FRENCH NAME  TISANE AUX FRUITS ENTIERS
BLEND NO.  2070
Our fabulous house blend of wild strawberries, aromatic blackberries and raspberries. Refined with a melange of red and black currants.  Named for the North of Broadway district of our first Tearoom in Vancouver, first opened in 1994.

LOOSE TEALEAVES
AROMA: Sweet berries
PALATE: Full-bodied and rich sweetness
LIQUOR: Light rouge

NOBO WHOLE FRUIT CHICKEN

Chef Linda Larouche – Executive Chef – The Teahouse Stanley Park, Vancouver

"Emperor's Jasmine is my favorite tea because it's rich flavor and sweet fragrance reminds me of a trip I took through the backroads of Asia. This tea also calms me after a madhouse day's work."

7 chicken breasts
1 oz each of fresh basil and thyme
sea salt and pepper
Nobo Whole Fruit Tisane sauce (recipe below)

1) mince basil and thyme and add sea salt and pepper to taste
2) wipe chicken with oil
3) sear and bake for 20 minutes with herbs 


NOBO WHOLE FRUIT TISANE SAUCE:

4 tsp. loose Nobo Whole Fruit Tisane (or 2 teabags)
1 cup veal reduction
¼ cup frozen raspberries
1 tsp. Honey

1) Steep Nobo Whole Fruit Tisane in 2 cups of hot water for 4 minutes.
2) Add veal reduction, raspberries and honey, and bring to a boil.
3) Remove from heat and strain all seeds.
4) This sauce would also go well with pork, lamb, or duck.


T- MARINATED SALMON GRAVLAX
  
Chef Daryle Ryo Nagata – Executive Chef: The Waterfront Centre Hotel, Vancouver, BC  

Serves 4

 ¼ side salmon (skin on, pin bones out) 
 1 cup fresh Dill   
 ¼ cup rock salt   
 2 Tbsp. Fresh cracked white peppercorns   
 2 Tbsp. Brandy   
 2 Tbsp. Vegetable oil   
 3 Tbsp. Sugar   
 1 Tbsp. Fruit Tisane  

1) Lay salmon skin side down in a stainless steel container.   
2) Chop fresh dill.   
3) Mix together the dill and remaining ingredients. Cover salmon evenly with this mixture.   
4) Cover the container with cellophane wrap and refrigerate for 48 hours. After 48 hors, brush off the marinade mixture, leaving a light coating on the salmon.   
5) Slice thinly and serve cold.