Culinary Artist is Chef for Field to Vase Dinner at Ocean View Flowers

He’s been called a culinary “artist” and his passion for sourcing fresh ingredients from small farms and ranches is widely known. Also well known is his popular restaurant, Full of Life Flatbread, in Los Alamos. 

Introducing Clark Staub, chef for the American Grown Field to Vase Dinner Tour stop at Ocean View Flowers on September 7 in Lompoc, California.

Chef Clark Staub in front of his hearth at Full of Life Flatbread. Photo by Steve Collins.

Staub has distinguished himself as an expert at destination dinners, having been the chef for more than a dozen events by organizations like Outstanding in the Field. 

Under Staub’s leadership, Full of Life Flatbread has earned a reputation for its farm-to-table approach and outside kiln pizza oven. 

For over 16 years, the Staub and his team have handcrafted seasonal flatbreads, baked fast in a scorching hot oak-fired stone oven, and served to the throngs of locals and in-the-know out-of-town foodies who line up for supper at the restaurant. 

Staub also creates and sells thousands of certified organic frozen pizzas nationwide at grocery stores nationwide, including Whole Foods. 

Which is all to say that guests at the upcoming American Grown Field to Vase Dinner should prepare to be wowed – and arrive hungry!  

One look at the menu should seal the deal.

Staub plans to serve Rancho San Julian chilled melon soup, end-of-summer sweet corn ribs, nasturtium and marigold salad, grilled grass-fed strip steak braised in stonefruits, Moroccan vegetarian b’stilla, heirloom tomatoes with grilled summer squash and herbs, and a roasted strawberry tart.

Guests at the Lompoc Field to Vase Dinner, will experience a culinary delight as they take in the beauty of American Grown Flowers and enjoy the company of those who love them.  Photo by Carrie McCluskey Photography.

 

Want to enjoy this mouthwatering menu, dine in a field of blooming stock and sip wine, craft brews and floral-inspired cocktails?

Then save your seat for this upcoming dinner!

Every guest goes home with an armful of beautiful blooms and a Field to Vase swag bag.  Photo by Carrie McCluskey Photography.

You’ll leave with a swag bag chock-full of floral-themed goodies and armfuls of homegrown blooms from Ocean View Flowers!

This dinner is close to sold out, so reserve your seat soon. 

 

 

 

Flower-Lovers’ Dreams Come True at Alaskan Field to Vase Dinner

Breathtaking doesn’t even begin to describe it!

They’re flowers with a cult following thanks to their limited growing season, enormous ruffled blooms and amazing scent. 

 

They’re peonies! 

A gorgeous setting awaited guests of the Homer Field to Vase Dinner complete with a table overflowing with peonies and a view of Kachemuk Bay.  Photo by Rachel Tweggs Photography.

 

And 175 guests at the American Grown Field to Vase Dinner at Joslyn Peony & Wedding Farm in Homer, Alaska, on Aug. 3 dined at tables overflowing (literally) with these incredible peonies as they gazed at the Kachemuk Bay.

 

Featured designer Christ Lopez created a stunning cascade of peonies and foraged fern.  Photo by Rachel Tweggs Photography.

 

The tablescape, created by Christi Lopez, AIFD EMC of Bergerons Flowers and Events, featured a garland of over 2,000 peonies in shades of pink and white (Duchess, Sarah Bernhardt, Mon Jules and Festiva Maxima varieties) paired with foraged fern from farmer Betty Joslyn’s farm. The petal-heavy design cascaded off the end of the table in a sweeping floral waterfall! 

 

The floral wall was a beautiful backdrop for guest photos. Photo by Rachel Tweggs Photography.

 

Throughout the evening, guests gathered at a circular floral wall “selfie station” featuring red Felix Supreme peonies to capture their experience and the beauty of homegrown peonies. 

 

Farmer Betty Joslyn and Sen. Lisa Murkowski.  Photo by Rachel Tweggs Photography.

 

 

Those attending the pre-dinner reception, sponsored by Ball Horticultural Company, enjoyed a full oyster bar hosted by Jakolof Bay Oysters, and heard from longtime Alaska flower supporter Sen. Lisa Murkowski.

 

 

 

 

 

Photo by Rachel Tweggs Photography.

