Last week The Polar Bear and I traveled to Willamette Valley in Oregon to visit the wineries that are represented on our Bizzi’s wine list, and to try a few more wines that may be coming onto the list.  If you’re so inclined, we”ll be attaching a couple of pics from our trip.  Examples of our days in Willamette:  lovely Jenn, from Left Coast Cellars, one our very favorite wineries, gave us the cook’s tour of the place (and a taste of everything they had — from fresh grapes just squeezed to new vintages … and then fed us local cheeses with fresh bread.  It’s a tough life having to taste delicious wines all day, but I’m actually glad to be home.  If you want to see more pictures, just ask!  I’ll give you the whole travelogue (not to be confused with monologue).

This weekend, we’ll be serving Crispy Chicken Thighs with Red Wine Barbecue Sauce, Goat Cheese Grits, & Braised Collard Greens.  Wow, indeed.
Feet (and feed) on the ground….
Queen Bee & The Hive

Willamette Valley

Weekend feature: Our Hand-cut Salmon en Croute with Almond Rice & Seasonal Vegetables.

Still room for A Fall Night to Remember, Saturday, November 8….

Next week – Willamette Valley wines!

Queen Bee & The Hive

Sauerbraten And “A Night To Remember” Menu

Yesterday gets chalked up to “one of those days”. Do you ever have the feeling that things are going just a little too smoothly, and that maybe, just maybe, pride does go before a fall? In any case, I was cheerily zipping around getting ready to open up for the week, and was lugging a huge load of restaurant supplies into our refrigerator/freezer room when that little red light went off in my brain — something was awry. I would say “long story short” but I’m going to give you the whole sad episode. In our new (and very large) freezer, a bracket broke on the top shelf. That made the shelf fall, which opened the freezer door, which sent unbelievable amounts of frozen food to the floor (and kept the door open). This bracket must have broken Saturday night after we closed. I spent six hours discarding everything from our freezer, sanitizing the floors, walls, and freezer, and re-stocking said freezer. Our chef also had to work all day ordering previously un-needed foods from our food purveyors.

But we are going to have a great week anyway! Sauerbraten, a delicious German pot roast, Semmelknoedel (Bread Dumplings), & Seasonal Vegetables will be featured this weekend. Our Cheese of the Month is Polder Blanc Gouda, a mild & creamy goat cheese from Holland.

Please make reservations for our Annual Fall Night to Remember(Menu Here) which will be held Saturday, November 8th! A good time will be had by all.

Here’s to good luck — keep calm & carry on!

Queen Bee & The Hive


October starts this week, so with it comes some German features! As most of you know, our chef is German, and hearts making Oktoberfest fare, so we will bow to her wishes and offer, for the weekend, Rouladen (Beef flank steak rolled around gherkins & bacon with mustard, then seared and slow roasted) with Gravy, Braised Red Cabbage, & Spaetzle. As I always say to The Polar Bear, “It doesn’t get any better than this!” to which he always replies, “That doesn’t make any sense,” to which I then respond, “Whatever!” and roll my eyes. Maybe he just doesn’t get me.

Live music by Jan Ryberg on Wednesday, October 1st, starting at 6:30 p.m., so join us.

Our Fall Night to Remember is Saturday, November 8th. $60 per person, five courses. Wines and other beverages will be offered to suit each of you! We will post the menu this week — suffice it to say that it will be absolutely delicious.

Our best to you!

Queen Bee & The Hive


Salmon Pineapple Corn Salsa

So my sister’s birthday was Monday, and as a birthday gift, my other sister and I drove to Springfield, Missouri and cleaned out closets for a couple of days. Ahh, the therapy of clean closets. Priceless. Don’t ask, though, I can’t be bought to clean out any more for awhile!

This weekend we’re serving Salmon with Pineapple-Corn Salsa, Basmati Rice, and Asparagus. That should close out summer in the best style!

And don’t forget our “Fall Night to Remember” which will be held on Saturday, November 8th. The menu includes such tastebud teasers as Branzino (Mediterranean Seabass), Escabeche, French Onion Soup, Chocolate Crepes….

See you soon!

Queen Bee & The Hive

Coffee Crusted Pork Loin

We are basking in the glow of cooler weather, and that makes our creative juices get rolling. We’ll be serving up Coffee-Crusted Pork Loin with Fingerling Potatoes & Creamed Spinach on the weekend, and Asparagus & Pancetta Flatbreads during the week (until they run out, of course).

Wednesday night we have live music! Mary Rozanski will be serenading us in the evening on the piano — she has been in the area tickling the ivories for a few years, and we are tickled that she can join us, and hope you will, too.

Thursday (September 18) we will be closed after 4:00 p.m. for a private event, so be sure to make your plans around it!

Lastly, mark your calendars for Saturday, November 8th for our annual Fall Night to Remember. Menu to follow….

See you soon.

Queen Bee & The Hive

Filet Tortellini

This weekend we’ll be featuring House-made Tortellinis Stuffed with Beef Tenderloin & Bleu Cheese Topped with a Cream Sauce. These tender treats will go fast, and when they’re gone, that’s it!

Also, mark your calendars for Wednesday, September 17th — we will be listening to piano playing by Mary (and tapping our feet and humming — in my case very badly).

Enjoy this near-fall weather!

Queen Bee & The Hive


Sound absorption — that’s our next project. You’ll see us trying a few new methods for reducing the noise at Bizzi’s — helpful for those of us that have loud, giggly voices (yes, I admit it — my voice can carry, annoyingly, across a crowded room, and, according to The Polar Bear, in what might be grating harshness).

This weekend we’ll have fresh house-cut Redfish with Butternut Risotto & Arugula Pesto — bridging the gap between summer & fall. Also, we will be listening to Jan Ryberg playing his classical guitar magic on Wednesday evening — join us!

Queen Bee & The Hive

Pork Belly

School’s back in (hate those school zones, but love the kids back in study mode)!  This weekend we are getting a little crazy:  Crispy Beer-Braised Pork Belly served with White Wine Lentils & Braised Greens with Spicy Red Pepper Jelly.  Lots of other jams and jellies are up for your nibbling pleasure, too.


Queen Bee & The Hive

Pork Noisette

Sometimes I think I would have been a good pioneer woman. Then something happens to prove me wrong. Our dishwasher went out last week (no, I don’t mean the nice guys that wash our many, many dishes, but our mechanical machine that has now become an expensive boat anchor). After spending hours washing flatware, plates, and, worst of all, pots & pans, I’m firmly relieved to live in a time when one can load up a machine and the dishes come out sparkling. Some days I just have to say, “It’s only money.” Unfortunately I say that a lot of days.

But I digress. As the summer melts away, we’re serving up several dishes that include watermelon (mmmm), and this weekend we will be featuring Pork Noisette (Tenderloin Medallions) Topped with White Wine/Mustard/Demi-Glace and served with Sauteed Red Cabbage & Roasted Root Veg. Enjoy it!

Have a great week — Queen Bee & The Hive