Wildflowers and Fresh Food

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Wildflowers and Fresh Food

A simple and colorful approach to cooking! Encouraging all cooks along their path. Interactive cook

03/10/2025

Private Chef Event 🌸

What a joy to Chef for this Corporate Escape at Jubilee Suites. An overnight stay was booked for their guests at this charming Fairhope favorite, , and I curated a menu and evening to compliment their stay and celebrate their hard work. Even the sunset added the perfect touch to our nature inspired evening!

Passed appetizers during cocktail hour to start were pasture raised pork with toasted fennel and a hint of citrus in our stuffed portobellos and a creamy Bleu cheese crostini full of walnuts and cherries drizzled and drippy with a favorite honey.

A seated first course of harissa spiced lamb meatballs in a puddle of green goddess and a sprinkle of cucumber mint salad was beautiful, balanced and absolutely delicious.

Leave room though because your choice of short ribs, miso salmon or citrus date chicken is coming your way with signature mashed potatoes and a sumac beet salad.

And for that sweet last bite, try my almond cake (I make the almond paste) with cardamom maple cream and pomegranate.

Of course the edible flowers - this time it was nasturtium and marigolds from our kitchen garden, no pesticides, no fertilizers, all natural so you feel good, it all tastes amazing and we are together making the world a better place!

Thank you MJ for your hard work helping to make this night go as effortlessly as that lovely sunset slipping into the horizon. This was a beautiful night and we were honored to be such a big part of it! 🥂

02/10/2025

Oh finally! I made it to and my goodness was it worth the wait. The architecture and decor is so spot on and really feels like an escape. 🕊️ You just can’t help but have a wonderful time!

Black grouper was the special and very delicious, I enjoyed the gumbo with its dark dark rue and my fried oyster salad with bacon vinaigrette was delicious. A table order of fries was devoured and a shared crème brûlée was recommended by our server and fully enjoyed!

Most of my nights in Fairhope, I’m the one working so what a treat it was to be out. I get asked all the time during Private Cheffing which restaurants I’d recommend for their evenings out. 👛 I’ll be recommending this for sure!

I went with my long time, wonderful friend Schuyler who came into town with fun friends Anna and Mary and it was Little Bird that made our night extra special!! Oh, and the the Ginny Bar is gorgeous and fun!🥂Highly recommend!

01/10/2025

In case you need that final nudge to join us for Yoga and Cooking at Sweet Seasons Farm this Saturday morning, here’s what we will be making!

After a gentle flow with we will make a pumpkin (real pumpkin!) mushroom soup and a sumac beet and blood orange salad. 🤗 We will garnish with edible nasturium and marigolds! 🌼

These are great recipes to add to your Fall menus and Thanksgiving celebrations, we will enjoy them all together that afternoon too.

Come join us, you’ll be glad you did!
Www.wildflowersandfreshfood.com to register please

30/09/2025

Private Chef! 🍂

You set the table and arrange your flowers, I’ll come help you choose your platters and curate a menu to match your theme!

Our Rolling Pastures Ranch garden grown nasturtiums, marigolds and red skinned potatoes were a perfect fit for a menu for these 16 guests. The sumac roasted beet salad with blood oranges, pomegranate, toasted walnuts and feta made everyone happy! The grilled steak and herby chimichurri over red skinned smashed potatoes and rosemary parmesan asparagus were a hit. And our dark chocolate flourless cake with maple cream, pomegranate, raspberry’s and edible nasturtium ended the evening on just the right sweet note. 💫

Oh and we started off with a honey roasted Brie with green grapes and apples and a homemade flatbread, mercona almonds and assorted crackers. Yum!

And surprise! You might recognize our server extraordinaire who came through in a pinch! Thank you !! You were terrific and seemed to be having as much fun as the rest of us!

What a thrill it is to bring you delicious food that appeals to the senses (all of them!) so you can enjoy your friends and family. 👩‍🍳

28/09/2025

Charcuterie creativity… always welcome💫

I don’t have a plan for these boards, they happen, it’s an art form and one that I very much enjoy. I collect the ingredients, high quality ingredients, high quality board. I collect textures, colors and tastes. I lay it all out and start building. When I feel a lift or lightness and a soft smile forming I keep going in that direction. Our bodies will tell us where to go. 🌸

It’s our minds that can block us, overthinking or being overly sensitive to outside energy. I know how to quiet my mind to be receptive to the flow in the moment so I can create. ✨

The joy it gives others is the gift, the invitation for them to taste, to talk and to invite another to join them. The eye contact they make with me and one another, the head nods and eagerness to enjoy! The connection is one of joy and a shared moment that is available in creating! Food is art so jump in and enjoy!

