Every taste of honey is an opportunity to learn something about its floral source, region and even the beekeeper’s practices. Tasting and evaluating honey is a skill learned through formal sensory training along with experience. Join honey connoisseur and beekeeper, Carla Marina Marchese, to learn the methods of sensory analysis used by sommeliers to taste and evaluate honey like an expert. The art of honey tasting is as complex as skills used by a wine or olive oil sommelier. If you are looking to improve your knowledge of honey and your tasting skills you should attend this workshop, which is appropriate for those who appreciate honey and beekeepers alike. Copies of The Honey Connoisseur will be available for purchase and signing by Marina.
Carla Marina Marchese is a member of the Italian National Register of Experts in the Sensory Analysis of Honey, where she received her formal training. Her book, The Honey Connoisseur, co-authored with Kim Flottum (editor of Bee Culture Magazine), parallels the concept of terroir to single-origin honey, directly matching floral sources to flavors, and conceived the first U.S. honey aroma and flavor wheel. In 2011, Marina established The American Honey Tasting Society as the leading resource for honey sensory education in the United States. An accomplished apiculturist, Marina has also successfully completed the Charles Mraz Apitherapy Course, deepening her understanding of products of the beehive and their applications to health and healing. Marchese is also the founder of the beloved brand of Red Bee honey.
Advance registration is highly recommended, but walk-ins are welcome, space permitting.