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...
Jan 28, 2020
Every day, the Culinary Vegetable Institute welcomes a multitude of guests from all walks of life. Many of our guests show up in the form of respected clients and dear friends. An even greater number appear more sporadically, and less formally, throughout the workday....
Jan 24, 2020
A multi-sensory experience is one where numerous senses are engaged in a way that will, ideally, optimize and enhance a particular moment. When applied to dining, it means that the experience will go beyond the food being tasted, no matter how delicious it might be....
Jan 15, 2020
If you were getting married in 1918 and wanted to be trendy, you’d schedule your wedding ceremony at noon, echoing what was popular in England. This made for more intricate reception planning when compared to an afternoon wedding, since people would expect a sit-down...
Jan 3, 2020
The Envelope, Please! Top 10 Posts for 2019 Yes, we’re taking some inspiration from the Academy Awards where there is a moment of drama before each Oscar winner is announced—anticipatory seconds when the person announcing the winner needs to open an envelope. In this...
