2013 Honey Media Dinner

The Chicago Marriott Naperville is so excited to share with you the results of our 2013 Honey Media Event. The event was hosted at the hotel by our Executive Chef, Sean Curry. Chef Curry created an exemplary menu for our loyal local media correspondents and food bloggers.

Chef Curry’s menu consisted of Artisan Table’s staple menu items enhanced with honey from our hardworking bees. The ChicagoMarriott Naperville’s Culinary Team recently extracted over 150 pounds of honey and thought of nothing better than to feature such a work of art, that being honey from our bees!

The Honey Media Event began with a beautifully executed table scape, inspired by our Banquet Manager, Jamie Hendrickson, consisting of classic white roses and fall flowers, honey candles made from last years beeswax and artisan breads accompanied by rosemary and thyme garnish. Featured honey beverages and honey-inspired hors d’oeuvres started off the evening as the media guests arrived to mingle and catch up. 

Honey Beverages:

 

 1. Bees Knees

2. Mead & Nectar Flights

 

 3. Cyser Flights (Mead mixed with beer)

 

Hors d’Oeuvres:

1. Artisan Cheese Display with 

Fruits, Nuts and Honey

2. Duck Sopas

Honey Chili Glaze, Caso Blanca and Almonds

3. Crispy Pork Belly

Garam Masala and Mango Relish 

4. Honey-Braised Chicken Flat Bread

Pumpkin, Guancalle, Fried Sage and American Grana

As the cocktail hour came to a close, Chef Curry began introducing his partnerships with Farm Fresh Food Stuffs and Bev Arts & Wild Blossom Meadery. Chef Curry is a believer in locally grown, harvested and raised ingredients. He has partnered up with these purveyors to establish a world renowned menu for the Artisan Table and for this specific dinner. Chef Curry and Greg Fisher, from Bev Arts and Wild Blossom Meadery, created the dinner’s starter and root course to be accompanied by Artisan Table’s latest addition of Meads.  The Chicago Marriott Naperville recently featured Meads in the “Something New to Try” blog on August 22, 2013, that can be sampled at Artisan Table and Great-Room Bar.

Below are the featured starter and root course and Mead accompaniments:

1. Honey-Glazed Scallops, Yellow Pepper Aioli, Bacon Powder, Micro Herb Salad and Roasted Golden Beets

 

2. Kabacha Squash Tagine, Apple, Fennel and Italian Sausage

 

Preceding the starter and root course was a refreshing sorbet intermezzo. The green tea sorbet was accompanied by honey caviar and a candied ginger accent. A treat that you simply couldn’t stop eating!

 

Our honey media correspondents and food bloggers then had a tough decision between four out of this world entrées. These entrées are Artisan Table staples and guest favorites, simply enhanced with honey!

 

1. Martini-Marinated Filet Mignon

Smoked Bleu Cheese, Queen Olives, Juniper Glaze de Viande, Black Kale, Red Marble Onions, Candied Bacon, Heirloom Carrots and Savory Citrus Caramel

2. Salted Honey-Kissed Trout

Herb Champagne Vinaigrette, Heirloom Tomato Salad, Roasted Sweet Corn, Chanterelle Mushrooms and Butternut Squash.

3. Seared 5-Spice Duck Breast

Chinese Mustard, Asian Chop Salad and Ginger Honey Dressing

4. Signature Crab Cakes

Red Pepper Coulis, Sauteed Baby Spinach, Figs, Garlic and Honey

I don’t know about you, but at this point I am stuffed! Although everyone’s favorite part of dinner is dessert right? Executive Pastry Chef Erica Tomei made light and fluffy honey rosemary donuts on top a light, creamy, fluffy white chocolate mousse with a honey caramel and white chocolate honey comb accent. This dessert topped off the night with such an elegant finish that no one could resist cleaning their plate!

By Amanda Chorley

Sales & Catering Coordinator