Conversations with Flowers at Marlow
Event by Marlow
Alcohol purchases subject to applicable age restrictions and photo ID verification
License No: 089
Sun, Nov 22
5:45 PM
Sun, Nov 22
7:45 PM
On November 22, join us for a candlelit night of flowers with Waiakoa Wildflowers and Daeja Fallas. Take in their year long journey, 'Conversations with Flowers,' through Daeja's lens as she captures the farm on film. It bursts with lilies, dahlias, daffodils, onions, tomatoes, marigold, showering trees... all interwoven with the handmade; botanically dyed silks, ceramics, florals, and so much more. This event will host a gallery style open house followed by two dinner seatings and a harvest menu by Chef Fara Aina of Marlow. Tickets are $95 per head and include a multi-course family style dinner, dessert, and a welcome bubbly. Beer, wine, and cocktails will be for sale. MENU: To Start Chef’s sourdough country rye, cultured butter, homegrown Kula olive oil To Feast Local chicories, arugula, Lapa’au fennel, local radish, walnut, parm, pomegranate vin (gf) Honey balsamic roasted Lapa’au carrots (gf) Smoked Yukon gold mash, garlic confit, herbs (gf) Chef Jeff’s sourdough stuffing Local pumpkin & ricotta agnolotti, brown butter sage Aleppo & maple roasted organic turkey (gf) Red wine braised short rib (gf) For the table: spiced cranberry & mother mushroom gravy (gf) To Savor Pumpkin pavé, hazelnut crust, nutmeg vanilla bean whip
On November 22, join us for a candlelit night of flowers with Waiakoa Wildflowers and Daeja Fallas. Take in their year long journey, 'Conversations with Flowers,' through Daeja's lens as she captures the farm on film. It bursts with lilies, dahlias, daffodils, onions, tomatoes, marigold, showering trees... all interwoven with the handmade; botanically dyed silks, ceramics, florals, and so much more. This event will host a gallery style open house followed by two dinner seatings and a harvest menu by Chef Fara Aina of Marlow. Tickets are $95 per head and include a multi-course family style dinner, dessert, and a welcome bubbly. Beer, wine, and cocktails will be for sale. MENU: To Start Chef’s sourdough country rye, cultured butter, homegrown Kula olive oil To Feast Local chicories, arugula, Lapa’au fennel, local radish, walnut, parm, pomegranate vin (gf) Honey balsamic roasted Lapa’au carrots (gf) Smoked Yukon gold mash, garlic confit, herbs (gf) Chef Jeff’s sourdough stuffing Local pumpkin & ricotta agnolotti, brown butter sage Aleppo & maple roasted organic turkey (gf) Red wine braised short rib (gf) For the table: spiced cranberry & mother mushroom gravy (gf) To Savor Pumpkin pavé, hazelnut crust, nutmeg vanilla bean whip