The first time chef Beau Vestal tasted the Rhode Island state flower was at a French bakery where he thought the violets were candied. Vestal now uses the both tasty and aesthetically pleasing flower in his own cuisine at New Rivers bistro at 7 Steeple St., where he is executive chef. He offers traditional flavors from New England but also experiments with flavors from around the world in his cooking. “Our food is definitely straightforward,” says Vestal, “but we definitely have a clientele that expects a certain amount of creativity from our cooking.” This is perfect for Vestal, because he has an affinity for mixing unusual flavors into his cuisine.
A self-proclaimed “forager” who loves to use edible flowers from local farmers and from his own garden, his experience allows him to perfectly marry unique flavors with more normal ingredients. Vestal is able to casually integrate the violet (and other flowers) onto his menu because he knows how to combine them harmoniously with other flavors. He finds that the violet works best in dishes with Near Eastern or European influences.
Vestal says that in his savory dishes the violet generally plays a supporting role to the rest of the flavors; in sweet dishes the delicate violet flavor can take center stage. The flavor of the violet is subtle and perfume-like, so he often adds rose water to dishes in which it is used, because, he says, it compliments and enhances the delicate violet flavor. “You develop a knack for tasting something,” says Vestal.
To read the rest of the story, please go to: The Providence Journal (R.I.).
