Category: Edible Flowers

Squash Blossom Tortillas

How to Make Squash Blossom Tortillas

The response to my quesadillas florales post last Sunday (here) has been overwhelming! Thank you so much for your kind words and enthusiasm! I thought I would show another variation of tortillas florales, by using a flor de calabasa (squash blossom). In addition to being quite pretty, the blossom does add a nice hint of squash flavor to the tortillas.

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quesadillas florales

quesadillas florales

edible flowers and herbs harvested from my garden this morning

rose, geranium, lavender, day lily, marigold, mint


Once again I turn to John Sedlar for inspiration. After a most enchanting lunch at his restaurant Rivera in downtown Los Angeles, we fell head-over-heels for his Modern Southwest Cuisine. The chef serves tortillas florales with “indian butter,” a spread made from avocado. Here, I take his idea to embed flowers into the masa and make decorated quesadillas filled with brie.

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Foodbuzz 24×24: Lusty Month of May Springtime Jazz Feast

SUNKEN CITY SUPPER CLUB

FRESH, LOCAL & (not so) SECRET (anymore)

presents

The Lusty Month of May: Springtime Jazz Feast

Our Sunken City Supper Club events feature live music, and awesome location, and a five course fixed menu plus a our signature amuse bouche and unique sherry courses.

The Sunken City Supper Club is a fresh, local and (not so) secret place to seasonally mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, the awesome intimate jazz standards performed by local musicians Barry Anthony and Bill Ryan. We hold one event per season, and the menu always reflects seasonal ingredients.

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Dreamy Meyer Lemon Salad with Edible Violas


Belgian Endive, Mixed Baby Lettuces, Garden Fresh Italian Parsley, Violas
Fava Beans, Thinly-Sliced Meyer Lemon Wheels, Toasted Pine Nuts, Kalamata Olives
Dressed with Meyer Lemon Cream

Gail’s Meyer Lemon Tree (upper left) and Violas (lower right)

We’ll be hosting another one of our Sunken City Supper Club events soon, so my friend Gail and I have been busy in our “test kitchen” creating an exciting springtime menu. The Sunken City Supper Club is a fresh, local and secret place to seasonally mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, the awesome intimate jazz standards (and perhaps a little dancing too) performed by local musicians Barry Anthony and Bill Ryan. We hold one event per season, and the menu always reflects seasonal ingredients.

The first absolute winner from our test kitchen is this gorgeous salad! The Meyer lemons are sliced thin, the entire fruit is edible, including the thin, soft, smooth rind. The violas, also known as Johnny Jump-ups, add beauty and a lovely mild pea flavor. It is imperative that we test every dish, not only for taste, but also to make sure we can prepare and serve the 5 courses to 24 people in a timely manner.

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