Wicked tea...

Here are a couple shots of what became the making of a dish we did for the guest chef dinner at Rover's Restaurant featuring one of my favorite foodstuffs...FOIE GRAS! It was savory tea bag that we made ourselves. Made up of various aromates...star anise, thyme, orange, peppercorns, bay, cinnamon, it gave a whole new dimension to the foie gras and whatever else we chose to serve with it!

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