Woodland dinner party with floral styling by kindred earth artist Eothen.
Woodland dinner party. Wild foraged menu with natural wines from Apero Club.
Strawberry rhubarb cheesecake with pistachio-pandan leaf linzer crust.
Edith’s farmer’s market tablescape.
Rose geranium strawberry lemonade mocktail.
Feral Kitchen Pop Up with our signature housemade puff pastry green pies, spiced heirloom Japanese pumpkin soup, and Feijoa (pineapple guava) cake with bearss lime curd and sliced kiwi.
Farro Salad with barberries, roast windmill farms carrots, fresh mint, dill, wild three cornered leek, French feta.
Corporate retreat for FreshTri.
Avgolemono soup recipe development for Fogline Farm & Edible Monterey Bay.
Campfire strawberry tart, developed for the Summer 2022 issue of Edible Magazine featuring Windmill Farm Albion strawberries.
Warm Tunisian whipped mallow with roast parsnip and wild radish blossoms.
Salad of Indigenous lettuce, water cress, dill & preserved lemon, with Alaskan salmon crudo, sustainably harvested from the sea by The Gypsy Fish Co.
Shungiku (chrysanthemum green) laminated pappardelle with asparagus, pecorino and beurre blanc.
Summer’s end herbal green gazpacho, garnished with seared oyster mushroom, cilantro and society garlic blossoms, and Belle Farms olive oil.
