Like many of you, we find ourselves deep in September wondering what happened to summer. It was wonderful, wasn’t it? At many of our locations, it was unseasonably pleasant and lovely for dining outside. We also had a terrific evening we wanted to revisit at the Culinary Vegetable Institute, which has become a favorite place for us all to visit, especially in summer.
All 10 of our executive chefs were on hand at the Culinary Vegetable Institute in July for a fundraiser for Veggie U, which provides culinary and food nutrition education for youth. We receive much of our produce from The Chef’s Garden, which specializes in heirloom varieties of fresh produce; it’s affiliated with CVI.
Cooking within arm’s reach of where the produce was grown is a joy for a chef. CVI is an inspiring place, and our chefs whipped up some dishes that we’re incredibly proud to share with you here. The next time you’re planning a private event, remember, our chefs can create something like this for you.
Chef Aric provided a recipe for his, which we’re listing below. The portions are sized for a crowd, so size down for a smaller group.
Mediterranean Heirloom Carrot Salad
4 Pound Heirloom Carrots
1 Cup Olive Oil
¼ tsp. Cayenne Pepper
1 tsp. Coriander
3 tsp. Cumin
1 tsp. Paprika
3 TBL Honey
2 TBL Fresh Lemon Juice
2 Preserved Lemons (diced fine rind only)
½ Cup Micro Parsley
Precook carrots for 4 to 5 minutes based on size. When the carrots are finished cooking, shocked them in an ice bath. Drain carrots well. Whisk other ingredients together and add to drained carrots.