{"id":26538,"date":"2023-04-25T13:06:59","date_gmt":"2023-04-25T20:06:59","guid":{"rendered":"https:\/\/dailyovation.com\/?p=26538"},"modified":"2023-04-25T17:17:52","modified_gmt":"2023-04-26T00:17:52","slug":"foodies-plant-based-honey-pairing-eleven-madison-darko-mandish-mellody","status":"publish","type":"post","link":"https:\/\/dailyovation.com\/2023\/04\/25\/foodies-plant-based-honey-pairing-eleven-madison-darko-mandish-mellody\/","title":{"rendered":"Foodies Want to know: What food, drink does Plant-based Honey Pair Well With?"},"content":{"rendered":"
Foodies want to know, what does plant-based honey pair well with?<\/p>\n
You keep reading about plant-based honey. The environmental story, the nutrition.\u00a0 But how does it taste?\u00a0 What can you pair it with?\u00a0 Let’s find out in an exclusive interview with Mellody Food’s Darko Mandich<\/strong>.<\/p>\n Darko Mandich is a food entrepreneur in San Francisco. After spending almost a decade in the European honey industry as a business executive, Darko committed\u00a0to reimagining the honey industry to become sustainable. Darko immigrated from Europe to California to launch Mellody, the world’s first plant-based honey brand. Darko is an advocate\u00a0of saving the bees and wild pollinators.<\/p>\n <\/p>\n Recently, I had a chance to talk with Darko.<\/p>\n <\/p>\n <\/p>\n When I like to talk about food, I always like to join food and beverage.<\/span><\/p>\n <\/p>\n I’ll start with beverages first. I think this honey is perfect for mocktails and cocktails<\/strong>. It gives just enough of sweetness that someone is looking for in their alcoholic cocktail or non-alcoholic cocktail.<\/span><\/p>\n <\/p>\n <\/p>\n In terms of food, I would split it into savory and sweet. Sweet applications are my favorite, I just have a sweet tooth. My favorite dessert is Baklava<\/strong> because it comes from the part of the world where I come from. My wife, who’s a home chef, [used our honey to make] baklava and it was amazing.<\/span><\/p>\n <\/p>\n We did an amazing collaboration with an upscale Italian plant-based restaurant in San Francisco Baia. They created this amazing, vegan panna cotta with our honey on top. It was culinary mastery developed by Chef Joshua Yap<\/strong>, who started working with Chef Matthew Kenny<\/strong>, who is also a well-known, plant-based chef.<\/span><\/p>\n <\/p>\n In terms of savory applications, that opens a whole new world of opportunities. How we interact with stuff like pizza and honey<\/strong>, burgers and honey<\/strong>. Obviously honey and vinaigrette and olive oil, used as a dressing for salads, honey mustard, just name it.<\/span><\/p>\n <\/p>\n <\/p>\n Getting into as many restaurants as possible in this country.<\/strong> People are inquiring about the standalone product<\/strong> [separate from the speciality box] get it very soon at Eleven Madison Home.<\/span><\/p>\n Working on getting this product to as many people as possible, and just to invite everybody to participate in this mission of creating the sustainable future of honey.<\/span><\/p>\n I’m just excited about every tiny step in this journey until melody becomes the word for honey.<\/span><\/p>\n <\/p>\n <\/p>\n <\/p>\nYou said you are a foodie. What are some incredible food pairings that you recommend with this honey?<\/strong><\/h4>\n
What’s next for Mellody? What are the next steps out there for you?<\/strong><\/h4>\n
Is the honey currently available at Eleven Madison Home?<\/b><\/h4>\n