Fairmont bee art and goats

VANCOUVER, MONTREAL-Fairmont Waterfront Vancouver has asked local artists to paint its beehives, while The Fairmont Queen Elizabeth recently adopted a goat to provide cheese.

These days, there's a real buzz over these million dollar views at The Fairmont Waterfront where a collection of five new hives have been created by the students of Emily Carr University of Art & Design and Capilano University's IDEA Program. Just over 400,000 honeybees now call this collection of living art their homes in the north facing 2,100 square foot lush harbour garden.

The resident bees produce honey and The Fairmont Waterfront anticipates over 600 lbs. of liquid gold for the 2010 season. Unlike many parts of the world where ‘colony collapse disorder' is a concern, the hotel's resident bees are thriving.

Guests of the hotel are invited to join the weekly garden and hive tours conducted by director of housekeeping and resident beekeeper, Graeme Evans, and learn more about the hotel's leading sustainability practices. With over 60 varieties of herbs, edible blooms, fruits and vegetables benefiting from the work of the honeybees, executive chef, Patrick Dore and his brigade harvest the freshest produce and honey for use with the hotel's restaurant and lounge menus.

Blanche Neige produces cheese for Fairmont Queen E

And while chef Dore benefits from rooftop produce and honey, Fairmont The Queen Elizabeth in Montreal has recently adopted a goat, affectionately named Blanche Neige (Snow White), to make the hotel's signature cheeses for the legendary Beaver Club.

A registered "show goat" with an impressive pedigree, Snow White was adopted from the local Fromagerie du Vieux St-François as part of the property's ongoing commitment to supporting local cuisine and small artisan producers. While living at the fromagerie, Snow White will produce cheese for the menu at The Beaver Club, as well as for sale at the Fairmont Store.

The Beaver Club's chef, Martin Paquet, will be using the goat cheese in a variety of dishes to complement the restaurant's renowned cuisine, from entrées to desserts, including Asparagus Bundle with Goat Cheese and Confited Cherry Tomatoes; Snow White Iced Nougat and Snow White Cheesecake with Red Berries.