Each spring, the North Carolina Museum of Art (NCMA) transforms into a breathtaking celebration of nature and creativity for Art in Bloom, where floral designers reimagine works of art with living arrangements. The week before the exhibition opens to the public, the museum hosts an exclusive multi-course Art in Bloom Dinner, a culinary experience designed to mirror the beauty and seasonality of the floral showcase. This year, I had the honor of contributing to the menu with a dish that embraced the freshness, vibrancy, and artistry of spring.

The dish featured a delicate, perfectly seared fish, served in a lemon butter blanc that added a velvety richness, balanced by the natural sweetness and acidity of sungold tomatoes. Sunchokes, prepared in multiple textures, introduced an earthy complexity, while a sunflower seed pesto provided a nutty, herbaceous contrast. Crisp vegetable chips and microgreens brought a final flourish—each element intentionally placed to create a dish that felt as much like a painting as it did a plated course.

The spring-inspired menu as a whole reflected the themes of renewal, color, and natural beauty, setting the stage for the floral art that would soon fill the museum’s galleries. Just as Art in Bloom reinterprets traditional masterpieces with fresh, organic elements, this dinner aimed to capture the essence of the season through flavor, texture, and presentation.

Cooking for this event was a reminder that food, like art, is meant to be an experience—one that tells a story, evokes emotion, and leaves a lasting impression. And in the fleeting beauty of both a plated dish and a floral arrangement, there’s something truly special about capturing a moment of spring on the plate.