The Fairmont Olympic hosted their annual Bee Olympic Celebration, which began on the rooftop with a honey bee introduction from master beekeeper and Executive Chef Paul Shewchuk. We knew we were in for a special night when an intimate group of us gathered in the typically off-limits rooftop space to learn about how Chef Shewchuk and his team are incorporating this honey into the food, drinks and desserts they create.
In its seventh year, this live-culinary event raises awareness for the responsible farming of heritage breed pigs through eating and drinking. Eating for a cause has never tasted so good. The weekend begins with charity dinners on Friday and Saturday followed by the head-to-toe, nationally celebrated Cochon555 at the Fairmont Olympic Hotel on Sunday afternoon. Five chefs compete with five heritage breed pigs in a friendly competition for a cause. The food is hyper-local; eating for a cause has never tasted so good.
Fairmont Olympic Hotel celebrates the extraction of honey from its rooftop apiary with a special menu and a new honey cider from Seattle Cider Company. Earlier this month, Chef Gavin Stephenson extracted about 600 lbs. of honey from his his fifteen beehives on the rooftop of the Fairmont
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