On June 18-21 foodies, chefs and those who love to imbibe descended upon the town of Aspen to participate in the Aspen Food + Wine Classic. Mighty Leaf served hot and iced tea at this year’s event to great response. During the festival, tea was the retreat or “pause” from all the wonderful cocktails being mixed on-site or glasses of wine being poured. We enjoyed sampling flights of hot tea and discussing the nuances of the flavor profile and aromas.
During the festival, I had a chance to speak with chefs about how they cook with tea. Marcus Samuelsson talked about visiting Japan and how it inspired his green tea doughnuts.
David Burke soaks dried fruit with tea. Top Chef winners also cook with tea. Stephanie Izard braises duck legs in tea and Ilan Hall poaches fish in tea. The variety of cooking with tea responses left me abuzz with ideas. To watch the interviews of chefs talking about how they cook with tea, visit Mighty Leaf Tea on Youtube.
Festival attendees enjoy sampling tea: