Press Releases

Locally Sourced Honey Makes Sweeter, Healthier Menu at Highmark

Healthy ingredients are the basis for menu development, including incorporation of global flavors and local seasonings.

For example, National Honey Bee Day, a national awareness day dedicated to the plight of the honey bee and its huge effect on our daily lives, was celebrated at Highmark cafes (Pittsburgh and Camp Hill, PA; and Wilmington, DE) in August featuring honey tastings from Maple Valley Farms of Pittsburgh.

Honey-inspired food was featured on the menu and fresh home-grown produce that depend on honey bee pollination such as blueberries, cherries, melons and broccoli were sold during a mini-farmer’s market. Local produce was sourced from Brenckle’s Farm and Greenhouse in Pittsburgh.

Local farmers and bee keepers also discussed sustainable gardening as well as the health benefits of locally grown honey. At Camp Hill, Linda Purcell, president of the Capital Area Beekeeper's Association, presented on how to help save our honey bees!

Highmark guests even partnered with their food service provider, Parkhurst Dining! Highmark Pittsburgh employee Lynda Reich is a bee keeper who brought the event to life with her honey bees! "The food was excellent and sampling the honeys was great.....I never realized the difference in the flavors. Lynda and her bees were cool. It was nice to see the bees in action!" said Sandy Artzberger, Highmark Pittsburgh employee.

Commonly referred to as a power food, honey should be in your kitchen right now. “Honey is a natural sweetener at about 20 calories per 1 tsp. The color and flavor depend on the nectar source and there are over 300 unique kinds of honey. To learn more about the potential health benefits of honey, check out http://www.honey.com. Keep in mind that honey is not recommended for babies under 12 months of age due to their immature digestive tracts and an increased risk of botulism infection.”

We need our bees, so let's do everything we can to save them and keep them here on this earth!
Highmark employees at all cafes enjoyed the "honey-inspired" lunch designed by Executive Chef Cameron Clegg from Highmark Pittsburgh.

MENU
• Brenckle's Farm mixed green salad with toasted almonds, blueberries, cranberries, cucumbers with sweet onion vinaigrette
• Orange melon fruit salad;pumpkin chili; creamy avocado soup
• Hatfield carved honey-roasted ham and seasoned pulled pork with honey stung BBQ;cornbread muffins
• Bee pollinated almond crusted Alaskan cod with broccoli and cauliflower
• Smoked turkey avocado on ciabatta panini;
• Grapefruit smoothies; cinnamon apples and candied almonds; pumpkin pie bars; and cherry berry parfait for a very sweet ending!

About Parkhurst Dining

A member of Eat'n Park Hospitality Group, Parkhurst Dining provides authentic culinary experiences to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and team members every day. Join us for a farm-fresh and sustainable dining experience. www.parkhurstdining.com.

Media Contact:

Grace Hoyer, Public Relations
Parkhurst Dining
610-349-0844, cell
ghoyer@parkhurstdining.com

 

Locally Sourced Honey Makes Sweeter, Healthier Menu at Highmark

Healthy ingredients are the basis for menu development, including incorporation of global flavors and local seasonings.

For example, National Honey Bee Day, a national awareness day dedicated to the plight of the honey bee and its huge effect on our daily lives, was celebrated at Highmark cafes (Pittsburgh and Camp Hill, PA; and Wilmington, DE) in August featuring honey tastings from Maple Valley Farms of Pittsburgh.

Honey-inspired food was featured on the menu and fresh home-grown produce that depend on honey bee pollination such as blueberries, cherries, melons and broccoli were sold during a mini-farmer’s market. Local produce was sourced from Brenckle’s Farm and Greenhouse in Pittsburgh.

Local farmers and bee keepers also discussed sustainable gardening as well as the health benefits of locally grown honey. At Camp Hill, Linda Purcell, president of the Capital Area Beekeeper's Association, presented on how to help save our honey bees!

Highmark guests even partnered with their food service provider, Parkhurst Dining! Highmark Pittsburgh employee Lynda Reich is a bee keeper who brought the event to life with her honey bees! "The food was excellent and sampling the honeys was great.....I never realized the difference in the flavors. Lynda and her bees were cool. It was nice to see the bees in action!" said Sandy Artzberger, Highmark Pittsburgh employee.

Commonly referred to as a power food, honey should be in your kitchen right now. “Honey is a natural sweetener at about 20 calories per 1 tsp. The color and flavor depend on the nectar source and there are over 300 unique kinds of honey. To learn more about the potential health benefits of honey, check out http://www.honey.com. Keep in mind that honey is not recommended for babies under 12 months of age due to their immature digestive tracts and an increased risk of botulism infection.”

We need our bees, so let's do everything we can to save them and keep them here on this earth!
Highmark employees at all cafes enjoyed the "honey-inspired" lunch designed by Executive Chef Cameron Clegg from Highmark Pittsburgh.

MENU
• Brenckle's Farm mixed green salad with toasted almonds, blueberries, cranberries, cucumbers with sweet onion vinaigrette
• Orange melon fruit salad;pumpkin chili; creamy avocado soup
• Hatfield carved honey-roasted ham and seasoned pulled pork with honey stung BBQ;cornbread muffins
• Bee pollinated almond crusted Alaskan cod with broccoli and cauliflower
• Smoked turkey avocado on ciabatta panini;
• Grapefruit smoothies; cinnamon apples and candied almonds; pumpkin pie bars; and cherry berry parfait for a very sweet ending!

About Parkhurst Dining

A member of Eat'n Park Hospitality Group, Parkhurst Dining provides authentic culinary experiences to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and team members every day. Join us for a farm-fresh and sustainable dining experience. www.parkhurstdining.com.

Media Contact:

Grace Hoyer, Public Relations
Parkhurst Dining
610-349-0844, cell
ghoyer@parkhurstdining.com