Grupe will cook a pop-up dinner July 7, a multi-course dining experience using the season’s best vegetables from The Chef’s Garden.
“What I want is to let the vegetables speak for themselves, let the beautiful product from the farm shine and we’ll take a back seat,” he said.
Tickets are still available online for the July 7 pop-up dinner. Residents are encouraged to attend this multi-course meal that celebrates Grupe’s journey through the competitive world of the Bocuse D’or tryout in Las Vegas, his current menu and the abundance of fresh summer vegetables of the moment on the farm. For ticket information, go to https://culinaryvegetableinstitute.com/main/event/pop-guest-chef-ben-grupe.
Grupe’s biography is filled with gold and silver, diamonds and stars. As a competitive chef, he is a Bocuse d’Or Team USA finalist and the American Culinary Federation team captain. In 2016, as team captain in the Culinary Olympics, Grupe led the American team to three gold medals. The following year, Grupe competed in the American tryouts for Bocuse d’Or, the most prestigious culinary competition in the world, finishing second.
“Chef Ben is a highly organized, competitive chef with sound technique,” said Jamie Simpson, of the Culinary Vegetable Institute.
Elaia is an award-winning restaurant offering a singular dining experience. Grupe’s precise style is an homage to classical technique and tradition. His global cuisine is a celebration of food cultures from around the world and a tribute to the bountiful Midwest.
The restaurant is awarded four stars (out of four) by the St. Louis Post-Dispatch and has been ranked No. 2 in St. Louis in 2015, 2016, 2017 in critic Ian Froeb’s annual “The 100 Best Restaurants in St. Louis.” Elaia is awarded four diamonds by AAA and is a flagship of Ben Poremba’s Bengelina Hospitality Group, with Poremba being a three-time James Beard Award semi-finalist.
The Culinary Vegetable Institute at The Chef’s Garden is the farm’s world class educational, research and event facility designed to inspire every person who walks through its doors. Forward-thinking chefs from around the globe convene at the Culinary Vegetable Institute to share their knowledge, host culinary events, research new techniques and learn about vegetables from the culinary center’s devoted team of chefs and growers.