 

 

 

 

The artisan meal prepared by Chef Susie Von Willer Linford of Alaska Coastal Catering featured wild-caught Alaskan crab claws, organic greens with feta and local berries, Alaskan Copper River salmon, couscous with gorgonzola, carrots roasted in thyme and butter, and a dessert featuring two kinds of truffles and organic berries. 

 

 

 

The band Burnt Down House played for guests throughout the evening, and craft beer was provided by Homer Brewing Company and Broken Tooth Brewing.  

 

We love to see our guests smiling as they leave with armfuls of American Grown goodies.  Photo by Rachel Tweggs Photography.

 

Guests left with amazing memories, a new appreciation for homegrown blooms, armfuls of American Grown Flowers and a swag bag packed with floral goodies. 

To see more beautiful photos from the dinner at Joslyn Peonies, visit our Flickr page.

If an evening like this sounds like something you’d enjoy, join us Sept. 7 at Ocean View Flowers in Lompoc, California, for the next American Grown Field to Vase Dinner! 

 

 

Solving the Summer Slump Is Focus of Fun ‘N Sun Session

Experts Shared How Origin-Based Campaigns Can Drive Consumer Demand

It’s an industry-wide problem. Flower sales drop in the summer just as flower production is at its peak. 

What to do?

A panel of floral industry experts shared tips and resources to address the slump as part of a panel session at Fun ‘N Sun, held July 26 in Santa Barbara, California.

The session, “Solving the Summer Slump – A Plan to Drive Sales Beyond Mother’s Day,” featured Crystal Hedgpeth, floral sales manager for Safeway’s Northern California division, John Burk, digital marketing manager for Certified American Grown wholesaler DVFlora and Kelly Shore, owner and lead designer of Petals by the Shore in Maryland. The session was guided by the California Cut Flower Commission’s (CCFC) Anna Kalins. 

Left to right: Fun ‘N Sun panelist John Burk, CCFC’s Anna Kalins and Interim CEO Dave Pruitt, along with panelists Crystal Hedgpeth and Kelly Shore.

During the session, the panelists explained how they were growing sales and consumer awareness for homegrown flowers by featuring American Grown Flowers and Greens throughout July (declared American Grown Flowers Month by Congress). They also discussed the incredible success they’ve witnessed with marketing campaigns focused on American Grown flowers and from the American Grown Flowers Month Merchandising Contest – think sales increases as large as 17.5%!  

Hedgpeth, Burk and Shore also shared the tactics they and their companies are leveraging to gain customers when “America is in season” and all year long. 

CCFC’s Anna Kalins moderated the panel discussion about how to drive sales beyond Mother’s Day.

Hedgpeth described Nor Cal Safeway’s wildly successful blue bucket campaign that promotes American Grown Flowers in dozens of stores. Burk shared DVFlora’s multi-pronged efforts, including free marketing materials for its customers, special pricing on American Grown Flowers, DV Crush boxes sent to high-profile florists and special website pages featuring American Grown product. Shore shared her story of committing to sourcing American Grown Flowers for her floral business all year long. She also talked about the many ways she’s spreading the word that origin matters, like farm tours, a 12-month project featuring American Grown bridal bouquets and volunteering to lead design efforts for Certified American Grown events.  

Attendees left with the knowledge of how to plug into future American Grown Flowers Month campaigns and contests, and a better understanding of why the origin matters message is resonating with consumers.

The big news – tips from the session will help everyone say “so long” to the summer slump! 

 

Get Your Hands On Some Amazing Alaskan Peonies!

Join a Design Workshop at Joslyn Peonies in Homer, Alaska

If you’re still pondering attending the American Grown Field to Vase Dinner in Homer, Alaska, on Aug. 3, we’re making your decision even easier! 

Now, before you dine among peonies, you can design with them! 

Make your American Grown Field to Vase Dinner experience complete by participating in our exclusive floral workshop with renowned designer Christi Lopez, AIFD EMC, on Aug. 2 from 10 a.m. to noon on the farm at Joslyn Peonies. 

Imagine learning to design a beautiful arrangement for your home from Christi Lopez, this year’s co-lead of the First Lady’s Luncheon Design Team. Photo by Kirstin Smith Photography.

