No Dessert For You Unless You Finish Eating All Your Flowers: The Ritz-Carlton, San Francisco

“Edible flowers are making a come back as a way to add splash of color and creativity to simple dishes you can prepare at home,? according to Laura Little of Floramor Designs

Everything’s coming up daisies, or roses, or glads… when you attend this fun flower-filled event. All your senses will be employed as you learn secrets from the pros on how to arrange, display and even cook using a variety of flowers. Did you know that carnations were the secret ingredient used to make the famous french liquer, Chartreuse? Would you like the recipe for a colorful tulip chicken salad? To really wow your guests next time you entertain, how about serving them deep-fried gladiolus petals stuffed with fruits and nuts?

“An Epicurean Afternoon? at The Ritz-Carlton, Wednesday, May 2, 2007; 11:30 a.m. to 1:30 p.m.
The afternoon includes:
• A floral demonstration by in-house florist, Laura Little of Floramor Designs;
• A three-course lunch prepared by Executive Chef Jean-Pierre Dubray incorporating edible flowers;
• An ice sculpture demonstration by in-house ice-sculptor Hung Ly.

The “Epicurean Afternoon? is $75 per guest, inclusive of tax and gratuity. For reservations, or additional information, please contact 415.773.6198.

Flower displays by Laura Little of Floramor Designs.
W: The Ritz-Carlton.
600 Stockton Street at California Street, San Francisco, CA 94108.
T: 415.296.7465.

By Vagablond’s Token Redhead.

Posted by Janice Nieder on March 23, 2007 in Food

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