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20150619
Birmingham chef bringing bees to his restaurant



Beekeeper George Laborite checks the status of his 70,000 bee hive at his Plainville, Mass. home. The bees are busy collecting nectar to produce honey.

Chef Matt Fitchett hopes his honeybee colony at the Big Rock Chophouse expands from 8,000 to 15,000 this year.

The chef at the popular Birmingham restaurant spoke to Michigan Radio about his project, telling them he wanted “to be a part of a slow food movement.”

The Big Rock Chophouse, located at 245 S. Eton Street, has a garden that the bees will help pollinate. And then he will bring the honey to the menu, creating items that use the sweet product.

The restaurant won the American Culinary Federation 2014 Achievement of Excellence Award. Its menu includes steaks, sea food such as Maine lobster and Alaskan king crab legs, duck, skuna salmon, venison flank, short ribs, an egg burger, wagyu strip and buffalo strip.

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