshop at the Santa Fe Cooking school that was really awesome, but I was there for the foodie knowledge, and the kitchen part was not veg-friendly! It was still interesting and fun though 🙂
Thanks, Lisa! I agree with you – take from it what you can!
So jealous you got to meet Russell James!! He is my fave for sure. I hope he is planning on making the rounds so I can see him somewhere.
I have been to mostly noninteractive classes for raw food prep but I do learn a lot just from watching. I tend to ask a fair amount of questions and usually make the food right after to try it out myself. But ideally, as a teacher, it is much better to learn though doing. There’s a “guided practice” element where teacher helps student, and so much learning potential is there. I hope the raw food community picks up on this at some point.
Thanks for sharing with us! It all looks delicious.
So with you. You may or may not know my “day job” is working in adult continuing education and I’m doing additional graduate study in adult learning. As a student, and as a teacher, I know that adults learn best by doing and by sharing their own personal experiences. Demonstration classes have their value but do limit the learning process.
Wow, this sounds awesome, even if you didn’t get that much hands-on. I follow Russell and get all his recipe emails – he’s definitely a really creative guy! I took a 2-day Vegan Indian workshop (http://www.vegangela.com/2010/11/26/ma-vegan-indian-cooking-workshop/) and absolutely loved it. I hope to take a raw course someday too…
Looks like a great class! I wish we had something like it where I live.
Avocado “fries” are one of my favorites – I like to add cumin and chili powder for a little extra “oomph.”
Cumin and chili powder is a great idea! I may take a stab at it today…
Angela, NGI offers Indian classes, too! I’ve been very interested but want to make sure it’s a vegan class. They also offer a seitan workshop that I’m dying to take!
Wow, $120 is a lot for a raw class! But an impressive list of recipes! Honey was used in my first raw class too and no one objected. It took me awhile to understand why it’s not vegan and why people even avoided the local raw stuff. The second class sounds awesome!
I’ve taken a few raw classes, mainly smaller scale home demonstrations taught by a Living Light-trained raw chef and demonstrations at Whole Foods. I’d love to take some actually at Living Light, but more time and money is needed. 😛
It’s a lot, but it was 3+ hours (Russell’s class was 3 hours, too)
YUM! That looks awesome. I am fast becoming addicted to cooking classes as well, though I actually prefer the non-interactive format because I find I do better after I watch a professional make it first.
I may also be one of those people who wants to love every meal I eat and know that if it’s the first time I’m giving it a go, it may not taste too good hehe.
Because of this I love the Spork Foods classes here in LA
Bess, there is something to that. I need a bit of both. I need to see it and then I need to do it…which I guess is exactly what I’m doing because I’m been trying recipes all weekend that I watched in demonstration! LOL I’ve heard the Spork Foods classes are great. Hope to check out one out some day!
Hey JL great recap…it was an awesome class and I was so thrilled to be there. Russell is amazing. Fabulous class!
Hey JL great recap…it was an awesome class and I was so thrilled to be there. Russell is amazing. Fabulous class!
Thanks for stopping by, Barbara! I look forward to your review of the class, as well!
so envious of all the great classes you have over in the states!
Where are you, Sabine? I do feel very fortunate to me so close to New York City. I know it’s harder in other parts of this country to find raw restaurants and classes.