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.

In the news: ‘Beyond the plate’: YMCA kicks off healthy cooking and dining series


BUY TICKETS

The third dinner of the series is on April 20, 2017. The gourmet experience will be prepared by Sage Events Executive Chef Amber Phillips. This dinner will also be paired with wines from Decanted Wine & Beer of Naples.

Eventbrite - Beyond the Plate with Amber Phillips


MEET THE CHEFS

 

Ralph Feraco CEC, AAC

Ralph Feraco CEC, AAC

Executive Chef

VIEW BIO

Robert Saalfeld, CEC

Robert Saalfeld, CEC

Executive Chef

VIEW BIO

Amber Phillips

Amber Phillips

Chef/Owner, Sage Events

VIEW BIO

Brian Roland

Brian Roland

Executive Chef, Crave Culinaire

READ BIO


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)
  • April 20, 2017: Chef Amber Phillips, Chef/Owner Sage Events LLC (www.sageevents.net)
  • May 9, 2017: Chef Brian Roland, Executive Chef, Crave Culinaire (www.craveculinaire.com)
  • June 2017: TBD
  • July 2017: TBD

VIDEO RECIPES

Pan Seared Florida Black Grouper


Pan Seared Salmon & Crimson Lentils


RECIPE CARDS

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!