Tag Archives: honey bee bakery

Sean Adams Recipe: Beer Cheese Soup

22 Apr

sean

As promised, I’ll be sharing all of the recipes from our chefs who participated in the Oxford Craft Beer Fest this weekend. Kicking things off is a Beer Cheese Soup from Sean Adams from Honey Bee Bakery.

There will be more recipes to come throughout the day. Enjoy, and be sure to visit all of the chefs at their restaurants. Send in your photos if you make any of the recipes at home.

Beer Cheese Soup from Chef Sean Adams at Honey Bee Bakery

  • 3 yellow onions medium dice
  • 4 carrots peeled, medium dice
  • 4 stalks celery, peeled, medium dice
  • 1 tablespoon garlic purée
  • 1/2 lb. cubed butter
  • 1c. all purpose flour
  • 6 cups milk
  • 5 c. shredded sharp cheddar cheese
  • 3 12-oz. beers at room temp (Sean used Back Forty Beer Co. Kudzu porter here)
  • Salt to taste
  • Pepper to taste
  • 1/2 tablespoon paprika

Sauté vegetables and garlic on medium heat for 5 minutes. Add butter, melt, mix, add flour and mix well. Slowly whisk in milk, 1 cup at a time, whisking the whole time until thick. Whisk in cheese a little bit at a time until mixed well. Add beer slowly, whisking, being careful not to make too frothy, until all is added. Simmer for 90 minutes, purée, and add salt, pepper and paprika. Refrigerate uncovered overnight to set up. Serve the next day.

Yield: 1 gallon

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

Official Food Preview for Oxford Craft Beer Festival

19 Apr

beerlogoeating_oxford_logo_final_smallbeer fest chefs

Hot off the press! The official food lineup for this weekend’s Oxford Craft Beer Festival is here!

SATURDAY, APRIL 20

VIP Area (food included in VIP ticket price)

1:30 p.m.: Sean Adams from Honey Bee Bakery is demonstrating Beer Cheese Soup using Back Forty Kudzu porter

2:30 p.m.: Erika Lipe from Lenora’s is demonstrating Chicken Skewers with Lemon Cucumber Salsa and pairing it with Tall Grass Velvet Rooster

3:30 p.m.: Sam Thamutok from Rice & Spice is demonstrating Hmok Pla (fish wrapped in banana leaf) and pairing it with Diamond Bear Southern Blonde

4:30 p.m.: Rob Ray from McEwen’s is demonstrating BBQ Sliders and pairing them with Lucky Town Ballistic Blonde as well as Oatmeal Stout Cookies using Lucky Town Oatmeal Stout

General Admission Area Food Vendors (VIP ticket holders will receive a meal ticket)

Jambalaya from Louisiana

Gyros from Petra Cafe

Crawfish

Bratwurst, Nachos and Hot Dogs from K&B Catering

SUNDAY, APRIL 21

VIP Area (food included in VIP ticket price)

1:30 p.m.: Erika Lipe from Lenora’s is demonstrating Betta Chedda Dip with accompaniments and pairing with Abita Strawberry Harvest Lager

2:30 p.m.: Tim Woodard from Little Easy Express Lunches and Catering is demonstrating Smothered Chicken and Grits and pairing with Shipyard Monkey Fist IPA

3:30 p.m.: Jon Myrick from Proud Larry’s is demonstrating Steamed Mussels with leeks and tomatoes and pairing with Crooked Letter Stabello

General Admission Area

On Sunday, Colonel’s Quarters will offer the following menu items for purchase for general admission (VIP ticket holders will receive a meal ticket)

Caesar Salad (with or without chicken)

Pimento Cheese Fritters

Buffalo Chicken Tenders

Fried Green Beans

Oysters on the Half Shell

Castle Hill Burger with home fries or sweet potato fries

Buffalo Chicken Tender Po-Boy with home fries or sweet potato fries

Fried Catfish Po-Boy with home fries or sweet potato fries

Chicken & Waffle

Shrimp & Grits

Fried Catfish with home fries or sweet potato fries

 

Find more event information and tickets on the Beer Fest site here.

 

Party at Honey Bee Bakery November 2nd

26 Oct

On Wednesday, November 2, from 4:00 p.m. to 6:00 p.m., in celebration of Honey Bee Bakery’s 3rd birthday and its grand opening for dinner, Oxford is invited to an afternoon “Friends of Honey Bee” party filled with delicious food created at the bakery; a showing of artwork from local artists; music; and wine.

Similar to lunch, every dish offered at dinner is homemade, southern, simple, affordable, and utilizes local ingredients whenever possible. A renovated and redesigned dining room helps promote an intimate dining experience, and the bakery is also now licensed for brown bag services, so feel free to bring a bottle of your favorite wine when you try out the new dinner menu.

Honey Bee Bakery is no longer serving breakfast during the week, but the weekend brunch is still offered Saturday and Sunday until 2 p.m. The bakery’s new hours are Tuesday 11 a.m. to 5 p.m., Wednesday through Friday 11 a.m. to 10 p.m., Saturday 8 a.m. to 10 p.m., and Sunday 9 a.m. to 2 p.m.

Honey Bee Bakery on Urbanspoon

Gaining Ground Meeting Friday, July 29th

27 Jul

The North Central chapter of the Gaining Ground Sustainability Institute of Mississippi will hold its second meeting on Friday, July 29th at 6:30 p.m. at Honey Bee Bakery.

Several new ideas and projects will be discussed, and input from members of the community will be encouraged. New projects the organization is hoping to start include a composting sytem for the Oxford/University community, a new farmer’s market near the community garden in Oxford, a green-the-square initiative and more.

