Even with The Sunday Tea Service Series starting in May, we couldn't wait to try all the incredible creations over at The Capilano. This indigenous-owned tea house and botanical soda company, run by mother-daughter duo Michelle and Paisley Nahanee, highlights the best of BC's native flavours. From ancient filo to vegan bannock with local spreads, The Capilano has something that's actually exciting for everyone. We booked a purely research-based tea party to... uhh... preview what the yoga and high tea series has in store. Let's just say May can't come fast enough.
So... "What happens when two Urban Native artists collaborate with their hereditary Chief and an eastern tea master in pursuit of deliciously beautiful beverages?"
Turmeric lattes with ginger, coconut oil, and honey definitely happen:
Along with bison filos topped with rose hip jam and sage chips...
But if you prefer your tea with vegan treats, there's freshly baked bannock (similar to a scone) slathered with East Van Jam's Raspberry Dandy:
... which you might be tempted to wash down with juniper rooibos iced tea:
And be sure to round off the meal with a lavender chocolate quinoa cake, some house chai chia pudding, and (yes "and," not "or") vegan cheesecake topped with blackberry rosemary sauce. Actually, make it two of the cheesecakes.
If you book a tea party, you choose from two sets: Wild Meats & Treats or Plant Lovers Eats & Treats. Both come with a smattering of bite-sized sweet and savory pies, sandwiches, filos, and cakes, plus a steaming tea pot of your choosing. Hiking the Canyon, (stinging nettle, sumac, lemon peel, orange peel, rosehips and hibiscus) was our absolute favorite.
Presented on a three-tiered platter, The Capilano's thoughtful and delicate offerings make for one edible experience we won't be forgetting. Spice up your Sunday brunch routine with an indigenous-inspired tea party. Bring someone you like and take your time. These treats are meant to be savoured.