Spring is the season of renewal—of blossoms opening, fresh greens emerging, and flavors that awaken the senses. This dinner was designed to capture that feeling, weaving floral elements into every course in a way that was both intentional and artful. From the delicate interplay of textures to the thoughtful use of botanicals, this experience was more than just a meal—it was a celebration of nature’s vibrant transition into spring.

Two standout courses from the evening truly encapsulated this theme: “Petals and Loaves,” a trio of artisanal breads with floral-infused butters, and a Charred Asparagus Salad with almonds and marigold petals, balancing freshness and depth.

First Impressions: Petals and Loaves

Bread and butter is often seen as a simple, familiar start to a meal. But here, we took that foundation and elevated it into something delicate and poetic. “Petals and Loaves” featured a selection of artisanal breads from LeFarm, thoughtfully paired with three unique butters:

• Orange Blossom Honey Butter – A silky, slightly sweet butter infused with the bright floral notes of orange blossoms.

• Savory Chive Flower & Herb Butter – A blend of aromatic chive flowers, fresh herbs, and rich butter, offering a balance of herbaceous and umami flavors.

• Lavender & Lemon Butter – A striking pale purple butter with a light floral essence, finished with a hint of citrus to keep it fresh and balanced.

Presented on black slate, the dish had a natural, earthy aesthetic, with butter piped in elegant floral shapes, delicate dried petals scattered across the plate, and a fine dusting of black salt for contrast. The crisp textures of the bread and the softness of the butters played against each other, setting the tone for the evening—a meal where every element was as visually striking as it was flavorful.

A Study in Contrast: Charred Asparagus Salad with Almonds & Marigold Petals

The third course of the night was all about balance—between smoky depth and fresh vibrancy, crisp textures and delicate petals, richness and acidity.

At the heart of the dish was charred asparagus, its edges kissed by fire, enhancing its natural sweetness while adding a subtle bitterness that played beautifully against the bright, tangy elements in the dish.

The asparagus was layered over tender white asparagus spears, creating a contrast in both flavor and color. A scattering of crushed toasted almonds added a nutty crunch, while shaved Manchego cheese lent a creamy, salty note.

But what truly made the dish sing were the marigold petals and microgreens—bringing in a burst of color and a whisper of floral complexity that lifted the dish beyond just another salad. A final drizzle of a light lemon-mustard vinaigrette with honey tied it all together, letting each bite unfold with layers of brightness, umami, and freshness.

Presented on sleek black plates, the dish visually mirrored the bold-yet-delicate nature of spring itself, with wild, organic plating that felt almost as if it had been plucked straight from a garden.

A Dinner That Tells a Story

Each course throughout the night continued this theme, weaving floral notes, seasonal ingredients, and unexpected pairings into an immersive dining experience.

From the artisanal breads kissed with floral-infused butters to the asparagus salad that balanced smoke, crunch, and botanical brightness, this dinner wasn’t just about celebrating seasonal ingredients—it was about highlighting the small, beautiful details that make spring so special.

Food, when approached with thoughtfulness, can be more than nourishment—it can be a reflection of nature, a sensory experience, and a moment of artistry. And this floral-inspired dinner was exactly that: a tribute to the season of growth, renewal, and the beauty of fleeting flavors.