Tea Pickle

A few nice secret recipes menu images I found:

Tea Pickle


Image by LexnGer
This weekend’s Secret Pickle Supper Club was our most intimate ever and was held at Steeped and Infused. The theme was Tea and we enjoyed a fantastic meal, interesting guests, and a wonderful venue. We couldn’t ask for better.

Jennifer Best, the founder of Steeped and Infused, who educated us about each tea as the course it was used in was presented. Matt did an amazing job incorporating such a complex yet delicate ingredient into each course.

Tea Pickle Menu

Tea Sangria, Jennifer’s special recipe incorporating her Green & White Grapefruit Supreme blend,

Bronzion ceviche made with kumquats, ginger ale and hibiscus.

Asparagus raw & cooked, mushroom raw and cooked, potato confit, manchego, ramps, gunpowder custard

Lapson Souchong-Copper River Salmon, spruce tips, grapefruit, and watercress soup

Milk-poached scallop, with yogurt, peanuts, raisins and Monk’s Blend “fried sauce”

Veal Osso Buso with mustard spaetzle, fava beans, ricotta, dill and Canadian Spring Maple Tea Blend.

Sous-vide pork loin with capres, fennel, sun-dried tomato and Rooibos Lemon Chiffon pudding

Spring Iced Ice Tea

“Tea Service”: chocolate and jasmine ganache served with tea cookies, spearmint, and rhubarb.

Big thanks to Jennifer Best for use of Steeped and Infused, and to the hard working and fantastic Secret Pickle Crew: Matt, Marichka, Wade and Gerry.

Want to come to the next one? Make sure you sign up now to get an invite

Matt Describing The Asparagus Dish


Image by LexnGer
This weekend’s Secret Pickle Supper Club was our most intimate ever and was held at Steeped and Infused. The theme was Tea and we enjoyed a fantastic meal, interesting guests, and a wonderful venue. We couldn’t ask for better.

Jennifer Best, the founder of Steeped and Infused, who educated us about each tea as the course it was used in was presented. Matt did an amazing job incorporating such a complex yet delicate ingredient into each course.

Tea Pickle Menu

Tea Sangria, Jennifer’s special recipe incorporating her Green & White Grapefruit Supreme blend,

Bronzion ceviche made with kumquats, ginger ale and hibiscus.

Asparagus raw & cooked, mushroom raw and cooked, potato confit, manchego, ramps, gunpowder custard

Lapson Souchong-Copper River Salmon, spruce tips, grapefruit, and watercress soup

Milk-poached scallop, with yogurt, peanuts, raisins and Monk’s Blend “fried sauce”

Veal Osso Buso with mustard spaetzle, fava beans, ricotta, dill and Canadian Spring Maple Tea Blend.

Sous-vide pork loin with capres, fennel, sun-dried tomato and Rooibos Lemon Chiffon pudding

Spring Iced Ice Tea

“Tea Service”: chocolate and jasmine ganache served with tea cookies, spearmint, and rhubarb.

Big thanks to Jennifer Best for use of Steeped and Infused, and to the hard working and fantastic Secret Pickle Crew: Matt, Marichka, Wade and Gerry.

Want to come to the next one? Make sure you sign up now to get an invite

Chef Matt Kantor


Image by LexnGer
This weekend’s Secret Pickle Supper Club was our most intimate ever and was held at Steeped and Infused. The theme was Tea and we enjoyed a fantastic meal, interesting guests, and a wonderful venue. We couldn’t ask for better.

Jennifer Best, the founder of Steeped and Infused, who educated us about each tea as the course it was used in was presented. Matt did an amazing job incorporating such a complex yet delicate ingredient into each course.

Tea Pickle Menu

Tea Sangria, Jennifer’s special recipe incorporating her Green & White Grapefruit Supreme blend,

Bronzion ceviche made with kumquats, ginger ale and hibiscus.

Asparagus raw & cooked, mushroom raw and cooked, potato confit, manchego, ramps, gunpowder custard

Lapson Souchong-Copper River Salmon, spruce tips, grapefruit, and watercress soup

Milk-poached scallop, with yogurt, peanuts, raisins and Monk’s Blend “fried sauce”

Veal Osso Buso with mustard spaetzle, fava beans, ricotta, dill and Canadian Spring Maple Tea Blend.

Sous-vide pork loin with capres, fennel, sun-dried tomato and Rooibos Lemon Chiffon pudding

Spring Iced Ice Tea

“Tea Service”: chocolate and jasmine ganache served with tea cookies, spearmint, and rhubarb.

Big thanks to Jennifer Best for use of Steeped and Infused, and to the hard working and fantastic Secret Pickle Crew: Matt, Marichka, Wade and Gerry.

Want to come to the next one? Make sure you sign up now to get an invite

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