CVI @TheChefsGarden

White Peacock Kale Salad.

It's feeling like the Holiday season at the CVI!

Kale Tempura.

"To look at every ingredient for the first time, every time, is my most powerful weapon of creativity. " Chef Jamie Simpson

The Chef’s Garden Mesclun delivers—whether it’s on the bar menu, the banquet plate, or the fine-dining tasting menu.

A journey from plant to plate. Exotic Kale Walleye Roe. Nasturtium Puree.

Chef Jamie Simpson, Executive Chef of Culinary Vegetable Institute, creates menus based on what's fresh in the garden, including unique flowers like flax seed blossom and buckwheat. Season 1, Episode 6 of The Chef’s Garden: hulu.com/series/the-che…

Root Vegetable Salad. Sweet Alyssum.

A Few Tickets Left! The CVI Welcomes Roy Estate to kick off the holiday season with an exclusive wine dinner and our inaugural Feast of the Seven Fishes. Reserve your seat chefs-garden.com/product/the-cu…

Dry Aged Carrot. Honey. Mustard. Sweet Alyssum.

Lumpia. Potato. Sweet Alyssum.

Fennel is one of the fewest exceptions where we see it in the grocery stores and use every part of the plants life. If you want to see how Chef Jamie's dish comes together head here youtube.com/watch?v=eSmV0k… Learn about the sizes we grow @TheChefsGarden visit @farmerleejones

Each leaf tells its own story. Root beer leaf, Sweet Potato Leaf, Green Shiso, Cranberry Hibiscus, Variegated Nasturtium, Kinome. Beautiful! Learn more about the flavor profiles over at @farmerleejones

A night of creativity, flavor, and true artistry at The Culinary Vegetable Institute. From the first course to the final frame, Chef Jamie Simpson showcased the power of presentation on Steelite instagram.com/p/DRKuVW1kYvf/

Master Sommelier Craig Collins will showcase some of the most esteemed wines we've ever served at The Culinary Vegetable Institute alongside the inaugural Feast of the Seven Fishes dinner on Saturday, December 6th. Reserve your seat chefs-garden.com/product/the-cu…

This is an unbelievably versatile vegetable for us in the kitchen. Learn some of Chef Jamie's favorite ways to cook with @TheChefsGarden celery root.

We opted to use the humble turnip in an effort to show how anything can be elevated with attention and respect.

Cheese dip and crudites are always welcome in the bar. Here we lightly steam and dry the turnip before dipping into a gelee of Taleggio Cream.

One squash 20 servings. Perfect for banquets. Here we put the fall squash on a meat slicer and shave as thin as possible before grilling and placing on top of a lamb neck and mushroom risotto. In Season Now @thechefsgarden

"Oh i thought you said coconut!" Koginut eggnog. Nutmeg. Vanilla. Koginut endocarp infused rum. In Season Now @thechefsgarden