A Fragrant Program & Flavorful Afternoon Tea

Our most recent event in the tea room featured a fragrant and flavorful experience. Centerpieces for each table featured a beautiful array of petite perfume and fragrance bottles. Perched atop mirrors or silver filigree pieces, they quietly announced the program that was to be presented.

The wide variety in color and shape of the tiny fragrant bottles was fun to study and admire. The program was presented by Cheryl Harmon, and her selection of vintage and modern perfumes as centerpieces added to the enjoyment of the afternoon. Cheryl had a BS in Education and a MS in Library Science. Now retired, she volunteers her time at Mission Central. We are happy to welcome her to the tea room to share her love of all things fragrant.

Cheryl (R) and her daughter Hallie Harmon (L) share their journey to a perfumery in Grasse, France. Cheryl suggests that just as you wear different clothes for different times of the year or different occasions, your fragrance collection should also be varied according to the seasons or special event. But, ultimately, you must love the perfume you select, and feel good when wearing it.

Our event included an Afternoon Tea Party which started with a Carrot Slaw made with raisins and almonds and dressed with an oil, vinegar, and honey dressing with lots of spring onion and fresh parsley.

The sandwich selection included a Basil Pesto Pinwheel with roasted red pepper, Beef and Tomato Crostini with spring onion and parmesan cheese, an Asparagus Sandwich with egg yolk butter, a Cucumber & Radish round, and an Artichoke Chicken Salad Triangle.

There was a scone course which featured our Traditional English Cream Scone and a Lemon Pecan Scone with sweet cream and raspberries preserves alongside fresh fruit.

And the dessert medley included a White Cake topped with lemon curd, whipped cream and an edible violet, our tribute to 'l'eau de violette'., a Raspberry Almond Puff, and a White Chocolate Chunk Cookie. 

A fragrant and flavorful afternoon indeed!

A Spot of Royal Tea with Royal Commentator Amanda Matta

We recently hosted "A Spot of Royal Tea" and we were pleased to welcome Royal Commentator Amanda Matta to the tea room. Amanda is TikTok's #1 royal commentator where she takes a deep dive into the royal news cycle with her clever analysis of all things royal. She was recently quoted in Us Weekly magazine regarding Princess Kate's focus on family, stating "Kate's ability to blend hands-on parenting with her role reflects a modern, relatable approach to royal life." During her program at the tea room, she spilled the tea on the royals while also sharing the difference between afternoon tea and high tea.

The menu began with a Pear & Walnut Salad with Parmesan Balsamic Dressing. This recipe is from the book, Eating Royally by Darren McGrady, personal chef to Princess Diana and chef to the royal family for 15 years.

The sandwich plate included the 1953 Coronation Chicken Salad, warm Asparagus & Pistachio Rollups, Pimiento Cheese with pecan edge, Cucumber & French Style Cheese Spread, and Turkey, Havarti, & Green Apple on Cinnamon Bread.  

The festive scone plate held our Traditional English Cream Scone served with Sweet Cream and Strawberry Jelly alongside fresh Orange and Pineapple pieces.  There was a slice of Orange Glazed Poppy seed Tea Bread, and Queen Elizabeth's Famous Jam Pennies. The Jam Pennies are round and petite, lightly buttered bread with a spread of raspberry jam in the middle.

The dessert medley featured a Chocolate Cake with chocolate frosting, a Mixed Berry Tartlet, and Coconut Pecan Cake.

Many thanks to Amanda for her presentation. During her program she announced that she is working on a book about the royal history. It will be a commoner's guide to the British Royal family. Amanda holds a degree in Art History & Museum Studies and her Master's degree in Arts Administration & Museum Leadership. We look forward to inviting her back once the book is published. 

Afternoon Tea at Infusions Restaurant, Mt. Joy

The Infusions Restaurant is located at the Mount Joy campus of the Lancaster County Career and Technology Center. This student run restaurant is a true learning experience. With the logo 'Made by Students, Made from Scratch', the students prepare it all. Afternoon Tea is served on Tuesdays, and a prix fixe Lunch on Thursdays and Fridays, during the school year, October through May. We joined members of The Royal Tea Club for a special Afternoon Tea.

The Royal Tea Club is a group of mostly women (some men) that gather at tea venues throughout PA-MD-VA to enjoy a special tea time. Afternoon Tea at Infusions was the first gathering of their 21st year This petite table, set up in the foyer, greeted us as we arrived, and hinted at the Wonderland Tea that was to be served.

The restaurant features a large serving area, there were 72 members in attendance for this gathering. Décor in keeping with the Wonderland Tea included jumbo cards hanging from the ceiling and scattered around the windows. The menu was appropriately festive with the characters from Wonderland.

The place setting - with a petite sprig of rosemary wrapped around the napkin. We were offered several choices of hot tea, English Breakfast, Darjeeling, Jasmine Green, Decaf Vanilla or Hibiscus. There was also iced tea, and lemonade available. Coffee was also an option.

The culinary students were behind the scenes in the kitchen preparing the food for the day. The hospitality students were busy attending the needs of the guests.

The first course was Absolem Cream of Mushroom soup. The enoki mushrooms as garnish were festive. 

Following the soup, we were served the Cheshire's Quiche with green onion, red pepper and bacon along side the Mad Hatter's Deconstructed Caesar Salad.

Tina Sams from The Essential Herbal and Maryanne Schwartz (recently retired) from Lancaster County Soapworks joined Susanna and Nancy for tea. Guests are always welcomed at the Royal Tea club events.

The tiered tray held Lemon Blueberry Scones and toppings, Strawberry Peach Jam, Devonshire Cream, and Lemon Curd, on the top tier. Hearty sandwiches were on the middle tier. They included the Dodo Egg Salad with Olive Tapenade on Croissant and The Queen of Hearts Pork loin with Apple and Brie on a roll. There were two of each sandwich per guest. The bottom tier held petite themed desserts.

The cleverly themed desserts  included the White Rabbit Cream Puff, Fresh Fruit Tarts, Wonderland Fudge Brownie and the Loyal Servant Cookie. It was a festive and fun way to end the Wonderland Tea. Kudos to the students of Infusions Restaurant.