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HUNGRY FOR MORE?
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Flower Power COME LATE SUMMER, chef Lachlan Mackinnon-Patterson keeps a close eye on his garden. The 2005 F&W Best New Chef, who just opened Tavernetta in Denver, is on the lookout for squash blossoms. He waits all season for his zucchini to go to flower and harvests them as soon as their sunny yellow blooms pop open. “They’re so of-the-moment. You have to enjoy them while you can because before you know it, they’re gone,” he says. To celebrate their arrival, he tosses the delicate blossoms J U LY 2017
into this quintessential high-summer pasta with butterslicked spaghetti, crisp green and wax beans, grated pecorino and a flurry of herbs (p. 113). “The petals are so delicious and delicate. They have a sweet, vegetal quality that cuts right through the richness of the dairy,” he says. He pairs the dish with a snappy Pinot Grigio that echoes the flower’s flavor profile. “I can’t imagine anything more refreshing on a hot day.” 1889 16th St.; tavernettadenver.com. –JULIA HEFFELFINGER 112
F O L L O W U S @ F O O DA N D W I N E
photograph: charles masters; food stylist: simon andrews; prop stylist: jeffrey miller
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