Beehive Kitchen

08/30/2023

We had the honor to work with the Redlands Conservancy and Wildwood Oak Winery for the 3rd year in a row for this fundraising event.

06/05/2022

The Beehive had a great time giving back to the community in partnering with Wildwood Oak Winery for a farm to table Wine Pairing dinner for the Redlands Conservancy at Gateway Ranch on June 4, 2022 . A majority of the produce that was used came from the farms and gardens printed in the menu. The menu is at the end of photos. We didn't get a picture of the avocado soup, gumbo or dessert since they flew off the line into the dining area.

01/26/2022

The Beehive has been a bit quiet as the cool days of fall and winter have been upon us. With spring on the horizon, the busy bees have worked on a wine pairing. The 2018 Red Blend from Wildwood Oak Winery with shredded beef tacos made a happy

09/01/2021

The Beehive had a great time giving back to the community in partnering with Wildwood Oak Winery for a farm to tableWine Pairing dinner for the Redlands Conservancy at Gateway Ranch on August 22, 2021. A majority of the produce that was used came from the farms and gardens printed in the menu.

07/04/2021

03/17/2021

The Beehive tested a new wine pairing with Los Empleados tonight. Roasted chicken thighs with sweet potatoes and homegrown beets and sautéed brussel sprouts. The acid from the wine paired beautifully with the sweet earthiness from the veggies and the juices from the chicken. The bitterness from the sprouts were a nice contrast. Thanks to Uptown Wine Merchant for keeping it local.

10/10/2020

At the Beehive we not only pair food and wine, but we teach safe canning. In March we canned butternut squash we grew in our garden. Tonight we made a puree using the canned squash and freshly roasted poblano chiles and served a grilled pork chop on top with a lime infused roasted corn. We did pair it with a beautiful 2016 Syrah from Wildwood Oak Winery. Don't be afraid to break the rules and serve a red with the other white meat.

09/23/2020

The general rule for wine is white with chicken and fish and red with beef and game. Rules were meant to be broken weren't they? This lovely sole meuniere with green beans amandine paired incredibly with a grignolino d'asti from Piedmont.

05/28/2020

Tonight's dinner took us to the two Georgia's, the country & the state. I made a lamb that was marinated in lemon juice, olive oil, and onion. We also had fried eggplant with walnut sauce (Badridzhani Nigvsit) and home grown beets made into Beets in Tart Cherry Sauce (Charkhils Chogi), a cucumber tomato salad with olive oil, lemon juice & sumac, and grilled green kalamata bread. I made this all to go with a red wine made in the country of Georgia. If you appreciate tannins this wine is for you, and we have fresh peach cobbler for dessert. The peaches came from the community garden I have plots at, so not quite Georgia, but close enough.

04/08/2020

It's that time of year when greens are abundant. Do you have kale taking over your garden or not sure what to do with what you bought? We have a solution for you. Kale makes wonderful chips that you can make in your oven or dehydrator.

Whatever method you choose the first few steps are the same. Rinse and dry your kale. Our kale came from the garden so we triple rinsed it. Once dry remove the ribs from the kale and cut into pieces.

If you want kale chips and not plain dehydrated kale, toss kale with olive oil and seasoning of your choice. We used kosher salt. Place in 275 preheated oven and bake until crisp, turning leaves halfway through. About 20 minutes. Enjoy within 1 week.

If you want to use a dehydrator method is the same as above for dressing the kale, but place on dehydrator trays, set temperature for 125 and timer for 4 hours. If not all pieces are done at 4 hours remove crisp pieces and return kale for another 1-2 hours.

Both methods above are the same if you want to dehydrate without oil and seasoning. Plain kale should be stored in airtight container for up to 6 months. Use as is or powder for use in soups, stews, or whatever your imagination comes up with.

03/24/2020

When staying home is the right thing to do, you shop in your freezer. Tonight's dinner was pork chops with Syrah BBQ sauce made with Wildwood Oak Winery's Syrah, macaroni and cheese that was leftover from the same winery's pick-up party I catered on the 1st, and to top it off green & wax beans that I picked from my garden last June.

03/19/2020

My kitchen is a Beehive of activity today. 2 pressure canners going with 12 1/2 quarts of butternut squash cubes, a European yogurt maker, and not pictured a dehydrator with butternut squash puree to be made into powder.