Thursday, February 27, 2014

Afternoon Tea

The photo above is from the afternoon tea I hosted
for a group of high school seniors last May. 
Please visit Bruce Richardson's very interesting blog post,
"Six Steps to Crafting an Afternoon Tea"
 at the following link
My daughter, Melissa, and I
attended Bruce and Shelley Richardson's TEA Room 101,
a three day seminar in 2001.
Elmwood Inn Tea Room was just an hour from our home.
Our family loved having afternoon tea there.  

Wednesday, February 26, 2014

Great Gluten Free Cookies

I blogged about Tate's Bake Shop gluten free cookies
when I discovered them in Vermont. 
These cookies are delicious!
Austin is not GF and loves them. 
Today is ANOTHER snow day with cancelled school. 
Looks like we will be eating cookies and drinking tea today!  

Tuesday, February 25, 2014

A Little Tea Time Retail Therapy

 Friday morning I drove to Home Goods in Lexington to purchase
a teapot and a few tea-themed items for a "Tea Time" charity auction donation.
Mission accomplished and the items were put together on a two-tiered decorative
stand and picked up yesterday by my friend, Patty. 
Sorry, no photos of that, yet.
These photos are not the items I donated.  These are for me. :-)
A little tea-themed retail therapy is necessary from time to time.
The tray in the top photo, the tea towels, below,
and the small tray in the bottom photo, all at bargain prices,
and just for fun!


Sunday, February 23, 2014

Dressed for Afternoon Tea

All dressed-up for afternoon tea.
Peyton, Austin and Kaitlyn at Valentine Tea 2014 (above)
Christmas Tea 2005 (below)

Thursday, February 20, 2014

Pinkies Up?

No pinkies up, please!  
But Austin loves to bug me by posing
for photos with his pinkie up.
So.... how much hot water did we heat for 72 guests
at Boone Tavern Hotel?
Angela was correct in estimating 3 cups per person,
knowing some would drink more and some less.
We also served iced water for all guests. 
15 gallons of hot water is a lot to heat at one time. 

Tuesday, February 18, 2014

Afternoon Tea Prep at Boone Tavern Hotel

I am so proud of the Valentine Tea at Boone Tavern Hotel on Saturday.
You may recall at the first afternoon tea in December.
  I had very little time to take photos, and no time to sit for tea.
The staff and I learned from that first ever afternoon tea at the hotel,
and we were ready for the 72 guests to be welcomed
 into the Bowling Dining Room on Saturday at 3:00 p.m.
The guests were seated and served a cup of
 Elmwood Inn Fine Teas Cherry Rose Green Tea
a "taste" of Boone Tavern's specialty southern spoon bread dish.
Next,  sandwiches and savories, above, were served plated. 
The last two courses of scones and pastries were served on 
three-tiered servers.
Below, the executive chef, Jeff, at work.
His menu was outstanding.
I supervised Chadwick in the tea making.
We had a run-through lesson on Thursday prior to the event.
He brewed Cherry Rose Green Tea for the first round of tea,
then Lover's Leap Ceylon Orange Pekoe next.
The non-caffeine Strawberry Kiwi herbal infusion was
served to guests who requested no caffeine.
Chadwick was a great student.
I told him he could add "tea brewer" to his resume. 
He was also one of the servers.
How many cups of tea would you plan to serve per guest?  
How much hot water would you prepare for
making tea for 72 guests?
After I hear your comments, I'll post the amount Chadwick calculated
to heat for the tea brewing. 
Liz, the pastry chef, prepared the scones and beautiful, delicious pastries. 
Scott is filling the phyllo shells prior to baking the mini quiche. 
Justin is preparing the dishes of mock Devonshire cream and
Blueberry Jam to accompany the Scones. 
Chef Jeff plating the first course. 
Scott, garnishing with edible flowers. 
Rachel and Aaron,  (not shown), servers, folding napkins. 
Staging was in the Skylight Dining Room adjacent to the
kitchen and the 
Bowling Dining Room where the guests were served. 
Below, Aaron, dining room manager, Aaron, server, and Rachel. 
I don't have photos of Gary, the general manager, Stephanie from catering sales,
and Anita, the hostess.   
Sugar, lemons, and milk. 
The teapots were polished. 
Dishes of  mock Devonshire Cream below. 
Below, the four gluten free plates are "tagged"
I was so very happy with the way the chef and pastry chef
adapted the menu for the gluten free guests. 

Melissa and I along with the other two
gluten free guests were very happy
with our delicious tea treat.

Spoonbread is gluten free.
The tea portion is just a "taste."
  I describe  spoonbread  as being similar to a cornbread souffle, 
"served with a spoon and eaten with a fork" with lots of butter!

As you can see, SIL Tim, and Austin
went for the chocolate before the scones.

