2021 Grand Finale Celebration

Earlier this month, we celebrated 2021 with a Grand Finale Afternoon Tea. Holiday reds and greens completed the table scapes. A festive menu announced what was to come. There was definitely a festive holiday spirit throughout the tea room. 

The event began with an Amuse Bouche, or as it translates from the French, 'to amuse the mouth', a precursor to the meal, something to get your juices flowing. It included two small Artichoke Truffles (thank you ME for sharing the recipe), coupled with a Parmesan Crisp, fresh parmesan cheese shavings, and a balsamic drizzle all graced with a fresh sprig of thyme.

The First Course featured a chilled Avocado Soup topped with freshly snipped chives and a burnet leaf.

The Second Course was a fresh Pear and Pecan Salad with Parmesan Balsamic Dressing. It included spring onions and fresh basil in the dressing, and was topped with Parmesan cheese and sugared pecans.

The Third Course was a nod to Afternoon Tea Time Treats and boasted a Greek Feta, Cucumber & Olive Toast, a miniature Turkey and Cranberry Filling in Petite Fillo Cup, a Puff Pastry Holly Leaf with Basil Pesto and Feta Filling, and a Poppyseed Chicken Salad in a Fillo Cup.

The Fourth Course was a refreshing interlude which included a Double Berry Wine Cooler.

The Fifth Course were warm Savories and featured Cranberry glazed Meatballs, Hot Cheddar Mushroom Spread and Crackers in a small serving spoon, Almond Bacon Cheese Crostini, and Chicken Almond Canape garnished with a fresh sprig of Rosemary (for Remembrance). 

The Sixth Course was our Traditional English Cream Scone with Sweet Cream and Lemon Curd served alongside a skewer of Red and Green Grapes.

The Seventh Course held a trio of sweet delights including a Merri-mint Trifle, Snowball Cookie, and a Crème Brule Truffle.

The Eighth Course was a round of liqueur served in milk chocolate or dark chocolate shot glasses. We offered an Orange Cream liqueur or Susanna's Spiced Apple Brandy liqueur. Milk was also an option. Families and friends created special memories at this Grand Finale end-of-the year celebration.

And throughout the afternoon, elegant harp music plucked by award winning harpist Mary-Kate Spring Lee of Seasons filled the air.

Annual Holiday Workshop & Afternoon Tea

There are certain annual traditions held in the tea room, and the Holiday Workshop and Afternoon Tea would be one of those special events that occurs in early December. This year our guests created a festive holiday gnome made using a pinecone (sprayed white on one side for the 'beard') with a felt hat and fuzzy nose. The 'demonstration' gnome has found his new home in one of the tea room Christmas trees. As guests arrive, tea orders are placed before beginning the craft. After the craft is complete, all supplies are whisked away, the tables are quickly set, tea cups are filled and the afternoon tea begins. 

The first course featured a Pear and Pecan Salad with white cheddar cheese, red onions, fresh pears, and sugared pecans all dressed with a Maple Dijon dressing

The sandwich array included an Apple, Cranberry, Pecan Chicken Salad Sandwich on white bread, a Hot Pepper Jelly and Cream Cheese Crostini topped with fresh parsley, a triangular Turkey, Provolone & Avocado Sandwich, Marinated Greek Veggie Medley in a Phyllo Cup, and Basil Pesto filled Puff Pastry Holly Leaves.

Scones for the day included our Traditional English Cream Scone and a triangular Cranberry Pecan Scone served with Sweet Cream and Raspberry Preserves alongside fresh fruit.

And the dessert medley concluded the day with creamy Pumpkin Mousse in a Chocolate Cup, Cranberry Bliss cake, and a White chocolate Peppermint Cookie. This joyful afternoon of crafting, friendship, tea, sweets and savories has become a holiday tradition for many. Afterwards, a quick stop next door at The Rosemary House offers some aroma therapy and the opportunity for some Christmas shopping, too.