Sat 3/9 @ 6:30-9:30PM
The Chef’s Garden in Huron is one of the hidden treasures of our region, growing vegetables using sustainable practices that it supplies to top-flight restaurants all over the country. Its Culinary Vegetable Institute is its educational, research and event facility where chefs can come to present programs, host special events and learn about what’s growing and how it’s grown at the Chef’s Garden.
This year’s vegetable of the year at the Chef’s Garden is the not-so-humble carrot.
“In 2019, we plan to use this vegetable from carrot tip to carrot top throughout 2019,” says Farmer Lee Jones, creator of the Chef’s Garden, “including but not limited to a very special Vegetable Showcase event at the Culinary Vegetable Institute on March 9 that features farm-fresh carrots, as well as potatoes.”
That dinner is part of the Vegetable Showcase series, one of many special events taking place at the Culinary Vegetable Institute. The menu includes Lyonnaise potato salad, potato roll, carrot soup with seafood and potato, carrot pastrami with potato mash and of course, carrot cake for dessert — with baked potato ice cream, if you dare! Cost is $120; there will be a full cash bar and wine pairings will be suggested.
Go here for more information about this event and others, as well as about the Culinary Vegetable Institute.