Farm to vase -there is something new in my cooler -local flowers


For me it started when I was twenty-something, I was obsessed with entertaining and had no money. I had a little vegetable garden that I loved to cook out of, so I would invite friends for dinner. Setting a beautiful table was something I learned from my mother, but I couldn't afford the arrangements that she would order from the florist. My answer was to pick herbs, flowers and even vegetables and stuff them into yard sale finds to make arrangements for the table. It became my "style".

The tradition of clipping from the garden continued when we first opened the Bistro; that never changed, you can still find our servers picking and arranging just before dinner. But along the way something else did. The first time I heard of it was from Trish, my chef friend