Carla Marina Marchese
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Carla Marina Marchese. Bee Keeper and Founder of Red Bee Honey

Carla Marina Marchese lives the sweet life on her beautiful farm in Ct . She is a bee keeper, a Honey Sommelier, the founder of the American Honey Tasting Society. and an accomplished author. I love visiting her and getting my hands sticky and my belly filled with her delicious honey.  I use her red clover honey to make my honey baked rhubarb and in my honey, citrus soaked cake. When I asked her about her favorite meal she said: “Food is love and for me dining should be a romantic experience….I love a wide variety of Mediterranean cuisine and cooking…olives, bread, sun dried tomatoes, pecorino romano, honey with a glass of wine. Eating and preparing every meal should be an event and leisurely served in courses or small bites like tapas. Ideally served outside surrounded by a garden, vineyard or in my case an apiary.” Tray Chic Marina!

To book a visit to her Apiary, buy some her honey or get one of her books you can go to her website Red Bee Honey.

Carla Marina Marchese is the designer and beekeeper behind the beloved brand, Red Bee Honey and the co-author of The Honey Connoisseur: Selecting, Tasting, and Pairing Honey. Her best selling memoir, Honeybee Lessons from an Accidental Beekeeper chronicles Marina’s entrepreneurial journey into the world beekeeping. Marchese is the only American resident to complete the training and be accepted into the L’Albo degli Esperti in Analisi Sensoriale del Miele (Italian National Registry of Experts in the Sensory Analysis of Honey) and the founder of The American Honey Tasting Society.

Marina’s Cooking Tip:

Don’t be afraid to use honey with all food groups, it pairs fabulously with cheeses, dressing, marinades and the perfect varietal can finish off any dish.

A Bee Keeper Favorite Cooking Utensil:

Spoons! Any type because I love the action of stirring food and of course to scoop it up to taste…especially if its honey.

Favorite Meal:

The best meals are the unexpected ones, stumbling upon a random restaurant that is off the beaten path. This can easily happen in any ethnic neighborhood or traveling to a foreign country.  During the summer, my favorite place to gather food is from my garden,  I have fond memories of cooking with friends in Sardegna making Seadas with the local cheese and honey.

 How To Taste Honey  :

Since completing the sensory analysis of honey course in Bologna, I am offering my Honey Sommelier™ consulting services for chefs, restaurateurs, and food and beverage industry professionals on selecting and pairing honey. I welcome the opportunity to write tasting notes for rare, unusual harvest, both domestic and international. For those interested in tasting education, I am available to lead guided sensory courses for those who would like to train their senses to recognize aromas and flavors or defects in honey in conjunction with The American Honey Tasting Society.

 Marina’s Shopping Sweet Spot :

Any roadside stand or farmers market offering locally produced food. And of course I always shop at The Westport Farmers Market.

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