The Washington Post has published an article about Bresca and the Honey Bee and its owner Krista Kern Desjarlais.
Kern Desjarlais never stops experimenting. Her latest creation: artichoke ice cream. Basing her technique on a French recipe that dates back to 1825, she poaches fresh artichoke hearts in a sugar syrup with vanilla, and orange and lemon zest, then purees the mixture and folds it into a sweet cream base. After the ice cream is done, she tops it with candied grapefruit and toasted pistachio. This recipe seems to meld her interest in history, food and creating flavors that few have tasted before.