Lady Di’s British Shop and Tea Room

I want to give a shout-out to my friend S. in Portland, OR who celebrated her birthday at Lady Di’s British Shop & Tea Room in downtown Lake Oswego, OR.  She treated herself and 3 friends to their first afternoon tea!  What a wonderful gift!  S. was very kind to share photos from her special day.

Click menu to enlarge

S. reported that the teas were Twinings brand tea bags.  Each guest got their own little teapot.  Though the teas were delicious, S. said she would have preferred a properly brewed cuppa of loose leaf tea.

Mini quiche and sandwiches: Cream cheese and cucumber, salmon spread and cucumber, turkey and tomato, and Cheddar and chutney

Lady Di’s Tea Room has an interesting business model for sandwiches–guests get to choose one sandwich from the menu.  Portion-wise, one sandwich makes 4 little sandwiches which is enough to satiate any appetite.  It sure beats trying to figure out what to do with leftover sandwiches when you don’t have an even number of guests.  However, one sandwich is boring … unless you have tea with at least 4 friends so that you can each order a different sandwich to share!  I understand that one of the delights of afternoon tea is sharing it with friends but I might be in the minority since I don’t mind having tea by myself. 😉

According to S., “Everything tasted good. The scones were not as good as Marlene’s but tasted fine.”

Fresh fruit garnish with Eton Mess (strawberries, meringue cookies, and whipped cream), lemon bars, shortbread, and chocolate pound cake

And last but not least, here is some “British” bathroom humor.  I think it’s strange to find bathroom humor in tea rooms but it’s not uncommon?!  Even at the St. James Tearoom, which is probably my favorite “British” style tea room, they have some bathroom humor.  Their restroom is known as the Winston Churchill room or the WC (i.e., water closet). 🙂

Thank you, S. for reporting on Lady Di’s British Shop & Tea Room!  Happy birthday to you and may you find time for more afternoon tea in the coming year!

“Make tea, not war.”
― Monty Python

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Spring tea in a cottage

Happy spring!  As a token of her gratitude for helping her co-host her Tea tasting party earlier this month, Lady B. treated a few of the VTS ladies to afternoon tea at the Julian tea & cottage arts tea room.

Bright and cheery white and yellow daffodils painted our way to Julian, a 19th century gold rush era mining town located in the Cuyamaca Mountains in San Diego County.  Its current residents live 45 minutes from the nearest supermarket and 1 hour from the nearest movie theater.  I had never been to Julian in the spring so this was a rare treat.

Julian Tea & Cottage Arts

Established in 1995, the Julian Tea & Cottage Arts occupies a historic house built in 1898 for Clarence King, son of the gold miner George Valentine King.  King struck gold in 1871 and founded the Golden Chariot Mine, the second most productive in the Julian area.  The house served as the King family’s residence until 1927 when Mrs. King sold it to their daughter, Lucy Bell, for $10.

I last visited the tea room 5 years ago and with the exception of the scones and the fun tea shop, there was little to entice me back for a 2nd visit.  Fortunately, things can change in 5 years and I’m happy to say that there was marked improvement in several areas, most notably, their sandwiches and service.

Sandwiches (left to right, clock wise): Olive cream cheese (open face), toasted sharp cheddar with chives (open face), cucumber, egg salad, salad and hummus (croissant), chicken salad (croissant)

I ordered the vegetarian menu which was very good.  On this visit, their menu was all vegetarian by default except for the croissant chicken salad which was replaced by a salad and hummus croissant.

In addition to afternoon tea and scones, the Julian Tea & Cottage Arts tea room also offers a lighter lunch menu for walk-ins, smaller appetites, or for those who don’t have the luxury of sitting down for afternoon tea.  Their lunch offerings are named for some of the historic players in the history of the King House, including George Valentine King, Drew Bailey, and Lucy Bell.  Their soup du jour on this occasion was pumpkin soup.

Lady B. ordered the Lucy Bell lunch: Half a sandwich with a green salad or soup, and tea

Their scones are still as excellent as I remembered: Crispy on the outside, warm and fluffy on the inside.  I would have preferred Julian apple butter or jam but the cherry blood orange jam was interesting.  Also, their lemon curd is made in-house!

Perfect scones!

