NECI’s Executive Chef Tom Bivins recently visited Smolak Farms just north of Boston to host a Whim Dinner. A recipe video from the visit is now available on Gloucester Times website, which details how to get the most out of local corn season by using more than just the kernels. Click the image below to [...]
New England Culinary Institute’s Executive Chef Tom Bivins will be in the Boston metro area bringing NECI’s unique fare to Smolak Farms in North Andover, Massachusetts on Wednesday, August 10 at 7:30 p.m. The event will raise money for the NECI Scholarship Fund and is part of their weekly Whim Dinner Series featuring a new [...]
The first in a series of segments to air on Vermont’s CBS affiliate WCAX in celebraton of National Dairy Month was a focus on Feta, specifically Hungarian Feta. Will also post the additional segments below after they air. Hungarian Feta is the focus of the video posted below or jump to the bottom for links to [...]
Today marks the start of National Dairy Month! If you feel the need to hug a cow immediately, that’s understandable. In Vermont, it’s almost encouraged. If that’s one step beyond your level of passion you could visit the website for the National Dairy Council for facts and figures about how dairy plays a key role in our national economy and our daily lives.
NECI got into the National Dairy Month act today with a visit from Vermont’s own WCAX Channel 3 News to shoot segments for their “:30″ program which airs Monday through Friday at 5:30. The segments are slated to air through the month, and odds are there will be plenty of dairy involved.
Developing and sustaining a seasonal menu is a simple task in the summer months, but can be a far more daunting task at the height of the shoulder seasons and winter months. It’s often difficult to manage guest expectation throughout those shoulder months and equally difficult to be continuously creative with the same six ingredients, [...]
NECI’s Executive Chef Tom Bivins, who is also President at the Vermont Fresh Network, passed along a note to NECI staff regarding plans for our annual gardening efforts for use in our restaurants and as part of the teaching process. Here’s the latest:
NECI garden space plans are underway. Chef Tom and Slow Food NECI students will be making a compost run to our Central Vermont Solid Waste partners, Vermont Compost, which helps students and staff draw connections between our responsibility for food waste and our help rebuilding soil. In an ideal world, we would prepare and eat what we need and not what we think we want, thereby, reducing our food based footprint. Food waste makes up 10% of landfill space – more than plastic water bottles.
