Wednesday, February 22, 2017
Friday, February 17, 2017
Monday, February 13, 2017
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.
Wednesday, February 8, 2017
Get the recipe for the Sweet Potato Cake that was featured at our Potato Vegetable Showcase dinner.
Tuesday, February 7, 2017
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.”
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.”
Wednesday, January 18, 2017
Cold winter months almost always generate a yearning for a warming drink.
Tuesday, January 17, 2017
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.
Wednesday, January 11, 2017
Monday, January 9, 2017
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.