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Food & Beverage All Bees-ness At Hilton Cincinnati Netherland Plaza
June 02, 2011
CINCINNATI - As the executive chef and director of food and beverage at Hilton Cincinnati Netherland Plaza, I oversee the banquet department, The Grille at Palm Court, The Bar at Palm Court and Orchids at Palm Court, our fine dining AAA 4 diamond restaurant.
We have had an herb garden on our 16th floor executive lounge balcony for a few years and decided this year to expand what we were growing in-house. We wanted to produce a product that would strengthen our already strong local sustainable ties. As it turns out, we have a perfect space for a beehive on the roof of our fifth floor.
We use the honey and its byproducts for a number of things including our artisanal cheese selection. The honey comb and fresh thyme are used with sharp white cheddar. We also glaze roasted duck with our homemade honey by mixing it with Dijon mustard and top it off with bee pollen. Our honey cake with mascarpone gelato is a seasonal favorite from the pastry kitchen.
In full production the beehives have the capability of producing 120 pounds of honey each.
Todd Kelly, Executive Chef, food and beverage director, Hilton Cincinnati Netherland Plaza, is a five year Hilton Team Member. Todd has led his team to the #1 Food and Beverage Hotel in the company for hotels with more than 500 rooms for the past two years.
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