Executive chef and proprietor of La Folie restaurant in San Francisco, Roland Passot, showed us his tea inspired /*recipes*/.
Tazo inspired recipe by Executive Chef Roland Passot:
Seared Day Boat Scallop on Wilted Pea Shoots, Tazo Passion® Fruit Tea Beurre Fondue
4 each Day Boat Scallops
1 tbsp. chopped garlic
2 oz. pea shoots
1 tbsp. olive oil
Fleur de sel and pepper to taste
1. Heat a sauté pan, add olive oil and pea shoots, wilt greens in the pan and finishwith chopped garlic, fleur de sel and pepper.
Tazo Passion® Fruit Tea Beurre Fondue:
½ cup rice wine vinegar
1 cup passion fruit puree or 1 ½ c passion fruit juice
2 each Tazo Passion® Fruit Tea filterbags 1/4 lb. unsalted butter
1. If using passion fruit juice, reduce to 1 cup of juice.
2. Bring the rice wine vinegar and passion fruit puree or reduce passion fruit juice to a boil.
3. Add Tazo Passion® Fruit Tea cover, and infuse for a few minutes, just like whenbrewing tea. If you would like a stronger passion fruit flavor, add an additionalfilterbag and squeeze when removing from the liquid.
4. Add butter to the mixture; blend with an immersion blender to better emulsifythe sauce.
Heat a pan over high heat, add 1 tbsp. of olive oil and then quickly sear the scallops being careful not to overcook. Remove from pan; season with fleur de sel and pepper.
Place the wilted pea shoots in the middle of the plate then place one scallop on topof the pea shoots. Sauce with the Tazo Passion® Fruit Tea Beurre Fondue.
Garnishing ideas: micro greens
To make using other Tazo® Tea flavors:
If you do not like passion fruit, this recipe can be made with the Tazo® Wild Sweet Orange Tea or Tazo® Lemon Maté. If using Lemon Maté tea, use same recipe as above, but omit passion fruit puree/juice.
Tazo® Wild Sweet Orange Tea Beurre Fondue
1 cup rice wine vinegar
1 cup orange juice
1 cup carrot juice
2 tbsp. ginger
2 each Tazo® Wild Sweet Orange Tea filterbags
¼ lb. unsalted butter
Combine rice wine vinegar, orange juice, carrot juice, reduce by ½. Add Tazo® Wild Sweet Orange Tea filterbags, steep as if making tea. Remove and add butter. Blendwith immersion blender for better emulsion.
House Cured Duck Breast
1 duck breast, trimmed and scored on the fat side
½ cup sugar
¾ cup kosher salt
3 each Tazo® Organic Darjeeling Tea filterbags, loose leaf
½ tsp. black peppercorn, ground
Combine the dry ingredients. Place 1/3 of the curing mixture in the bottom of a shallow pan. Place the duck breast on top, fat side down. Cover with the rest of the curing mixture and refrigerate for 24-72 hours. Remove from the cure, brush offany remaining cure, and wrap in a single layer of cheesecloth. Hang in the refrigerator for 3-5 weeks. The cured duck breasts will keep 2-3 months
You should not feel limited to the spices suggested in this recipe. One could use any combination of spices, dried herbs, or teas for this cure. This recipe is built around a basic salt and sugar cure. The ratio of salt to sugar should remain the samewhile the flavoring agents can be changed to suit your own personal tastes.
This dish is served as an amuse at La Folie and is served with an apple and fig chutney. This dish can be simplified by omitting the chutney and by serving the cured duck with a simple salad and a loaf of rustic bread.
Tazo Apricot Vanilla White Tea Crème Brulee
2 c cream
1 c milk
8 ea yolks
½ c sugar
3 ea tea bags of Tazo Apricot White Tea
1 ea vanilla bean, scraped
1. Combine the cream, milk, half of the sugar (1/4 c), and the scraped vanilla bean and bring to a boil. Remove from heat.
2. Add three tea bags of Tazo Apricot White Tea to the cream and milk mixture. over and infuse for 15 minutes; strain.
3. Beat the yolks and remaining sugar (1/4 c) in a bowl.
4. Pour the tea-infused cream mixture into the yolk and sugar mixture, whisking constantly; strain.
5. Pour the crème brulee base into ramekins.
6. Bake crème brulee in a hot water bath at 350ºF until set. Cooking time will depend on the size of the ramekin.
The Bay Area Taso Taste Infusion Explores the Palate and Awakens the Senses
Tazo, a purveyor of premium teas created from the world's most extraordinary tea leaves, herbs and spices, brings its artistry to the Bay Area with the help of San Francisco's most celebrated chefs. The Tazo Taste Infusion is a two week-long, citywide series of culinary events showcasing the talents of master chefs who have the same creative passion as Tazo tea masters. Three of the Bay Area's most talented culinary artists - Craig Patzer of Jardinière, Roland Passot of La Folie and Mike Pawlik of Frascati - have teamed up with Tazo to showcase their expertise during the Tazo Taste Infusion events taking place from April 1 through April 13. Using the same approach as Tazo tea masters, these renowned chefs have created specialty dishes and drinks that explore the intricacies of different flavors and are inspired by Tazo® tea.
