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View fullsize Cranberry-orange blossom shrub! It’s not too late to craft a shrub for your festive meal…. This recipe is in the newly released Fruit book @preservedbooks. If you don’t have the book yet, shoot me a message and I’ll send ov
View fullsize Sesame, date + preserved lemon bites. A delicious treat from the second book of the new six book series from @preservedbooks. Book 1+2 out 10/31…
View fullsize Vernal equinox blessings! Here’s to squash season, cooling temperatures, and the allowance of stillness & calm.
View fullsize Exciting pre-order announcement! Preserved: Condiments and Preserved: Fruit are now available for pre-order! Both books will be available in October wherever good books are sold. These are the first two titles in a series of six small books dedicated
View fullsize Fermenting honey with mustard flowers… An early image for the first of six new books in the works with @darra.goldstein @reeshardmartin @hardiegrantusa 📷 @dmalosh Props @ayesha_patel 💍 💍 @pollywales
View fullsize Pilgrimage of a life time, an initiation from the past for the future- life will never be the same- for remembering is a portal to transformation! LVX. @naha99 @22teachings @isis_indriya
View fullsize Next up…culinary magic! Stay tuned for a gentle transition dear ones! From dark to light and back again. **Image from an essential oil and chakra healing center in Giza, Egypt. 🇪🇬**
View fullsize Whole branzino with sunflower, fennel and the entire herb garden! Part of the new dining experience in collaboration with @housesandparties @mayflowerauberge ! 📸 @adamkuehlphotography
View fullsize Sweet delights @mayflowerauberge @housesandparties Photo- @adamkuehlphotography
View fullsize Happy solstice! Right before bed a wise little 7 year old said “Please put this in the moonlight for me”.
View fullsize Chilled apricot soup with fennel & noyaux. Also on the Garden Room lunch menu @mayflowerauberge
View fullsize Some classics never get old… Le Grand ‘Garden & Sea’ aioli. Now on the @mayflowerauberge Garden Room lunch menu; with basil aioli.
View fullsize The Mayflower muffin… coming soon with whipped labne and apricot-fennel jam! @mayflowerauberge
View fullsize #Repost @mayflowerauberge ・・・ We are thrilled to announce that acclaimed James Beard Award winning chef @chefcortneyburns joins us as our new Inspiring Chef, reimagining menus in The Garden Room, The Tap Room and unique epicurean experiences. The
View fullsize I found this one in the archives today and I feel stronger than ever about the truth of these words. @infiorebeauty
View fullsize Eggs and pickles!