Mochi Fusion A favourite treat around my household is a sweet rice cake known as Korean Chapssalddeok or Japanese Mochi. It’s texture is soft, silken and slightly gooey (in a good sort of way). Traditionally it would have taken many [...]
Tea Festivals seem to be popping up everywhere. Most are located on or near the West coast of North America. Los Angeles boasts two: The Tea Lovers Festival and The Los Angeles Tea Festival. The Northwest Tea Festival in Seattle [...]
West Coast Envy Here in central Canada we envy those who are so lucky as to live on Canada’s west coast, specifically, Vancouver. There is a friendly rivalry between Toronto and Vancouver. They call Toronto “The Big Smoke”. We mockingly [...]
Tea cuisine is still very much experimental. There will be successes and failures. The point is to keep trying. Since it is a relatively new culinary category, good ideas will eventually emerge and become part of tea’s repetoire. Coffee has [...]
At a runway show during Toronto fashion week last fall, I found a small bright pink tin of Kusmi Sweet Love tea in a gift bag. I thought the packaging and theme would be perfect for the love-fest that we [...]
I first heard of this little wonder when I attended Cynthia Gold’s workshop “Making a Final Statement – Tea and Dessert Pairing” at WTE. While discussing methods for infusing foods with tea, she showed us a small Matcha Grinder. Her [...]
Tea in the City: The perfect guide Two years ago, at the World Tea Expo in Las Vegas I purchased a series of three books by Benjamin Press, called “Tea in the City”. Jane Pettigrew and Bruce Richardson collaborated on [...]
Marie Saint Pierre at LG Fashion Week Toronto Marie Saint Pierre is a Montreal, Canada womenswear designer known for free-flowing, artistically inspired garments. Her clothing is a favourite of many of Canada’s cultural luminaries. Her clothes drape, wrap and layer [...]
Guest post by Gerald Robinson It’s a very tiny hotel, just 3 inches high, and could hold about 4 oz. of loose tea; - a reproduction of London’s Berkeley Hotel. In 1972 the Berkeley Hotel moved from Piccadilly to its [...]
I’m always on the lookout for new ways to experiment with culinary tea. I think I’ve hit upon a popcorn topper that is quite good. You have to like the taste of Matcha powder to appreciate this recipe, but for [...]
Linda Gaylard is a Certified Tea Sommelier located in the city of Toronto, Canada. She graduated from a comprehensive program of study developed by George Brown College in conjunction with The Tea Association of Canada. During her training, Linda experienced more that 350 hours of focused tastings and workshops as well as training in tea and food pairing, social history of tea and tea garden management... Read More
