Farm to Table Summer Cuisine

When Chef Matt Ward from the Culinary Vegetable Institute thinks about summer cuisine, he thinks about cookouts, of smoky foods that are grilled, those that are charred. He thinks of light foods, ones you could eat any time of the day, ones that include citrusy...

Ten Wedding and Reception Trends

We are happy to be hosting another wedding ceremony and reception at the Culinary Vegetable Institute – and that got us to thinking about current wedding trends. Reception trends, too. What we found out intrigued us, so here is a summary! Trend #1 Surprise Settings...

Recipe: Peas and Carrots Ice Cream Sandwiches

Indulge in these fantastic sandwiches. Make them small or make them large, no matter how you shape them, they will change your world. This is a play on the traditional ingredients of a savory classic Peas and Carrots. The playfulness doesn’t have to stop here. Make...

Los Angeles Art Annex: A Magical Collaboration

Los Angeles art teacher Carol Cooper wanted to introduce the concept of urban farming to her students, and she thought cooking might be an avenue. “So,” she says, “I start Googling and I read something about a man named Farmer Lee Jones and he was wearing a red bow...

Benefits of Juicing – and Juicing Tips

Although juicing fruits and vegetables isn’t a replacement for eating them whole, there are numerous benefits of making and drinking your own juice – and here are just a few of them. First, you don’t know how long a bottle of juice has been sitting on a grocery store...

Honored to Collaborate with Steelite

“John Miles’s Steelite plates and my veggies were dating before we knew it.” (Farmer Lee Jones, when sharing how the Culinary Vegetable Institute relied upon these plates even before he met the President and CEO of Steelite) When the Culinary Vegetable Institute holds...

Kombucha: An Effervescent Way to Combat Food Waste

One of the ways that The Culinary Vegetable Institute works in synergy with The Chef’s Garden is to find solutions for the food waste that is an inevitable outcome of every farm throughout America. The national percentage of ingredients that are grown but never...