Through the Looking Glass: Mixing it Up With Globe Trotting Barkeep

Aspiring bee keeper Anya Montague still has a lot to learn but, when it comes to mixology, she’s a global rock star. In particular, a rolling stone. The Brighton, England native has traveled the world mixing up specialty cocktails everywhere from Amsterdam to...

Touring the World of Rosés

“I believe in pink.” –Audrey Hepburn Don’t confine her to the kids’ table. Rosé is all grown up and ready for adventure. Join her on the journey and sip your way around the wine world with an array of rosés at the Culinary Vegetable Institute’s “Rose Colored Glasses”...

Looking Forward to Roots 2018 Culinary Conference with Andrew Zimmern

At the Culinary Vegetable Institute, we are totally committed to root to tip eating, to doing our part in managing food waste. Using the entire vegetable is a guiding principle in our kitchen and we maintain a no-waste methodology, with a focus on sustainability....

It’s No Contest: Competitive Chef Opts for Relaxed Dining

Chef Ben Grupe hopes to momentarily shelve his competitive nature as he takes over the Culinary Vegetable Institute kitchen on July 7 to prepare a laidback meal. He is the executive chef at the prestigious Elaia and Olio restaurants in St. Louis and, although he...