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Wink Tea Dinner
Postponed until 2009
SEE THE MENU
Postponed until 2009
We are pleased to invite you to this exciting event! How many times have you savored a world class dinner with tea-infused cuisine, served alongside incredible teas and delectable wine? We have teamed up with Wink Restaurant to offer a once-in-a-lifetime dinner November 2, 2008, featuring a five-course tasting menu.
We would love to have you join us, so make your arrangements to come to this night of culinary creativity. Limited seats are available (40 total) and we are expecting to sell out, so get your ticket today!
Tickets are $150 per person and include gratuity.
Vegetarian and allergy accommodations are available with advance notice and within the structure of the menu.
Join us to celebrate Tea, Food, and Life!
Call us to purchase tickets, (512) 330-9991.
Read about Wink Restaurant and the chef/owners, Mark Paul & Stewart Scruggs online. Wink restaurant offers a different menu each evening, incorporating locally grown and organic foods.
Website: WINK RESTAURANT
Press Release:
FOR IMMEDIATE RELEASE
AUGUST 2, 2008
SPECIALTY TEA INFUSES ITS WAY INTO GOURMET DINNER
Austin's Tea Embassy teams up with Wink Restaurant for a night of culinary creativity, a Tea Dinner.
Postponed until 2009
WAS on Sunday, November 2, 2008, the Tea Embassy, The Austin Chronicle s "Best Local Authorities on Tea" will be presenting a five-course, tea-infused tasting menu at Wink Restaurant, paired with tea and wine. This one night only event will be a tea lover and gourmet's dream to savor the exquisite cuisine of chef Mark Paul, as he and his team bring forth what they do best, local, fresh, and organic ingredients.
Each of the five courses in the tasting menu will be infused with teas from the Tea Embassy s extensive selection, while paired with wine and, of course, hot tea.
We ve been wanting to showcase how specialty tea is like wine and can and should be paired with food in fun, creative ways, says Carol Sims, co-owner of the Tea Embassy. This is the second time Tea Embassy has presented a tea dinner in the past three years. The first was October 2005 with Chef David Bull when he shined at the Driskill Hotel.
We love food, and we love tea, and we want others to enjoy tea beyond their afternoon tea experience, comments Jonathan Sims, son of Carol and co-owner of the Tea Embassy. Since our specialty is tea, not food, we wanted to team up with local experts, true culinary artists, to offer a fun, intimate night of tea, food, and life. So, Wink has been a perfect fit for that, adds Mr. Sims.
Both local businesses are located in the west part of downtown, adding class and flavor to the quickly changing face of Austin. Wink has been serving up fine dining in their intimate setting at 11th & Lamar since 2002, offering a different menu every night. Just blocks away, the Tea Embassy has been introducing specialty teas from around the world since 2004 in the quiet and charming historical home at 9th & Rio Grande. The two businesses will be raising a glass, and a cup, together this fall.
Limited seating available. Tickets are $150 each, which include gratuity. Vegetarian and food allergy accommodations available by advance request. Tickets available at the Tea Embassy, 900 Rio Grande St., Austin, TX 78701, (512) 330-9991.
THE MENU
subject to change without notice, due to availabilities of fresh ingredients, wines, & teas
first course
green chai rabbit loin salad with fennel, hearts of palm, prosciutto,
and matcha genmaicha emulsion
2006 antonio coscia roero arneis castagnito d alba italy
silver needles white tea fujian, china
second course
seared dayboat scallop in oolong fume with parsnips, leeks,
and spinach-sorrel oil
2006 dominique cornin mâcon villages chânes
japanese sencha kabuse no. 1 kagoshima
third course
berry grey confit duck leg in black pepper crêpe with roasted shiitake and shallot,
blueberry compote, and fine herbes
2006 laetitia pinot noir estate vineyard arroyo grande valley
good leaf oolong nantou, taiwan
fourth course
pan roasted venison rubbed with texas blend on salsify, bcf greens,
wild mushroom pu-erh ragôut , and red wine reduction
2006 la ferme de gicon côtes de rhône
golden buds yunnan, china
fifth course
apricot almond tart with cappuccino rooibos sauce
2006 pfeffingen scheurebe auslese
organic honeybush south africa
sixth course
chocolate orange rooibos infused elrey chocolate cake
with candied orange zest
yalumba museum reserve antique tawny australia
artisan georgian beauty caucasus mountains
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