You’ll work with gorgeous blooms and learn all the techniques you need to create a stunning centerpiece for your home that will engage your guests and be a conversation-starter. You’ll be able to use what you learn again and again, and you’ll be working in person with one of America’s most talented floral designers! 

Photo by Joshua Veldstra Photography.

All materials, including an awesome pair of Corona clippers, are included in the $75 fee. Sign up when you save your seat at dinner! Just add the workshop at checkout. 

You’ve just got to join us in Alaska! 


 

Oyster Bar Is Part of Alaskan F2V Experience!

We’re always looking for ways to make the American Grown Field to Vase Dinner Tour even more special. And when it comes to the Aug. 3 dinner tour stop at Joslyn Peonies in Homer, Alaska, that means an oyster bar! 

Photo by Joshua Veldstra Photography.

Guests at this tour stop will have the extra-special add-on of a full oyster bar hosted by Jakolof Bay Oysters as part of the pre-dinner reception. 

Jakolof Bay Oysters are renowned for their prime condition – plump, clean and firm – a benefit of slow, pristine, cold-water growth. 

Photo courtesy of Jakolof Bay Oysters.

And because the flavor of oysters changes with the seasons, the weather, their age, their reproductive cycles and even their very placement within a small bay, a single Jakolof oyster can provide a kaleidoscope of flavors.

There’s the salty taste of the liquor when it first hits the tongue, gliding into a sweet burst as the silky fatty lipids are released, then a smooth sea tang lingers And if you add lemon, shallot mignonette or Tabasco, that extra kick will give you a thirst for a sip of Muscadet or a local beer. A bite of buttered French bread will clear the palate for another round.

In addition to the oyster bar, guests can also create wearable floral flair at the dinner’s popular bout bar before sitting down for a multi-course artisan meal at a community table overflowing with amazing Alaskan peonies! 

A stunning table will be set with the beauty of Alaskan grown peonies and a break-taking view of the Kachemak Bay. Photo by Joshua Veldstra.

Oh, and it all takes place smack dab in the middle of fields of peonies in full bloom.

Opportunities like this don’t last long, and just a few seats for this dinner tour stop remain!

Save your seat and then start planning your Alaskan adventure that might also include sightseeing, tours of more Certified American Grown peony farms and fishing excursions.

 

 

Bohemian Garden Party Comes to the Lawn of CA State Capitol

Celebration Includes Annual Floral Design Contest For Legislators

Guests at the American Grown Field to Vase Dinner on the lawn of the State Capitol in Sacramento enjoyed what floral designer Cindy Magan of Hillside Blooms Floristry called a bohemian garden party.

A beautiful table was set for guests who arrived at the 2nd annual Sacramento Field to Vase Dinner on the State Capitol lawn.  Photo by Ashley Noelle Edwards.

And what a garden party it was!

Guests throughly enjoyed the wonderful photo opportunity provided by sponsor Nor Cal Safeway and their classic, red truck filled with CA Grown Flowers.  Photo by Francisco Chavira.

Guests arrived to a vintage truck from Safeway that was overflowing with every variety of California Grown Flowers imaginable.

From left to right: Senator Mike McGuire, Assemblymember Devin Mathis, Assemblymember Monique Limón (champion for the second year in a row) and Assemblymember Sharon Quirk-Silva participated in a lively and competitive design challenge.  Photo by Francisco Chavira

And as part of the VIP reception in advance of the dinner, California legislators Senator Mike McGuire, Assemblymember Devin Mathis, Assemblymember Sharon Quirk-Silva and Assemblymember Monique Limón competed in a floral design contest where they took their best shot at creating a breathtaking bouquet.

The contest, sponsored annually by the California Cut Flower Commission (CCFC), brings attention to California Grown Flowers Month being celebrated throughout June. Combining the American Grown Field to Vase Dinner with this annual tradition by CCFC helps guests, including California’s lawmakers, understand just how valuable the American Grown Flower movement has become.

Assemblymember Monique Limón, winner of the design competition, poses with California flower farmers Mike A. Mellano, Felicia Alvarez, Lane DeVries, Farai Madziva and featured designer Cindy Magan.  Photo by Francisco Chavira

For the second year in a row, Assemblymember Monique Limón was the contest champion, earning a gorgeous crystal vase and a year of deliveries of California Grown Flowers for her office.

