Aroma is very important in the beginning. We say that when we create a dish, we always check for the flavors before we look…The first taste is with the eyes, but the nose will jump up just after that and all of your senses will start to develop when you smell it… I did a lot of infusion with the dry ice, with the Pear Tree Green tea, and all of the smoke from the dry ice and herbs made the unique flavor.
– Steve Benjamin, Executive Chef,
Waldorf Astoria Beverly Hills
A sailor glides at blossoms bidding. A joyful soul with wings in song. Intoxicating notes in the air remind – life is the sweetest nectar of all.