Bali Ha'i, The Kampong, Miami, Fla.

Miami, Fla.--There was lots of local flavor at this year's Bali Ha'i Fundraiser. The event took place at The Kampong National Botanical Garden in Coconut Grove, earlier this month.  There was a silent auction, a live auction and plenty of yummy food from Miami restaurants. Many of these used local and regionally sourced ingredients.

White Chocolate Rosemary Cremeux by Pastry Chef Patty Lopez, Bali Ha'i at
The Kampong, Coconut Grove, Fla.
Copyright 2015 by Helen A Lockey

One of the more outstandingly delicious bites, White Chocolate Rosemary Cremeux, came from the imagination of Pastry Chef Patty Lopez of Bourbon Steak, Miami, A Michael Mina Restaurant. It included a polenta strudel with blackberry and Florida blueberry sorbet, and a delightful, Florida sourced, candied rosemary leaf.

Heirloom tomato fattoush salad served on a cracker by Chef
Alex Chang of Vagabond Restaurant & Bar, Bali Ha'i at
The Kampong, Coconut Grove, Fla.
Copyright 2015 by Helen A Lockey

Another delicious bite, by Chef Alex Chang of Vagabond Restaurant & Bar, called, "Heirloom tomato fattoush salad served on a cracker," was made with Florida sourced heirloom tomatoes, Florida grown black sapote paste and Florida harvested purslane. It was served on a black sesame cracker with sheep's milk feta.

Spring Fling lamb dish by Lasso The Moon Inc, Bali Ha'i at
The Kampong, Coconut Grove, Fla.
Copyright 2015 by Helen A Lockey

There was also "Spring Fling," by Lasso The Moon Inc., made with succulent pistachio-dijon crusted lamb and Paradise Farms sourced rosemary- mint jam..

Florida Boar Dumplings by Miami Smokers, Bali Ha'i at
The Kampong, Coconut Grove, Fla.
Copyright 2015 by Helen A Lockey

Other Florida sourced dishes, like steamed dumplings by Miami Smokers, was made with Florida boar the chef shot and processed himself.

Florida sourced beet salad by Eighteen Twenty Six Restaurant
& Lounge, Bali Ha'i at The Kampong, Coconut Grove, Fla.
Copyright 2015 by Helen A Lockey

And there was a Florida sourced beet salad, from Eighteen Twenty Six Restaurant & Lounge, topped with nitro-frozen beet juice.

The Bali Ha'i at The Kampong Fundraiser is a yearly event.

The least expensive ticket, the one I purchased, hovers around $150. To find out more you can go to their website http://ntbg.org/gardens/kampong.php

Or you can call them for a tour between September and June (305) 442-7169

Eastern Redbud Tree, Delicious Edible Legume

Edible, Eastern Redbud tree flower buds are in season again. These ornamental garden trees come in many shades of pink and even white. In North Carolina, they are one of the first trees to flower in Spring.

Edible Eastern Redbud Tree flowers, Springtime treats,
North Carolina,
Copyright 2015 by Helen A Lockey

As part of the legume family, these trees produce hundreds of magenta to pale pink colored edible buds that taste a little bit like sugar snap pea pods when eaten raw. They can also be cooked.

Eastern Redbud Tree, Springtime treat,
North Carolina
Copyright 2015 by Helen A Lockey

One important thing though, before you harvest any buds, is to make sure the trees have not been sprayed with any chemicals.

And if the trees are on property other than your own, ask the owner if you can harvest some of the buds from their Redbud tree.

White version of Eastern Redbud Tree flowers, Springtime
treat, North Carolina
Copyright 2015 by Helen A Lockey

These buds make a colorful addition to salads.

Enjoy.