The Golden Bee will be closing for a five month expansion/enhancement project at the end of October (which is going to be awesome), so now is the time to get your fill of The Bee to get you through winter. With the new menu that just started this week, you won’t have a problem filling up on this gourmet pub food goodness. On the surface, there doesn’t appear to be many changes to the new menu, so today we tasted our way through it to find out what changed.
Executive Sous Chef of Restaurants Bertrand Bouquin sat with us while we tried four of the “new” menus items today, translating what our taste buds experienced into words. What we learned was that the new preparations and techniques and a few new ingredients gave the dishes we had a fresh makeover.
We started off light by splitting the Arugula and Roasted Beet Salad with Fried Walnut Breaded Goat Cheese and Whole Grain Mustard Vinaigrette. The arugula added a fresh peppery flavor to the salad, and the slow roasted beets balanced it out with the perfect sweetness. The lightly breaded goat cheese was, ummm, simply melt-in-your-mouth delicious.
Moving along in our sampling bliss, we ordered the Roasted Potato and Cheese Soup. Bertrand explains that they start by sauteeing potatoes with smoked bacon. Once pureed, they add smoked cheddar and mild cheddar cheese, and finish it with Bass ale…how appropriate. The preparation and ingredients create smoky, savory, rich layers of flavor within this hearty and satisfying soup.
We were done messing around with salad and soup at this point and moved onto the main event(s) – Chicken Pot Pie and The G.B. Lamb Burger. Indulgent, yes. But what stood out about these dishes was that you could taste each individual ingredient within the dish. The concentrated flavors of the fresh herbs, cipollini onions, braised chicken and fresh vegetables came from the multi-step preparation. The flaky puff pastry crust that floated on top perfectly finished the chicken pot pie.
The Golden Bee or “G.B.” Lamb Burger was another example of how the individual ingredients were the stars of the dish. Ground lamb and pulled lamb shoulder made into a layered patty gave the burger the rich lamb flavor with a unique and pleasing texture. Sauteed onions and Stilton cheese added two more savory layers before the bright yellow pickled tomatoes added a contrasting, tangy flavor. Everything together = one scrumptious burger.
You have until November 1st to come to get to The Bee to try these new takes on your old favorites…you won’t be disappointed. And if you come in October, you’ll go home with one of these little guys…
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