Confrerie de la Chaine Des Rotisseur

 Ixora Throws Tea Party with a Twist

February 23, 2003

By Ernest Jaeger, Charge de Presse Provincial de Mid-Atlantic Honoraire

             The Hunterdon-Princeton bailliage has celebrated many very happy moments at Ixora, the innovative Japanese-French restaurant in Whitehouse Station, New Jersey, owned by Maitre Rotisseur Tim Chang and his family.   Chang’s cuisine is certainly some of the most inventive and critically praised in the region.  His creativity as a chef was underscored with the tea party he threw for the chapter on a Sunday in February.

            Of course, Chang’s tea party for us had a most unusual and delicious twist.  His menu would feature dishes that incorporated tea in their preparation and presentation.  We were definitely in for a treat!  After a champagne reception in the restaurant’s dining room, rich with Jarrah wood, we sat down at well-appointed tables to begin our culinary adventure.  Crisp Japanese Madai was presented on braised fennel with a ginger-hibiscus tisane glaze. We all marveled at the creativity of this dish and the distinctive elements of the glaze.

            A beautiful second course of shichimi togarashi crusted lamb loin on bean croquette was presented with a green tea sauce.  The sauce complemented the richness of the shichimi togarashi.   Assam Cha tea was featured as a jus in the confit of mallard duck leg with wild mushroom, the third course.  We marveled again at the subtle flavors in the dish.

            A wonderful finale to the meal came with hazelnut financier with mango black tea ice cream, a fragrant and delicious dessert.   Another twist to the evening involved the wine pairings.  Guests were invited to bring their own wines to pair with the dishes.  Lively conversation throughout the evening centered on the success or failures of these pairings.

            Bailli Linda Woo’s thanks to Chang, his kitchen brigade and service staff, was accompanied by the wild ovation of the guests.  It was clear that Chang had topped Chang in presenting an evening of creative flavors and original tastes.

 Menu

Ixora

Sunday, February 23, 2003

Champagne Reception

Crispy Japanese Madai on Braised Fennel with Ginger-Hibiscus Tisane Glaze

Shichimi Togarashi Crusted Lamb Loin on Bean Croquette and Green Tea Sauce

Confit of Mallard Duck Leg on Wild Mushroom with Assam Cha Jus

Hazelnut Financier with Mango Black Tea Ice Cream