Culinary

Sugar Plum Cured Sturgeon

COOKING WITH TEA

Sugar Plum Cured Sturgeon

Preserved cherries and mild sturgeon are delicately flavored with aromatic Sugar Plum Fairy tea and crisp white wine.

Inspired by the distinct, candied fragrance of the tea, Executive Chef Jonathan Cichon of the Rittenhouse chose to complement the Sugar Plum Fairy with the pickled cherries’ natural sweetness, skillfully balancing a melody of flavors.

Notes from Jonathan Cichon, Executive Chef at The Rittenhouse:

“We let the cherries pickle in the vinegar for three days to strike the perfect balance between the natural sweetness of the cherries and the pickled flavor.”

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Tea in Recipe

loose leaf tea | herbal

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TEAWARE

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Sugar Plum Cured Sturgeon

“The tea is very unique, very fragrant and we wanted to use cherries to match that fragrance. We let the cherries pickle in the vinegar for three days to strike the perfect balance between the natural sweetness of the cherries and the pickled flavor. It also took us 24-28 hours to marinate the fish. It’s important to have this much time for the flavours to penetrate the fish, as if anything less, the fish would be bland and spoil more rapidly.” - Executive Chef Jonathan Cichon of the Rittenhouse