I’m convinced that something special happens in this world when flowers grow in a garden and art is created for a space. Whether in an attractive pot on a patio, balcony, or in the earth there’s a magic that is created when the two are combined. Definitely an art in itself.
My first encounter with gardening and art happened when I was too young to know the difference between a plant and a weed or a Picasso and a kids scribbles. After learning everything I know gardening wise from my Grandpa Ralph Savastano to everything art from my parents Anthony and Diana Savastano, this type of business is right off my family tree. We are a family of entrepreneurs so on this website you will see a menagerie of things!
The Sophisticated Palate has combined art with food, libations, and succulent plantings. For two hours you and six or more of your guests can enjoy any type of party you want and you provide only the drinks. If there is a painting you would like to do that is not on our list please let us know and our artist will paint whatever you want for your event. We are a mobile company, but we can also provide an outdoor space at our location or an event at a restaurant, park etc. Everything we do is convenient for you so contact us today!
Keep checking our website and social media for upcoming social distancing events. Until then here is a list of some of my favorite herb gardening tips. Snip and Sniff some herbs today and enjoy!
Fresh herbs are best to add at the end of cooking.
Rosemary is an exception.
Parsley can be added early in the cooking cycle as well as at the end to boost the flavor and add a bright green color to the dish.
To determine the freshness of herbs, use your nose. One quick sniff is all you need. If there is no aroma, then there will be little flavor.
When using dried herbs, remember, less is better. Add early in the cooking cycle to give time to release flavors.
Keep dried herbs in airtight containers in a cool, dark place.
Fresh herbs will last for several days to a week or two in the refrigerator. Wrap herbs is damp paper towels and store in plastic bags.
Basil wilts quickly and will turn brown. Rinse lightly, strip leaves off stem, and dry completely on paper towels. Once dry, store leaves in plastic bag and freeze.
Do not wash herbs until ready for use. Parsley, however, can be washed and dried.
To bring the summer herb garden indoors, make a potpourri out of dried lemon verbena leaves, lavender, cinnamon, or larkspur.
When used in favorite recipes, fresh herbs—like thyme, rosemary, and marjoram—can change ordinary meals into banquets.
To turn everyday chicken and potatoes into a scrumptious dish, rub a mixture of extra-virgin olive oil, garlic, and lemon thyme over the chicken and potatoes before baking.
A sprig of mint added to carrots, peas, potatoes or tomatoes can turn a ho-hum vegetable into something to shout about.
Use fresh basil in marinara sauce, oregano on pizza, and sprinkle chopped Italian parsley over a cold salad of ripe tomatoes and mozzarella.