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! 

 

 

Culinary Artist Will Wow at Alaskan Dinner Tour Stop

When you visit Alaska Coastal Catering’s website, the photos are both mouthwatering and breathtaking, making it easy to see why the chefs there refer to themselves as “culinary artists.”

Now for the big news: Guests at the Aug. 3 American Grown Field to Vase Dinner at Joslyn Peonies in Homer, Alaska, will get to experience multiple courses of Alaska Coastal Catering’s artistic creations. 

And the menu will feature the best Alaska has to offer. Think salmon, stripe shrimp, homegrown carrots, local oysters and sauces from Alaska blueberries. And the bounty of seafood to be served is being sponsored by the Alaska Seafood Marketing Institute (ASMI), ensuring incredible quality and freshness. 

Chef Susie Von Willer Linford has an impressive Alaska-inspired menu prepared for guests of the Homer Field to Vase Dinner.  Photo Courtesy of Alaska Coastal Catering, LLC.

Alaska Coastal Catering’s Corporate Chef and Managing Member Susie Von Willer Linford’s wealth of experience includes catering for the executive chefs of Disney Corporation, Warner Brothers, Prudential Commercial and Safeco in Southern California. Since coming to Alaska in 1993, she’s continued her culinary adventure by creating memorable events featuring the best seafood, meat, fruits and vegetables Alaska has to offer! 

Photo Courtesy of Alaska Coastal Catering, LLC.

It’s that approach that has earned her Best of Alaska recognition from Alaska Business Monthly Magazine from 2016-2018. And Linford was also a 2018 nominee for the James Beard Foundation’s “Best Chef” in the Northwest. 

And per Field to Vase Dinner tradition, Linford’s multi-course artisan meal will be paired with local wines and craft beers, and a floral-themed cocktail.

You can enjoy this delightful Alaskan meal while surrounded by gorgeous peonies and flower-loving friends when you reserve your seat at the table today. Photo by Joshua Veldstra Photography

Guests will also enjoy an oyster bar, and will leave with armfuls of flowers and a swag bag packed with floral-themed treats.

With food and goodies like this, seats are going fast. Save your seat today and taste all Alaska has to offer! 

 

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.

 

 

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!

Cindy Magan Announced as Floral Designer for Field to Vase Dinner in Sacramento

‘Fresh Romantic’ Style Will Grace Tablescapes

Cindy Magan of Hillside Blooms Floristry will be the featured floral designer at the American Grown Field to Vase Dinner on the lawn of California’s state Capitol in Sacramento on June 12.

Photos courtesy of Cindy Magan.  Photos courtesy of Cindy Magan.

Magan, a California native, says she can’t wait to create tablescapes and other installations from the dozens of flower varieties grown up and down the state of California. She’ll be familiar with the blooms, having grown up in Fallbrook, California, where proteas are grown, and being a frequent visitor to San Diego and Half Moon Bay, home to many flower farms.

 

“I feel connected to these places and I can’t wait to play with the amazing flowers from throughout California,” Magan says. “I’m honored and I’m going to throw my entire heart into the designs.”

 

Dinner guests will appreciate Magan’s on-trend aesthetic, something she calls “fresh romantic,” that features a garden style paired with a special accents to keep the designs current. Think novelty accent flowers, surprise fillers and lots of texture.

 

 

“Flowers are an artistic medium for me; I love playing with textures and getting creative with flowers and greens,” Magan adds.

Guests at this dinner are in for a treat as they dine on in the shade of the Capitol building at tables adorned with Magan’s lush romantic garden look.

Seats are going fast for this unique location!

 

Wondering What a Field to Vase Dinner is Like?

These Photos Capture the Magic!

If you’ve always wanted to attend an American Grown Field to Vase Dinner but haven’t yet, or if you’re a past guest who’d like to relive the magical experience, check out these incredible photos from the first stop on this year’s dinner tour!

Guests were awed by the rainbow of colors surrounding this beautifully designed table and the Pacific Ocean within view.  Photo by Carrie McCluskey Photography.

 

Mike A. Mellano of Mellano and Company, was the host for the evening and led guests on a farm tour sharing both the history and the science behind farming at The Flower Fields. Photo by Carrie McCluskey Photography.

 

Smithers Oasis and FloraLife sponsored the boutonniere bar where guests had a fun opportunity to make their own.  Photo by Carrie McCluskey Photography.

