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The buzz at the InterContinental

Posted by Devra First  August 31, 2010 05:31 PM

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Bee Beard Competition.jpg

AP Photo/The Canadian Press, Dave Chidley

The InterContinental hotel has started producing its own honey on the roof. Rooftop vegetable gardens are so yesterday, and the InterContinental's French restaurant is called Miel. Good thing they didn't call it Lait, because I'm not sure the city would go for something like this. (Actually, I'm surprised the bees are allowed.)

September brings the first harvest, and Miel is hosting a four-course dinner to make use of it. It takes place Sept. 21 ($75 per person including wine). A reception at 6:30 p.m. includes a tutorial on bees and beekeeping; dinner is at 7.

Dishes include an amuse bouche of sage honey and pork belly with marinated cabbage; an appetizer of pan-seared scallops basted in honey with prawns, arugula, and mushrooms; your choice of duck breast with potatoes, quail confit, and honey-Port reduction, sea bass with honey roasted root vegetables and honey balsamic cress, or venison Wellington with maitake mushrooms and wild gooseberry sauce (where's the honey?) for the main course; and pineapple and honey gelee terrine with almond milk mousse for dessert.

The InterContinental started its rooftop apiary in late June with 10,000 bees. Now the colony numbers more than 40,000. At Miel, you can watch them on Bee TV -- a live camera feed from the hives.

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

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