Behind the Label - from Seed to Table

We are unbelievably thrilled to have Rishi Tea founder, Joshua join world renowned Chef Charlie Trotter and Tony Dreyfuss, co-owner of Metropolis Coffee for Behind the Label – from seed to table. Each will discuss the concepts of organic, fair trade, sustainable and local while sharing their personal journeys, and travels to select the world’s finest ingredients. The night will also feature an innovative menu from Chef Trotter, incorporating both Metropolis Coffee and Rishi Tea into the food, cocktails, wine and delicious desserts from Chef Keli Fayard of Vanille Patisserie.

Behind the Label takes place at 6pm on Monday, February 7^th at Charlie Trotter’s on 816 W. Armitage in Chicago. Tickets are available for purchase from Vanille Patisserie. 

Lessons from Theo Chocolate: chocolate & tea

Just in time for chocolate & tea loving moms, our friends at Theo Chocolate have artfully handcrafted a beautiful collection of 4 tea infused ganaches using our Organic Earl Grey, Honeydew Melon, Peach Blossom & award-winning Jasmine Pearl tea.  Below, Theo chocolatiers take us step by step in the ganache making process.

Step 1: Start with a happy and passionate Theonista and a fresh bag of organic loose leaf tea

Step 2: Steep the tea into the cream

Step 3: Strain the tea from the cream before adding to the ganache

Step 4: Stir the tea infused cream with the ganache

Step 5: Temper (a method of heating and cooling chocolate to give it a smooth and glossy finish)

 

Step 6: Temper again

Step 7: Spread the delicious tea infused ganache

Step 7: Taste the creamy, aromatic and complex flavors of the tea infused ganache

Check our Facebook page for a Mother's Day giveaway of a box of Theo's tea infused ganaches and a tin of Rishi Tea!

Wine & Dine WI

Many thanks to Anthony and Jon at High Frequency Media for putting this great video together!

Rishi Tea at Wine & Dine Wisconsin from High Frequency Media on Vimeo.