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By Jeanne O’Brien Coffey

Bees are Kristin Canty’s blissful place. The restauranteur, who owns farm-to-table restaurant Woods Hill at Pier 4 in Boston, loves to take a seat with a cup of espresso close to her hives and let the bees buzz round her as they go from flower to flower.

“My favourite factor is the peacefulness of watching them do their work,” says Canty, who has a farm that produces honey, greens, and grass-fed meat for her eating places in Boston and Harmony, Massachusetts.

Photograph: Nicolas Matheus/The Inside Archive/Trunk

An uptick in beekeeping—and rising curiosity in its candy byproduct—has blossomed (pun meant) not too long ago, in tandem with tendencies like plant-based meals and reducetarianism, based on the Nationwide Honey Board. Cooks are discovering inventive new makes use of for honey, experimenting with it in all places, from antipasti to ice cream. On the heels of the recent honey craze, smoked honey, fermented honey, frozen honey, and creamed honey have caught on.

Gentle sufficient to supply versatility in recipes, the bee byproduct can also be richer, much less candy than sugar (to not point out higher for you) and has extra depth—all of which yields fascinating potentialities for flavor-building, based on cooks and foodies. Additionally in its favor is the truth that honeys have distinct terroir, just like wine, primarily based on the area they’re from, the flowers that went into them, and the bees that produced them. These elements have mixed to show a time-honored staple that people have loved for nearly 9,000 years into the trendiest of substances.

Photograph: Trinette Reed/Stocksy


From a beekeeper’s perspective, the environmental enchantment is usually as scrumptious because the honey, says Heather McClelland. “I feel persons are extra conscious of the essential position that bees play on earth,” notes McClelland, who—along with her husband, award-winning chef Frank McClelland—owns FRANK restaurant and market/cafe in Beverly, Massachusetts. “In our neighborhood, a couple of households have stopped spraying garden pesticides as a result of they discovered that it isn’t good for the setting.”

Photograph: Trinette Reed/Stocksy

Like Canty, the McClellands have a farm the place they hold bees and develop greens and flowers to be used of their restaurant. Native honey is a key component within the glaze for his or her traditional Duck for Two, which incorporates uncooked honey infused with spruce and lavender. FRANK can also be crafting drinks with native uncooked honey—the Beekeeper combines bourbon and honey, topped with a sprinkle of bee pollen.

Heather says the couple began beekeeping to help their crops—which is exactly the explanation that husband- and-wife staff Taylor and Casie Corridor put bees on the heart of their domestically sourced Apis Restaurant & Apiary, in Texas Hill Nation outdoors Austin.

“When you begin understanding how a colony of bees operates, how they thrive, and the construction of their roles and obligations, you see it’s similar to the way in which a restaurant works,” Taylor says. “A honeybee is likely one of the most seasonal creatures there’s. And we’re a seasonal, farm-driven restaurant, attempting to make use of the fruits of their pollinating labor.” The Halls harvest honey twice a yr from hives set close to the Pedernales River and on neighboring lands.

Casie and Taylor Corridor consider their bees as pets, for the reason that breed they’re elevating may be very mild and gained’t sting until threatened. “It’s actually cool to have your pets crawling round on you,” Taylor says. “Lots of people can be afraid of a bee on their pores and skin, however we bought very comfy with them.” Particularly within the summertime, when Hill Nation is awash in wildflowers, watching them forage is a feast for the senses, he provides. “Pollen catches on their hind legs, so they arrive again with all completely different colours of neon pom-pom balls connected.” Apis restaurant/apiary makes use of honey, bee pollen, and

different byproducts in its culinary method, in addition to in its bar menu, to nice acclaim. The cocktail Peaches and Bees, a beguiling tackle a whiskey bitter with house- made peach nectar, honey, and bourbon, was named the official cocktail of Austin in 2019.

Again in Boston, Woods Hill’s tackle a traditional Bee’s Knees cocktail showcases lavender-infused honey, emphasizing the floral notes current within the candy nectar. That’s not the one place you’ll discover it—Canty says honey is “everywhere in the menu” when it’s harvested each fall, in every part from salad dressings to glazes to ice cream.

Whereas honey brings one thing particular to the desk, Canty says what beekeeping brings is even higher: mindfulness. “When you’ve had a foul morning, you shouldn’t go close to the bees; they will sense it immediately. When you’re expressing gratitude and love, and are utterly calm and peaceable, you possibly can watch them actually shut up.”


Courtesy of Woods Hill


2 oz. gin (A botanical gin is greatest, however London dry will do.)

3⁄4oz. Lavender Honey Easy Syrup*

3⁄4oz. freshly-squeezed natural lemon juice


Shake all substances with ice and pressure right into a glass. Garnish with a lemon rind and bee pollen.

*Lavender Honey Easy Syrup: Make a tea by steeping 1 tablespoon recent lavender per cup of water. Combine the nice and cozy tea with equal components honey (natural uncooked is greatest). Chill as soon as honey is dissolved.

BEE POLLEN is a mix of flower pollen, nectar, and digestive enzymes that sticks to foraging bees’ legs. Beekeepers place a display throughout the door of the hive to gather the tiny granules, touted as a superfood for its dense protein, nutritional vitamins, and minerals. Accessible at most well being meals shops, bee pollen may be added to salad dressings, yogurt, and oatmeal for a barely floral, earthy, candy be aware.


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