The Floating Island Workshops

Last year, Bill Smith, a nationally recognized Chapel Hill chef, cookbook author and frequent forager, took Floating Island Workshops Director Kim Sunee on a trip to procure ingredients for one of his signature desserts at Crook’s Corner: honeysuckle sorbet. Chef Smith will host an exclusive lunch during our 2010 Chapel Hill workshop. (Full details in a future post.)

Making the sorbet:

(Sadly, Chef Smith’s honeysuckle sorbet is a spring dessert and will not be available for our lunch.)