Tea stands out in fine cuisine, restaurant menus in 2011

Tea stands out in fine cuisine, restaurant menus in 2011

Tea makes giant strides in the culinary and food service world in 2011. World Tea Expo is hosting a special "Cooking with Tea Workshop." The event takes place at Aureole on June 26 in Las Vegas, Nev.

With its four-story wine tower, Charlie Palmer's Aureole at Mandalay Bay Resort & Casino certainly makes vino a focus, but it's premium tea that's also taking center stage at the AAA Four Diamond and Michelin One Star restaurant. Aureole is just one of many U.S. restaurants that are bringing tea to the forefront, a notable trend in the culinary world, according to 2011 World Tea Expo organizers.

To showcase the fast-growing movement of chefs turning to tea as an ingredient in dishes as well as a premium beverage for the menu, World Tea Expo is hosting a special "Cooking with Tea Workshop." The event takes place at Aureole on June 26 in Las Vegas, Nev.

"Tea is making giant strides in the culinary and foodservice world in 2011," explains Kim Jage, a tea expert and executive vice president of World Tea Expo. "We're seeing restaurants offer premium tea drinks on the menu and we're seeing innovative chefs—like the ones at Aureole—present some exciting, flavorful dishes that incorporate tea."

World Tea Expo's "Cooking with Tea Workshop" is open to restaurateurs, chefs, hoteliers and other foodservice leaders. Aureole's Executive Chef Vincent Pouessel and Pastry Chef Megan Romano are set to demonstrate some of their restaurant's offerings, which include both savory and dessert dishes that feature tea. Following the Workshop's demonstration, participants receive a private four-course luncheon—each course infused with tea.

Aureole uses tea in several dishes, including its: Green Tea Smoked Moulard Duck Breast with truffle parsnip puree, Glazed Fava Beans and natural duck jus; Tea-infused Chocolate Ganache with mountain berry Chambord and Eros Peppermint with a blood orange and vanilla bean scent; an Eros tea-infused Concord Grape Pound Cake; and a honey-orange pekoe-infused Crème Brulee. 

The "Cooking with Tea Workshop" is a limited-seating seminar at World Tea Expo, which takes place June 24 - 26 at the Las Vegas Convention Center. Registration for the Workshop and Expo is at www.WorldTeaExpo.com. Attendees receive shuttle transportation from World Tea Expo to Palmer's famous restaurant.

About Charlie Palmer's Aureole

Charlie Palmer's renowned Aureole at Mandalay Bay Resort & Casino enjoys a reputation as one of the finest restaurants in the United States. Palmer, who has been honored as the "Best Chef" in New York by the James Beard Foundation, opened Aureole at Mandalay Bay in 1999. Aureole earned the prestigious AAA Four Diamond Award each year since and received a Michelin One Star for 2008 and 2009. The main dining room has views of the one-of-a-kind wine tower that boasts an extensive collection of 4,500 selections with more than 60,000 bottles. For more information, visit www.MandalayBay.com.

About World Tea Expo

World Tea Expo 2011, which is the largest and most prominent event for the tea industry, caters to tea retailers, restaurateurs, food service leaders, hoteliers, spa owners and other business professionals who want to learn more about the latest opportunities and tea trends, which consumers can expect to see more of in the future. The event takes place at the Las Vegas Convention Center, June 24 - 26, and conference registration and details are available at www.WorldTeaExpo.com.

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