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.


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