Watermelon Fresca: fresh fruity treat in a single glass

Big Melon of Flavor in a Single Glass Spiking a watermelon with vodka is like a magic and indulgent party trick. A 10-pound watermelon can soak up about three cups of vodka through a small hole cut into the rind. After the flesh is fully infused, some kind of crazy...

Inspiration for Creative Plating Techniques

Putting it all Together on the Plate Chef Jamie Simpson’s edible study in circles may be a trypophobiacs nightmare but, for anyone who appreciates the intricacy of a meticulously plated dish, it’s an artistically geometric showpiece. Shapes are just one essential...

CVI pigs reduce food waste by gobbling up leftovers

On the surface it might seem ironic that the Culinary Vegetable Institute raises pigs for meat. But, in the grand scheme of the CVI’s minimal food waste policy, having a team of hungry animals to consume vegetable scraps and overage from the kitchen and The Chef’s...

Margarita recipe with mead creates a unique “Meadarita”

Honey-Based Margarita Recipe: Mixologist Causes a Stir  Cultures Clash in a Single Glass Cultures collide in a single glass in Liz Studer’s honey-based cocktail, the “Meadarita,” which combines one of the first alcoholic libations in human history with a centuries-old...

Award-Winning Marriott Chef Joins CVI Team for Tomato Showcase

Chef Sherene Hutchinson’s Journey from the Island to the Farm When a junior chef delivers a masterful performance, she is no less a master of her craft than the most seasoned professional. Just ask Chef Sherene Hutchinson. Chef Sherene is Junior Sous Chef at the Grand...

Reinventing Traditional Dishes with Modern Food Plating Techniques

When asked his thoughts on non-traditional plating techniques, Jamie Simpson, executive chef of the Culinary Vegetable Institute, pointed out that it’s important to first consider traditional plating. By that, he meant what foods were placed on the plate, along with...

Dining Out Trends: Pop-Up Dinners

Diners are enjoying pop-up dinners around the globe, each with its own unique twist. In general, they are one-off events or temporary locations where creative chefs offer intriguing, adventurous dishes, often in quirky venues. Chefs sometimes participate in them to...

Potato Chips? How about Tomato Chips?

Green Tomatoes are Doing Their Own Thing If you’re too impatient for ripe red tomatoes, that’s just fine with us, because green tomatoes have unique potential all their own. So, rather than looking at them as unripe and unready for harvest, CVI Chef Jamie Simpson says...

Celebrity Chefs from the 1980s Advocated for Fresh Ingredients

The 1980s birthed the first generation of celebrity chefs whose rock star status propelled superior-quality, homegrown, fresh ingredients into the spotlight. And, as luck would have it, The Chef’s Garden was waiting in the wings, poised to step into a crucial...