A quick journey to Chicago, IL was not without tea! Located in the theater district within walking distance of the CIBC Theater where we were fortunate enough to see Hamilton, was this casual tea cafe,
Argo Tea. This chain of cafes was founded in Chicago in 2003.
Special blends, unique flavors, and cleverly crafted teas are their specialty. A small display case offered a choice of muffins, cookies, and mini quiche. This cafe was a hub of activity with people coming and going, while others lingered over their cup of tea, working or socializing.
Colorful displays surround the cafe. Along one wall there was a beautiful display of a wide variety of teas that they offer. The clear glass bottles provide the opportunity to see the leaf, while the placard features its origins, and growing conditions.
Pumpkin Chai was the beverage of choice on this late fall afternoon.
We welcomed nationally known solo handbell artist Ron Bellamy of Lancaster, PA to the tea room recently where he performed holiday classics and entertained with his delightful skill of bringing to life this amazing array of handbells and chimes. After playing a beautiful assortment of holiday numbers, our guests were provided chimes and sheet music and a quick introductory course in playing the chimes and singing along to holiday favorites concluded the mini concert.
Afternoon Tea preceded this special event where bells took center stage. A Holiday Coleslaw with an Orange Vinaigrette was topped with a petite red beet bell. Sandwiches included Cranberry Pistachio Chicken Salad, Benedictine Bells, Cranberry Conserve and Brie in a Tart Shell, Swiss Apple Melt, Roast Beef, Tomato Puff, and Basil Pesto on Pastry Rounds, and Asparagus and Blue Cheese Rollups. Special thanks to Kathie Bittenbender of First United Methodist Church for the use of her handbell cookie cutter to create the Benedictine Bell sandwich. Kathie is the handbell choir director for the local Methodist church in Mechanicsburg.
The scone course included English Cream Scones and Cinnamon Chip Scones with scone toppings and fresh fruit. Dessert featured a Chocolate Coconut Bon Bon, Petite Glazed Fruit Cake and Cream Cheese DreaMint Bells.
