The rose petal sauce was featured at a garden party night before last. Nancy especially seemed to enjoy the sauce on roasted corn on the cob (which was itself marinated and roasted in cilantro, lime juice and grape seed oil). John preferred a hot orange pepper salsa. Other guests applied the sauce to grilled chicken strips on home made buns for open faced sandwiches. To top off the sandwiches, red lettuce was served fresh from the table-side garden, enhanced with beautiful, broccoli-tasting kale flowers and freshly picked, thinly sliced sweet banana peppers.

The rose petal sauce has a creamy texture with a sweet, nutty taste, especially with distinctive hints of spicy rose and almond. The chef stressed that a successful sauce depends upon several factors, not excluding the mood the chef is in when the sauce is prepared. The roses need to be fresh, long stemmed, fragrant and perhaps most importantly, chemical free. Also, in the tradition of the mythology that surrounds this rose sauce recipe, the guests were warned that they might fall, again and maybe repeatedly, in love.