The Chef’s Bouquet
When our in-house florist moved out of the area earlier this year, our chefs took up the challenge of creating the restaurants' floral arrangements themselves. Chefs Daisy and Brad, known for their commitment to seasonal ingredients, apply that same ethos to the florals, sourcing locally and letting each arrangement reflect the changing seasons. Working with local friends and purveyors like Alice Anderson of Amevive and Mark Donofrio of The Starter Farm, they’ve transformed the tables, counters, and corners of our spaces into living extensions of the kitchens. In their own words, both Daisy and Brad share their perspective on how flowers shape the atmosphere, reflecting the same thoughtful approach they bring to every dish at Bell’s and Bar Le Côte.
“Bell’s as a space is as important to me as the food, sometimes more. And for the first time, I finally have the time to do the flowers myself. I’ve always dreamed of those grand, overflowing arrangements, the kind you’d see at Gramercy Tavern or even a nod to La Grenouille around the holidays, but I’ve learned (and probably always knew) that kind of floral presence takes true professionals and a lot of resources.
Still, having a friend like Alice Anderson of Âmevive Wines helps bring that vision closer to life and makes the flowers feel more, well, Bell’s. Whether you know Alice or not, she’s someone to love and admire, one of the hardest working people I know. Over the summer, she and her partner, Topher, invited me to their pollinator garden, saying, “Please come pick some flowers, we have too many!” I didn’t quite believe them (who could ever have too many flowers?), but they were right. The garden was bursting, and they insisted I take what I wanted, they needed to be picked.
The flowers will never look as perfect on our bar as they do in Alice’s garden, so I try to make them feel as natural as possible. When we teach new staff to plate salads, I often say, “Plate the lettuce as it grows.” There’s something beautiful about letting things appear as they do in nature, and that’s what I’m chasing with the flowers too. I have no idea what I’m doing, but I try. Hopefully, they bring others the same simple joy they bring to me and to Alice.”
- Daisy Ryan
“As a chef, inspiration comes in many forms and mediums in my life. I find deep inspiration in music, fashion and flowers. Flowers have been a newfound love affair for me. I guess it all began at the farmers market when I used to pick up flowers with my produce and make arrangements for my home. Then I met Mark. Mark and his flower farm have inspired me in a completely new way. The Starter Farm has gifted me with a continuous education in simplicity, beauty and elegance. Mark offers me advice and challenges my designs week to week and sometimes he even reposts my photos on Instagram. It’s exciting and romantic to watch the flowers change week to week and day to day once they are in the restaurant. The flowers too are incredible ingredients in crafting a seasonal experience at BLC. My goal is to have the feel of the menu and the flowers quietly work together to set a tone. Flowers are like oysters in the way that they take so much intention and time to grow and they are only enjoyed for a brief moment. Then their imperfect beauty is gone.”
- Brad Mathews
Photography:
Elli Lauren
