We will be sampling our Vegetable Pot Pies tomorrow at the NYC Whole Foods Market in Tribeca, 270 Greenwich St., between Warren and Murray Sts. from 11am to 3pm.
Slow-Cooked Greens with Lemon, Garlic, and Goat Cheese Sweet Potato Mash with Carrots, Peas, and Curry
Lentil Simmer with Broccoli, Spinach, and Roasted Onion * Ratatouille with Eggplant, Tomato, and Basil *
FLOURISH Baking Company brings together organic whole grains and vegetables in baked goods that are tasty, nutritious, and flavorful. We offer distinctive mixes of organic whole grains and grain flours that include millet, quinoa, corn, barley, whole wheat, flax, buckwheat, and rye. FLOURISH seeks out locally grown and organic produce from the HudsonValley.
Sign up for our email newsletter for updates on farmers' markets where we offer a range of freshly baked goods and vegetable dishes that include rustic breads, gluten-free bread, non-dairy soups, vegetable spreads, and vegetable-topped focaccia, as well as a sampling of sweet items such as whole-grain fruit tarts, pies, and cookies.
CHEFS Diane Forley and Michael Otsuka
Diane and Michael began their training with a group of notable chefs. In New York, Diane worked for Alfred Portale and David Burke. In Los Angeles, Michael worked for Joachim Splichal and Claude Segal. Both continued their training in France under master chefs Michel Bras, Jacques Maximin, Gaston LeNotre, and Michel Guerard.
As chefs, Diane and Michael pursued independent careers. Michael served as executive chef at Patina in Los Angeles and Thalia in Manhattan. As chef-owner, Diane opened Verbena Restaurant in New York City followed by Bar Demi, an elegant wine bar that featured an exceptional seventy half-bottle wine list. Diane's cookbook, Anatomy of a Dish, is a compilation of her recipes from the restaurant structured around a flavor's botanical relationships.
After marrying and nine years running Verbena, Diane and Michael moved to California. In Ojai, Michael served as executive chef at the Ojai Valley Inn and Spa. Diane developed food products for the spa's boutique. In San Francisco, Michael was chef for the Lark Creek Inn in Marin County. Diane worked as a chef consultant at the Center for Culinary Development.
Diane and Michael returned to New York and, in 2009, started their new venture - FLOURISH Baking Company.
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