Review: Restaurant Confluence in Carefree a new breed of fine dining | Green Pumpkin Seeds Kernel

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He watched nervously as I stepped over the tangle of vines — the umbilical cord that carries the water and nutrients to the pumpkin. “Be careful,” he said.

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Adam Hegsted’s newest restaurant celebrates one of his favorite, local, natural ingredients. Honey isn’t found in every menu item at Honey Eatery & Social Club – but almost. The Scotch egg is served with honey mustard. The house burger comes with honey-bacon jam. The pulled pork sandwich features honey-vinegar sauce. The Honey Fried Chicken is topped with honey butter. The cedar-cooked Idaho trout includes a honey glaze. Breakfasts come with toast with honey. Anyway, you get the idea. Entrees are contemporary, fun and elevated comfort foods at approachable price points – something for which Hegsted is known. The eatery, located on the main floor, is open for breakfast, lunch and (very) early dinner. It offers an eclectic, boho-chic vibe. The ceiling is high and tan-painted pressed tin. Chairs are metal and colored orange, yellow, white and black. Stained glass evokes honeycomb. Murals on the walls feature flowers and a honey bee. The subterranean tapas bar and lounge, or social club, is open evenings. The focus here is craft cocktails and small plates. The ambiance is more intimate than upstairs, with low lighting and a low-slung ceiling, exposed red brick and dark, tufted armchairs. 317 Sherman Ave., Coeur d’Alene. (208) 930-1514. honeyeateryandsocialclub.com.

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The growing process starts in the spring when he starts heating the soil in his backyard with underground coils.

Remove the dill fronds from their stalks. Chop the fronds and add to the mackerel together with the crème fraîche. Coarsely grate the beetroot and fold gently and briefly into the mackerel. (If you over-mix, you will end up with a bright pink paste.) Cover and refrigerate until needed.

“Dill Atlantic Giants are much larger than your traditional pumpkins,” he said. “The potential for massive size is just so much greater than what you would find in a standard variety. You could get the seeds from one of those pumpkins, put them in the best garden in the world, and they’re still unlikely to get over 100 pounds.”

“To say there are no other crops that a farmer could grow in Half Moon Bay is ridiculous,” said Virginia Turezyn, who works at a business advisory firm and is running for city council on the same ballot as Measure GG. “They could grow Brussels sprouts. They can grow other stuff. . . . Everybody thinks [cannabis] is a cure-all and a panacea, but I’ve read tons of research that highlights tons of negative implications for the community, for crime, for youth and for the stench.”

Emily von Euw‘s Berry Fruit Tarts With Chia Seeds are all fruit and the crust is nut-free, made from only dried dates, raisins and figs. The filling is banana cream and obviously the topping is simply sliced strawberries and kiwi. There is chia in the banana cream because chia is a rock star. These are absolutely bursting with color, flavor, and life. Go ahead and use whatever fresh fruits you have, and top these off with little goodies like cacao, goji berries, or coconut flakes.