Sacramento Magazine
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THE BACK STORY
It all began with a chunk of honeycomb Bruich’s sous chef, Tyler Bond, brought into the kitchen one day along with a batch of honey from a local farmer. The honeycomb came with hangers-on: more than 100 bees still living in its waxy cells. It was placed in a covered plastic container for a few days until the bees died off. Enotria pastry chef Edward Martinez helped concoct a plan to coat the bees in caramelized sugar (once the stingers were removed), then lightly fry them for use as an edible garnish for a cheese course made expressly for visiting chef Kevin O’Connor of Sacramento’s Blackbird Kitchen + Bar.