Our roving reporters here at Dishing get calls all the time to try new menu items and visit new local eateries. It’s how we can keep our readers up-to-date on the foodie happenings in and around Park City. This time, we visited Five5eeds and Townshend’s Tea Company. A theme emerged, so we gave it a name, Asian Infusion Fresh. Whether you are craving a crisp, summery Asian Chicken Salad, or a sip of hot tea hand-picked from growers around the world, we believe we have found two of the hot spots in town to enjoy a bit of the Orient.
First up, our summer salad series is in full flavor featuring Five5eeds Asian Chicken Salad. Chef Christopher Conville shares their mouthwatering recipe exclusively with Dishing. Delicate and packed with flavor, make this salad at home and wow your friends or use the dressing as a marinade for your favorite fish, chicken or pork. Either way, this recipe from Five5eeds will be a winner at dinner. Full recipe below.
For the love of fresh, expertly crafted loose leaf tea, head over to Townshend’s Tea Company at Kimball Junction. More than 100 loose leaf tea varieties regionally sourced by the world’s most meticulous and well-traveled tea buyers guarantees you will find exactly what you are looking for and probably something you haven’t considered yet. Here are five “tea tips” from Kristin Dougherty, Townshend’s tea sommelier:
- For White and Green Teas: steep at a maximum temperature of 160 F or less for 2-3 minutes. Also, try wetting the tea leaves with cold water first for better favor and less bitterness.
- Try using Rooibos to make iced tea. Take some of the brew and freeze in an ice try to add to your tea in order to not water it down.
- Steep teas at a lower temperature for a longer time to decrease bitterness and increase flavor.
- If the cup is too hot to hold, it is too hot to drink. That is why tea cups do not have handles!
- Follow Townshend’s Tea Comapny on Facebook to keep posted of local tea tastings and other events.
- For the Salad
- 3 cups Chinese cabbage (or any white/green cabbage) shredded
- 3 cups red cabbage, shredded
- 2 large carrots, julienned
- 1 cup cooked edamame
- 3 scallions (substitute shallots or green onions) finely sliced
- 2 cups cooked, shredded chicken
- 1/4 cup peanuts, chopped for garnish
- 1/4 cup sesame seeds, toasted
- 1/4 cup black sesame seeds for garnish
- For the Dressing
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 2 teaspoons Hoisin sauce
- 2 tablespoons lime juice
- 1.5 tablespoons sesame oil
- 1.5 tablespoons canola oil
- 1.5 tablespoons sugar
- 1/2 birds eye chili, finely diced
- 2 garlic cloves, minced
- 2 tablespoons ginger, minced
- 2 tablespoons dijon mustard
- 2 tablespoons Thai sweet chili sauce
- For the dressing, combine all ingredients other than oils in a blender and blend until smooth. Slowly add oils to emulsify.
- For the salad, combine all ingredients, toss with dressing and garnish with black sesame seeds.