Dec 11, 2018
At the Culinary Vegetable Institute, we are blessed to be able to explore every iteration of each and every vegetable grown at The Chef’s Garden throughout the year. And, this year, Chef Jamie Simpson got to brainstorm with Farmer Lee Jones to make an extremely...
Nov 20, 2018
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...
Oct 25, 2018
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:...
Oct 17, 2018
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...
Oct 2, 2018
Mathematicians don’t have to be chefs. But, all chefs have to be mathematicians. All day long they add and subtract, multiply and divide, work with fractions, measure and convert from ounces to grams to liters to cups to pinches to dashes. They balance ingredients and...
Sep 13, 2018
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...
Jul 30, 2018
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...
Jul 24, 2018
The kitchen is Angela Perkins’ happy place. Recently, that place was the Culinary Vegetable Institute kitchen, where Chef Jamie Simpson and his kitchen staff welcomed Perkins to join them as Chef for a Day. Perkins spent a full day prepping and cooking for the...
Jul 17, 2018
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...
Jul 9, 2018
“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...
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