The Culinary Vegetable Institute, a learning center dedicated to the relationship between the farmer and the chef, has a series of upcoming events that are open to the public (CVI, and its parent company, The Chef’s Garden, supply herbs and vegetables to chefs all over the country – including Thomas Keller). CVI is located about 50 minutes from downtown.
Earth-to-Table dinner / February 26
Family-style menu created by chef Johannes Klapdohr
$45 pp
Menu includes:
Appetizers
Carpaccio of Winter Beets with Walnut Oil and “Minus 8” Ice Wine Vinegar
Exotic Kale Blend and Old World Lettuces with Pineapple-Ginger Honey Vinaigrette
Wilted Mustard and Turnip Greens with Bacon, Northern White Beans and Glazed Red Onions
Lentil and Heirloom Potato Stew with Vienna Sausages, Carrots and Micro Celery
Entrees
“Coq aux Vin”Free Range Chicken braised in Red Wine with Mushrooms, Shallots and Applewood Smoked Bacon
Slow Roasted Niman Ranch Pork Shanks in a light BBQ and Preserved Tomato Sauce
Vegetables
Roasted Fingerling Potatoes with Thyme and Rosemary
Oven Roasted Beet Variation with Micro Caraway
Braised Celeriac with Pistachios
Brussels Sprouts Sautéed with Duck Prosciutto
Desserts
Parsnip and Pear Strudel with Caramel Ice Cream
Root Cellar Apple Cobbler with Hazelnut Crumbs
Sardinian Wine Tasting / March 5
Five-course wine tasting and food pairing created by chef Johannes Klapdohr
$85 pp
Menu includes:
First Course
“Chefs Garden Caesar Salad”
4 different Romaine Lettuce with Saltimbocca of Organic Chicken and Duck Prosciutto
Parmesan, Sun-dried Tomato Crouton
Sulitai – Cannonau di Sardegna doc 2005, Single Vineyard
Second Course
“Culingiones”
Sardinian Raviolis with Winter Root Spinach and Pecorino Cheese
Sautéed Diver Scallop, Micro White Celery
Tavoleto – Nebbiolo D’Alba doc 2004
Entree
Osso Buco with Marrow and Micro Sage Crust in a light Gremolata Sauce
Broccoli Rabe, Golden Garlic Chive Polenta
Sariz doc 2001
Cheese CourseTaleggio “Pizza” with Dried Figs, Toasted Pistachios and Pear Mustado
Petit Arugula Salad
Amarone della Valpolicella doc 2003
Dessert
Zabaglione Tart with Citrus Fruits and Mascarpone Gelato
Moscato D’Asti docg 2007
Cooking Classes / February 21 and 28
Three hour classes focusing on easy to prepare meals;$245 each. Call to learn about specifics for each class.
