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I can’t tell you the horror on my colleagues faces when I told them I was going to create an edible arrangement.  While great in concept, the execution of this idea has been disappointing at best.  Until now! We created other edible garnishes (well, you wouldn’t really want to eat raw cabbage and artichokes, but you follow me. . .) like cabbage, artichokes, and kumquat branches that would fill in some space, so the arrangement is all fruit skewers, which is just hard to make look sophisticated. Then, in lieu of floral foam for the base, you use the base part of the pineapple (see demo).  Clever, huh? Chef Pace Edible Spring / Summer Arrangements: serves 12 What you need: 1 pint raspberries, 1 pint blueberries, 1 pint blackberries, 1/4 pineapple, cut into cubes, 12- 4” bamboo skewers, 12- 6” bamboo skewers Supplies you’ll need: 1/2 pineapple, base cut to act as floral foam inside vase low vase Decorate with: 3 each of artichokes with stem and cabbage with stem