A “living garden” station included glass bowls with black pepper and quinoa-feta soil, held together by pureed fig, and preserved lemon-dipped baby hearts of romaine. The station also featured a glass centerpiece with herb-citrus marinated baby beets, carrots, scallions, and baby radishes in soil made from dried fruit, nuts, pumpernickel, pumpkin seeds, dried Porcini mushrooms, olive paste, and hazelnut oil. Another nature-inspired offering at the event was a roasted mushroom “forest” with kale pesto ground with cut wheatgrass, all presented in baby flower pots.
Photo: Jason Speth