Photo by Franciso Chavira

After watching the contest and enjoying wine from Silt Wine Company, a floral-themed cocktail from J.J. Pfister Distilling, passed appetizers and a cheese station hosted by the California Milk Advisory Board, guests moved to a community table adorned with floral designs created from blooms donated by flower farmers up and down the Golden State.

Featured designer Cindy Magan created a fresh and lovely tablescape that was both earthy and elegant using all CA Grown Flowers and Greens.  Photo Ashley Noelle Edwards.

Dozens of centerpieces paired with clustered vases of specialty blooms reflected Magan’s “fresh romantic” design aesthetic. And the bohemian vibe was reflected in the flower selection and ombre design that incorporated dozens of flower and greens varieties.  

The menu was divinely inspired by many of California’s favorite local ingredients and prepared by Sacramento’s own chefs Aziz Bellarbi-Salah and Christophe Cornet. Photo by Franciso Chavira

Guests dined on a multicourse meal created by Sacramento chef Aziz Bellarbi-Salah and Chef Christophe Cornet of Brasserie Capitale and Café à Coté. Served were a mixed green salad with watermelon, radish, ricotta, blueberries and chopped herbs; roasted salmon with tomato basil relish, eggplant with tomato-basil coulis; seared bavette steak with red wine reduction and potatoes gratin; and cantaloupe with a fig and port reduction.

Many ingredients for the farm-fresh menu were provided the California Cattlemen’s Association, the California Blueberry Commission, the California Olive Committee, the California Fig Advisory Board and the California Milk Advisory Board.

 

 

 

Guests left with armfuls of California Grown Flowers and a swag back chock-full of floral themed goodies.

Photo by Ashley Noelle Edwards

If this dinner sounds like something out of your floral dreams, there’s still time to make a reservation for the remaining 2019 American Grown Field to Vase Dinners with upcoming stops in Homer, Alaska; Lompoc, California; and New Albany, Ohio.

Don’t miss the summer’s most exclusive dinner parties!

Guests Dine Under Tulip Chandeliers at Bloomia USA

Floral Designer Kelly Shore Returns to The F2V Tour With An Outstanding Floral Installation

Every American Grown Field to Vase Dinner is special, but the second stop of the 2019 tour at Bloomia USA in King George, Virginia, may have set a new standard for the floral chandelier!  

All photos by Manda Weaver Photography. Vases by Syndicate Sales.

Guests dined under a canopy of 36 color-blocked tulip chandeliers at tables featuring vases overflowing with tulips that mirrored the bloom colors overhead – we’re talking thousands of tulips!

Floral designer Kelly Shore of Petals by the Shore was responsible for the incredible tablescape design and tulip chandelier installation at Bloomia.

The imaginative concept was created by floral designer Kelly Shore of Petals by the Shore, this tour stop’s featured designer.

“Kelly Shore out did herself,” shared Certified American Grown Administrator Kasey Cronquist and emcee of the national Field to Vase Dinner Tour. “Her design vision and passion for our American flower farming families was front, center and overhead at Bloomia. She’s a true champion for the cause.”

The teams from Evoke Events DC and Occasions Catering came together to help create a magical event at Bloomia.

And that was just one aspect of the flora-bundance. Guests arrived to archways and floral photo backdrops bursting with tulips. And the on-site boutonniere bar featured an assortment of Certified American Grown Flowers and Greens for guests to use to create wearable floral swag thanks to even more flowers sent from Certified flower farmers from around the country in support of the national dinner tour. Certified farms Fern Trust from Florida, Mellano & Company and Dramm & Echter from California and LynnVale Studios and Harmony Harvest from Virginia all sent their flowers to Bloomia for guests to experience and enjoy.

Jeannette Tavares of Evoke Events helped to elevate the guest experience through her outstanding event planning and design ideas.

One guest described their experience at Bloomia saying, “Saturday event was incredibly educational, empowering and inspiring. Not only did I enjoy the tour, good food, cocktail I also met like minded individuals and florist that I now call friends.”

Flower farmer Werner Jansen, general manager of Bloomia, provided guests with a tour of the sprawling tulip farm.

