The Waldorf-Astoria Hotel is currently cultivating a new kind of honey for its kitchens and bars. The hotel, where President Obama stays when he is in town, is used to painstaking attention to detail and extravagance, which makes its approach to the honey all the more intriguing.
Rather than relying on what could be called the Masa Imperative of luxury, after the top-dollar sushi joint that ships in fish from the Sea of Japan and the Bay of Spain with the urgency and costliness of helicoptered transplant organs (indeed, some of the fish are carried in organ containers), the Waldorf has gone in a direction more evocative of the Brooklyn Flea Market: its honey comes from beehives it is now keeping on a 20th-floor outdoor patio.
The initiative, brainchild of executive chef David Garcelon, relies on the expertise of the city’s premier beekeeper, Andrew Coté, who sells his own neighborhood-specific honeys at the Union Square farmer’s market. Read More