Chef Joseph Humphrey of Michelin-starred Murray Circle at Cavallo Point Lodge in Sausalito, CA was the honorary chef at the James Beard House in New York City on May 15^th, 2010. Mighty Leaf Tea specifically had a “Joe’s” Iced tea commission for him. It was a  2^nd Flush Darjeeling picked and processed recently from the OKAYTI Estates in Darjeeling India. Manufactured for the purpose of iced tea for Chef Joseph Humphrey, this tea yields a darker more muscatel finish with floral and fruity notes. 

Darjeeling Tea for Cavallo Point at Okayti Estate, Darjeeling, India

The evening finished with a Caramel Crème Brûlée with White Chocolate Semifreddo and Chicory Cream dessert.  Mighty Leaf paired it with a Coco Chai Rooibos which is handcrafted, caffeine-free chai tea made from South African Rooibos blended with shredded coconut, red peppercorns and aromatic spices including ginger, cinnamon and cardamom.  This twist on a classic chai tea surprises with its intoxicatingly aroma and spicy but sweet flavor.  

Take a peek below at the night’s menu: 

Hors d’Oeuvre 

Sweet Pea Gazpacho with Citrus Granité 

Smoked Mendocino Sea Urchin on Steamed Brioche 

Baby Artichoke Tempura with California Caviar 

Champagne Louis Roederer Brut Premier 

Dinner 

Creamy Dungeness Crab Bisque with Baked Crabcake, Sunflower Seeds, and Kaffir Lime
Vinya dels Taus Nun 2006 

Petrale Sole à la Plancha with Monterey Squid Ink Risotto and Toasted Garlic–Saffron Emulsion
Ossian Verdejo 2008 

Liberty Farms Pekin Duck Duo > Slow-Roasted Breast and Confit Leg with Roasted Foie Gras, Caramel-Braised Turnips, Fennel, and Licorice
Casa Castillo Valtosca 2007 

Marin Sun Farms Grass-Fed Beef with Sumac, Coriander, Avocado, Roasted Grapes, and Hazelnuts
Bodegas Mas Alta La Basseta 2004 

Andante Dairy Aria Cheese Baked in Rye Bread, Served with Apricot–Whiskey Coulis and Grapefruit
Equipo Navazos La Bota de Fino No. 15 

Dessert 

Caramel Crème Brûlée with White Chocolate Semifreddo and Chicory Cream
Château Tirecul La Gravière Cuvée Château Monbazillac 2003

Tags: Cooking with Tea, James Beard House

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