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:...

Uncorked: Savoring the South of France = French wines & vegetables

If you’re into wines that pair well with “more difficult vegetables” or “have a pretty funky nose,” then the Culinary Vegetable Institute’s “Uncorked: Savoring the South of France” event should be right up your alley. French Wine Taste Test and Interpretations Of...

Cookbook Authors Collaborate on Earth to Table Dinner

Cookbook authors Sarah Black and Cara Mangini tag-teamed in the Culinary Vegetable institute kitchen on September 8 to create an Earth to Table dinner featuring recipes from their award-winning cookbooks using select farm-fresh vegetables from The Chef’s Garden. If...