27/09/2025

Meanwhile… also on Ono island we did an Italian - esque bachelorette party! This party featured a kale and sausage pumpkin bechemel lasagna, radicchio and blood orange salad and almond torta with cardamom cream and pomegranate! Yum!

The pumpkin came from Rolling Pastures Ranch garden, as did the herbs and edible flowers. Sausage came from we live incorporating home grown flavors! 👩🏻‍🌾

Pomegranate also made its way into the mocktails and a starter of roasted pepper, artichokes and olives on homemade flatbread was a fun start!

Great job MJ and thank you Mackenzie for choosing Wildflowers and fresh food for your Private chef event for 8 girls on Ono Island!

27/09/2025

What a sweet gesture! Jimmy and Jordon share a birthday but since he’s the big 30 she let him have the spotlight with this heavenly gathering on Ono Island! Thir- tee was the golf⛳️ oriented theme and I’d say Jordon hit a hole in one!

A charcuterie start, a surf and turf beef tenderloin and ginger fennel shrimp with a big bowl of creamy red skin potatoes and garlicky broccolini, sourdough bread and nasturtium decorated butter with Maldon salt flakes decorated the table as they heaped their plates and gobbled up the spring greens salad full of walnuts, feta, edamame, cherry tomatoes and marigold petals from our regenerative garden - no fertilizers or pesticides here!

A cookie 🍪cake provided by the hosts and it was a heavenly 😇night of good, friendship and birthday fun. I’m quite sure this night will stand out for this group of friends. 🏌️🏆⛳️

Thanks for having Wildflowers and fresh food as your Private Chef choice!👩‍🍳🌸

26/09/2025

💌It’s time for a sweet sweet smile when Missy and Ted redeem their gift certificate from their daughter Claire!

We had a great time making mocktails and a honey baked Brie - this gave them a little sipping and snacking while we prepared their miso salmon and shallot mustard dressing for salad, and don’t forget those delicious potatoes! A dish of ice cream got dressed up with toasted pine nuts and local 🍯🐝honey. All simple but delicious items they can quickly recreate at home. They’ve got the recipes after their evening of demo and doing. I’m betting they’ll have great success!

24/09/2025

Good things happen all the time. 🌸

I’m a big believer in focusing on the good and soon the good follows you!

I also believe in sharing the good, so here goes! Two stories in one day, doubled my heart and now I’m feeling so light and ready to cook for you!

First, I like to stop in Mountainbrook on my way back to Fairhope. Upon checkout, the cheery clerk (as Trader Joe’s employees are known to be!) said “Hold on a sec!” And came back with the bag pictured above. He said I’d inspired him and wanted to give back. What was the inspo? A quick conversation about my business after he asked what I was making this week. He asked for my card and what to do with beets - I gave him both! Fun fun and I’ll tote that bag around to Private Chef events this week!

Then I arrived home and found the coziest gift (hygge) I think it’s called) hand knitted socks and a handwritten note 🧦🧶from a German couple I’d met here in Fairhope. My gosh, generosity and kindness abound!

Share your stories - they make us all feel so very good and just make us want to be the good people we truly all are at our core!🥰

23/09/2025

🌸🌸🌸

Edible flowers make platters so so pretty! These flowers are grown with just composted soil and fresh air, no pesticides, no fertilizers, nothing artificial!

19/09/2025

👩‍🍳🧑‍🍳
Looking for a refreshing way to spend a Saturday morning?

🧘🏻🧘‍♀️🧘‍♂️
Join Adelaide Dreenen and myself for a morning of Yoga & Cooking class with meal to follow on October 4th at Sweet Seasons farm.

A gentle and lovely start to your day! Nourish yourself with a guided gentle yoga practice followed by a cooking class focused on health and local ingredients. After our cooking experience (where you’ll participate hands on and leave with the recipes) we will dine together at the beautiful outdoor venue with beautiful views and comaraderie. What could be better!

Register at www.wildflowersandfreshfood.com
Link in bio

16/09/2025

Focusing on what I can… a fresh nasturtium flower picked from the garden, some pomegranate tendrils pulled from their hard shell and yogurt and granola from the website. Okay, life is easy🎶

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+12516569112

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Wildflowers and fresh food

A simple and colorful approach to cooking! Encouraging all cooks along their path. Interactive cooking classes for individuals, groups, teams and families. Newlyweds, empty nesters, newly single or on a date..these community minded classes are a great way to meet new people! All ages are welcome, we are finding happiness in the fun, shared experience of preparing beautiful food!