We celebrated summer with two nights at the CVI, featuring our Summer Vegetable Showcase Dinner. Here’s a little behind-the-scenes look at the magic that went into it. instagram.com/reel/DMDD9i0O9…

What doesn't go with tomato? "If you, like me, thought chocolate, Simpson says you're wrong. Chocolate can go with tomato." Chef Jamie Simpson

Peeled Tomato. Tomato Water Dashi. Parmesan. Sesame Oil. Shiso. It celebrates texture, acidity, and versatility.

Did you know that there are over 60 varieties of tomatoes grown at The Chef's Garden? Our tomato showcase dinner returns in 2025 to highlight some of our favorite varieties that don't often get the recognition they deserve, yet. Reserve your seats culinaryvegetableinstitute.com/product-page/t…

Chef Jamie Simpson is heading to the Chicago Baking and Pastry Forum September 4–6, 2025 at the renowned Washburne Culinary & Hospitality Institute! He’ll be presenting on SWAVORY — that magical category where sweet meets savory.

Tomato Sandwich. "I mentioned in The Chef's Garden book the tomato should never be cut thinner than the bread for a tomato sandwich. Always use dukes. And season the tomatoes." Chef Jamie Simpson

Gazpacho. Here we make a smooth gazpacho and garnish with parts and pieces of its base ingredients. peppers. cucumbers, cucamelons, tomatoes, and olive oil.

Join Farmer Lee Jones and Chef Jamie Simpson on Chef Radio as they dig into what makes The Chef’s Garden so special. Tune in to hear their insights chefradiopodcast.com/episodes/farme…

Join us Saturday, July 26 from 11 AM–2 PM for a special Pop-Up with The Culinary Vegetable Institute at Farmer Jones Farm Market! Chefs from the CVI will be on-site sharing a live, hands-on pasta-making demo—you’ll get a behind-the-scenes look at the process, ask questions.

Discover how the team at The Culinary Vegetable Institute is reimagining Licorice Lace—from delicate soil to the plate culinaryvegetableinstitute.com/post/elevating…

Where does Chef Jamie Simpson find inspiration? Ingredient selection is purely based on season: what looks good, smells good, tastes good right now. Aesthetic selection, all those little things, mostly from nature.

CVI headed to Tales of the Cocktail Chef Jamie prepared welcome bites for attendees during the cocktail reception at the spirited awards. Here’s a little behind the scenes from the night.

Feta Stuffed Cucamelons. An easy prep task behind the bar. We core the tiny cucumbers and store them in a salty pickle brine. When ready to use, we pipe them full of whipped feta cheese and skewer them like an olive. Enjoy cucamelons now from @thechefsgarden

In Season Now - Tomatoes! Green tomatoes are on Chef Jamie's mind. Not just unripe green tomatoes but ripe green tomatoes too! Want to learn more about the different varieties we grow? Head over to Farmer Lee Jones®

Melon soup. Cucamelon slice. Cucamelon flower. Cucamelon and cantaloupe share some unexpected affinities. They compliment and contrast each other at the same time. They’re also in season at the same time so it’s an easy combination to reach for.

Join us for a special Tomato Showcase Dinner at the Culinary Vegetable Institute on Saturday, August 16th. Reserve your seat culinaryvegetableinstitute.com/product-page/t…

We’re thrilled to welcome Chef Dante Boccuzzi into the kitchen at the Culinary Vegetable Institute! Reserve your seat: culinaryvegetableinstitute.com/product-page/c…

We’re thrilled to welcome Chef Dante Boccuzzi into the kitchen at the Culinary Vegetable Institute! Reserve your seat: culinaryvegetableinstitute.com/product-page/c…

Ratatouille is a dish that excels in simplicity. It's highly seasonal and perfect for a late summer menu.

Baby eggplant with romesco. A quick sear of our mixed eggplants makes for an easy bar snack. We trim the sepal back, allow for heavy caramelization, season well, and serve hot. Treat them like shishito or padron peppers.