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Vegetable Showcase: Summer Squash

July 25 | 5:00 PM - 9:00 PM

5pm -9pm
Join us for an evening under the stars and inside our iconic squash tunnel as you taste your way through six interactive experiences- all featuring The Chef’s Garden signature summer squash.
Begin your visit in our interactive herb garden with complimentary beverage tasting service all evening.  Spend the peak of season on our exquisite four-acre property enjoying all the friends and family of the cucumber devouring a menu that includes a shaved squash salad with a squash leaf emulsion, Squash Blossom Quesadillas, Zucchini Flatbreads and many more. This dinner culminates with a bonfire, parting gifts, and a Jones Family Signature Farm Market.

What is the Vegetable Showcase Series?

The Vegetable showcase series events are held seasonally to bring farming and cooking together. Each celebrates all of the parts and pieces of a single ingredient at the peak of its harvest. Guests will witness a balance of history and tradition with modern and unexpected applications as our culinary team offers a display of versatility while maintaining The Chef’s Garden produce perfection in pure form.
Shine only.

Rain date: August 1st, 2020.

Ticket and Information:

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

  • We have stopped taking reservations for this event. Our next available Vegetable Showcase is the Tomato Showcase in August.
Tomato Showcase Vegetable Box

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.

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.


July 25
5:00 PM - 9:00 PM