Apples with candles
By Adriana Rosales
She is a visual artist, graduated from the Prilidiano Pueyrredón National School of Fine Arts. She completed postgraduate studies in the workshop of Carlos Cañas and has been teaching since 1985.
In his workshop in Palermo Soho he teaches mixed techniques, acrylic, inks, pastel, oil and collage. She has been a restaurateur since 1996 and a designer of furniture and objects.
Arming with apples
Its center with delicious apples, scented cinnamon sticks and fresh arugula leaves, carries a white candle and proposes a simple and Patagonian, rustic aesthetic.
The assembly is mounted on a natural wood fountain and, in this case, it was designed for a table where gin is tasted, in its different varieties.
That’s why used dried orange, apple and pineapple slices as part of the decoration. “I proposed a simple resolution center, accessible to everyone. Green apples can also be used alone or interspersed with the delicious ones; as well as replacing arugula with spinach,” says Rosales (@rosalesadrianae).
Accompanying dish: Baked sweet potato. Baked sweet potato with avocado and cashew cream, served with chalaquita. Chalaquita is the diminutive of chalaca – a name for El Callao, a port city in Peru -, a traditional sauce from that place.
Mixture of onion, lime juice, cilantro, chili, lemon and sesame oil is also used as a dressing.
With oranges and aromas
By Liliana Pagnota
It has 30 years of experience in spreading the art of creating fragrances. She started with potpourris, continued with the preparation of special teas and today, as a master perfumer and sensory museologist, she specializes in the olfactory image of companies, formulates natural fragrances to order and makes presentations that she calls “For the five senses.”
Her olfactory tasting meetings and her books on perfume stories lead her to update herself with frequent trips in which she collects not only new techniques but little explored products.
Its ideas laboratory, Arkadia, is also an online store.
Center with oranges
Each fruit was carved or inlaid with cloves to form geometric designs. and engravings with different figures.
An aromatic orange – because that is the result – is a resource that has existed since the Middle Ages and is called poma or pomander. They were made in different materials and dimensions, always provided with a fragrance to aromatize the environment.
In Victorian times, which took aesthetics to maximum splendor, they were placed in centerpieces. Intervened citrus fruits can be left to dry for a long time. “Here I worked with pomas, star anise spheres and natural foliage. I arranged the elements on a rectangular ceramic dish and added a bow with scented ribbon,” says Pagnotta (@arkadiaoficial).
Accompanying dish: Wantanes. Dumplings filled with kabutia (sweet pumpkin, with intense orange flesh) in ginger broth. With fresh spinach streamers.
unexpected combinations
By Camila Gassiebayle
She has a degree in Curation and Management of Visual Arts. From a very young age she has worked in the fashion industry as stylist and consultant of important national brands.
Today she is the director of Blumm Flower Co., a very chic flower shop in Palermo Chico, which was born from his passion for the countryside, flowers and beauty. His style is free and elegant; He dares to experiment with unexpected shapes and combinations and achieves very special floral arrangements.
Center with fruits and vegetables
“I chose a different and contemporary freestyle composition, using some concepts from Japanese Ikebana. I was inspired by a dark and dramatic palette, with burgundy, black and red. On a pink ceramic plate – it can also be assembled directly on the table – I arranged grapes and black plums, cherries, cherry tomatoes and eggplants. As a final touch, dried palm tree bark, painted with black spray, which I pierced into a Kenzan (Japanese flower pincher),” says Camila.
To complete, she sewed red cherries with florist wire as if they were beads on a necklace to give movement.
Accompanying dish: Roasted oyster tartare with capers and micro sprouts. As a base, thinly sliced and crispy potatoes.
Gratitude: The dishes were prepared by the chefs at Mudrá, plant based food, the rooftop restaurant of the Patagonia Floring Design & Art Center Foundation (Av. Córdoba 3942 CABA), where this article was made.
