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Tomorrow is “World Honeybee Day” – so in honor of the Honeybees, I wanted to make something with good local, Wisconsin honey! A couple of weeks ago, Dee challenged me do make a vegetarian dish, and on that same day the August issue of Food & Wine Magazine arrived in my mailbox. Coincidentally, that was “The Plant Issue,” and it’s full of really good vegetarian dishes, including this one! As Dee has told me again and again, with beer pairing, you can either look for similar flavors, or contrasting flavors. For this dish, she went with the similar flavors and paired it with a Honey Kolsch from Rogue – which they call their “liquid ode to bees.” The flavors worked great together – not only did the beer compliment the honey-roasted carrots, but it also cut the spice of the chile flakes that were added to the honey.