Every four years it has been our tradition to host a Presidential Tea as a culmination to the months (years) of campaigning that leads up to a presidential election. We hold this special event on the Sunday before the election while everyone is still hopeful that their candidate will pull through as the winner. The tea room transitions to an elegant dining establishment, the tables are set with the finest china, touches of gold along with red-white-and-blue sets the scene. A Chardonnay Lemon Spritzer with fresh fruit and frozen raspberries welcomed the guests as they arrived.
The first course featured a Pear & Pecan Salad topped with spring onions, parmesan cheese, goat cheese, sugared pecans, and ripe pears all dressed with a Parmesan Balsamic Dressing. We offered a range of hot tea selections honoring our Allies around the world that include
The Paris Accord (black & oolong blend with vanilla, currant, bergamot & caramel),
A Very British Herbal Tea (with herbal symbolism, mint for courage, lavender for luck, and marjoram for virtue),
Morning Mist (a light green tea with a soft sweet taste),
Keemun Superior (a plain black tea with earthy notes), and
Red, White and Blue Lady (a flavored black tea with strawberry, coconut & kiwi flavors).
An array of sandwiches included a Cranberry, Rosemary, and Pecan Cheese Spread on Wheat crackers with a tiny sprig of fresh rosemary, Marinated English Cucumber Sandwich, Cheesy Mozzarella Pumpkin Tartlet, Sliced Turkey with Parsley Shallot Mayonnaise with a Star studded topper, and Chicken & Almond Tea Sandwich with Basil Butter.
The scone course included a Traditional English Cream Scone served with Sweet Cream and Raspberry Preserves alongside a slice of Red, White, and Blueberry Bread with fresh raspberry touches. Petite gold stars graced the Sweet Cream.
Dessert included a Rosemary Shortbread Eagle sprinkled with gold sugar and a Petite Chocolate Toffee Torte which consisted of layer upon layer starting with a crisp pecan base, a chocolate ganache filling, a yummy toffee mousse, and a swirled whipped cream rosette with a dusting of chocolate shavings.
Our guest speaker was John Moeller, author of
Dining at the White House. His passion for cooking inspired a journey to France which eventually led him to the White House. Chef Moeller served at the pleasure of three First Families over a thirteen year span. He was part of the team responsible for creating the dining experience at the White House, featuring a wide variety of meals, from formal state dinners to outdoor picnics to small intimate dinners for the President and First Lady. John Moeller was an interesting and entertaining speaker as he shared his experiences and personal stories about both Bush presidents and Clinton in between.
Every four years it has been our tradition to host a Presidential Tea as a culmination to the months (years) of campaigning that leads up to a presidential election. We hold this special event on the Sunday before the election while everyone is still hopeful that their candidate will pull through as the winner. The tea room transitions to an elegant dining establishment, the tables are set with the finest china, touches of gold along with red-white-and-blue sets the scene. A Chardonnay Lemon Spritzer with fresh fruit and frozen raspberries welcomed the guests as they arrived.
The first course featured a Pear & Pecan Salad topped with spring onions, parmesan cheese, goat cheese, sugared pecans, and ripe pears all dressed with a Parmesan Balsamic Dressing. We offered a range of hot tea selections honoring our Allies around the world that include The Paris Accord (black & oolong blend with vanilla, currant, bergamot & caramel), A Very British Herbal Tea (with herbal symbolism, mint for courage, lavender for luck, and marjoram for virtue), Morning Mist (a light green tea with a soft sweet taste), Keemun Superior (a plain black tea with earthy notes), and Red, White and Blue Lady (a flavored black tea with strawberry, coconut & kiwi flavors).
An array of sandwiches included a Cranberry, Rosemary, and Pecan Cheese Spread on Wheat crackers with a tiny sprig of fresh rosemary, Marinated English Cucumber Sandwich, Cheesy Mozzarella Pumpkin Tartlet, Sliced Turkey with Parsley Shallot Mayonnaise with a Star studded topper, and Chicken & Almond Tea Sandwich with Basil Butter.
The scone course included a Traditional English Cream Scone served with Sweet Cream and Raspberry Preserves alongside a slice of Red, White, and Blueberry Bread with fresh raspberry touches. Petite gold stars graced the Sweet Cream.
Dessert included a Rosemary Shortbread Eagle sprinkled with gold sugar and a Petite Chocolate Toffee Torte which consisted of layer upon layer starting with a crisp pecan base, a chocolate ganache filling, a yummy toffee mousse, and a swirled whipped cream rosette with a dusting of chocolate shavings.
