When I was invited to the Broken Sound Club in Boca Raton to learn about bees and honey, I was wondering what the buzz was all about. I learned that September was officially ‘honey of a month’ in Boca Raton. The Broken Sound Club has started a new BEE Positive NOW™ community awareness initiative.
Want to know why?
BSC started 22 active hives on its two Audubon Certified and GEO Certified golf courses – The Old Course and Club Course. The BSC’s beekeepers tend to an average of one million bees to produce more than 1,000 pounds of pure, natural honey per year. Additionally, BSC produces a healthy environment for bees and the Club’s general eco-system and Club members. It also yields impact on the Boca Raton community-at-large. Without bees, we would have nothing to eat.
BEE Lovin’ activities are happening all month long to put a spotlight on the ‘blighting’ plight of the bee population that threatens the eco-system and food supply. Get the Scoop below.
September 17 –QUEEN BEE DAY at Bloomingdale’s
September 24 – BEE HAPPY BEE SMART DAY at the Boca Raton Children’s Museum
Along with the Club, BEE Smart™ best practices is now venturing throughout Boca Raton and beyond to increase appreciation, protection and populating of these hard-working, life-sustaining pollinators.
Local Mom Scoop was invited to a dinner at Broken Sound Club to try a delicious menu served using the honey from the hives on the golf course.
Get the food scoop from the Chef’s Table Dinner
The honeycomb and canbozola muffins melted in your mouth. Drizzled with honey and served with a red onion marmalade.
The Lemon Honey Shrimp and Grits I could eat for breakfast, lunch or dinner. The dish was made with Anson Mills Creamy Gruyere Grits mixed in were green onion and topped with roasted peaches and drizzled honey.
The Honey, Ginger and Pomegranite Glazed Duck Breast was divine with candied bacon farro and served with savoy cabbage and chives.
The Miso Honey Halibut was served with a crispy rice cake over Shitake broth, asparagus, fresno chile and ramen crumbs.
The Burnt Honey Cabernet Filet Mignon was served with a sweet potato puree, honey glazed rainbow carrots and crispy kale.
The Honey Crunch Pie was served in a mini flaky pie crust filled with honey roasted nuts and baklava ice cream.
How will you help BEE POSITIVE and help your community?