While I was impressed with their cheesecake dessert on my last visit, I did not care for their bread pudding dessert.  However, this is more of a personal preference because I have yet to meet a bread pudding I actually like!  It’s simply not one of my favorite desserts so I cannot even tell you if this was a good version.  Overall, the tea service itself was excellent.  I was really happy with their tea, food, and service!  The tea server was friendly, professional, and knew exactly what she was talking about.  The tea itself was properly brewed (as it was last time) and kept hot.  The quality of the food was a vast improvement over my first visit.

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Bread pudding

I can’t end this post without mentioning a cute tea thing.  Lady B. was carrying a most curious purse!  I thought, why is she carrying a teapot around?  Then she revealed it was a purse or “tea bag” by Parisian designers, Pylones!  I love the little details such as the tea bag tag button closure and the lid flips up to reveal a compact mirror.

CUTE TEA THING: Tea bag from Pylones

Thank you Lady B. for treating us to a lovely and memorable spring afternoon!  It was absolutely my pleasure and privilege to help you host a tea.

Tote bag in the Julian tea & cottage arts shop (photo by Lady J.)

Tea tasting party

Lady B. hosted a tea tasting party for the Victorian Tea Society winter tea, our first tea of 2018!  She set the stage with this cute teapot invitation that required lifting the lid to learn the details: Lady B. would provide all the food but the guests were to bring a teapot and share their favorite tea!

As always, Lady B. welcomed her guests with inviting signs leading up to her house.  It’s always a new adventure to visit her as there is always something new to see in her garden!  On this visit, I spied some joyful signs:

Inside, Lady B. decorated the house and tea table with teapot and teacup themes for her tea tasting party.  See if you can spot them all in the following photos!

The tea tasting was a grand affair with 7 different teas and the stories that went along with them!
Lady B: Rooibos (A friend introduced Rooibos to Lady B. and it has since become her favorite tea!)
Lady K: She first tried Scottish caramel pu-erh when trying to reduce her coffee habit and learning of its weight loss benefits.
Lady J.: She first tried Lemon verbena (Aloysia citrodora) tea (herbal) at a tea house that had its own lemon verbena bush.  Lady J. was so impressed that she now harvests her own lemon verbena leaves from her garden.
Lady S.: She first encountered Sunny slopes (herbal with apple, kiwi, orange peel, rose petals, and strawberry) at a coffee cart.  She had been suffering from a sore throat and the owner recommended Sunny slopes.  It’s now her favorite tea!
Lady T.: Chocolate mint rooibos (Lady T. really prefers ginger peach tea but was not able to get her hands on her favorite brand so she brought her 2nd favorite tea)
Lady M: Genmaicha (green tea) is special to Lady M. because it’s the tea that she was served when she was welcomed and married into her Japanese family.  The tea, while very delicious, is her favorite because of its sentimental value.
Lady H: Read about Yogi tea (black tea) to see why it’s one of my favorites.  On a side note, my everyday go-to breakfast tea is Yorkshire Gold (black tea).

The teas were all delicious but wait until you see the foods!  Lady B. made all the food herself!  Having hosted a few tea parties myself, I can tell you that this is a Herculean task to attempt on one’s own (Note: I do not recommend this!).  The time and attention that Lady B. put into this tea party is no small feat.  She did a beautiful job!

I love the quilled rose at the top of the menu

Creamy broccoli soup with brown rice and teapot shaped toast

Spring lettuce cucumber salad with Boursin cheese and Rooibos tea

Crustless quiche with tomatoes and asparagus

Grilled veggies (red pepper, olives, mushrooms, artichokes) on French baguette toast with herbed cream and goat cheese

Veggie bean teapot on Muenster cheese toast

Sandwiches, left to right, clockwise: Veggie bean teapot on cheese toast, Cucumber carrot on rye, Grilled marinated veggies on French bread, Artichoke hummus turkey roulade with havarti cheese and asparagus, Avocado egg salad canape on spelt bread

Lady B. experimented with making her scones in advance by shaping and freezing them.  They looked perfect out of the freezer but they did not rise during baking.  According to the King Arthur Flour website (must read!), chilled/frozen scones will yield a higher rise and should be allowed to “thaw” only as long as the oven is preheating.  I think the experiment is worth repeating and I appreciate Lady B. blazing the way with new baking techniques!

