James Beard Chef Vitaly Paley Launches Russian Tea at Headwaters on November 25
Reservations are now open for the celebrated Pacific Northwest chef’s creative take on tea with a distinctly Russian flare
James Beard chef Vitaly Paley will launch Russian Tea on Black Friday November 25, adding a distinct Russian flare to the tea court at the historic Heathman Hotel. After a dramatic renovation, chef/owner Vitaly Paley, his longtime wife/partner Kimberly Paley and Garrett Peck opened Headwaters, the reimagined dining room, a long running dining destination in the Pacific Northwest.
Chef Paley is the third James Beard Best Chef Northwest winner to take the helm of the Portland institution, and will introduce a creative, fresh approach to tea service this November. Hosted in the two story tea court, adjacent to Headwaters and the Heathman Hotel lobby, the tea court is adorned in rich fabrics, Russian tablewares and decoration, and wood paneling. Russian Tea will feature a prix fixe menu, $38 for adults and $16 for children, complete with drinks and a three-tiered stand of sweet and savory treats, seatings will be available November 25, 2016 through January 1, 2017 at 11:00 a.m., 1:00 and 3:00 p.m. Reservations for Russian Tea are now open, and can be made by calling (503) 790-7752.
The Russian Tea menu is an expression and collaboration between Vitaly Paley, Executive Chef Ken Norris, and Pastry Chef Jeff McCarthy. Together the chefs pay homage to the rich history of the location by reviving the iconic tea court, adding a Russian flare that speaks to Paley’s own heritage, with a bit of inspiration pulled from his notable pop-up DaNet illustrating pre-Soviet Russian cuisine.
The Russian Tea Court will serve Vitaly’s creative interpretations from the classic pastime, adding a jolt of energy to tea time. The menu will comprise of both sweet and savory Russian dishes. Sweet tea companions include Steopka (grandmother’s sour cream and walnut cake), Bird’s Milk Cake (shortbread cookie, marshmallow, chocolate glaze), Chocolate and Orange Halva (crystallized sesame candy), Tort Po Kievski (hazelnut meringue, coffee buttercream, chocolate ganache), Zapekanka (russian cheesecake, dried apricots, caramel glaze), Kulaga Belorusskaya (daily fruit gelée). Savory dishes will include Mushroom Piroshki, Khachapouri (georgian cheese bread, local honey), Stuffed Eggs (sumac), Walnut-Stuffed Eggplant Roll (sunflower seed oil), Traditional Blini (house cured caviar, sour cream and dill), and Buterbrodi (open face rye bread sandwiches, various toppings).
The Russian Tea Court’s beverage program will feature a traditional Russian samovar service including an array of teas from Smith Teamaker, plus wines, champagne, and vodka. Working in collaboration with Smith Teamaker, two featured teas are custom blends specific for Headwaters including Georgian Caravan and Chocolate Peppermint Pu’erh. Cocktails will also be available from Headwaters bar manager Brandy Feit, a protege of lauded bartender Jeffrey Morgenthaler. Feit’s cocktail menu will feature limonnaya, lemon infused vodka, and additional infused vodkas featured in daily punch cocktails and playful spins on the classics with a twist like the KVASS Punch, a Russian beverage made from fermented rye bread, and the Must Go On with Hayman’s Old Tom Gin, yellow chartreuse, grapefruit, honey, sparkling rosé.
Russian Tea Menu:
Adults 38. each
includes choice of loose leaf tea
Khachapouri, georgian cheese bread, local honey
Stuffed eggs, sumac
Walnut-stuffed eggplant roll, sunflower seed oil
Traditional blini, house cured caviar, sour cream and dill
Buterbrodi, open face rye bread sandwiches, various toppings
Must Go On, Hayman’s Old Tom Gin, yellow chartreuse, grapefruit, honey, sparkling rosé 10.
Party of Two, Thomas and Son’s Smoke Tea Liqueur, chai-tea infused vodka, cardamom syrup, cream 10.
K’vass Punch, our nod to ‘The Aloha Room’ spiced and dark rums, russian ‘bread wine’, curacao, lime, pink peppercorn 10.
Smith Teamakers Tea
Bai Mu Dan
This White Peony tea, is produced in China using either the bud or top two leaves and bud of the tea bush. Pale in color and delicate in flavor, white tea is slightly sweet and creamy with a clean, lingering aftertaste.
An upscale salute to the classic caravan teas of Russia. Great all by itself, it tastes even more wonderful when mixed with our house-made jam. Na Zdorovie!
Grown in the foothills of the Himalayas, this blend of first and second flush organic Darjeeling teas produces a light, yet complex tea with the aroma and flavor of fruits, nuts and flowers.
A flavor somewhat superior to traditional Earl Grey. Fragrant Ceylon Dimbulla and Uva are artfully combined with select teas from India’s Assam valley, then scented with the flavor of bergamot from the realm of Reggio Calabria, Italy.
Slender needle-like leaves produce a deeply vegetal taste and aroma, ripe with notes of toasted rice and nori. Harvested in the spring to early summer just south of Mt. Fuji, the leaves are steamed to perfection to stop oxidation of the leaf, as well as to lock in their deep jade color and flavor.
Chocolate Peppermint Pu’erh
A decadent and cooling offering blended with Pacific Northwest peppermint leaves, rich cocoa ribs, aged pu’erh and European orange blossoms.
A blend of golden Egyptian chamomile flowers and mildly stimulating, fragrant hyssop joined with smooth Cape rooibos, rose petals and linden flowers.
Made with the best peppermint from the Pacific Northwest. Gently hand- screened for perfect leaf size, it infuses a full, creamy flavor with distinct chocolate notes and an intense finish.
Headwaters is located in the historic Heathman Hotel in Downtown Portland. In October of 2016 after a dramatic renovation, chef/owner Vitaly Paley, his longtime wife/partner Kimberly Paley and Garrett Peck opened the reimagined dining room at the Heathman Hotel. The property, which possesses a storied culinary history, was constructed in the early Twentieth Century and is a member of the National Historic Register. Chef Vitaly Paley is the third James Beard Best Chef Northwest winner to take the helm of the Portland institution, a long running dining destination in the Pacific Northwest. Named for “the source”, Headwaters showcases local ingredients from Oregon’s diverse bounty, from farm to sea.
The approachable menu is an expression and collaboration between Vitaly Paley and Executive Chef Ken Norris with Pacific Northwest flavors flowing throughout. The pastry program will be led by chef Jeff McCarthy. The chefs pay homage to the rich history of the location, reviving the iconic tea court, adding a Russian flare that speaks to Paley’s own heritage, with a bit of inspiration pulled from his notable pop-up DaNet illustrating pre-Soviet Russian cuisine.
Headwaters is located at 1001 SW Broadway (The Heathman Hotel), Portland, Oregon 97205. Find more information at www.headwaterspdx.com, by phone 503-790-7752, and for private dining information, call 503-790-7126. Follow us on Facebook, Twitter, and Instagram at HeadwatersPDX.