Coinciding with National Flower Day, March 21 marked the one-year anniversary of Fleur, the Mediterranean- and Parisian-inspired restaurant inside the Omni, with a celebration that highlighted their floral-forward food and cocktails. The drink menu at Fleur offers refreshing nods to spring no matter the season, most notably in the Fleur 75 (their take on the French 75), Poisson Tropicale, Black Rose Black Rose, and, most popular, the Water Lily. “Each of these drinks embodies the floral aesthetic we strive for,” says marketing manager Sarah Mendes, and each is garnished with an edible bloom.
“The Water Lily is an elevated twist on a classic margarita,” bartender Anthony DiPalma elaborates. “We use Butterfly Cannon Blue tequila, Cointreu, lemon, house-made honey syrup, and crème de violet to balance out the sweet flavors with an earthy, floral taste.” Edible flowers also add a pop of color to dishes like the Salade Fleur and Pasta Bolognese. This month, watch for an Easter brunch, complete with a chef’s oyster shucking table and a carving station. 1 West Exchange Street, FleurProvidence.com
Inspired by restaurants garnishing dishes with colorful blooms? Emily Shapiro of Night Garden Herbs lets patrons bring the trend home. The vision behind her medicinal herb farm, which she operates at Osamequin Farm in Seekonk, MA, is to cultivate community around flowers and produce and foster a sense of reciprocity with the earth through regenerative farming. “Food is such good medicine,” says Shapiro, who also offers herbal consultations and classes.
“Adding fresh herbs and edible flowers to my own daily meals changed the way I eat and makes cooking so much more fun and exciting,” she shares. “Edible flowers are one of my favorite things to grow because they’re delicious and nutritional, and add so much beauty to salads, cakes, or cocktails. Borage, calendula, and bachelors buttons are easy favorites,” as well as many flowering herbs. Shapiro keeps a vase of nasturtiums on her dining table to pluck flowers for garnishes, or to blend into a pesto with basil and parsley. Find her herbal and floral harvests at Fox Point Grocers on Hope Street, and bringing color to dishes at Frank and Laurie’s. NightGardenHerbs.com
“Persimmon has always taken cues from the seasons,” says James Beard semifinalist chef and proprietor Champe Speidel of the modern, technique-driven restaurant. Menus are printed daily to reflect the availability of produce. “Asparagus may last a full month, but strawberries only last two weeks, for instance. The seasonal harmony keeps the menu fresh and protean.” He teases asparagus with Hollandaise and chive blossoms, Maryland soft shell crabs with fresh tarragon, anise hyssop and pickled rhubarb, and other dishes arriving on the menu soon.
Speidel brings this affinity for freshness to the minute details of each dish, too, relaying that he loves cooking and garnishing with herbs. “Petite herbs and flowers are not only pretty to look at, but also add a final punch of fresh flavor. However, I only like to use a flower or herb that makes sense in the dish,” he explains, such as a tomato salad garnished with basil flowers or pea flowers in a pea soup. “We really strive to have everything on the plate have a purpose, not just look pretty.” 99 Hope Street, PersimmonRI.com
Comments
No comments on this item Please log in to comment by clicking here