15 Honey Eats And Experiences That Will Get You Buzzing

Share to Facebook Share to Twitter Share to Linkedin Salish Lodge & Spa Honey from Heaven service Salish Lodge & Spa It’s National Honey Month, an entire month dedicated to celebrating this versatile and delicious golden nectar. From farm-to-table honey tastings to indulgent honey-infused cocktails, there are many ways to enjoy this sweet treat. Here are 15 honey eats and experiences to get you buzzing with excitement this month. Ojai Valley Inn Beekeeping and Honey Tasting Experience Ojai Valley Inn Beekeeping and Honey Tasting Experience At Ojai Valley Inn in Ojai, California, spend a day with the property’s resident beekeeper. See the interior of a working hive, including the queen bee and sample a tasking of raw cold pressed honey. The experience starts at the Discover Ojai Center and tours the inn’s bee yard in Mistletoe Meadows. Protective beekeeping suits are provided. Starting with a local white sage ritual to calm the already docile bees to a deeper peacefulness visit with expert guides to the live European honeybee colonies to learn all about the inner workings. Honey making at Saffire Freycinet Saffire Freycinet Honey Making Indulgence This honey-making experience in Tasmania, Australia, takes place at Saffire Freycinet, a Luxury Lodges of Australia on Tasmania’s East Coast. Located on the water right next to Freycinet National Park, the property offers a honey-making and tasting experience right at the on-site hives. Wearing a full-body apiarist suit, guests extract honeycomb and learn about the natural honey-making process. Saffire’s resident horticulturalist Rob Barker manages the hives, creating Local Wild Hives Honey which is featured on Saffire restaurant menus. “We are very lucky to have Rob and his onsite hives as part of our Saffire team, and we use his Tasmanian honey for a touch of sweetness in savoury dishes and as the main ingredient for many dessert dishes,” says executive chef Toby Raley noted over email. Salish Lodge & Spa Honey from Heaven service Salish Lodge & Spa Bee Mauna Kea This two-hour tour with a resident beekeeper occurs at Mauna Kea Beach Hotel and The Westin Hapuna Beach Resort. Both Kohala Coast Hawaiian properties have on-property apiaries. Tours are available every Saturday and include a walking tour, demonstration of Flow Hives, beehive wellness check, and a “honey pull” if it is in season. It ends with a honey tasting and a jar of take-home Mauna Kea Resort Honey. MORE FOR YOU New Gmail App Access Password Deadline—You Have 4 Weeks To Comply Saw The Eclipse, Aurora And Perseids? Now See A Fourth Rare Sky Event Mega Millions Jackpot Hits $740 Million—Here’s How Much A Winner Could Take Home After Taxes From Hive to Honey Jar This Sonoran Desert beehive onsite at Andaz Scottsdale Resort & Bungalows aims to connect citygoers with nature. Their From Hive to Honey Jar experience is available September 6 at 3 PM to celebrate National Honey Month. It’s a hands-on honey extraction workshop where the beekeeper teaches students how to uncap honeycomb cells to spin them in a centrifugal extractor. Afterward, the raw honey is hand-filtered before being jarred and labeled as a souvenir. Beyond the workshop, their restaurant Weft + Warp will serve a honey-inspired menu this month and honey-themed spa treatments at Palo Verde Spa & Apothecary. Tableside Honey Service Providence is one of the first Los Angeles restaurants to have a rooftop habitat garden (designated in 2023 as Certified Wildlife Habitat by the National Wildlife Federation), a bat sanctuary, and dual Italian honeybee hives. It’s home to over 160,000 bees and produces all the honey featured on the menu. Chef and owner Michael Cimarusti partners with Robin Jones of Honey Girl Grows to grow, and source produce for their seasonal tasting menus. The housemade honey has a floral flavor profile and is used in Providence’s Tableside Japanese Penicillin cocktail. It is served in raw form during post-dinner tea service. Honey from Heaven service During this century-old tableside restaurant service at the Salish Lodge & Spa in Snoqualmie, Washington, a server drizzles honey onto buttery house-made biscuits from above. It’s an homage to the 268 ft. Snoqualmie Falls, where the lodge sits. Diners can experience the Honey from Heaven™ service a la carte or as part of the property’s iconic Country Breakfast. The honey is from the property’s on-site apiary, established in 2011. Salish’s honey is also featured throughout the menu and incorporated into spa treatments. Hot Honey Chicken Sliders Served with tangy housemade buttermilk dill ranch and pickled slaw, these sliders are the brainchild of Matty Matheson, celebrity chef and producer of The Bear. He’s partnered with Detroit’s renowned cocktail destination, Standby, for a new culinary menu. “Our hot honey sliders are a bold bite of crispy fried chicken thighs coated in a sweet and spicy agrodolce honey sauce, topped with fresh pickled slaw, and served on soft toasted potato buns,” says owner Joe Robinson over email. Ojai Valley Inn Beekeeping and Honey Tasting Experience Ojai Valley Inn Basque-style