CIC alum Geoff Rhyne, sous chef at Leon's Fine Poultry & Oyster Shop, makes this Red Clay sauce. It is served in the restaurant and ferments it in whisky barrels for 4-6 weeks to give it a rich unique flavor. Story here: http://www.postandcourier.com/article/20140916/PC1206/140919549

CIC alum Geoff Rhyne, sous chef at Leon's Fine Poultry & Oyster Shop, makes this Red Clay sauce. It is served in the restaurant and ferments it in whisky barrels for 4-6 weeks to give it a rich unique flavor. Story here: http://www.postandcourier.com/article/20140916/PC1206/140919549

CIC alum Geoff Rhyne, sous chef at Leon’s Fine Poultry & Oyster Shop, carries a High Wire Distilling sorghum whisky barrel filled with his with Red Clay sauce. Story here: http://www.postandcourier.com/article/20140916/PC1206/140919549

CIC alum Geoff Rhyne, sous chef at Leon’s Fine Poultry & Oyster Shop, carries a High Wire Distilling sorghum whisky barrel filled with his with Red Clay sauce. Story here: http://www.postandcourier.com/article/20140916/PC1206/140919549

CIC grad Allison Smith repurposes the leftover doughnuts at her Glazed  Gourmet Doughnut shop into bread pudding. The Post and Courier featured her Apple Doughnut Bread Pudding. Recipe here: http://www.postandcourier.com/article/20141001/PC1206/141009990/1421/leftover-doughnuts-repurposed-into-bread-pudding

CIC grad Allison Smith repurposes the leftover doughnuts at her Glazed Gourmet Doughnut shop into bread pudding. The Post and Courier featured her Apple Doughnut Bread Pudding. Recipe here: http://www.postandcourier.com/article/20141001/PC1206/141009990/1421/leftover-doughnuts-repurposed-into-bread-pudding

From CIC alum and executive chef of the Culinary Vegetable Institute Jamie Simpson with Culinary Vegetable Institute chef and alum Ulfet Ralph

From CIC alum and executive chef of the Culinary Vegetable Institute Jamie Simpson with Culinary Vegetable Institute chef and alum Ulfet Ralph

From CIC alum and executive chef of the Culinary Vegetable Institute Jamie Simpson: passion fruit dream green spherical tea soup. basil

From CIC alum and executive chef of the Culinary Vegetable Institute Jamie Simpson: passion fruit dream green spherical tea soup. basil

Congrats to CIC alum Chef Ulfet Ralph of the Culinary Vegetable Institute, who was selected to be featured in the blog and upcoming book produced by Bicoastal Cooks.

Congrats to CIC alum Chef Ulfet Ralph of the Culinary Vegetable Institute, who was selected to be featured in the blog and upcoming book produced by Bicoastal Cooks.

From CIC alum and executive chef of the Culinary Vegetable Institute Jamie Simpson: white asparagus and white miso soup, tempura overgrown asparagus, sesame seed

From CIC alum and executive chef of the Culinary Vegetable Institute Jamie Simpson: white asparagus and white miso soup, tempura overgrown asparagus, sesame seed

"Winter Wonderland" from CIC grad Jamie Simpson,  chef at The Culinary Vegetable Institute, a part of The Chef's Garden in Milan, Ohio.

"Winter Wonderland" from CIC grad Jamie Simpson, chef at The Culinary Vegetable Institute, a part of The Chef's Garden in Milan, Ohio.

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