Bring the Garden onto Your Plate with Edible Flowers

There’s a saying among chefs: We eat with our eyes first. The more beautiful a salad or a serving of fresh fish, the more tempting it is to consume—particularly with a fresh bloom or two as a sparkling garnish.
 But flowers in our food are not just to look at these days. In Executive Chef Patrick Dore’s kitchen at the Fairmont Waterfront Hotel in Vancouver, BC, chefs and mixologists are using edible flowers to enhance everything from specialty cocktails to desserts. Read more…

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