feast A for t he eye s
Herb and flower crystals from Fresh Origins farm create a pop of color to visually stimulate the appetites of diners at Umami Japanese restaurant in San Marcos.
Edible flowers add flavor and flair
Story by Judy Farah and Shannon Springmeyer • Photos by Rob Andrew
Like most of us, patrons of Umami Japanese restaurant in San Marcos devour a dish with their eyes before they ever take a bite. That’s why presentation is of utmost importance to co-owner and Executive Chef Eric Lee. “We want our food to look delicious and vibrant. We want the first sensation upon presentation to be a delight,” Lee said. “That sets the stage for tasting the various f lavors.” One way the chef and his staff achieve that “wow” factor is by utilizing a unique type of ingredient. It’s one undeniably associated with beauty, but often a surprise to find on the plate: f lowers.
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