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Get the Recipe Book EXPRESSIONS OF ART AND TEALEAVES 10 tealeaves TEABAGS. 10 COLORS. 30+ CULINARY, PASTRY & MIXOLOGY RECIPES. ENJOY IN THE LUXURY OF YOUR OWN HOME SPECIAL THANKS tealeaves is grateful to our partners, collaborators & friends that made it possible to share the tealeaves x collaboration with you. CONTRIBUTING HOTEL PROPERTIES AND RESTAURANTS Andaz West Hollywood The Beverly Hills Hotel Beta5 Chocolates Boulevard Kitchen & Oyster Bar Calistoga Ranch, An Auberge Resort Chez Christophe Chocolaterie Patisserie Conrad New York Delano Las Vegas Fairmont Pacific Rim Four Seasons Los Angeles at Beverly Hills WORDS FROM TEALEAVES Four Seasons Resort Palm Beach ABOUT THE COLLABORATION Four Seasons Hotel Toronto Four Seasons Hotel Vancouver tealeaves collaborating with reached out to 30+ world-class Culinary, Pastry & Mixology Juni artists. With plate and glass as their canvas, these masters Mandarin Oriental, Las Vegas of their craft created a “feast for the eyes” inspired by the tea + color + mood of tealeaves’ newly launched Mandarin Oriental, Miami Whole Leaf Pyramid Teabags. Mandarin Oriental, New York Omni King Edward Hotel Railtown Cafe The Rittenhouse Philadelphia Rosewood CordeValle The St. Regis Bal Harbour Resort The St. Regis San Francisco TABLE OF THE TEA ENTRÉE SERIES culinary recipes inspired by tea + color + mood CONTENTS THE TEA DESSERT SERIES pastry recipes inspired by tea + color + mood THE TEA COCKTAIL SERIES mixology recipes inspired by tea + color + mood ingredients steps ENTRÉE NO. 1 green meditations lobster green meditations lobster ENLIGHTENED CULINARY: 2 Lobsters | claws removed Warm up court bouillon infused with tealeaves Organic 3 L Court Bouillon | see below Long Life Green Whole Leaf Pyramid Teabags. Tie lobsters (2 x GREEN MEDITATIONS Citrus Crème Fraîche | see below 1.5lb) and remove claws. Cook lobster in court bouillon (body for BY EXECUTIVE CHEF ALEX CHEN Parsley Coulis | see below 4 minutes, claws for 6 minutes) and cool. Remove lobster from 3 sprig Sea Grass shells. Place crème fraîche in squeeze bottle and lay out all of the 3 sprig Nasturtium Leaves microgreens. Cut lobster and plate parsley coulis. Pipe on crème 3 sprig Fennel Flower fraîche and garnish lobster with herbs. Add a dash of sea salt to 3 sprig Wood Sorrel lobster. Enjoy! 3 sprig Chervil Stems court bouillon 3 sprig Chervil Add all court bouillon ingredients into a stock pot and court bouillon sachet bring to a boil. Turn heat down, simmer 20 minutes. Strain ingredients through fine mesh strainer and let cool. 3 g Star Anise 5 g Fennel Seeds long life green tea infusion 2 g Thyme Steep 3 bags of tealeaves Organic Long Life Green Whole 3 Whole Bay Leaves Leaf Pyramid Teabags in 3 cups of hot water for no more than Wrap all ingredients in a cheesecloth one minute. and secure with butcher’s twine citrus crème fraîche court bouillon Add whipping cream, kosher salt, black pepper and brandy into 80 g Shallots | 1 cm slices mixing bowl. Whip with whisk until soft (do not whip for too long 85 g Celery |2 cm slices to prevent the cream from splitting). Fold in tarragon, cover with 50 g Leek | cut into half rounds, 2 cm slices plastic wrap and refrigerate. 65 g Fennel Tops | fronds and stems, 2 cm slices 75 g White Button Mushrooms | 5 mm slices parsley coulis 5 g Celery Leaves Remove stems from parsley. Bring a large pot of salted water to 110 g Yellow Onion | cut in quarters, 2 cm slices a rapid boil. Blanch parsley in salted water for 60 seconds (do 5 g Tarragon not cool in ice, let parsley drain for 5 minutes, then squeeze it dry 13 g Parsley Stems by hand). Bring cream, milk, shallots, garlic and salt to a boil. Let 275 g White Wine simmer for 20 minutes or until garlic cloves are soft. Add parsley 1 Lemon | sliced 2 cm rounds to milk mixture and adjust seasoning. Purée on high in blender 1 Orange | sliced 2cm rounds until smooth, and cool on ice to preserve color. Wrap with saran 3.75 L Water wrap directly on the purée to prevent skin from forming. 40 g Kosher Salt 1 Lemon Juice | whole 3 tealeaves Organic Long Life Green Whole Leaf Pyramid Teabags citrus crème fraîche 100 g Crème Fraîche 100 g Whipping Cream 2 g Kosher Salt 1 g Lemon Zest 1 g Lime Zest 1 g Orange Zest parsley coulis 200 g Flat Leaf Parsley | no stems 300 g 2% Milk 100 g Heavy Cream TEALEAVES 130 g Shallots | cut into 2 cm ORGANIC LONG LIFE GREEN 130 g Garlic Cloves | stems removed 3 g Kosher Salt CREATED AT BOULEVARD KITCHEN AND OYSTER BAR steep with us @tealeavesco EXPLORE THE COLLECTION AT PALETTEFORYOURPALATE.COM ingredients steps ENTRÉE NO. 2 smooth sophistication sweetbreads smooth sophistication sweetbreads SOPHISTICATED CULINARY: Sweetbreads | see below Lightly dust the sweetbreads in flour and pan sear on all sides Scarlet Runner Beans | see below until crispy, adding butter to speed up process. Glaze the runner SMOOTH SOPHISTICATION Raspberry & Beet Jus | see below beans and the beets in raspberry & beet jus until warm. Lightly BY EXECUTIVE CHEF JONATHAN CICHON 1 cup Dandelion Greens grill dandelion greens on the grill and dress with raspberry Raspberry Vinaigrette | see below vinaigrette. Enjoy! oolong sweetbreads oolong sweetbreads Soak sweetbreads in milk overnight. Drain and rinse sweetbreads 2 Sweetbreads and poach slowly in court bouillon for 30-40 minutes. When 1 gal Court Bouillon cooked through, remove from liquid and let cool for 5 minutes. 