In the meantime, the brand’s offerings continue to grow. Just over a year after Christiansen’s team started selling vegetables in a parking lot in uncertain times, Flamingo Estate is unveiling a celebratory rosé called Pink Moon. The same shade of blush as Christiansen’s house, the sustainable wine is aged in acacia barrels near San Luis Obispo by the winemaker Kamee Knutson, and has notes of strawberry, hibiscus, frangipani and honey. Christiansen asked Gaetano Pesce, one of his creative heroes, to conceive an accompanying ice bucket, and the Italian designer crafted 25 editions from colorful hand-poured resin that call to mind asymmetrical ice cubes and will be available for purchase with the spring harvest, alongside seasonal produce such as green garlic, rhubarb and mulberries.
In the garden, where a crew led by Hutchison is constantly planting, harvesting and experimenting with new product ideas, a butterfly pavilion, designed for breeding endangered monarchs, is going up this month. (“Since my family is in the honey business in Australia, the topic of pollinators is an important one to me,” explains Christiansen.) Thirty-five drivers now drop off thousands of produce boxes throughout Los Angeles every Friday, and Christiansen has just completed his first round of funding to make Flamingo Estate a business separate from his agency, with plans to expand to New York. Meanwhile, work has returned to Chandelier Creative. And while most of Christiansen’s time is still taken up by talking with farmers and planning harvests and deliveries, he and his team have come back to advertising and branding projects with fresh eyes. “We have a much tighter filter on what we’re willing to say yes to,” he says. “The type of work we’re doing is so much more creatively nutritious. Maybe dipping our toe in the world of natural wonder really helped us in other ways.”
Article source: https://www.nytimes.com/2021/04/02/t-magazine/flamingo-estate-richard-christiansen.html
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