Posts Tagged ‘serving’

Global Tea Hut

There is a global tea drinking session going on right now, and everyone is welcome to be a part of it.

Fellowship in Tea and cultivation of Spirit have come together beautifully at an important time in our lives. One outcome of this communion is The Global Tea Hut: a community of tea drinkers around the globe, who, through gift exchange, support each other, environmentally friendly farmers, Cha Dao, and the hub that connects them all: the Tea Sage Hut, along with its publications, wayside huts, and other means of promoting self-cultivation and wisdom with regards to tea.

preparing Global Tea Hut packages


The Global Tea Hut spans bodies of water, bridges gaps of land, traverses great mountainsides, and brings us all closer together over one common cup of tea each month. The package you receive includes a monthly newsletter, a small gift from the Tea Sage Hut, and tea which is donated by sustainable farmers concerned with the environment.



This tea session is never ending. The energy, sharing, and awakening continue in a flowing seasonal pattern, from the bursting forth of new seed to the cleansing of ware after ceremony. So too this global tea session has been going on for a long time, even before the passing of the first bowl from one set of hands to another, to a time when Nature reached out to us, longing to initiate this tradition.

Supporting small-scale Organic Tea Farmers in Taiwan with members of the Global Tea Hut.


The Global Tea Hut is connecting us and bringing us closer together under one thatched roof, in the realm of one earthen tearoom. Its tatami mats of ocean and land nurturing great tea trees, who’s roots run deep and who’s nectar courses through our veins, tying us in Camellia fellowship, binding us as kindred tea spirits.



On my way home from Taiwan, I found myself surrounded by amazing people during a rideshare from Vancouver to Kelowna. We stopped at one of the highest points on the connector whereupon we shared some Ai Lao Sheng Puer, which you can read about in the GTH first newsletter. It was the inaugural GTH tea.

Sharing GTH tea with friends in BC

Sharing GTH Tea in BC


If you’re interested in joining the Global Tea Hut gift exchange, then check out the Tea of the Month on the GTH website.




Serve From The Left, Clear From The Right.

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Six-Course Dinner for Twenty-three

Well, I’m going to keep this post shorter than anticipated only because we have another dinner party this Sunday and I will document and photograph the event in more detail.

Fresh from the farm's garden

Red or White?

Essentially, the farm owner hosts dinner parties at the request of locals. It’s not just any dinner party however – no no no – this isn’t just some event you attend and eat good food. It’s more of a dinner ceremony, or a renewed dinner experience of fine cuisine; food freshly selected, all ingredients made from scratch (save flour), and six dishes prepared and served comfortably over the course of 3 hours at a farm in tropical Costa Rica.

Keep in mind, as a server, we get the less than ideal looking plates:)

Serving so many people, so many courses takes but two days of preparation…that being said, and may I speak on behalf of the chef, that the mental preparation for such an event yields at least a weeks worth of work. Lo: Choosing or working with a dinner theme; selecting the number of dishes and the dishes themselves; considering the price and availability of food in our area; carrying out the grocery shopping, revising a dish or two after shopping when the shrimp guy didn’t have shrimp because his car broke down and he couldn’t make it to the beach; expecting the unexpected; timing each dish accordingly (did I mention there were six courses served over 2 – 3 hours?); balancing the grocery bill against the cost of each individual (I doubt this kind of thing is feasible); never using the same recipe twice; ETC!

Happy Valentines Day. Mixed greens w/ homemade Gorgonzola & strawberry balsamic vinegrette

However, the whole is greater than the sum of its parts, and the whole is the chef’s love of food and service while the sum are the parts listed above. Oh! And I forgot to mention, many of the ingredients come right from the farm, from cheese, to chocolate, to herbs and some vegetables, and sometimes meats.

So, we’ve got:

– 5 cups concentrated planning

– 3 rounded tablespoons preparation

– 1 Farm in Costa Rica

– 3 assistants (two Tica’s, one Canadian)

– a massive fridge and extra freezer

– a dash of help

– a pinch of luck

– 1 heaping cow’s utter full of love and passion

and voila! A six-course, melt in your mouth, pura vida, dinner ceremony extraordinaire.

Serves: 23

Mango pineapple cobbler w/ almond coconut macaroon topping. Chocolate covered stawberries and sweet salami with drizzled farm-made chocolate