 

Wine and hors d’oeuvres were enjoyed before the dinner began.  Photo by Carrie McCluskey Photography.

 

Our inaugural 2019 dinner was held last week in Carlsbad, California, at The Flower Fields and was hosted by Mellano & Company. Guests dined in fields of ranunculus at tables bursting with homegrown flowers, thanks to floral designer René van Rems, who added an extra splash with fresh flower chandeliers overhead!

Featured designer, René van Rems, created these amazing floral chandeliers that graced the ceiling of the table.  Photo by Carrie McCluskey Photography.

 

Photo by Carrie McCluskey Photography.

 

Take a look that the photos. Then take a deep breath and imagine yourself at one of these dinners!

Every guest went home with an armful of flowers and swag!  Photo by Carrie McCluskey Photography.

We’ve got five more stops on this year’s tour and seats are going fast!

 

Christi Lopez Announced as Floral Designer For Alaska’s American Grown Field to Vase Dinner

Lush, Audacious Tablescapes to Star at Alaska's Field to Vase Dinner

Floral designer Christi Lopez of Bergerons Flowers in Springfield, Virginia, will be the featured designer at the American Grown Field to Vase Dinner at Joslyn Peonies in Homer, Alaska, Aug. 3.

Christi Lopez will be the featured designer at Joslyn Peonies in Homer, Alaska for the American Grown Field to Vase Dinner in August.  Photo by Joshua Veldstra

Guests can count on Lopez to bring her contemporary garden style to the tablescapes and other arrangements at the event, along with a love for peonies and a respect for the American flower farmers that grow them.

“I’m excited to return to Alaska where just last year I was able to experience the amazing peonies and meet the farmers as part of a field trip with other designers,” Lopez shares. “I fell in love with the peony farmers and with Alaska.”

Tours through the Alaskan peony fields will be a highlight of the weekend with Christi Lopez and Betty Joslyn.  Photo by Joshua Veldstra

And although she doesn’t know yet what peony colors she’ll be working with, she’s heard that a big harvest is expected this year – and that’s great news for dinner guests who can’t get enough of these glorious blooms!

Christi will be responsible for designing the tablescape for our guests to enjoy. Photo by Joshua Veldstra

“They’re big, fat, audacious blooms and they make it easy to create a garden-style look that’s a pleasing and popular part of today’s floral design trends,” Lopez says.

Save your seat to this experience of a lifetime in Alaska. Photo by Joshua Veldstra

Expect multiple vessels overflowing with just-picked peonies and natural elements from the environment to give an Alaskan feel, Lopez describes.

“It’s the colors and the heavy petal essence of the bloom that enamors people,” Lopez says.  “And the best part is that I’ll be designing with these blooms at a time of year when no one else around the world grows them. Having access to that is amazing!”

The popularity of peonies and Lopez’s design aesthetic means that the remaining 20 seats for this dinner will go fast!

Make sure you have a spot at the table in Alaska!

 

Make Mom’s Floral Dreams Come True!

Field to Vase Dinner Tour is the Ticket

Mother’s Day (May 12) is fast approaching, but there’s no need to fret about what to get Mom this year!

Make her floral dreams come true with tickets to an upcoming American Grown Field to Vase Dinner. Two tour stops provide just the right timing!

The American Grown Field to Vase Dinner is a great mother and daughter opportunity.

 

Choose the June 1 dinner at Bloomia USA in King George, Virginia, and mom can dine among thousands of blooming tulips. Bloomia also grows hyacinth, peonies and muscari, but the rows and rows of tulips will steal the show at this stop.

Or, if you’re on the West Coast, choose the June 12 tour stop in Sacramento, California. Here, Mom will dine on the lawn of the state Capitol at tables adorned with the hundreds of flower varieties grown throughout the Golden State. She’ll experience and entire state’s worth of blooms at one event!

Consider making a memory with mom that she’ll never forget.

 

Both dinners include a multi-course artisan meal, wine and craft beer, a create-your-own wearable floral flair station and a swag bag full of flower-related goodies.

Choose your location to make Mom’s floral dreams come true! Seats are selling fast at both locations, so reserve now!

King George, Virginia

Sacramento, California

Bring mom to the flower farm!

 

Mom will love you for it!