Although, as Lady B. pointed out, they did end up looking a bit like teapots AND they were delicious! 🙂  Everyone devoured them enthusiastically.  The homemade lemon curd was also excellent!  After the scones course, Lady B. announced we were going to have dessert outside in the garden and gazebo!

In the gazebo, the pink (Lady B.’s favorite color!) and white table was replete with parasols in addition to teapots and teacups.  It was such a cute theme!

The ladies outdid themselves with the hostess gifts, as Lady B. was very touched by them all.

Cross stitch by Lady T.

CUTE TEA THING: Tea charm bracelet by Lady S.

And last but not least, Lady B. had a surprise gift for each of us: customized cross stitched tea towels!  Each one was unique.  This one is mine and the design is very me, don’t you think? 🙂

“Something special for someone special”

Thank you Lady B. for your time and care in creating the beautiful tea towels and for hosting a memorable and delectable tea tasting party!  I look forward to sipping tea with you again soon.

Disclaimer: Tastes Like Tea is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

New shortbread recipes for Chinese New Year

Happy Chinese New Year!

I dreamed of some new shortbread for the Chinese New Year inspired by Asian flavors, just in time to celebrate the Year of the Dog!

All recipes are based on the basic shortbread recipe in this post.  Add-ins are indicated in red below:

Black sesame shortbread
(Basic shortbread recipe adapted from Lucy Ross Natkiel’s Classic Shortbread III recipe in The gourmet shortbread book)

1/2 cup butter, cold
1/3 cup powdered sugar (unsifted)
1 cup flour, minus 2 Tbsp. (unsifted)
2 Tbsp. rice flour*
2 1/2 Tbsp. toasted black sesame seeds

Matcha black sesame shortbread
Add 1 tsp. matcha powder to above

To toast the black sesame seeds, see this post on the China Sichuan Food blog.  I was so happy to find this post!  Prior to using this method, I always burned the black sesame seeds–they start smoking and burning within seconds.  You cannot toast black sesame seeds in the same way as white sesame seeds and toasting them is necessary to get that distinct nutty flavor.  They just don’t taste good raw…

Using a food processor, grind toasted black sesame seeds until they resemble a coarse powder (fine powder is also okay but my food processor doesn’t get it that fine).  Add all other ingredients and pulse the mixture until it resembles coarse crumbs and the butter is fully incorporated into the flour.  Spray the ceramic shortbread pan very lightly with a non-stick vegetable oil spray.  Pour the shortbread “crumbs” into the shortbread pan, and working out from the center, firmly press the dough into the pan.  Prick the entire surface with a fork.  Bake at 325 degrees for 35 minutes, or until it is lightly browned.  Be sure that the middle is thoroughly cooked and doesn’t look slightly opaque or the shortbread might stick in the pan.

Let the shortbread cool in the pan for about 10 minutes before you flip the pan over onto a cutting board.  If the shortbread does not come right out, put a cutting board on top of the pan (the cutting board should be bigger than the pan) and while holding the pan against the cutting board, turn it upside down and firmly tap one edge of the pan against the board.  This should loosen the shortbread and it should drop out.  Cut the shortbread into serving pieces while it is still warm, otherwise the edges will not be clean.

*You can skip the rice flour and just use 1 c. flour, if you wish.  The rice flour makes a flakier cookie.


Almond sesame shortbread
(Basic shortbread recipe adapted from Lucy Ross Natkiel’s Classic Shortbread III recipe in The gourmet shortbread book)

1/2 cup butter, cold
1/3 cup powdered sugar (unsifted)
1 cup flour, minus 2 Tbsp. (unsifted)
2 Tbsp. rice flour*
1/4 c. almond flour (optional, may omit)
1/2 tsp. almond extract
1/2 c. to 3/4 c. toasted white sesame seeds

To toast the sesame seeds, heat them in a pan over low-medium heat until they start to turn golden brown.  Watch them carefully because they can burn quickly, turning from white to dark brown in the blink of an eye.  If they turn dark brown, toss them because they will be bitter.

Using a food processor, add all ingredients except the sesame seeds and pulse the mixture until it resembles coarse crumbs and the butter is fully incorporated into the flour.  Spray the ceramic shortbread pan very lightly with a non-stick vegetable oil spray.  Pour the shortbread “crumbs” into the shortbread pan, and working out from the center, firmly press the dough into the pan.  Spread the sesame seeds over the surface, pressing them into the dough.  Add more if needed to cover the surface completely.  Turn the pan over gently to release any loose excess sesame seeds.  Prick the entire surface with a fork.  Bake at 325 degrees for 35 minutes, or until it is lightly browned.  Be sure that the middle is thoroughly cooked and doesn’t look slightly opaque or the shortbread might stick in the pan.

