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Valentine’s Day – Cozy up by the Fire

February 8 | 6:30 PM - 9:30 PM

Be our Valentine!

The Culinary Vegetable Institute offers the perfect setting for a romantic dinner, with our roaring fireplace, candle-lit dining room and a special menu of culinary classics. Chef Jamie Simpson and the CVI Team will offer favorites that they love to prepare with their own Valentines.

In a departure from our usual community tables, seating will be offered at cozy tables for 2.

MENU:

Chefs Garden Salad

Crouton. Parmesan. Shaved ham. Carrot. Cucumber. Nasturtium. Dijon Emulsion.

Bisque

Lobster. Carrot. Celery. Chive. Chervil. Tarragon.

Cave Aged Cheddar Gougere

Prime Beef New York Strip

Sunchoke Puree. Carrot. Confit Potato. Brussels Sprout. Beet. Root Spinach. Amaranth.

Textures of Chocolate.

Pliable ganache. Pistachio Mousse. Warm Chocolate cake. Aerated Chocolate. Chocolate Tart.

Guest Chef Melania Castegnaro. Pastry chef. Ridgewells catering.  

Ticket and Information:

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

Dinner: $150.00 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.

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

Luxury Farm Stay: Consider retiring upstairs at the end of the evening by booking the Chef’s Suite. Accommodations include a bottle of sparkling wine, king-size bed, jacuzzi, and a breakfast basket for you to enjoy at your leisure in the morning. $350.  Call 419-499-7500 for availability.

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: 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 and all front and back of the house staffing. Our team will not accept gratuities and no service charges will be added to your bill. It is our belief that compensation should be based on the contributions of each member of the team, not as a muliplier of an event price to some and not others. In so doing, we can ensure reliable wages to service staff and increase the base pay to back of house staff that you may not see, but are integral to the production of all of our events.

Payment is processed at the time of your 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. 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.

Details

Date:
February 8
Time:
6:30 PM - 9:30 PM