Turnip. Stem. Leaf. Root.
$$, Reservations, Restaurant,
"Called 2018 the year of “the shingle” tiled plating that allows chefs to “underpromise” and “overdeliver”."
ChefJamie Simpson
Cleveland
About Jamie Simpson
Chef Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute. He hails from a small town in Summerville, S.C. and is en route to becoming a young highly sought after chef. He began his culinary career in a serendipitous fashion after leaving the music industry and his job at a recording studio. His journey continued to one of Charleston’s most acclaimed restaurants, The Charleston Grill, which gave him opportunities to explore other globally recognized kitchens and work with countless talents.
At My Venues
walnut bon bons
$$, Reservations, Restaurant,
"Casting walnut bon bon in this two part custom silicon mold from @chicagoculinaryfx. Toasted walnut butter and cream soaked in nocino and dehydrated. @valrhonausa pliable guanaja. Walnut powder. @rareteacellar walnut oil. With @richiefarina, @dariotrchef, @michelledemuth_bibb at the @culinaryvegetableinstitute #tbt"
Project cherry
$$, Reservations, Restaurant,
"With @charlottehdovoisey “eat, drink, and be cherry” presented at @tales_of_the_cocktail with @williamgrantusa and @petervestinos. July 2017. @visitneworleans @louisianatravel"
Cured Sardine. Sauce Gribiche. Sour Turnip.
$$, Reservations, Restaurant,
"@culinaryvegetableinstitute"