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Saturday, January 28, 2012
6:30 PM - 9:30 PM

January Earth to Table Dinner with Chef Bradford Thompson

Chef Bradford Thompson?s culinary education ranges from his childhood experiences blueberry picking and lobster trapping in Maine to working alongside prominent chefs at some of the finest dining establishments in the U.S. It?s the latter that earned him recognition as one of Food & Wine Magazine?s Best New Chefs in 2004 and a James Beard Award in 2006.Chef Thompson hopes to take diners on a flavor adventure at January's Earth to Table Dinner at The Culinary Vegetable Institute with dishes like Beef Tartare and Sweetbreads Fricasse. The menu is true to the season, featuring winter vegetables grown at The Chef?s Garden sustainable family farm; complementary flavors like apples, cider and red wine; and techniques like braising, roasting and baking to warm the palate and the body.Winter herbs are featured prominently in dishes like Rosemary-Salt Crust Baked Arctic Char with Shaved Fennel and Spiced Red Wine Glaze, Wild Thyme and Duck Fat Roasted Fingerling Potatoes, and Roasted Mushrooms with Winter Herbs and Candied Garlic. Chef Thompson aims to show that, even in the dead of winter, any meal is more delicious when accentuated with seasonal flavors of the farm.The full menu can be viewed at http://www.culinaryvegetableinstitute.com/cvi_cms/121.html.At A GlanceWhat: Earth to Table Dinner with Chef Bradford ThompsonWhen: Saturday, January 28 at 6:30 pmWhere: The Culinary Vegetable Institute12304 State Route 13, Milan Ohio 44846How: Call 419-499-7500 for reservations $75 per guest plus tax and 20 % gratuitywww.culinaryvegetableinstitute.com for more information.Upcoming EventsFebruary 11 - Chef Lanny Chin of Bon Appetit Management CompanyMarch 17 - Chef Jason Coperine of the Via Luna Oceanfront Italian Grill at The Ritz-Carlton, Fort Lauderdale Chef Bradford Thompson?s culinary education ranges from his childhood experiences blueberry picking and lobster trapping in Maine to working alongside prominent chefs at some of the finest dining establishments in the U.S. It?s the latter that earned him recognition as one of Food & Wine Magazine?s Best New Chefs in 2004 and a James Beard Award in 2006.Chef Thompson hopes to take diners on a flavor adventure at January's Earth to Table Dinner at The Culinary Vegetable Institute with dishes like Beef Tartare and Sweetbreads Fricasse. The menu is true to the season, featuring winter vegetables grown at The Chef?s Garden sustainable family farm; complementary flavors like apples, cider and red wine; and techniques like braising, roasting and baking to warm the palate and the body.Winter herbs are featured prominently in dishes like Rosemary-Salt Crust Baked Arctic Char with Shaved Fennel and Spiced Red Wine Glaze, Wild Thyme and Duck Fat Roasted Fingerling Potatoes, and Roasted Mushrooms with Winter Herbs and Candied Garlic. Chef Thompson aims to show that, even in the dead of winter, any meal is more delicious when accentuated with seasonal flavors of the farm.The full menu can be viewed at http://www.culinaryvegetableinstitute.com/cvi_cms/121.html.At A GlanceWhat: Earth to Table Dinner with Chef Bradford ThompsonWhen: Saturday, January 28 at 6:30 pmWhere: The Culinary Vegetable Institute12304 State Route 13, Milan Ohio 44846How: Call 419-499-7500 for reservations $75 per guest plus tax and 20 % gratuitywww.culinaryvegetableinstitute.com for more information.Upcoming EventsFebruary 11 - Chef Lanny Chin of Bon Appetit Management CompanyMarch 17 - Chef Jason Coperine of the Via Luna Oceanfront Italian Grill at The Ritz-Carlton, Fort Lauderdale

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