Algabar Journal

IMPROVING THE WORLD B Y WORKING ON OURSELVES

2011-05-13T10:23:00.000-07:00

"We are all affecting the world every moment, whether we mean to or not. Our actions and states of mind matter, because we are so deeply interconnected with one another. Working on ourselves is the most important thing that we can do for ourselves."
Ram Dass

If Ram Dass would allow me to edit this inspiring quote, I would change the last line to this:

Working on ourselves

is the most important thing

that we can do for the world.

Creative Forces: Extraordinary Cakes

2011-02-02T10:55:00.000-08:00

Recently I had the honor of working with a talented team to create stunning images for a cookbook to be published by Rizzoli in the fall of 2011.

Extraordinary Cakes will be the first cookbook by San Diego native and brilliant pastry chef, Karen Krasne. The crew included LA based photographer Ray Katchetorian and florist/garden designer Andre Jackson.

Unfortunately I can't show you any of the stunning images that we created for the book so here are a few images from the Extraordinary Desserts web site.

www.extraordinarydesserts.com

www.kachatorian.com

www.jackpricedesign.com

Creative Forces: Fancy Fast Food

2011-01-11T09:40:00.000-08:00

Chicken Marsala

Although it doesn't happen often, on a few occasions I've been forced to eat fast food. It usually happens is on a road trip, when I have been on the road for about two hours and 15 minutes when suddenly my blood sugar takes a nosedive. If I am alone, I know from experience that I must eat within 40 minutes or I may be risking my life. Under these circumstances, you just cannot be picky. I usually take the next exit, drive up and down the main strip, scoping out the options. I'm looking for what I think will be the least offensive and most likely not disgusting.

Making the selection is never easy. I go through a process of elimination, looking for food that is what it is: natural, made fresh with not much on it or around it to compromise the nutrition, taste and most importantly, how it looks. I just cannot eat a chicken breast when I know that every chicken breast in that kitchen is shaped exactly the same and has exactly the same grill marks.

As I sit at the table devouring this food, I try not to think too much about where the food actually came from and how the animals were raised. Instead, I imagine what I could do with the ingredients in the restaurant if I could step back into the kitchen and whip up something that I actually would want to eat.

Imagine my delight when I stumbled on FancyFastFood.com. A whole site devoted to my fast food fantasy. Did you think the Chicken Marsala pictured above looked yummy? Well it was made by scraping off the toppings of a Pizza Hut pizza with chicken, onion, tomato and extra sauce. The ingredients were simmered with six buffalo wings, blue cheese dressing and marinara sauce, and garnished with coriander. The scraped-out pizza crust was oven-baked like naan, a leavened Indian bread. OMG! Brilliant!

This one blew me away.......Le Chicken McConfit.

The ingredients;

1 ten-piece order of Chicken McNuggets
1 large French fries
1 medium Coke
1 Fruit & Walnut Salad
1 Barbecue sauce
1 Hot Mustard sauce
1 Sweet ‘N Sour sauce
2 bottles of water
organic chives (for garnish and a touch of irony)

Check out the web site for recipes and more imaginative creations

www.fancyfastfood.com

Travel Bug: Paris

2010-11-21T13:56:00.000-08:00

In the 80's sushi was considered an expensive and exotic treat appreciated mostly by Japanese businessmen and gourmonds. Most Americans could not get past the fact that it was uncooked. Many of us had tried sushi, and really liked it, but we had no idea that one day it would become so globally accepted and localized that we would buy fresh, handmade sushi packaged in plastic containers at our local supermarket.

Foodies that lived in LA at that time will probably always remember the first time they dined at Matsuhisa, for Nobu Matsuhisa was a game changer. With raw fish, miso and a little heat from jalapeno, Matsuhisa introduced us to his "New Style" Japanese cuisine and shifted our perception of uncooked fish forever.

Today Nobu Matsuhisa has 28 restaurants around the world, but until last month, he did not have a presence in what many consider the Food Capital of the World, France (well, these days, mostly it's the French that believe this!) That all changed with a "pop restaurant" at the elegant Ritz Paris. From photos I've seen, the restaurant is dark and elegant. It has a private enterance and only seats 80. And, apparently, Nobu is in the kltchen.

While I have many fond memories of delicious food at Matusihisa Beverly HIlls, I'd love to experiance my favorite Japanese style cuisine in one of my favorite cities.

