Cypress’ Craig Deihl is the chef of the month at The Culinary Vegetable Institute in Ohio for its Earth-to-Table dinner series. CVI is a well-known nonprofit organization that brings farmers and chefs together in search of the best techniques for growing and preparing vegetables from around the world.
The Jan. 23 dinner will be held at the acclaimed Chef’s Garden in Milan, Ohio, a sustainable family farm that provides microgreens and vegetables to some of the country’s best restaurants. Deihl’s menu promises hominy and fava bean succotash with candied lamb bacon, braised short ribs and vegetables from Chef’s Garden, and a goat cheesecake with lemon-fennel confit.
Dinner guests will spend time in Chef’s Garden’s farm, learn about sustainable agriculture, and get to mingle with Chef Deihl.
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