Floral dishes and drinks bloom in spring

04/26/2013 | Express/The Washington Post

Edible petals, floral-infused liqueurs and baby vegetables are sprouting up on dishes and in cocktails this spring as chefs bring the season's freshest offerings to the dinner table. "People expect flowers in spring. The blooms are out, the smells are there. Serving flowers in winter just isn’t as appropriate," said Robert Yealu, director of restaurants for the Loews Madison in Washington, D.C. "We [use flowers] to elicit the freshness of the season."

View Full Article in:

Express/The Washington Post

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Staff Assistant, Food Trucks/Commissary Manager
University of Massachusetts Amherst
Amherst, MA
Retail Food Services Manager
University of Massachusetts Amherst
Amherst, MA
Executive Pastry Chef
Princeton University
Princeton, NJ