Purple Haze
COOKING WITH TEA
A Purple Haze
Notes from Daniel Schick, Executive Chef at Omni King Edward Hotel:
Notes from Daniel Schick, Executive Chef at Omni King Edward Hotel:
“Lavender is in each bite of this dish. We smoked the duck with Organic Earl Grey with Lavender, added in a few pinches of lavender to the duck confit and tomato tartare. Even in the savory blueberry jam, lavender honey was our choice of ingredient.” - Daniel Schick, Executive Chef at Omni King Edward Hotel
Servings: 1
Keywords: Pantone, Savory, Main Course
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