April showers bring edible flowers to the communal table at Ecco‘s next Sunday Share dinner on April 1 at 6:30pm.
Executive Chef Craig Richards will explore the many ways in which flowers can not only add delicious flavor, but amazing color, to many dishes.
For example, these lovely wild violets below are set to make their debut on a whole wheat wood-fire pizza with mozzarella and chive flower pesto.
Other menu items include local lettuce and flower salad with orange blossom honey vinaigrette; roasted lamb sirloin with rosehip jam; leek, basil and pesto soup with anise hyssop; paprika-roasted game hens with fennel and rosemary; and a lovely lemon verbena ice cream.
Tickets for this culinary floral evening are available online for only $35/person.