Crafting a Well Balanced Tea
- Wednesday, 06/14/2017: 8:30 AM - 10:00 AM
- Room: N238
- Session Number:
Shelley and Bruce Richardson made their debut on the world tea stage in 1990 when they opened a tea room in a historic inn in the middle of Kentucky. Their unique blend of art, tea and culinary creations brought visitors to their door from around the world. Fourteen years, three cookbooks and 100,000 scones later, the couple closed the curtain on their successful tearoom stage and moved into sourcing and blending teas for a nationwide audience through their company Elmwood Inn Fine Teas.
Through their numerous books, magazine articles, and workshops, the Richardsons continue to share the timeless lessons they learned about proportions and balance in crafting a tea for two, or fifty-two.
During this class, students will…
1. Learn to taste first with their eyes. From London to Kyoto, teatime foods should be beautiful and presented in a fashion that pleases the eye before it pleases the taste buds.
2. No one item should dominate an afternoon tea meal. Guests should be looking forward to tasting the next exquisite creation. That anticipation won’t arise if appetites are satiated by one dominant item.
3. Feel free to draw from multiple culinary traditions. Diners in London expect to find cucumber, egg and cress, and smoked salmon tea sandwiches on the plate. But in America, anything goes and guests look forward to being surprised – and delighted – by unique regional combinations.
4. Make your food easy to manage. Your guests will appreciate the effort you put into making sandwiches, canapés, and tarts easy to eat. Most foods should be small enough to consume in two to four bites - especially when creating a buffet tea.
5. Learn how to prepare and store tea foods ahead. Tea hosts cannot exemplify the spirt of tea if they are not prepared.