SAN FRANCISCO – June 2, 2011 Kettle Whistle, a new concept in afternoon tea that pairs the world-class oolong teas of Naivetea with the culinary artistry of Tell Tale Preserve Company in a distinctive setting, will make its debut on Saturday, June 25, in the Burritt Room at the Crescent Hotel in San Francisco. Kettle Whistle is a “pop-up” tea service that will be held in different locations around the Bay Area each month, showcasing Naivetea’s artisan teas and Tell Tale Preserve Company’s pastry creations. The menu for each Kettle Whistle tea will feature an array of Naivetea’s hot and iced, premium Taiwanese oolong loose-leaf teas, expertly paired with three flights of Tell Tale Preserve Company’s cutting-edge savory and sweet pastry creations.
“With Kettle Whistle we’re creating an entirely new tea experience, which is something I’ve wanted to do for a long time,” said Tell Tale Preserve Company Executive Pastry Chef William Werner. “I like the idea of combining traditional European tea service with the presentation, quality and purity of Taiwanese tea culture. We’ll add our own our twist on the tradition with unique menus and pairings, in various locations, and for a limited time.”
Husband-and-wife entrepreneurs Lawrence Lai and Ann Lee launched their artisan, premium tea company, Naivetea, in 2009. As the only company in the United States to focus specifically on Taiwanese oolong teas, Naivetea works exclusively with the finest small-production tea farmers in Taiwan’s renowned tea-growing regions to procure the highest quality tea possible, many of which are otherwise only available in Taiwan and China. Naivetea won First Place in the 2011 North American Tea Championship for its Dong Ding Oolong, which is one of an array of heritage, high altitude and infused teas offered online at http://www.naivetea.com/. Lai and Lee’s goal is to share these high-quality teas from their homeland, and proliferate the appreciation of not only the pure, delicate flavors and aromas of the oolong teas, but the traditions and practices of the tea culture.
|Lawrence Lai and Ann Lee|
Tell Tale Preserve Company, founded by Executive Pastry Chef William Werner, is operated from a state-of-the-art commercial kitchen in San Francisco’s Dogpatch neighborhood and has earned an avid customer following and international critical acclaim since its launch in 2010. Innovative flavor pairings, whimsy and, above all, rock-solid culinary techniques are showcased in Werner’s culinary creations, which may be found at locations throughout San Francisco. Tell Tale was featured in the April 2011 issue of Food & Wine magazine and recognized in early 2011 by Wallpaper magazine (UK) for “Best High Tea Confections.” Additionally, Werner’s “Rebel Within,” a savory muffin with a complete soft boiled egg nestled inside, was recently chosen as SF Weekly’s “Best Improbable Breakfast” in its annual “Best Of” awards. For more information about Tell Tale Preserve Co., please visit http://www.telltalepreserveco.com/.
The first Kettle Whistle is on Saturday, June 25, at the Burritt Room in the Crescent Hotel, 417 Stockton Street, San Francisco, with seatings at 1 p.m. and 3:30 p.m. The three-flight, prix fixe menu is $55 per person, exclusive of tax and gratuity. Space is limited. For more information and to make reservations (recommended) please email email@example.com or call 415-643-4894. Future Kettle Whistle dates and locations will be announced online at http://www.telltalepreserveco.com/ and via the Facebook pages for Naivetea and Tell Tale Preserve Co.
Kettle Whistle Menu
June 25, 2011 at The Burritt Room, Crescent Hotel, San Francisco
good afternoon |cucumber granité, shaved marcona almond, mint
one | iced peach oolong
heirloom tomato sablé, lemon and lardo Iberico de Bellota
bánh mì financier
salmon rillettes, seaweed brioche
apricot, young celery, burrata, olive oil cracker
two | hot dong ding oolong
preserves & clotted cream
three | hot shan lin shi oolong
strawberries, yogurt sablé, granola
rhubarb-olive oil layer cake
milk chocolate-oolong bon bon
meyer lemon-hazelnut petit gateaux
chocolate fondant, raspberry
for the morning after |
damn good granola and Wen Shan Bao Zhong oolong
(menu subject to change)
**All photos beautifully done by Justin Lewis Photography