2 tealeaves Organic Imperial Oolong Whole Leaf Pyramid Teabags Peel membrane or veins off of the sweetbreads, press lightly 1 tbsp. Rice between 2 trays and place in the refrigerator. Cold smoke the 1 tbsp. Sugar sweetbreads for 30 minutes using the tealeaves Organic Imperial Oolong Whole Leaf Pyramid Teabags, rice, sugar and scarlet runner beans cherry wood. Remove the sweetbreads from the smoker and chill. 1 cup Runner Beans runner beans 1 gal Chicken Stock Soak the runner beans overnight. Drain the water, add the beans 3 Onions | diced to a pot and cover with chicken stock. Add the onion, carrot 1 Carrot | diced and celery, a thick slice of bacon, salt, thyme and bay leaf. Cook 1 Celery | diced slowly until fully cooked and tender, about 1 hour. Let the beans 4z o Bacon Slab | Salt to taste completely in the liquid. 3 sprig Thyme 3 Bay Leaf raspberry & beet jus raspberry & beet jus Cook the beets in heavily salted water with some red wine 4 Large Beets vinegar. Simmer until cooked through. Peel the beets and dice. 1 Large Shallot Sweat shallot and garlic in a pan until translucent. Add whole 3 Garlic Cloves toasted coriander, star anise, black cardamom, mustard seed 1 . tsp Coriander and black pepper. Deglaze heavily with equal parts red wine and 4 Star Anise verjus. Reduce to a syrup. Add sauce bordelaise, cooked beets, 3 Black Cardamom Seeds sugar, thyme and fresh raspberries and simmer until reduced 1 . tsp Mustard Seeds by. Add in tealeaves Organic Imperial Oolong Whole Leaf 1 . tsp Black Pepper Pyramid Teabags. Season the sauce with raspberry vinegar and 0.5 cup Red Wine salt, and strain through a chinois. 2 cups Sauce Bordelaise 2 . tbsp Sugar raspberry vinaigrette 1 Thyme In a bowl, crush the fresh raspberries with the back of a spoon. 12 z o Fresh Raspberries Add olive oil and chiffonade of lovage. raspberry vinaigrette 12z o Fresh Raspberries 0.5 cup Olive Oil 1 tbsp. Lovage TEALEAVES ORGANIC IMPERIAL OOLONG CREATED AT THE RITTENHOUSE PHILADELPHIA steep with us @tealeavesco EXPLORE THE COLLECTION AT PALETTEFORYOURPALATE.COM ingredients steps ENTRÉE NO. 3 andes ventures andes ventures BOLD CULINARY: 3z o Purple Potato Causa | see below Place 2 causa cylinders on a plate. Layer avocado tartare, king 2 oz Avocado Tartare | see below crab mix, and ¼ of tomato cherry on top of causa. Garnish with ANDES VENTURES 2 oz King Crab Meat | see below fried kale and ¼ quail egg. Add huancaina sauce on each side BY EXECUTIVE CHEF DIEGO OKA 1 oz Huancaina Sauce | see below of the cylinder. Add tealeaves Organic English Breakfast 2 Cherry Tomato | quartered blue foam on top. Finish by carefully placing purple corn tortilla 1 Quail Egg | cooked powder, green oil and micro greens. Enjoy! 0.1z o Green Oil 0.5z o Kale | fried purple potato causa 1 tbsp. Purple Corn Tortilla | powdered Steep 2 teabags of tealeaves Organic English Breakfast tealeaves Organic Whole Leaf Pyramid Teabags and clitoria flowers in the hot water English Breakfast Tea Foam until a blue color is achieved. Boil the potatoes, put through the Micro Greens ricer, add oil and allow to cool. When the potatoes have been cooled, add lime juice, salt, Aji Amarillo and tea infusion. Mix well. purple potato causa 2.5 lb Idaho Potato king crab topping 4 oz Aji Amarillo Paste Place all ingredients in a bowl and mix. 1.25 oz Lime Juice avocado tartare 0.25 oz Salt Cut avocado brunoise style. Mix all ingredients in a bowl. 0.5 oz Canola Oil 2 oz Clitoria flowers huancaina sauce 2 tealeaves Organic English Breakfast Whole Leaf Pyramid Teabags Blend the Aji Amarillo paste with milk. Add queso fresco, saltine 6 z o Hot water crackers and seasoning. Finish by mixing all of the ingredients with oil. king crab topping tealeaves organic english 4z o King Crab Meat breakfast blue tea foam 0.5. tsp Mayo Infuse the clitoria flowers and 2 teabags of tealeaves Organic 1. tsp Salt English Breakfast Whole Leaf Pyramid Teabags until a blue color Lime juice is achieved. Strain and let cool. Add soy lecithin and mix well. Use avocado tartare hand blender to create the foam.
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