Still canning — last week it was onion marmalade, peanut butter, and a few types of pickles. This week we’ll slow it down and finalize our summer menu (yeah, I know it’s officially summer, but not for us until we print the menus). Several new things that take advantage of our supply chain!

For the weekend, we will feature Quail with Wild Rice-Cornbread-Sausage Stuffing and Seasonal Veg — while it lasts. We found a great source for quail that is local and all-natural. Helps that it’s also delicious. Other bistro features throughout the week, too.

Stay chillaxed!

Queen Bee & The Hive

Blackberry Jam

So last week one of our customers brought us some freshly picked blackberries from his back yard — so we made blackberry jam. Then we got inspired and made jams like crazy — strawberry, Texas peach, and orange marmalade(all for sale!). Whew! Hot work, but great with toast in the morning (or evening, for that matter).

This weekend we’re featuring Shrimp Etouffee — with just enough heat to cool you off! And (nearly forgot to mention) we have Herb Cured Salmon with all the accoutrements as an appetizer (yum).

Mini-martinis Tuesday, Wednesday, Thursday; wine flights for the weekend. Stay cool, all.

Queen Bee & The Hive

Anniversary Wine Descriptions

After three years of being Queen Bee, I’m still learning, but in the beginning I was knocked about relentlessly (and daily) by my own mistakes.

The second week we were open, I made a lovely (and large) batch of foccacia bread. Forgot the olive oil. Looked good, but was potential anchor material, not to mention hard on the teeth. Then for our first big dinner event, I baked a spectacular Cheesecake (and then actually served a couple of slices) before it was discovered that I left out the sugar. So my lesson: taste everything (not good for my hips, but definitely good for you customers)!

So our three-year anniversary is this Saturday, June 7th, and we have tasted every single dish and wine that we’ll be serving. The food is great as always (at least since we started tasting every single batch of everything) and the wines are stunning! Keep reading for a short description of wines to go along with the dinner menu. Make your reservations!

Thanks to you who have put up with my many boo-boos!

Queen Bee & The Hive

Wines for 3-Year Anniversary Dinner – June 7, 2014

Left Coast White Pinot Noir (2012) – Willamette Valley, OR
Left Coast Cellars, an award-winning estate winery in Willamette Valley, Oregon, is one of our staff favorites. This particular wine is a very pale pink with a fresh white flower and stone fruit nose. The taste opens with richness and balanced acidity – peach, poached pear, Rainier cherry, and has a long mineral finish. Left Coast Cellars has only made this particular varietal for a few years, and we thank them!

Costa de Oro Chardonnay (2011) – Santa Barbara, CA
This wine carries apple, lemon, wood toast, and caramel on the nose followed by pear and dried pineapple on the palate, with a nice balance of lemon and vanilla cream on the mid-palate and finish. Has a nice texture and refreshing acidity – and won the Gold Medal at the San Francisco Wine Competition.

Amity Vineyards Gamay Noir (2011) Willamette Valley, OR
This Gamay Noir is from Amity Vineyards, another award-winning winery here from Willamette Valley that was recently sold to Union Wine Company when the owner decided it was time to retire. With qualities similar to Pinots, Gamay has its own unique personality. This wine is light-bodied but lush, full of fresh fruit, and laced with notes of herbs and spices. Its focused acid and pleasant texture make it a perfect choice with either of our Bizzi’s salads!

B Wise “Trios” Proprietary Red Blend (2008) – Sonoma, CA
This very elegant red blend is composed of 71% Cabernet Sauvignon, 15% Syrah, 9% Merlot, and 5% Petit Verdot. A lovely and big red with layers or wild berry, cherry, and red plum accented by violet, cedar, cacao, and star anise. The winery is located high above Sonoma Valley on Moon Mountain, and the winemaker, Brion Wise (B Wise) has quietly been making his mark on the wine world with winning Bordeaux-style blends. This one is even revered by The Polar Bear.

Graham Beck “Bliss” Demi-Sec (NV) – South Africa
A perfect end to our wine dinner – this delectable bubbly is light with lemon curd, peach, and yeast aromas with crispness, effervescence, and hints of butterscotch, honey, and praline. It is a blend of 54% Chardonnay and 46% Pinot Noir, and will knock your socks off.

Anniversary Wines

Well, apparently my lack of technical expertise is matched by most of us at Bizzi’s. So here are the wines for the 3rd Anniversary Wine Dinner to be held Saturday, June 7:

– Left Coast White Pinot Noir (2012) – Willamette Valley, OR
– Costa de Oro Chardonnay (2011) – Santa Barbara, CA
– Amity Vineyards Gamay Noir (2011) Willamette Valley, OR
– B Wise Trios Proprietary Red Blend (2008) – Sonoma, CA
– Spirit of the Andes Sparkling Torrontes (NV) – Mendoza, Argentina.

These are all beautiful wines and are paired for maximum impact with our dinner menu – which is being reposted as we speak. We have added an additional entree choice also! (Click here to see updated menu)

Remember that we have martini flights Tuesday through Thursday and wine flights on Friday & Saturday!

Enjoy this nice damp weather!

Queen Bee & The Hive


Several items of note this week:

On Friday evening (May 23), we will be featuring Wild-Caught Pacific Rockfish with Risotto and Sage Buerre Blanc. We are closed to the public on Saturday (May 24) for a Private Event, so be sure to come in on Friday!

Make your reservations for our Third Anniversary Wine Dinner — Saturday, June 7th. Five courses, five wines – $75 per person. If I knew how to post the wines for the dinner on our website, I would, but they’ll be posted by someone slightly more technically literate than I am tomorrow. It’s painful to be such a dork.

