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Vancouver Chef Nathan Wong uses tea to inspire this Chinese New Year menu, starting with a poached chicken salad
The chicken in this appetizer salad is flavoured with lime-ginger-mint tea
Chef Wong has fused the goodness of tea and the nutrition of fresh ingredients to create three dishes featuring Canadian company Four O’Clock teas.
The chicken in this appetizer salad is flavoured with lime-ginger-mint herbal tea and the dressing is a wild berry herbal tea-infused vinaigrette.
Entree: Green Tea Spice-rubbed Salmon
Dessert: Lychee Ginger Tea Poached Asian Winter Pears with Chocolate Spice-infused cream
Nathan Fong has been an award-winning food stylist for print and film advertising for the past 24 years and is an internationally published food and travel journalist. He currently is celebrating his 21st year on Global BCTV News with his Saturday Chefs and Fong on Food segments. He has been a regular contributor to CBC Radio One as well as a food columnist for The Vancouver Sun and contributor to Taste Magazine and EAT Magazine. In addition he has worked for Enroute, Bon Appetit, Fine Cooking, Cooking Light, Men’s Health UK, and NUVO.
His other television segments have included working with NBC’s The Today Show during the 2010 Winter Olympics, BBC and Sky Television, The Discovery Channel, both from England as well as the Food Network, USA and Canada, and New Zealand and Japan TV. He received the silver medal for the 2009 Food Network Challenge in the Superstar Foodstylist Competition.
In 2002 he was selected as one of the “Top 10 Food Trend-setters of the Future in Canada” by the Globe and Mail and was the recipient of the inaugural IACP/Julia Child Award of Excellence for food styling in 1998. In 2006 he was nominated for the national Gemini Awards (Humanitarian) for his dedicated work with the Dr. Peter Centre, the Vancouver hospice for people living with HIV and AIDS.