James Beard Chef Vitaly Paley Announces Weekly Russian Tea Service at Headwaters

Includes choice of loose leaf tea

Mushroom piroshki

Khachapouri, georgian cheese bread, local honey

Stuffed eggs, sumac

Walnut-stuffed eggplant roll, sunflower seed oil

Traditional blini, house cured caviar, sour cream and dill

Buterbrodi, open face rye bread sandwiches, various toppings

Steopka, grandmother’s sour cream and walnut cake

Lekach, honey cake with black tea apple caramel glaze

Lemon zest halva, crystallized sesame candy

Tort po kievski, hazelnut meringue, coffee buttercream, chocolate ganache

Zapekanka, russian cheesecake, lemon curd

Ukrainian poppy seed roll

Includes choice of loose leaf tea or hot cacao

Deviled eggs

Flaky cheese bread

Cheddar blocks and carrot sticks

Ants on a log

Cheesecake squares

Chocolate cake balls

Honey cake and caramel glaze

Daily fruit gelee

Francois Chidaine, Brut Nature Montlouis, FR, NV 15.

Patrice Colin, “Perles Grises” Brut Rose, FR NV 12.

Paul Dethune GC Brut Champagne, FR NV 19.

Vodka Flight, bartender’s choice of a Russian, local and infused vodka

Must Go On, Rolling River Aquavit, lemon, honey, brut sparkling 10.

Party of Two, Thomas and Son’s Smoke Tea Liqueur, chai-tea infused vodka, cardamom syrup, cream 10.

K’vass Punch, our nod to the HH’s tiki room, Appleton & Skipper Rum, Creole Shrubb, russian ‘bread drink’, pineapple, pink peppercorn 10.

Bai Mu Dan

This White Peony tea, is produced in China using either the bud or top two leaves and bud of the tea bush. Pale in color and delicate in flavor, white tea is slightly sweet and creamy with a clean, lingering aftertaste.

An upscale salute to the classic caravan teas of Russia. Great all by itself, it tastes even more wonderful when mixed with our house-made jam. Na Zdorovie!

Grown in the foothills of the Himalayas, this blend of first and second flush organic Darjeeling teas produces a light, yet complex tea with the aroma and flavor of fruits, nuts and flowers.

A flavor somewhat superior to traditional Earl Grey. Fragrant Ceylon Dimbulla and Uva are artfully combined with select teas from India’s Assam valley, then scented with the flavor of bergamot from the realm of Reggio Calabria, Italy.

Slender needle-like leaves produce a deeply vegetal taste and aroma, ripe with notes of toasted rice and nori. Harvested in the spring to early summer just south of Mt. Fuji, the leaves are steamed to perfection to stop oxidation of the leaf, as well as to lock in their deep jade color and flavor.

A decadent and cooling offering blended with Pacific Northwest peppermint leaves, rich cocoa ribs, aged pu’erh and European orange blossoms.

A blend of golden Egyptian chamomile flowers and mildly stimulating, fragrant hyssop joined with smooth Cape rooibos, rose petals and linden flowers.

Made with the best peppermint from the Pacific Northwest. Gently hand- screened for perfect leaf size, it infuses a full, creamy flavor with distinct chocolate notes and an intense finish.

Headwaters is located in the historic Heathman Hotel in Downtown Portland. In October of 2016 after a dramatic renovation, chef/owner Vitaly Paley, his longtime wife/partner Kimberly Paley and Garrett Peck opened the reimagined dining room at the Heathman Hotel. The property, which possesses a storied culinary history, was constructed in the early Twentieth Century and is a member of the National Historic Register. Chef Vitaly Paley is the third James Beard Best Chef Northwest winner to take the helm of the Portland institution, a long running dining destination in the Pacific Northwest. Named for “the source”, Headwaters showcases local ingredients from Oregon’s diverse bounty, from farm to sea. The approachable menu is an expression and collaboration between Vitaly Paley and Executive Chef Ken Norris with Pacific Northwest flavors flowing throughout. The chefs pay homage to the rich history of the location, reviving the iconic tea court, adding a Russian flare that speaks to Paley’s own heritage, with a bit of inspiration pulled from his notable pop-up DaNet illustrating pre-Soviet Russian cuisine. Headwaters has been featured in OPB’s Think Out Loud, The Oregonian, Bon Appetit Magazine and Russian Tea at Headwaters has been highlighted in the Wall Street Journal, Sunset Magazine, and Portland Monthly Magazine. Headwaters showcases Paley’s renowned cooking, which helped him earn Portland Monthly’s 2012 Chef of the Year and a 2012 Empire Builder Award by Food & Wine. Chef Paley also received the 2005 James Beard Foundation Best Chef Pacific Northwest award, was nominated as a 2012 and 2013 James Beard Foundation Semifinalist for Outstanding Chef, and was a victor on Food Network’s popular series Iron Chef America. Paley, considered the Dean of Portland Chefs for many years, rediscovers Pacific Northwest culinary pathways and follows the footsteps of Oregon’s own James Beard. Headwaters is located at 1001 SW Broadway (The Heathman Hotel), Portland, Oregon 97205. Find more information at www.headwaterspdx.com, by phone 503-790-7752, and for private dining information, call 503-790-7126. Follow us on Facebook, Twitter, and Instagram at HeadwatersPDX.