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.

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