this is chad minton chef of the jer-ne restaurant here at the beautiful ritz-carlton marina del ray hotel and spa. today, we're going to make a fantastic marinade or glaze for grilled meats. works beautifully in salads. we're going to make balsamic fig honey. now, what we're using today is liquid honey. and commercially, there's 3 different varieties of honey available. there is liquid honey, which is what we're using today, which is the most popular. it's also pasteurized. we have crystallized honey, which is unpasteurized honey. and that's kind of the chrystally, cloudy stuff. and you have to actually heat it to get it to look like this. and then you can also get honey still in the comb. and the honey comb is also edible. so, i just simply cut these beautiful figs in half. in they go. we're going to simmer for a half hour, then we'll strain it. and we've got a fantastic marinade. works beautifully on poultry, beef, and again, beautifully in salads. the only thing we want to do is make sure we don't get it too hot. because all of this sweet stuff in there, it's going to be prone to burn.