As the leaves turn golden and the air grows crisp, the annual honey harvest takes center stage at The Loch & Quay, our refined waterfront destination known for its upscale seasonal cuisine and commitment to local producers. This year, we’re thrilled to partner with a nearby apiary to showcase the nuanced flavors of their just-harvested honey in a special multi-course dinner event.
Honey Production: From Hive to Plate
Honey is a testament to nature’s artistry, shaped by the intricate interplay between flowering plants, industrious honeybees, and skilled beekeepers. At the heart of this annual ritual is apiculture – the art and science of managing honeybee colonies, or apiaries.
Our featured honey supplier, Honey Harvest Apiary, has tended their hives with remarkable care and dedication. “We believe deeply in the role of honeybees as vital pollinators, so we prioritize sustainable, bee-centric practices,” explains Marina Marchese, the apiary’s beekeeper and honey sommelier. “By working in harmony with the bees, we’re able to harvest rich, complex honeys that capture the essence of our local terroir.”
The process begins each spring as the hives awaken from winter dormancy. The bees forage tirelessly, gathering nectar from nearby blossoms and transforming it into liquid gold within the honeycomb. When the peak of the nectar flow arrives, typically in late summer, the beekeeper carefully extracts the honey, separating it from the wax and impurities. This delicate process preserves the honey’s delicate aromas and flavors.
“What makes our honey so special is the diversity of the floral sources,” Marchese enthuses. “We have apiaries situated near everything from apple orchards to wildflower meadows, so each batch reflects the unique floral provenance of that location. You can taste the subtle differences – from the bright, fruity notes of the blueberry honey to the warm, earthy tones of the buckwheat.”
Honey-Infused Cuisine
At The Loch & Quay, we’re thrilled to showcase Honey Harvest’s remarkable products in a one-night-only, multi-course dinner. Executive Chef Remy Lefebvre has crafted a menu that celebrates the versatility of honey, weaving its sweet, complex flavors throughout each dish.
“Honey is such a remarkable ingredient – it can play so many roles, from adding depth to savory preparations to lending its own distinctive flair to desserts,” Lefebvre explains. “I wanted to really explore the full spectrum, highlighting honey’s umami qualities as well as its more familiar sweet profile.”
The evening begins with a honey-infused cocktail, perfectly balancing the spirit’s botanicals with the apiary’s floral-forward honey. Next, guests will savor a selection of artisanal cheeses paired with honeys that accentuate their unique terroirs. The honey’s subtle sweetness provides a delightful counterpoint to the cheese’s savory richness.
The main courses showcase honey in both expected and unexpected ways. A grilled honey-glazed salmon allows the fish’s natural oils to mingle with the honey’s caramelized notes, while a honey-roasted beet salad celebrates autumn’s bounty. For vegetarians, a honey-drizzled ricotta raviolo highlights the ingredient’s versatility.
“Honey is the thread that ties the whole menu together,” Lefebvre notes. “But each dish allows the honey to play a distinct role, whether it’s accentuating other flavors or taking center stage.”
The evening crescendos with a indulgent honey lavender crème brûlée, where the floral essence of the honey harmonizes with the rich custard. A selection of honeycomb-infused chocolates provides a sweet farewell.
Celebrating Local Food Traditions
This honey-centric dinner is part of our ongoing mission at The Loch & Quay to champion local producers and seasonal ingredients. “Connecting with nearby apiaries like Honey Harvest allows us to not only access remarkable products, but also to support the stewardship of our regional ecosystem,” explains General Manager Abigail Whitman.
Bees are crucial pollinators, responsible for supporting the flourishing of countless flowering plants. By investing in local apiaries, The Loch & Quay aims to bolster these vital populations and preserve the biodiversity that underpins our food system.
“Seasonal, locally-sourced cuisine isn’t just a trend – it’s fundamental to building a sustainable food culture,” Whitman emphasizes. “When we rely on distant, industrialized supply chains, we lose that connection to place, to tradition, and to the natural rhythms that shape our regional cuisine.”
The Loch & Quay’s partnership with Honey Harvest Apiary speaks to this larger vision. “We want our guests to not only savor the honey’s delicious flavors, but also to understand the story behind it,” Whitman notes. “That’s why we’ve invited Marina to join us for the dinner, so she can share her expertise and passion for these remarkable pollinators.”
An Evening to Remember
As autumn’s golden hues illuminate the waterfront, The Loch & Quay will play host to an unforgettable celebration of local food, artisanal craft, and gracious hospitality. Guests will gather at long, convivial tables to enjoy a multi-course feast infused with the just-harvested honey from nearby Honey Harvest Apiary.
The evening begins with a honey-infused gin and tonic, its botanical notes harmonizing with the honey’s floral essence. As guests mingle, they’ll have the chance to meet Marina Marchese and learn about her dedication to sustainable apiculture.
The meal itself promises to be a revelatory experience, as Executive Chef Remy Lefebvre showcases honey’s versatility across a range of sweet and savory preparations. From the honey-roasted beets that highlight autumn’s bounty to the indulgent honey lavender crème brûlée, each course will leave guests with a deeper appreciation for this remarkable natural ingredient.
Throughout the evening, the elegant yet convivial ambience will reflect The Loch & Quay’s commitment to refined hospitality. Attentive servers will ensure that every need is met, while the waterfront views and live music provide a soothing, atmospheric backdrop.
“This honey-infused dinner is really a celebration of our local food community – the hard-working beekeepers, the dedicated chefs, and the discerning diners who value seasonality and craft,” Whitman reflects. “It’s an opportunity to savor the flavors of autumn while also supporting the stewardship of our regional ecosystem. We can’t wait to welcome our guests for this very special evening.”
Reservations for the Honey Harvest Honey-Infused Dinner are limited, so we encourage you to secure your spot soon. We look forward to raising a glass – or a spoonful of crème brûlée – to the bounty of the season.