• Mission Point Resort Offers Cocktails Fresh From the Garden

     
    POSTED September 29, 2015
     

John Van Etten, Mission Point Resort’s new superintendent of grounds and gardens, has planted a large hillside cocktail garden.

The garden, viewable through the windows of Chianti, the resort’s upscale restaurant, grows flowers, herbs and edible plants slated for use as syrups and garnishes in the resort’s new cocktail menu. Plantings include lavender, rosemary, lemon sage, lemon verbena, lemongrass, fennel, six types of basil and five types of mint.

Cocktail offerings will change with the garden’s flowers and herbs. 

With the onset of the coronavirus pandemic, most people are working from home. Many are social distancing or quarantining with their children, who have transitioned to online classes. Restaurants, bars, coffee shops, offices, stores and so much more have been temporarily shut down in many states, affecting daily life in the most unexpected of ways.

 

The Centers for Disease Control and Prevention on Sunday recommended that all gatherings of more than 50 people be cancelled or postponed for the next eight weeks, in order to prevent the spread of the novel coronavirus, COVID-19. The recommendation covers events like parades, concerts, festivals, conferences, sporting events, weddings and more.

 

“Cannabis can have a presence in the dinner entrées and the desserts at an event. One of our panel experts from the event, Chef Sunflower [aka Enid Parham], plans the meals with ‘microdoses’ of cannabis so there is not too much consumed at one time,” says Connie Seibt, event manager and vice president of programs and education, ILEA Detroit. “It should be planned ahead for the type of cannabis to infuse in the foods, i.e. providing a relaxing mood versus high energy.