cheesecake This cheesecake from The Westin Hapuna Beach Resort’s restaurant features the property’s honey. This cheesecake style differs from traditional cheesecake as it is baked at higher temperatures for a softer consistency. The burnished surface is a highlight that adds to the flavor, and honey from the restaurant’s apiary is incorporated into the batter. Each slice is finished with honey drizzle. “Currently, we are offering this cheesecake with blackberry gelee and blackberry sauce from fresh fruits sourced in Volcano area of Hawaii Island,” shares executive pastry chef Michael Moorhouse over email. Wood Oven Baked Brie This dish is Wally’s Wine & Spirits in Resorts World Las Vegas’s most popular appetizer. It’s served with warm baguette bites and paired with melted fermier brie, truffle butter, truffle honey, and truffle shavings. Wally’s is a Southern California institution and is a restaurant, specialty gourmet market and wine bar. Bees Knees cocktail Wildweed in Cincinnati’s Over-the-Rhine neighborhood serves this cocktail with caramelized honey, beeswax, yuzu and local apiary-made honey from the Clermont County House of Honey in Batavia, Ohio. “It’s a total reinvention of the classic bees knees, using caramelized honey, yuzu in place of lemon, and Thai Basil,” said chef and owner David Jackman over email. Golden Spur Cocktail Head to Santa Barbara in the historical Los Olivos district for The Inn at Mattei’s Tavern Golden Spur Cockail with dried lavender flower-infused vodka, singani 63, local honey, lemon and gold honeycomb. This Auberge Resorts Collection property’s signature drink features locally sourced ingredients. “A salute to the spurs that inhabit the Santa Ynez Valley, the Golden Spur pays tribute back to the lands that we call home,” Adrien Cuenin, Food & Beverage Director. Gold on the Ceiling Find Bourbon spiced with Aperol in this playful take on the prohibition-era drink Gold Rush. Served at Hank’s Seafood in Charleston, South Carolina, it’s finished with a lemon twist, fresh lemon juice, honey, and peach bitters over large ice cubes. “I love bourbon and wanted to create a refreshing way to enjoy a bourbon cocktail for the summer,” says bartender Ryan Blatt over email. The 1212 Gold Rush This Maker’s Mark cocktail from 1212 in Santa Monica, California, includes lemon juice, honey, and simple syrup. It’s a unique take on the classic cocktail, coupling the warmth of Maker’s Mark with honey’s subtle sweetness. “The 1212 Gold Rush is like golden hour in a glass,” says beverage director Guido Oturno over email. Bohemian Bee’s Knees La Boheme is a West Hollywood serving American-Mediterranean food. Their Bohemian Bee’s Knees cocktail is a concoction of whole whale gin, lemon juice, honey and simple syrup. Here, the smooth honey pairs effortlessly with the botanical complexity of the gin and sings with the tart lemon. “It’s a cocktail that feels both timeless and refreshingly modern,” says bar manager Adryanna Garg via email. Gold Rush To The Hive This cocktail from the Veranda Lounge inside the Loutrel in Charleston, South Carolina, is a spin on the classic Gold Rush. Ingredients include Beyond Distilling Bourbon, lemon, Edisto Gold honey, and egg white.“We have loved showing off how local ingredients can take a fantastic drink and make it even better!” says director of food and beverage Augusta Freeman over email. The Wild Honey Honey is a versatile ingredient that pairs so well with cocktails, and this one from Crown Block in Dallas, Texas consists of Desolas Mezcal, lemon, house made honey ginger syrup, chili tincture and honeycomb. “The natural flavors come together resulting in a delicious, yet balanced cocktail that can be enjoyed year-round.” shares restaurant manager Chris Gill over email. Nitro Espresso Martini This cocktail is made in partnership with Stumptown Coffee from Straightaway Cocktails in Portland, Oregon. Made with vodka, Stumptown cold brew, housemade Accompani coffee liqueur and Meadowfoam honey it’s velvety sipper rich and coffee-forward. This cocktail truly showcases why a well-made espresso martini is so much fun. “It also features a truly stellar Oregon honey called Meadowfoam which provides a delicious, toasted marshmallow top note. A portion of all proceeds from both products go back to 1% For The Planet via our friends at the Oregon Bee Project” says co-founder Cy Cain, over email. Rusty Nail Brass Poppy, opening September 14, 2024, is a new cocktail bar at Hotel Van Zandt in Austin, Texas. Their Rusty Nail cocktail features Beeswax rested scotch, almond butter fat wash, Drambuie and lemon oil. The bar’s concept brings shines a light on underrated cocktails such as the Grasshopper, Rusty Nail or Harvey Wallbanger. The space will have a elegant, fun and social vibe. “We’ll be bringing ‘light to the Dark Ages’ of cocktails; marrying together the art of craft cocktails — technique, fresh ingredients, and creativity — with cocktails that were popular in the 70’s, 80’s, and 90’s, says bar manager Curtis Janto over email. Follow me on LinkedIn. Check out my website. Kaila Yu Following Editorial Standards Print Reprints & Permissions