With the arrival of spring and the opportunities to get outside more, the Tulsa Botanic Garden is a natural relief from our winter blues and cabin fever. Tulsa Botanic BLOOMS, a celebration of the arrival spring offers one of the largest bulb displays in the region. Over 100,000 tulips, daffodils, hyacinths and other spring bulbs are a must-see from mid-March to mid-late April.
Coming on the heels of this beautiful display is their second annual BOTANICAL! ‘A Weekend of Culinary Wonder’ April 26-28. Three distinct events over the course of as many days offer opportunities to explore the food, drink, history and culture of a specific region of the world through events ranging from an exclusive 6-course dinner to a guided tasting interwoven with talks from culinary experts. Most importantly, proceeds from the events benefit this non-profit organization.
This year the event explores the rich and lusty flavors of Spain and Portugal. Jamie Bissonnette, James Beard award-winner known for his Toro restaurants in Boston, New York City, Dubai and Bangkok, is the featured chef for the BOTANICAL events He will be cooking alongside the students and faculty of OSU IT School of Culinary Arts, and Portuguese cookbook author Gabriella Opaz. Tulsa farm collective Agruity is assisting with local sourcing. Other Tulsa favorites involved include Glacier Confections, Thirst and Foolish Things Coffee.
The Passport Dinner on Friday night offers a 6-course culinary journey of the Iberian Peninsula designed by Chef Jamie.
Botanic Garden President & CEO Dr. Todd Lasseigne explains,
“The food and all-star talent, both nationally and locally, are the stars of this fund-raising dinner, so the format is much different – there are no live or silent auctions, or speeches. It’s more like a dinner out at a fantastic restaurant for one night only.”
On Saturday evening, April 27, Viva La Vida offers an experience more along the lines of nightlife in Spain as guests can walk, nibble and sip their way through an innovative menu of tapas matched with sherries, natural wines and cocktails from the region.
The Tasting on Sunday afternoon will include short talks with Chef Jamie Bissonnette, cookbook author Gabriella Opaz, sommelier Jodie Battles, and Tulsa Botanic Garden CEO Todd Lasseigne discussing the plants, spices, food and drinks of Spain and Portugal. Woven with the afternoon is a tasting of artisanal cheeses, oils, cured meats, sherries and more led by David Robinson, cheese monger of Boston’s Formaggio Kitchen.
Spaces are limited for each of these events.
For information and tickets call 918-289-0330 or visit BotanicalTulsa.org.
