Wednesday, September 4, 2013

Three-Tiered Server

 The Three-Tiered Server is also known as a Curate,
a Tea Butler, a Tiered Cake Stand, or a Three-Tiered Plate Stand.
This style server is traditional at tea time for serving sandwiches, scones and pastries.
I was taught to serve sandwiches and savories on the bottom,
scones and fruit bread on the middle tier,
and miniature desserts and pastries on the top tier. 
I encourage my guests to eat them in this order. 
If scones are brought to the table warm as the second course,
I place small dishes of clotted cream, strawberry jam
and/or lemon curd with a fresh fruit garnish on the middle tier. 
~  A description of these servers from the book, Taking Tea,
 by Andrea Israel with original recipes by Pamela Mitchell ~
"They are a tidy way of presenting a lot of choices without
cluttering the table."
Some sources recommend the scones to be served on the bottom tier first,
the sandwiches on the second tier and the desserts on the top tier. 
I cringe in tea rooms and grand hotels when anything other
than the last course of desserts is served on the top tier.


Michele @ The Nest at Finch Rest said...

You and I feel the same, then!

Nice post - and so nice for those who are new to the 3 tiered service.

Your tablescapes are gorgeous, Linda!

Lavender Cottage said...

Like Michele, I like to see the selections served in this order as well. I wish I had picked up a second curate when I purchased mine, but at the time I didn't think of needing two for a long table of guests. Now, I can't find one anywhere.
I always remember the special high tea I was invited to at the Fairmont Royal York in Toronto. The best part was the pastry and cream swans on the top tier and they were delicious.

Angela McRae said...

I've seen it done all different ways, but I definitely prefer *your* order of presentation!

GardenOfDaisies said...

I prefer that order, too. And I do think it's extra sweet when they bring the scones out, nice and hot from the oven.


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