The Most Epic Field Trip with the Bees

Posted on September 26, 2018 by admin
0 Comments

A FIELD TRIP to a quaint apiary (Bee Farm) was a great break away from the hustle and bustle of Oahu for some of my staff.  

Picture of Kauai Nectar Co. Apiary.

A small group met up with my good friend Jenn and also got the pleasure of meeting Robin from Kauai Nectar Co. who is one of the few young, female beekeepers worldwide who loves sharing this ancient practice with people of all ages and backgrounds. 

Robin from Kauai Nectar Co in Bee Suit holding bee hive
Image Courtesy of Kauai Nectar Co.

They settled into having fun sweating in their special suits to protect ourselves from what they came to encounter.  

Tiki's Grill & Bar Staff enjoying their bee suits. Selfie time.

It’s truly quite fascinating to watch the process of these hard-working insects.  Pollenate = Help Plants Grow = Produce Food. That’s the simple but super important math to how they are vital to our world.

Pollenate = Help Plants Grow = Produce Food. #SaveTheBees Click To Tweet
Close up shot of bees and their honeycomb
Image Courtesy of Kauai Nectar Co.


You know that I love to support local farms whenever possible so it was great to use the Hawaiian honey they brought home to create this delicious recipe I want to share.

Truffle Honey Balsamic Glazed Pork Tenderloin
A delicious mouthwatering pork tenderloin glazed with a perfect truffle honey balsamic glaze.
Write a review
Print
Ingredients
  1. For the pork tenderloin
  2. Pork tenderloin (average about a pound) 1 each
  3. Balsamic vinegar 4 tbsp.
  4. Kauai Nectar Honey 3 tbsp.
  5. Dijon mustard 1 tbsp.
  6. Rosemary, fresh, chopped ½ tbsp.
  7. Salt & Pepper As needed
  8. Bacon slices As needed
  9. Kauai Nectar Truffle Honey 2 tsp.
  10. Garnish herbs As needed
  11. Raw bee pollen, for garnish Pinch
  12. For the Onion Pineapple Marmalade
  13. Sweet onions (sliced) 1 ea.
  14. Pineapple (julienne) 1 cup
  15. Shallots (sliced) 1 lg.
  16. Chopped garlic 1 tsp.
  17. Orange zest & juice 1 ea.
  18. O.J. concentrate 2 tbsp
  19. Brown sugar 2 tbs.
Instructions
  1. For the pork tenderloin
  2. • Mix honey, balsamic, mustard, rosemary & a little salt & Pepper.
  3. • Rinse and pat dry the pork loin with paper towels.
  4. • Add the pork to the marinade and refrigerate for 2 hours.
  5. • Remove the pork loin from the marinade, wrap in bacon slices seam side down in an ovenproof pan and bake at 425˚ until an internal temperature of 140˚
  6. For the Onion Pineapple Marmalade
  7. • Sweat off onions, shallots, pineapples & garlic.
  8. • Add all other ingredients & simmer until most of the liquid is gone. Taste for salt & pepper.
Notes
  1. To assemble…
  2. • Slice rested pork loin and plate with marmalade.
  3. • Drizzle truffle honey, sprinkle herbs & bee pollen.
Tree House Chef http://treehousechef.com/

 So, when you find yourself buzzing around on the beautiful island of Kauai, you can locate their honey at all Kauai Juice Co. Locations (Kilauea, Poipu, and Kapaa) and at the Farmer’s Market at the shops of Kukui’ula in Poipu on Wednesday’s from 3:30 pm-6 pm. 

Enjoy this delicious recipe using a local Hawaiian Honey! ( http://treehousechef.com/the-most-epic-field-trip-with-the-bees ) #SaveTheBees Click To Tweet

Delizioso, 

Chef Ronnie

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>