Busy Bee Cafe

We put the BEE in BEER

Daily Archives / Saturday, December 22, 2012

New Year’s Eve 2012!

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New Year'sHere’s all the info you need for New Year’s!

We will be offering a scaled down version of our regular menu as well as the special 3 course menu below for $30 per person.  Reservations will be accepted for groups of 4 or more and can be made by emailing [email protected] or calling (919) 424-7817.  $10 cover begins at 9pm and includes party favors, champagne toast at midnight, and DJ’s on both floors.  Dinner guest do not pay cover.  Choose one from each course:

1st Course: Spinach Salad-baby spinach with sherry vinaigrette, yellow tomato, red onion & candied pecans

Seared Tuna-NC Tuna seared rare over marinated lentils w/ yellow pepper vinaigrette

Roasted Cauliflower Soup-topped w/ fresh herbs and truffle oil

Pork Fritters-pork, herbs, whole grain mustard breaded & lightly fried with spicy aioli

2nd Course: 8 oz New York Strip-with mashed potatoes, grilled red onion & sauteed local kale.  Finished with bearnaise.

Three Cheese Ravioli-house made ravioli stuffed with fontina, brie & parmesan in a warm parmesan broth w/ pearl onions, arugula, & white truffle oil

NC Grouper- over sauteed hearts of palm, red onion, green beans & lemon-caper broth

3rd Course: Banana Custard w/ walnut toffee & chocolate

Spiced Cake w/ eggnog anglaise & carrot gel

Chocolate Tart w/ chestnut puree, pomegranate, & white chocolate feuilletine


Brooklyn Beer Dinner

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Garrett Oliver hosted a very special beer dinner for us on May 16. Guests were treated to an amazing dinner featuring dishes created by Chef David Mitchell and beers from Oliver’s Brooklyn Brewery.

A slight variation on the typical beer dinner, Chef created the dishes and Oliver chose the beers to compliment the food palate. Known for his food-pairing prowess, Oliver did not disappoint. He augmented a few standards from Brooklyn’s repertoire (East India Pale Ale, Local 1, Black Chocolate Stout) with some rare brews.

Ama Bionda, a new beer that Brooklyn has created and brewed in Italy paired perfectly with Chef’s Brie and truffle tortellini. Dinner guests were some of the first stateside to sample the beer which is brewed specifically to pair with pasta. Cuvee Elijah, Cuvee Noire aged in Elijah Craig barrels, played well with the braised short ribs. This is one of Brooklyn’s “Ghost Beers” brewed for special events and brewery pours. Dessert was a sweet and malty treat, pairing Black Ops and Black Chocolate Stout with a dessert of flourless chocolate cake with peanut butter mousse and caramel corn.

Oliver was at turns hilarious and informative. His passion for beer was evident through playful jabs at wine (beer is better food compliment) and evangelizing for craft beer culture (your first pint should always be a local brew). It was a great night all around, special thanks to Garrett Oliver for spending the evening with us at the Busy Bee.