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This week the Denver Art Museum is holding a few artful demos that you can really sink your teeth into. Paying homage to the In Bloom exhibit, which opened in July and features a bouquet of sixty paintings by Édouard Manet, Edgar Degas, Pierre-Auguste Renoir, Paul Cézanne, Vincent van Gogh and others, the museum and the American Culinary Federation Colorado Chef Association will cook up dishes featuring flowers as key ingredients every day from 11 a.m. to noon (except on Friday, when the demo will run from 7 to 8 p.m.). Aran Essig, executive chef at the University of Colorado, is leading a team of local chefs who will teach museum visitors how to safely incorporate fresh flowers such as squash blossoms, herbs, lilies, rose petals and pansies in salads, appetizers, desserts and drinks; on deck today is chef Greg Sever, demonstrating how to create cantaloupe Nicoise salad. The demos are free with museum admission; although Bloom will run until October 11, the cooking demos take place this week only. For more information, click here.
The floral tributes don’t end there: The museum also provides a bouquet of recipes for cooking with flowers at home, including this recipe for rose candy.
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