21 April 2013

Ikebana International Honolulu Chapter 56 held its May luncheon with the theme of edible flowers.  The concept was extended to edible plants for the exhibit and centerpieces.  Before the meeting Chef Anthony Lai Hipp spoke briefly on the trend in restaurants away from edible flowers to micro herbs, describing the small farm where he currently gets his grown to order and what we would be enjoying as part of our meal.  After lunch, we enjoyed the talk and samples by Dr. Nat Bletter on common edible flowers, cacao and other plants used with chocolate in Mexico and South America, and the locally grown flowers used in Madre Chocolate in Kailua.