BEYOND THE PLATE
A YMCA Healthy Living Cooking Series
The Greater Naples YMCA is proud to introduce our Beyond the Plate program in partnership with the American Culinary Federation Caxambas Chapter of Naples & Marco Island.
Beyond the Plate is an exclusive gourmet healthy dinner series. The delicious multi-course dinner experiences are led by top chefs from the American Culinary Federation, whose members include more than 200 leading culinary professionals from local fine restaurants and country clubs.
The dinners will feature a new theme each month, and the dishes will be paired with wines. The chefs will prepare the meals in front of attendees, who will also participate in preparing the dinner, and everyone will take home the recipes for all the featured dishes. Our kitchen allows four-stations of 6 guests to work together in small groups, learning both the recipe and culinary techniques. Each class is taught by a different chefs to a different recipe, promising a unique experience every time.
The program design is not only to promote healthy delicious food but also to generate revenue to support our healthy living initiatives, such as kids gardening and community education programs. Tickets to the gourmet experience are $150 per person. Costs for the program is $150 per person or $900 for a table of 6-participants. $100 of the individual ticket is a tax-deductible donation, as is $600 of the group of six.
MEET THE CHEFS
UPCOMING CLASS DATES
- January 5, 2017: Chef Ralph Feraco CEC, AAC, Executive Chef, Kensington Golf & Country Club (Sold out)
- February 6, 2017: Robert Saalfeld C.E.C., Executive Chef, Naples Lakes Country Club (Sold out)
- June 15, 2017: Michael MacDougall, CCC, Executive Chef, Miromar Lakes Golf Club (Sold out)
- June 29, 2017: Chef Brian Roland, Executive Chef, Crave Culinaire (Get Tickets)
- July 22: Paul Palmer, Executive Chef at Pelican Isle Yacht Club
- August 2017: TBD
Pan Seared Florida Black Grouper
Pan Seared Salmon & Crimson Lentils
Pan Seared Northeastern Scallop
These easy, delicious and healthy Beyond the Plate recipes will get your family together for dinner again, from appetizers to dessert. Simply download, save and print your recipe card and get started today!
Pan Seared Florida Black Grouper (Chef Ralph Feraco CEC, AAC, Executive Chef, Kensington Golf & Country Club)
Pan Seared Salmon & Crimson Lentils (Robert Saalfeld C.E.C., Executive Chef, Naples Lakes Country Club)
As featured in Naples Illustrated & Naples Daily News!