Join us on Saturday, May 4th as our Head Teamaker Ravi Kroesen and Portland Monthly’s Chef of the Year Karl Holl collaborate on a special dinner event aptly named “Tea Drunk.” On this night only, we will turn our SE Portland tasting room into a restaurant for a family-style supper showcasing the interesting techniques Chef Holl has uncovered while cooking with Smith tea, including his tea-chi (a tea take on Kimchee featuring spent tea leaves). Ravi Kroesen and our esteemed tea department have curated an incredible line up of special tea offerings for the evening, including offerings such as a rare 2014 Lapsang Souchong from the Tongmu Village in the Wuyi Mountains of China sourced from the family of tea masters and farmers who originally harvested the first ever tea of this style in the 17th century.
Tickets are limited. This is an alcohol-free event. Come get tea drunk with us.
Saturday, May 4, 2019 6:30 – 9PM
110 SE Washington St; Portland, OR
Baguette and Meadow butter
Spiced carrots and spent tea-chi lettuce cups, spicy mayo
Green garlic arancini, mozzarella, salsa verde
Spring Vegetable crudité, green tea goddess dip
Spring Garden-burnt beets, greens, shaved roots, sprouted grains, tea spiced granola
Fresh caught, spring run Halibut
Hibiscus chocolate flan, salted tea caramel, candied hazelnut rubble
*Vegetarian entree option available upon request*