Emily Arden Wells

“The first round of dessert was a glass-like tortellini filled with rose hip fudge, flower petals, and wood sorrel. The inside was sweet, jammy, and tasted of cooked plum. And then the final dish: a small potted purple oxalis plant surrounded by fresh herbs, which gave Cassie a feeling of déjà vu.
"And we've come full circle," said Kelly, picking up the hand-forged garden trowel that came with the plate. She cut the dish in half, revealing a layered cake of rose-scented ice cream in a chocolate pot topped with edible chocolate dirt.”
― Emily Arden Wells, Eat Post Like

“Cassie cut off a piece of the salmon salad toast, making sure to capture a generous heap of greens, capers, and bright orange roe. "This looks amazing," she said before bringing the bite to her mouth. She felt the small beads of roe popping, releasing their bright, briny liquid, which perfectly cut the mayonnaise-rich smoked salmon salad.”
― Emily Arden Wells, Eat Post Like