A Tea FEAST

Photography by Lucida Photography | Venue: Four Seasons Resort, Wailea | Creative Direction & Florals: Amanda Robson of FEAST | Vintage Tea-ware & Jewelry: Wings, Paia | Menu by: Chef Craig Dryhurst, Chef Stevie Ray Walker, Chef Bruce Trouyet

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Our December FEAST at the Four Season’s Resort Wailea was a symphony for the senses. Aromas of dried florals and herbs filled the space. Wild blooms and branches crept overhead and sprawled out towards guests on their tables. Big Maui Dreamers came together in celebration of TEA and HANDMADE GIFTING.

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For this FEAST I dove head-first into my first experience of big-batch tea drying. I was responsible for marigold, lemongrass and mint. Chef Stevie Ray Walker dried our hibiscus, lemon verbena and more. The Maui Tea Farm owners, Alex and Andrea de Roode contributed their beautiful Haleakala estate-grown Mamaki along with many other locally-crafted blends.

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Guests crafted their own blends, then put them into sachets and mason jars for holiday-gifting. Thanks to Wrappily, we were able to adorn our gifts in a stylish and earth-conscious fashion.

Sam Howard and Melody Torres, owners of Wings, Paia presented a collection of treasures hand-made in their Haiku studio.

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The savory portion of our tea-time meal was executed by Chef Craig Dryhurst, Executive Chef at Four Seasons Resort Wailea. With British roots and a fancy for whimsy, he delighted guests with quintessential tea bites re-imagined with daring artistry.

Chef Stevie Ray Walker took the classic scone, jam and cream and married it with our botanical theme. Lavender, lemon, thyme scones with persimmon butter and starfruit jam.

Chef Bruce Trouyet, Pastry Chef at Four Seasons Resort Wailea, dazzled guests with a finale that was equal parts science, playfulness and deliciousness. His earl grey infused ganache was pure dream status.


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