Cocktails: Toddy Bear

From the event “Winter Wonderland” The Inspiration: Cold winter months almost always generate a yearning for a warming drink. As a child, it was hot water, with lemon and honey (and, according to grandmother, a whisper of whiskey if the throat was sore). Mulled cider...

Let Them Eat Truffles!

An Event at The Presidio To Celebrate One Of Nature’s Finest Culinary Creations Executive Chef Jamie Simpson journeyed to San Francisco’s Presidio on January 9th to cook at Traci Des Jardin’s restaurant The Commissary at The Presidio for their Open...

Recipe: Sunchoke Custard, Macerated Beets, Fried Spinach

For the Custard: (300g) 1 and 1/4 cup Sunchoke Puree (+2 Tbsp Water) (1# Sunchokes should be plenty) (4g) 1 tsp Agar-Agar (240g) 1 cup Sugar (270g) 5 Large Eggs (350g) 3 sticks soft butter, cut into little squares. Preheat oven to 315F. Wash and clean sunchokes well....

Chef Matt Ward Joins CVI at The Chef’s Garden as Chef de Cuisine

Born and raised in Summerville, South Carolina, Matt Ward had a typical upbringing. He went to school at The College of Charleston and received a Bachelor’s in Psychology. During his time in college he took on a full time job at a from-scratch cafe. As he was...