Thursday, December 31, 2015
In 2015, we had a number of amazing events, dinners and culinary workshops. We opened our kitchen to groups for team building, innovative chefs who passed on their knowledge and skills to those eager to learn, and to award-winning chefs who shared their passion and inspiration with each of you who joined us.
While it’s impossible to pick a favorite, click here to read about 5 of Executive Chef Jamie Simpson's most beloved experiences in 2015 at The Culinary Vegetable Institute.
Tuesday, December 15, 2015
This year we paid homage to Christmas unlike any other with a twelve course menu playfully created on the plate as only CVI Chef Jamie Simpson can imagine.
Monday, December 7, 2015
The evening included tastes of 5 contemporary cocktails each with a small bite designed as a pairing. Along with Chef's Garden crudité, cheeses and our own charcuterie offered as a hors d'oeuvre display. View images from Making Spirits Bright
Friday, December 4, 2015
Enjoying National Cookie Day with Lucky Peach, Peter Meehan's AK Cookies. Get the recipe now!
Monday, November 30, 2015
We had a lot happening in November. Check out images from these events!
Wednesday, November 25, 2015
What better way to celebrate than with wine? Find out about styles of wine that would pair splendidly with turkey and all the trimmings. Read now!
Friday, November 20, 2015
Simply named the Burgundy Sweet Potato. One of the favorites at The Chef's Garden dinner. Get the recipe now.
Wednesday, November 18, 2015
Executive Chef Jamie Simpson talks about his favorite holiday flavors.
Thursday, November 12, 2015
This is not another salad recipe or another smoothie or chip; it is a recipe that considers whole kale butchery- stems and leaves, prepared in a variety of cooking methods. Get the recipe now!
Friday, October 9, 2015
Friday, September 25, 2015
Visit our Facebook page to view all of the images from the event.
See you next year September 19th-20th, 2016!
Tuesday, August 4, 2015
Did you know that fresh honeycomb is a great ingredient to use in recipes? Jamie Simpson, a chef with The Culinary Vegetable Institute in Milan shared a breakfast pastry recipe that uses honeycomb while Chef Matt Del Regno from Levy Restaurants showed Fox 8’s Stefani Schaefer how chefs get the sweet treat. | View video
Tuesday, July 28, 2015
For this breakfast we’ve taken the traditional pastry laminated dough and added cottage cheese, fruit and honey to make a breakfast suited for all seasons! | Recipe
Thursday, July 9, 2015
“I was fascinated by how much talent and drive there was in the kitchen,“ Courtney beams, “and the attention to detail." | Read More
Thursday, July 9, 2015
Our interns have been experimenting with fermenting natural sodas from fruit juice! | Read More.