Equitea & Magdalena: A Collaboration in Four Courses
An exclusive dinner where Equitea’s artisan teas inspire every course. Crafted by Michelin-recognized Magdalena.
Some evenings are simply unforgettable. This is one of them.
On Thursday, July 23rd, Magdalena welcomes Equitea co-founder Quentin Vennie for a rare, one-night-only collaborative dinner
The evening is designed with your Thursday in mind. Doors open at 5 p.m., early enough to come straight from the office… No detour home required.
Step off the workday and directly into a cocktail hour of light bites, favorable drinks, and a genuinely unhurried pace. By 6 p.m., guests are seated and the main event begins.
The menu is the centerpiece. Executive Chef Brian Schmukler and Executive Pastry Chef Emily Heleba have designed a four-course dinner in which Equitea’s thoughtfully curated teas are not merely paired with the food, but woven in.
Each course reflects the depth and versatility of Equitea’s blends, elevated through the refined culinary artistry Magdalena is known for. Tea-inspired cocktails and mocktails thread Equitea’s character from the very first sip to the final bite.
Throughout the evening, Quentin Vennie and Magdalena’s Executive Chefs will speak with guests directly and share the story behind the menu and the collaboration that brought it to life.
This is more than a dinner. It’s an invitation to leave the day behind and experience two distinct worlds of craft, together at one table.
Cocktail hour from 5 p.m. | Dinner at 6 p.m. | Magdalena at The Ivy Hotel, Baltimore | $185 (excluding event fees)
Complimentary valet included
Seating is limited to 30 guests
MENU
First Course – Amuse-bouche
Twig Tea Brined Scallop, Passionfruit Coulis, Black Sesame Rice Chicharonne, Basil Matcha
Second Course – Appetizer
Wakoucha Brined Tea Egg, Lamb Farce, Taiwanese Charcoal Oolong Broth, Napa Cabbage, Delfino Cilantro
Third Course – Main
Dianhong Jin Hao Smoked Duck Breast, Char Sui Carrot Puree, Osmanthus Oolong Plum Gastrique, Tatsoi
Fourth Course – Dessert
Oolong Custard, Genmaicha Crust, Espresso Crumble, Jasmine Poached Plum
*Menu does not support substitutions or modifications
