The event is a Halloween masquerade dinner, employing the best of what the Culinary Vegetable Institute has to offer. Located in Milan, Ohio, the Culinary Vegetable Institute is a place for chefs and restaurant staffs to visit, explore new foods, create new dishes and spend valuable time team-building. It runs in tandem with the Chef’s Garden, a farm that grows and sells vegetables and herbs to restaurants. We get some of our produce from there, including this recent shipment of produce from Indianapolis Executive Chef Raymond Dial. That’s purple cauliflower in the middle.
Chef Tony’s dinner will have a lovely array of dishes. The dinner, set for Oct. 27 at 6:30 p.m., is completely sold out. Chef Anthony Lusiak from our Louisville location will be there, too.
Here’s the full menu:
(will be determined on site)
Study of Beets
Red beets, Gold beets, Wild Raspberry, Red Ribbon Sorrel, Olive oil, Sea Salt, Szechwan Peppercorns, Autumn Sage blooms
Mushrooms & Toast
Braised Wild Mushrooms, Heirloom Tomato jam, Parmesan-Miso, Egg, Crunchy bread, Mustard Cress, Truffle scent
Farm & Field
Hay Roasted Chicken, Colorado Cervena Venison leg, Smoking Goose Kitchen Sink sausage, Heirloom carrots, Carrot Blooms, Root crop Spinach, Celery root-white stone grits, Apple Mostarda
Cider & Donuts
Butternut squash, popcorn custard, caramel, Blackberry compote, Spiced Cider, Rum, Micro Pumpkin greens, Pom-Pom Mint blooms
The Culinary Vegetable Institute hosts an Earth to Table dinner each month. For more information, visit their web site under events: http://www.culinaryvegetableinstitute.com/cvi_cms/events.html
We expect to get some photos from Chef Tony Dee as he’s working this weekend (as much as he is able!) and we’ll be posting those on Facebook and Twitter. Come follow us and like us if you’d like to see how it goes.