Here’s how the owners describe the CVI:
The cornerstone of our business is the relationship between farmer and chef. We are proud to offer unique team building opportunities, events, and Earth to Table® experiences that capitalizes on the synergy between chef and farmer. Regardless of your culinary skill, a truly unique experience and connection with the land await every one of our guests.
The 11,000-square-foot facility built of locally quarried limestone, pine and cedar exterior with a wild cherry, black walnut, tulip poplar, oak and ash interior was designed from a basic concept of the Jones Family.
Sitting on approximately 100 acres, the Institute includes a 1,500 square foot state-of-the-art two story Kitchen designed by Mark Stech-Novak with full audio-visual capabilities for demonstrations; a 1426 square foot Dining Room with 22 foot ceilings (capable of seating 90); an Executive Chef Suite with luxury amenities; accommodations for visiting chefs’ teams; a Culinary Library; Root Cellar and Wine Cellar; and experimental vegetable, forest and herb gardens.
Visiting chefs can utilize the CVI’s facilities and gardens for educational, team-building and retreat purposes. With the farm nearby, chefs can experience The Chef’s Garden planting and harvesting methods, pick vegetables themselves and return to the CVI for relaxation or to experiment in the kitchen.
Today, the CVI continues our commitment to our chefs, but we have also opened our doors to the community by sharing our facility with corporations, organizations, and people who seek a unique venue for the finest in agri-culinary experiences.”
The CVI is “thrilled to host the Esselstyns- a dynamic family of international prominence known for their complete commitment to the healthful powers of the Almighty Plant. We discovered we were kindred spirits, and instantly bonded over our mutual love of vegetables and all they provide for our well-being.
This Lecture Series will feature an opening presentation by Dr. Caldwell Esselstyn, director of the Cardiovascular Prevention and Reversal program at The Cleveland Clinic Wellness Institute, collaborator in the documentary Forks Over Knives, and author of The Prevent and Reverse Heart Disease Book. He will discuss the results of his groundbreaking 20-year nutritional study—the longest study of its kind ever conducted—with irrefutable scientific evidence, how we can end the heart disease epidemic in this country forever by changing what we eat.
Jane Esselstyn RN and her mother, Ann, co-authored the companion cookbook to Dr. Esselstyn’s study, bringing a fresh and charismatic voice in making the plant-based, whole food lifestyle accessible. They are avid and inventive designers of plant-based recipes, and will discuss the guidelines that form the foundation of delicious and wholesome living.
The evening will conclude with a 5-course meal prepared by our Executive Chef Jamie Simpson featuring cuisine from the cookbook in a way that only the Culinary Vegetable Institute can imagine.”