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

January 18, 2017 by Food Dude

Reservations now open for the Russian Tea Experience by Vitaly Paley hosted on Saturdays in the New Year

Headwaters Portland Russian tea

PORTLAND, Ore. (January 17, 2017) – Beginning Saturday, January 14th, the Russian Tea Experience by Vitaly Paley will continue on into the New Year. Reservations for James Beard Chef Vitaly Paley’s tea service will open Thursday, January 5th. Hosted in the historic Heathman Hotel, tea will be offered throughout the year on Saturdays with two seatings, the first at noon and the second at 2:30 p.m.. Initially launched for the 2016 holiday season Chef Paley’s tea service added a distinct Russian flare to the two story tea court at the historic Heathman Hotel. The Russian Tea has been recognized nationally in publications such as Bon Appetit Magazine and Wall Street Journal, and features a prix fixe menu complete with drinks and a three-tiered stand of sweet and savory treats inspired by Paley’s Russian heritage. The stand includes such delicacies as Steopka (grandmother’s sour cream and walnut cake), Lemon Zest Halva (crystallized sesame candy), Tort Po Kievski (hazelnut meringue, coffee buttercream, chocolate ganache), 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), and Buterbrodi (open face rye bread sandwiches, various toppings). The beverage program features a traditional Russian samovar service including an array of teas from Smith Teamaker, plus wines, champagne, and vodka. The tea is $38 for adults and $16 for children. Reservations for Russian Tea are now open, and can be made by calling (503) 790-7752.

Adults 38. each
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

 

Children 16. each
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

 

Bubbles
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.

 

Cocktails
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.

 

Smith Teamakers Tea
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.

 

Georgian Caravan
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!

 

Bungalow
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.

 

Lord Bergamot
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.

 

Sencha
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.

 

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

 

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

 

Peppermint Leaves
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.

 

About Headwaters:
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.

 

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Filed Under: Restaurant News Tagged With: Headwaters Restaurant

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