Distant Lands

The #PaletteForYourPalate Tea Entrée Distant Lands is Executive Chef Timothy Wetzel’s creation, inspired by TEALEAVES Monsoon Chai + Pantone 205C + Mood: Exotic.

Notes from Timothy Wetzel, Executive Chef at Rosewood CordeValle:

“We wanted to keep the ingredients local and seasonal.”

“We wanted to keep the ingredients local and seasonal. Ripe plums and juicy peaches. The quail and the abalone, all sourced locally. Then adding in the spice with the Monsoon Chai.”

Distant Lands Entrée

  • Stone Fruit Carpaccio (see recipe below)
  • Star Anise-Infused Quinoa (see recipe below) 
  • Monsoon Chai Bisque (see recipe below)
  • Brown Butter Seared Quail (see recipe below) 
  • Crisp Abalone
  1. Neatly spoon quinoa on top center of fruit carpaccio (leave fruit exposed around all edges).

  2. Top with quail, then abalone cut into thin strips.

  3. Spoon Monsoon Chai bisque over proteins and drizzle around plate.

  4. Place a few strands of snipped amaranth on top for garnish.

  5. Enjoy!

Stone Fruit Carpaccio

  • 1 Santa Rose Plum, Sliced Thin
  • 1 Alberta Peach, Sliced Thin
  1. Thinly slice all fruit.

  2. Arrange sliced fruit in alternating pattern on 4 plates.

Star Anise-Infused Quinoa

  • 1 cup Red Quinoa, Rinsed
  • 2 cups Chicken Stock
  • 1 Star Anise
  • 1 tsp. Minced Fresh Ginger
  • 1 tsp. Sliced Garlic 
  • To Taste Salt & Pepper
  1. Place all ingredients into a small pot, bring to a boil, cover, reduce heat.

  2. Cook 20 minutes.

  3. Fluff with a fork, season to taste. Remove star anise before serving.

TEALEAVES Monsoon Chai Bisque

  • 4 TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags
  • 2 Tbsp. Butter, Unsalted 
  • 3/10 cups Shallots, Chopped
  • 3/4 cups Dry White Wine
  • 4 cups Shellfish Stock 
  • 2 Russet Potatoes, Peeled and Roughly Chopped
  • 2 Tbsp. Tomato Paste
  • 1/2 cups Young Living Amaranth, Snipped
  • 11/4 cups Heavy Cream
  • 1/2 tsp. Salt 
  • 1/8 tsp. Cayenne Pepper
  1. Sweat shallots and potatoes in butter until soft and translucent.

  2. Deglaze with white wine and reduce by half.

  3. Add shellfish stock, tomato paste, cream, salt and cayenne.

  4. Cook until potatoes are soft.

  5. Add TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags, allow tea to steep for 10 minutes, taste.

  6. Remove teabags, place ingredients in blender, add amaranth and blend until smooth.

  7. Season to taste.

Brown Butter Seared Quail

  • 4 Semi Boneless Quail
  • 8 oz. Cold Diced Butter 
  • Salt & Pepper
  1. Season quail with salt and pepper.

  2. In a cast iron skillet, melt butter on medium high heat.

  3. Add quail, skin side down.

  4. After 1 minute, baste the top side of quail with butter until cooked through.

  5. Allow to rest on a plate lined with paper towel.

  6. Keep warm.

Crisp Abalone

  • 4 oz. Abalone, Pounded Thin, Dusted with Flour, Salt & Pepper
  • 2 oz. Clarified Butter
  1. Season abalone with salt and pepper, then gently dust with flour.

  2. Heat clarified butter in a cast iron skillet on medium high, place abalone in pan.

  3. Cook for 30 seconds, turn over and cook for 20 more seconds.

  4. Place abalone on towel-lined plate.

  5. Keep warm.

TEALEAVES’ and Pantone Color Institute’s’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.

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