Jun 25, 2019
The amount of food being wasted in the United States each year is staggering. In fact, it’s the dirty little secret in the food and beverage industry today. Rather than focusing on the discouraging statistics, though, we’re going to talk about food waste...
Jun 18, 2019
Culinary students from Lorain County Joint Vocational School will share the CVI kitchen for a pop-up dinner August 24th with Chef Scott Schneider, Chef de Cuisine at New York’s Michelin Star-rated Ai Fiori restaurant. Chef Scott is a 2006 graduate of the school’s...
Jun 11, 2019
At the Culinary Vegetable Institute, we believe that wedding ceremonies and receptions are meant to be unique expressions about the couples themselves and their personal love stories, plus their hopes and dreams. So, in this post, we’ve stayed away from sharing what...
Jun 4, 2019
Zero-Proof Drinks Make Herbs, Flowers and Vegetables the Star Shirley Temples are all grown up, thanks to the rising popularity of complex, sophisticated “zero-proof” craft cocktails, also called temperance cocktails or mocktails. Every CVI Vegetable Showcase event...
May 28, 2019
Kitchen Full of Chefs Cook Up Memories Too many cooks in the kitchen was a good thing at the Culinary Vegetable Institute’s asparagus Showcase Dinner on May 18. A handful of culinary students from Bridging Communities Regional Tech Center in Virginia joined the CVI...
May 21, 2019
Cooking Up a Good Story Is an empty plate a blank canvas or a blank page? Are chefs painters or storytellers? Do their culinary compositions flow from a palette or a pen? For CVI Chef Jamie Simpson, story is everything. “It’s not about pretty plates. It’s ‘what...
May 14, 2019
If you want to add saltiness, sweetness, and more than a touch of offbeat funk to a dish, you can do all of that and more, adding incredible depth and intensity to a rainbow of dishes—all through the magic and mystery of miso. According to the Merriam-Webster...
Apr 30, 2019
Chef Scott Schneider Teams With Students from His Ohio Alma Mater Renowned New York City chef and Vermilion, Ohio native Chef Scott Schneider will return to his old stomping grounds August 24th for a collaborative pop-up dinner with students from the Lorain County JVS...
Apr 23, 2019
Mung beans masquerading as eggs headlined a multi-course dinner prepared by chefs from the JUST foods company on April 13th at the Culinary Vegetable Institute. Five JUST chefs took over the CVI kitchen to prepare an “I can’t believe it’s not eggs” dining experience....
Apr 16, 2019
As winter yields to spring, the land and water surrounding the Culinary Vegetable Institute are teeming with activity. It is a precise, seasonal point in time when nature offers precious and plentiful gifts to seize and savor before the special moment is gone. The...
