Apr 23, 2019
Mung beans masquerading as eggs headlined a multi-course dinner prepared by chefs from the JUST foods company on April 13th at the Culinary Vegetable Institute. Five JUST chefs took over the CVI kitchen to prepare an “I can’t believe it’s not eggs” dining experience....
Apr 16, 2019
As winter yields to spring, the land and water surrounding the Culinary Vegetable Institute are teeming with activity. It is a precise, seasonal point in time when nature offers precious and plentiful gifts to seize and savor before the special moment is gone. The...
Apr 9, 2019
On a chilly Saturday night, right before Valentine’s Day, a culinary-loving Cleveland couple—David and Amanda— spent February 9th as chefs for the day at the Culinary Vegetable Institute, courtesy of a Christmas gift certificate. They described the experience as one...
Apr 1, 2019
Little Bottles of Bitters are Big Behind Bars On a low shelf in the darkened CVI root cellar are rows of small glass bottles with handwritten labels containing liquids in red, amber, green, gold, umber, brown, orange. The tinctures are made from flowers, leaves,...
Mar 26, 2019
Is the Culinary Vegetable Institute a building? Or is it a destination? Is it just for chefs? Is it exclusive and private or can regular people go there, too? So, which is it? Yes. In fact, the Culinary Vegetable Institute is a beautiful building that is a destination...
Mar 12, 2019
From Garden to Glass, It’s all About the Fresh Veggies “Same old, same old” isn’t in Liz Studer’s vocabulary. For her, innovating and experimenting with plant-based beverages is all about finding what’s new and what’s next. One of Studer’s responsibilities as wine...
Mar 8, 2019
Sharing the Love Means Everybody Wins Dinner’s over and it’s time to figure out the tip. Is fifteen percent enough? How about twenty? Twenty five? Step away from the math. At the Culinary Vegetable Institute, the gratuity equation always adds up to zero. And even...
Feb 26, 2019
To help you experience the fullness of the Culinary Vegetable Institute and what it has to offer to chefs, diners, and other visitors and guests, we want to take you back in time, back before the Culinary Vegetable Institute existed in its present state. In fact,...
Feb 19, 2019
Chefs for a Day Join CVI Valentine’s Day Dinner Team Amanda Yoho cashed in her Christmas gift certificate and spent February 9th as “Chef for a Day” at the Culinary Vegetable Institute. Amanda shared the experience with her boyfriend, David Stopher, who surprised her...
Feb 12, 2019
If your rice is covered in mold, it’s garbage, right? Or is it? That depends upon the mold. If it’s aspergillus, you’re probably onto something good. Aspergillus is a fungus whose spores are present in the air we breathe. And, rice that is inoculated with aspergillus...
