The American Tea Society Conference

After yesterday's post about Afternoon Tea at The Brown Palace Hotel, I decided to continue a  Colorado theme by sharing my trip to Denver in October, 2002 to attend The American Tea Society Conference held at the Omni Hotel at Interlocken. 

There were so many phenomenal tea speakers at the conference - John Harney,  Norwood Pratt, Bruce Richardson,  Elizabeth Knight, Eve Hill and others.  The theme was, "Tea for Pleasure and Profit."

It was my first time to meet John Harney of Harney & Sons Fine Teas.   For being such a giant in the U.S. tea industry, he's such a humble man and so willing to share his knowledge.

It was also my first time to meet Bruce Richardson of Elmwood Inn Fine Teas.   Everyone wanted their picture taken with these tea mentors, and they were so gracious about accommodating.   I'm sure their facial muscles ached by the end of the conference from  smiling into so many cameras!

 It was at this conference that we were told about the very first "Take Me To Tea" expo to be held in Las Vegas in 2003 [which I attended].   The name of the expo was later changed to The World Tea Expo and it has expanded greatly over the years.   These were the early years of tea's resurgence in our country.  It's fun to look back and see how much the specialty tea industry has advanced in ten years time.

One of the sessions was about Japanese culture and author, Elizabeth Knight, was dressed in a traditional Kimono [third from left].

One of the highlights of the conference was an Afternoon Tea - what tea conference would be complete without that?

Notice the Omni servers wearing white gloves!   VIP  treatment for sure!

I contacted the caterer in charge of the food when I got home to request three of the recipes, and they were graciously provided.   I share them here:

 

Smoked Turkey Tea Sandwiches with Cranberry Butter

2 [8 oz.] packages petite dinner rolls, split

or

tiny croissants

or

white bread cut into shapes

1 lb. thinly sliced smoked turkey breast

Cranberry Butter

1 cup sugar

1/2 cup water

1 1/4 cups cranberries

1/2 cup butter, softened

1 tablespoon powdered sugar

Bring granulated sugar and 1/2 cup water to a boil in saucepan over medium heat, stirring until sugar dissolves.  Stir in cranberries, and bring to a boil.  Reduce heat and simmer, stirring occasionally, 10 to 15 minutes or until thickened.  Remove from heat and cool completely.  Press cranberry mixture through a fine wire mesh strainer and discard solids. Beat butter at medium speed with an electric mixer until and fluffy.  Add powdered sugar and cranberry mixture, beating until blended.   Yield: 1 cup

Spread cut sides of rolls evenly with cranberry butter.  Place turkey evenly on bottom halves and cover with tops.  Yield:  Approx. 50 tea sandwiches

Breckenridge Bars

1/2 cup butter, softened

1 1/4 cups sugar

3 large eggs

3 tablespoons plus 1 teaspoon unsweetened cocoa powder

1 cup all-purpose flour

1/2 cup chopped pecans

14 oz. sweetened condensed milk

2 cups sweetened flaked coconut

In large bowl cream butter and sugar.  Beat in eggs.  Stir in cocoa powder, flour and nuts.  Mix well.  Spread batter evenly into greased and floured 9 x 13 baking dish.  Bake at 350 degrees for 20 minutes.  In small bowl mix condensed milk and coconut.  Spread on top of crust and bake an additional 18-20 minutes.      Yield: 48

Chocolate Frosting

1 oz. unsweetened chocolate

1 tablespoon butter

2 cups powdered sugar

2 tablespoons whole milk

1 teaspoon vanilla extract

Melt chocolate and butter in microwave.  Add powdered sugar, milk and vanilla.  Beat until ingredients are well mixed.  Frost immediately.  When cool, cut into squares.

[My notation: Work quickly as frosting sets up fast. Smooth frosting one time only.]

Shortbread Lemon Bars

1 1/2 cup all-purpose four

1/2 cup powdered sugar

1 teaspoon grated lemon peel

1 teaspoon grated orange peel

3/4 cup cold butter

In food processor combine flour, powdered sugar, and fruit peels.  Cut in butter until crumbly:  process until ball forms.  Pat into a greased 9 x 13 baking dish.  Bake at 350 degrees for 12-14 minutes or until edges are lightly browned.

Meanwhile, in a mixing bowl combine the filling ingredients and mix well.

Filling

4 eggs

2 cups sugar

1/3 cup lemon juice

1/4 cup all-purpose flour

2 teaspoons grated lemon peel

2 teaspoons grated orange peel

1 teaspoon baking powder

Spread over crust.  Return to oven and bake 7-9 minutes or until topping is set.  Cool on wire rack.  Refrigerate overnight.  Dust with powdered sugar.  Cut into bars just before serving.   Yield:  3 dozen

Afternoon Tea at the Brown Palace Hotel

In February, 2004 my husband and I flew to Denver, Colorado to visit our youngest son,  Jeremy, a few weeks before his wedding.  While there we had Afternoon Tea at the Brown Palace Hotel.

The hotel, Denver's Grande Dame, was completed in 1892.  It's a remarkable example of Victorian architecture based on the Italian Renaissance style.  It's listed on The National Register of Historic Places and is designated a Denver Landmark.

View of the six tiers of cast iron balconies from the hotel's atrium lobby.