October 11th thru December 11th, 2010

Ritz Paris
15, place Vendôme
75001 Paris France
1er Arrondissement
+33143163080 http://www.ritzparis.com

Miso Cod Image courtesy of Myriad Restaurant Group
Cannot find credit for other two images,

Obsession: Cloth & Paper - Textiles and Wallpaper

2010-11-10T10:14:00.000-08:00

Marcie is a talented fabric designer and an amazing colorist.

Even on-line it is evident the

colors of her textiles are exquisite.

Raisin, Apple, Persimmon, Rye...Yum! I love them all.

http://tinyurl.com/MarcieBronkar

www.marciebronkar.com

Recipe: Jade Butterfly Matcha Cocktail

2010-07-01T03:02:00.000-07:00

The summer heat is here and my penchant for a glass of wine with dinner is waning as I yearn for a refreshing, cool cocktail.

Recently, after one of those crazy days when nothing goes as you thought it would, I opened the fridge searching for ingredients on hand to create a "I had a tough day, I need a cocktail" kind of cocktail. You know the type.....one sip and your shoulders drop, a smile appears on our face and you let out a huge sigh. The kind of cocktail that puts life into perspective!

Having a kitchen stocked with every type of tea imaginable does not leave me at a loss for inspiration! In one of my "Iron-Chef" moments, which happen almost daily I might add, I pulled these ingredients from the fridge: Matcha green tea, navel orange, vodka, simple syrup*. Done! The Jade Butterfly was born.

The recipe is below. Try it yourself and let me know what you think. Doesn't the stress melt away with each sip?

* A note about SIMPLE SYRUP....A kitchen staple! ALWAYS have a bottle in the fridge. It's so easy to make. You should buy a clip-top glass bottle that you dedicate to simple syrup and a funnel to help you get the gooey liquid into the bottle without leaving a sugary mess on your counter top.

1 cup sugar - 1 cup water - boil till sugar dissolves - cool - pour in bottle using funnel - refrigerate for 2 - 3 months!

You know you want to try it.....

Take advantage of our Matcha Lover's Sale July 1 - 12, 2010. Up to 30% off! www.algabar.com

Jade Butterfly

Makes 1 5-1/2 ounce cocktail

4 oz Zen Treasure Matcha Tea by Algabar or premium matcha tea prepared as instructed on package or below

1.5 oz Grey Goose or premium vodka

1 tsp simple syrup

fresh orange slice and twist

In a cocktail shaker filled with ice cubes, combine prepared matcha tea, vodka, and simple syrup. Shake vigorously. Strain the cocktail into a martini glass. Squeeze about five drops from orange slice and garnish.

To prepare the matcha tea

Heat 4 oz of spring water in a tea kettle or saucepan over medium heat. If using the tea kettle, remove from heat when you hear the water start to agitate. If using the saucepan, heat until small bubbles form on the bottom. Place 1 teaspoon matcha tea powder into ceramic bowl. Add 4 oz heated water. Whisk vigorously with "w" hand motion until dissolved and frothy.

Beauty in Torment

2010-06-21T18:29:00.000-07:00

toxic beaches

polluted water

brown birds turn black

my heart grieves

It's My Birthday

2010-06-11T10:21:00.000-07:00

I'm not sure which web site I copied this from so I apologize for not referencing it, but I just had to share this quirky quote with you, You see, today is my birthday and this sums it up so perfectly. I admit it....a little panic sets in before my birthday. On one hand I'm remembering to be grateful for all the blessing in my life, but on the other....wow! I am all over the negative stuff. But since I am all about the power of the mind to manifest our dreams, I can turn it around pretty fast!

So I'm enjoying a pot of our Mightea Aphroditea Black Tea with Vanilla, listening to great music and I'm feeling just great so I wanted to spread some positive energy out and into the blogoshere.

So what is going through my mind.......a silly tune that transformed to suit the occasion!

It's my birthday and I'll discount if I want to!

Since it keeps repeating itself, it must be a sign! I decided I had better do something about it.

20 % off all TEA by ALGABAR

www.algabarstore.com

June 11th - June 14th

the coupon code at checkout is: birthday

Please take advantage of this special. It's my birthday gift to you!

XXOO, GGB

The British Legacy of Afternoon Tea

2010-04-12T12:31:00.000-07:00

cafe grey - a contemporary afternoon tea

When I was in the fashion biz I spent abt 2 -3 months a year in Hong Kong. Altho it is no longer under British rule and so much has changed since those days, it remains one of the best cities for Afternoon Tea.

