COOKING WITH TEA
Wild Dandelion & Cocoa Semifreddo
Notes from Chef Michelle Matheson, Pastry Chef at The Wickaninnish Inn:
"Our dandelions were picked here, in Tofino, don’t worry – we left TONS for the bees! Other things we have included, with the exception of the cream & sugar in our recipes, has all been collected locally. We make our own butter at the Inn, so I have used that for the sable cookie as well."
In Good Taste Project
A TEALEAVES EXPLORATION
At TEALEAVES we've been on a journey to find out what living 'In Good Taste' really means. A vessel for connection, food can be a powerful agent in sparking positive change for Diversity, both biological and cultural. Watch our documentary 'In Good Taste' to learn how we can reclaim our tastebuds and our health.