2020 Wedding Trends—and a Brief Overview of Past Trends

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...

Top 10 blog posts for 2019: pass the envelope, please!

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...

Offering Hospitality in 2019 at the Culinary Vegetable Institute

Hospitality: the friendly and generous reception and entertainment of guests, visitors, or strangers (Oxford Dictionaries) cordial and generous reception of or disposition toward guests (Free Dictionary) the act of being friendly and welcoming to guests and visitors...

Favorite plant-based dishes of 2019 and trends for 2020

Favorite Plant-Based Dishes of 2019 and Trends for 2020 As the year 2019 is coming to a close—and we’re looking forward to a brand-new year and decade—we’re thrilled to see how chefs, researchers, and other experts around the country and globe are chiming in to...

Whole frame honey: beautiful exploration of the world of bees

Whole Frame Honey: Beautiful Exploration of the World of Bees You can picture the scene. One day, Chef Jamie Simpson from the Culinary Vegetable Institute was cleaning out the horse barn with Farmer Lee Jones at The Chef’s Garden, where he found a “Old stack of...

Salt and pepper: exploring uses from yesterday and today

Let’s briefly imagine that, rather than gathering to dine at the Culinary Vegetable Institute, we’re back in 16th-century Italy, with master carver Vincenzo Cervio in charge of the meal. We’re about to share a leg of lamb. Rather than slicing it on a platter, though,...

Vegetable snacks: the next edition of plant to plate at the CVI!

Plant to Plate Series: Vegetable Snacks When we asked Executive Chef Jamie Simpson his thoughts on transforming fresh vegetables into snacks, his first comment was “I love this space.” In part this is because it dovetails with his commitment to eliminating food...

An Old School Play on a NOLA Favorite

The Sazerac Cocktail Gets a Sassy Makeover It is fitting that we photographed the “Sasserac” in the Culinary Vegetable Institute library. It’s a literary drink, after all. A play on a traditional Sazerac cocktail, the touch of absinthe in this Southern favorite...

Seasonal food preservation methods: celebrating their beauty

Beauty of Seasonal Food Preservation Methods Experimenting with new and different ways to preserve the fruits of the season is an ongoing endeavor at the Culinary Vegetable Institute—something that’s fueled by practicality, sure, but also because Chef Jamie Simpson...

Celebrating the Fêtes des Bouchers

You can imagine the scene. There he is, the legendary chef, John Folse, preparing for his participation in the Dueling Hams portion of the Fêtes des Bouchers on the grounds of the Culinary Vegetable Institute. He’s got his ham, he’s got numerous containers of...