The Wind Attack invited me to his "Sugar, Ah Honey Honey " 12 courses of honey food buzz 24x24 dinner. Andy invented this ultra creative menu pairing each dish with 1/4 teaspoon of unique honey which was also implemented into each dish. It was an epic 5 hours of honey delightment.Andy of
The place: in a glorious front yard in The Valley
Andy, the awesome host, chef, and car-less blogger extraordinaire
First Course: a creamy Lavender Honey (France)
and the ingenious Prosecco Lemonade in a Lavender-Lemon Ice Shot Glass
#2: a beautifully scented Raw Wildflower Honey (Maine)
and Citrus Fennel Salad
#3: a creamy, dense Raw Clover Honey (Colorado)
#4: a molasses looking Avocado Honey (California!)
and my favorite of the night, an Avocado Grilled Cheese (with homemade honey challah)
#5: Smelling like baby farm animal, the Corsican Honey (Territorial France)
with rich Green Olives was a delightful combination.
#6: Orange Blossom Honey (California) with Walnut Oil Roasted Yams and Fried Quail Egg was a soul happy combination.
# 7: Chestnut Honey (Italy) and Blue Cheese Butter Sauteed Morels ...after all, tis the season for morels!
#8: Blueberry Honey (Maine) and Fresh Blueberries
#9: Abbemelle (Italy) and Honey Glazed Duck Breast with braised dandelion greens. Andy cooked the duck perfectly and I learned what abbemelle is (and that it even existed): a reduction made fro honeycomb must, honey, and pollen.
#10: Eucalyptus Honey with Baklava-Galaktoboureko Hybrid left the mathlete, who's from Crete, and I really impressed. I need to make this myself!
#11: Scottish Heather Honey with Chai Mate and Irish Whisky
#12 (last course): Tasmanian Leatherwood Honey (Tasmania) with Sheep's Milk Frozen Yogurt with Honey, Olive Oil, Mint, and Fresh Boysenberries (from my grandpa's backyard!)
It was great seeing Esi from Dishing up Delights and H.C. from L.A. and O.C. Foodventures and Silverlake's own "God Save the Queen" beekeeper and artist extraordinaire, Leonardo. I brought the mathlete along since he is honey complected himself.