May 20, 2020
Japanese Knotweed Recipes: The Heart of Seasonal Dining At The Chef’s Garden and Culinary Vegetable Institute, we embrace seasonal dining, appreciating each of the seasons for what they have to offer our palates. Because we’re fortunate enough to work the soil every...
May 7, 2020
Edible Flowers and Tea: A Magical Match At its simplest, imagine a cup of tea being poured into a delicate china cup. Hear the gentle rattle as the cup is placed on a matching saucer. You enjoy the scented air and how, on top of the liquid floats one single, vibrant...
Apr 21, 2020
Consider this as an outlet for lettuce without making another salad. The vegetable slaw is a great outlet for root vegetables in raw application as well. These components could easily be converted into a delicious spring roll or even chilled sandwiches. INGREDIENTS...
Apr 14, 2020
Root Vegetable Sandwich: Chef-Created, Ideal for Home Cooks If you’re looking for a delicious, nutritious, and easy to prepare vegetable sandwich, Chef Jamie Simpson shares a perfect technique to turn just about any root vegetable into one with a deeply satisfying...
Mar 26, 2020
Jamie Simpson, chef at the Culinary Vegetable Institute, just walked us through how to use dried vegetables to make a marvelous mirepoix—and, in this post, we’re including both a video about how to make mirepoix and answers to questions we’ve asked him in recent...
Mar 4, 2020
In the culinary world, just like in any other industry, buzzwords rise up. Sometimes, they’re part of a fad that will quickly come and go. Other times, they’re part of an ongoing trend—and we firmly believe that the notion of functional foods in restaurant dishes and...
Feb 25, 2020
Think charcuterie . . . think pâté . . . but don’t think this has to mean fish or meat. The traditional charcuterie definition, of course, has a focus on meat products, particularly cured varieties—and the art associated with charcuterie itself arose from the need to...
Feb 18, 2020
Plant to Plate Series: Cannoli Techniques When you picture cannoli, you may envision a traditional recipe: a crisply fried tube of pastry dough with a sweet, creamy, ricotta-based filling—or one using cultured cream for its smooth deliciousness. In this plant to plate...
Feb 11, 2020
When people think about dessert, they typically think about sugar—and there are, no doubt, plenty of deliciously sweet desserts. And, at the Culinary Vegetable Institute, we’re not trying to turn that tradition completely upside down. Instead, we like to take the best...
Feb 5, 2020
Fortunately, people who care deeply about our global food system intuitively know that understanding their source of ingredients is crucial—whether that’s for their restaurant, hotel, home or somewhere else. This understanding can be so intuitive, in fact, that this...
