Jun 19, 2018
“I believe in pink.” –Audrey Hepburn Don’t confine her to the kids’ table. Rosé is all grown up and ready for adventure. Join her on the journey and sip your way around the wine world with an array of rosés at the Culinary Vegetable Institute’s “Rose Colored Glasses”...
Jun 14, 2018
At the Culinary Vegetable Institute, we are totally committed to root to tip eating, to doing our part in managing food waste. Using the entire vegetable is a guiding principle in our kitchen and we maintain a no-waste methodology, with a focus on sustainability....
Jun 12, 2018
Chef Ben Grupe hopes to momentarily shelve his competitive nature as he takes over the Culinary Vegetable Institute kitchen on July 7 to prepare a laidback meal. He is the executive chef at the prestigious Elaia and Olio restaurants in St. Louis and, although he...
Jun 5, 2018
Remember squeezing peanut butter through the holes of sandwiched Saltine crackers? Or pressing down on the handle of that thing with the holes that expelled Playdoh spaghetti strands, or tubes, or star-shaped snakes? Then you have an idea what an extruder does in the...
May 29, 2018
What is the Vegetable Showcase Series? Grab a Fork and Taste for Yourself! Each event in the Vegetable Showcase Series is a multi-course exploration of the possible and seemingly impossible. The series showcases ways of transforming a given farm-fresh vegetable ─ be...
May 21, 2018
Collaboration is Key for Companies and the Kitchen Culinary Vegetable Institute Chef Jamie Simpson designs gorgeous food, and then decides which plates will be the best backdrop for the dish. He worked in reverse recently, plating food for a photo shoot featuring...
May 10, 2018
Eat it as often as you’d like. Every spring, Farmer Lee Jones sings the praises of fresh asparagus, proclaiming, “When asparagus is in season, we should eat it three times a day and, when the season is over, we should lust for it for ten months.” You might say it is...
May 7, 2018
An iceberg sank the Titanic. Icebergs are bad for boats. Iceberg lettuce can also sink a salad. Particularly a big fat wedge. Ah, yes. The good old wedge salad. Just when you thought it had been jettisoned into the sea with the rest of the 1960s culinary wreckage, da...
Apr 27, 2018
Most days, Chef Lincoln Marquis finds himself at the front of the class, as a high school culinary arts instructor in New Kent, Virginia. But, during a recent week at the Culinary Vegetable Institute, the chef became the student, serving as part of our kitchen team....
Apr 17, 2018
When considering which of our activities are among the most fulfilling at the Culinary Vegetable Institute, our team building events are among the cream of the crop. Each retreat is unique, tailored to a particular company, with the goal being to energize the team and...
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