{"id":12841,"date":"2017-06-15T11:00:07","date_gmt":"2017-06-15T18:00:07","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=12841"},"modified":"2017-06-15T11:00:07","modified_gmt":"2017-06-15T18:00:07","slug":"chefs-serve-spring-on-a-platter-with-edible-flowers-2","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/chefs-serve-spring-on-a-platter-with-edible-flowers-2\/","title":{"rendered":"Chefs serve spring on a platter with edible flowers"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">A new trend in cooking is edible flowers.  Chefs across the country are using violets, roses, pansies and other fragrant flowers to make their dishes more beautiful in presentation and in taste. This is thanks to home chefs getting more creative, and cooking shows highlighting flowers in their dishes.  In order to keep access to these flowers for cooking, restaurants and home chefs are growing them in their gardens.  Before planting a garden, chefs should sample flowers and determine the taste that works best for their individual cooking style, as well as what dishes might be paired with the flowers.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.restaurant-hospitality.com\/food-trends\/chefs-serve-spring-platter-edible-flowers\" rel=\"noopener\">Chefs serve spring on a platter with edible flowers<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 37SDSEDIN929IDURIRQTH9DJNH018N 3AMYWKA6YBM9XBGXLGW8XBQK8SLO66 A2IFI1P3MA35AM)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A new trend in cooking is edible flowers. Chefs across the country are using violets, roses, pansies and other fragrant flowers to make their dishes more beautiful in presentation and in taste. This is thanks to home chefs getting more creative, and cooking shows highlighting flowers in their dishes. In order to keep access to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8119,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12841"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=12841"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12841\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8119"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=12841"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=12841"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=12841"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}