This post was written by guest contributor Jenny McCoy, an authority on baking and pastry who has created dessert menus for Tom Colicchio’s Craft and Emeril Lagasse’s New Orleans restaurants. Her cookbook, Jenny McCoy’s Desserts for Every Season, will be published this September by Rizzoli. Look for her posts all month on our blog.
An outdoor fête is only complete with an abundance of fresh flowers. But have you ever considered putting your dinner ingredients into your bouquets?
Keeping it local never looked so pretty. Loose bunches clustered with fresh fruit—such as these beauties from Brooklyn's Ariel Dearie Flowers—are a lovely way to give your guests a sneak peak of what’s to come.
(Photos courtesy of Ariel Dearie Flowers)