April showers bring May flowers, and all that. Playing with edible flowers in my cooking.
SECOND SUNDAY SUPPER CIRCLE
MAY FLOWER DINNER
“Carciofi all Romana”
Giacomelli Vermentino “Colli di Luni”, 1997
Saffron Parsnip Soup
Castello di Ama Rosato, 1996
Arborio Risotto with Squash Blossoms, Pecans, Fontina & Ramps
Ambra Barco Reale di Carmignano, 1997
Za’atar Crusted Pork Loin with Yellow-Mustard Flowers
Flowers Perennial, 1997
Lavender Cheese & Agave Nectar
Touchais “Grande Année”, 1976
Marigold Ice Cream, Rose-Water Macerated Apricots, Pistachios, Spiced Syrup
Green Tea
May 9, 1999
