A Sensory Journey Through Chef Richard Sandoval’s Viva Abejas Tasting at tán

April 8th, 2025 – On an otherwise ordinary Tuesday night in New York City, a discreet doorway into tán opened into something far more enchanting — a candlelit evening of flavor, finesse, and thoughtful indulgence. Hosted by the globally celebrated Chef Richard Sandoval, the Viva Abejas tasting menu was a curated culinary experience with a deeper sting of purpose: to spotlight the vital role of bees in our ecosystem, one bite at a time.

The evening’s exclusivity was evident the moment you stepped in. tán radiated a hushed, almost cinematic kind of elegance — softly lit interiors, intimate table arrangements, and a sense that each guest had been specially selected. Whether whispering across a romantic table for two or immersed in spirited food conversation, everyone seemed to lean in a little closer, drawn together by a shared reverence for good food and an even greater cause.

The Viva Abejas initiative, launched by Chef Sandoval in collaboration with The World Bee Project, is a global call to consciousness. To date, the initiative has reached more than 60,000 students around the world, teaching the next generation about pollinator preservation, sustainable agriculture, and the intricate ties between bees and our food systems.

But education, in this case, was best delivered through experience — plated with care, and paired with a pour.

The meal began on a bright, oceanic note with the Coconut Tuna Ceviche, delicately infused with orange blossom honey. A standout dish that practically shimmered with freshness, it was a personal favorite — clean, cool, and kissed with citrus. The balance between sweet and briny was masterful, evoking the kind of dish that makes you pause between bites.

From there, a Charred Avocado Salad dusted in bee pollen brought earthy depth and smokiness, while the Duck Confit Tacos — drizzled in agave honey — delivered a rich, velvety mouthfeel without ever veering into excess. They were soft, savory, and soulfully satisfying.

Then came the Braised Short Ribs, glazed in a honey reduction that added just enough sweetness to counter its slow-cooked intensity. The finale, a Honey Cheesecake flambeed with Alma Finca Orange liqueur, closed the experience on a caramelized note — creamy, warming, and indulgent without being overpowering. Simply put, it was good — the kind of dessert you remember days later.

Each course was complemented by Alma Finca’s honey-forward cocktail collection, a thoughtful touch that elevated the experience without distracting from the food.

The Honey Lavender Margarita opened with aromatic softness, while the Scarlett Blossom introduced a playful splash of fruit. The Honey Symphony felt like the cocktail equivalent of spring — layered, delicate, with just the right hint of sweetness. For those abstaining, the Golden Melody, a honey and orange mocktail, held its own with zesty sophistication.

Midway through the evening, guests enjoyed a 30-minute cocktail session, adding a tactile, interactive layer to the event. Shaking up drinks alongside mixologists in such an intimate setting only deepened the sense of connection — to the ingredients, to the mission, and to each other.

There are dinners that satisfy, and then there are those that resonate. This was the latter. Between the intentionally crafted dishes, the curated cocktail pairings, and the soft-spoken elegance of the space, Chef Sandoval’s Viva Abejas event at tán served more than a meal — it offered an invitation to think, taste, and care more deeply.

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