Local Chefs Harness the Taste of Spring

Flowers and botanicals can enhance both the flavor and the visual beauty of a dish. Here, three local chefs present their edible garden creations

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Chef Michael Schenk's Root-to-Stem Floral Citrus Burst, Photo by Jerry Rabinowitz

Root-to-Stem Floral Citrus Burst

Chef Michael Schenk, Farmer's Table, Photo by Jerry Rabinowitz

Chef Michael Schenk, culinary director at Farmer’s Table in North Palm Beach

Organic garden greens with flowers, shoots and blossoms, quinoa chive tabbouleh, shaved radish, compressed watermelon, lemon balm vinaigrette

“The world of greens, roots, and flowers offers unlimited flavors that enhance any dish. Vegan, vegetarian, or protein-based can be brought to the next level—especially since we have our own garden, and the possibilities are endless this time of year in Florida. This dish is not only very satiating, but it also bursts with flavor and is a beauty to look at. Garden-grown lemon balm enhances the vinaigrette with a citrusy flavor and pairs well with the sweetness of the watermelon, the earthy quinoa tabbouleh, and the spice of the radish.” 

Botanical Pasta Blast by chef Erik Pettersen, Photo by Jerry Rabinowitz

Botanical Pasta Blast

Chef Erik Pettersen prepares a Botanical Pasta Blast, Evo Italian, Photo by Jerry Rabinowitz

Chef Erik Pettersen, executive chef at Evo Italian in Tequesta

Bucatini pasta “cacio e pepe” (cheese and pepper), lavender and jasmine cream sauce, 36-month-aged Parmigiano-Reggiano, fresh marigolds, garlic blossoms, pink dahlias, fresh lavender, jasmine crown

“My inspiration was the arrival of spring. I wanted to infuse a traditional Italian dish with the flavors of the season. I took something that is traditionally heavy, cacio e pepe, and turned it into a light, airy dish worthy of springtime.”

Florida Botanical Beef Tenderloin by chef Taylor Wilson, Photo by Jerry Rabinowitz

Florida Botanical Beef Tenderloin

Chef Taylor Wilson, The Gafford, Florida Botanical Beef Tenderloin, Photo by Jerry Rabinowitz

Chef Taylor Wilson, executive chef at The Gafford in Stuart

Adam’s Ranch beef tenderloin, local fennel pollen, violas, ancho chiles, pinot noir, hibachis, garden black garlic, local honey, orchids, carnival cauliflower, micro rainbow chard, Parmigiano-Reggiano, micro cilantro, popcorn shoots, nasturtiums, avocado oil, smoked jalapeños, marigolds, micro bulls blood

“The inspiration for this dish was to stay 100 percent local, farm-to-table, and garden- to-table while softening and enhancing the beef tenderloin. Every piece of this dish is infused with local botanicals, and for me,  it’s important to use a bit of Texas flair while harvesting ingredients regionally.”

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