Monday, December 15, 2014

Boone Tavern Hotel Christmas Afternoon Tea

Boone Tavern Hotel and Restaurant of Berea College
Christmas Afternoon Tea
Saturday 12/13/14

The tables were set in the main dining room for 70 guests.
The tea (400 cups) was brewed,
and the food was prepared and plated
(individual plates of savories
and 23 three tiered servers).

Thanks to Kaitlyn, our 13-year-old granddaughter,
for taking photos while I was busy, busy, busy! 

Boone Tavern Hotel Christmas Tea 
Pastry Chef Liz and Executive Chef David
planned a delicious menu.

The first course was a "spoon" of spoonbread
served with butter. 
(no photo)


Savories
(served plated)
Christmas Tree Canapes
Lobster Cheesecake Bites
Country Ham and Arugula Quiche
Goat Cheese Tapenade Stacks
Lamb Crostini with Mint Pesto

After the savory plates were cleared, 
the three tiered stands were brought to the tables. 

Scones 
Cranberry and Orange Scones, 
served on the bottom tier, 
with Boone Tavern Devonshire Cream and Orange Marmalade.

The top two tiers served the 
Sweets
White Chocolate Covered Strawberries
Cranberry Curd Bites
Meringue Kiss Cookie
Brown Butter Brownie with Peppermint Bark
Mini Cherry Cheesecakes



Elmwood Inn Fine Teas
Christmas in a Cup
Boone Tavern Blend
Decaffeinated English Breakfast
Strawberry Kiwi Herbal 

were served, and Bruce Richardson tea blender, author, and photographer
was our guest speaker. 

The event was festive, delightful, and enjoyed by all the guests. 

Above: My delicious gluten free savories. 
I forgot to take photo of my scones and sweets, 
but Chef Liz promised to send me one she took. 

A few more photos:


 
The photo below is from my friend Patty.
This was her table of guests. 


 

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