MicroFlowers. The tiniest of the edible flowers, they are often used for pastries and other delicate desserts, in addition to adorning seafood dishes at Lee’s restaurant. There are also the FireStix, sprays of bold amaranth with f lame-like blossoms that add height and f lair to dishes and cocktails. Another product offered by Fresh Origins is shelf- stable Flower Crystals—a crunchy, highly concentrated, granular form of flowers. Sasuga said they are harvested at the peak of f lavor and color, and combined with pure cane sugar to sprinkle on food displays or line the rim of a cocktail glass. “We are constantly trialing new ideas and new varieties, most of which don’t pan out, but we do enough to come up with a regular stream of unique items for the chefs,” Sasuga said. The work he does on the farm makes Lee’s job of bringing delight to his patrons that much easier. “It is very difficult and complicated work to operate a restaurant, but there is so much satisfaction gained from the positive response we get from serving our customers,” Lee said. “We can only exist if our customers have a great experience, and that al l begins with beautiful food.”
A summer roll and, below, a
poke bowl with purple and white pansies and pink Micro Star Flowers are served.
Judy Farah and Shannon Springmeyer cbmagazine@californiabountiful.com
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