Word: honeyed
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Dates: during 2000-2009
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...which comprises two converted town houses built right into the fort walls, with rooms decorated in vivid shades of crimson, lime and orange. Its three terraces command what might be Jaisalmer's finest sunset views, when the ancient bastions take on the color of pure honey and seem to melt into the desert backdrop. The staff will update you on the restoration efforts and you won't find anything as wasteful as a bathtub within their walls...
...Britain, is deceptively simple, starting with appetizers like langoustine salad and partan bree (crab soup), both made from meltingly sweet local shellfish. Entrées include flash-sautéed Skye scallops, citrus-roast halibut and Highland lamb served with pearl-barley risotto. Cranachan, a mixture of oatmeal, cream, honey and whisky, is a classic dessert. The influence of the Gulf Stream makes Skye fertile ground for soft fruits, so local raspberries accompany the cranachan, while sharp, green gooseberries are puréed and mixed with cream to make a traditional "fool." Spear sums up her approach as "best-quality...
...summer and game birds and venison in the winter. And like publicans of old, he sources his produce locally. The village and its environs provide an ample supply of partridge, pheasant and grouse, as well as quail, duck and guinea-fowl eggs - and no fewer than three types of honey. The Star grows its own herbs and some of its own vegetables on a four-acre patch. Fish is brought daily from nearby Hartlepool on the North Sea. And not to forget the drink, Pern tempts customers with homemade rhubarb schnapps and blackberry vodka. The son of a farmer, Pern...
...main courses are deeply perplexing. The less confused of the two, honey soy roast duck ($19.50), turns out to be a Chinese confit-magret combo; the breast is just a smidgen too toothy and dried out, but the candied leg proves to be a seductive, swirling mouthful of fat and flesh, judiciously flavored. The other is a reckless cross-cultural misadventure ($23). The grilled swordfish is crumbly and again drained of moisture, with a peripheral dollop of mysterious root vegetable looking sheepish and impertinent. It comes with crab-stuffed flautas (crispy rolled tortillas) whose flavor is completely dominated...
Jayich started brewing in the spring of his junior year in high school. His first brew was from a simple starter kit system, a batch Jayich describes as a “Honey HAC” or High Alcohol Content. “And,” Jayich adds, his friends got pretty ripped off it at his cabin on a lake in Alaska. He continued brewing into his senior year, trying various fruity berry beers and some wine. He’s done pilsners, Irish reds and stouts; Jayich is enamored with the darker beers...