Ambessa Tea Stories

RecipesRestaurants

Ambessa Tea Stories: Tea-Brined Double Fried Chicken

By Ashley Beck | July 10, 2013

Sweet tea added to the brine gives this fried chicken an unexpected twist. (Photo:  armaburrito)
Sweet tea added to the brine gives this fried chicken an unexpected twist. (Photo:  armaburrito)

Sweet tea added to the brine gives this fried chicken an unexpected twist. (Photo: armaburrito)

As I was reading the July issue of Food & Wine I came across two well accomplished chefs in Nashville that are reinventing the way we look at Southern cooking or Soul Food. Over here we are all about reinventing traditions, making new with the old, or as Marcus would say, “Taking a step back, before we take a step forward”. Especially when it involves adding tea and spices to the mix.

The Chefs: Erik Anderson is a vet of The French Laundry and Noma. Josh Habiger comes from a background at Alinea and The Fat Duck. Together they came to Nashville and founded The Catbird Seat, a name that suits their enviable 32 seats. The cherry on top? Anderson and Habiger cook up a surprise menu for your viewing pleasure and lovingly serve it up to you as well. “The experience is what you make of it” say the two culinary phenomenons. Some menu items include Maple-and-Thyme Custard served in an eggshell with bacon crisps and a drizzle of barrel-aged maple syrup or this take on a Nashville Favorite: Tea-Brined and Double-fried Hot Chicken. Read More

News

Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | June 28, 2013

photo: sheridesabeemer
photo: sheridesabeemer

Photo: sheridesabeemer

The days are getting shorter now, so we’re making it last and keeping it fresh, from preserving our guacamole’s green hue to brightening up the air (with tea bags!). For making the most the time left, adventures are in order, although for staying happy we suggest keeping the sublock handy. (Tip: everything’s more exciting when it involves a motorcycle, picnics included.) Even the greens in the grocery store need their appropriate amount of time in the sun. On the other hand, a new addition to our Modern Pantry, NW Elixirs, can take as much heat as they like: without refined sugars and gums, they don’t burn during cooking. Read More

Tips

Ambessa Tea Stories: Tea as Nature’s Febreze

By Ashley Beck | June 26, 2013

Earl of Harlem tea keeps clothes fresh until your ready to wear them.

 

(Photo: hamblin)

Ambessa’s Earl of Harlem and Choco Nut Blend are a great way to keep drawers fresh. (Photo: hamblin)

Oh tea and all of its versatile ways…We’ve shown you how to apply it to your face, brew it without heat, infuse it into your food and pair it with a meal. Now I’m going to tell you that you can reuse your tea as an air freshener right? Exactly.

So yes, there is Febreze, but I’m sure I’m not the only one that believes it doesn’t really neutralize odors. If anything, it tends to add a fresh or flowery scent to the not so fresh or flowery scent it’s trying to eliminate. Which is almost worse. Read More

How To'sTips

How To Make The Perfect Pitcher of Iced Tea

By Christopher Stewart | June 19, 2013

iced tea
ice tea, how to, Ambessa tea's, summer, tips

Photo: Terrance T.

There are a few things that come up when you think of the word simple. Simple can relate to a quick and easy go-to meal, your favorite restaurant, or something that you make repeatedly and it comes out great every time. Simple can also mean that something can be a staple, also something that you want to add a new spin on as well. June is National Ice Tea month, and there is really nothing better than drinking a cold glass of brewed ice tea during these hot summer months. Although ice tea can be pretty much error proof, do we really know the essentials of making a glass of ice tea? Here are 3 tips on how to make the perfect glass of ice tea this summer season.  Read More

Chasing FlavorsWhat To Eat And Drink

Ambessa Tea Stories: How to Tipsy Your Tea

By Ashley Beck | April 25, 2013

photo by: nerdling

From facial remedies to cooking, tea has become an integral part of adding value to a product. Whether it be for health, fragrance, or flavor, and cocktails are no exception. All across the U.S. restaurants, bars and their mixologists are finding tea as a way of expanding their drink making capabilities. Stella Rossa Pizza Bar in Santa Monica, California is making their version of a Pisco sour with white tea-infused egg foam. And in Chicago, Mercadito is revving up their margaritas with blanco tequila infused with black tea, mezcal, pear purée, fresh lime juice and agave nectar.  And with tea blends like Marcus’ Ambessa tea line, the possibilities are endless. Read More

What To Eat And Drink

Ambessa Tea Stories: Tis the Season To Cold Brew

By Ashley Beck | April 18, 2013

photo by: El Villano

Photo: El Villano

If your go-to drink is a refreshing ice tea, a cold-brew tea is for you. And if it’s not, a cold-brew might just change that. Cold brewing tea is typically an 8-10 hour process that slowly and delicately extracts the flavor of the tea leaving you with a light, less tannic finish. Because cold water is used instead of hot, the tea molecules aren’t altered as much from their original state, and therefore the taste, if anything, is more true to the tea itself. Read More

Chasing FlavorsTips

Ambessa Tea Stories: 8 Ways to Pair Tea With Your Meal

By Ashley Beck | April 16, 2013

photo by: pmagalhaes
photo by: pmagalhaes

photo by: pmagalhaes

Just like wine, tea is a great way to accentuate the flavors in a meal. Also like wine, certain teas pair best with certain foods depending on the aroma, texture and taste of the tea. The aroma, for example, can range from floral to fruity to vegetal, from earthy to toasty to spicy, and just like its vinified friend, the list goes on. The lighter end of the spectrum like fruity goes best with fish and delicate fruits, floral often goes great with spicy foods, and deeper scents compliment heavier dishes like meats, buttery sauces, and rich chocolate. When it comes to texture, the tannins in black teas are most apparent, and best taken with creamy, buttery dishes so the astringency has something to cut into. Last, but not in the least, is taste, this is where tea blends can really shine; a perfectly paired dish can compliment the unique flavors that were designed to be tasted in the tea. Read More

Food Stories

Ambessa Tea Stories: How to Drink Tea the Irish Way

By Ashley Beck | March 14, 2013

photo by: LWY

photo by: ellengwallace

There is a certain hospitality associated with tea. I experienced this kindness on my trip to England; you won’t go to visit anyone without being offered a cup of tea or the host putting the kettle on within moments of entering their home. This tradition is quite true in Ireland as well, and although there are a few differences in preferences and tea strength, the warmth and generosity is no less apparent. Read More

Chasing FlavorsRecipes

Ambessa Tea Stories: Choco Nut Balsamic Reduction

By Ashley Beck | March 7, 2013

photo by: FoodMayhem

 

Photo: FoodMayhem

As Marcus told Tea Magazine in an interview, “Tea was always in the cards from day one, it’s part of the restaurant in every sense, from the bar to sipping a cup to cooking with it.” Not only is tea steeped in tradition, the ritual of drinking tea has a healing power to it, and has a way of bringing people together. It provides a certain level of comfort and is a great way to healthfully flavor our favorite foods.  

Read More

Health & Wellness

Ambessa Tea Stories: Tea For Your Face

By Ashley Beck | February 28, 2013

chain of command

Sounds a bit weird right? But if you think about it not so much. The benefits we get from tea on the inside can also be benefited from on the outside. And to go further, because our bodies absorb whatever we apply to our skin, it’s best to use products that are made from ingredients that you wouldn’t be afraid to eat. Therefore these tea masks and scrubs are made from 100% natural edible ingredients that will leave your face feeling as good as if it just had a cup of tea. Read More

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Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger