The Memphis Wind and Food Society returned to Blue Honey Bistro for the November dinner. Since the last visit Chef/Owner Drew Byran was selected as a 2025 James Beard semi-finalist for best chef Southeast region. The quaint bistro is operated by Drew and his wife Courtney who agreed to close the restaurant and host the private event. Dinner Chairmen Chris Lamberson and Jerry Marshall worked closely with Chef Drew to create the menu and the cellar committee to pull notable wines from the society's cellar. The poached Faroe Island salmon paired with the 2011 Markus Molitor Schiefersteil Riesling reminded many members how outstanding and versatile a quality dry Riesling can show. Everyone departed with a full appreciation why it's difficult to score a reservation at one of the top dining spots in the Memphis area.