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Pop Up: Guest Chef Ben Grupe

July 7, 2018 | 6:30 PM - 9:30 PM

Gold, silver, diamonds and stars. Our guest chef of this evening, Chef Ben Grupe, possesses all of these as a Bocuse d’Or Team USA finalist, ACF Team Captain and the Executive Chef of St. Louis’s celebrated Elaia & Olio Restaurants.

Chef Ben Grupe

Elaia is an award-wining restaurant offering a singular dining experience, featuring the spectacular cuisine of celebrated Chef Ben Grupe. Chef Ben Grupe’s precise style is an homage to classical technique and tradition. His global cuisine is a celebration of food cultures from around the world and a tribute to the bountiful Midwest.

In 2016, as Team Captain in the Culinary Olympics, Chef Ben Grupe led the American team to three gold medals. The following year, Chef competed in the American tryouts for the Bocuse d’Or, the most prestigious culinary competition in the world. Chef Ben finished second.

Elaia is awarded 4 stars (out of 4) by the St. Louis Post-Dispatch. Elaia was ranked #2 in St. Louis in 2015, 2016, 2017 in restaurant critic Ian Froeb’s annual “The 100 Best Restaurants in St. Louis.”

Elaia is awarded 4 diamonds by AAA.

Elaia is the flagship of Ben Poremba’s Bengelina Hospitality Group, and Ben Poremba is a 3-time James Beard Award Semi-Finalist

We are delighted to have Ben in our kitchen at CVI where he will prepare a multi-course meal celebrating his journey through the competitive world of the Bocuse D’or tryout in Las Vegas, his current menu and the abundance of vegetables of the moment on the farm.

Ticket and Information:

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

Dinner: $108 per person. Hospitality is included in price; no gratuities will be accepted.

We have stopped taking online reservations for this event. Please call 419-499-7500 to add your name to the list.

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.

Chef for a Day: Beyond dinner, consider spending the entire day with your one-and-only 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.

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: Payment information is taken at the time of reservation. Due to our size and the unique nature of each of our events, cancellations affect us greatly. We must receive notice of cancellation no less than 48 hours prior to the event for credit of your 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.


July 7, 2018
6:30 PM - 9:30 PM