Writer Helen Dalley for CNNgo.com compiles a great list of the Most Decadent spots in Hong Kong for Afternoon Tea.

Which tea sounds good to you? I had an amazing meal and great experience at Cafe Grey in NYC and would love to check out Cafe Grey on the 49th floor of the Upper House Hotel in Victoria Harbour. Sounds divine!

2009 Calma Sutra Awards

2009-10-07T09:58:00.000-07:00

This year's winner in the Tea Council of the USA's Calm-a-Sutra
of Tea Scholarship video competition plays on marital strife to make
its point about the health benefits of tea.

The producers, Edan Freiberger of Stanford University and

Nicholas Chen of UCLA, won a $15,000 scholarship.

Fête Du Thé: Institute of Classical Architecture

2009-08-08T15:29:00.001-07:00

Photos of the July 16th event at Waterworks Showroom

The Menu

Tray Passed Hors d’oeurves

Mini Gruyere Gougères

French Style Cheese Puffs

Heirloom Tomato Rustic Tart

Farmer’s Market Tomato with Mascarpone in a

Hand Formed Tart

Yin Yang Salmon

Tea Marinated Salmon Roasted with

Black and White Sesame Crust

Mediterranean Pepper and Nut Tapenade

Red Pepper, Walnut and Cashew Spread

in a pastry cup with Preserved Lemon Garnish

Sweets

Ice Cream sandwiches

made exclusively for Algabar by CoolHaus

TEAdo Ando Ice Cream Sandwich

Matcha Green Tea Ice cream with Brownie Cookie

Le CourbusTEAier Ice Cream Sandwich

Earl Grey Ice Cream with Butter Cookie

Artisan Chocolates by XT Patisserie

Fleur de Sel Caramel

Kalamasi

New from the Test Kitchen

2009-07-27T11:12:00.000-07:00

Emperor's Beloved Green Tea

Marshmallow S'mores

Matcha Green Tea

Shortbread Cookies

Mediterranean Red Pepper and Walnut Tapenade

with Preserved Lemon Garnish

The Healthiest Foods On Earth

2009-07-12T12:36:00.000-07:00

Full story on Forbes.com

Check out this Forbes article written by Jonny Bowden. It is a good reminder that the bulk of our diet should consist of whole foods with minimal processing. Whether you choose to be a vegetarian, vegan or carnivore or you eat a dairy-free or a high-protein diet, he believes that you can live, thrive and avoid modern disease by sticking with whole, unprocessed foods. He makes a point about whole foods which is also important: "Remember "whole" foods means exactly that--foods in their original form. Our robust ancestors did not eat "low-fat" caribou; we don't need to eat "egg-white" omelets."

The Healthiest Foods on Earth:

Nuts, berries, beans, raw milk, grass-fed meat, wild salmon, eggs, vegetables (especially broccoli, cabbage, brussels sprouts, kale), apples, pomegranate juice, onions, garlic and shallots.

Bowden says that "Tea deserves a special mention", since it it loaded with anti-oxidents and anti-inflammatories. We agree that tea is a great addition to any healthy lifestyle for those reasons, but it also offers the added bonus of a bio-chemical combo of caffeine and L-Theanine. Exclusively found in tea, this combo of natural occurring chemicals is a natural anxiety reducer, mood enhancer and energy inducer.

Along those lines, my strategy is to have about 6 to 10 4 oz servings of tea each day and a visit to the Farmer's Market once a week. I usually drink black tea in the morning, green tea in the early afternoon, oolong in the late afternoon and rooibos in the evening but lately a shot of matcha green tea at about 11 am gives me a jolt without the jitters that gets me through the early afternoon with plenty of calm energy. I cook and enjoy my foods whole, like Bowden suggests, and revel in the challenge of creating delicious meals with whatever is in season at the moment. With that strategy I have incorporated healthy habits into my lifestyle that I can feel good about.

Darjeeling Tea Estate Devastated by Cyclone

2009-07-02T09:59:00.000-07:00

Tropical Storm Aila struck southern Bangladesh and eastern India on May 25- 27, 2009. The New York Times reported that floods and mudslides killed at least 191 people and left hundreds of thousands more homeless.

Unfortunatly, Makaibari Tea Estate, our supplier of Darjeeling teas, was in the cyclone's path.

Rajah Banerjee, CEO of Makaibari described the cyclone:

"On the night of 25th May , a fierce cyclone hit us with all its fury. It sped across the vast plains of Bengal, and winds, which were 139 miles an hour, increased its intensity once it was funneled into crevasses of the Himalayan foothills. Makaibari, in the Darjeeling sub-district of Kurseong was the first on its deadly path of mayhem , death and destruction."

