Venue: The Culinary Vegetable Institute at The Chef’s Garden in Milan, Ohio
Photographer: Michelle Demuth-Bibb (@michelledemuth_bibb)
The Event
At The Chef’s Garden in Northeast Ohio, every stage of a tomato’s life represents an opportunity. The resident chefs of the regenerative family farm’s Culinary Vegetable Institute (CVI) welcome guests to a harvest-driven celebration of the tomato every summer, always approaching the multi-course dinner with a different lens.
On the evening of August 22, 2026, the CVI turned one of summer’s most familiar ingredients into the foundation for an immersive culinary event. Executive Chef Jamie Simpson and team, along with guest chefs Tony Dee and Patrick McElroy, collaborated on a menu for one of the farm’s most anticipated—and always sold-out—showcases. (Additional seasonal dinners are built around potatoes, asparagus and other produce grown on the farm for renowned chefs and home cooks alike.)
Rather than treating them as a garnish or supporting ingredient, the menu explored a multitude of tomatoes at different life stages and in a range of applications. Dinner incorporated heirlooms, hybrids and varieties grown at The Chef’s Garden, pairing the familiar flavors of peak summer with preparations designed to surprise guests.
Courses featured the breadth of the farm’s harvest alongside seafood, lamb and other summer favorites. Chefs roasted prawns, prepared fish with a colorful assortment of summer produce, carved meat and assembled vibrant tartlets.
The progression also highlighted technique: Diners could see ingredients move from raw form to active preparation to composed plate—a behind-the-scenes element that made the craftsmanship of the meal part of the experience itself.
At the CVI, the relationship between what grows in the field and ultimately appears on the plate is central. An abundant display of tomatoes in all shapes, sizes, colors and stages of ripeness set the visual tone for the evening. In the open kitchen, chefs worked together to plate courses, finish sauces and assemble intricate components on the plate. The Chef’s Garden co-owner Farmer Lee Jones—James Beard Foundation Award-winner and nationally known television personality—was on hand to greet guests throughout the night.
Menu Highlights
- Welcome Cocktail: Tomatini by LPM (La Petite Maison Restaurants)
- Course 1: Tomato Tart with Duke’s mayonnaise, bacon, nappage, renan wheat
- Course 2: Snow White Tomato Gazpacho with almond, olive oil, cucumber, watercress, flowers
- Course 3: Salsas: smoked tomato salsa macha, marigold martajada, crema and coriander oil, prawn, green tomato salsa verde, corn tortilla
- Course 4: Tomato Succotash with flounder, dill, beurre monté, green tomato chow-chow
- Course 5: Tomato Pomodoro with spelt flour pasta, dry-aged lamb saddle, tomato leaf, chive, basil
- Course 6: Peach & Tomato Tartelette with basil, champagne, CVI honey
- Beverages: Options included wine and temperance (non-alcoholic) pairings for each course
Takeaway Tips for Planners
- Build an event around one strong idea. A narrow theme can actually create more possibilities for creativity.
- Make seasonality part of the experience. An abundant display immediately communicates place and time.
- Let ingredients double as décor. Create a memorable visual while reinforcing the central story.
- Show the process. Allow for open-kitchen moments, chef interactions and hands-on experiences.
- Celebrate sustainability. Use ingredients to their maximum potential.
- Offer different levels of participation. An experience like Chef for a Day (an add-on at the CVI) adds an immersive layer.
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