aisle style

Petal Palate

Eat your greens . . . and pinks and yellows.
Kate Grewal | Photography by Julie Hove Anderson - 2018
   

Edible flowers are growing on us. The choices are plentiful, and so are the possibilities. A few blooms can take an engagement party from simple to chic, whether added to something savory, something sweet, or a modern cocktail.


Garlic, shaved fennel, radishes, lemon, blackberries, and sunflower sprouts with shaved Parmesan flatbreads.

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Pretty Enough to Eat

  • Basil flower buds
  • Lemon verbena
  • Gomphrena
  • Dahlia
  • Borage
  • Pansy
  • Sunflower petals
  • Bachelor buttons
  • Marigold

Beet-cured salmon from The Corner Pantry.


Raspberry, yogurt, white chocolate and blueberry, yogurt, white chocolate ice pops.

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Flowers frozen in ice cubes to fill a champagne bucket. The Aliante cocktail, created by Gnocco, with a hibiscus ice pop and edible flowers. Elderflower lemonade popsicle with lemon verbena and gomphrena in glasses of berry-fused sparkling wine.


Food styling by Kate Grewal. Prop styling by Giulietta Pinna with Limonata Creative Consulting. Edible flowers from Butterbee Farm. Hair and makeup by Ariel Lewis. Model: Mary Frances Doyle.