Fresh Honey: Locally Grown Applies to Honeybees Too

The demand for fresh honey, and for honey bees, are the reasons behind the Culinary Vegetable Institute’s recent move to install 45 new bee boxes on their grounds. If you’ve ever driven down the lane leading to the Culinary Vegetable Institute, you’ve no doubt seen a...

Through the Looking Glass: Mixing it Up With Globe Trotting Barkeep

Aspiring bee keeper Anya Montague still has a lot to learn but, when it comes to mixology, she’s a global rock star. In particular, a rolling stone. The Brighton, England native has traveled the world mixing up specialty cocktails everywhere from Amsterdam to...

Touring the World of Rosés

“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”...

Looking Forward to Roots 2018 Culinary Conference with Andrew Zimmern

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....

It’s No Contest: Competitive Chef Opts for Relaxed Dining

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...

Taste farm-fresh vegetables at the Vegetable Showcase Series

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...

Corporate Partnerships: Win-Win at the Culinary Vegetable Institute

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...

Fresh Asparagus is a Celebration of the Season

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...