From: Fine dining chef Adam Navidi, Hyatt Regency Huntington Beach/owner, Chef Adam Navidi's Signature Cuisine, Huntington Beach, CA. Yield: 24+ pieces. 4 oz. Bellwether Farms San Andreas Cheese (½" cubed) or manchego cheege 4 oz. cantaloupe (melon-balled) 1 Tbsp. ground cumin 1 oz. local Orange Blossom Honey On small cocktail fork or cocktail pick, stick cheese then fruit ball; display neatly on serving tray. Squeeze a small drop of honey on fruit or cheese, and sprinkle with ground ...

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