Creamed Honey and Creative Collaborations
Culinary Vegetable Institute Blog - A culinary retreat for chefs
by Shelby Baker
2y ago
About ten years ago, a journalist tracked down an 83-year-old woman from Wyoming named Lucille. Her claim to fame? She may well have possessed the world’s most enduring sourdough starter. At some point in time—at least as far back as 1889, but perhaps even further—someone mixed flour and water together and allowed wild yeast to become part of the proofing process. Then, this person probably used this substance to bake loaves of sourdough bread, holding back enough of the starter to begin the process all over again. That person almost certainly passed on a small portion to someone else, who cou ..read more
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The Incredibly Versatile Summer Squash
Culinary Vegetable Institute Blog - A culinary retreat for chefs
by Shelby Baker
2y ago
If you go by the calendar, summer is transitioning into fall, but The Chef’s Garden will still have deliciously farm-fresh summer squash available in the autumn. What’s wonderful about this vegetable—besides its amazing flavor—is how many parts of it can be used in dishes. The journey towards using more of the plant began for us more than three decades ago, when a chef who was classically trained in French cuisine came to the United States from Europe. Her name? Iris Bailin. And, after Farmer Lee Jones talked to her at a farmer’s market near Cleveland, the farm began cultivating squash blosso ..read more
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Honey extraction: uncovering delicious jewels in our hives
Culinary Vegetable Institute Blog - A culinary retreat for chefs
by Shelby Baker
2y ago
At the Culinary Vegetable Institute, we have about 40 beehives and just recently extracted somewhere between 15 to 16 gallons of deliciously sweet honey. A good percentage of that went to Brothers Drake Meadery, where it will be creatively transformed into mead (more about that later in this post!). Some of the honey is being bottled for use at the Culinary Vegetable Institute, while the remainder of that extraction is available as whole frame honey, creamed honey, or cut from the comb online. Langstroth Hive Structure At the CVI, we use Langstroth hives and, when a hive box is full in a part ..read more
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Tomato Showcase Pairs with Private Wine Tastings
Culinary Vegetable Institute Blog - A culinary retreat for chefs
by Erica Sanicky
2y ago
Ultimate in Flavor and Flexibility According to the famous Greek philosopher, Plato, necessity is the mother of all invention—and, as we nimbly adjust how we serve our guests, we have personally experienced the wisdom of this statement. At the Culinary Vegetable Institute, we focus on providing the highest of quality at each event—whether that means in how we source ingredients, uniquely prepare dishes, or deliver them to our guests. Nowhere has this been truer than the weekend of August 8-9th, 2020 when we creatively adapted our tomato dinner event with a private wine tasting to remember. He ..read more
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Best ground lamb recipes by Chef Jamie Simpson: try all 3!
Culinary Vegetable Institute Blog - A culinary retreat for chefs
by Erica Sanicky
2y ago
Best Ground Lamb Recipes by Chef Jamie Simpson The Chef’s Garden has partnered with Pure Bred Lamb as part of their Small Farms, Big Hearts collaboration to bring outstanding ingredients and chef-designed, home-cook-friendly recipes to you. Here, you can find three of the best ground lamb recipes created by Chef Jamie Simpson of the Culinary Vegetable Institute, along with a step-by-step video by Jamie as he demonstrates one of these recipes using ground lamb. “You are likely longing for the food you used to get at restaurants,” Jamie says, “and so we’re creating these recipes and putting to ..read more
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Private bed & breakfast suite: gorgeous, spacious, rustic & modern
Culinary Vegetable Institute Blog - A culinary retreat for chefs
by Erica Sanicky
2y ago
Private Bed and Breakfast Suite Enjoyed by Top Chefs Now Available for You At the Culinary Vegetable Institute, when a guest chef visits us for an overnight stay (or more), we pull out all the stops to provide him or her with an unforgettable luxury experience—and now that exclusive, immersive experience is available to you. You can easily book your dates through AirBnB and, as the sole lodger, you will have access to a broad suite of amenities, with contactless check-in availability. In fact, if you choose, you can have an entirely contact-less experience. This gorgeous, spacious suite is ru ..read more
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Irinox partnership allows us to achieve our mission at the CVI
Culinary Vegetable Institute Blog - A culinary retreat for chefs
by Erica Sanicky
2y ago
The Culinary Vegetable Institute Values its Irinox Partnership The Culinary Vegetable Institute at The Chef’s Garden is the farm’s world class educational, research and event facility designed to inspire every person who walks through its doors. “We wouldn’t be able to achieve that mission,” Chef Jamie Simpson says, “if it wasn’t for our partners. The only way that we can remain state of the art is when we have access to the best of the best, up to date, cutting edge, state of the art equipment. Really, the Culinary Vegetable Institute is a showcase for manufacturers, who allow us to do what ..read more
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Japanese knotweed recipes: four deliciously unique choices
Culinary Vegetable Institute Blog - A culinary retreat for chefs
by Erica Sanicky
2y ago
Japanese Knotweed Recipes: The Heart of Seasonal Dining At The Chef’s Garden and Culinary Vegetable Institute, we embrace seasonal dining, appreciating each of the seasons for what they have to offer our palates. Because we’re fortunate enough to work the soil every single day throughout the year, we recognize how the designations of spring, summer, fall, and winter are really just broad categories that encompass the beautiful seasonal nuances that Mother Nature gifts us with each year. For example, Japanese culture traditionally celebrates 72 poetic micro seasons, with May 15-20th serving as ..read more
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Edible flowers and tea: imagine this flavorful, magical match
Culinary Vegetable Institute Blog - A culinary retreat for chefs
by Erica Sanicky
2y ago
Edible Flowers and Tea: A Magical Match At its simplest, imagine a cup of tea being poured into a delicate china cup. Hear the gentle rattle as the cup is placed on a matching saucer. You enjoy the scented air and how, on top of the liquid floats one single, vibrant lemon meringue viola—or perhaps a stunning cherry blossom. That bloom can take the cup of tea to a whole new level, so now imagine a world-class tea where a variety of regeneratively grown edible flowers are dried and incorporated into an original Earl Grey blend. That’s exactly what mothers and grandmothers around the country wil ..read more
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Garden Lettuce Wraps with Root Vegetable Slaw
Culinary Vegetable Institute Blog - A culinary retreat for chefs
by Erica Sanicky
3y ago
Consider this as an outlet for lettuce without making another salad. The vegetable slaw is a great outlet for root vegetables in raw application as well. These components could easily be converted into a delicious spring roll or even chilled sandwiches. INGREDIENTS LETTUCE WRAPS: A few large heads of lettuce, outer leaves picked and washed. ROOT VEGETABLE SALAD: 1 winter radish ½ celery root ½ red onion sliced 1 baby carrot Chopped mixed micro herbs and greens Juice of one lime Salt YOGURT SAUCE: ½ cup yogurt ⅛ cup minced cucumber or pickles Salt For the Lettuce  Place the lettuce le ..read more
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