When I went to Spur Friday night, I was looking forward to one of their craft cocktails and one of my favorite small bites in all of Seattle: their Sockeye Salmon Crostini with mascarpone, caper and pickled shallot. I got those two things, but I left most enchanted with dessert, perfect in every way.

It was seasonal, artfully composed and delicious. I’ll try my best to describe it: A very thin layer of fluffy sponge cake moistened with a super rich, very forward Leatherwood Honey, surrounded by three small Jasmine meringues, two lovely ovals of peach sorbet and slices of fresh white peaches. Beneath the sorbet and the meringues was something crumbly and yummy and when I asked about it, I was delighted to hear that it was crushed, dehydrated peach skin. (White peaches — so fresh and floral — have a short window, so go now before it’s off the menu.)

What really stood out for me though was the honey, so deep, not cloyingly sweet and almost musky in flavor. If you’re at all into honey, you should know that Leatherwood Honey is considered a rare delicacy and comes from the blossoms of the endangered Leatherwood trees in the Tasmanian forests. The Slow Food Movement has categorized it as a “heritage” food, and the movement’s “Ark of Taste” group tries to “preserve at-risk foods that are sustainably produced, unique in taste, and part of a distinct eco-region.” Excessive logging and burning of the Tasmanian leatherwood forests could stop pollination and prevent Tasmanian beekeepers from cultivating their prized honey there.

For more info about the honey and the effort to save the Tasmanian forests: http://www.saveyourleatherwoodhoney.com/