Celebrating the last bloom of summer
Our second dinner in the series was inspired by the fleeting beauty of summer’s end.
Although it was late August, the vibrant colors and flavors of the season still flourished. This menu channeled the essence of blooming flowers, featuring dishes like roasted cauliflower, and a garden-variety spaghetti aglio e olio with zucchini blossoms. Tables were adorned with lively florals, and floral vegetables and the atmosphere was filled with energetic music, inviting guests to embrace the joy of the season’s final days.
Menu
Small Stuff
Whole Roasted Cauliflower (tahini sauce, pistachios)
Endives petals (roasted almonds, figs, rosemary, almond cream crumbles)
Cucumber Tiradito (yuzu vinegar)
Big Stuff
Garden Variety Spaghetti (aglio olio, zucchini, zucchini blossoms)
Sweeter Stuff
Orange Olive Oil Cake* (citrus mixed berries, served with coconut yogurt)