“Save the Bees”
Another creative theme! And samples of varieties of honey. As well as some insight into the state of the bee population, the impact of habitat and plants/flowers on flavour and colour. Including how bee pollen is collected!
The dishes were uniquely flavoured despite “honey” being a key ingredient in all of them.
The wine pairings worked well.
Bread and Butter
Buckwheat Honey Oat Bread with Bee Pollen Compound Butter
Amuse Bouche
Honey Caramelized Shallot Arancini with Honey Chili Aioli
Paired with Fantini Gran Cuvée Rosé (Abruzzo, Italy)
Starter
Honey Roasted Acorn Squash Soup with Hazelnut Thyme Crumble and Saffron Honey Crema
Paired with Pedroncelli Frank Johnson Vineyard Chardonnay (Sonoma County, California)
Main Course
Sticky Honey Roasted Pork Tenderloin with Sage Potato Galette, Honey Dijon Broccolini, Buckwheat Honey Apple Onion Chutney, Honey Glazed Apple Chip
Paired with Minini ‘Audax’ Pinot Noir (Venezia, Veneto, Northern Italy)
Dessert
Honey Poached Pear with Honey Vanilla Mascarpone Mousse, Honey Sponge Toffee, Milk Chocolate Ganash, Edible Pansies
Paired with Rinaldi 2020 Moscato d’Asti (Asti, Piedmont, Italy)
Finally
Looking forward to the next Chef’s Table. Planning for a Christmas event and, no, it will not include turkey!
Thanks for doing these great descriptive “recaps” Catherine! They provide a great souvenir of a memorable meal.
Thanks for the comment! Hope the second night Chef’s Table was just as good.