A formal tasting of single-nectar source American honeys with
Marina Marchese, Red Bee Honey Founder and
Author of The Honey Connoisseur
at Audubon Greenwich
Saturday, June 22, from 4-6 pm
The Honey Connoisseur book sale and author signing to follow.
All proceeds benefit Audubon Greenwich and Slow Food Metro North.
RSVP Tickets: Contact Jeff Cordulack, Events & Communications Manager at email@example.com or 203-869-5272 x239
In celebration of National Pollinator Week, Slow Food Metro North, Audubon Greenwich, and the Fairfield Green Food Guide are pleased to present Taste the Terroir of American Honey. Honey bees play a vital role in our food chain, pollinating one-third of the food we eat and producing a wide range of artisanal honeys. Red Bee Honey founder, beekeeper and author Marina Marchese will take guests on a tasting journey to discover the unique sensory qualities (terroir!) of 7 single varietal U.S. honeys featured in her latest book, The Honey Connoissuer, and how to best pair them with food. Rare and coveted for its distinctive flavor profile – floral notes with warm hints of baking spices and anise – sourwood honey is a national treasure cataloged on Slow Food USA’s Ark of Taste. We are delighted that Marina Marchese has chosen to celebrate this regional honey plant’s contribution to biodiversity, and honor Slow Food USA’s work to promote and preserve it, with a special tasting of an award-winning harvest of sourwood honey.
Benefit Silent Auction: Delicious artisan food products and unique educational and gastronomic experiences to fit any budget will be auctioned during the event to benefit Slow Food Metro North.
Book Sale & Signing with Marina Marchese, author of The Honey Connoisseur. C. Marina Marchese is changing the way people taste and think about honey. This entrepreneur is a beekeeper, an author, a honey sommelier and the visionary behind Red Bee ® Artisanal Honey. Red Bee’s collection of single-origin honeys is sought out by celebrity chefs, Relais & Chateaux restaurants, and fine cheese and artisan food shops all over the country. Marina’s Red Bee Apiary has been featured on ABC-TV’s The Chew, Williams Sonoma’s Meet the Maker, and in The New York Times, Wall Street Journal, and Martha Stewart radio and blog. Marina received the Snail of Approval Award from Slow Food Metro North in recognition of her contributions to the quality, authenticity and sustainability of the food supply. Certified by the American Apitherapy Society, she has trained as a honey judge at the University of Georgia and is past president of the Back Yard Beekeepers Association of Connecticut. Marina has written for Bee Culture magazine and Culture: the Word on Cheese, and is also the author of Honeybee: Lessons from an Accidental Beekeeper. A graduate of the School of Visual Arts in New York City, she is also an award-winning designer. Marina lives and tends bees in Weston, Connecticut.
About The Honey Connoisseur
From honey experts C. Marina Marchese, founder of Red Bee ® Honey, and Kim Flottum, editor of Bee Culture Magazine comes this comprehensive introduction to the origin, flavor, and culinary uses of more than 30 varietals of honey, from ubiquitous clover to tangy star thistle to rich, smoky buckwheat.
Like wine, cheese, coffee, and chocolate, honey has emerged as an artisanal obsession. Its popularity at farmers’ markets and specialty food stores has soared as retailers are capitalizing on the trend. The Honey Connoisseur teaches consumers everything they need to know about how to taste, select, and use a diverse selection of honey.
After a brief explanation of how bees produce honey, the authors introduce the concept of terroir, the notion that soil, weather, and other natural phenomena can affect the taste of honey. As with wines, knowing the terroir of a honey varietal helps to inform an understanding of its flavor.
The book goes on to give a thorough course in the origins of more than 30 different honeys as well as step-by-step instructions, how to taste honey, describe its flavor and determine what other flavors pair best with a particular honey. Also included are simple recipes such as dressings, marinades, quick-and-easy desserts, and beverages.
Beautifully illustrated and designed, The Honey Connoisseur is the perfect book for foodies, beekeepers and locavores alike.
Advance Praise for The Honey Connoisseur
“Marina Marchese and Kim Flottum’s knowledge of this fascinating and increasingly popular subject is unparalleled. Together, they have composed the preeminent book about honey and its regional culinary food pairings.”
~ Nicholas Coleman, Chief Olive Oil Specialist, Eataly, NYC ~
“Eureka! This is the book I’ve been looking for. As a restaurateur who has traveled high and low in search of the world’s finest wines, I have always respected the role terroir plays in creating and nurturing a region’s culinary personality. Ever since I took up beekeeping, I’ve been on the hunt for the definitive guide to the essence of honey: how to taste it, which local factors influence its flavor, and most importantly for me, how to pair it with other ingredients like an expert.”
~ Julian Niccolini, Owner of The Four Seasons Restaurant, New York City ~
“Of all the near-perfect foods we generally take for granted, honey suffers more than most (except for cheese). The Honey Connoisseur lays it all out on the table; Marina Marchese and Kim Flottum tell the whole story including its dark side in an eloquent style. The reader will never look at the honey jar quite the same way.”
~ Max McCalman, Maître Fromager, Artisanal Premium Cheese Center, NYC ~
“With the authors’ depth of knowledge, I cannot think of a better resource on honey. This book makes me want to bake with all the varieties. Finally, a honey bible! The Honey Connoisseur is truly a great book.
~ John Barricelli, author of The Seasonal Baker and The Sono Baking Company Cookbook ~
Please visit Red Bee Honey’s website to learn more about Marina Marchese, Red Bee Honey, and her latest book, The Honey Connoisseur.