Offering Hospitality in 2019 at the Culinary Vegetable Institute

Hospitality: the friendly and generous reception and entertainment of guests, visitors, or strangers (Oxford Dictionaries) cordial and generous reception of or disposition toward guests (Free Dictionary) the act of being friendly and welcoming to guests and visitors...

Favorite plant-based dishes of 2019 and trends for 2020

Favorite Plant-Based Dishes of 2019 and Trends for 2020 As the year 2019 is coming to a close—and we’re looking forward to a brand-new year and decade—we’re thrilled to see how chefs, researchers, and other experts around the country and globe are chiming in to...

Whole frame honey: beautiful exploration of the world of bees

Whole Frame Honey: Beautiful Exploration of the World of Bees You can picture the scene. One day, Chef Jamie Simpson from the Culinary Vegetable Institute was cleaning out the horse barn with Farmer Lee Jones at The Chef’s Garden, where he found a “Old stack of...

Salt and pepper: exploring uses from yesterday and today

Let’s briefly imagine that, rather than gathering to dine at the Culinary Vegetable Institute, we’re back in 16th-century Italy, with master carver Vincenzo Cervio in charge of the meal. We’re about to share a leg of lamb. Rather than slicing it on a platter, though,...

Vegetable snacks: the next edition of plant to plate at the CVI!

Plant to Plate Series: Vegetable Snacks When we asked Executive Chef Jamie Simpson his thoughts on transforming fresh vegetables into snacks, his first comment was “I love this space.” In part this is because it dovetails with his commitment to eliminating food...

An Old School Play on a NOLA Favorite

The Sazerac Cocktail Gets a Sassy Makeover It is fitting that we photographed the “Sasserac” in the Culinary Vegetable Institute library. It’s a literary drink, after all. A play on a traditional Sazerac cocktail, the touch of absinthe in this Southern favorite...

Seasonal food preservation methods: celebrating their beauty

Beauty of Seasonal Food Preservation Methods Experimenting with new and different ways to preserve the fruits of the season is an ongoing endeavor at the Culinary Vegetable Institute—something that’s fueled by practicality, sure, but also because Chef Jamie Simpson...

Celebrating the Fêtes des Bouchers

You can imagine the scene. There he is, the legendary chef, John Folse, preparing for his participation in the Dueling Hams portion of the Fêtes des Bouchers on the grounds of the Culinary Vegetable Institute. He’s got his ham, he’s got numerous containers of...

Solstice Celebration with Floral Cocktails

The Essence of Midsummer    Midsummer solstice is the time of year when the sun reaches its pinnacle in the sky and summer days are drenched with the year’s longest hours of daylight. Spring’s fertility has birthed a harvest that is ripe for the picking, and soon the...

Boucherie meaning: historians share insights at the CVI

Boucherie Meaning Explored by Historians Meet Stephen “Steve” Estopinal and James “Jim” Hunter, the Boucherie history enthusiasts who will be at the Fête des Bouchers fall harvest celebration at the Culinary Vegetable Institute on Saturday, October 12, 2019. At this...