Mid Atlantic Tea Business Association 20th Anniversary

Members of the Mid Atlantic Tea Business Association gathered in Gettysburg at the Garryowen Irish Pub to celebrate the 20th Anniversary of the association. Originated in 2005 by Nancy Reppert of Sweet Remembrances Tea Room, Susanna Reppert Brill of The Rosemary House, and Janet Young of Over the Teacup, the association was established to advance the knowledge of tea through networking and educational opportunities for the tea entrepreneur. 

Members meet quarterly, either via zoom or an in person meeting typically held at a members tea room. Since the Garryowen Irish Pub offers Afternoon Tea, we gathered here for our celebratory meeting so that all members attending the meeting would be able to enjoy the special day. Our Welcoming Reception was plentiful with blueberry  muffins, chocolate chip muffins, petit mushroom quiche and rolled cinnamon puffs along side a variety of fruit. Tea bags and hot pots of water were available on each table.

The room was bright and cheerful with fresh flowers on the tables, and tea themed décor adorned the shelves. The waitstaff was attentive to our needs. Members gathered from near and far to celebrate this milestone celebration.

Karen Donnelly, President, Ann Ashcraft

Marnie D'Amato, Lin Henry, Eric Tice

Susanna Reppert

Susanna introduced our speaker for the morning, Babette Donaldson. Babette is a tea educator, writer, author of "The Everything Healthy Tea Book" and "The Emma Lea Books" and is the Owner & Editor of TChing. Her topic was 'Infuse your Business with Herbs and Tea."

Janet and Erin honored the founding members with a tribute to their dedication to the association, and  presented a gift from the membership to Susanna, Nancy, and Janet.

Erin Bradley, Janet Meyers

Afternoon Tea began with a salad that featured Local greens, cucumber, chevre, mandarins, and a basil-walnut vinaigrette. The tea bag selection on the table featured Irish teas.

Following the salad a thick and rich Mushroom Bisque was served.

The tiered tray held an assortment of Savory and Sweet options. The savory selection included a Ham sandwich with spinach, and an apple-onion-brie spread on wheat bread. There was a deviled egg pate on herbed crostini, and a Tomato, bacon, and Swiss puff pastry.

The sweets included an Orange Scone, a slice of Carrot Cake Loaf, and Rosemary Shortbread.

Each member was presented with a 20th Anniversary Celebration Tea Canister with the Mid-Atlantic Tea Business Association logo engraved on the canister.

 

In addition, members received a tote filled with tea samples from various venders, a copy of TeaTime magazine, surprises from fellow members, matcha flavored Kit Kat, and other small gifts. It was a celebratory day for all.

 

Celebrating Mother's Day with Afternoon Tea

Mother's Day is always a popular day to enjoy Afternoon Tea and this year was no exception. 

The tables held the tea options for the day and the featured menu for mom's special day. The salad featured a Strawberry & Cucumber Salad with a herbed vinaigrette. Strawberries, cucumber slices and fresh radish were dressed with a vinaigrette loaded with fresh herbs from the garden such as spring onion, dill, and mint and seasoned along with cumin and paprika to create a colorful seasonal salad.

The sandwich medley featured quite an array of sizes, shapes, and textures. Starting at the top of the plate, there was a Rotisserie Chicken Salad in a Pastry Shell, Sliced Radish Round with Herbed Butter, an Almond Bacon Cheese Crostini, Veggie Confetti Triangle topped with a turnip heart, Sliced Turkey with Honey Mustard on Cinnamon Raisin Bread, and an Orange Hazelnut Sandwich topped with a mandarin orange. 

The scone course included our Traditional English Cream Scone and the ever popular Lemon Pecan Scones. Toppings included Sweet Cream, Lemon Curd and Raspberry Preserves served alongside a variety of fresh fruit including a strawberry topped with cinnamon sweetened mascarpone cheese and pistachio nuts.

The dessert medley included a Strawberry Rhubarb Trifle, a Buttermilk Cake with Lemon Buttercream, and a Glazed Toffee Bonbon. The desserts were all placed atop an adorable teacup shaped napkin. 

