Crush the purple Peruvian potato chips on the center of the plate.
Mix Dungeness crab with the garlic aioli and form into three cylinder shapes on either side of the corn tortilla.
Season the purple asparagus and the heirloom purple carrots with salt, pepper and olive oil.
With a squeeze bottle, add a few dots of top of the drops.
Finish by drizzling lobster oil and add the granita on top of each crab cylinder.
Stir water and sugar together in heavy saucepan over medium heat until sugar dissolves.
Increase heat, bring to boil, then remove from heat.
Infuse 2 TEALEAVES Organic Peppermint Whole Leaf Pyramid Teabags in the liquid for 10 minutes for full extraction.
Add the frozen lemonade concentrate and stir until dissolved. Pour into bowl.
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.