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Tea Renaissance

Tea Renaissance
Laura Langston – Y.A.M. Magazine, January/February 2012
“A sophisticated West Coast spin on tea can be found at the Hotel Grand Pacific. ‘Because there was no room in the market for another traditional afternoon tea, we developed a regional Pacific Rim menu using as many local ingredients as possible,’ explains Janis Goard, the Hotel Grand Pacific’s director of food and beverage. That offering includes wild salmon lox cured in green tea, duck confit from Cowichan Bay farms, and the choice of 11 carefully selected teas, or, if you prefer something cold, a selection of tea cocktails.”

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