High Country: Red Belly Honey gears up for Food & Wine Classic in Aspen

Strawberry Honey Ice Cream
Matt Armendariz

After a one-time edition in September last year, superfans of the Food & Wine Classic in Aspen have a much shorter wait for the return of the famous culinary festival.

High Country Quarterly Content Contributor Joline Rivera will also be returning, bringing her beloved Red Belly Honey. — a superfood naturally infused with hemp by bees on a California farm.

“Red Belly Honey is thrilled to be invited back to the Food & Wine Classic in Aspen. This further reinforces the value and importance of our nature-infused CBD honey and the growing interest that food is medicine – this is not only healthy, but tastes amazing,” said Rivera, also founder of culinary cannabis magazine Kitchen Toke.. “Chef Derek Simcik, Director of Culinary Operations for Sage Hospitality Groupjoins us again with Chef Ryan Rau, Executive Chef of Urban Farmer in Portland – so good that they just opened a new location in Denver.

Since its presentation at the Food & Wine Classic in Aspen in 2021, Red Belly Honey has made its way onto the shelves of all seven natural grocers in Erewhon Market in Los Angeles, along with the launch of Rbel Bee Honey Gummies – microdosed with 5.1 milligrams of CBD per 17-piece pack blended with passion fruit, citrus, and cayenne pepper. Rivera will also engage in a retail partnership with Lululemon’s experiential store concept. in Chicago, where she is based, on June 1.

Rbel Bee Honey Candy
Courtesy of Red Belly Honey

During the already sold-out Food & Wine Classic in Aspen later this month (June 17-19), Rivera and his team plan to serve two infused dishes as an official exhibitor in the Grand Tasting Pavilion: a Sesame Red Belly Honey baked bun stuffed with sweet mushrooms and ‘nduja; and a charred watermelon marinated in Red Belly honey and ginger with coconut gel, cucumber granita, tangerine pearls and candied hazelnuts.

Red Belly Honey and Rbel Bee Gummies will also feature in a freestanding, VIP-only “Chill Lounge” at Here House, where special guests are invited to take time out and relax during the whirlwind of a weekend. Until then, start summer off on a sweet note with two Red Belly honey recipes to try at home. And remember, honey is always better than sugar!



  • 1 pint ripe strawberries, rinsed, hulled and halved • 1⁄2 cup sugar, divided use
  • 2 tablespoons powdered milk powder
  • 1⁄4 teaspoon xanthan gum
  • 3 ounces cream cheese, room temperature
  • 1⁄2 cup red belly honey
  • Rbel Bee Honey Gummies for garnish, optional


  • Toss the strawberries with half the sugar and spread on a baking sheet.
  • Roast in a preheated 375 F oven for about 15 minutes. Cool.
  • Combine remaining sugar, powdered milk, xanthan gum and salt in a small bowl and mix well; put aside.
  • Mix the milk, cream and glucose in a medium saucepan. Heat liquid, add cream cheese and dry mix.
  • Let simmer for a few minutes. Cool slightly and stir in the honey, add the strawberries and their juice and refrigerate for several hours or overnight.
  • Add strawberries and refrigerate until thoroughly chilled, at least 6 hours or overnight.
  • Process into ice cream mix according to machine instructions. Top with Rbel Bee Honey Gummies.

Yield: Makes about 4-6 servings.

Beets, watercress, goat cheese and raspberry honey vinaigrette
Matt Armendariz



  • 2 pounds medium orange and red beets
  • 2 tablespoons red belly honey
  • 1 small shallot, finely chopped
  • 1 tablespoon of champagne vinegar
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon ground black pepper
  • 1⁄2 bunch chives, chopped


  • Rub the beets with olive oil and roast them on a baking sheet lined with parchment paper for an hour or until they are easily pierced with a fork.
  • Cool, peel, quarter and transfer to a mixing bowl with the watercress.
  • In a blender, purée the raspberries, honey, shallot and champagne vinegar with salt and pepper. Slowly add oil to emulsify.
  • Toss vegetables with desired amount of dressing.
  • Adjust the seasonings, sprinkle with pieces of goat cheese and sprinkle with pecans and chives.

Yield: Makes 4-6 servings.


About Author

Comments are closed.