These days, chefs are using tea to brew up new menu ideas. Varieties of the beverage ranging from Earl Grey to green are turning up in a myriad of ways, as cocktail mixers, desserts, and a way to cook protein.
Drink: Parc restaurant in Hollywood uses green tea (and a splash of sour mix) to add subtle flavor to its ginger and cucumber vodka martini.Appetizer: New York’s Rain serves a duck confit salad composed with Japanese udon noodles that have been cooked and cooled in jasmine tea.
Entrée: Los Angeles’s Noé pairs wild king salmon with green-tea soba noodles, ikura, and shiso pesto.
Dessert: Pastry chef Jansen Chan matches Earl Grey ice cream with warm vanilla grapefruit cake at New York’s Oceana.
Drink: Parc restaurant in Hollywood uses green tea (and a splash of sour mix) to add subtle flavor to its ginger and cucumber vodka martini.Appetizer: New York’s Rain serves a duck confit salad composed with Japanese udon noodles that have been cooked and cooled in jasmine tea.
Entrée: Los Angeles’s Noé pairs wild king salmon with green-tea soba noodles, ikura, and shiso pesto.
Dessert: Pastry chef Jansen Chan matches Earl Grey ice cream with warm vanilla grapefruit cake at New York’s Oceana.
Parc's green-tea-spiked cucumber vodka martini.
Photo: Courtesy of Rapparound
Parc's green-tea spiked cucumber vodka martini.
Photo: Courtesy of Rapparound
Wild king salmon with green-tea soba noodles from Noé.
Photo: Courtesy of Noé
Rain's duck confit salad is served with udon noodles that have been cooked in jasmine tea.
Photo: Becca Brown
Oceana serves Earl Grey ice cream with vanilla grapefruit cake..
Photo: BizBash