The meal by Occasions Caterers was as stunning and color coordinated as the flowers. Guests dined on appetizers that included roasted baby carrots, golden beets rolled around carrot matchsticks and goat cheese mousse, and lemon chicken wonton cones. The salad course featured cauliflower salad with opal basal vinaigrette and a roasted beet salad. The main course was a char-grilled beef loin served with toasted barley prepared risotto style. For dessert, guests enjoyed strawberry couronne with milk snow and basil cream.  

 

Guests from all over the United States enjoyed a wonderful meal by Occasions Catering at Bloomia in King George, VA.

All of this was paired with wine and a floral-themed cocktails. In fact, VIP guests were treated to a “cooler experience,” as they were invited to enjoy a “frozen cocktail” in one of the large coolers at Bloomia. Don’t worry though, each guest was given a beautiful Bloomia blanket to wear as they celebrated in the cold storage with the tulips.

The team at Cocktail Curations shared a special floral themed cocktail for VIP guests in the cold storage at Bloomia.

 

 

 

 

 

Special Bloomia blankets were given to guests while enjoying a “frozen cocktail” in the cold storage at Bloomia.

Another guest mentioned their appreciation for the very popular DIY boutonnière bar, sharing, “Loved the ‘make your own boutonniere’ station and the special cocktail.”

Guests were encouraged to harvest their own tulips as they left Bloomia.

As the night wound down, guests were encouraged to harvest their own tulips as they left the farm, picking tulips, complete with the bulb, as they walked through the Bloomia greenhouses on their way out.

The California Wine Institute sponsored the event’s wine for the evening.

If all of this talk about food and flowers has you thinking you’ve got to get to one of these dinners, you’re right!

Our next stop is June 12 in Sacramento, California, on the lawn of the State Capitol.

And we have three more stops this season. Now’s the time to find a dinner near you and save your seat!

 

Check out this video from last year’s dinner in Sacramento:

American Grown Act Would Require Homegrown Flowers, Greens In U.S. Government Facilities

It’s so obvious, and such a great idea, that it’s surprising it’s not already common practice.

Under the American Grown Act, flowers purchased by the federal government would be required to be American Grown.

If the federal government is going to buy and showcase cut flowers and greens at events, memorials, to be displayed at national cemeteries or even for the day-to-day arrangements featured in the White House, shouldn’t they be grown in the U.S.?

Alaska Congressman Don Young, a member of the Congressional Cut Flowers Caucus, recently introduced legislation that would require the U.S. federal government to purchase cut flowers and greens grown in the U.S. for use in its facilities. The legislation is deemed the American Grown Act.

Congressman Don Young reviews production and market share information on American Grown cut flowers and cut greens.

Consumer research commissioned by the California Cut Flower Commission (CCFC) found that 74% of consumers have no idea where flowers come from. Therefore, the average taxpayer likely assumes the flowers they see displayed at national cemeteries, federal buildings and government events would naturally be grown in the U.S. However, the fact is that imports, primarily from South America, now make up approximately 80% of the flowers sold in the U.S.

Without this mandate, imports are likely making up the bulk of the flowers purchased by the federal government.

In proposing the legislation, Young said requiring the federal government to use American Grown Flowers and Greens to decorate its facilities shows support for American flower and greens farmers and raises awareness of the beauty they grow.

“It seems like a no-brainer that the United States should be putting American farmers first by choosing not to import cut flowers,” Young said. “Unfortunately for the federal government, this is not the case. American farmers are hugely disadvantaged by the foreign growers that are subject to fewer environmental regulations and labor standards, and it is time Congress does something to help our country’s farmers compete. Putting our farmers first starts at the top, and I am proud to introduce this bipartisan legislation. I encourage my friends on both sides of the aisle to do right by the flower and greens farmers in their districts and sign on to this important effort.”

Alaskan Flower Farmer Rita Jo Shoultz with Congressman Don Young.

“Once again, Congressman Young’s support and leadership to raise awareness and advocate for our Alaskan flower farmers is greatly appreciated,” said Alaskan peony farmer Rita Jo Shoultz of Homer, Alaska, and a member of the Certified American Grown Council. “The American Grown Act is something that makes sense and is a wonderful way to acknowledge and support our hardworking flower-farming families across America.”

