Solstice Celebration with Floral Cocktails

The Essence of Midsummer    Midsummer solstice is the time of year when the sun reaches its pinnacle in the sky and summer days are drenched with the year’s longest hours of daylight. Spring’s fertility has birthed a harvest that is ripe for the picking, and soon the...

Boucherie meaning: historians share insights at the CVI

Boucherie Meaning Explored by Historians Meet Stephen “Steve” Estopinal and James “Jim” Hunter, the Boucherie history enthusiasts who will be at the Fête des Bouchers fall harvest celebration at the Culinary Vegetable Institute on Saturday, October 12, 2019. At this...

Breaking Bread Together: the Universal Human Experience

“Food is the ultimate expression of the human experience. I don’t think anything is as powerful as sharing a meal and breaking bread.” (Andrew Zimmern, Roots 2018) This quote by Andrew Zimmern has resonated so much with us that we’ve decided to dedicate an entire post...

Creative Menu Development

As you develop a menu, it can be a fascinating process of comparing and contrasting, of finding textures and flavors that work well together as you also find ways to surprise and delight diners. You may start with a signature dish and then develop a creative menu...

Watermelon Fresca: fresh fruity treat in a single glass

Big Melon of Flavor in a Single Glass Spiking a watermelon with vodka is like a magic and indulgent party trick. A 10-pound watermelon can soak up about three cups of vodka through a small hole cut into the rind. After the flesh is fully infused, some kind of crazy...

Inspiration for Creative Plating Techniques

Putting it all Together on the Plate Chef Jamie Simpson’s edible study in circles may be a trypophobiacs nightmare but, for anyone who appreciates the intricacy of a meticulously plated dish, it’s an artistically geometric showpiece. Shapes are just one essential...

CVI pigs reduce food waste by gobbling up leftovers

On the surface it might seem ironic that the Culinary Vegetable Institute raises pigs for meat. But, in the grand scheme of the CVI’s minimal food waste policy, having a team of hungry animals to consume vegetable scraps and overage from the kitchen and The Chef’s...

Margarita recipe with mead creates a unique “Meadarita”

Honey-Based Margarita Recipe: Mixologist Causes a Stir  Cultures Clash in a Single Glass Cultures collide in a single glass in Liz Studer’s honey-based cocktail, the “Meadarita,” which combines one of the first alcoholic libations in human history with a centuries-old...

Award-Winning Marriott Chef Joins CVI Team for Tomato Showcase

Chef Sherene Hutchinson’s Journey from the Island to the Farm When a junior chef delivers a masterful performance, she is no less a master of her craft than the most seasoned professional. Just ask Chef Sherene Hutchinson. Chef Sherene is Junior Sous Chef at the Grand...

Reinventing Traditional Dishes with Modern Food Plating Techniques

When asked his thoughts on non-traditional plating techniques, Jamie Simpson, executive chef of the Culinary Vegetable Institute, pointed out that it’s important to first consider traditional plating. By that, he meant what foods were placed on the plate, along with...