Milan, OH (PRWEB) May 29, 2012
The word “regale”, of French origin, is defined as entertaining sumptuously and feasting with delicacies. This epitomizes the event Chef Nico Romo, Chef de Cuisine of Fish Restaurant in Charleston, SC, will create at The Culinary Vegetable Institute (CVI) on June 23 at 6:30 pm.
At age 30, Chef Romo became the youngest chef ever to receive the title of Master Chef of France. The coveted honor and title is awarded to those chefs dedicated to the art of classic French cuisine. He shares his title with only 52 other prestigious chefs nationwide. Chef Romo is the only chef in South Carolina to hold this refined distinction. He will be treating Earth to Table guests to a full menu of his French and Asian inspired creations.
Summer Vegetables from The Chef’s Garden will play a key role in the menu, highlighting many firsts of the season including delicate Squash Blossoms stuffed with Ratatouille and a Beet Panini with Candied Chef’s Garden Beets. The menu is also highlighted with traditional French culinary elements that have been given Chef Romo’s unique spin, inclusive of Sauteed Frog Legs with Siracha Ginger Butter and also Roasted Rabbit with Green Curry Mustard.
Guests will enjoy the playfully bubbling fountain and summer herb garden as they enter the CVI. The state-of-the-art kitchen is open to the dining room and guests are welcome to watch the Chef as he prepares for the dinner as well as take a tour up the stairs to the private library and Cuppola. The evening is sure to be one to remember for all whoattend.
The full menu can be viewed at
At A Glance
What: Earth to Table Dinner with Chef Nico Romo
When: Saturday, June 23rd, 6:30pm
Where: The Culinary Vegetable Institute
12304 State Route 13, Milan Ohio 44846
How: Call 419-499-7500 for reservations $75 per guest plus tax and 20 % gratuity
http://www.culinaryvegetableinstitute.com/cvi_cms/126.html for more information.
August 18 – Chef Rocco Whalen of Farenheit, Cleveland, Ohio
July 21- 10th Annual Veggie U Food & Wine Celebration
September 15 – Chef Vincent Russo of M Bistro at The Ritz-Carlton, New Orleans, Louisiana
October 20 – Chef Tony Dee of Eddie Merlot’s
November 17 – 2nd Annual Tailgate with a Twist featuring chefs from The Ohio State University and University of Michigan
December 8 – Chef Grant MacPherson of the Viking Range Corporation
About The Culinary Vegetable Institute
Tucked far back off State Rt 13 in charming Milan, Ohio sits The Culinary Vegetable Institute, a renowned retreat and culinary learning center for the best chefs in the world. The concept of the facility was developed in association with The Chef’s Garden (just miles up the road) and was intended to foster creativity between chef and farmer. The grounds boast specialty & experimental gardens and are home to one of the finest Food & Wine events in the country. The facility hosts high-end dining experiences open to the public, private events, educational classes, research, and team building experiences. http://www.culinaryvegetableinstitute.com
About Chef Nico Romo
Chef Nico Romo
Since 2007 Nico Romo has overseen the development and execution of the culinary programs for Patrick Properties' four historic properties, including Fish Restaurant. A native of Lyon, France, Chef Romo graduated from the Helene Boucher Culinary Art School in Vénissieux, France, at age 19. He refined his skills training under French Master Chef Patrick Henriroux at Hotel and Restaurant "La Pyramide" in Vienne, France.
Most recently, at age 30 Chef Romo became the youngest chef ever to receive the title of Master Chef of France. The coveted honor and title is awarded to those chefs dedicated to the art of classic French cuisine, which he shares with only 52 prestigious chefs nationwide. Chef Romo is the only chef in South Carolina to hold the refined distinction. In 2010, Romo held his first James Beard dinner in NYC, which was a sold out event. In 2011, he followed up this success with a demonstration at the famed De Gustibus school.
Chef Romo began his tenure in the United States as sous chef at Chez Philippe in the Peabody Hotel in Memphis, TN, and the Ritz Carlton, Atlanta, GA. He then became executive chef at the Café at East Andrews. Prior to his current work in Charleston, SC, Chef Romo opened the third location of B.E.D. restaurants at The Glenn, Atlanta's first boutique hotel.