Features

Gourmet Pairing Encourages Growers to "Take the Risk" in Making Great Tea

By Dan Bolton Jun 20, 2016 7:17pm
Industry Analysis Tea Nerdery Features
 LAS VEGAS,
Austin Hodge with ISTA Award winner Kevin Gascoyne. Emcee Barbara Fairchild at right.
Austin Hodge with ISTA Award winner Kevin Gascoyne. Emcee Barbara Fairchild holding the award at right.
Tea Journey

Bon Appétit,

Lifestyles of the Rich & Famous.
Raj Barooah receives the ISTA award for promoting tea standards from Austin Hodge and Barbara Fairchild
Raj Barooah receives the ISTA award for promoting tea standards from Austin Hodge and Barbara Fairchild
ISTA apéritif served before the meal to stimulate the appetite. The complete menu was previously reported in World Tea News.

Nduja crusted scallop, roasted parsnip hash, orange-amaretto veloute. (Alize course 3)
Nduja crusted scallop, roasted parsnip hash, orange-amaretto veloute. (Alize course 3)
Tete de Moine -- fennel jam, zcchini date bread, white balsamic vinegar (course 6)
Tete de Moine -- fennel jam, zcchini date bread, white balsamic vinegar (course 6)
ISTA dinner hosts Austin and Zhuping Hodge, Andrew McNeill and Chef Mark Purdy take a bow.
ISTA dinner hosts Austin and Zhuping Hodge, Andrew McNeill and Executive Chef Mark Purdy take a bow.
Industry Analysis Tea Nerdery Features