Ingredients

EDIBLE IKEBANA

Aviva Rowley Wet Vessels Mess Hall Edible Ikebana
 

Aviva hand-mixes her own pink glaze making each dish unique. To the right are three sizes of the CASTLE dish which provided a base for our edible arrangements. 

 
Aviva Rowley Wet Vessels Mess Hall Edible Ikebana Small
Pagebreak.jpg

Photos and styling by Aviva Rowley and Tate Obayashi and special thanks to Erin Goldberger of New Release Gallery for hosting us. 

Ikebana is having a moment, but the simplistic form of floral arrangement has been popular since 7th century Japan. Once an offering at alters, the core of the art is to respect each flower or plant chosen for it's inimitable quality,  character and purpose. Mess Hall's edible ikebana follows the same philosophy. Each element of our arrangements are carefully chosen at local farmers markets and specialty food shops. This past Valentine's Day we partnered with our dear friend Aviva Rowley of Wet Vessels to create a one-of-a-kind gift. The reception was so overwhelming that we're exploring ways to expand the collaboration!

Aviva Rowley Wet Vessels Mess Hall
 

To the left, a small edible arrangement using New York State grown beets and watermelon radish, hydroponic baby chard, pickled sweet peppers, New York State mozzarella from Murray's Cheese and a mini baguette from Bien Cuit

 
Aviva Rowley Wet Vessels Mess Hall Edible Ikebana Still Life