The Nation’s top honey sommelier—yes, you read that correctly—is asking restaurant chefs, and everyone for that matter, to remove the charming honey bear from their cupboards.
C. Marina Marchese is the first U.S. Citizen to be accepted into the Italian National Register of Experts in the Sensory Analysis of Honey earning her the distinction of Honey Sommelier. She is also the founder of the
American Honey Tasting Society. Marchese wants chefs to treat honey with the same regard and respect they relish upon wine, cheese, or olive oil. Unfortunately, many highly regarded restaurants producing notable, exquisite meals still rely on the cloying sweet “honey” most
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