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Floral Foods

OC eateries capture spring's bounty on a plate with a few mum-approved delicacies for Mother's Day.

Bruno's in Brea serves seasonal squash blossom ravioli inspired by the chef's Italian grandmother.

The Vixen
Inspired by one hot mama – though admittedly not chef Alan Greeley’s mother – the seasonal lavender kumquat gelato graces the menu of The Golden Truffle in Costa Mesa. Seductive starlet Penélope Cruz was the muse behind Greeley’s newest dessert. It also helped that a client of his has a kumquat tree and “brought me a ton of them,” Greeley says. “But mostly it was Penélope! It’s mouthwatering just like her.”
:: goldentruffle.com

Tea Time
Tea Station, a Taiwanese tea shop transplant with a location in Irvine, serves floral-infused teas brewed to order. The Hibiscus Spice has  a tart, bitter finish. The soothing warm Chrysanthemum is steeped with flower petals instead of tea leaves, which naturally flavor the beverage and also make it caffeine-free. The exotic-sounding Lavender Beauty is tempting to order if you want to soothe mom’s senses.
:: teastationusa.com

Awesome Blossom
At Bruno’s Italian Kitchen in Brea, chef Peter Serantoni updates his Nonna Marie’s Italian recipes for a contemporary California palate. Born in Venice, Italy, Serantoni fondly remembers his grandmother’s meals. She shopped at the farmers markets once – sometimes twice – a day, and each dinner was painstakingly prepared by hand. For the chef, it was a farm-to-table way of life. Serantoni illustrates this seasonality with his delicate squash blossom ravioli. The tender housemade pasta and wilted squash blossoms evoke spring’s fleeting beauty.
:: brunosbrea.com

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