TIRAMISÚ
(DESSERTS)
(APERICENA)
My love affair with florals as garnish began early in my culinary career. While many chefs simply toss a flower onto a dish to add a splash of color, believing it’s expected, required even, my approach to using florals as garnish has always been deeply personal.
FOOD STYLING
DISHWARE
ZARA HOME
FLATWARE
CRATE AND BARREL
GLASSWARE
ZARA HOME
Early in my career, I often saw culinary professionals casually adding florals to their dishes—sometimes using whatever was within reach, and often, orchids. It drove me crazy then, and it still does. I vowed that every garnish on my plates would be just as intentional as the ingredients and presentation, never an afterthought.
Eventually, our use of florals became so integral that the only option was to start growing our own. With a menu built around organic, locally sourced ingredients, our garnishes had to follow the same philosophy. Our al fresco dining space was already stunning, and with the addition of a water feature, it became the perfect backdrop for an extensive garden. In our first year, I planted five rose bushes along with a variety of edible flowers and vegetables—enough to fuel our ever-growing need for fresh blooms.
ABOUT.
PURVEYORS
PURPLE SAGE FARMS, REED'S DAIRY
CULINARY TEAM
DANIELLE CHRISTINE, SAMANTHA FLORY
PHOTOGRAPHY
MARINA REICH
In our second year, I planted some of our most frequently used herbs and vegetables—lacinato kale, curly kale, mint, sage, and oregano. Few things brought me as much joy as stepping out of the kitchen to snip a sprig of mint or sage from a flourishing bush and placing it directly onto a guest’s plate, right in front of them. It was a simple gesture, but it connected the dish, the garden, and the guest in a way that felt magical.
My sous chef at the time, Kelsey, had the brilliant idea of saving the less-than-perfect rose petals, drying them, and blending them into a rose salt to use as a finishing touch on our dark chocolate cheesecake. The result was stunning—delicate, fragrant, and a perfect balance of beauty and intention.
Something about this decision sparked a shift in my perspective. I began to see beauty in the wilting, darkening florals that were moving into their final stage of life. What once seemed past its prime now felt rich with depth and character. These became my most cherished garnishes—imperfect, fleeting, yet undeniably beautiful.
