BEYOND THE PLATE
A YMCA Healthy Living Cooking Series
The Naples YMCA’s Beyond the Plate series offers guests an opportunity to learn how to create a range of traditional and contemporary dishes in a demonstration-style class in our state of the art culinary kitchen.
The experience will enlighten, entertain and educate your clients, friends and associates in real time. Guests will watch award winning chefs prepare the food and enjoy tasting the dishes presented as a multi-course meal with wine pairings from a professional vintner. Take notes as you watch our chef work and ask questions throughout the process to walk away able to recreate the menu at home.
The series is led by Executive Chefs from the American Culinary Federation Caxambas Chapter of Naples & Marco Island (ACF). They focus on different recipes, techniques and styles. The unique instruction provides guests a wealth of knowledge, not only in preparation of the instructional recipes, but in other dishes and applications as well.
In the news:
Beyond the plate: Naples YMCA opening demonstration kitchen - Naples Daily News,
‘Beyond the plate’: YMCA kicks off healthy cooking and dining series - Naples Daily News,
Beyond the Plate: local event series of good food for a good cause - Bonita & Estero Magazine, July 1, 2017
Beyond Wonderful at “Beyond the Plate” Naples - Southwest Florida Reporter,
YMCA Beyond The Plate Cooking Series - Hello SWFL, July 26, 2017
RESERVE YOUR EXPERIENCE
Eat, enjoy and learn while supporting the Greater Naples YMCA’s efforts teaching healthy cooking techniques and inspiring new recipes to promote wellness from the inside out. You can gather your clients, friends or business associates to enjoy great conversation and learn from the area’s finest chef’s right in our YMCA.
The exclusive private dining experience, which can accoomdate up to 24 guests, can be reserved for small groups, events, business gatherings and more. The cost for the experience is dependent on menu and chef. Please contact us for pricing. A portion of your price is tax deductible to support our YMCA culinary programs.
To reserve your experience, or to learn more about our private dinner experiences, please call Susan Gurevich at 305.519.6671 or via email at firstname.lastname@example.org
SUPPORT OUR CAUSE
At the Greater Naples YMCA, we serve our community. We provide services to everyone, young and old, all socio-economic levels, and all this while having one of the finest YMCA facilities in the world.
At the Greater Naples YMCA, with our community’s support, we will continue to promote: Healthy Living, Youth Development & Social Responsibility
Beyond the Plate is one more effort by the Y to better serve our community and members.
The next gourmet experience will be on September 14, 2017 and will be prepared by Owner & Executive Chef of 21 Spices, Asif Syed. This dinner will also be paired with wines from Naples Wine Collection.
MEET THE CHEFS
UPCOMING CLASS DATES
- January 5, 2017: Chef Ralph Feraco CEC, AAC, Executive Chef, Kensington Golf & Country Club
- February 6, 2017: Robert Saalfeld C.E.C., Executive Chef, Naples Lakes Country Club
- June 15, 2017: Michael MacDougall, CCC, Executive Chef, Miromar Lakes Golf Club
- June 29, 2017: Chef Brian Roland, Executive Chef, Crave Culinaire
- July 22: Paul Palmer, Executive Chef at Pelican Isle Yacht Club
- August 2017: Richard Crisanti CEC, CCA, ACE, Executive Chef at Shadow Wood Country Club
- September 2017: Asif R Syed, Executive Chef, 21 Spices
- October 2017: Wilhelm Gahabka CEC, Executive Chef, Bay Colony Golf Club
Pan Seared Florida Black Grouper
Pan Seared Salmon & Crimson Lentils
Vegan Southwestern Manacotti with Cashew Cheese
Pan Seared Northeastern Scallop
Yellowfin Tuna Carpaccio with Fried Capers
Pan Seared Shrimp with Curried Cauliflower Risotto
Miso Chilean Sea Bass with Roasted Japanese Sweet Potatoes and Asparagus
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!
Beyond the Plate is Sponsored by: