Getting Ready For Upcoming Tea Tasting Events…It’s A Party :-)

My life has been consumed with preparation for my first ever “public” tea tasting.  I posted about these May events I was asked to do in my April 9 “Join us” post…

It has been quite a fun journey to get to this point…items on my enormous check list are being accomplished (including a day of shopping with my sister to find something to wear,  a fun trip to the Container Store to find suitable carrier bags for my 144 tasting cups, and an internet search to see if we could get an “actual” Camellia Sinensis tea plant (yay, and yes we did!!!  well, it’s on the way, in the mail).

We sold out the Saturday event weeks in advance and are just about there for the Friday class too…I am so thrilled to be able to introduce this audience to some of my favorite pure, organic and whole leaf teas .. the ones that drive me to be so passionate about the subject…and over a setting that gets at the “being” of tea time…sharing it with friends, family, or as a break for yourself.

Our awesome chef, Kevin Montoya, who owns Carley Cakes has extensive training in New York and San Francisco culinary and baking schools. He did a delightful tasting for us last week.  This so we could tweak the menu and presentation where necessary (which very little was necessary…he prepares my recipes from Tea With Betty so well…how fun to see someone else’s take on recipes you’ve lived with for so long).

Here are some of the photos from that practice set up and tasting morning last week…the setting is outdoors, in Goin Native’s front yard garden.  This is in the historic district of San Juan Capistrano…the Mission church bells will be sounding during the tea tasting, as will a few trains rushing by…creating a unique, rustic, and gorgeous natural setting.  Marianne, Goin Native owner, offers beautiful native plant garden ideas and items.  She is brilliant at potting and planting and heads up our volunteer garden angel group.

Tasting items…on a full sheet pan…

Savory tasting items and the most delightful vanilla cinnamon butter (for the pancetta cheese biscuits) Wow, the flavors just “pop”

More of the setting…

savory tasting plate…roasted tomato with fresh mozzarella, smoked salmon mousse in crispy wonton cup, polenta with roasted shitake and crimini mushrooms, creamy goat cheese drizzled with Napa Valley honey…tiny cups showing our rare Oolong tea, dry and unfurled after steeping…these four items will be paired with two rare and pure organic teas from Mighty Leaf Teas

Kevin’s scones and desserts were spot on (actually so much better than I can even make them…)  So…we worked on the rest of the table setting, set up, tea making area, check in and all…gorged ourselves on the samples (as I was ensuring not only quality, but also…was there enough food per person to be a lunch like meal since the event runs from 11 a.m. to 1 p.m…. we all agreed we were fully satiated and hadn’t even had the teas with this tasting…

Next…my husband and I ran up to East L.A. to my wonderful printer, Rich, owner of El Sereno Graphics, and picked up an order of books to have available for signing at the events… I love going up to his print shop… and popping the top off a box of Tea With Betty books….

Picking up Tea With Betty book order from El Sereno Graphics…there is even a cool 55 Chevy in the print shop (my husband loves this car)…

I have been sitting on my library floor, wrapping up individual tea gifts we are going to give to guests as they leave … while watching season 3 of Downton Abbey (oh my…have you seen it yet? … )  If watching…
“Don’t you just love how everything happens over having a cup of tea?”

Look at all the Mighty Leaf Tea I have ready for the tasting…pounds and pounds of wonderful tea…we are tasting five different pure, organic and fragrant teas

Will let you know how it goes…am practicing making 50 to 100 cups of tea at a time this weekend to get the timing exact…

Life’s short…drink tea…and enjoy

The French Laundry Winter Vegetable Garden

While recently relaxing in the small town of Yountville in Napa Valley, California…aka “Kellerville” by some funny foodies, we enjoyed watching the vegetables grow in Chef Thomas Keller’s gardens which are directly across the road from his famed French Laundry Restaurant.  While we did not go to the French Laundry for a meal, we did enjoy one of his other restaurants in town…Bouchon Bistro (twice)…He also has a fun restaurant called Ad Hoc too…we aim to go there on the Monday nights they serve their famous fried chicken.  We missed it this time…as it is served every other Monday (shucks).

His gardens are inspiring….simple and beautifully managed (of course, what else would you expect from this renowned chef).  I get a kick out of seeing what’s growing, then guessing how it will be served that night in the restaurants.  It seems Romanesco Cauliflower was certainly on the menu in some form as there were rows and rows of it, ready for picking.