Let the shortbread cool in the pan for about 10 minutes before you flip the pan over onto a cutting board.  If the shortbread does not come right out, put a cutting board on top of the pan (the cutting board should be bigger than the pan) and while holding the pan against the cutting board, turn it upside down and firmly tap one edge of the pan against the board.  This should loosen the shortbread and it should drop out.  Cut the shortbread into serving pieces while it is still warm, otherwise the edges will not be clean.

*You can skip the rice flour and just use 1 c. flour, if you wish.  The rice flour makes a flakier cookie.


Oolong tea shortbread
(Basic shortbread recipe adapted from Lucy Ross Natkiel’s Classic Shortbread III recipe in The gourmet shortbread book)

1/2 cup butter, cold
1/3 cup powdered sugar (unsifted)
1 cup flour, minus 2 Tbsp. (unsifted)
2 Tbsp. rice flour*
1 Tbsp. Oolong tea leaves (loose)
or
contents of 1 Oolong tea bag

Using a food processor, add all ingredients and pulse the mixture until it resembles coarse crumbs and the butter is fully incorporated into the flour.  Spray the ceramic shortbread pan very lightly with a non-stick vegetable oil spray.  Pour the shortbread “crumbs” into the shortbread pan, and working out from the center, firmly press the dough into the pan.  Prick the entire surface with a fork.  Bake at 325 degrees for 35 minutes, or until it is lightly browned.  Be sure that the middle is thoroughly cooked and doesn’t look slightly opaque or the shortbread might stick in the pan.

Let the shortbread cool in the pan for about 10 minutes before you flip the pan over onto a cutting board.  If the shortbread does not come right out, put a cutting board on top of the pan (the cutting board should be bigger than the pan) and while holding the pan against the cutting board, turn it upside down and firmly tap one edge of the pan against the board.  This should loosen the shortbread and it should drop out.  Cut the shortbread into serving pieces while it is still warm, otherwise the edges will not be clean.

*You can skip the rice flour and just use 1 c. flour, if you wish.  The rice flour makes a flakier cookie.

May these shortbread cookies bring sweetness and joy to the new year!

Vegan tea fare and games for 2

My friend S. invited me over the tea and games and she set a beautiful tea table with delicious vegan friendly fare and Royal Albert roses china.  Are we giddy and happy yet? 🙂
On the subject of games, “I spy with my little eye …” dishes that go great with tea!  On the menu (starting top left, clockwise):

Dr. Praeger’s kale puffs
Roasted veggies (yams, mushrooms, cauliflower, thyme, rosemary)
Vegan mizeria (Polish cucumber salad)
Oatmeal bites
Artisan Nut thins (gluten-free crackers)
Avocado salad
Curried chickpea salad
Baked tofu (seasoned with Bragg’s liquid aminos, salt, and pepper)
Gluten-free oatmeal chocolate chip cookies (not pictured, recipe from The beaming baker)

Teas
The Tea Nation peach ginger black tea
Bentley’s mango green tea

Henni’s curried chickpea salad

Henni’s curried chickpea salad
(adapted from the chicken salad recipe in the Better Homes & Garden cookbook, now in its 16th edition!))

1 1/2 c. cooked chickpeas
1-2 stalks celery, finely chopped
1/3 c. chopped toasted almonds or walnuts
1 Tbsp. dried onion or 1/3 c. scallions, finely chopped
1 Tbsp. nutritional yeast
3/4 tsp. curry powder
1/4 tsp. black pepper
1/3 c. mayo (use your favorite brand or recipe below)

The secret to this recipe is cooking the chickpeas in stock made with Better Than Bouillon No Chicken Base. If you use only water, you will have to adjust your seasonings.

Roughly mash the cooked chickpeas with a potato masher, adding the cooking water as needed so the mash is not too dry.  Add all other ingredients and mix with a spoon until everything is incorporated.  Serve on crackers, bread, croissants, salads, etc.!

