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,...

Plate to Plate: Potato Gnocchi Recipe

Extracting all of the usable potential from every single vegetable is a daily goal and primary mission for Culinary Vegetable Institute Chef Jamie Simpson. Adhering to a “zero waste” philosophy requires unwavering adherence to waste-reducing kitchen practices. But the...

Vegetable Carbs: Cooking Techniques and Other Insights

Increasing numbers of restaurants, chefs and diners are focusing on plant-based dishes, either exclusively or as a growing menu percentage. So, it isn’t really surprising how we’re seeing more news coverage about swapping traditional grain-based carbs for healthy...

Simple Traditional Dish Makes the Most of Few Ingredients

Rustic Homemade Vegetable Pot Pie is Rich in History and Flavor Say “pot pie” and the two words conjure up feelings of hot and hearty stick-to-your-ribs goodness, velvety gravy and the tantalizing aroma of meat and vegetables nestled inside tender buttery pastry. So,...

Twelve Days of Christmas Event is Edible Entertainment

A Popular Holiday Song is a Menu Muse Everyone knows the “Twelve Days of Christmas” is a holiday song meant for singing. But, at the Culinary Vegetable Institute, it was transformed into a holiday song for eating during the three consecutive evenings of the fourth...

Preserving Food the Old Fashioned Way

Root Cellar Tradition Meets Modern Kitchens Long ago, “putting up preserves” was a survival strategy and a way to preserve excess garden produce. Jars filled with fruits, vegetables and even meats weighed down cellar shelves and provided a food cache to last all...

Beet Blush Punch

Enjoy this recipe from our wine steward Liz Studer. Cheers! Ingredients: .75 oz Drambuie .5 oz Scotch .75 oz Beet Juice .75 oz Cranberry Juice .5 oz  Fresh Lemon Juice .5 oz Lemon Verbena Syrup 1 oz. Ginger Beer float Beet Blush. Lemon Verbena sprig   Method:...