I’m pleased and excited to announce an upcoming collaboration with Cocotte Restaurant, Seastar Bakery, Nectar Creek Mead, and Old Blue Raw Honey in the form of a honey-centric brunch on Sunday, April 19 in Portland, OR at Cocotte.
Here’s the menu:
Sweets: Honey drinking porridge, baked goodness, honey-roasted seasonal fruit
Toast: Honey-baked beans on rosemary cornbread; a salad of spring herbs and vegetables on rye;
square slice (crispy pan-fried pizza) with pecorino, hot pepper, and honey
Salad: Spicy farm greens with honey mustard vinaigrette, honey-plumped mustard seeds, grilled Halloumi cheese, honeycomb candy
BLT: Honey-cured and roasted bacon, fried egg, last summer’s tomato jam, roasted Padron peppers,
chili-infused honey drizzle on a Seastar bakery biscuit
Mead-infused brunch cocktails
Tickets are $50/person, and they include food; one honey or mead cocktail or non-alcoholic beverage; presentations and discussions with the beekeeper, the bakers, and the mead maker; and gratuity. Tickets must be purchased ahead of time here. There will also be honey and mead tasting at the event with products available for purchase.
This is a really fun project for me personally because of the good folks involved. Annie Moss (whom I wrote about here), one of the co-owners of soon-to-be Seastar Bakery is someone I’ve know since elementary school; Mischa, the chef at Cocotte use to live across the street from me growing up (and I once, only kind of intentionally, gave her a bloody nose, much to my horror); Nick Lorenz, one of the co-owners of Nectar Creek lives up the road from my parents in a funky, off-grid cabin not dissimilar to ours; and Nick’s brother Phillip Lorenz, the other co-owner of Nectar Creek, used to work on the same farm that I did and is also a former beekeeper. I trust that these people are going to make this event extraordinarily delicious. I would love for you to come.
In other news…
I recently wrote and photographed a five-part series for the online food site The Kitchn all about Henry’s beekeeping practices and our honey. You can find it here. I’m quite proud of this bit of writing, and I’m pretty sure that if you read it, you’ll learn something. Doing this series forced me to distill the main plot points of our business into a short amount of space, so if you would rather an overview than a detailed description of how to graft honeybee queens, this series would be a good place to start.