"The ferocity of the wind-lashed rain was so great that the window panes turned to dust on impact – there were scarcely any shards. To see it happen in front of one's eyes is an absolute trauma. Branches of trees snapped off easily. Thousands of them swirled around throughout the night of the storm like unguided missiles, impaling and destroying. It was a night of terror, the likes of which has never been experienced before."

Arriving at the height of the tea picking season, an estimated 28 people in the region lost their lives in the storms. Major damage has been caused to homes, roads, communications and services. Apparently, the cyclone damaged the roof of the tea factory, the manager's complex and 150 workers' homes. Banerjee added that he had lost 12 acres of tea in the rains that accompanied the storm.

Maikabari not only produces the finest Darjeeling teas, in 1991 they were the first tea estate in Darjeeling to become certified organic. Rajah Banerjee’s pioneering life’s work has lead the way in promoting bio-dynamic, sustainable permaculture in India.

Makaibari tea is Certifed Fair Trade which assures better prices, decent working conditions, local sustainability, and fair terms of trade for farmers and workers in the developing world. There are seven villages on the 1,000 hectar estate which has been in the Banerjee family for four generations. Rajah Banerjee has initiated and supported many social projects that benefit his workers and their families, including buidling a library and medical clinic for the 1,500 residents living on the estate. Makaibari workers have created a community loan fund which has given over 100 micro-loans to workers and their families for education, housing, livestock and medical needs.

As you can see, Makaibari Tea Estate is truly a unique and special place. As Banerjee said in the 2007 award winning documentary about his tea estate, "I call this my dreaming land."

A relief fund for donations was set up by the the Fair Trade Foundation to help our friends at Makaibari. All contributions will be sent in full to Jeevika, the Fairtrade authorised Non Governmental Organization in India. Jeevika will monitor all disbursements and expenditure in accordance with Indian regulations.

You may make contributions on our web site at www.algabarstore.com,

Any contribution would be greatly appreciated.

References for this article were taken from the following web sites:

http://www.transfairusa.org/pdfs/profiles/Makaibari-India_04.pdf

http://www.worldteanews.com/index.php/20090619636/International/Makaibari-Recovering-From-Cyclone-Aila.html

http://earthobservatory.nasa.gov/IOTD/view.php?id=38786&src=iotdrss

http://news.yahoo.com/s/nm/20090526/wl_nm/us_cyclone_bangladesh

Learn More about Makaibari:

http://www.makaibari.org/

http://www.makaibari.com/

View Lord of Darjeeling Documentary on You Tube

(first of four parts) http://www.youtube.com/watch?v=UggNkYDOomM&feature=PlayList&p=EC5B3734772A0833&index=0

The Meaning of Tea

2009-06-14T14:16:00.000-07:00

Tea is recognized in many societies as being much more than just an ordinary beverage, but rather one that offers joys from the tangible to the ethereal. The ritual drinking of tea infuses awareness of the natural world and the value of taking time to cultivate well-being and human connections.

The Meaning of Tea

The Meaning of Tea is an engaging and whimsical documentary film that explores the romance and complexities surrounding tea, a universally beloved and widely consumed beverage. With its spectacular cinematography and indigenous music, this feature-length film spans the globe, unveiling many reasons behind tea's mysterious appeal. With an exciting mix of interviews, archival footage and music, the film explores the rituals and ceremonies of tea, as well as the ways it is celebrated and enjoyed by a myriad of unique cultures. The filmmakers take us on a journey from teacup to teacup, through eight countries: from afternoon tea in the Midwestern United States to tea estates in India, from the traditional tea ceremony of Japan to modern tea life in Morocco.

Hoping to arrange a screening in LA this fall. Check back for details.

trailer and text courtesy of The Meaning of Tea

Obsessions: Tea-Infused Marshmallows

2009-06-13T11:33:00.000-07:00

We infuse our marshmallows with the finest teas

to create a

delicious twist on a nostalgic favorite

Our Flavors

Emperor's Beloved Tea

White tea, green tea, rose buds, peppermint, jasmine, lavender

Malabar Sunrise Tea

Sencha green tea, coconut and ginger

Khyber Pass Chai

Black tea, cinnamon, ginger, cardamom, vanilla

$12

12 pieces/80 grams

please call the store for availability

In the News: Bride & Bloom Magazine

2009-06-10T11:37:00.000-07:00

Teapots and Cake Stands

Colonial Wooden Cake Stand, three sizes, $72, $112, $145

Walnut Bark Stemmed Glass Cake Stand, $130

Pots and Cups by Mariage Frères, Paris

Matte Platinum Darjeeling Teapot and Two Teacups (not shown) $730

Matte Gold Legends Teapot $535

Photographed by Pornchai Mittingtare

Produced and Styled by our good friend Kim Wong

Everything Stops for Tea

2009-05-24T10:59:00.000-07:00

I adore this little video about

tea time in England.

