One of the oldest methods of food preservation is the southern French method called confit. Traditionally, this technique pertains to meats that are first salt-cured and then cooked in a fat at a temperature of about 200 degrees. The product is then stored in the fat it was cooked in, which can preserve it for […]
Dear Honey Run Friends, In my last letter, I wrote about perspective: keeping hard times in check and holding steady to our good fortunes for sustenance through life’s occasional downturns. Since then, in the span of two weekends, I’ve managed to experience both ends of that spectrum. I witnessed a particularly shocking event while in […]
Dear Honey Run Friends, The start of the New Year always provides a logical and somewhat obligatory review of my past year accomplishments, but this year my reflection has been different. While I certainly need to increase my exercise levels and reduce my fat intake I must admit these things are not ranking high on […]
As much as I love developing new menu items, and sharing new recipes, there is something undeniably satisfying about returning to the classics. This Honey Run favorite was around long before I came to work here, and I can’t see it ever leaving. I am, of course, talking about our quiche. It has become a […]
Dear Honey Run friends, Christmas and the Holidays are fast approaching and if you’re anything like me, you’ll blink and the season will be over, seemingly before it began. Well, this past week I finally heeded my own advice and slowed down a little. I spent three days away from the Amish Country holiday season, […]
Although I have yet to sample each Christmas cookie recipe currently in existence (and believe me, I am working on it), my all-time favorites are traditional gingerbread cookies. There’s something so pleasantly warming about them, especially when they are dunked in ice cold milk. Gingerbread has been a staple in Europe since some time around […]
