Herbal Cocktails: Create the Layered Look with Our Mix Methods

During the time of year when “herbs are bursting,” Julia Child said, “it’s especially easy to cook well.” It’s especially easy to drink well, too. The demand for fresh herbs is expanding beyond the kitchen to behind the bar. The good old celery stalk in the Bloody...

Wine Expert Likes to Mix it Up

Love of fine wine led Liz Studer to the Culinary Vegetable Institute Culinary Vegetable Institute wine steward and mixologist Liz Studer is at the stove stirring a steaming brew of simple syrup, English and fern lavenders. The alchemy happening inside the enormous pot...

Sous Vide Technique Used Almost Daily at the Culinary Vegetable Institute

“Sous vide” is a fancy French phrase meaning “under vacuum,” and it’s a cooking technique that the Culinary Vegetable Institute’s Executive Chef, Jamie Simpson, employs almost daily in his kitchen. The sous vide technique begins by vacuum sealing all the ingredients...

Fresh Honey: Locally Grown Applies to Honeybees Too

The demand for fresh honey, and for honey bees, are the reasons behind the Culinary Vegetable Institute’s recent move to install 45 new bee boxes on their grounds. If you’ve ever driven down the lane leading to the Culinary Vegetable Institute, you’ve no doubt seen a...