Saturday, December 15, 2018

Behind the Scenes at the Boone Tavern Hotel Christmas Afternoon Tea

It takes a team to make the tea and foods for sixty guests. 
There is not enough space in the kitchen for the set-up, therefore
the Skylight Room, a small private dining room adjacent to the main dining room
is used for tea brewing and preparation for serving.
The photos above and below show the savory (first) course as it is plated.
 


Below:  Devonshire Cream and the gluten free desserts served plated.

The scones and desserts are served on three tier servers.
Below: Executive Chef Jason in the middle.
 
 

 
 A reminder of the menu below.


 

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