The French Laundry Restaurant entrance

Across the street…The French Laundry Chicken coop and pen…adjacent to hot house

Gardens covered for the evening…and happy chickens

No more white strawberries – all picked

Wrapping up and covering up for the cool night…

Lots of ready to pick Romanesco Cauliflower

The next day…I went when all the tarps were lifted and the hot house was open…gorgeous produce was underneath – rows and rows of lettuces

Rows and rows of feathery, perfect, thin, chives

Starters in the hot house…what a cool place…once hardy enough, transplanted into rows…covered at night if cool temps were forecast

The produce in the Napa Valley is stunning, prevalent, and truly most flavorful.  We enjoyed the best salads on this trip.  Both my husband and I came home having lost a few pounds as we ordered fresh salads and fish at almost every meal which hit the spot for us with flavor and seasonality.  The produce takes prime location on most menus in the valley…it should as it is sooooooo good.

I came home to see how my little lettuces, baby kale, and fresh dill were doing in pots outside our back door…they looked pretty good too…

My teeny little lettuce beds

Most restaurants in this area have some kind of garden outside their building where they are able to grow their own herbs and more.  It’s nice knowing the source of the ingredients we consumed.

No problem getting your five fruits and veggies a day in this  ”produce basket” geography…that and a little wine…then a finish with a nice cup of tea (which they do right!) is perfect.

Enjoy

Tea For Two … Easy Charcuterie Afternoon Tea Platter

Wine tastings and tea tastings parallel each other in several ways.  Last week,  while visiting the Napa Valley…we explored a few wineries.  I got to choose which ones this time.  Rudd Oakville Estate Winery was on my list.  I had heard wonderful things about their wines; however, the main reason I wanted to go was because Rudd also owns Dean & Deluca Gourmet Food Stores, as well as, Oakville Grocers and Press Restaurant in St. Helena.  I love visiting each of these fine food locales, thus was interested in going to the “source” and tasting their wines.  The tasting was consistent with the rest of this sumptuous empire – offering truly quality service and products.  It was fun, interesting, peaceful, and private.  A nice combination.  After perusing the Rudd Estate grounds and tranquil gardens, we sat down to a tasting which included this well-thoughtout line-up of flavorful morsels to try with sips of their wines.

Tasting at Rudd Winery included pairing dried fruits with Chardonnay, Prosciutto and aged cheddar with their Cabernet, as well as, dark chocolate truffles …our host was gracious and knowledgable

While pairing perfectly with the wines, this platter reminded me how much I enjoy a charcuterie platter paired with tea.  I first experienced this type of tea time menu some years ago on a business trip to the Chateau Whistler, Whistler Canada.  One day I had afternoon tea by myself, while the rest of our large party was off doing other things.  The Chateau called this tea an Alpine Tea…it included bits of meats, cheeses, fruits, and black tea served with a slice of apple strudel.  My mind was “opened” as I had primarily had English tea menus before this experience.

This tea turned out to be the inspiration for the format of my book.  It got me thinking about the global reach of tea and tea time and realizing that many tea customs are deeply rooted in the history, foods, teas and practices of that culture.  This Alpine Tea motivated me to research tea customs from a global perspective and sent me on a seven year journey resulting in Tea With Betty, the tea manual.

My version of this Alpine Tea (or charcuterie board) was a result of me raiding my refrigerator one afternoon before my weekly writing meeting.  I came up with several savory bites.  What I love about this type of tea time is it’s simplicity … you can make it as complex or easy as you like…this one was primarily “assembly only, right out the the fridge.”

Tea for Two – Charcuterie board…cheeses cut into sticks, meats, nuts, tomato rolled up by ham, crispy serrano ham with jam topped with manchego cheese … sausage rolled in puff pastry (I had made these earlier and froze them…baked them off for the board.–with dipping mustard)… served this with a black tea.

Many of my afternoon teas are as simple as assembling a small platter like this.  Often I have a petite brownie, cupcake, or cookie to include that I’ve held back from a prior baking and frozen.

For a “drop in” tea with friends…this is a satisfying offering and nice to converse over.  Use your imagination as to what to combine from what you have on hand.

Enjoy

2012 Hits And Misses + Turning Over A New Leaf In 2013

As the final day of 2012 ticks by, it’s an obvious time to reflect.  Since this was my first year of blogging, I took a look back on which topics were “hits” and which were “misses”  and laid out the first posts for the new year… (just to whet your appetite a bit.)

The purpose of this blog, which is an extension of the book, is to inspire, encourage, and inform people about tea and anything surrounding tea time.  Why?  Because tea time is such a civilized activity and a social drink.  It is social and meditative at the same time.  It is a uniquely universal beverage which inspires peace, calm, civility, conviviality, introspection, healthfulness,  and so much more.  Americans were quite a bit behind the rest of the world in having availability to quality tea, but that’s all rapidly changing.  There is an art to preparing tea.   I plan to write much more about the art of the tea leaf this year.  It’s time for tea.  And with Starbucks recent acquisition of the Teavana tea store chain in the U.S….they even agree.

As far as “hits” from my blog this year, readers gravitated towards the, ever popular, cupcake – which was one of the most popular single day posts of the year.  However, overall, the most popular posts all time were:  The Traditional Afternoon Tea With My Daughter...below at the historic Mission Inn, Riverside, California.

Finger Sandwiches…Asparagus, Shrimp, Prosciutto, Egg, Cucumber…a perfect assortment…the starting point at The Mission Inn

Beautiful Food + A Lovely Cup Of Tea – from a Napa Valley iconic restaurant, Domaine Chandon

Smoked trout salad at Domaine Chandon, Yountville, Napa Valley, Ca.

The Butter Taste Test – very interesting results…all good…each different.

Kerrygold Irish Butter, President Brand French Butter from Normandy – both from grass-fed cows, note how “yellow” in color they are.  California’s  Challenge brand butter made the shortbread cookie our taste testers preferred.  All were excellent, some more crumbly than others due to moisture content in the butters

…along with Mom’s Homemade Pastry Creme

Rustic Vanilla Cream Tarts Topped With Coconut…piled high with a generous amount of Mom’s homemade pastry cream…a foolproof recipe.

And…The Perfect Little Teapot from Tea Time Trading Company

Pour, sip and relax with this functional and effective infusing tea pot from Tea Time Trading Company in Napa, Ca

Readers continuously click on those posts.  Not too surprising, I suppose, since Tea With Betty is about tea time…and for Betty, “teatime could be anytime” featuring items from these posts.

Since cupcakes, and almost anything prepared in a cupcake tin, remain popular, below is a little recap of cupcake photos from Tea With Betty.  You can find many enticing versions on Pinterest too.  Whether gorgeous or rustic…all were “hits.”  The key to a GREAT cupcake, whether large or small – beautiful or rustic or plain – is that the “cake” is not dried out.  No matter what recipe you use to make your cake, keep them deliciously moist…do NOT over bake them.  It is soooo disappointing to take a much anticipated bite out of a luscious looking cake to then pucker and wince at a crumbly, dried out, over-baked mouthful.  Take care to keep them moist!!

Below are a few photos from 2012 cupcakes in my life:  The first one is with candied lemon slices from my niece, Sammycakes.

Lemon cupcakes from Sammycakes

Mom’s Mayo Cake as mini tea time cupcakes – the perfect two biter

Lots of mini carrot cupcakes from Pat’s famous carrot cake recipe…also a popular post in 2012 – next time I will NOT spray the cupcake papers with a release spray as you can see them “releasing prior to serving on some  oh well, live and learn…

Densely, delicious, moist Baily’s Irish Creme cupcakes…for St. Patrick’s Day by Sammycakes – these are my husbands all time favorite…anytime

Lastly, couldn’t resist including my photo of a tea setting from the Laguna Beach Garden Club home tour my sister and I went on last summer… this from a gorgeous courtyard setting in Three Arch Bay area… this photo has been pinned hundreds of times on Pinterest…it is a beautiful, inviting setting.

Courtyard Table Setting…would enjoy taking tea here – from Three Arch Bay and Laguna Beach Garden tour 2012

Here’s a brief preview of  coming 2013 posts:

1) Tea time with my daughter, second in a series…this time including my grandsons…from The Mission Inn, we are going there January 2, I am having a low carb tea, we’ll see what the chefs do with that request.

2) Cooking Class with Chef Katie Averill…topic…chocolate, chocolate, chocolate, will be attending class in late January, look forward to sharing tips from this great pastry chef.

3) Teas that taste like dessert…there are many delicious blends and infusions out there, will share some of my finds…and they are primarily guilt free, no calories, no carbs…

Additionally and  importantly, a quick thank you to my supporters  and followers these past 11 months, in particular, two of my favorite bloggers, Panini Girl and Lorna’s Tea Room Delights.  And lastly, I’ve been honored to receive three blog awards this year.  I am not savvy enough yet to figure out how to post them and appropriately respond, but do plan to take a lesson on how to do so and improve the look of Tea With Betty in early 2013…watch for continuous improvement here… oh and you might want to know how my 12 week challenge to lose weight and manage my blood sugars is going…well, so far, so good.

