![Dan Klein, executive chef at The Marquette Hotel, left, and Mark Lowman, banquet chef, harvest honey on the rooftop at the Marquette in downtown Minneapolis Thursday, October 22, 2015. ] (LEILA NAVIDI/STAR TRIBUNE) leila.navidi@startribune.com BACKGROUND INFORMATION: Honey from The Marquette Hotelís rooftop ìbee hotelî is harvested for use in cocktails and dishes at the hotel. The dishes include: honey cider vinaigrette, honey candied pecans, the cocktails Honey Bubbles (made with](https://arc.stimg.co/startribunemedia/TIMWOQ635OEITPXFWLJZKUXCIY.jpg?&w=1080)
The Marquette Hotel's rooftop is buzzing in Minneapolis, and producing a sweet ingredient for dishes and cocktails at the hotel.
Dan Klein, executive chef at the hotel, left, and Mark Lowman, banquet chef, harvested honey from the rooftop combs on Thursday.
The honey will take a short trip down to the kitchen to be used in the hotel's honey cider vinaigrette; honey candied pecans, and the cocktails Honey Bubbles (made with Mount Gay Rum, honey, fresh lime and champagne) and the Bee's Knees (St. Germain, gin, honey and fresh-squeezed grapefruit juice).
![Honey is harvested from the rooftop of The Marquette Hotel in downtown Minneapolis Thursday, October 22, 2015. ] (LEILA NAVIDI/STAR TRIBUNE) leila.navidi@startribune.com BACKGROUND INFORMATION: Honey from The Marquette Hotelís rooftop ìbee hotelî is harvested for use in cocktails and dishes at the hotel. The dishes include: honey cider vinaigrette, honey candied pecans, the cocktails Honey Bubbles (made with Mount Gay Rum, honey, fresh lime, champagne), and The Beeís Knees (m](https://arc.stimg.co/startribunemedia/T2AR2H552F7SRQIAUAU5I6BQMA.jpg?&w=1080)