For additional information, visit the Gaining Ground website here.
 

How Green Are You?

21 Apr

By now I’m sure you’ve noticed that it’s been Green Week since Monday here in Oxford. Time to take stock of your impact on the environment. This means more than recycling a couple of cans and magazines; it also comes down to what you’re eating and where you’re obtaining your food. How often do you shop the Farmer’s Market? How much meat do you eat in any given week?

The Farmer’s Market, which is in full swing again, is a great place to start your shopping. Stocking up on fruits and vegetables that are in season and fresh from the grower is one of the best ways to buy local and support your community while being earth-friendly. There are also a multitude of farms in the area where you can find additional produce, dairy and meat before resorting to the large grocery stores that have products shipped in from across the country. Check out the site FarmtoMenu.com to find out about local farms and the Oxford restaurants that support them.

Melanie Addington had a very informative article in the Oxford Eagle on Monday about eating green. Something as simple as cutting down on the amount of animal products we eat can reduce methane gas emissions, hundreds of gallons of water and many other harmful gases that are produced with animal-based agriculture. Meg Shannon, who organizes monthly vegetarian potlucks, says that giving up even one pound of beef saves as much water as if you stopped showering for six months!

Some Oxford restaurants have started offering meat-free options, but many still haven’t jumped on the bandwagon. If you’re attempting to have a meat-free night out (perhaps to support Green Week), you’re often left with the choice of french fries and salad (hold the bacon). I believe that savvy restaurateurs who include enticing meat-free options when putting together their menus reap the rewards from that decision. There are more vegetarians and “part-time vegetarians” in Oxford than many realize.

If you’re looking to celebrate Green Week by avoiding meat for a meal or two, some restaurants that are already offering meat-free options include:

  • Yocona in Exile (the rotating menu always includes a vegetarian option)
  • Honey Bee Bakery (daily menu always features an herbivore soup and entree option)
  • Taqueria el Milagro (menu has a vegetarian section)
  • Boure (mushroom melt – lunch)
  • Tallulah’s Kitchen (black bean burger)
  • Ravine (vegetarian pasta of the day)
  • Waltz on the Square (baked ziti)
  • The Bungalow (portabella sandwich)
  • Red House (ultimate grilled cheese)
  • Frank & Marlee’s (veggie burger)
  • Newk’s (tomato basil soup and pizzas)
  • Oby’s (veggie po-boy and wrap)
  • Bangkok Thai (several options)
  • Two Stick (several options)
  • Kabuki (several options)
  • Maharaja Indian Cuisine (many options)
  • Turkuaz Cafe (falafel)
  • The Deli News (The Appeal)
  • Blind Pig (vegetarian po-boy)
  • Parrish’s (black bean wrap)
  • Taylor’s Pub (black bean chipotle veggie burger)
  • Mink’s On the Park (The Southern Star)

For more information on Green Week, check out the dedicated website here.

Breaking For Breakfast

5 Apr

Subway, of all places, is debuting a breakfast menu today, helping to reinforce the idea that breakfast is indeed the most important meal of the day (not to take away from the day’s other two meals, of course). On the Subway breakfast menu you’ll find egg and cheese breakfast sandwiches, whole wheat English muffins, foot longs with as many toppings as you can fit, and more. Prices range from $1.75 to $6 (and no, the photo above is not from Subway).

Now that I’m thinking about it, there are quite a few breakfast options in Oxford now. I remember not too long ago when I’d complain about never having a place to go for eggs, pancakes or smoothies. Check out the list of choices we have now–no excuse for skipping breakfast.

  • Honey Bee Bakery
  • Big Bad Breakfast
  • Mama Jo’s Country Cookin’
  • Bottletree Bakery
  • LBs. Meat Market
  • Smoothie King
  • Main Squeeze
  • Handy Andy
  • Beacon
  • Huddle House
  • Phillips Grocery
  • Einstein Bros. Bagels
  • Mink’s On The Park
  • Hunt Bros. Pizza
  • The Blind Pig
  • Fotino’s Deli and Market

Do I Smell Bread Baking?

13 Jan

Have you ever bought a loaf of bread from Honey Bee Bakery or one of the local stores that carry it such as the Farmer’s Market on N. Lamar? Have you ever wondered how difficult it would be to make your own bread at home?

Honey Bee Bakery is now offering a class at the Ole Miss Division of Outreach  and Continuing Education titled Artisan Breads: Introduction to Bread Making by Hand

In the class, you’ll learn to make artisan breads such as rustic style European breads, sprouted whole grain breads and soft, buttery dinner rolls. Skills covered will include:

  • creating yeast doughs
  • kneading and shaping loaves
  • decorating and baking loaves

A one-time $95 fee covers all three classes and includes the ingredients and tools needed to make the breads, printed recipes and the fruit of your labor. Enrollment is limited to 10 people and will be taken on a first-come-first-serve basis.

Instructor: Shannon Adams
Date: January 26, 27, & 28
Time: 6:00 p.m. – 8:30 p.m.
Location: Honey Bee Bakery, 2305 W. Jackson Ave. Suite 202
Fee: $95

If you’re interested in this class you can register at: Ole Miss Division of Outreach  and Continuing Education (While on the site, check out other classes offered for foodies as well, such as Restaurant Dessert 101, Italian Cooking, Cake Decorating, Chinese Cuisine and more.)

Contact Leteria McDonald McGee at lmcdonal@olemiss.edu or (662) 915-1299 for more information.

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