It features a song sung by Jack Buchanan,

the debonair English gentleman

of stage and screen in the 1940's and 50's.

Thanks to @teaemporium (on Twitter) for sharing this gem!

In the News: InStyle June 2009

2009-05-07T13:16:00.000-07:00

click photo to enlarge

Strawberry Volcano with Tea Infused Cream

created exclusively for Fête Du Thé by Algabar

by Shambley Culinaria

The World Tea Expo

2009-05-05T10:18:00.000-07:00

I just returned from the World Tea Expo, the premier tea trade show held in Las Vegas every May. As always, it is exciting to hear about the new crop of teas and a great pleasure to talk tea with tea experts for two full days.

This year I had the opportunity to meet Jane Pettigrew, tea specialist, historian and author of over twelve books on tea. We chatted about the challenges that hotel and restaurant clients face when trying to offer tea service at the highest level. Jane's perspective was that many hospitality accounts are finally catching on to the marketing and financial opportunities tea presents and are making an effort to offer expanded selections and more thoughtful service.

I also met a food industry legend, Stanley Zabar. He is developing a private label tea program for Zabars, which is what brought him to the show this year. When I got home, I checked the internet for the history of Zabars and I found that Stanley and his brother Saul took over the business in 1950, when their father Louis passed away. Fifty nine years in the retail food business and he is still passionate and excited about it. What an inspiration!

Of course, the highlight of this trade show is the tea. The show falls at an awkward time for the tea industry, as early May is in the middle of the spring harvest. Most tea importers have not received their first shipments of the new crop yet, so there is a lot of conversation about how good the new crop is, but not much to taste. Many had an ounce or two of their new offerings so I know there is some exciting tea to look forward to. I left long sample lists with my suppliers so I will be greeting Juan from UPS at the back door everyday till they arrive!

I learned a little about teas from Korea this year. I had done a little investigation in previous years, but then I felt I should focus on arranging my supply of the more popular teas from China, Indian and Japan. This year I tasted a 2009 First Flush Bosung from one supplier and a 2008 from another. Both were delish and worth considering for our Green Tea menu. The leaves for this tea are gathered early in the spring so they are tiny and uniform with a bright green color. The infused tea has a slightly roasted, sweet, fresh green taste with low astringency and is something that any green tea lover would appreciate. I also tasted several herbal infusions that I am excited to experiment with in custom blends. The Hydrangea Leaf infusion has a natural sweetness that is remarkable. The Persimmon Leaf is harvested from wild trees grown in remote valleys in the South Korean mountains. The infusion is light and sweet and is high in vitamin A and C which strengthens the immune system. I am really anxious to learn and taste more!

The highlight of my tea tasting was an Ancient Lotus Green Tea from Vietnam. The leaf is large and produces a golden infusion with an anise taste and lotus floral aroma that is totally unique. This remarkable tea has been handcrafted in small batches for centuries. Using the pollen from the lotus flowers, it takes 2000 Sacred Lotus flowers, which yield about 200 grams of pollen to scent 1 kilo (2.2lbs) of tea. The blossoms are picked in the early morning on the same day the tea is harvested. The lotus petals are removed by hand and they are used for decor and ceremonies, while the pollen is removed to scent the tea. It is mixed with the tea leaves seven times to achieve the amazing fragrance. As you can see, it is quite labor intensive and the fact that is is available in the United States and at what seems to be a reasonable price, is very exciting.

Over the next few months, as the spring harvest and then the summer harvest teas become available, we will be exploring and tasting to find the most delicious and unique teas to add to the Algabar menu. Stay tuned.....

