Preserving The Season: A Workshop at The Culinary Vegetable Institute
Monday, October 6, 2025 (10:00 AM - 4:00 PM) (EDT)
Description
Each season, the team at The Culinary Vegetable Institute looks at the process of preservation through a global lens and applies age-old techniques to the exceptional produce grown here at The Chef’s Garden. Join us as we discover new ways to extend summer's bounty and prepare for winter in Northern Ohio. More than just pickles, our root cellar is a place of passion and a place to revisit ingredients as they evolve and transform from a beautiful craft.
Pricing
Home Cooks: $195
Professional Chefs: $95
Workshop price includes notebook and preservation booklet, along with product samples from the event to take home.
Culinary Vegetable Institute
12304 Mudbrook Rd
Milan, OH 44846 United States
12304 Mudbrook Rd
Milan, OH 44846 United States
Monday, October 6, 2025 (10:00 AM - 4:00 PM)
(EDT)
1:00 pm - 2:00 pm | Lunch
Make Your Own Farm Flatbreads on our custom Marra Forni.
2:00 pm - 3:00 pm | Application
Small groups continue to work through the vegetable bounty and document process for discussion among the entire class.
3:00 pm - 4:00 pm | Presentation
Chef Jamie Simpson leads a discussion on process, learnings, and takeaways.
10:00 am - 11:00 am | Welcome
When you arrive you’ll be greeted by a display of cellar items that celebrate the joy of preservation. From creative techniques to simple practices, this interactive experience highlights how preserving can be an act of community, flavor, and transformation — not just saving something, but making it better.
11:00 am - 1:00 pm | Application
Small groups begin working through the excess bounty from The Chef’s Garden .
When you arrive you’ll be greeted by a display of cellar items that celebrate the joy of preservation. From creative techniques to simple practices, this interactive experience highlights how preserving can be an act of community, flavor, and transformation — not just saving something, but making it better.
11:00 am - 1:00 pm | Application
Small groups begin working through the excess bounty from The Chef’s Garden .
1:00 pm - 2:00 pm | Lunch
Make Your Own Farm Flatbreads on our custom Marra Forni.
2:00 pm - 3:00 pm | Application
Small groups continue to work through the vegetable bounty and document process for discussion among the entire class.
3:00 pm - 4:00 pm | Presentation
Chef Jamie Simpson leads a discussion on process, learnings, and takeaways.
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