Ring Around The Roses - The 59th Annual Bertha Reppert Herb Tea

Members of the Penn Cumberland Garden Club celebrate an annual Herb Tea in May. This themed event features herbs throughout the menu, and includes recipes that members prepare and provide for the event where approximately 100 attendees enjoy this specialty event. The theme this year was roses, and there were roses of all colors and fragrances on display around the room. The Ring Around The Roses program was presented by Terri Maclay where she shared unique rosy tidbits and culminated with a beautiful floral arrangement.

Members are asked to bring their own teacups which provides the perfect opportunity to use my embroidered teacup carrier. The teacup is safely tucked inside with a cushioned pad to separate the cup and the saucer. Each place setting had a copy of the recipe booklet, printed on pink paper, and with a decorative rose print attached with a pretty ribbon bow. Reading through the recipes provides a sneak peek into the menu for the day.

The complete menu was printed on another rose themed print. Such a colorful and coordinated way to repurpose these lovely vintage prints. Refreshing Cucumber Rose Petal Water was placed on each table. Pots of Hot Pot Pourri Tea (made with roses, lavender, chamomile, malva flowers, and calendula blossoms), and a Chilled Rosy Raspberry Spritzer were offered. It was a refreshing variety of beverages.

Two appetizers were placed on each table. They included a Dill Pickle dip with pretzels and Blackberry Goat Cheese Flatbread. Both were quite tasty, and a delightful way to stave off hunger.

Rose Sugar Sprinkle

For ease of service, a buffet line using both sides of the table is set up for the tea. Starting at the head of the table is a Wedge Salad with Green Goddess Dressing. The smaller bowls held a Spring Couscous Salad with Sweet Basil Vinaigrette.

Apricot and Tarragon Scones on pedestaled plates were next up. Since several members are assigned the same recipe to prepare, there will be subtle differences between each recipe. Here, some of the scones are round, and others are triangular. Same recipe. Different cook.

Sweet Bread with Raspberry Jam was also served. And Snow Pea Wrapped Marinated Shrimp was a tasty upscale treat to include.

The Veggie platter was offered in place of the Snow Pea wrapped Shrimp for a vegetarian option.

Salami Charcuterie Roses with a mozzarella ball center and touches of edible flowers garnished the plate. Curried Deviled Eggs are always a favorite.

Bertha Reppert's original Rose Petal Sandwiches were a must at a rose themed herb tea. Cucumber Party Sandwiches with Lemon Pepper are fun.

Lovely Apple Rose Pastries looked as beautiful as they were delicious. A true work of art, garnished with a hearty sprig of rosemary.

Strawberry Lemon Tartlets with Rose Petals and Cardamom Sprinkle are such a pretty addition to the rosy theme.

And rounding out the dessert collection, Rose Champagne Mini Cupcakes artistically arranged on stacking tiered glass cake plates.

A beautiful table of colorful tea time tidbits yields a beautiful plate, a feast for the eyes.

Just one of the ten tables of garden club members and guests.