Feast on Art, Carriage Barn Arts Center, New Canaan, 3/26/15 – 6:30 pm

March 17, 2015

Feast on Art

A series of heirloom food lectures and tastings hosted by

The Carriage Barn Arts Center at Waveny Park, New Canaan

During the 26th Annual Spectrum Art Exhibition

MMarchese book signing

Ark of Taste Honeys: A Lecture and Educational Tasting

With Author and Honey Sommelier Marina Marchese

Culinary Demonstration and Tasting with Chef Silvia Baldini and

Heirloom and Ark of Taste Food Discussion with Analiese Paik

March 26

From 6:30-8:30 pm

$25 per person; RSVP online at

honey glassesAuthor, beekeeper, and honey sommelier Marina Marchese will present a guided honey tasting of three rare and endangered honeys cataloged in Slow Food USA’s Ark of Taste. She will discuss how honeybees make liquid gold, their importance in our ecosystem, floral nectar sources, and how terroir determines flavor profiles. Marchese is the founder of Red Bee Honey, the author of “The Honey Connoisseur: Selecting, Tasting and Pairing Honey, with a Guide to More than 30 Varietals”, and the founder of The American Honey Tasting Society.

Analiese & SilviaFollowing a Q&A session with Marchese, Chef Silvia Baldini of Strawberry and Sage will demonstrate how to make an heirloom carrot soup showcasing an Ark of Taste honey while guests enjoy a tasting. Analiese Paik of the Fairfield Green Food Guide will inform guests about rare and delicious heirloom and Ark of Taste foods, and provide insider tips for sourcing them. Immediately following the presentations, guests are invited to socialize while savoring Ark of Taste honey-soaked cakes by Chef Silvia and locally-roasted coffee from Shearwater Organic Coffee Roasters. This event is a co-production of Fairfield Green Food Guide and Strawberry and Sage.

heirloom carrotshoney soaked cakes


About Marina Marchese

MMarchese heat shotMarina Marchese is the designer and beekeeper behind Red Bee Honey and the author of The Honey Connoisseur: Selecting, Tasting, and Pairing Honey and her best-selling memoir, Honeybee: Lessons from an Accidental Beekeeper. She is a leading expert on single-origin honey and the founder of The American Honey Tasting Society.

Marchese is a graduate of The School of Visual Arts and received her honey training from the National Registry of Experts of Sensory Analysis of Honey in Italy and the Welsh Method of Honey Judging at the University of Georgia.

She has taught honey tasting courses at Eataly, Slow Food Metro North, Murray’s Cheese Shop, and Artisanal Premium Cheese Center. Marina’s Red Bee Apiary has been featured on ABC-TV’s The Chew, and she is the past president of the Back Yard Beekeepers Association of Connecticut.

Most recently, Marina was invited to lead the inaugural honey tasting panel for The Good Food Awards in San Francisco.

About Chef Silvia Baldini
Chef Silvia
Silvia Baldini always dreamed of being a chef, even during her successful career as an art director. After seventeen years in advertising, she realized her dream by returning to school, graduating from the Cornell and French Culinary Institute and ultimately receiving a Grand Cuisine Diploma from Le Cordon Bleu, London. After working as a chef at prestigious Michelin star restaurants throughout Europe, Silvia returned to the East Coast and established her creative food group, Strawberry and Sage. Silvia has been featured in Saveur, the James Beard Blog, and has appeared on national TV cooking shows. Among her many clients are Bank of America, Royal Scottish Society, and Vista Caballo, JMcLaughlin, and Ralph Lauren as well as private individuals, celebrities, food photographers and cookbook authors.,

About Analiese Paik

Analiese head shotAnaliese Paik is a local-sustainable food advocate and founder of, a digital news publication dedicated to helping Fairfield County consumers eat more locally and sustainably. Her work has garnered a 2015 Morris Media Group Green Award and 2012 Slow Food Snail of Approval Award. She was featured in Every Day with Rachael Ray magazine as a “foodie who makes a difference” in recognition of both her current work and many years as a PTA volunteer advocating for better school food.

Following a successful career in marketing management, Paik attended the Institute of Culinary Education and studied wine at the International Wine Center. She has been featured as a green food advocate and expert in Fairfield Magazine, Fairfield County Life, Stamford Advocate, Connecticut Cottages and Gardens, and Westport Magazine, among others.,

About Shearwater Organic Coffee Roasters

Shearwater logoShearwater Organic Coffee Roasters is the first and only USDA certified organic coffee roaster in Fairfield County, CT. Headquartered in Trumbull, Shearwater is also Fair Trade USA certified and sells only ethically traded coffee.

About The Carriage Barn Arts Center

CBAC logoThe Carriage Barn Arts Center, located on 681 South Ave., New Canaan, Connecticut, is the home of the New Canaan Society of the Arts. The mission of the New Canaan Society for the Arts, Inc., is to promote the visual and performing arts and to enrich the community through exhibitions, education, and cultural experiences, and to operate the Carriage Barn Arts Center. It offers artists opportunities to exhibit their work in an exceptional gallery space in a unique nineteenth-century stone barn. Exhibits, lectures and educational workshops, concerts and other events are held in this adaptively reused historical building on the grounds of a former estate, now Waveny Park. In 2014 the Center received the Editor’s Pick of Moffly Media’s Best of the Gold Coast. More information about the Center and the current exhibit can be found at

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