Ciclo

Chef Richard Sandoval Is on a Mission to Save the Bees | Eater Austin

"As part of a limited Viva Abejas dinner running through Earth Day, this Austin hotel restaurant is serving a bee-forward menu that highlights pollinator-dependent ingredients and local honey. Standout items include a grilled avocado prepared sashimi-style with quinoa, beet purée and bee pollen for texture; a braised short rib finished with agave honey alongside heirloom carrots and chimichurri; a coconut ceviche accented with orange blossom honey; duck confit tacos with peanut pipián, pickled vegetables and blue corn tortillas; and a honey cheesecake topped with honeycomb and an orange sauce flambeed with Alma Finca liquor. Cocktails also feature Alma Finca, and a portion of proceeds supports the World Bee Project. Menus use honey and other hive products sourced locally, so flavors vary by location, and the overall effort aims to educate diners about the role of pollinators in the food system." - Courtney E. Smith