Monday, November 3, 2014

Fall Tea at Boone Tavern Hotel

Historic Boone Tavern Hotel at Berea College
served their first Fall Tea Saturday, November 1st. 
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Below: Aaron, Rachel, Alana, and Valerie
preparing to serve the tea. 
Afternoon Tea began with a serving of 
Boone Tavern's famous Spoonbread.  
Savories: 
Pork Tenderloin Crostini with Sweet and Sour Cabbage 
Local Wild Mushroom Tartlet
Goat Cheese Spinach and Pine Nut Spiral
Turkey Quiche with Cranberry Relish
Crab, Butter Lettuce, and Roasted Butternut Squash Tea Sandwich
Sweet Potato Scone with Candied Walnuts
served with Mock Clotted Cream
 Lavender Panna Cotta
Dipped Strawberries
 Chocolate Expresso Cordial 
Bourbon Pound Cake with Bourbon Glaze
Mini Pumpkin Cheesecake
My gluten free version of the delicious savories
 My gluten free sweet potato scone and sweets. 

The teas served were from Elmwood Inn Fine Teas:
Apple Spice Black Tea
French Breakfast Tea - St. Coombs Estate
English Breakfast Decaffeinated, Organic 
Temple Garden Ayurvedic Herbs and Green Tea
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Thank you to the chefs and dining room staff for a very special 
afternoon tea experience!
This event was done completely without my help or advice.
I feel a bit like my baby bird has flown out of the nest. ;-)
 

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