Recently, I had the pleasure of attending a Robb Report Culinary Masters dinner at Michael’s restaurant in NYC. Designed for Robb Report’s Club members and VVIP friends of the brand, they created a competitive dinner series across the US where five master chefs nominate their protégé to compete for the title of Robb Report’s New Master Chef of 2016. Our Master Chef of the evening was Curtis Duffy, founder of nationally acclaimed Grace restaurant in Chicago and winner of Three Michelin Stars. He nominated Chef Lee Wolen who prepared an exceptional five-course meal as we embarked on a culinary journey through the world of haute cuisine.
Our team at L’Olivier Floral Atelier infused Michael’s with a warm, festive décor, incorporating a delightful orange and red color palette into the centerpieces of the tables as well as the lounge and bar areas of the restaurants. These Fall-inspired arrangements were created with Free Spirit, Orange Pin Cushions, Mango Calla Lilly and accented with mini pumpkins, rosemary and curly willow branches.
I love working with exceptional talents in the world of cuisine, like my friend Daniel Boulud and am constantly inspired by cooking, ingredients and the philosophies of food and life. Both food and flowers, at their best, craft compositions that unite visual beauty with glorious scents, and enlivening textures.
It was one of those exciting NYC nights where food, wine, flowers and great company combined to make the perfect recipe for a fantastic sensory voyage! Bon appétit!