Monday, November 9, 2009

Tea Pairing with Kashi at Sundance Resort

One of my favorite things to speak on about tea is pairing it with food and tea cuisine.  I just recently returned from the Sundance Resort in Utah where I had pleasure to do both.  Kashi was holding a symposium on health and I was asked to put together a 2 hour lunch for the attendees. 

I thought it would be fun to incorporate tea as an ingredient along with pairing teas to each course.  Working alongside Chef Mark of the Sundance Resort, we created a food and tea pairing luncheon. 

First Course
Organic Mixed Baby Green Salad
Utah Dried Cherries, Toasted Slivered Almond
White Rose Tea Vinaigrette

Pairing - White Rose Iced Tea with Simple Syrup

Main Course
Tea Dusted Utah Mountain Trout
with a Honey Lemon Herb Vinaigrette
served with
Kashi 7 Whole Grain Pilaf
Roasted Utah Beets

Pairing - Green Dragon Oolong Tea

Dessert Course
Trio of House Made Truffles
made with
Utah Amano Artisan Chocolates

Pairings - Dragon Well Green Tea, Shui Xian Oolong Tea, Golden Monkey Black Tea, Puerh Leaf Tea

After I gave a brief introduction to tea, the attendees were treated to a delicious meal prepared by the culinary team at the Sundance Resort.  For the dessert course, I wanted the attendees to participate in deciding what they thought paired best with each decadent chocolate truffle.  Working from light to dark with the chocolates as well as the teas we tasted and paired chocolate and tea.  The truffles and tea were wonderful and perfect end to the meal!

I hope this has inspired you to try pairing tea with your favorite culinary delights!

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