This cocktail was first created for the Boston Park Plaza Hotel.  The Historic Park Plaza was originally called the Statler Hotel when it first opened its doors in 1927 and the Statler Lounge in the hotel pays tribute to that history.  New England has a long history with rum.  At […]

A taste of tea and flower petal infused White Port was the way that we greeted our Afternoon Tea guests at the Park Plaza for years.  The flowers, tea and herbs would vary, but this one was my favorite, so we came back to it time and time again. The […]

This variation on a Bloody Mary is a wonderful vehicle for an earthy, smoky, Lapsang Souchong tea.  Lapsang Souchong is smoked over pine needles and pine wood for a wonderful tarry, peaty smokiness reminiscent of a good Islay Single Malt Scotch. This drink can be enjoyed without the alcohol as […]

William Prine, at L’Espalier, located at the Mandarin Oriental in Boston, has created this fabulous straight tiki style cocktail with Keemun and clove smoke that really brings it to life.

This lightly cured and smoked Salmon can be used as shown here for a first course, or with different accompaniments as a main course.

Smoked poultry or fish are seen often in Asian cuisines, while in the west, particularly America, meat is more often smoked.

I enjoy using Tea Smoked Salts as finishing salts where a pinch can really bring together the flavor and aromatic components of your dish.

Pork takes particularly well to smoking techniques, especially those that are preceded by brining.

This Italian holiday classic is incredibly moist and more tender than you will believe. Although the hands on time is not long, you’ll want to plan two days ahead to tea brine your pork belly overnight, then rub it with tea, herbs and spices and allow to sit another night before slowly roasting.

For the holidays on a variety of menus I have often featured ‘Tea Nog’ which is a handmade eggnog made by replacing some of the base liquid with a slow cooked Masala Chai base.  For an at home version, the Masala base can be blended with a good commercial egg nog, […]

Ghee is a style of clarified butter used in Indian cuisine.  In Western clarified butter,  you melt the unsalted butter, skim off the milk proteins which rise to the top as foam, and then ladle off the butter being careful to leave behind the water that has settled to the bottom. […]

These melt in your mouth butter cookies are served at holiday times such as post-Ramadan Eid al fitr, Christmas and Easter. This recipe is an adaptation of the original made slightly earthier with the addition of black tea both steeped into the ghee and blended in with the dried spices. […]

This preserve is equally at home on the breakfast table or with your afternoon scones as it is on your Thanksgiving dinner table.

I’ve done many variations on this salmon over the years, but this was the first version that was served at Tea Tray in the Sky in Cambridge, MA more than 20 years ago.  Special thanks to Mark Yedvabny who worked on our first version.  When available, use salmon with the skin […]