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TASTE THE HONEYS OF AMERICA
A HONEY TASTING EXTRAORDINAIRE
What:
A dazzling exploration. Limited enrollment.
Sip premium sparkling mead.
Buy presents for the holidays.
When: Friday, November 13, 6 to 8 pm
Where: EDGE Studio, 5411 Penn Avenue, Garfield
Cost: $25 members, $30 nonmembers.
MUST RESERVE: Your check is your reservation. Send an email to Virginia Phillips-vredpath@aol.com- with your name and the names of your guests. Tell who is a member and who is not. $25 members, $30, nonmembers. Then mail a check, payable to Slow Food Pittsburgh, to Virginia Phillips, 265 Morrison Drive, Pittsburgh, PA 15216. Phone: 412 343-7354.
Expect a many-layered experience.
We will taste a fascinating lineup of America's distinctive honeys.
THE HONEYS
Western Pennsylvania-- Mexican War Streets Linden; Tulip Poplar; Feral Clover,
Lavender-Infused Wildflower; Braddock Knotweed
From New England--Blueberry Blossom
From the Midwest-Starthistle (Michigan)
From the Southeast--Tupelo (Florida)
From the Northwest--Meadowfoam (California)
From the Southwest--Mesquite
From the Pacific--White Kiawe (Hawaii), White Lehua (Hawaii)
NIBBLES
We'll finish with some great cheese and a toast to the bees with variations of the Californian Heidrun Meadery's splendid dry sparkling mead.http://www.heidrunmeadery.com/
Heidrun was featured at Slow Food Nation's exposition of American artisanal food.
THE FACULTY
The class will be conducted by impassioned Pittsburgh apiarist/designer Christina Neumann, assisted by beekeeper Joe Zgurzynsky of Country Barn Farm, and supported by the Burgh Bees. Christina is just back from Hawaii where she spent a year working as a commercial apiarist at the Volcano Island Honey Company, producers of rare white organic honey. http://volcanoislandhoney.com\
RAW
Several among the 13 honeys are raw and unprocessed, so that you can savor all the "terroir"
this miracle of nature can possibly offer.
RARE
The naturally creamy white organic Kiawe honey from Hawaii
and a Western Pennsylvania honey so elusive that mostly bears ever get to taste it.
This is feral honey, snitched from a wild hive.
PALATE
If you love tasting wine, you will be in your element. These honeys vary greatly.
When you sense the startlingly different bouquets, your nose will get a workout. And when you are take in the many vivid notes and finishes, your palate will never be the same.
Don't be surprised if you find yourself muttering, "I'm getting licorice, mint, ummm, wet dog, umm, roasted fruit, wow! Easter peeps." All those terms came up when we sat down to audition the candidates. We were amazed and delighted. We want you to be too.
*Our guest lecturers welcome your questions on honeymaking and can offer an update on the outlook for bees as a linchpin of ecology.
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