Join us as we follow our new colleagues—the bees—as they homestead in the Rock Creek Valley. Chapters are in reverse order so that followers can read the latest updates first. To read from the beginning scroll to Chapter 1 near the end of the page.
Chapter 4, Winter: Ranch-to-Table Honey
by Kelsey Bruns, Beekeeper, Master Naturalist and Little Grizzlies Kids Club Coordinator
Honey is an amazingly diverse food that can enhance a dish or soothe symptoms of the common cold. It has been harvested and used for thousands of years, thus, working its way into cultural and medicinal practices worldwide. This year at The Ranch, we have been able to harvest 10 gallons of our very own honey that reflects our local ecosystem, and it’s going to make the farm-to-table culinary experience just a touch sweeter as we move into the winter months.
Photo of winter glamping on Rock Creek by Joey Wong of Kava Studios.
Dining with Honey
At The Ranch, Executive Chef Josh Drage and his culinary team use an average of 25 gallons of honey per year! Though honey is often only thought of as a sweetener, this product is far more dynamic. Our culinary team uses honey as a seasoning and flavoring agent in everything from soups and sauces to marinades for our local meat products. Its floral and earthy flavor components can accent savory dishes in addition to sweet treats.
Just like wine, honey takes on the flavors of its ecosystem. Honey can be sweet, musky, and malty — to name just a few tasting points. Those flavors can be emboldened by pairing them with certain ingredients. We look forward to using this flavor enhancer multiple ways in our ever changing seasonal Montana menus.
As part of our winter seasonal offerings, our Bar Manager Ned Derosier is also incorporating our honey into the drink menus. As the days are getting colder and the snow flies onto our valley floor, there is no better way to warm up than with our simple, but very special, Honey Harvest Hot Toddy!
Honey Harvest Hot Toddy Recipe
Ingredients: Read more…