Creamed Honey and Creative Collaborations

About ten years ago, a journalist tracked down an 83-year-old woman from Wyoming named Lucille. Her claim to fame? She may well have possessed the world’s most enduring sourdough starter. At some point in time—at least as far back as 1889, but perhaps even...

The Incredibly Versatile Summer Squash

If you go by the calendar, summer is transitioning into fall, but The Chef’s Garden will still have deliciously farm-fresh summer squash available in the autumn. What’s wonderful about this vegetable—besides its amazing flavor—is how many parts of it can be used in...

Honey extraction: uncovering delicious jewels in our hives

At the Culinary Vegetable Institute, we have about 40 beehives and just recently extracted somewhere between 15 to 16 gallons of deliciously sweet honey. A good percentage of that went to Brothers Drake Meadery, where it will be creatively transformed into mead (more...

Tomato Showcase Pairs with Private Wine Tastings

Ultimate in Flavor and Flexibility According to the famous Greek philosopher, Plato, necessity is the mother of all invention—and, as we nimbly adjust how we serve our guests, we have personally experienced the wisdom of this statement. At the Culinary Vegetable...

Best ground lamb recipes by Chef Jamie Simpson: try all 3!

Best Ground Lamb Recipes by Chef Jamie Simpson The Chef’s Garden has partnered with Pure Bred Lamb as part of their Small Farms, Big Hearts collaboration to bring outstanding ingredients and chef-designed, home-cook-friendly recipes to you. Here, you can find three of...

Private bed & breakfast suite: gorgeous, spacious, rustic & modern

Private Bed and Breakfast Suite Enjoyed by Top Chefs Now Available for You At the Culinary Vegetable Institute, when a guest chef visits us for an overnight stay (or more), we pull out all the stops to provide him or her with an unforgettable luxury experience—and now...

Irinox partnership allows us to achieve our mission at the CVI

The Culinary Vegetable Institute Values its Irinox Partnership The Culinary Vegetable Institute at The Chef’s Garden is the farm’s world class educational, research and event facility designed to inspire every person who walks through its doors. “We wouldn’t be able...

Japanese knotweed recipes: four deliciously unique choices

Japanese Knotweed Recipes: The Heart of Seasonal Dining At The Chef’s Garden and Culinary Vegetable Institute, we embrace seasonal dining, appreciating each of the seasons for what they have to offer our palates. Because we’re fortunate enough to work the soil every...

Edible flowers and tea: imagine this flavorful, magical match

Edible Flowers and Tea: A Magical Match At its simplest, imagine a cup of tea being poured into a delicate china cup. Hear the gentle rattle as the cup is placed on a matching saucer. You enjoy the scented air and how, on top of the liquid floats one single, vibrant...

Garden Lettuce Wraps with Root Vegetable Slaw

Consider this as an outlet for lettuce without making another salad. The vegetable slaw is a great outlet for root vegetables in raw application as well. These components could easily be converted into a delicious spring roll or even chilled sandwiches. INGREDIENTS...