Remember our Martini Flights on Tuesday, Wednesday, & Thursday. Wine Flights on Friday.

We’re picking herbs & arugula out of our little garden, so that little bite you get when you eat our House Salad is all us!

Have a great week, all.

Queen Bee & The Hive


P.S.  We’ve also added a dozen or so new wines, including such gems as 2010 Chateau de la Maltroye Chassagne-Montrachet 1er Cru, 2010 Morley “En Famille” Pinot Noir, 2008 Palazzo Napa Red Blend, 2011 Failla Coombsville Chardonnay. And that’s just the beginning. Drop by to see what else we have stashed away.

3 Year Anniversary

Music is primal.  We had our Tarrant Community Choir concert last week, and it was simply magical (in part because our illustrious choir directors did not make me lip sync).  Music can get almost all of us to tap our toes and wiggle to the beat — that’s powerful.  As for me, I’m still humming our concert tunes in my quavery slightly off-key alto voice.  Torture for the kitchen crew at Bizzi’s.

Since this is rather late in the week, our Mini-Martini Flight will be offered tonight (Thursday) and next Tuesday through Thursday:  Mint-Lemonade, Mango-Lime, and Chocolate-Orange.  Citrusy indeed.  The Wine Flight this weekend is:  10 Span Chardonnay, Block Nine Pinot Noir, and Portillo Malbec.  Nice.

Our food feature is the epitome of spring:  House-made Pasta with Chicken, Artichokes, & Spinach and Topped with our Roasted Tomato Sauce.  It is lovely, and will run all this week.

As promised, I’ve attached our 3rd Anniversary Wine Dinner Menu(click here to see it!).  We’re still making final decisions on the wine selection, but so far, it is fabulous (and will be posted when complete).

Here’s to the healing power of music and to the rain falling on our dry land today!

Queen Bee & The Hive


Queen Bee & The Hive

Mint Week!

The Polar Bear was out of town for a week. The first two nights were bliss. I turned the air conditioning down to 73 degrees (anyone who rats me out is in big trouble), stretched out in the entire bed, and watched trash TV while eating nachos until the wee hours of the morning. The last five nights were also an exercise in excess and became just a tad miserable. He’s back, so I expect that I’ll be in bed on time (and on my own side) with lights out by 11. Also, no snacks in bed. Sometimes a scheduled routine is good for me (although I will never say that out loud).

Tuesday, Wednesday, Thursday this week our martinis are Lemon-Cucumber-Mint, Mint Julep (not quite a martini, but minty, in any case), and Mango Mojito. This weekend, our wine flight consists of three delightful reds: Mezzacorona Teraldego, Montevelho Red Blend, and Honoro Vera Grenacha.

Our feature this weekend is a lovely Seared Mahi with Pomegranate Reduction over Herbed Rice Pilaf.

Mark your calendars for our Third Anniversary Wine Dinner: Saturday, June 7th. Some teasers: Tuna Steak with Honey-Glazed Vegetables, Gravlax with Crepes, Tiramisu…. We’ll post the menu and the wines next week!

See you soon — Queen Bee & The Hive

Summer Fling

Nothing like having our employees asking off for Prom and High School Graduation to make us feel old! I won’t even mention that my youngest child graduated from high school 8 years ago (my oldest graduated 18 years ago). Sigh. Life comes at you fast, huh?

This week, we are taking advantage of the beautiful weather! We have for you the following yumminess (yes, it’s a word):

Mini-martinis: Strawberry-Balsamic, Parsley Collins, and Mango Cosmo
Wine Flight: Zolo Red Blend (Argentina), Cepasantiguas Tempranillo (Spain), and Portillo Malbec (Argentina). All red, all delicious.

And this weekend, Crawfish Etoufee! We also have some other features while they last — Beet, Walnut, & Goat Cheese Salad and Flatbread with Parmesan, Chicken, Tomato, and Cream Sauce.

And take your Vitamin D.

Queen Bee & The Hive

April Showers Bring May Herbs

This is the kind of person everybody hates: perky, cheerful & chatty in the morning, ready to go outside and plant stuff. That’s what The Polar Bear says, anyway. In any case, that is me in the spring (don’t even tell me that your heart goes out to The Polar Bear). I’ve been working tirelessly in the garden at home and now we’ve even planted an herb/veg garden outside Bizzi’s! That’s how enthusiastic I am when we’re in Daylight Savings Time (it’s the light — moving to Canada would be a real mistake). Come regular Central Standard Time, it’s back to being sludgy.

Anyway…we have Fried Calamari this week as an appetizer while it lasts, and then this weekend we will be serving up Seared Lamb Chops with Chimichurri over Garlic Mashers & Seasonal Veg.

Tuesday, Wednesday, and Thursday, we have a Mini-Martini Flight with a Mango-Lime, Serrano-Cucumber (with Light Lemon), and Appletini. Killah. Friday & Saturday our Wine Flight includes All Cabs — perfect with Lamb.

Happy Spring, everyone!

Queen Bee & The Hive


We listen (well, not The Polar Bear). Yep, this weekend we are featuring Cioppino — our delicious assortment of seafood in a stew of fresh tomatoes in wine sauce. Not just good, but good for you — your mama will approve. We also have three Martini Tasting choices for Tuesday, Wednesday, & Thursday: Pineapple Upside-Down Cake, Gin Citrus Rosemary, and Serrano-Bloody Mary, and a St. Francis Winery Tasting on Friday & Saturday (three varietals).

Be here or be square!

Queen Bee & The Hive