Celebrate Tea with New Tea Program at Everest
CHICAGO – Jan. 26, 2012 – Giving new meaning to the phrase “high tea,” guests can now complete their meal 40 stories above the city at Everest with two exclusive teas created by Chef Joho. Chef Joho is launching a tea program that includes two flavors of tea that are available only at his restaurant. “Fruits of Alsace,” a black tea, is strewn with a plumb and cherry essence and bits of dried apricot – flavors you would find on a farm in Alsace, France. The second tea, “Harvest,” is an herbal tea that blends dried fruits, vanilla and lemon oil.
“I created these two teas to pay homage to my homeland of Alsace,” said Chef Joho of Everest. “They bring to mind the natural beauty of the region – the countryside, the forest – and lingering at the table after family meals with a fragrant cup of tea.”
The extensive tea menu provides the perfect ending to a meal at Everest. In addition to Fruits of Alsace and Harvest, the tea program includes infusions blended with the finest global ingredients, from green tea leaves grown in the Japanese Alps to Egyptian chamomile and Oregon mint. The teas complement Everest’s luxurious after-dinner menu of chocolates, seasonal soufflés and crepes, and traditional Alsatian desserts.
To make reservations, diners can call Everest at 312-663-8920.
About Chef Joho and Everest
Acclaimed Chef Joho is proprietor of one of the country’s premier dining rooms, Everest, which is located on the 40th floor of the Chicago Stock Exchange. Chef Joho’s world-renowned cuisine and award-winning wine list have earned Everest international recognition. Bronze sculptures created by acclaimed Swiss artist Ivo Soldini adorn each table, while paintings by Chicago artist Adam Siegel line the walls overlooking the western view of the city and sculptures by Virginio Ferrari grace the dining room. Everest is a member of Relais & Chateaux/Relais Gourmand, Le Grande Table du Monde, Traditions & Qualité, Academie Culinaire de France, and Maitre Cuisiniers de France.