PCGC 59th Annual Herb Tea - A Plant Powered Herb Tea

Members of the Penn-Cumberland Garden Club and their guests gathered to celebrate the 59th Annual Herb Tea earlier this week. There is always a theme for this special event, and this year featured a Plant Based menu and a program presented by Rissa Miller covering the many beneficial aspects of following a healthy vegan lifestyle both to the human body and the earth we inhabit.

Simple centerpieces of fresh herbs and plants with a wisp of gauzy cloth draped down the table set the scene. Biodegradable bamboo forks and plant based plates rounded out the ecofriendly feel to the table. Members provide their own teacups.

Appetizers and Sips were served to each table. A Five Minute Mint Pea Dip with Crudités offered a refreshing start to the tea party. In addition, a Mushroom Walnut Pate served with bagel chips provided a hearty appetizer with a crunch. Two chilled options included a refreshing Strawberry Basil Water and Blackberry Lavender Fizz Mocktail. Both were very fresh and flavorful. English Teapots with hot Tummy Tea was served at each table. Tummy Tea includes peppermint, fennel seed, elder flowers, and linden leaves and flowers. 

The Herb Tea is served buffet style,, with two lines going down each side of the table. The same flowing cloth and assorted herbs and flowers graced the main table with varying heights to offer balance and interest. 

First up were individually portioned cups with White Gazpacho garnished with green grapes, dill weed and chives.

Two large bowls of hearty salads included a colorful and flavorful Edamame, Corn & Farro Salad with touches of dried cranberries, pecan pieces, cilantro and spring onions. 

The other large salad bowl featured a Lemony Lentil and Chickpea Salad with Radishes and Herbs. A fresh lemon-Dijon-maple dressing created a flavorful base for this salad.

The Afternoon Tea Sandwich selection included "No Tuna" Pita Sandwich with a chick pea base sweetened with pickle relish and capers for extra flavor. The other sandwich was a Rosemary White Bean Hummus Baguette topped with a cherry tomato half for an extra touch of color.

Vegetable Spring Rolls were stuffed with lettuce, basil, mint, cilantro, and an assortment of veggies to include carrots, cucumber, purple cabbage, and avocado all cleverly wrapped in rice paper. The Peanut Sauce was a delicious accompaniment to this unique sandwich.

Lemon Ginger Scones were created using almond milk, dairy free butter, and lemon juice. The addition of ground ginger and chopped candied ginger along with fresh lemon peel elevated the flavor of these scones.

The desserts included Vegan Carrot Cake Bites, Raspberry Lemon Shortbread Crumble Tart and Chocolate Zucchini Mini Muffins. All very tasty, very pretty.

And, after going through the buffet, the plate was laden with a variety of whole food plant based foods, healthy, flavorful, beneficial to the earth, and protein rich. Kudos to the many club members that accepted the challenge of preparing these vegan recipes, and a special nod to the organizers of this year's 59th Annual Herb Tea - Susanna Reppert and Jenn Hooper. The clubs motto is "Every Member is a Working Member", and it is most evident in the execution of this well planned event. 

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.