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JUST Showcase: Plant-Based Innovation on Your Plate

April 13 | 6:30 PM - 9:30 PM

Join award-winning chefs from San Francisco-based food innovator JUST and the Culinary Vegetable Institute for an unforgettable evening highlighting the 4,400-year-old mung bean and an array of Chef’s Garden crops in delicious and surprising new ways. Guests will embark on a multi-course journey showcasing the underappreciated legume’s versatile, functional protein in a range of applications with novel tastes and textures. You’ll learn more about JUST’s mission to help everyone eat well and find out why the company’s latest culinary creation was named one of Popular Science’s “100 Greatest Innovations of 2018” and TIME’s “10 Most Sustainable Products of 2018.”

Guest chefs will include: Chris Jones, Nate Park, Darrel Nemeth, Nick Mullen, and Zach Tyndall


Brioche and Compound Butter

Microgreen Salad, The Chef’s Garden veggies

Savory Waffle, Chicken, Tonkatsu, Slaw

Egg Pasta, Lemon Buerre Monte, Mushroom

Steak Bacon and Eggs – Pork Belly, Soft Scramble

Hawaiian Ice Cream, Coconut, Hazelnut

Liquid Cookie Bombs, Sugar Cookie, Dark Chocolate, Edible Wick

Lemon Cake Petite Fours, Lemon Icing, Luster Dust, Lemon Zest

Ticket and Information:

Doors open at 6:30 pm. Dinner begins at 7:00 pm.

Dinner: $135 per person.  Hospitality is included in price; no gratuities will be accepted.


Cart price will include tax. Payment is processed prior to the event. All additional charges that are added that evening will be added to your account and receipts will be emailed to you.

Wine pairings will be suggested, and full bar available: priced accordingly.

Wine Pairing

Chef for a Day: Beyond dinner, consider spending the entire day in our kitchen, learning how to create every dish in a hands-on Chef for a Day experience. Click here for details.

Chef for a Day: Beyond dinner, consider spending the entire day in our kitchen, learning how to create every dish in a hands-on Chef for a Day experience. Click here for details.

Luxury Farm Stay: Consider retiring upstairs at the end of the evening by booking the Chef’s Suite. Click here for details.

Dietary Restrictions and Allergies: All menus at CVI are thoughtfully customized for each event and express the inspiration of the farm at a given moment. As such, they are subject to change, and alternative ingredients are generally not readily available. If anyone in your party has any serious dietary restrictions and/or allergies, please notify us within 48 hours of the event so we may properly accommodate with appropriate consideration of substitutions or omissions. Consuming raw or under cooked meats, dairy, vegetables, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Dress Code: The dress code is casual at all of our events unless otherwise noted; we dress as if we are entertaining friends in our home.  Please note that the drive and parking lot are unpaved so may be dusty in dry weather or muddy in inclement weather.

Cancellation Policy: We request that you cancel at least 14 days before a scheduled event. This gives us the opportunity to fill the event. You may email marketing@culinaryvegetableinstitute.com or by phone 419-499-7500 ext. 402 for a full refund. Cancellations made within 7-13 days will incur in a 50% loss of the purchase amount. Cancellations made within 6 days of the event will incur a 100% loss of payment.

Hospitality Included:  Ticket prices include the dinner experience, service and sales tax. Our team will not accept gratuities and no service charges will be added to your bill.

Payment is processed at the time of your reservation. By creating an account with the purchase of your ticket, we can apply additional charges of beverages, gift shop items, retail wine, gift certificates or other purchases and email a copy of the receipt to you upon the completion of the evening.

Photography is permitted, and sharing is encouraged. #EventsatCVI

For more information about this event, please contact the CVI at 419-499-7500 or by email at info@culinaryvegetableinstitute.com.


April 13
6:30 PM - 9:30 PM