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...

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...