Beauty Shots: Karyn Millet

2009-04-23T11:57:00.000-07:00

click photo to enlarge

I met Karyn R. Millet abt 10 years ago when she was in hospitality public relations. Shortly after we met I heard that she had left PR and was now behind the camera photographing interiors for shelter magazines such as House Beautiful and Country Living. She always shoots with natural light and has an instinct for capturing a mood without being obvious. We recently bumped into each other one afternoon at The Montage Beverly HIlls. I was there to do a tea tasting with the Tea Lounge Manager and Karyn was there on assignment.

Here is a taste of her work for Conde Nast Traveller UK's Hot List (May 2009 issue).

Karyn's favorite tea by Algabar: Mountain Mist

karynmillet.com

Recipe: Herb Infused Iced Matcha*

2009-04-05T10:37:00.000-07:00

Photo by Jesse Coley

This drink was conceived in an Iron Chef moment in my kitchen. I needed to create an iced Matcha drink for our Matcha event last week. I had put it off until the last moment but I wanted to create something special that Matcha lovers could recreate without much pre-planning.

I pulled everything that could possibly be an ingredient out of the refrigerator and cabinets. Next time I do that, I promise to take a photo of the kitchen! Anyway, after assessing the options, the first thing I tried was adding Matcha to an herb infusion. And guess what, I nailed it, thank you very much!

What I love about this drink is that it is extremely refreshing and thirst quenching, it offers a powerful anti-oxidant punch from the Matcha, it has amazing medicinal properties from the herbs and it offers a little energy kick from the caffeine. I sound like a Monavie salesman!

Here is the Caveat. Please promise me that you will do a little research before you start consuming large amounts of herb infused tea. Some herbs can be harmful when consumed in large quantities and they may be harmful if consumed by people with certain medical situations. Just skip any herbs that are in question and substitute with one that you are comfortable with.

Herb Infused Iced Matcha

makes 2 servings

Ingredients
1 small sage leaf
1 - 2 sprigs of thyme
5 large mint leaves
4 bamboo scoops Matcha, or 1 tsp
2 cups water, just boiling
1 tsp simple syrup (1 part sugar to 1 part water)

about 6 ice cubes

Experiment with variations: The selection and combination of herbs offers a lot of room for creativity. Based on taste preferences, your medical needs or what you have growing in your garden, you can adjust the combination and amount of each herb. I love mint and so I try to push that flavor forward. You can also control the amount of herbal flavor with the infusion time. I started at 10 minutes but found it overpowered the Matcha, which I want to taste, so I've dropped it down to five minutes.

Place the herbs in the bottom of a teapot. A glass pot is suggested as it will not pick up the herbal flavors and infuse into your morning pot of Earl Grey. YUCK, that would not be good!

Pour just boiling water over the herbs and infuse for 5 minutes. Using a strainer, pour the liquid into a medium sized bowl.

Add Matcha powder and whisk until completely blended. Place half of the ice cubes in each glass, fill with herb Matcha tea and sweeten to taste with simple syrup. Enjoy!

* To purchase Algabar's Zen Treasure Ceremonial Matcha, click here!

Recipe: Banana Smoothie

2009-04-05T10:19:00.000-07:00

We served this smoothie at our event last week paired with a Matcha Snowball. The refreshing lightness of the smoothie paired perfectly with the slightly dry consistency of a snowball. This drink makes the perfect accompaniment to breakfast or a late morning snack. The caffeine in the Matcha will give you a little energy kick without making you jittery and the banana, milk and honey are are just good for you foods from nature.

Banana Matcha Smoothie

Makes 2 servings

Ingredients
2 chasen scoops of Matcha or abt 1/2 tsp
1 banana
1 cup milk
1/2 tsp honey
4 - 6 ice cubes

A word about my recipes. Once I have a recipe that works, I love experimenting with other options, all the while knowing that I can always go back to the basics. I've made this smoothie with soy milk, low fat milk and goat's milk. While I am a big fan of goat's milk, the other two options tasted great too. For the honey, I've used the New York Basswood from Bee Raw Honey and the Tupelo Honey from Savannah Bee Company. Both were wonderful and add a complexity to the flavor that is exciting. If you like a thick smoothie, substitute yogurt for the milk.

Add all ingredients to blender and mix.

Garnish with a mint leaf or place a banana slice on the rim of the glass, and enjoy!

* To purchase Algabar's Zen Treasure Ceremonial Matcha, click here!

Save the Date

2009-04-03T15:59:00.000-07:00

June 7th, 2009

Tea and food tasting at The Getty Center w/ Anne Willan, Founder of La Varenne Cooking School, Gail Baral, Certified Tea Expert and Founder of Tea by Algabar and Claudia Cevenini, Pastry Chef Bon Appetit at the Getty Center and Villa.

