Cooking With Tea

Finally, time to reflect on my recent experience of participating in the "Cooking With Tea Workshop & Luncheon" at the World Tea Expo. This was an outstanding experience that put my taste buds and tea spirit in overdrive. We had an opportunity to visit Executive Chef Vincent Pouessel and Pastry Chef Megan Romano in their professional kitchen at the Aureole. The ultimate experience for a "foodie" is to have an opportunity to be face-to-face with a professional chef in their space -- their kitchen.

Cooking with Tea Luncheon

Teas provided by Teas Etc.
 

Sunday, June 26, 2011

First Course

Duo of Ahi Tuna
baha tuna bohea scented tartare / lemon citrus tea crusted loin

Coconut Almond Green Tea

Second Course

Seared Diver Scallop with Masutake Mushrooms

lemon gingersnap tea consommé

Citrus Sorbet Oolong Tea

Third Course

Gunpowder Tea Smoked Muscovy Duck Breast

rhubard compote, herb spetzle

Orange Blossom Oolong Tea

Fourth Course

Summer Peach Sorbet infused with Pear Spice White Tea

Bai Hao Yinzhen White Tea

Dessert

Dark Chocolate Tart with Early Grey Tea Ganache

lemoncello gelato, candied lemon, pistachio crème

Oriental Beauty Oolong Tea

As you can tell, this will definitely go down as one of my "favorite tea experiences" ever.