Foodservice - Chefs, Operators, Educators

Hot from the Hive - Foodservice Newsletter

		Spring Greetings! Spring is a time for new beginnings and new menu plans starring seasonal fruits, vegetables and other wholesome ingredients like pure, all-natural honey. We hope this issue inspires you to incorporate versatile honey into items across dayparts and menuwide. From recipes to honey news and trends, there’s something for everyone in this issue of Hot from the Hive. National Honey Board

Sticky Station = Innovation

Honey continues to create a “buzz” in the culinary world. Most recently, award-winning pastry Chef David Guas’s honey “Sticky Station” (a condiment bar featuring honey varietals), ranked #3 in Restaurant Business’s February 2012 “50 Great Ideas” feature.

For more on Chef Guas and his Sticky Station, and to see the full “50 Great Ideas” line-up, click here.

Sweet New Resources

We are pleased to offer a new, full-color honey brochure, brimming with unique recipe ideas and honey information. For your complimentary honey brochure, Sweet Inspiration for Foodservice Professionals, simply click the link below and enter your shipping information.

Yes, please send me the Sweet Inspiration for Foodservice Professionals brochure.

Sweet New Resources

Beehive Cakes

Spring Forward with Honey

Following are two new recipes created by honey aficionado, Chef David Guas, for the National Honey Board. Both were featured at the International Foodservice Editorial Council (IFEC) “Chef Showcase” event in Washington, DC, in November. A small-bites crowd-pleaser, the Beehive Cakes took second place across all menu parts in the evening’s “Peoples’ Choice” vote. The honey glazed shrimp and grits were also a hit. One taste of these — even a look — and you’ll know why.

Honey Satsuma Glazed Shrimp
& Twice Stirred Grits

Honey Adds Value

Market research confirms that people will pay more for items featuring honey — at least 10 percent more, according to the National Honey Board’s 2009 Usage & Attitude Study.

The next time your menu needs updating, consider headlining honey to help “sweeten the pot!”

Sweet Clover Honey and
Almond Brittle Parfait

Nutrition News

In honor of National Nutrition Month (March 2012), we wanted to share the nutrition profile of pure, one-ingredient honey:

Honey is composed primarily of carbohydrates (natural sugars) and water, as well as trace enzymes, minerals, vitamins, and amino acids. Providing 17 grams of carbohydrates and 64 calories per tablespoon, honey is an all-natural sweetener without any added ingredients.

For a complete nutrient listing, please visit USDA’s National Nutrient Database, http://www.nal.usda.gov/fnic/foodcomp/search/.

As always, feel free to e-mail us anytime at foodservice@nhb.org with any questions or topics that you’d like to see covered in Hot from the Hive.