Chef and restaurant consultant Sharon Hage often pairs meals with teas, which is becoming a hot trend in fine dining, reports Dallas News. The aromas, flavors, and structure of teas can enhance food, much like wine. Tea has risen to prominence in fine-dining circles, as more restaurants feature tea menus suited for savory and sweet dishes. Some New York restaurants even boast tea sommeliers.
Kyle Stewart of The Cultured Cup worked with Hage to create special tea lunches and dinners at her restaurant, York Street. Additionally, James Tidwell, a a sommelier and fan-turned-collaborator in tea pairings, earned the Specialty Tea Institute's Certified Tea Specialist certification, according to the report. Full Story
Related: RTD Coffee, Tea Market to Reach $116B by 2024; Fermented Beverages On the Rise.
from Specialty Food News https://ift.tt/2B4NQlt
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