Barbara Fairchild, noted food authority, restaurant and travel expert will host Las Vegas’ first tea pairings dinner taking place on Thursday, June 16 at Alizé at the Top of the Palms Casino Resort. For more than 30 years, she was on staff at Bon Appétit Magazine, including over 10 years as editor-in-chief.

Fairchild will welcome guests and lead the beverage and culinary pairing, showcasing an evening filled with French cuisine paired with the delicate flavors of teas. Executive Chef Mark Purdy and his team are partnering with Seven Cups Fine Teas, a top tea purveyor, to create this one-night-only experience.

In addition to hosting the event, Fairchild will be awarding people in the tea industry who have contributed work for establishing standards for tea quality over the past year. These standards are comparable to the D.O.C.G. Italian wine control system in terms of defining the quality and purity of tea. Dignitaries coming from as far away as China and India will be receiving awards given by the International Specialty Tea Association. This event will be held during the 2016 World Tea Expo in Las Vegas taking place June 13 through 17.

The menu for the multi-course menu will include:

Amuse Bouche: Jin Guan Yin Anxi Wulong Tea

• Chilled cucumber soup with cucumber terrine, carrots, pecans and dill
• Calvisius Caviar with toasted brioche panna cotta and dill

First course: Lao Shu Hong Cha Old Tree Yunnan Black Tea

• Angus beef Carpaccio with quail egg yolk, parmesan cheese, mustard sauce, pickled vegetables and beef tartare
• Marinated heirloom tomatoes with rhubarb, pearl onions, sunflower shoots, balsamic vinegar and feta cheese

Second course: Bai Long Xu “White Dragon Whisker” Sheng Puer Tea

• Foie gras terrine with smoked duck and artichoke crepe, orange marmalade, candied pecans and basil
• Market green torchon, cucumber and herbs with white balsamic vinaigrette

Third course: Ming Qian Anji Bai Cha Green Tea

• ‘Nduja crusted scallop, butternut squash and roasted parsnip hash and an orange-amaretto veloute
• Braised white asparagus, lemon-poppy crescenza cheese, toasted almonds and parsley oil

Fourth course: Que She “Sparrow’s Tongue” Wuyi Rock Wulong Tea

• Tea Smoked duck breast, sautéed foie gras, gai-lan, crispy soba noodle cake, ginger confit and duck jus
• Roasted Abalone Mushroom, garlic pastina galette, mango confiture and tamarind glaze

Fifth course: Junshan Yinzhen Yellow Tea

• Veal Wellington with smoked prosciutto, mushroom duxelles, asparagus and truffle-shallot jus
• Crispy Indonesian Samosa with pickled cucumbers, tomato reduction and  red peppers

Cheese course: Wang Zhe Zhi Xiang “Emperor’s Orchid” Flower Scented Tea

• Tête de Moine with fennel marmalade, white balsamic vinegar and zucchini date bread
• Apricot-Almond Torchon with port poached prunes, candied pistachios and rosemary raisin crisp

Seventh course: Yin Hao Long Zhu “Silver Dragon Jasmine Pearls” Flower Scented Tea

• Myer lemon cheesecake, graham cracker crisp and blood orange sauce
• Chocolate Soufflé with chocolate sauce

Click here to book reservations for this special dinner. The VIP cocktail reception will begin at 6 p.m., followed by the reception and amuse bouche at 6:30 p.m. Dinner begins at 7 p.m. the ticket price is $225 per person.

For the VIP reception, the price is $300 per person and includes bottomless Champagne, a special gift bag including treats from Seven Cups Fine Teas and Alizé, VIP seating and a pre-event meet and greet with Fairchild and Austin Hodge, founder, Seven Cups Fine Tea.