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cafe, slated to open May 29 at 500 NW 23rd Ave on the late namesake teamaker’s birthday. The vegetarian, plant-focused menu will incorporate Smith’s teas into dishes in creative ways, ranging from jasmine-roasted beets to sheep’s cheese infused with tea powder. “My goals were, how can we highlight our tea—[creating] a new tea time, in a sense?” Holl says. The Smith bowl, made with sencha-infused quinoa and chai-spiced walnuts. Holl’s approach to working with tea as an ingredient? Use it like a spice—sparingly, not overpoweringly. Jasmine tips replace the thyme sprigs he’d typically use to roast a rainbow of beets; the beets are then thinly sliced like sandwich meat, layered with avocado, veggies, and powdered White Petal tea blended into sheep’s cheese, all sandwiched between Grano Bakery’s spelt bread to make the Garden Sandwich. For one of his breakfast cups, Holl will combine coconut yogurt with Red Nectar tea-infused stra

Karl hollLindsay strannigan smith teamakerSmith teamakerGarden sandwichWhite petalCourtesy lindsayAndee hess designedGrano bakeryRed nectarSmith bowlPortland monthlyகார்ல் ஹோல்வெள்ளை இதழ்மரியாதை லிண்ட்சேகிரானோ பேக்கரிசிவப்பு தேன்