Guest are given seeds carrots, lettuce, beets etc. (based on the season) to toss in specified areas that have been tilled as they walk to the garden rooms below.....

I designed this traditional garden between clients when I was a school counselor during my Marriage and Family Therapy internship at a Catholic Girls school In what used to be a garage-sized thicket of  thigh-high ivy, the rose garden welcomes guests near the entrance of the property with a buttressed fountain as a focal point. Wood rafter-tails from the house were recycled to define each planting. Decomposed granite walkways form "cloud lifts", a motif favored by the architects of our newly restored 100 year old Greene and Greene estate.

Menu Suggestions:

*Barbecued shrimp marinated in Kaffir lime (kaffir makes shrimp taste like roses when it is      barbecued!) (No image available)
*Stuffed Nasturtiums

Beverage Suggestions:
*Rose Martinis (No image available)
*Rose Water Champagne (No image available)

Each  appetizer below is served where it was harvested.

Cherry tomatoes stuffed with polenta

Eggplant "sushi"

Kale-feta pie

Chard

Avgolemono-artichoke-fennel pasta

Lettuce cups lotus tabouli

BBQ Greek Lamb Lolly Pops (No image available)

 Miso-sake kasu marinated Chicken (No image available)

Barbecued Shishito Peppers (No image available)

Onion tart

As the weather cools down, distinctive rooms such as The Sushi Bar, our recreation of our circa 1906 Dining Room, The Wine Cellar or The Prohibition Bar beckon a sampling of creative dishes in each venue as the party progresses.   Gathering around the outdoor firepit  for a last aperitif or sm'ores is hard to resist at any time of the year.

Pakistani Mulberry Pie