Week 8 Challenge Update…4 weeks to go…amazingly…down one more pound…that’s a total of 6 with 4 more to go…will I make it?  I think so…I have seriously changed my eating / snacking habits and feel in control.  It was a challenge with those holiday parties and dinners…but I did o.k…knowing I had to report to you helped.

See you on the blogosphere next year!

A Most Fabulous Afternoon Tea “and Tinis” – A New Tradition Is Born

Except that we didn’t do “tinis” (martinis)…we opted for Champagne this time.

The back story to this year’s “tea and tinis” gathering at the St. Regis Hotel, Monarch Beach, California:

Several friends and I have participated in a celebratory holiday cookie exchange for the past decade.  We’d gather on a Sunday prior to Christmas at our good buddy “S’s” home…we’d arrive with six dozen just baked cookies (for sharing later), brought a bottle of champagne (for sharing now), enjoyed a delightful lunch prepared by several able hands — chatter, laughter, sharing of woes, dreams and ideas filled the day.  We concluded by committing to keep this annual tradition going.  Once back home, our families literally “plowed” through the enormous cookie tray,  gobbling up their favorites while also trying new varieties. Then they’d swear off cookies for the the rest of the season, as they’ve usually over-consumed at this point.  Whew.  It was fun and a lot of work.

This year, some of the group have big changes going on in their lives, leaving them with no time for baking dozens of cookies or hosting a party. It didn’t seem that the 2012 party was feasible.  So, when my manicurist, Victoria, told me about the nearby St. Regis Hotel’s “Tea and Tini” holiday activity, I got this idea…but  first off, I asked,  what is a “tini?”… she said, “Martini’s, silly ,”  then I thought,…why not reinvent our cookie party, turning it into the “non-cookie party” by going for “Tea and Tinis” at the St. Regis Hotel?  Almost everyone jumped on board with resounding “yes’s” to the rsvp…we booked it, and twelve of us enjoyed the most spectacular spread of finger sandwiches, petite savory bites, salads and petite sweets, along with some bubbly and a few martinis too.  This afternoon tea rivaled the tea time D. and I experienced at London’s Savoy Hotel…it truly was an awesome experience.  All were relaxed and thrilled.  We started with Champagne…which paired perfectly with the savory bites, in particular the luscious smoked salmon open-faced sandwich.  A broad selection of Mighty Leaf whole leaf teas were offered.  Each guest chose their preferred tea, which was served individually in gorgeously designed Fortessa tea pots.

During the holidays, the St. Regis lays out an extensive array of tea time foods. Service is buffet style.  The room is beautifully appointed. Table settings are stunningly styled; clean, sleek, and functional.  Service was impeccable and readily available.  On a sad note, my daughter, unfortunately, came down with a cold and couldn’t make; therefore, I am forced to go another day this season so she can experience this enormous “perfection” of tea time display.  ”Shucks, what tough duty, right? “

Enjoy gawking over these photos of the food displays…and believe me, my photos do the displays no justice at all.

There were even two hot finger sandwiches…here a creamy grilled ham and cheese kept warm under heat lamps…all food platters were instantly replenished, there was no shortage of anything…

Two flaky scones, one sitting in a bowl of chocolate chips, the other in a bowl of currants – reflecting the filling of each scone – and yes, there was clotted cream.

And then there were sweets….they were petite enough to reduce all sense of guilt in trying one or two or five or six ….

Petite sweets to delight everyone’s palate…fruit topped cheesecakes, creme brûlée, financiers, light French macaroons

Display of Mighty Leaf Whole Leaf Teas – each guest chose their preference which was brought to each guest at the respective tables.

Sleek, stylish, backward slanting Fortessa tea pot…each guest had their own pot, I chose Jasmine Mist green tea.

There were delicious, beautiful varieties of foods for almost every dietary requirement…whether gluten intolerant, diabetic, vegetarian, or carnivore – the selection was extensive.  I will say, it was a day where if you could, throw the restrictive diet out the window…it was worth it, as the bites were small.  Hat’s off to the chefs and the St. Regis Hotel, Monarch Beach, California.  We all vowed to come back next year.  Some of us can’t wait that long.

12 week challenge update:  week 5

Well, you’d think with the tea buffet I’d have blown it; but I planned for it and actually am down almost another pound.  I’m continuing with my exercise and yoga. Additionally, I “planned” to celebrate so ate lighter for breakfast and dinner; adding more seafood to my diet this week too.  Am down almost 5 lbs….now the tougher pounds are next but I continue to be motivated and feel in control – a nice feeling I must admit.  Thanks for all your support.