Benno Dobbe, a flower farmer in Washington state and California advocates on behalf of America’s flower farming families in Washington, D.C. each year.

“This is great news for U.S. cut flower farmers because the bill will bring special attention to the beautiful flowers and greens we grow,” said Benno Dobbe, a flower farmer with farms in Washington State and California. “It will definitely highlight our products and is an outstanding PR opportunity for flower farmers.”

We couldn’t agree more!

The bill has received support and endorsements on the Hill and around the country. Each of the six co-chairs of the bipartisan Congressional Cut Flower Caucus, including Rep. Jaime Herrera Beutler (R-WA), Rep. Salud Carbjal (D-CA), Rep. Ducan Hunter (R-CA), Rep. Jimmy Panetta (D-CA), Rep. Chillie Pingree (D-ME) and Rep. Ted Yoho (R-FL) are original co-sponsors of the bill. Additionally, the legislation has received quick organizational endorsements from Certified American Grown, the Alaskan Peonies Growers Association, AmericanHort, California Farm Bureau Federation, California State Floral Association and the CCFC.

More information on the Congressional Cut Flower Caucus can be found at carbajal.house.gov/district/congressional-cut-flower-caucus.htm

More information about the American Grown Act can be at bit.ly/HR3019

[Press Release] Proposed Legislation Requires American Grown Flowers, Greens In U.S. Government Facilities

Alaska Congressman Don Young, a member of the Congressional Cut Flowers Caucus, has introduced legislation requiring the federal government to purchase cut flowers and greens grown in the U.S. for use in its facilities. The legislation, referred to as the, “American Grown Act,” includes bill sponsor support from all six co-chairs of the Congressional Cut Flower Caucus: Rep. Jaime Herrera Beutler (R-WA), Rep. Salud Carbjal (D-CA), Rep. Ducan Hunter (R-CA), Rep. Jimmy Panetta (D-CA), Rep. Chellie Pingree (D-ME) and Rep. Ted Yoho (R-FL).

Congressman Don Young (R-AK) speaks with Alaskan flower farmer David Russell in Washington, D.C.  Photo by Nony Park of Ken Pak Photography.

In proposing the legislation, Young said requiring the federal government to use American Grown Flowers and Greens to decorate its facilities shows support for American farmers and raises awareness of their beautiful products. Today imports, primarily from Colombia and Ecuador, make up approximately 80% of flowers sold in U.S.

Congressman Young reviewing production information and market share data on American Grown Flowers and Greens in the United States.  Photo by Nony Park of Ken Pak Photography.

Government subsidy programs such as USAID, combined with favorable federal trade policies established in the early ‘90s to stem drug trafficking and encourage cut flower production in these regions, have had a direct and negative impact on American flower-farming families.  

The bipartisan legislation has received quick organizational endorsements from Certified American Grown, the Alaskan Peonies Growers Association, AmericanHort, California Farm Bureau Federation, Santa Barbara County Flower and Nursery Growers’ Association, California State Floral Association and the California Cut Flower Commission (CCFC).

“It seems like a no-brainer that the United States should be putting American farmers first by choosing not to import cut flowers,” Young said. “Unfortunately for the federal government, this is not the case. American farmers are hugely disadvantaged by the foreign growers that are subject to fewer environmental regulations and labor standards, and it is time Congress does something to help our country’s farmers compete. Putting our farmers first starts at the top, and I am proud to introduce this bipartisan legislation. I encourage my friends on both sides of the aisle to do right by the flower and greens farmers in their districts and sign on to this important effort.” 

Benno Dobbe, a flower farmer in Washington state and California advocates on behalf of America’s flower farming families in Washington, D.C. each year.  Photo by Nony Park of Ken Pak Photography.

“This is great news for U.S. cut flower farmers because the bill will bring special attention to the beautiful flowers and greens we grow,” said Benno Dobbe, a flower farmer with farms in Washington State and California. “It will definitely highlight our products and is an outstanding PR opportunity for flower farmers.”

