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.

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

Buterbrodi, open face rye bread sandwiches, various toppings

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

Sour cream and walnut cake

Shortbread cookie, marshmallow, chocolate glaze

Chocolate and orange crystallized sesame candy

Daily fruit gelée

Almond butter and apple jelly sandwiches

Francois Chidaine, Brut Nature Montlouis, FR, NV 15.

Patrice Colin, “Perles Grises” Brut Rose, FR NV 12.

Paul Dethune GC Brut Champagne, FR NV 19.

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.

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.

Georgian Caravan

 

Bungalow

 

Lord Bergamot

 

Sencha

 

Chocolate Peppermint Pu’erh

 

Meadow

Peppermint Leaves