Saturday, November 27, 2010

Dilmah News-USA

Dilmah is now being served!
Club Sirata
in St. Petersburg, Florida... Serenity and relaxation from the hustle and bustle of deadlines, meetings and laundry.  Club Sirata offers miles of white sandy beaches, parasailing and beautiful sunsets setting on the Golf of Mexico. 
Dilmah in the morning and Dilmah after a beautiful lunch,
Dilmah tea is synonymous with relaxation, under a cabana, reclined on a hammock or by a poolside.  
Thirteen acres of unspoiled beachfront and dunes that surrounds Sirata, alone or with that special someone and

Dilmah does what it does best...
Serve at a Charity.
Dilmah the official tea!
Roberto Cavalli and Gloria Estefan Host Charity Event
was held at the Villa Vecchia, the estate of Miami philanthropists Norma & Luis Quintero,in Miami Beach.
Roberto Cavalli 2011 Spring Collection 
Cavalli turned out rock'n'roll, Boho and glamazon in keeping with Cavalli's signature look for his 40th anniversary.
Seven-time Grammy Award-winning artist, Gloria Estefan, team up for an elaborate event under the stars. A cocktail party, sit-down dinner and Dilmah Tea. 

The Gloria Estefan Foundation, supporting charitable programs for disadvantaged children to empower young people through education and opportunity, and St. Jude Children's Research Hospital. Recognized for its pioneering work in finding cures and saving children with cancer and other catastrophic diseases, St. Jude Children’s Research Hospital is the first and only pediatric cancer center to be designated as a Comprehensive Cancer Center by the National Cancer Institute. 
" Business is a matter of Human Service"
 Congratulations UBG and the Dilmah team!

Saturday, November 13, 2010

Special K's Corner

The History of "High Tea"

Nowadays, especially in Europe, the High Tea is back in town: lots of cafes, tea bars and restaurants have a typical English High Tea on the Menu.  It contains lots of sweet and mellow muffins, short bread, chocolate and white bread sandwiches.  and the the Tea, almost forgot it was a High Tea, so tell me, from all the High Teas you have consumed, do you remember the food or the Tea you drink?
Yes, indeed, we don't remember the Tea at all!
So let me tell you a little history about this subject, why is it called High Tea and how did it evolve?
In contrast to the elegance and refinement of the English "afternoon tea", the Industrial Revolution had led to the development of a working class, evening meal called the "High Tea".  it was a robust, satisfying spread of hearty foods, accompanies with a pot of fresh strong black loose leaf tea, served around 5:30-6pm to welcome the workers home from their long shifts in factories, mines, workshops and offices.
The point of the afternoon tea was to chat and gossip, accompanied by a nice cup of tea in the garden or drawing room (especially for the ladies).  But the point of high tea was to replace all the calories that been burned up during the 12 hours of working during the day and was served in the kitchen or dining room, with all the family members around the table. So it seems like we have merged the two together: the classic style of afternoon tea for women with the hearty and sweet high caloric food table for the high tea for men!
As we don't work 12 hours in a row without eating and do not excessive physical work anymore, we actually have to make a new style of high tea:    Delight Tea
You can serve nice small bites of food, but instead of high in calories, make it light, tasty and pair with high quality leaf Tea.
To start off, I have made a special Delight Tea Menu, with
Tea & Food pairing which you can try to make at home, and enjoy it fully.
Let me know when you have created your own special light  
Food & Tea pairing!
The D-light "T" Experience
Return to Real Tea
                  Dish Menu                                                                           Tea Menu
                                    Taste: Savory   
Kasia would love to hear about your interpretation of a D-Light "T" Experience.
Kasia's Information on side bar

Wednesday, November 10, 2010

Charity dinner Tea inspired Menus


...our taste buds are tingling. It has been
Matias Palomo Chile

Frank van der Zande  Netherlands
Mario Holtzem Belgium
Tomas Rimydis Lithuania
since July that a 
group of chefs landed in the land of Sri Lanka. An 
Jaroslaw Uscinski Poland
   exotic land of lush green mountains, diversity in wildlife, wide variety of rich spices, acres of tea fields and the Sri Lankan hospitality welcomed these  
gastronomic adventurers.

Rohan Fernadopulle Sri Lanka
Radim Gerlich Czech Republic
Dilmah is innovative in many tea ranges that the consumers enjoy but Dilmah has widen its borders
to  The Sommelier, Real High Tea, The Culinaire and The Chef and the Tea  Maker.

Shahid Latif Maldives
  Tea expressed in gastronomy and mixology is a natural concept and Dilmah has given tea the platform to play out its potential in the hands of the artist.
Robert Schinkel Tea Sommelier
Peter Kuruvita Australia
Dilmah is 100% pure Ceylon tea. Handpicked, harvested and packaged within days. Ultimate in freshness the key to twice the antioxidants then competitors. These chefs not only came to this enchanted land to learn about tea gastronomy but about the worlds first ethical tea.  While creating tea inspired dishes and apprehending the value of tea, hands on, appreciation for the tea pickers, workers and the MJF Charitable Foundations took a deeper meaning.  Merrill J. Fernando had a vision to take pure Ceylon tea as a vehicle not only to bring enjoyment to the tea enthusiast but a launching pad to direct funds to community and upliftment programs through the MJF Charitable Foundation  and the MJF Conservation. 
How can this come to fruition?
10% of Dilmah global sales stay in Sri Lanka.  Dilmah stands behind and executes this vision.
" Business is a Matter of Human Service"
Makul Agrawal India
                                      The Chefs expedition took them to 9 locations and straight into a cultural setting. Fascinating spices, fruits and vegetables, fish and meats, cooking concepts and Dilmah tea, it was an easy transition for these talented chefs to present their interpretation of a Dilmah tea inspired dish. 

Shane Yardley New Zealand
Simon Gault New Zealand
Stepping foot on Sri Lankan soil set them on a fast pace doing what a Sri Lankan native does in a days work.  Cooking on  Negombo Beach and a fisherman's work, making papadams, making breakfast for the locals, stripping fragrant cinnamon and picking tea at the tea gardens.  A highlight was  playing cricket(lost the match)with the Children's School of the Blind and Hearing Impaired(Champions)Moneragala.  Out on a safari, camping, tea plantation schools, visiting Hill Club Nuwara Eliya brought the chefs around the island with breathtaking views. The beautiful and outstanding Dilmah's Tea Trails (First Relais & Chateaux resort in Sri Lanka)
Bernd Uber Reference Chef
enjoying the delicacies of a fine high tea in company with Mr. Fernando and his sons Dilhan and Malik, it was a chance to ask questions about the Dilmah Family. Dilmah was not just a tea company but the Dilmah tea family had six pillars they stood by, Integrity, Ethics, Quality, Our Customer, Tradition and Sustainability.

The Chefs took this  opportunity to share their amazing creations with the world.

Fine Cuisine with the Finest Tea in the World

The Chef and the Tea Maker invites you to the Charity dinner Tea inspired menus. 

The table is set please join us!