Henni’s vegan mayo

I have never liked mayo anyway and whenever we get a jar of it from the store, 1/2 of it always goes to waste due to spoilage (and commercial mayo has a really long shelf life so don’t ask how long …).  Since I usually have tofu in the fridge I’m happy to be able to whip up mayo only as I need it.  No more food waste, no more guilty conscience, win-win!

In my opinion, this vegan mayo doesn’t taste like mayo and I wouldn’t eat it by the spoonful (does anyone do that with mayo?!) but it sure does the trick with things like this chickpea salad.  I look forward to trying this with cole slaw and potato salad.  Although for potato salads, I still like to use Majestic garlic (which I have been known to consume by the spoonful!).

Henni’s vegan mayo
(yields approx. 1/2 cup)

1/2 block silken tofu
1 Tbsp. apple cider vinegar or lemon juice
1 Tbsp. canola oil (or other neutral tasting oil)
1 tsp. nutritional yeast
1 tsp. Dijon mustard
1/8 tsp. black salt (kala namak) (optional)*

*Add the black salt if you like that sulphuric eggy taste of mayo

Use an immersion blender to blend until smooth.  Keep refrigerated, covered in an airtight container, for up to a week.

In between sipping tea and nibbles, S. and I played Elevenses, the card game of morning tea!  Having played a few weeks ago, we were ready for a rematch.  Elevenses is a card game in which respectable 1920s socialites strive to serve the finest morning teas!  Players use cards with sandwiches, biscuits, cakes, tea, etc. to create a tea spread.  When eleven o’clock strikes, the player with the best spread wins!

My sister got me this game for my birthday last year.  To my knowledge, it’s the only card or board game that features afternoon tea as a theme besides the solitary version of Elevenses, Elevenses for one.  If you know of any other games that feature afternoon tea, please share in the comments!  The only other one I’m aware of is Teago, which is the afternoon tea version of Bingo. 🙂  However, it does not seem to be available anymore. 😦

Teago

Thank you S. for a lovely afternoon of tea and games! 

Disclaimer: Tastes Like More is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

December high tea at Marlene’s

My friends N. and S. wanted to do something “fancy” for the holidays this year.  Since Christmas tea at the Hotel Del last year was so disappointing, we wanted to make sure we had a better experience this year.  After plans for tea at the Grand Del Mar and the Park Hyatt Aviara fell through, I suggested going to Marlene’s Tea & Cakes (of course :))!  (NOTE: The Grand Del Mar serves hors d’oeuvres for tea during the holidays and by “hors d’oeuvres,” they mean “cheese, crackers, and champagne”–say whaaat?)

As my friends remarked, Marlene has “impeccable taste!”  Marlene’s Tea & Cakes is, hands-down, my favorite place to have afternoon tea.

Don’t you love the Royal Albert Christmas china?

As usual, Marlene’s menu was delicious!  I really appreciate that she is able to accommodate vegetarians (advance notice is required).

Roasted winter vegetable soup with puff twist

S. ordered the vegetarian option. I loved that the vegetarian sandwiches were marked with little sprigs of parsley!

The cranberry white chocolate scones were delicious!  Marlene bakes the best scones!

I LOVE the gingerbread reindeer cookie!  It’s almost too cute to eat!

When I first tried a savory cookie, it produced one of those “wow” moments in my culinary world.  Well, now there’s a savory eclair!  What do you think of that?! 😉

Savory eclair with tomato, ricotta, and basil

Thank you N. and S. for sharing a lovely afternoon with me!  It was a wonderful way to end the year.  Merry Christmas and a very happy new year to all!

The spirit of Christmas is the spirit of love and of generosity and of goodness. It illuminates the picture window of the soul, and we look out upon the world’s busy life and become more interested in people than in things.

–Thomas S. Monson

Tea at the Westgate Hotel

quotation2Lady K. hosted the autumn tea for the Victorian Tea Society at the fancy Westgate Hotel.  Afternoon tea is held in the Westgate Room, which is the lobby of the hotel.  It can be a little busy with guests coming in and out but it’s a gorgeous setting for afternoon tea.

Tables for afternoon tea

Our table

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VTS table

The ambiance and setting of the hotel was beautiful and it was a joy to sit in the Westgate Room.  However, I have a few complaints…  I hate to complain but after visiting so many tea rooms and hosting a few afternoon teas myself, there are a few things that I see over and over again in tea rooms that just bug the hell out of me!  I’ve decided I’m not going to hold back anymore and just lay it all out in the hopes that the word gets out and tea room owners or managers will take notice.

