Edible Alaska
National Flower Experts Visit Alaska to Support 'Field-to-Vase' Movement
Photo by Martina Miller - Joshua Veldstra Photography
Photo by Martina Miller - Joshua Veldstra Photography
Beth VanSandt, Kurt Weichhand, and Willa the dog were the hosts at Scenic Place Peonies. Along with a huge team of volunteers, they helped create a magical night for everyone.
Photo by Martina Miller - Joshua Veldstra Photography
Possibly the fanciest on-farm hand washing station ever.
Photo by Martina Miller - Joshua Veldstra Photography
Who wouldn’t want a selfie in this incredible floral frame, with Kachemak Bay and its mountains and glaciers as a backdrop?
Photo by Martina Miller - Joshua Veldstra Photography
Guests were given a bouquet of peonies and a tote bag that included copies of Florist Review magazine (editor Travis Rigby was in attendance), a pair of cutting snips, and a bar of Scenic Place Peonies soap made by VanSandt’s daughter.
Photo by Martina Miller - Joshua Veldstra Photography
Along with salmon, guests enjoyed sautéed garlic rainbow chard and Alaska baby carrots blanched in a vanilla Sauvignon Blanc reduction.
Photo by Martina Miller - Joshua Veldstra Photography
Delicious Dave served up Alaska grilled salmon with chimichurri and balsamic reduction for the main course, garnished with peony petals.
Photo by Martina Miller - Joshua Veldstra Photography
One hundred and sixteen people sat together for a dinner that featured locally grown foods, Alaska peonies, and an overall Alaska maritime theme — right down to the halibut ground line wrapped around the vases.
Photo by Martina Miller - Joshua Veldstra Photography
Margo and Kennan from Jakolof Bay Oyster Company (Homer) provided fresh shucked oysters at the luscious pre-dinner reception.
