Mimi was the head ornamental & edible gardener for the  Inn at Newport Ranch , as well as the ranch’s florist. She developed the farm-to-table food service for the inn, designed the botanical styling throughout the interior of the inn, and provided weekly fresh florals-whether grown on site or foraged from the 2,700 acres of redwood forest. Food, flowers, and foliage, the source matters; she valued keeping things local and maintaining a mindful and sustainable practice.
       
     
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 Mimi was the head ornamental & edible gardener for the  Inn at Newport Ranch , as well as the ranch’s florist. She developed the farm-to-table food service for the inn, designed the botanical styling throughout the interior of the inn, and provided weekly fresh florals-whether grown on site or foraged from the 2,700 acres of redwood forest. Food, flowers, and foliage, the source matters; she valued keeping things local and maintaining a mindful and sustainable practice.
       
     

Mimi was the head ornamental & edible gardener for the Inn at Newport Ranch, as well as the ranch’s florist. She developed the farm-to-table food service for the inn, designed the botanical styling throughout the interior of the inn, and provided weekly fresh florals-whether grown on site or foraged from the 2,700 acres of redwood forest. Food, flowers, and foliage, the source matters; she valued keeping things local and maintaining a mindful and sustainable practice.

IMG_9435 (1).JPG
       
     
IMG_1965.JPG
       
     
IMG_1594-2.JPG
       
     
IMG_1604.JPG
       
     
IMG_5572.JPG
       
     
IMG_9324.JPG
       
     
IMG_1699.JPG
       
     
IMG_1974.JPG
       
     
IMG_1882.JPG
       
     
IMG_1977.JPG
       
     
IMG_1908.JPG