"One month a year, giant Himalayan bees, the biggest bees in the world, come to collect nectar from a poisonous flower, giving the honey they make certain medicinal, aphrodisiac, and hallucinogenic properties."
In this short documentary, filmmaker Raphael Treza meets with a Nepalese tribe to learn about this honey, and how they use it. During the making of the film, the translator eats too much of the honey and falls unconscious.
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I'm going to be cooking a dinner featuring locally-produced honey at canelé restaurant in LA next Tuesday, February 19. The restaurant has a program called "Friends Cook", where they invite neighborhood pals to cook a special menu at the restaurant. Here's how they describe it:
Every so often on a Tuesday night we share our kitchen with some special folks for our popular "friends cook at canelé." These pals, ranging from experienced chefs to absolute newbies, conceive, prep, and cook to order a 3 course prix-fixe menu with the advice and assistance of our chef, cooks, and servers.
Here's the menu:
SHAVED BRUSSELS SPROUT SALAD
with dates, toasted walnuts & Stilton, and a honey vinaigrette
SMOKY HONEY-CURED SALMON*slow roasted and served with white beans & cavolo nero
SPICY GINGER/HONEY CAKE WITH HONEY GELATOFeral Honey gelato from Pazzo Gelato in Silver Lake
* Vegetarian option: pasta with white beans & cavolo nero
I'll be curing the salmon next Sunday morning, then cold-smoking it with alder wood that night. We'll slow roast it to order at Canelé on Tuesday. It's a long process, but with a super-delicious result.
It'll be really fun and a great opportunity to watch me burn myself. I'd love to see you there if you happen to be in LA! Read the rest