Monday, February 17, 2014

Valentine Afternoon Tea at Boone Tavern Hotel

 Valentine Afternoon Tea at Boone Tavern Hotel for the 72 guests
in the main dining room began with  
Elmwood Inn Fine Teas Cherry Rose Green Tea 
and a "taste" of their signature dish, 
Boone Tavern's Southern Spoonbread.  
The  Sandwich/Savory (first) course was served plated and included:
a Cucumber with Herb Cheese and Radish Sandwich
Smoked Trout and Red Pepper Mousse on Rye
Deviled Egg with Beets
Roast Been and Horseradish Sandwich
Petite Mushroom and Ham Quiche
 The savory plate for the four gluten free guests who attended this special event
A Deviled Egg with Beets
An Herb Cheese with Shredded Apple
Smoked Trout and Red Pepper Mousse on a Cucumber Slice
Shrimp Cocktail
Roast Beef and Horseradish on Lettuce
 The Scones and Desserts were served on three tiered servers
along with the guest's choice of:
Lovers Leap Ceylon Orange Pekoe Tea
the Cherry Rose Green Tea
or Strawberry Kiwi Herbal Infusion.  
On the bottom tier,
Cranberry and White Chocolate and Blueberry Scones
were accompanied by Mock Devonshire Cream 
and Blueberry Preserves. 
 The mini desserts/pastries included
Petite Heart Cookies
Chocolate Covered Strawberries on the second tier
 Lemon Tarts 
Sugar Cookie Cups with Strawberry Cream 
Chai Mousse in a Chocolate Cup
on the top tier.
 The delicious gluten free scones and sweets were served plated,
and included GF Blueberry and GF Lemon Scones
Chocolate Covered Strawberries
GF Brownie
the Lemon and Strawberry Tart fillings served "spooned"
Chai Mousse in a Chocolate Cup

My friend Lynn (standing) and her table of ladies
thoroughly enjoyed the afternoon tea.

 Above: granddaughter Kaitlyn, SIL Tim, Austin

neighbors Joyce and Mary K, and daughter Melissa
 Austin and Glenn, below
The next Boone Tavern afternoon tea:

Gary, the general manager of Boone Tavern Hotel, has
helped my dream of bringing an elegant afternoon tea
to my hometown of Berea, become a reality! 
 I was very proud of this special event! 

Friday, February 14, 2014

Sharing a Cup of Friendship for Valentine's Day

Valentine's Day is known as the "romantic holiday." 

My table is set for two with cups of Harney Queen Catherine Blend tea,
gluten free Hershey and Reece's chocolate hearts,
and delicious gluten free chocolate walnut cookies from the Berea College Farm Store.
My table features the book, Sharing a Cup of Friendship,
by Harvest House Publishers with paintings by Sandy Lynam Clough.
This delightful 2013 book is a collection of friendship quotes, tea quotes,
and recipes for scones and tea among the beautiful illustrations.
"Happiness seems made to be shared."
~ Pierre Corneille
Happy thoughts to all my friends through the weekend! 
It will be a busy weekend here with family visiting,
a high school basketball game and dance,
and the Valentine Tea at Boone Tavern Hotel on Saturday!  

Wednesday, February 12, 2014

Diana, A Celebration - Final Showing

February 14 - August 17, 2014
The final showing for this renowned exhibition
 which has been touring since 2003. 
According to the museum website "the items will return to her sons in England."
Go to the Cincinnati Museum link above for ticket information and details.  

Hi CAF Teas by The Republic of Tea

 Those who know me well, know that I don't often experiment with flavored teas.
But, I when I received an offer from The Republic of Tea®
to sample their HiCAF Teas™, I decided to give it a taste.
 This is the HiCAF Teas Caramel Black with an extra boost of caffeine.
according to the label, you will get a BUZZ from the intensified caffeine content.
"Green tea extract and pure caffeine isolated from premium tea leaves have been added."
Therefore, a cup of this tea has more caffeine than a cup of coffee.
 Caramel flavor has also been added to the Caramel Black.
The instructions say it is nice with a splash of milk.
I don't drink my tea with milk or sweetener, so I drank this "clear."
However, yesterday I could visualize putting milk and sugar into this tea
and propping my feet up in front of the fireplace. 
 If you are familiar with The Republic of Tea products,
you know their tea comes in round tea bags in a nice tin.
50 round teabags are in this package.

I brewed my tea in an English Bone China Mug for 3 minutes.
The caramel aroma and flavor was very nice. 
Austin commented on the aroma as he walked through the kitchen.
I do not drink coffee, so I'm not accustomed to drinking more than double the
caffeine of my usual black tea in one cup.
However, I believe the caffeine did what it was supposed to do.
I stayed alert and awake throughout the day. 
(and that is saying a lot for someone with an obstructive sleep apnea)
I can see advantages to drinking HiCAF Teas when
and extra boost of caffeine is needed. 


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