Preserving Food the Old Fashioned Way

Root Cellar Tradition Meets Modern Kitchens Long ago, “putting up preserves” was a survival strategy and a way to preserve excess garden produce. Jars filled with fruits, vegetables and even meats weighed down cellar shelves and provided a food cache to last all...

Beet Blush Punch

Enjoy this recipe from our wine steward Liz Studer. Cheers! Ingredients: .75 oz Drambuie .5 oz Scotch .75 oz Beet Juice .75 oz Cranberry Juice .5 oz  Fresh Lemon Juice .5 oz Lemon Verbena Syrup 1 oz. Ginger Beer float Beet Blush. Lemon Verbena sprig   Method:...

Uncorked: Savoring the South of France = French wines & vegetables

If you’re into wines that pair well with “more difficult vegetables” or “have a pretty funky nose,” then the Culinary Vegetable Institute’s “Uncorked: Savoring the South of France” event should be right up your alley. French Wine Taste Test and Interpretations Of...

Cookbook Authors Collaborate on Earth to Table Dinner

Cookbook authors Sarah Black and Cara Mangini tag-teamed in the Culinary Vegetable institute kitchen on September 8 to create an Earth to Table dinner featuring recipes from their award-winning cookbooks using select farm-fresh vegetables from The Chef’s Garden. If...

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...