 |
Left column: Fermentation workshop, collecting pepper dulse, and harvesting kombu.
Middle column: roasting The Chef's Garden carrots for the pop-up dinner,
working on details of the dinner with Chef Enda McEvoy
Right column: Yuzu curd with cucumber blooms and baby
cucumbers from The
Chef's Garden,
preserved white asparagus, creme fraiche, trout caviar from the Burren Smokehouse |
CIC alum Jamie Simpson is the Executive Chef Liaison for The Culinary Vegetable Institute, part of The Chef's Garden in Huron, Ohio. Following an appearance at the Charleston Wine + Food Festival, he left for Ireland to share some of their vegetables and knowledge.
Jamie toured Ireland with chef and author Jody Eddy and ChefJustin Wolfe. In Lisdoonvarnahey, they prepared a pop-up dinner for 60 with Chef's Garden ingredients and techniques, accompanied by Irish Chefs Enda McEvoy from restaurant Loam and Kevin
Thornton of restaurant Thornton's. The guest list included some of the top food advocates in Ireland.
He studied seaweed on the coast and headed a workshop in fermentation at the home of Hans and Gaby Wieland, the Neantóg Kitchen Garden School. One of the attendees had high praise: "This was not only awesome, inspiring and a taste sensation, we have now inherited more than 24 jars with the most delicious, simple and at the same time sophisticated ferments from Jamie. We are kind of speechless about this generous and totally unexpected gift and we will look after them and put them to good use to further the cause of fermented foods."
The three chefs participated in the 20th annual Potato Day at The Organic Centre. Jamie spoke about The Chef's Garden's potato trials, highlighting the flavor profiles of the potatoes they grow. “This last weekend marked our 91st new potato variety tasted at the institute since I arrived,” he said.
The visit was organised by our Board member
and seaweed expert Dr. Prannie Rhatigan, who spoke at their Roots Conference in
Ohio in 2015. This will be a unique opportunity to hear about the importance of
potatoes as part of a healthy diet.
Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute
in Ohio. He is passionate about exploring different cultures and designs dishes
around what is available on the farm that day. His commitment to micro seasonal
cooking opens the door for him to be more creative while respecting the plants.
His dishes look astonishing, always play tricks on the senses and are constantly
evolving. http://www.culinaryvegetableinstitute.com
The visit was organised by our Board member
and seaweed expert Dr. Prannie Rhatigan, who spoke at their Roots Conference in
Ohio in 2015. This will be a unique opportunity to hear about the importance of
potatoes as part of a healthy diet.
Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute
in Ohio. He is passionate about exploring different cultures and designs dishes
around what is available on the farm that day. His commitment to micro seasonal
cooking opens the door for him to be more creative while respecting the plants.
His dishes look astonishing, always play tricks on the senses and are constantly
evolving. http://www.culinaryvegetableinstitute.com
The visit was organised by our Board member
and seaweed expert Dr. Prannie Rhatigan, who spoke at their Roots Conference in
Ohio in 2015. This will be a unique opportunity to hear about the importance of
potatoes as part of a healthy diet.
Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute
in Ohio. He is passionate about exploring different cultures and designs dishes
around what is available on the farm that day. His commitment to micro seasonal
cooking opens the door for him to be more creative while respecting the plants.
His dishes look astonishing, always play tricks on the senses and are constantly
evolving. http://www.culinaryvegetableinstitute.com
No comments:
Post a Comment