One 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.
LIVE AT HY-VEE-Club Room, 7:00 pm
Our most unusual show/food combination ever!
Chef Julia Punj will demo how to open oysters, and also prepare pan fried oysters with salsa verde, butter baked oysters, and oysters motoyaki style. Oysters for a holiday party menu sounds great, right? So what’s so unusual? Well, that brings us to the other part of the show.
Click on READ MORE below.
Danielle George shows us how to make a simple and fun yule log. Brandon Neil is going to make his fabulous sour cream old-fashioned donuts. Now you understand? Pretty strange, but I’m looking forward to it.
I’m counting on Tom Allen to ease the transition from seafood to rich desserts with fun music and his droll sense of humor.
See you in the Hy-Vee Club Room at 7:00 pm on Wednesday!
Corey Morrow's Earth & Water Tea Lounge & Pottery Shop celebrates one year of business in Fairfield, Iowa on Friday, May 24th, 2013.
During this episode of The Studio with Cheryl, this young entrepreneur reflects on what it took to launch the business voted as Winner, Best Coffee or Tea Shop in The Iowa Source 2013 Regional Restaurant Survey.
For details on the Tea Shop's birthday celebrations and on the strategies Corey uses to run a successful new business, tune in to The Studio this week.
Live at Hy-Vee this week we're going to spice things up with Thai food. Local student of culture and climates, Sean Hickey, will prepare three dishes-dry-style street noodle, chicken rice soup, and kao soy. Gisella Isidori will visit with us, and we're going to talk about a special Italian trip coming up in June.
If you can't make it to Hy-Vee, join us on the web for our tea show with Bruce Richardson and Corey Morrow. Bruce is a world-reknowned expert on the Camellia sinensis, while Corey brews the leaves up locally at earth and water.
It was an evening filled with knowledge, history, practical tips, and some laughter about the world of tea. We tasted four different types of tea so if you would like to taste along with us, here's what to find (or something close) at your local tea purveyor-Silver Needle (white), Wu Yu Green Mist (green), Ti Guan Yin (oolong), and Assam Gold (assam). Bake some scones, invite a group of friends over, (don't pre-boil the water), and experience some of the infinite aromas and tastes that come from one, that's right, one--in case you didn't know--plant.
Great Taste is live at Hy-Vee on Wednesday at 7:00 pm CT, and on the air with our previously recorded show at the same time. The show airs this Friday at 7:00 am CT and again next Wednesday at 7:00 pm CT. The tea show will be rebroadcast on Friday, March 8 at 2:00 pm CT. See Chai recipe by clicking "Read more" below.
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!
Wednesday 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.
Ah, tea. It was a wonderfully entertaining, relaxing and informative hour spent with Dora Pollak recording this week's Great Taste. The previous weekend I had been to Gong Fu tea in Des Moines twice, and enjoyed the quiet atmosphere while sitting on a tatami mat with family members and sipping green tea. So I was ready to learn more when Dora brought her pot, teas, and delicious goodies for tea snacking into the studio. The aromas and smells of the different teas we tasted were divine. The tea eggs and scones were perfect partners.
Take the tea road with us on Wednesday, March 2 at 7 PM CST or Friday, March 4, 7 AM CST. You'll enter another world.
Here's some information Dora sent over to help you enjoy the journey even more:
The Teas We Tasted
DON'T MISS THE SHOW
What would breakfast be like without a good cup of tea?