A “Cooking with Tea Workshop” will be held at Charlie Palmer’s Aureole at Mandalay Bay Resort & Casino in Las Vegas on June 26.
The event, part of the World Tea Expo, is designed to highlight the trend of cooking with tea, which is already happening at Aureole.
“Tea is making giant strides in the culinary and foodservice world in 2011," explains Kim Jage, a tea expert and executive vice president of World Tea Expo.
“We’re seeing restaurants offer premium tea drinks on the menu and we’re seeing innovative chefs—like the ones at Aureole—present some exciting, flavorful dishes that incorporate tea.&rddquo;
World Tea Expo’s “Cooking with Tea Workshop” is open to restaurateurs, chefs, hoteliers and other foodservice leaders. Aureole’s executive chef Vincent Pouessel and pastry chef Megan Romano will demonstrate some of the restaurant’s dishes that include tea. After the demonstration, participants will receive a private four-course lunch—each course infused with tea, of course.
Aureole uses tea in several dishes, including: Green tea smoked moulard duck breast with truffle parsnip puree, glazed fava beans and natural duck jus; and tea-infused chocolate ganache with mountain berry Chambord and Eros Peppermint with a blood orange and vanilla bean scent.