Aug 11, 2020
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...
Jul 29, 2020
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...
Jul 14, 2020
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...
Jul 3, 2020
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...
May 20, 2020
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...
May 7, 2020
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...
Apr 21, 2020
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...
Apr 14, 2020
Root Vegetable Sandwich: Chef-Created, Ideal for Home Cooks If you’re looking for a delicious, nutritious, and easy to prepare vegetable sandwich, Chef Jamie Simpson shares a perfect technique to turn just about any root vegetable into one with a deeply satisfying...
Mar 26, 2020
Jamie Simpson, chef at the Culinary Vegetable Institute, just walked us through how to use dried vegetables to make a marvelous mirepoix—and, in this post, we’re including both a video about how to make mirepoix and answers to questions we’ve asked him in recent...
Mar 4, 2020
In the culinary world, just like in any other industry, buzzwords rise up. Sometimes, they’re part of a fad that will quickly come and go. Other times, they’re part of an ongoing trend—and we firmly believe that the notion of functional foods in restaurant dishes and...
