earth and water

Tea LeavesOne of our greatest pleasures in life is starting off several days each week with a cup of black tea from India, Ceylon or Africa.  Rachel adds a touch of milk and a little sugar to our cups.  We stir, smell, taste, sigh, and sip.  It’s a magical experience. 

A great espresso is just that, but it’s not tea.  The only other liquid that brings me a simillar type of pleasurable experience is when I am lucky enough to enjoy a special glass of wine.  Fascinating.  A realization just clicked inside that I connect both tea and wine with romance, which means they are  intimately intertwined with peak experiences Rachel and I have enjoyed together-quiet, leisurely breakfasts at home, a tea shop in Paris, afternoon tea at the Four Seasons, a dinner in a corner booth at Vetri, dinner with friends in Rome, and many other entrancing moments.

  • Wed
    Feb 27
    8:00 pm -
    9:00 pm
  • Fri
    Mar 01
    8:00 am -
    9:00 am

Tea Time Live at Hy-Vee and Iron Chef "Fairfield-style" on the Air

Great Taste is now twice as good.  Check us out live at Hy-Vee's Club room every Wednesday at 7:00 pm when we record our weekly show.  Listen every Wednesday for the show that was recorded the previous week.  I hope that makes sense!

Scones/Bruce RichardsonWednesday LIVE-In the Hy-Vee Club room, it's tea time with one of the world's leading tea historians, Bruce Richardson, joining us via Skype, and local tea ambassador, Corey Morrow, owner of earth and water.  Tea's sordid history along with tastes of four Chinese varieties, and scones at 7:00 pm with host Steve Boss and musical interludes provided by Tom Allen.

On Air Wednesday: We had a blast last week watching Indian Hills Culinary Arts students Curt Goudy and Sara Valentine dueling and sweating in our version of "Iron Chef."  The two had to prepare a main course and dessert from items picked from Hy-Vee's shelves by three members of our studio audience.  Beets, a Spanish wine, chicken, broccoli, and a can of Caribbean rice and beans were the ingredients for the entree.  For dessert they had to use grape kombucha, cream cheese, cactus fruit, and tomatillos.   To create the appetizer course we gave the competitors $10 each to spend on whatever they could grab in 10 minutes off the grocery shelves.  Also, they could use ingredients from the "pantry," and, we were gracious enough to let them bring five items along from home.