More details coming soon!

Fête Du Thé by Algabar

2009-04-01T09:46:00.001-07:00

Goat Cheese Wrapped Proccuitto on a Chai Tea and Pear Glazed Homemade Bread

photo by Carin Krasner

Did you know we also have a catering company? Rather than open a tea lounge in our store, we decided to create beautiful delicious food for events and parties. Since we launched in November of 2006, we've done everything from a MarTEAni bar for Jeffery Katzenberg's pre-Oscar party to a festive holiday party for one of my neighbors. We are proud to say that several of our clients have hired us more than once; we've done two parties for Lexus, two for jewelry designer Jennifer Herwitt, two for Thomas Lavin at the Pacific Design Center and three for Dan Marty Showroom, also at the PDC.

Sakura Vert Shimmer and Phoenix Empress MarTEAni

photo by Carin Krasner

What makes us unique is that we pair modern elegance and stylish entertaining with a passion for tea. With a selection of over 50 unique teas that can be served hot or iced, and over 15 custom artisanal marTEAnis and cocktails made with Algabar Tea, Fête Du Thé provides a stylish alternative to the traditional tea party. We infuse many of our French-Asian-Fusion inspired small bites and sweets with tea to create a surprising and clever culinary treat.

Lapsang Souchong Deviled Eggs and Jasmine Tea Poached Shrimp Salad on Homemade Bread

photo by Carin Krasner

Tea is the inspiration for our distinctive menu and modern elegance is the spirit infused in all of the details. For more photos and information, please visit our web site at www.feteduthe.com.

A Tree House Tea House

2009-03-28T19:07:00.000-07:00

The ritual of the Japanese Tea Ceremony takes place in a

tea house.
In design, every element of the tea house is considered for its relationship to nature and the tranquil,

peace of mind it provokes.

Japanese architect Terunobu Fujimori

created this extraodinary but humble structure

for his own use on land owned by his family.

He designed a large window that frames

the perfect view of Chino City, the town where he grew up.

This window on the world acts as a living kakejiku,

or picture scroll,

whose purpose in a traditional tea house is to

pay homage to the time of the year.

With it's chestnut tree branch supports, it looks to me as if the trees grew from the soil and pushed the house into the air.

Reference: Deezen.com Photos by Edmund Sumner

Beauty Shots

2009-03-17T23:54:00.000-07:00

click photo to enlarge

LA based still life commercial photographer Carin Krasner stopped by the store last week with an idea brewing in her head. She needed a few table top items that would compliment the pastry she was shooting. Take a look at the result!

New from the Test Kitchen

2009-03-17T23:34:00.000-07:00

Chef Cathy Shambley is a master at turning our vision into reality.

Today we tasted three new items for the

Fête Du Thé menu

Smoked Salmon and Jasmine Tea Infused Cream Cheese

on a Cheese Scone

Goat Cheese and Oven Roasted Tomato with Basil Pesto

on Genmaicha Bread

Earl Grey Cupcake with Earl Grey Butter Cream Icing

and Candied Orange Peel

for more info on our catering company, Fête Du Thé, please click here

The Mystery of Matcha Revealed

2009-03-17T18:52:00.000-07:00

Thursday April 2, 2009

6 to 8 pm

$35

RSVP by March 31,2009

Limited to just 30 guests

My fascination with Matcha began two years ago during a trip to Japan. While traditionally Matcha was used in the classic tea ceremony, in modern Japan Matcha enhances the taste and flavor of ice cream, cakes, cookies, sweets, rice and noodles, poached fish and vegetable dips. I was on a mission to experience it all!

The stand out for me was found on a side street in the middle of the shopping district of Kyoto. I purchased a freshly made (still warm) matcha dusted rice cracker and my travel companions purchased a refreshing matcha soft serve ice cream. As I dipped my rice cracker into the ice cream, angels sang. Seriously! There are no photos because it disappeared so quickly.

During my visit to a tea farm in Uji, not far from Kyoto, I purchased the highest grade ceremonial matcha for drinking at home. There, in the tea master's kitchen I learned the whisking technique that makes the hot Matcha frothy and bright green.

Lately I've been drinking a bowl of Matcha every morning at around 11 am. With its light astringency, vegetal taste, beautiful color, healthy benefits and powerful caffeine punch, it is the perfect post-breakfast, pre-lunch diversion.