Each guest gets to order their own tea which is served in individual teapots. I like this a lot!  I tried the classic English blend tea and it was okay.  I don’t have any complaints about their tea selection because they had a good variety–I just happened to pick one that wasn’t very good.  The main problem was that the water was not hot enough which is why my tea seemed under-steeped.

The second disappointment was the very slow service!  Even though we were the first party to arrive for the 2:30pm seating (in fact, we arrived early!), the wait staff did not take our tea orders until 1/2 hour after we were seated (for some of us, that was 45 minutes) and the tea didn’t arrive for another 1/2 hour.

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I liked the individual tea strainers too, just like they have at the Grand Del Mar.

In case you were wondering if the Westgate Hotel offered a vegetarian option for afternoon tea, here it is:

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Vegetarian option: 3 salads (Caesar salad, Bleu cheese and pear with spring mix, and kale salad), cheddar cheese muffin, and Humboldt Fog cheese on brioche

Our food was served tableside by the wait staff, instead of on 3-tier caddies, possibly due to the size of our group.  However, if you have 4 or fewer guests, the food is served on 3-tier caddies.  On the plus side: The presentation of the food was very pretty.

westgatemenuThe menu was a suggestion because the actual food served was a little different.  Comparing the menu above, we were served the following instead: smoked salmon with caviar on brioche (notice the caviar is missing), black tiger shrimp and cilantro cream cheese on sourdough toast, white cheddar cheese muffin, Humboldt fog goat cheese on brioche, and curried chicken salad sandwich.  My two major complaints related to food:

  1. I don’t mind when the menu changes but it really bugs me when the wait staff can’t explain what the foods are!
  2. All the sandwiches were extremely dry or so crisp that when you took a bite, the filling got squished out or slid off the bread or toast!
  3. The food was obviously made far in advance.  The wait staff brought out the food on platters still covered in plastic wrap which implies it had been sitting in the fridge.  For the sake of appearances, the plastic wrap should have been removed in the kitchen and not at the table before serving.  It seemed tacky to me and inappropriate for an establishment that is trying to promote white tablecloth fancy dining.
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Shrimp with cilantro cream cheese on sourdough toast, cheddar cheese muffin, smoked salmon canape, curried chicken salad sandwich, Humboldt fog goat cheese on brioche

When one of the ladies marveled at the caviar on the salmon canape, I was disappointed that my salmon canape lacked the caviar.  One of the wait staff overhead me so she brought out a new one for me!  (OK, so the staff got brownie points for this)

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Smoked salmon with caviar (yes, the salmon was as dry as it looked)

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Berries ‘n’ cream and Raisin vanilla scone with clotted cream

A big plus: The scones were top notch!  Look how big there were, taking up the entire plate!  I picked out the raisins but still thoroughly enjoyed the scone.  I’d come back just for their scones!  I’m so glad they got the scones right!  I have a theory that the secret to a good scone is the size.  They have to be just the right size (biscuit size) or else they risk being overbaked and dry.

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Left to right, clockwise: Mocha cake, lemon cheesecake, blueberry muffin, coffee macaron, fruit tart

The desserts were beautiful but two of them had coffee in them which the wait staff did not identify, even when asked.  For example, the opera cake is garnished with a coffee bean but the wait staff insisted there was no coffee in it (well, there was coffee in it). 😦

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The fruit tart was delicious!  That was my favorite dessert

All in all, I had mixed feelings about having afternoon tea here.  It’s beautiful and there was an attempt at making the food interesting.  However, the setting did not make up for the lack of service, quality of the food, and warm tea.  That said, I would come here for afternoon tea over the Hotel del Coronado any day!  So if you’re looking for something fancy, and are thinking about the Hotel del, choose the Westgate instead.

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Tea favors: Cookies from the Good Stuff Cookie Co., a bakery that specializes in stuffed cookies! Chocolate cookie and peanut butter oatmeal

Lady K. gifted us with cookies from the Good Stuff Cookie Co., a bakery that specializes in stuffed cookies!  Now these, I highly recommend! 😉

Yum! Inside the stuffed cookie

Thank you Lady K. for hosting an elegant and lovely tea!  Despite my misgivings, it was so nice to get together and see everyone.  It really is the company that matters.

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