Kinfolk Table in Ojai
A few weeks ago I went to Ojai for my first Kinfolk Dinner to celebrate the publication of their beautiful cookbook, The Kinfolk Table: Recipes for Small Gatherings. The Kinfolk Journals are a celebration of gatherings that hearken to eras long gone where artisans, local farmers, and friends get together to create community through events. It was a culmination of my favorite things: Ojai Valley, Kinfolk, Artisanal Beers by Topa Topa Brewing Company, local cheese, organic produce and sweet folksy couples. The gathering was hosted by Wanda Weller Sakai who has the cosy boutique Modern Folk that is located in the heart of the town Ojai. The dinner was held in the foothills of the Topa Topa mountains where the magical ‘pink moment’ occurred in all it’s magical glory. There was a station set up to make your own chai tea which is something I want to duplicate for a gathering. I am currently obsessed with a nice, warm, cup of chai around tea time. (Recipe for the chai below)The Kinfolk Table book is beautifully shot with wonderful recipes. This is a perfect book to give as a gift.
2 tsp. tea (Black or Roibois if you prefer no caffeine.)
10 Cardamom split open
1 Cinnamon stick
6-8 Whole black peppercorns
Small chunk raw ginger
1 Whole star anise
1 1/2 Cups Milk (almond, or rice can work also)
1 1/2 Cups of Water
2-4 tsp brown sugar or honey
Add contents of chai tea to pan along with 1.5 cups water. Bring to boil, turn heat down and let simmer for 10 minutes. Add 1.5 cups of milk, 2 tsp sugar. Turn temperature up as soon as it boils, turn down heat and boil for 2 minutes. Filter spices out. Serve with cinnamon stick.
For more all-natural and organic recipes, see The Local Rose.