Saturday, 1 February 2014

Food and Tea

Chef Robert Rubino trained at the Culinary Institute of America and in restaurants in Bologna, Paris, Provence, Vancouver and Buenos Aires. Together with Carol Mark, tea sommelier, they bring together their passion for good food and show you how to utilize tea to enhance taste profiles of a wide range of dishes. Chef Robert concentrates on starters and mains, while tea sommelier, Carol utilizes her skills in desserts and drinks.

Tea is a unique ingredient which, like fine wine, reflects the terroir and produces unique taste profiles for food.
The freshest ingredients have been sourced and used from butchers and farmers who take pride in their product and produce.

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