Farm to Tidal

COOKING WITH TEA

From Farm to Tidal

The #PaletteForYourPalate Tea Entrée From Farm to Tidal is Executive Chef Franck Desplechin’s creation, inspired by TEALEAVES Organic Peppermint + Pantone 290C + Mood: Refreshed.

THE TEA MOOD

REFRESHED

Brisk and refreshing, these Organic Peppermint leaves provide a perfect match for a cool encounter.

THE MUSE

POLAR BEAR

The chill air of the polar bear's Arctic, blows crisp and cool.

THE COLOR

PANTONE 290 C

“Tender and soothing, with a subtle touch of warmth, this calm and quiet blue hue replenishes body and soul.”

LAURIE PRESSMAN
Vice President | Pantone Color Institute™

Chef's Notes:
Blending Tea + Color + Mood

“This challenge was exciting because the color blue is not something that’s easy to work with. I challenged my purveyors to give me the right vegetables, I challenge myself to find the right components, and I spent quite a few hours in the kitchen to create a dish that perfectly expresses Tealeaves Organic Peppermint, color, and mood.”

— Franck Desplechin, Executive Chef at St. Regis San Francisco

From Farm to Tidal

“I’ve been inspired by TEALEAVES Organic Peppermint, the mood, and affiliated color to create a savoury dish. It was like a game: trying to find the perfect combination of flavor and texture. Crab always goes well with citrus, so I tried to play with the blue color from the curaçao, which is orange liqueur, adding a little bit of citrus, lemon, and the Organic Peppermint that was infused into the syrup.”

- Executive Chef Franck Desplechin

Servings:

Keywords: Entree, Savory, Pantone

Prep Time: 0 mins
Cook Time: 0 mins
Total Time: 0 mins

Ingredients

Instructions

Ingredients

From Farm to Tidal Entrée

2 Oz. Blue Corn Tortilla
5 Purple Peruvian Potato Chips, Fried at 300ºF
1 Purple Asparagus, Shaved
3 Starflower
3 Oz. Dungeness Crab with Garlic Aioli (see recipe below)
2 Oz. Organic Peppermint Tea Granita (see recipe below)
Lobster Oil, To Taste

Garlic Aioli

¾ Cup Mayonnaise
2 ½ Tbsp. Lemon Juice
½ Tsp. Ground Black Pepper
3 Cloves Garlic, Minced
¾ Tsp. Salt

Peppermint Tea Granita

2 TEALEAVES Organic Peppermint Whole Leaf Pyramid Teabags
3 Cups Water
½ Cup Sugar
1 Cup Frozen Lemonade Concentrate
6 Tbsp. Blue Curaçao

Instructions

From Farm to Tidal Entrée

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.
Enjoy!

Garlic Aioli

Mix mayonnaise, garlic, lemon juice, salt and pepper in a bowl.
Cover and refrigerate for at least 30 minutes before serving.

Peppermint Tea Granita

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.

Notes

TEALEAVES’ and Pantone Color Institute’s Palette For Your Palate 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 Tea Recipes and Palette For Your Palate.