Roger's Pictures
19 May 2013
Ikebana International Honolulu Chapter 56 held its May
luncheon with the theme of edible flowers. The concept
was extended to edible plants for the exhibit and
centerpieces. Before the meeting Chef Anthony Lai Hipp
spoke briefly on the trend in restaurants away from edible
flowers to micro herbs, describing the small farm where he
currently gets his grown to order and what we would be
enjoying as part of our meal. After lunch, we enjoyed
the talk and samples by Dr. Nat Bletter on common edible
flowers, cacao and other plants used with chocolate in Mexico
and South America, and the locally grown flowers used in Madre
Chocolate in Kailua.
 Standing boat and free style herbs |
 Sogetsu arrangement with cinnamon, turmeric |
 Edible arrangement |
 An Ohara arrangement with lemon grass... |
 Free style with about a dozen edible flowers |
 Detail with pansies, nasturtium and more.. |
 A Bunjinka emphasizing the stages of a coconut |
 Ohara arrangement |
 A Sogetsu arrangement with citrus |
 Fruits and vegetables... |
 A Sogetsu arrangement with fruit |
 A Sogetsu centerpiece with Strawberries |
 Centerpiece with artichokes |
 A Sogetsu centerpiece with fruit |
 A Sogetsu centerpiece ... |
 A Sogetsu centerpiece with rosemary |
 Centerpiece with baby pineapples... |
 A Sogetsu centerpiece with artichoke and peppers |
 Centerpiece with ginger |
 An Ohara centerpiece with limes |
 Centerpiece with fruit and nasturtiums |
 An Ohara centerpiece with fruit and onions |
 Chocolate cake with edible nasturiums |
 Nat Bletter talking about common edible flowers |
 Nat demonstrating how to foam chocolate |
 Nat dishing up some foamed chocolate to pass around |
 Trying her hand at foaming chocolate... |