Loading Events

« All Events

Pop Up: Guest Chef Scott Schneider

August 24 | 6:30 PM - 9:30 PM

Vermilion native Chef Scott Schneider, Chef de Cuisine of New York’s celebrated Ai Fiori restaurant, will return to his roots Aug. 24th, for a collaborative dinner with young chefs from Lorain County JVS Culinary arts program, where his own culinary career began.

Chef Scott says he found a passion for cooking while attending LCJVS and simultaneously working at a hometown restaurant. From there he attended the Culinary Institute of America in Hyde Park, New York. Before landing at Ai Fiori, Chef Scott worked in some of New York’s great kitchens, including Restaurant 81, Union Square Café, La Mangeoire, and Bar Basque.

Between 2011 and 2016, Chef Scott rose through the ranks at Ai Fiori, moving from line cook to Executive Sous Chef to Chef de Cuisine in five short years.

With the students from his alma mater as his sous chefs, under the guidance of LCJVS chef instructor Timothy Michitsch, Chef Scott will prepare a five course meal incorporating seasonal vegetables from The Chef’s Garden.

Join Chef Scott as he reaches back to his roots and joins forces with the next generation of young chefs.


Insalata di pomodoro

Heirloom tomato salad, charred watermelon, basil pesto, stracciatella cheese

Crudo de passera

Fluke crudo, summer radish, trout roe, lemon, crème fraiche


Milk-braised veal parcels, gold bar squash, zucchini, morel mushrooms, sugo


Olive oil poached striped bass, coco beans, marinated cucumbers, herb salad

Panna Cotta

Yogurt panna cotta, lime gelee, compressed melon, cantaloupe granite

 About Scott Schneider: Scott was born in Vermilion, in Northern Ohio, a largely agricultural area, that exposed Scott to a climate producing the freshest ingredients in spring and summer months. Scott was quite inspired by his grandfather, who was raised on a farm and helped develop his knowledge for growing and harvesting fruits and vegetables in his garden. Scott attended Lorain County Joint Vocational School (LCJVS) for culinary arts where he first developed his true passion for food. He simultaneously worked at Moosehead Grill and was determined to continue his education. Scott enrolled at The Culinary Institute of America in Hyde Park, New York, where he excelled in his classes and externship and graduated with a Bachelor’s Degree. After graduation, Scott  worked in some of New York’s great kitchens including Restaurant 81, La Mangeoire, and Bar Basque under Chef Yuhi Fujinaga. In 2011 Scott joined the team at Ai Fiori, as a line cook and quickly rose through the ranks to become Executive Sous Chef. Scott continued to develop his culinary and leadership skills under Chef Michael White and the Altamarea Group ultimately becoming Chef de Cuisine in June 2016. Scott’s knowledge and passion for Italian cuisine is evident through his high quality and consistent yet also innovative touches in the Ai Fiori menu.

Ticket and Information:

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

Dinner: $120 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

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.

While vegetables are the focus at the Culinary Vegetable Institute, we do include a variety of animal proteins in most of our menus. We believe fully showcasing our vegetables includes pairing them with a vast array of complementary foods. If you follow a vegan or vegetarian diet (or have other dietary requirements), we will be happy to accommodate your needs, but request that you please notify us no less than 72 hours prior to your event in order to prepare for those adjustments. 

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.


August 24
6:30 PM - 9:30 PM