Many of our customers are curious about Matcha but haven't taken the plunge and actually purchased it to prepare at home, so I have been wanting to do an event at the store that would serve as an introduction. We finally have a date. Click here for the details.

Why You Should Drink Tea

2009-02-27T18:56:00.000-08:00

Reason # 1 - Anthrax Antidote

A new study by an international team of researchers from Cardiff University and University of Maryland has revealed how a cup of tea could be an antidote to Bacillus Anthracis -- more commonly know as anthrax - a potentially fatal human disease. A very serious and rapidly progressing form of the disease occurs when bacterial spores are inhaled making anthrax a potent threat when used as a biological warfare agent. The team of scientists has found that English Breakfast tea, a black tea, without the addition of milk, has the potential to inhibit the activity of anthrax. Professor Les Baillie from Welsh School of Pharmacy at Cardiff University said: “We found that special components in tea such as polyphenols, have the ability to inhibit the activity of anthrax quite considerably."

Science Daily, March 2008

http://www.sciencedaily.com/releases/2008/03/080312100045.htm

i made tea - a work of art

2009-02-05T17:44:00.001-08:00

click here

simple and brilliant

interactive

art

Afternoon Tea

2009-01-24T20:36:00.000-08:00

"There are few hours more agreeable than the hour dedicated to the ceremony known as afternoon tea."

Henry James, The Portrait of a Lady

I'll put the disclaimer right up front: Algabar is the tea purveyor for the Montage Beverly Hills Hotel. That said, I think the Afternoon Tea service at the hotel is poised to become the premier spot in LA for a genteel afternoon of conversation, good food and tea.

One of the things that I love about the Lobby Tea Lounge is the variety of seating options. If you make a reservation in advance you can request living-room style seating on overstuffed sofas and chairs, a seating for four at a square card table with tall-back arm chairs, a seating for two at comfy club chairs with a low table or seating for up to eight at a banquet.

I also love the wall of glass that looks out on a 28,500 square foot classic courtyard garden which the Montage installed. It gives the tea room a sense of space, but confuses you into thinking you are in a country hotel, not at the corner of Beverly and Wilshire.

The tea is served on porcelain hand painted by local artist Lisssi Kaplan. It compliments the room well and I love the scallop edge of the tea cups. I also love the shape of the teapot and find that my tea stays warm for much longer than I would have guessed.

Chef Richard Ruskell created the menu which features two types of scones, delicious lemon curd and fresh cream. There are six savories, my favorites of which are the heirloom tomato and basil on brioche and the asparugus and prosciutto. As for the sweets, my favorites are the lemon yuzo meringue and the milk chocolate cream sandwich. While the scones, sandwiches and sweets are bite size, there is so much food, I have never been able to finish and always have leftovers to take home.

The tea menu features 30 Algabar teas. About a quarter of the teas are Certified Organic and some are Fair Trade. Of course there are the traditional favorites like English Breakfast (called London Calling) and Earl Grey (called Lady Teazle). There is a classic Chinese green tea, a Dragon Well (called Jade Dragon) and a classic Japanese green tea, a Sencha (called Samuri Sword). There is a chamomile blend (called Clair de Lune) and a ginger, orange and mint blend (called Menage et Tois).

Some of the more unusual teas on the menu have turned out to be quite popular. Mountain Mist is a green Formosa Oolong blended with lemon myrtle, marigold and vanilla. Enchanted Evening is a South African red tea, called Rooibos, blended with Egyptian mint and white chocolate. Emperor's Beloved is a white tea blended with tiny rose buds, peppermint, lavender and jasmine flowers. Tender Heart is a jasmine scented green tea that is hand-tied into a heart shape that when infuses, opens to revel a delicate flower. *

The tea is brewed in the kitchen and the tea leaves are removed after the alloted brewing time. This is done to insure that the last cup tastes as good as the first. Tea leaves left in hot water too long quickly become bitter.

The service staff have been through hours of tea training and tasting and should be able to answer questions and make recommendations on which tea you might enjoy. I find the service a perfect blend of traditional graciousness and modern casualness.......it is neither too stuffy nor too friendly.

With such a fine tea selection, we hope you will try something new and perhaps discover, as I did twelve years ago, that there is more to tea than Orange Pekoe.

Thanks to the Montage Beverly Hills for selecting Algabar as their tea purveyor. It is thrilling for us to be a part of such an elegant and gracious experience.

*If you find the names of our teas intriging, look for a future post about the source and history of our teas and how that inspires our names.