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’: YMCA kicks off healthy cooking and dining series


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 susyq3gak@gmail.com


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.


GET TICKETS

The next gourmet experience will be on July 22, 2017 and will be prepared by Executive Chef Paul Palmer of Pelican Isle Yacht Club. This dinner will also be paired with wines from Naples Wine Collection.
Eventbrite - Beyond the Plate with Chef Brian Roland


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

Michael MacDougall

Michael MacDougall

Executive Chef

VIEW BIO

Brian Roland

Brian Roland

Executive Chef, Crave Culinaire

READ BIO

Paul Palmer, CEC

Paul Palmer, CEC

Executive Chef

READ MORE

Richard Crisanti CEC, CCA, ACE

Richard Crisanti CEC, CCA, ACE

Executive Chef

READ MORE

Wilhelm Gahabka, CEC

Wilhelm Gahabka, CEC

Executive Chef

READ MORE


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 (Sold out)
  • July 22: Paul Palmer, Executive Chef at Pelican Isle Yacht Club (View Teaser) (Get Tickets)
  • 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

VIDEO RECIPES

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


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!