Loving your neighbor’s honey

Honey Collective embraces risks and rewards

Hanes Motsinger in her bee suit/ Photo provided by Hanes Motsinger
Hanes Motsinger in her bee suit/ Photo provided by Hanes Motsinger
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Consider this paradox: Even if it never leaves the menu, the “honey crisp” pastry at Burger + Grain in Nashville is a limited-time item. No matter how it tastes now, it’ll taste different in a few months, guaranteed.

That’s because Stephanie Scalese, pastry chef at this bistro in The Nations, makes the dessert with local honey. More specifically, her honey crisp is a honey-infused panna cotta topped with a honey-ginger disc and surrounded by almond crumble. The titular nectar mingles with the cream in the panna cotta to create a tangy flavor akin to buttermilk, and it lingers on the palate, adding a warm, comforting note to the end of each bite. Or at least, that’s what happens now.

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