Monday, December 19, 2016
There was merry-making and good times had by all at last weekend's 12 Days of Christmas celebration at The Culinary Vegetable Institute at The Chef's Garden. For the full story read here.
Monday, December 12, 2016
Nasturtiums, with their fiery hues of orange, yellow, and red, flourish in the greenhouses of The Chef's Garden. Both their leaves and their blossoms are highly prized by chefs who use them as garnishes and flavor enhancers. Their lush round leaves are intensely aromatic, flooding the palate with bright peppery notes that are also reflected in their velvety blossoms. For the full story read here.
Monday, October 3, 2016
We have been focused for the past few years at The Culinary Vegetable Institute at The Chef's Garden on exploring and experimenting with the integration of the products we grow into beverages. It baffles us why chefs meticulously source herbs and other vegetables for their restaurant kitchens from The Chef's Garden yet bar managers procure their botanicals from grocery stores where they purchase generic herbs such as mint and basil grown without integrity and throw away half of it because it's inconsequential. Read more.
Thursday, August 18, 2016
Our business at The Chef's Garden is growing vegetables and there is no better way to celebrate our passion and commitment to the vegetable than by experiencing one of our Vegetable Showcase Dinners. Each dinner celebrates a single vegetable at the height of its growing season by exploring its every facet from root to seed to bloom. On Friday, August 19th, we welcome esteemed Executive Chef Michelle Weaver of The Charleston Grill in South Carolina to explore the virtues of the tomato with The Culinary Vegetable Institute's Executive Chef Jamie Simpson. Read more.
Friday, July 15, 2016
Her tasty menu defies convention, her imaginative style thwarts assumptions – and Chef Amanda Cohen is bringing all of that to the Culinary Vegetable Institute on Saturday, August 6th. Her restaurant, Dirt Candy, is the first vegetarian one in 17 years to receive two stars from the New York Times. She has won awards from Gourmet Magazine, the Village Voice and more. Michelin Guide has recognized her five years in a row – and she was the first vegetarian chef to compete on Iron Chef America.
Photograph: Daniel Krieger
Thursday, July 14, 2016
For the first time ever, 2-Star Michelin Chef Ronny Emborg is leaving his Atera kitchen in New York City to take his incredible culinary talents on the road – and he’s coming to CVI! “When I was younger,” Chef Emborg said to CVI, “still living in Denmark, I would travel all over to cook. It got to where I spent more time in the airport than in a restaurant, and I realized that I needed to focus on what I really enjoy: creating a fun dining experience.”
Tuesday, July 12, 2016
It was such an honor to host such an incredibly talented group of Chefs in support of The ment'or BKB Foundation #TeamUSA #RoadtoLyon.
Read more about the event here. And visit The Culinary Vegetable Institute's Facebook page for images and video of the amazing night!
Thursday, June 2, 2016
Fundraiser Event July 2016 | Milan, OH
On July 9th, the heartland town of Milan, Ohio will be transformed into the pulse of the culinary universe when renowned chefs will convene at The Culinary Vegetable Institute at The Chef's Garden to prepare a once in a lifetime dinner in support of the ment'or Program for Culinary Excellence's Bocuse d'Or USA Foundation.
Saturday, May 21, 2016
French Master Chef Nico Romo of Fish Restaurant 's menu treated guests to a modern taste of Charleston - showcasing the Lowcountry's abundant and diverse seafood in his signature interpretations of classic French dishes with delicate Asian touches. Fresh ingredients from The Chef's Garden lent vibrant colors to each course and allowed the beautiful flavors grown around us speak for themselves.
Saturday, April 30, 2016
Chef Ben Bebenroth and Chef Joshua Woo of Spice Kitchen+Bar and CVI Executive Chef Jamie Simpson teamed up to collaborate on a menu driven by spring forage on the CVI grounds with The Chef's Garden harvest of what is most delicious that day. Ben provided meat from the freest of free range "Happy Hogs" he has been nurturing on his farm with a non GMO diet and restaurant leftovers.