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.

 

3rd Thursday Tea - Exquisite Chocolates, Carlisle, PA

Exquisite Chocolates, billed as purveyors of life's finest pleasures, has started serving 3rd Thursday Teas/luncheons once a month in their shop. Eager to experience this new tea time location, we journeyed to Carlisle (a mere 20 minutes away) for an afternoon tea time getaway. 

The tables, set up in the rear of the chocolate shop, were set in matching china and green napkins since spring has sprung. Today's menu was tucked underneath the place setting. 

Before the tea service began, our hostess greeted the group and presented coupons from the catering company, Tastebuds Personal Chef Services.

The tea list, offering a variety of Rishi Teas, features herbals and teas. Nancy selected an organic Sencha Tea a first and second flush harvest from the organic farms on Kyushu Island in southern Japan. It is a pleasant green tea with a vegetal/ grassy flavor to it. Susanna selected the Peach Hibiscus Green tea described as a luscious red hibiscus and juicy peaches with naturally sweet, roasted Japanese green tea with a slightly fruity sweet flavor. Once we selected our tea flavor, an individual pot of hot water and tea bag were provided.

The first course was an Irish Vegetable Soup. It was a creamy root vegetable soup with potatoes, carrots, leeks, parsnips, and broccoli garnished with freshly snipped chives. It was warm, hearty, thick, and tasty.

Shortly after the soup was served, the two tiered tray was placed on the table. Two types of sandwiches and petite desserts were on the tier.

The bottom tier held two types of sandwiches, and we were able to enjoy two of each sandwich. There was a triangular Rueben Tea Sandwich made with corned beef, swiss cheese and pickled cabbage on marbled rye. The other sandwich was a St. Patty's Day Cucumber Tea Sandwich served on Irish Soda Bread. Kerrygold Chive butter was spread on the soda bread. 

A small scoop of Blood Orange Sorbet was served after the sandwiches. This was smooth, and very refreshing.

And rounding out the tea was an Irish Pea Salad. The salad was served on a fresh Romaine leaf and was made with fresh peas, onion, sweet peppers and mixed with an herbed yogurt dressing.

The top tier of the tray held a Pistachio Macaron and a Pepita topped artisanal chocolate. They provided a sweet treat to end our teatime. Visit their website to learn about upcoming teas and luncheons.

And, who can go to a chocolate shop without picking out some exquisite chocolates to enjoy at home? A small blue box gaily tied with a bow held a  citrus rosemary chocolate, a large peanut butter truffle, and two milk chocolate salted caramels rounded out this little sampler pack to be enjoyed as a midnight snack.

 

Happy St. Patrick's Day!

The tea room was host to our annual St. Patrick's Day tea and guests were all a wearin o' the green. Seasonal tea options included Irish Whiskey Cream, Shamrocks & Shenanigans, Love Shack, or XOXO. Once guests selected their teas, we served our Emerald Island Kiwi and Blueberry Salad topped with Irish Cheddar Cheese and a shamrock 'crouton'.

The sandwich plate included a Wee Cottage Pie, Carrot & Cheddar on Whole Wheat with Pecan Edges, a Benedictine Sandwich (cucumber & onion, topped with parsley), a Petite Potato Bite filled with cheese and corned beef, a Goat Cheese & Tomato Tartlet, and a toasted Reuben topped with a toasty shamrock.

We served a Spotted Dog Irish Soda Bread Scone with sweet cream and homemade lemon curd. A savory slice of Spinach Bread topped with our Rosemary House special French Style Cheese Spread and tomato was also on this sweet and savory plate. Can you see the Irish flag represented in the array of colors with the green tea bread, white herb spread, and red tomato?

The dessert medley this year included a slice of Irish Whiskey Cream Cheese Cake, a Chocolate Guinness cake with a whipped cream frosting, and an Earl Grey Cupcake with a lemon buttercream frosting. Guaranteed to satisfy any sweet tooth!