Liam, Chef Jean Alberti and Chef Hubert Keller (Photo credit: Foodie Chap/Liam Mayclem)

Liam, Chef Jean Alberti and Chef Hubert Keller (Photo credit: Foodie Chap/Liam Mayclem)

It's Tea Time With The Foodie Chap and Chef Jean Alberti of Wild & Bare

Liam Mayclem
August 14, 2018 - 12:04 pm

LAS VEGAS, NV (KCBS RADIO) - Chef Jean Alberti was raised in a family restaurant near Strasbourg, France. The rhythm of seasonal fare, wonders of fresh produce, and fine cooking of his Spanish grandmother were the ingredients in Jean's decision to make food his career.

After being anointed Best Cooking Apprentice in France, Jean trained under such renowned chefs as Albert Roux and Jean Louis Tabaillau. At age 27, he became executive chef at LA's The Tower Restaurant. During his tenure there, he was regularly named one of the best chefs in the United States.

Jean was later the founding partner of two iconic San Francisco restaurants, Evvia and Kokkari, both of which soon became Gourmet Magazine favorites.

Jean is a vigorous advocate of organic and heirloom foods. In founding Wild & Bare, Jean has committed himself to the preservation of tradition, culture, food biodiversity and sustainable agriculture.

Jean carefully studies the unique soil characteristics and production methods at each tea garden he visits. Guided by local artisans whose families have grown heirloom tea for generations, Jean has curated a line of organic Chinese teas of peerless quality and authenticity. 

We met in Las Vegas recently for our Foodie Chap chat. We talked about his journey in tea and were joined by a special guest for our “tea-time”. You’ll have to listen to the interview to discover who that special guest was.

Enjoy our chat over tea and Chef Alberti’s tasty tea inspired recipe below.

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Wild & Bare's Light Pudding
With Green Matcha Tea - Dark Chia Seeds

Wild & Bare's Light Pudding With Green Matcha Tea - Dark Chia Seeds
Ingredients:

  • ½ cup of dark chia seeds
  • 2 cups of Almond milk
  • 5 each Tablespoon syrup agave
  • 3 each Tablespoon matcha tea powder
  • 1 whole banana
  • 1 yaourt nature 0%

Preparation: 15 minutes Cooking: 0 minute

  • Mix in a blender the Almond milk, dark chia seeds, agave syrup and the peeled banana for 30 seconds
  • Allow the mixture to rest in the blender for 10 minutes.
  • Then, blend the mixture again for a full minute.
  • Divide equally the concoction into glasses or little bowls and place them in the fridge for 3 hours.
  • Decorate the pudding with of quenelle of Yogurt and sprinkle some tea matcha over the top.
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Wild & Bare Co.
2080 Danzinger Place
Henderson, Nevada, 89044
(702) 683-3914
www.wildandbare.com