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On Thursday, June 16th, Alizé at the Top of the Palms Casino Resort will present the city’s first tea pairing dinner hosted by Barbara Fairchild, former editor-in-chief, Bon Appétit. This will be the night that gourmet French cuisine meets the delicate flavors of teas. Executive Chef Mark Purdy and his team are partnering with Seven Cups Fine Teas, a top tea purveyor, to create this one-night- only experience.

“We want to explore how food pairs with tea. We have never done something like this but the response has been overwhelming” says Chef Purdy. “To create this menu, we tasted the teas first. Once we understood the complexity of the flavors, that was when the chemistry happened”

The menu for the multi-course menu will include:

Amuse Bouche: Jin Guan Yin Anxi Wulong Tea

 Chilled cucumber soup with cucumber terrine, carrots, pecans and dill

Calvisius Caviar with toasted brioche panna cotta and dill

 

First course: Lao Shu Hong Cha Old Tree Yunnan Black Tea

Angus beef Carpaccio with quail egg yolk, parmesan cheese, mustard sauce, pickled vegetables and beef tartar

Marinated heirloom tomatoes with rhubarb, pearl onions, sunflower shoots, balsamic vinegar and feta cheese

 

Second course: Bai Long Xu “White Dragon Whisker” Sheng Puer Tea

Foie gras terrine with smoked duck and artichoke crepe, orange marmalade, candied pecans and basil

Market green torchon, cucumber and herbs with white balsamic vinaigrette

 

Third course: Ming Qian Anji Bai Cha Green Tea

‘Nduja crusted scallop, butternut squash and roasted parsnip hash and an orange-amaretto veloute

Braised white asparagus, lemon-poppy crescenza cheese, toasted almonds and parsley oil

 

Fourth course: Que She “Sparrow’s Tongue” Wuyi Rock Wulong Tea

Tea Smoked duck breast, sautéed foie gras, gai-lan, crispy soba noodle cake, ginger confit and duck jus

Roasted Abalone Mushroom, garlic pastina galette, mango confiture and tamarind glaze

 

Fifth course: Junshan Yinzhen Yellow Tea

Veal Wellington with smoked prosciutto, mushroom duxelles, asparagus and truffle shallot jus

Crispy Indonesian Samosa with pickled cucumbers, tomato reduction and red peppers

 

Cheese course: Wang Zhe Zhi Xiang “Emperor’s Orchid” Flower Scented Tea

Tête de Moine with fennel marmalade, white balsamic vinegar and zucchini date bread

Apricot-Almond Torchon with port poached prunes, candied pistachios and rosemary raisin crisp

 

Seventh course: Yin Hao Long Zhu “Silver Dragon Jasmine Pearls” Flower Scented Tea

Myer Lemon cheesecake, graham cracker crisp and blood orange sauce

Chocolate Soufflé with chocolate sauce

In addition to hosting the event, Fairchild will be awarding people in the tea industry who have contributed work for establishing standards for tea quality over the past year. These standards are comparable to the D.O.C.G. Italian wine control system in terms of defining the quality and purity of tea. Dignitaries coming from as far away as China and India will be receiving awards given by the International Specialty Tea Association. This event will be the premier event of the 2016 World Tea Expo in Las Vegas taking place June 13 through 17.