Bees are an essential player in world culinary history, pollinating an abundance of plants we rely on and creating honey, one of the first luxury foods in the ancient world. Beekeeping is having a renaissance, with the distinct flavor nuances of different honeys being seriously appreciated in cooking, baking, and cocktails—for both sweet and savory recipes. This workshop will explore the world of honey, beginning with a tasting of regionally produced honeys and comparing them to some of the world’s most renowned honeys. We’ll talk about how to buy well and sustainably if you don’t keep your own hives. Then tie on an apron and learn how to infuse honey with spices and herbs, use honeycomb and bee pollen, create unique cocktail syrups, and you’ll make your own jar of lemon-garlic fermented honey. Phyllo-wrapped baked feta with honey, hot honey marinated chicken, grilled brussels sprouts with honey-balsamic glaze, fingerling potato salad with honey-thyme vinaigrette, and lavender honey shortbread are on the menu. In addition,there will be time to discuss using honey in home remedies, such as honey face masks and honey-ginger cough syrup. Students age 12+ may register for this course.