Thirsty Thursday is the Bee’s Knees, so we have an announcement! Next week The Genuine Hospitality Group is joining Caledonia Spirits in their annual Bee’s Knees Week promotion encouraging creative cocktails in support of bee education. Michael’s Genuine Food & Drink, Amara at Paraiso, and Tigertail + Mary will each feature their own spin on a Bee’s Knees cocktail – traditionally made with gin, lemon, and honey. They will also feature a special dish to be paired with the cocktail, where honey’s the star – of course. Check it out next week only, September 23rd to 29th! No wonder the expression came to mean “the height of excellence”, popular in the U.S. in the 1920s, along with “the cat’s whiskers”… or meow!
So why now? Established in 2017, Bee’s Knees Week has collectively donated over $31,000 nationally to non-profit bee and pollinator organizations. The Bee Cause Project is an organization “working to help inspire the next generation of beekeepers and environmental stewards by installing beehives in local schools and organizations.”
You might be saying, what’s all this buzz about bee’s? Why are bees so important? Well, as a big player in pollination, the bee affects the entire balance of our ecosystem. Recently, bee populations have declined rapidly due to threats such as pesticides, mites, and colony collapse disorder. According to Bee Informed, 45.2% of honeybee colonies were lost last year. TGHG is doing our part to help! During Bee’s Knees week, $1 of each cocktail ($12 across all restaurants) benefits The Bee Cause Project. Keep reading to learn more about the special cocktails and dishes buzzing next week, and follow the fun nationwide on social media at #beeskneesweek.
Michael’s Genuine Food & Drink
Cocktail: Bee Keeper Barr Hill Gin, saffron-infused honey, lemon (Jorge Hernandez, Head Bartender)
Dish: Honey Glazed Wings calabrian chili agrodolce (Dillion Wolff, Chef de Cuisine) Also available during Happy Hour!
Amara at Paraiso
Cocktail: Tarragon with the Wind Barr Hill Gin, tarragon, green chile, honey (Billy Yoder, Bar Manager)
Dish: Fried Queso Blanco honey sherry vinaigrette, aleppo pepper, lemon, fresh herbs, watermelon radish (Michael Paley, Executive Chef)
Also available during Happy Hour!
Tigertail and Mary
Cocktail: Miss Beehavior Barr Hill Gin, shiso-honey, lemon (Jonathan Cano and Austin Conway, Head Bartenders)
Dish: Peach + Speck Pizza taleggio, sofrito, hot honey (Stephen Ullrich, Executive Chef)