Chef’s Table – October 17 and 18 – 2023

“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)


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)


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)


Looking forward to the next Chef’s Table. Planning for a Christmas event and, no, it will not include turkey!

2 thoughts on “Chef’s Table – October 17 and 18 – 2023”

  1. Thanks for doing these great descriptive “recaps” Catherine! They provide a great souvenir of a memorable meal.

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