We just got done hosting the tea party for Tama Matsuoka Wong and her book Foraged Flavor. I caught a few quick photos just when guests were starting to arrive; but then needed to trade my camera for hostess duties. Unfortunately, once I got to talking and pouring tea, I forgot to get a picture of Tama. It was a lovely afternoon party, though, and it was a pleasure to hear Tama chat about her book.
Below: Roasted Red Pepper Humus & Cucumber Tea Sandwiches garnished with golden oregano from the garden.
Milk Oolong Tea
Iced Earl Grey Tea
Curried Egg Salad Tea Sandwiches
Roasted Red Bell Pepper & Cucumber Tea Sandwiches
Scottish Shortbread with Dried Cherries
Scottish Shortbread with Candied Ginger
Lemon Poppy Seed Wafers garnished with Violets
Espresso Bars with Cream Cheese Frosting
Gingerbread Teapot Cookies
Bittersweet Chocolate Truffles
Cheddar Cheese, Monterey Jack Cheese, Almond Crackers
On April 24th, from 2:30 to 4:30, we’ll be hosting a book signing with Tama Matsuoka Wong for her book Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market, written together with Eddy Leroux. Together the two have identified wild plants that are not only edible, but also flavorful. This cookbook brings together botanical illustrations, tips for identification and collection, and recipes such as Chickweed Crostini, Bee Balm Spring Rolls with Lettuce and Dipping Sauce, and Lambsquarters Rigatoni Casserole.
For a while, I have had an interest in growing edible flowers and herbs and a few vegetables, but have not previously paid much attention to whether other plants (and weeds) in my garden are edible. Reading Foraged Flavor has opened my eyes to the possibilities of cooking with other plants such as creeping jenny and juniper.
Tea and treats will be served at the signing … with any luck, featuring some ingredients gathered from the garden.
Ms. Wong is the official forager for Daniel, Daniel Boulud’s 3 Michelin star restaurant in NYC.