American flower farmers and Certified American Grown also weighed in:

“Once again, Congressman Young’s support and leadership to raise awareness and advocate for our Alaskan flower farmers is greatly appreciated,” said Alaskan peony farmer Rita Jo Shoultz of Homer, Alaska, and a member of the Certified American Grown Council. “The American Grown Act is something that makes sense and is a wonderful way to acknowledge and support our hard-working, flower-farming families across America.” 

Alaskan Flower Farmer Rita Jo Shoultz with Congressman Don Young.  Photo by Nony Park of Ken Pak Photography.



“I’m sure I speak for flower farmers from all 50 states who are very excited to see this kind of support for America’s flower farmers coming from Washington, D.C., and I hope this bill helps to raise the awareness of the trade issues our farms continue to face,” said June VanWingerden, chair of the CCFC and a flower farmer in Carpinteria, California.

“Most American taxpayers probably assume that the flowers they see displayed at our national cemeteries, federal buildings and government events were grown here in the United States,” said Certified American Grown Administrator Kasey Cronquist. “The American Grown Act will help ensure that flowers purchased by our federal government for events, occasions and day-to-day displayed are grown and harvested by hardworking Americans.”

More information on the Congressional Cut Flower Caucus can be found at carbajal.house.gov/district/congressional-cut-flower-caucus.htm

More information about the American Grown Act can be at bit.ly/HR3019

 

# # #

 

About Certified American Grown Flowers. Launched on July 1, 2014, Certified American Grown Flowers represents a unified and diverse coalition of U.S. flower farms, including small and large entities in multiple states across the country. Certified American grown flower farms participate in an independent, third-party supply-chain audit to verify both origin and assembly of the flowers they grow. When it appears on bouquets, bunches and other packaging or store signage, the Certified American Grown Flowers logo gives consumers confidence in the source of their flowers and assures them that the flowers they purchase come from a domestic American flower farm. For more information about Certified American Grown Flowers, visit www.americangrownflowers.com.

 

 

Renowned Sacramento Chefs Share Their Show-Stopping Menu

Sacramento chef Aziz Bellarbi-Salah understands the joy amazing food brings to people’s lives. In fact at his area restaurants Brasserie Capitale and Café à Coté, the menus embrace “the charm of life” an evening of fine dining provides.

Guests at the American Grown Field to Vase Dinner June 12 in Sacramento will get a taste of Chef Bellarbi-Salah and Chef Christophe Cornet’s talents as they dine on the lawn of the State Capitol at tables overflowing with flowers and greens from flower farms spanning the entire state of California.

Sacramento icon, Chef Aziz Bellarbi-Salah, has created a delightful menu for guests of the Sacramento Field to Vase Dinner using much-loved California Grown ingredients. Photo courtesy of Brasserie Capitale.

The variety of flora is going to be breathtaking, as are Bellarbi-Salah and Cornet’s dishes. After all, Bellarbi-Salah and his father, Reda Bellarbi, have been icons of the Sacramento restaurant scene for over 20 years. Reda opened the doors of the iconic Aïoli Bodega Española (1800 L Street in Midtown) in August 1994 and The Grand Wine Bar (1600 L Street) in February 2007.

And they’ll be working with top-quality, farm fresh ingredients, many of which are coming directly from the California Cattlemen’s Association, the California Blueberry Commission, the California Olive Committee, the California Fig Advisory Board and the California Milk Advisory Board.

Guests at the VIP reception will enjoy a variety of appetizers, including avocado mousse canapes, beef tartare and brie and onion crostini.

Photo courtesy of Brasserie Capitale.

 

The multi-course dinner will feature a mixed green salad with watermelon, radish, ricotta, blueberries and chopped herbs; roasted salmon with tomato basil relish, eggplant with tomato-basil coulis; seared bavette steak with red wine reduction and potatoes gratin or a vegetarian option of ratatouille in puffed pastry; and cantaloupe with a fig and port reduction.

 

You won’t want to miss this unique opportunity to dine on the lawn of California’s capitol surrounded by the floral bounty of the state and enjoying the delightful menu created by Chef Aziz Bellarbi-Sala.  Photo by Eye Connoisseur Photography.

An artisan meal; wine, craft brews and floral-inspired cocktails; and a tables abundantly dressed with American Grown Flowers and Greens. All in the shade of the trees of the State Capitol building. What’s not to love?

Just a few spots remain!