Hamachi crudo with cilantro-satsuma vinaigrette, radish, green onion, and red pepper with cilantro, citrus, and radish flowers, by Twenty/20 at the Sheraton Carlsbad Resort & Spa in Carlsbad, California.
Photo: Kristin Guy
Baby kale and blood orange salad with charred cauliflower, heirloom carrots, and golden raisin vinaigrette, by Schaffer in Los Angeles.
Photo: Courtesy of Schaffer
Sweet rosewater rice pudding with candy cane beets, red nasturtium, amaranth, and rose petals, by Drake Catering in Toronto.
Photo: Courtesy of Drake Catering
Asparagus salad with caper bread crumb, lemon creme fraiche, Pecorino cheese, truffle dressing, and edible flowers, by Bank & Bourbon at the Loews Philadelphia.
Photo: Courtesy of Bank & Bourbon
Cocktail made from tequila infused with fresh hibiscus and chamomile flowers, lime, and orange blossom honey, garnished with hibiscus and chamomile flowers, by Cocktail Academy in Los Angeles.
Photo: Courtesy of Cocktail Academy
Pickled beet trio and shaved carrot salad with borage blossoms and bachelors buttons, by Truffleberry Market in Chicago.
Photo: Aimee Mazzenga
Rooibos-orange blossom cake with honey mascarpone cream, by Twenty/20 at the Sheraton Carlsbad Resort & Spa in Carlsbad, California.
Photo: Kristin Guy
Wagyu filet with melted leeks, A1 powder, and purple pepper flowers, by Truffleberry Market in Chicago.
Photo: Brittany Jelinek
Pate a choux with blue cheese and honeycomb buzz button, by Truffleberry Market in Chicago.
Photo: Colin Pierson
