Tea Stands Out in Fine Cuisine

Tea Stands Out in Fine Cuisine and on Restaurant Menus in 2011
(from a press release)

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.

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 Creme 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. For more info and registration, visit www.WorldTeaExpo.com

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