Wednesday, February 22, 2017

Dario Torres: Cooking From His Heart

Dario 1

Friday, February 17, 2017

Dream Fulfilled: Chef for a Day

Chef for a Day Blog 5

Monday, February 13, 2017

Farm Stock: From Ugly Vegetables To Extraordinary Flavor Enhancer

At The Culinary Vegetable Institute at The Chef's Garden, trying to find ways to eliminate food waste is a way of life. Products from the farm that are not quite perfect are transformed and given new life through vinegars, pickles, syrups, misos and countless other products.

Farm Stock Dish

Wednesday, February 8, 2017

Recipe: Sweet Potato Cake

Dessert Sweet Potato Cake 2

Get the recipe for the Sweet Potato Cake that was featured at our Potato Vegetable Showcase dinner.

Tuesday, February 7, 2017

Celebrate President’s Day Weekend with Us: Special White House Dinner

If we had a time machine and traveled back to a late 19th-century kitchen, you might be surprised at how differently people cooked and ate. And, in a conversation with Christie Weininger, the director of Rutherford B. Hayes Presidential Library and Museums, she shares several of those differences with us. “One of the most obvious ones,” she says, “is that people didn’t use standard measurements and, because people relied on cook stoves fueled by wood fires, people who cooked needed to develop significant skills in temperature regulation.”

white hosue cookbook

Cookbooks certainly existed, she explains, but recipes were largely passed down through families. “That’s why,” she says, “you see cooking trends within families, with people’s cooking styles tied to the region where they lived, their country of origin, and what others in their families cooked.”

Read more about the Gilded Age dinners at the White House.

Wednesday, January 18, 2017

Cocktails: Toddy Bear

Cold winter months almost always generate a yearning for a warming drink.

Toddy Bear1

Check out the recipe from our Winter Wonderland event.

Tuesday, January 17, 2017

Let Them Eat Truffles!

An Event at The Presidio to Celebrate One of Nature's Finest Culinary Creations

Read about Chef Jamie's participation in The Truffle dinner at at Traci Des Jardin's restaurant The Commissary at The Presidio for their Open Kitchen Series and see images from his Truffle dinner at the CVI upon his return.

Truffle Jamie Simpson2

Wednesday, January 11, 2017

Recipe: Sunchoke Custard, Macerated Beets, Fried Spinach

Recipe Sunchoke Custard Macerated Beets Fried Spinach 4

Click here for the recipe.

Monday, January 9, 2017

Chef Matt Ward Joins CVI at The Chef's Garden as Chef de Cuisine

Born and raised in Summerville, South Carolina, Matt Ward had a typical upbringing. He went to school at The College of Charleston and received a Bachelor's in Psychology. During his time in college he took on a full time job at a from-scratch cafe. As he was approaching graduation he sought a second job and responding to a Craigslist ad and he began a part time job as a banquet prep cook for French Master Chef Nico Romo of Patrick Properties Hospitality Group and Fish Restaurant.

Chef Matt Ward

Read the full article.



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