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Garden Fusions: The Birds and the Bees

Date: 28-Jun-2017

Wednesday, June 28 at 6:00 pm

Garden Fusions: The Birds and the Bees

Garden Fusions is a unique interactive gourmet dining experience.  Every dinner has a horticulture theme featuring a special horticultural host. The host will share knowledge and advice on the evening's topic. Chef Pascal Olhats, Executive Chef of Cafe Jardin, is challenged to create a multi-course gourmet dinner to complement the theme.  This fusion between culinary and horticulture art create unique one-of-a-kind experiences. 

This month's horticultural host, Janet Andrews, is leading the way in rescuing honeybees all over Orange County.  Join her for an evening of enlightenment as she shares the importance of bees to your garden and how to live a sustainable lifestyle. Come and sample honey produced by Backyard Bees and treat yourself to a delicious multi-course meal prepared by Executive Chef Pascal Olhats. 

As owner and founder of Backyard Bees, Janet began keeping bees just over a decade ago when a hive came swooping into a crack in her roof just like a cartoon. She knew she couldn't leave them there but didn't want to exterminate them either. She had the bees relocated into a bee box and placed in her vegetable garden. For Janet, who had already found a passion in cultivating fresh herbs and veggies from her garden, as well as collecting eggs from her beloved chickens, keeping bees to harvest their golden honey seemed like a perfect addition to her sustainable haven. To learn more about Backyard Bees and the work they do in the community please visit their website.

Menu

Hors d'oeuvres:

Sharp cheddar cubes with assorted flavored honey

Fried chicken “nuggets” with honey orange blossom sauce

Baked brie toast with roasted sunflower and acacia honey

Manassero farms sweet corn chowder with sage brown butter

Dinner:


Thyme crusted cod on braised fennel with roasted garlic oil

Seared duck breast , honey glazed and pan fried, with apple and cranberry sherry vinegar jus

Goat cheese brulee on heirloom tomato with sweet onion and cilantro honey mustard dressing

Dessert:

Honeycomb chocolate cake with hydromel lavender cream

 A signature drink created for the evening is included during the hors d'oeuvres hour.  Additional beverages, gratuity and tax not included.

Reservations required. To keep the experience intimate, seating is limited to 50 guests.  

Click Here for Reservations