04
/
Apr
Chantilly Tea's "Cooking with Tea Class" was Divinely Delicious!!
"Cooking with Tea"
This past Sunday we held our "Cooking with Tea" class and presented recipes and ideas for using loose-leaf tea as a cooking ingredient...the list is endless! We started off with a tea toast appetizer of wheat baguettes with goat cheese, figs and arugula drizzled with a Lemon-Vanilla pu'erh infused honey and served a Cabernet Sauvignon infused with our White Ambrosia tea.
We shared the different ways to infuse with tea--from cold brews to heat and talked about the diverse methods of cooking with tea. At this point, everyone had the opportunity to create several of their own tea-infused rubs to take home. Everyone thoughtfully selected teas and spices for their packets. Quite a science!
Then we worked on the Caramel Toffee Pu'erh Pork Tenderloin (we used tea as both a rub for the pork and infused the sauce as well). The second wine was a Chocolate Strawberry infused Pinot Noir. Along with the pork, we demoed Lemon Ice green tea infused vegetable couscous and Japanese Bancha sauteed Swiss chard with a tea vinaigrette arugula salad. To top off the meal, we did a Chocolate Mint tea panna cotta with chocolate garnish. Overall, the afternoon was filled with delightful conversation, cooking, and tea!
Watch for more classes this summer & fall!!
