Transformative Experiences During Farm Stays

On a chilly Saturday night, right before Valentine’s Day, a culinary-loving Cleveland couple—David and Amanda— spent February 9th as chefs for the day at the Culinary Vegetable Institute, courtesy of a Christmas gift certificate. They described the experience as one...

What are Bitters, Exactly? Blends are Blooming in CVI

Little Bottles of Bitters are Big Behind Bars On a low shelf in the darkened CVI root cellar are rows of small glass bottles with handwritten labels containing liquids in red, amber, green, gold, umber, brown, orange. The tinctures are made from flowers, leaves,...

Taking a Deeper Dive at the Culinary Vegetable Institute

Is the Culinary Vegetable Institute a building? Or is it a destination? Is it just for chefs? Is it exclusive and private or can regular people go there, too? So, which is it? Yes. In fact, the Culinary Vegetable Institute is a beautiful building that is a destination...

Signature Cocktails are Ground-Breaking Plant-Based Beverages

From Garden to Glass, It’s all About the Fresh Veggies “Same old, same old” isn’t in Liz Studer’s vocabulary. For her, innovating and experimenting with plant-based beverages is all about finding what’s new and what’s next. One of Studer’s responsibilities as wine...

Pay it Forward With “Hospitality Included”

Sharing the Love Means Everybody Wins Dinner’s over and it’s time to figure out the tip. Is fifteen percent enough? How about twenty? Twenty five? Step away from the math. At the Culinary Vegetable Institute, the gratuity equation always adds up to zero. And even...

Cleveland Couple Cooks Up Love in the Kitchen

Chefs for a Day Join CVI Valentine’s Day Dinner Team Amanda Yoho cashed in her Christmas gift certificate and spent February 9th as “Chef for a Day” at the Culinary Vegetable Institute. Amanda shared the experience with her boyfriend, David Stopher, who surprised her...

Red Peas and Rice Recipe: Surprising Twists on an Old Favorite

If your rice is covered in mold, it’s garbage, right? Or is it? That depends upon the mold. If it’s aspergillus, you’re probably onto something good. Aspergillus is a fungus whose spores are present in the air we breathe. And, rice that is inoculated with aspergillus...

Insights into Flavor Profile and Food Texture Development

If someone says, “Wow, that meal really tasted great!” we know exactly what he or she means—and we’d probably be tempted to try those same dishes ourselves. The same is true when someone says that a dish “just didn’t taste right,” making it more likely that we’d not...

CVI’s Kitchen is a Zero Waste Kitchen

One Chef’s Trash is Also His Treasure “Zero waste” is a buzzword that is popping up more and more frequently in conversations about minimizing the volume of trash we generate as individuals, groups and societies. In the CVI kitchen and many others, zero waste is not,...