Sea Island Life Magazine Fall/Winter 2014 | Page 29

Clockwise from top left: John Daly Revisited cocktail; tea service at The Lodge; tea leaves with spices

Sam Gamble, who helps orchestrate the
high tea service at The Lodge at Sea Island,
serves a variety of loose-leaf blends for kids
and adults. There are remedies for those
who seek caffeine, interesting tastes or simply an herbal infusion.
“We have an organic mint melange, which
is a cultivation of herbs from around the
world,” Gamble describes. “And it is a little
more on the bouquet of spearmint, lime and
freshly cut grass. It’s an incredible tea. It’s
even great for if you are feeling congested.”
Since sweet tea is more ubiquitous in the
region than the traditional high tea service,
Gamble says he was thrilled to help launch
the British-inspired endeavor at The Lodge.
Especially for families who don’t have a lot

of experience with loose-leaf tea, the service
delights, plain and simple.
“It’s fun to bring in loose [leaves] and to
see guests watch us steep and infuse their
tea,” Gamble says. “It’s really exciting to see
the look on a kid’s face who hasn’t seen that
before—like a science experiment happening
right at your table.”
Residents of Sea Island, vacationers and
aspiring chefs should be delighted to know
that an entire culture of tea and its dynamics are out there, waiting to play a role in the
future of food. “There are just so many differ-

lends itself to chicken, seafood and pork ...
I can really enhance the ingredient that’s at
the center of the plate with it.”
The chef recognizes that tea’s popularity
has transcended brines and traditional services. “You see it more and more in pastries,
pastry chef has worked some of it in with
Hayes agrees: “Normally at any restaurant
in the South, sweet tea is what you get nine
times out of 10. But there’s so much more
that we do with tea. We’re trying to change
some of the expectations from a tea stand-

many foods,” Helfrich explains. “[Tea] really

OH, CHRISTMAS TEA

Tea service comes in many forms, especially around Christmastime. To transform a traditional tea service into a seasonal celebration, try fruit- and spice-oriented fare. Hot chai
tea, cinnamon tea, sugar plums, peach or cinnamon-apple scones and mini apple pies are
staples that will add festive flair. Christmas is also a time when folks generally desire the more
traditional British-influenced high tea services and their accompanying sweets, including plum
pudding, mince pie, sticky toffee pudding and crumpets with rum butter. All of these marry
well with peppermint macarons and lots of “Nutcracker”-themed decor. Since it gets darker
earlier during the holiday season, tea service by candlelight can add a cozy ambience that pairs
perfectly with holiday music and, of course, family and friends.

FALL/WINTER 2014/15 | SEA ISL AND LIFE 29

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