Saturday, April 23, 2016
Guests enjoyed a Claudia-Pop Up Restaurant at the CVI this past weekend. Chef Trevor Teich featured dishes from his micro-focused pop-up restaurant showcasing his refined style and personal take on modern French cooking. Special thanks to The Chef's Garden, Steelite International America,Supreme Lobster and Seafood Company and Catalina Offshore Products.
Thursday, April 21, 2016
When you walk through the front doors of the CVI you are greeted by a wide open kitchen. Check out why our kitchen has become a bucket list destination for top chefs around the world.
Friday, April 15, 2016
We have committed much of our focus at the Culinary Vegetable Institute on managing waste. This is a topic that can speak across all aspects of the food and beverage industry as well as modern agriculture today which is why we take it very seriously. Waste is sort of the dirty little secret in food and beverage. Read about the steps we are taking to combat Food Waste.
Sunday, April 10, 2016
Click here to see behind the scenes images at our Pasta Making Class. #EventsatCVI
Friday, April 8, 2016
Whole Frame Honey from our Beehives to your kitchen Check out how you can purchase from The Chef's Garden now.
Saturday, April 2, 2016
Guests enjoyed an evening of yoga with Shannon Thomas (BA, CHC, RYT-200) of Open Way Yoga followed by an inspirational dinner from the spectrum of Chakra prepared by Executive Chef Jamie Simpson and Anna in the Raw. In conjunction with the vernal equinox and its signal of the start of spring, this evening was designed to celebrate the refreshed spirit of the new season.
Friday, March 11, 2016
Executive Chef Jamie Simpson had the opportunity to go home this past week to Jamie is Charleston, South Carolina to present at the Charleston Wine and Food Festival. Read more.
Thursday, February 25, 2016
More often than not our food is the result of an apiary. Chef Jamie Simpson explains his dedicated focus on understanding the food system and what inspired his Apiary dish.
Friday, February 19, 2016
Have you ever imagined remodeling ingredients into incomprehensible lifelike versions of their original form? Chef Jamie Simpson talks about meeting Beatrice Schneider and how she and her partner are making new tools for the chef at The Chicago School of Mold Making.
"A woodworker is praised for the work he creates with his hammer. But who made the hammer?" Chef Jamie Simpson.
Sunday, February 14, 2016
Chef Jamie Simpson uncovered the mystery of chocolate at this months cooking class - what a better way to spend Valentine's Day?! Guests learned the basics to making Chocolate Cake with Chocolate Butter Cream, Chocolate Macaroons, Chocolate Ganache and Chocolate Bon Bons. Yum!!
Saturday, February 13, 2016
Guests enjoyed a multi-course menu of classic couples: oysters and pearls, bread and butter, spaghetti and meatballs, peas and carrots, meat and potatoes, doughnuts and coffee - all interpreted with a playful twist to honor the spirit of perfect pairings.
Friday, February 5, 2016
"Some people think the "plant-based, whole foods diet" is extreme. Half a million people a year will have their chests opened up and a vein taken from their leg and sewn onto their coronary artery. Some people would call that extreme." -Dr. Caldwell B. Esselstyn, Jr.
Guest enjoyed an enlightening lecture from Dr. Esselstyn followed by a plant based dinner prepared by Chef Jamie Simpson. View more images from this lecture series dinner with Dr. Esselstyn.
Wednesday, January 20, 2016
Come do a culinary dance with us as we explore this beautiful little vibrant colored gem - the Oca. Every part of this plant offers something unique to the plate.
Thursday, January 14, 2016
Guests enjoyed the ultimate expression of the vegetable! Each dinner in our Vegetable Showcase Series features one vegetable, harvested at the peak of its season and explores every possible iteration of the plant. Our executive chef will use the seed, root, bulb, stem, leaves, pod and bloom in preparing flavors, textures and temperatures that are both familiar and wildly inventive.
The 6-course dinner included wine pairing suggestions. This menu focused on potatoes and was paired with a meat and/or fish according to the whim of the chef. View more images from the Potato Dinner.