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
Duo of Ahi Tuna baha tuna bohea scented tartare / lemon citrus tea crusted loin
Coconut Almond Green Tea
Seared Diver Scallop with Masutake Mushrooms
lemon gingersnap tea consommé
Citrus Sorbet Oolong Tea
Gunpowder Tea Smoked Muscovy Duck Breast
rhubard compote, herb spetzle
Orange Blossom Oolong Tea
Summer Peach Sorbet infused with Pear Spice White Tea
Bai Hao Yinzhen White Tea
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.