Have you ever wondered what to do with honey? There is a world of deliciousness waiting for you at our four-course interactive dinner. Beekeeper of Asali Gold honey, Ericka Clark, will share her passion for beekeeping and her wealth of knowledge as she guides you through the rainbow of honey. At the same time, sister Chef Lydia Gwin prepares a four-course honey-infused menu. Everyone in attendance will leave with a small jar of honey for their next culinary adventure.
We’ll host a four-course honey-infused dinner that includes a guided honey tasting board from Ericka’s variety of world and seasonal honey paired with cheese, jams, and meats, Roasted Beet & Goat Cheese Salad with a salted herb honey mustard vinegarette, Ginger honey glazed salmon fillet topped with garlic chili crisps and served with Cumin Honey Glazed Carrots atop Carrot Top Pistachio Pesto, and to finish Lavender Honey & Yogurt Cheesecake with an oatmeal crust.