Wednesday, June 23, 2010

Celebrating the Apis Mellifera aka HONEY in 12 courses

Andy of 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.


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)
and Asparagus and Strawberry Salad (with arugula blossoms)

#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.

9 comments:

cupcakes.gr said...

That was one interesting and imaginative menu. You lucky thing. The surrounding look beautiful too!

The Wind Attack said...

Thanks for the coverage. It's making me hungry all over again.... especially the shots of the grilled cheese and duck breast!

Esi said...

Mmm, grilled cheese! What an epic dinner. I think we should do it again soon. *cough* Andy :)

weezermonkey said...

I feel like Winnie the Pooh reading this post. How sweet!

Diana said...

That grilled cheese is perfection. That kind of golden brown sear takes practice!

And, apparantly, honey. ;)

Peter G @ Souvlaki For The Soul said...

What an absolute creative menu Anna! Glad to see some Aussie Tasmanian honey in the mix too!

Anna A. said...

Cupcakes - Yeah, Andy really put together something special and I sure felt special to be a part of it!

Wind Attack - You've inspired me to put together an olive oil menu now! Can I have your grilled cheese recipe?

Esi - *cough* *nudge, nudge* yes, I could do multiple courses of grilled cheese, no doubt!

Weezermonkey - I'm surprised there wasn't an official "Winnie the Pooh" honey involved in this tasting!

Diana - Word. And a foreman grill of some sort?

Peter - Yes! Representin for the Aussie honey - holler!

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