Photography by Marcy Black Simpson
Recipe Development/Food Styling by Jade Sinacori
From the verdant centerpieces to the cheery china, a table adorned in green, white, and gold is an idyllic way to celebrate St. Patrick’s Day on March 17, especially when the tea fare is inspired by Irish cuisine.
Savories Course
Enjoy a light and refreshing trio of savory treats. Serve our Watercress & Pea Soup, Pesto-Chicken Tea Sandwiches, and Corned Beef & Cabbage Canapés with Mark T. Wendell’s Victorian Afternoon tea.
Scone Course
Enjoy our delectable Irish Cheddar Scones paired with Elmwood Inn’s Irish Blend Black Tea.
Sweets Course
End your gracious occasion on a sweet note with a pot of Trail Lodge Tea’s Connemara Morning tea and our White Chocolate-Lime Blondies, Mint & Chocolate Tartlets, and Matcha-Almond Mini Bundt Cakes.
Resources include Haviland Clover Leaf teapot, creamer, sugar, salad plate, bread and butter plate, handled cake plate, 13” oval platter, 9” serving bowl; Royal Worcester Regency Green & Gray dinner plate, soup bowl/saucer set, 15” oval platter; Reed & Barton Marlborough knife, salad fork, teaspoon, soup spoon, and demi spoon from Replacements, Ltd. Tablecloth from April Cornell. Napkins from Boutross Fine Linens. Runners, vases, and condiment dish from private collection.
From TeaTime March/April 2019
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