Garden Fusions: Eat Your Flowers

Pascal Flowers
August 15, 2018 @ 6:00 pm – 7:00 pm America/Los Angeles Timezone
Cafe Jardin - Corona del Mar
2647 East Coast Hwy
Corona Del Mar, CA 92625

Garden Fusions: Eat Your Flowers

With Horticultural Host Carol Younger

Senior Horticulturist, Sherman Gardens

We’ve all seen meals in fancy restaurants that come elaborately plated with things that seem purely decorative. Flowers look beautiful as garnishes, but are they meant to be eaten? Yes!

If you’re looking for a way to bring some of that same decorative flair to your next dinner party this is a perfect chance to learn and taste the best edible flowers for your plate.

Cafe Jardin Edible Flowers

So…what do flowers taste like?

Carol Younger, Sherman Gardens senior horticulturist says pea blossoms have a slightly sweet and crunchy flavor. Nasturtiums have a wonderful, peppery flavor similar to watercress and their pickled buds can be substituted for more expensive capers. Borage tastes like cucumber, and miniature pansies (Johny-Jump-Ups) have a mild wintergreen taste.

Violets, roses, and lavender lend a sweet flavor to salads or desserts. Other flowers may have a spicy or peppermint flavor.


To find out for yourself join Carol and Executive Chef Pascal Olhats for an adventurous evening of culinary and horticultural surprises.


Garden Fusions is a unique interactive gourmet dining experience. Every dinner has a horticulture theme featuring a special horticultural host. The host will share knowledge and advice on the evening’s topic. Chef Pascal Olhats, the Executive Chef of Cafe Jardin, is challenged to create a multi-course gourmet dinner to complement the theme. This fusion between culinary and horticulture art create unique one-of-a-kind experiences.




Fried squash blossoms with ricotta

Grilled Octopus with cilantro flowers

Crushed heirloom tomato on crostini with basil flowers



Manassero Farms melon and grilled watermelon with crispy Spinach, honey balsamic reduction, and pineapple sage flower

Root vegetable crudité on black-eyed pea hummus

 Garlic bay scallops, borage, and chive flowers

Slow roasted leg of lamb, herb stuffing, thyme flower jus, tender multicolor carrots with fennel flowers



Lemon verbena crème brulee with lavender sugar cookies



Reservations Required


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