 

Afternoon tea is served daily from 12:00 Noon to 4:00 p.m.   Our reservations were for Noon and we arrived at 11:45 a.m.   A hostess escorted  us to a tea table set for two  in the beautiful hotel lobby.   I was impressed to see businessmen sitting at tea tables discussing business over their briefcase notes and tea.   Who says tea is just for females?

 A male pianist provided soft, tranquil music. 

 

   

 Dana was our server.

 

There were three  Afternoon Tea offerings to choose from:  The Brown's Tea, The Royale Palace Tea, and The Chocolate Sensation Tea.   We chose the Brown's Tea.   It consisted of a pot of tea, scones with Devon cream and preserves, savory tea sandwiches and classic tea desserts. 

The menu listed nine loose teas, and we chose The Brown's Crown Jewel Signature Tea - an exclusive Brown Palace blend of Keemun, Assam and Ceylon teas. 

Dana brought our individual silver teapots to the table first.  The hotel water is supplied from a 750 foot deep artisan well, giving the freshly brewed tea an added bonus

The china was white with a small floral border. A bud vase with two red roses and a cluster of tiny delicate purple flowers graced our table.   After we had a few minutes to sip and enjoy our tea, Dana returned with a three-tiered silver tray and diligently explained everything on the tray.

The bottom plate held four buttermilk scones - two smaller plain scones and two larger scones with dried cherries sprinkled with sugar.  They were accompanied by strawberry preserves and a bowl of Devonshire cream shipped directly from England.    Before leaving, Dana gave me the recipe for the scones printed on hotel letterhead stationery. 

Brown Palace Scones

1 cup [2 sticks] butter

1 cup granulated sugar

8 cups all-purpose flour

1 Tablespoon plus 1/4 teaspoon baking powder

6 eggs

2 cups buttermilk

Cream together butter and sugar until light and fluffy.  Add flour and mix on low speed until combined.  Scrape bowl down occasionally.  Add buttermilk and eggs at once and mix on low speed for 30 seconds or until combined, then turn mixer to highest speed for 15 seconds.  Keep dough refrigerated for a least 1 hour to let rest.  Turn dough out onto floured surface and roll out to 1-1 1/2 inches thick.   Cut into circles.  Let rise for 45 minutes.  Egg wash and sprinkle with sugar if desired.  Bake at 380 degrees for 14-16 minutes or until golden. 



I don't usually  take milk in my tea, but this was a robust tea which paired  nicely  with milk.

The middle plate  held our savories.  A smoked salmon on pumpernickel, garnished with a dollop of cream cheese with a caper on top; sliced turkey on cracked wheat bread with a pimento cheese spread; and lastly an open faced cucumber sandwich on white bread spread with a dill cream cheese.   

The top tier held our desserts.  A square tartlet with raspberry filling;  passionfruit cheesecake; an orange petite-four;  a cake-like pastry with a pecan filling; and lastly their signature dessert cut in a triangle to resemble the shape of the hotel with seven layers  representing the seven floors of hotel rooms.  The layers consisted of a mocha filling topped with a layer of chocolate.   Everything was made by the hotel chefs and bakers.  Delish!

Somewhere during our tea-time, the music transitioned from the piano to the harp.  It was lovely music!

 

Because we were there on a Wednesday, we got a "bonus" we hadn't planned on - a free 45 minute tour of the hotel.

Our tour guide took us inside the 9th floor hotel suite of former President Dwight Eisenhower and his wife, Mamie.  It was known as the "Western White House" while he was in office.  Mamie grew up in Denver and her mother still lived there during Ike's two Presidential terms.   The suite is available for overnight occupancy for $1,000 a night!  The guide pointed out a dent  in the  fireplace mantel caused by a golf ball gone astray  when President Eisenhower was practicing his golf swings indoors!

 

It was a memorable afternoon, and ranks at the top of my favorite hotel Afternoon Tea experiences.

Visiting the Windy City - The Drake Hotel

Ever since acquiring Bruce Richardson's book, The Great Tea Rooms of America, and reading about Afternoon Tea at the Drake Hotel, it was on my "bucket list" to go there.   The book is a wonderful addition to a tea lover's library.  

It worked out perfectly that the Drake Hotel and Macy's Walnut Room are in Chicago so my friend and I could visit both of them in the same trip.

Arriving at the Drake Hotel.

Afternoon Tea is served in the Palm Court daily from 1:00 to 5:00 p.m. with a harpist playing soft, soothing music.
 

 

Our table was right next to the fountain.

 

 

Individual place setting.

 

The menu [of which our waiter graciously gave us a copy].
 

 

Ready to enjoy the delights on the three-tier serving tray.

 

Tea, Scones [accompanied by preserves, lemon curd and English Double Devon Cream], and Slices of Fruit Bread.

 

 

The Savories: Egg Salad on White Bread, Smoked Salmon & Cucumber on Pumpernickel, Pear & Watercres with Blue cheese mousse on Brioche, and Roasted Beef on a mini black Asiago pepper roll.

 

Pastry Selections

A delightful Afternoon Tea!

 

When I purchased Tea Time magazine's March/April issue yesterday, I noticed the section "Chicago's Growing Love Affair With Tea" [pages 48 - 53], written by Bruce Richardson.  It was fun to see The Drake Hotel included, and The Peninsula and The Ritz-Carlton as well.  Two new places on my bucket list for tea the next time I'm in Chicago!