As cheery and lovely as sunflowers exterior are, their true beauty lies within. The entire plant is edible - from root to stem. We remove the petals to save for garnish, carve the pollen off and steep into a wildflower honey to intesify the floral notes, and cook the heart of the flower, preserving in oil as a conserva. The texture is similar to an artichoke heart, but the flavor is pure sunflower. . Our Sunflower Honey is served with Texas Peaches, Ras Al Hanout, Hibiscus Leaf, Red Onion, and Benne Seed. . Our Sunflower Conserva is served with Blue Emmer Strozzapreti, Dried Tomato, and Creamer Peas.
Tokyo Pop up!
Chef Kevin will be joining his friend, Chef Daisuke Nomura in Tokyo for a two day cooking event centered around Aroma on June 28th and 29th. Dinner will be held at Sougo, and will consist of a 7 course tasting menu, with sake and tea pairings optional. Email firstname.lastname@example.org for reservations!
Our next brunch theme launches on June 16th, just in time for Fathers Day! Patty Melts, Deviled Eggs, and Pony Beers are in your future - reservations open now!
Catch Chef de Cuisine Tim Welch in The Woodlands on June 8th!