From Farm to Tidal

The #PaletteForYourPalate Tea Entrée From Farm to Tidal is Executive Chef Franck Desplechin’s creation, inspired by TEALEAVES Organic Peppermint + Pantone 290C + Mood: Refreshed.

Tealeaves’ and Pantone Color Institute’s #PaletteForYourPalate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists.
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The #PaletteForYourPalate Tea Entrée From Farm to Tidal is Executive Chef Franck Desplechin’s creation, inspired by TEALEAVES Organic Peppermint + Pantone 290C + Mood: Refreshed.

 

Notes from Franck Desplechin, Executive Chef at St. Regis San Francisco:

 

“I’ve been inspired by Tealeaves Organic Peppermint, the mood, and affiliated color to create a savoury dish. It was like a game: trying to find the perfect combination of flavor and texture. Crab always goes well with citrus, so I tried to play with the blue color from the curaçao, which is orange liqueur, adding a little bit of citrus, lemon, and the Organic Peppermint that was infused into the syrup.”

"It was like a game: trying to find the perfect combination of flavor and texture."

From Farm to Tidal Entrée

Serves 1

Ingredients

  • 2 Ounces
    Blue Corn Tortilla
  • 5
    Purple Peruvian Potato Chips, Fried at 300ºF
  • 1
    Purple Asparagus, Shaved
  • 3
    Starflower
  • 3 Ounces
    Dungeness Crab with Garlic Aioli (See Recipe Below)
  • 2 Ounces
    Organic Peppermint Tea Granita (See Recipe Below)
  • -
    Lobster Oil, To Taste

Steps

  1. Crush the purple Peruvian potato chips on the center of the plate.

  2. Mix Dungeness crab with the garlic aioli and form into three cylinder shapes on either side of the corn tortilla.

  3. Season the purple asparagus and the heirloom purple carrots with salt, pepper and olive oil.

  4. With a squeeze bottle, add a few dots of top of the drops.

  5. Finish by drizzling lobster oil and add the granita on top of each crab cylinder.

  6. Enjoy!

Garlic Aioli

Serves 1

Ingredients

  • 0.75 Cups
    Mayonnaise
  • 2.5 Tablespoons
    Lemon Juice
  • 0.5 Teaspoons
    Ground Black Pepper
  • 3 Cloves
    Garlic, Minced
  • 0.75 Teaspoons
    Salt

Steps

  1. Mix mayonnaise, garlic, lemon juice, salt and pepper in a bowl.

  2. Cover and refrigerate for at least 30 minutes before serving.

Peppermint Tea Granita

Serves 1

Ingredients

  • 2
    TEALEAVES Organic Peppermint Whole Leaf Pyramid Teabags (Master Blend No. 2238)
  • 3 Cups
    Water
  • 0.5 Cups
    Sugar
  • 1 Cup
    Frozen Lemonade Concentrate
  • 6 Tablespoons
    Blue Curaçao

Steps

  1. Stir water and sugar together in heavy saucepan over medium heat until sugar dissolves.

  2. Increase heat, bring to boil, then remove from heat.

  3. Infuse 2 TEALEAVES Organic Peppermint Whole Leaf Pyramid Teabags in the liquid for 10 minutes for full extraction.

  4. Add the frozen lemonade concentrate and stir until dissolved. Pour into bowl.

  5. Add Blue Curaçao. Freeze, for about 2 hours.

TEALEAVES’ and Pantone Color Institute’s #PaletteForYourPalate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea+Color+Mood.

 

Find recipes for these edible works of art exclusively on Tealeaves Recipes and #PaletteForYourPalate.

Tea in recipe

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