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Explore the World of Vegetables
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Walk Through A Chef’s Farm and Garden
- Nature guides and connects with us
- Discover an everchanging kaleidoscope, every day is different
- Hear the bees; smell freshness; feel the excitement; Learn where your food comes from
- How do you really create a better carrot?
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Welcome to: “The Culinary Vegetable Institute”
- Their goal is to teach people how to use plants
- Grow for quality and flavor
- Bring food to life-provide colors, flavors, textures, aromas
- Blend them together in a way that tells a story
- Enjoy a plant from start to finish
- Use the plant’s peels, leaves, stems, juice, buds, flowers
- Have fun with nature’s seasonal garden treasures
- Learn where food comes from
- New cooking, plating, presentation techniques and technology ideas.
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Country Carrot Cake with Candied Carrot Dust
Spice Flavored carrot cake is frosted with creamy chevre’ frosting
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About the Recipe: The lightly spiced cake blends the flavors of white, orange, and purple carrots with old-fashioned goodness. The cake’s top is generously swirled with a mild country chevre’ cheese butter frosting and sprinkled with vibrant purple candied carrot dust. It’s full of farm fresh country flavor.
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Summer Watermelon Panzanella Salad
Add a touch of melon to this delicious summer classic
About the Recipe: Fresh juicy tomatoes are the stars in this summer classic salad. Cucumbers, watermelon, onions, and lettuce add supporting flavors. Using mixed tomato colors creates a festive appearance. The high quality of ingredients makes this salad a cool way to dine on those hot summer days.
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Air Fryer French Fries with Segafredo Zanetti All Purpose Coffee Rub
Add an earthy and flavorful zing to those fries
About the Recipe: This is an earthy and flavorful all-purpose coffee rub. The dry rub can be used on everything. We reduced the amounts so you could make a smaller portion to try it out. We used it, sprinkled on our Air-Fryer French Fries and seasoned steak salads with it.
Air-Fryer French Fries
About the Recipe: Using the air fryer to cook the French Fries helps to lower the fat and the calories. We found that it was quick and hands-off cooking. The best thing was that they were so delicious, and there wasn’t any messy oil that had to drain off. We enjoyed the new coffee rub flavor but any of your favorite seasonings could be used.
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The Culinary Vegetable Institute
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What is The Culinary Vegetable Institute?
The Culinary Vegetable Institute is the extension of The Chef’s Garden, a family farm, growing, harvesting, and shipping specialty vegetables to the world’s finest restaurants. The CVI is the farm’s world class educational, research and event facility designed to inspire forward thinking chefs from around the globe to convene and share their knowledge, host culinary events, research new techniques, and learn about vegetables from the culinary center’s devoted team of chefs and growers.
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The CVI includes a 1,500 square foot state-of-the-art two-story kitchen, a dining room, a culinary library, root cellar, wine cellar, an Executive Chef Suite with luxury amenities, and accommodations for visiting chefs’ teams. They have access to experimental vegetables, forest and herb gardens, and The Chef’s Garden farm.
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Who is Chef Jamie Simpson?
Chef Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute. He quickly become internationally recognized for his dynamic plates and inventive culinary artistry. Chef Jamie is passionate about exploring different cultures, the connection between art and food, and the relationship between unconscious process and creativity. He feels that their job is to bring food to life, teaching people where food comes from, new cooking techniques, and about new pieces of technology in the kitchen.
Simpson’s reputation for the use of unusual ingredient combinations, tastes and textures has led him to direct one of the most prestigious kitchens in the country. CVI continues to foster our commitment to their chefs and have also opened our doors to the community by sharing their facility with corporations, organizations, and people, who seek a unique venue for the most exceptional agri-culinary experience. The Chef’s Garden, A Modern Guide to Common and Unusual Vegetables with recipes was recently released. It features over one hundred recipes from Chef Jamie Simpson.
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Available from Amazon, Barnes & Noble, and other fine bookstores around the country.
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Cornbread Stuffed Zucchini Blossoms
Summer’s hushpuppy snacks
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About the Recipe: The blossoms are filled with a cornbread batter and flecks of zucchini and corn. They can be served with honey butter or even with hot sauce. The filling is a real surprise. Enjoy this unusual recipe.
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Smoked Carrot Hummus Dip
Roast fresh carrots and serve them as a hummus-like dip
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About the Recipe: Those tender young carrots bring vibrant fresh flavor to the party. Roast them in the oven and quick mix some spices and smoked paprika for a summertime grilled taste. Add a swirl of red or green relish and a garnish of roasted whole almonds. Fresh vegetables make outstanding hummus-like dips.
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Summer Succotash with Butter Sauce
A reflection of a Native American dish, the Three Sister
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About the Recipe: Honoring the Three Sisters idea used in Native American agriculture, this summer succotash recipe celebrates a delicious summer trio of ingredients, corn, summer squash, and beans. It’s so colorful and full of fresh summer flavor
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Garden Fresh Cherry Tomato Herb Focaccia
Imagine juicy fresh cherry tomatoes in a crunchy warm baked bread
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About the Recipe: Focaccia is one of the most popular Italian breads and is eaten all day long in Italy. It can accompany pasta, soup, or dinner dishes. In fact, it is sometimes dunked into cappuccino, used to make sandwiches, or taken to the beach as a snack. This recipe highlights those fresh multi-colored cherry tomatoes that are full of sweetness and popping delicious. Don’t forget to use quality olive oil generously. The flavor is a winning combination.
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Cauliflower “Potato” Salad
Here’s a new picnic salad to try out
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About the Recipe: Try a new twist on your favorite potato salad. Tender cooked cauliflower florets sub in for those potatoes, producing a healthier summer salad. It’s easy to make and a refreshing side for that summer supper.
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Sumac Seasoned Salmon Kabobs
Grill them with slices of light lime and sweet oranges
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About the Recipe: What could be better? Juicy citrus flavored salmon dotted with crisp brown bits. Insert tart lime and sweet orange slices alternately between the salmon chunks. Kabobs are one of summer’s best surprises. Enjoy!
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Mediterranean Stuffed Garden Zucchini
A great recipe to use for those overgrown zucchini
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About the Recipe: If you don’t know what to do with that overgrown garden zucchini, stuff it with healthy quinoa and fresh garden peppers. Give it a Mediterranean twist with some sun-dried herb flavored tomatoes and a zesty fresh dressing.
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Street Food Chicken Tacos with Chipotle Avocado Sauce
Crusty Chicken Tenders with Taco trimming in a hand-held wrapper
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About the Recipe: Prepare the spicy avocado sauce ahead of time so it can chill in the refrigerator. Using an air fryer to cook the chicken tenders is an easy way to prepare crispy chicken while keeping it juicy. Use your favorite ingredients for your taco wraps but serve lots of delicious avocado sauce and tomato salsa.
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Strawberry Limoncello Crumble Bars
A delicious crust, fresh fruit filling: and perfect crumb pie topping
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About the Recipe: Everyone loves crumble bars! These are so delicious with a crispy crust, not-too-sweet strawberry filling, and Dutch butter crumb topping. They are easy to make and are perfect for breakfast, lunch, or dinner.
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