Experience the delights of extraordinary culinary creations and savory drinks during Tazo Week from April 7 through April 13. Guests will learn how to artfully pair food and tea on the path of discovering a taste balance that awakens the senses. Three of San Francisco's finest culinary establishments, Jardinière, La Folie and Frascati, will host these events that offer special Tazo® tea-inspired menu items. Please call ahead to make reservations.
An alluring event intended to engage the senses, Tazo Dark Dining will take a select group of media on a multi-sensory journey as they dine blindfolded. Jardinière Chef de Cuisine, Craig Patzer, will infuse his artistic sensibilities into a three- course meal inspired by Tazo® teas and the exploration of taste.
Tazo is devoted to giving back to communities. As part of the citywide Tazo Taste Infusion events, Tazo will donate $1 for every cup of tea that is sampled during the Al Fresco event to the San Francisco Food Bank, a not-for-profit organization dedicated to helping end hunger. In celebration of the Tazo Taste Infusion events, Tazo and Zagat Survey, the world's most trusted source for consumer survey-based information, have teamed to compile a limited edition guide to high-quality restaurants in the Bay Area that heighten the senses and offer captivating dining experiences. The specialized publication listing titled "Taste Infusion Guide: A Dining Guide to Captivate Your Senses," is available in the fall for a limited time at select local grocery stores in the Bay Area. Beginning April 1, San Francisco residents can get more information on the Tazo Taste Infusion events and participating restaurants by visiting www.zagat.com
About Roland Passot, Chef/Proprietor La Folie
Chef Roland Passot began his culinary career at age of 14, where he apprenticed under French chef Jean-Paul Lacomb at Léon de Lyon (Michelin Three Stars) and worked his way up to assistant Sous Chef. Passot then spent four years under the tutelage of Chef Jean Banchet in Chicago's Le Français. In 1981, Banchet appointed him the chef to open the swank French Room at the Adolpus Hotel in Dallas, Texas.
Then in 1988, Passot decided to follow his dream and opened La Folie in San Francisco with his wife, Jamie. Since it's opening, La Folie was an immediate success with the critics and it has been consistently rated as one of the top restaurants in San Francisco since its opening. Passot himself was awarded the coveted James Beard Rising Star Chef Award in 1990 and in 1991 he was inducted into the prestigious French Chefs' organization Maîtres Cuisiniers de France.
In 1994, Passot teamed up with Edward N. Levine, CEO of Vine Dining Enterprises, Inc. and President of Vine Solutions to develop and open Left Bank in Larkspur. This 200 seat brasserie features "Cuisine Grand-mere," Passot's version of French home-style cooking. It was an immediate success and in August 1998, Passot and Levine took their concept to Silicon Valley opening a second Left Bank in Menlo Park. What followed was more interest and demand for more locations. Left Bank in Pleasant Hill opened in October of 2000, Left Bank in San Jose opened in the spring of 2003, and Left Bank in San Mateo opened in the fall of 2003. In 2007 the Left Bank Restaurant Group and Roland Passot opened Tanglewood, a chic upscale restaurant located in San Jose's Santana Row. Tanglewood, unlike the Left Bank restaurants, focuses more on contemporary American cuisine.
Named "Northside Chef of the Year" in 2005 by Northside SF Magazine, and an avid supporter of sustainable fishing, Chef Passot makes a conscious effort to reflect that in the dishes he prepares and the vendors he purchases from. Ranked as one of the Top Ten and Best French Restaurants in the San Francisco Bay Area by the Zagat Guide in 2006 and 2007, La Folie has continued to flourish in this city which is riddled with great talent, drive and inspiration. Nominated once again for the James Beard Best Chef, California, in 2005, 2006, and 2007, Passot is dedicated to providing a "fun" environment where his guests can enjoy great food. As a testament to his dedication, in 2007 Passot's passion and skill were recognized once again as he was one of the first restaurants in the San Francisco Bay Area to receive a coveted Michelin Star. In December of 2007, Passot has teamed up with Tsar Nicholai Caviar to launch "Passot Roe," a series of flavor infused trout roe.
Although Passot is extremely serious about his food, his talent, his gregarious personality and booming laugh have made him a favorite with local TV producers and as a guest chef with several local culinary centers including Draeger's, Ramekins and Sur La Table. Chef Passot's commitment to his métier is reflected locally with his October 2000 induction into the California Culinary Academy's Chef Stars Walk of Fame. However his June 2001 awarding of Chevalier dans l'Ordre du Mèrite Agricole is perhaps one of his greatest accomplishments, as this is an official French Governmental recognition of his genuine contribution to his native country and the value of his craft. He also donates his time and talent to his favorite charities including Meals on Wheels, SF Food Bank and the James Beard Foundation.
2316 Polk Street
San Francisco, CA 94109