BizBash - Design 2018 - 18

Floral Notes
These menu items featuring edible flowers look
almost too pretty to eat.

Pickled beet trio and shaved
carrot salad with borage
blossoms and bachelors buttons, by Truffleberry Market
(truffleberrymarket.com) in
Chicago

By Michele laufik

Rooibos-orange blossom
cake with honey mascarpone
cream, by Twenty/20 at
the Sheraton Carlsbad
Resort & Spa
(sheratoncarlsbad
.com) in Carlsbad,
California

Sweet rosewater rice pudding with candy cane beets, red
nasturtium, amaranth, and rose petals, by Drake Catering
(thedrake.ca/events/catering) in Toronto

MORE

photos: Aimee mAzzengA (truffleberry mArket), kristin guy (twenty/20), courtesy of cAterers (All others)

new on the menu

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 (cocktailacademyla.com)
in Los Angeles


https://www.cocktailacademyla.com/ https://www.truffleberrymarket.com/ http://www.sheratoncarlsbad.com/ http://www.sheratoncarlsbad.com/ https://www.thedrake.ca/catering/

Table of Contents for the Digital Edition of BizBash - Design 2018

Contents
BizBash - Design 2018 - 1
BizBash - Design 2018 - 2
BizBash - Design 2018 - Contents
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