Foodhoe's Foraging

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I took this photo up in Victoria BC at the famed Butchard Garden earlier this year.  I just love seeing the busy bee on the flower gathering pollen… it is said that the bee is the soul of a field of flowers.   It’s appropriate for this post, which is about an amazing dinner at Perbacco Restaurant that featured the bounty of honey and how it pairs with foods and wine.

I have to thank Ben at the Single Chef Guy, who invited me along as his guest to this fabulous industry event that was hosted by the National Honey Board in partnership with Chef Staffan Terje at Perbacco Restaurant.

We were guided through a tasting of ten honeys made from different blossoms, which was a fascinating tour from light delicate clover which was like light corn syrup to dark, mysterious buckwheat, which had a pungent aroma like fermented black beans, but tasted like a complex, dark molasses.  The honey made from blueberry or pumpkin blossoms did not have the actual flavors of blueberry or pumpkin, but rather tasted like the nectar collected from the flowers.

Honey is like fine wine or olive oil and reflects the taste of its source.  I find it fascinating to note that honey bees are the only insects that produce a food consumed by humans (thx BG for pointing that out).  As bees travel from blossom to blossom in search of nectar, they transfer pollen from plant to plant, which fertilizes the plants and enables  them to bear fruit.

My favorite honey was that made from Avocado blossoms.  It was like liquid caramel!

The chef came out briefly and talked about the menu, he was very animated and never stood still for long.  This is the least blurred photo I managed to take of him…

The tables were jammed with glasses in preparation for the four course meal with wine pairings.  I was delighted to share a table with Ben and Carolyn Jung, aka the Foodgal.  It was interesting to dine with these two who have a background in journalism, I have seen both whip out notebooks to jot down important information… which I don’t do and so you should just read Carolyn’s post here because she was paying attention, or Ben’s post here.

We started with Honey Glazed Smoked Trout with Roasted Beets and horseradish schiuma.  I had to look up schiuma, which is Italian for foam or froth.  It was a fluffy creamy cloud that was infused with the pungent fumes of horseradish.  I enjoyed this combination of fresh tasting beets with the savory smoked trout glazed with honey and the richly flavored foam.  It was served with 2008 Langhe, Colllaretto, Oddero, Piemonte.

The next dish was a plateful of Sheep’s milk ricotta filled Agnolotti in a chestnut honey brown butter sauce, sprinkled with cheese and browned sage.  The agnolotti were coated with a rich buttery slightly sweet sauce which was ultra toothsome with the rich creamy cheese filling and still chewy fresh pasta.

This was served with a 2007 Kharisma, Ragnedda, from Sardegna

Honey and Arneis Poached Halibut with Thistle Honey Artichokes, the halibut was super tender and flaky but I thought the tangy artichokes overpowered the dish.  It was served with 2007 Roero, Arneis, Renesio, Malvira, Piemonte.

36 Hour Honey and Barbera Glazed Wagyu Short Ribs with fall vegetables and herb salad, the ribs were juicy and very tender.  Lip smacking good, the meat was saturated with the rich flavors of honey and wine, an intoxicating combination.  It was served with a red: 2006 Barbera D’Alba, Tre Vigne, Clerico, Piemonte.

The dessert plate featured a Milk and Honey Panna Cotta with a Lemon Zest Gelatina/ Torrone Semifreddo and Buttermilk Bombalone with Honey Dulce de Leche.  The panna cotta was watery on top and then very firm like a thick jello underneath and largely unremarkable.  The bombolone seemed bland and dry and the dulce de leche tasted bitter to me.  But I loved the semifreddo, which was soft and creamy and sweeter than the other items on the plate… goldilocks got lucky.

And I admit that for several days after that meal, I kept thinking about those delicious honeys, especially the rich and caramelly Avocado honey.  I found myself searching online and was drawn to the Honey Pacifica site, where I ordered a bottle of Avocado blossom honey and another one of Sage blossom honey.  Strangely enough, I received someone elses order which was a bottle of Habanero Honey, which Mr. K is completely gaga about.  I contacted the vendor and they told me to keep the bottle and enjoy it and that my order was on its way.   I can say that Mr. K is truly enjoying it… I often see him sneaking spoonfuls

You can see bits of the habanero peppers suspended in the honey… it’s a sublime combination of sweet and spicy, like nothing else in this world.