Tealeaves Folio



A tea treat from The Chef Who Fed the Oscars and the Golden Globes


Sharpening his skills at Michelin-star restaurants before running his culinary team at the luxurious Hotel Bel Air for seven years, TEALEAVES ICON Chef Dan comes full circle – returning to his hometown Vancouver to start up Railtown Cafe. Cheeky and understated, Chef Dan continues to constantly win over taste lovers with his to-die-for sandwich known humbly as ‘The Pork’ and his re-balancing, as-you-like-it salad bar.

Drawn together by a similar taste philosophy, Chef Dan and TEALEAVES bonded over the use of only the freshest, purest ingredients. United by passion, recipe collaborations and many Reuben sandwiches later, TEALEAVES is honoured to present Chef Dan in this tribute to the loves of his life: food and flavour.

Known for his self-deprecating humour and his favourite knife, a big meat cleaver, Chef Dan shares himself with us. Join us in watching the makings of a humble chef who fed the Oscars and the Golden Globes.

Suggested video viewing food: Chef Dan’s Lavender Earl Grey Ice Cream. Indulge in the sweet delights of his TEALEAVES’ inspired, hand-crafted recipe kindly shared below.

· ingredients ·

80 g (2.82 oz)

2194 g (77.4 oz)

Whole milk

529 g (18.6 oz)

35% Cream

304 g (10.7 oz)

Egg yolks

12 g (0.4 oz)

Vanilla paste


Vanilla bean

158 g (0.7 oz)

0% Milk powder

551 g (19.4 oz)


169 g (6.0 oz)

Glucose powder

11 g (0.4 oz)


Yields: 4.5 Litres (152 oz)

· steps ·

To make ice cream:

Steep the tea with half the milk overnight in the fridge.

The next day, whisk up milk, cream, vanilla paste, milk powder, glucose powder, stabilizer,
half the sugar and bring up to 85°C (185°F).

Temper the egg yolks and bring back to 85°C (185°F).

Pass through a chinoise, chill in an ice water bath.

Run through the Ice Cream Machine and keep frozen until ready to eat.


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