The Party Is Finally Over + Week 3 Progress Of My 12 Week Challenge

Am not quite sure when my friends and I started commemorating our birthdays over an extended period of time versus just “on the day,” but it sure is fun to exult in multiple observances via lunches, dinners, and the convivial gaiety which ensues at whatever activity we engage.  This year was particularly enjoyable due to the thoughtfulness of those I love who planned relaxing, delightful, and truly special gatherings.  What matters to me is sharing time with those I care about in environments that are conducive for great conversation.  I’d say, “mission accomplished” this year and “thank you”  to all who participated.

While lovely gifts are often bestowed upon me, this year I was moved by the variety.  I received some beautiful garments, as well as, special items which showed a lot of thought about what I love and care about from traditional to technical tools.

First, I was stunned to receive this photo from my sister-in-law, who matted and framed it herself.  The photo is of a teapot my mother gave to her years ago, the cup and saucer were her grandmother’s, the book is a Jane Austen novel (one of my favorites), and Italian biscotti (a perfect tea cookie).  The quote fits me to a T. too. “You can never get a tea cup large enough, or book long enough to suit me.”   C.S. Lewis.

This Gift Almost Made Me Cry…Vignette featuring my Mom’s tea pot and my sister-in-laws Grandmother’s cup …

From my husband, new photo tools…you can expect to see improved photos from me soon thanks to my new lens’ and tripod.

My new favorite tea glass and travel mug from a dear, old friend…it has a nice silicon lid too. I just love drinking out of this glass.

12 week challenge update…you’d think with all this celebrating, I’d be off track, but thanks to good planning, I still lost a pound (yay yay yay).

Our family dinner birthday celebration was last Sunday…there are four November birthdays in our group.  These small bite starters hit the spot while keeping me in line with my eating goals…individual caprese on a bamboo skewer

Yes, these were as delicious as they look..stunning German Chocolate Cupcakes from my niece, Sammycakes
She really outdid herself with these chocolaty, moist, beautiful cakes.

We had to have two kinds of cupcakes…these Carrot Cakes by Sammycakes were equally delicious.  I had one bite of each…perfect.

Week 3 – The key to my success this week was organization and advanced planning.  I enjoyed a little bit of something special at every meal.  Consuming small portions and lots of veggies helped me lose that additional pound.  And more than that, I feel great, no more afternoon energy drains from eating foods that spike my blood sugar.  The restaurants I went to this week offered perfectly good choices — they included Pizzeria Mozza in Newport Beach (Saturday’s special is my favorite chicken thighs with spicy peppers), Michael Mina’s Stonehill Tavern inside The St. Regis Hotel, Dana Point, and Cafe Mimosa in San Clemente.  All wonderful restaurants.

How To Peel A Hard-Boiled Egg + Progress On My 12 Week Challenge

One week down, 11 to go on my 12 week challenge to get my blood sugar under control.  It was a good week.  My goal is to feel good, be healthy, and lose a few pounds while still eating incredibly good and interesting foods. There are a few foods that save me from overeating.  The egg is one of them.  I just love eggs.  It might just be my favorite, single, satisfying ingredient.  Five days a week, egg whites, scrambled or as an omelet, are my “go to” breakfast.  Egg salad is a favorite filling of mine for a tea time finger food, and, if for some strange reason, I’ve missed a dinner time meal, scrambled eggs are a fulfilling meal for me.  The use of eggs fits well into a balanced diet.

Eggs are good for you.  According to various studies, eggs help your eyes due to their cartenoid content (lutein), they also can lower the incidence of cataracts, breast cancer,  and stroke.  They contain lots of protein, naturally occurring Vitamin D, nine essential Amino Acids, mostly “good fat”, and promote hair and nail health due to their high sulphur content.  Wow, after reading this, I might eat more eggs.

Peeling hard-boiled eggs sometimes drives me crazy.  I am not the most patient person in the world, so, when I am doing a big batch for some event, and can’t  whip through peeling due to tearing the whites, it frustrates me.  I have read many tips on how to peel hard-boiled eggs, of which I have tried several.  Most show good promise, then fail to fulfill on that promise.  In clearing out old food magazines, I came across this tip in the March 2008 Bon Appetit Magazine.   I’ve tried it twice and it really worked well.

Bon Appetit March 2008 – try this method to peel eggs

“After draining hard-boiled eggs, return them to the saucepan, put the lid on, and shake the pan to crack the shells gently.  Dunk the eggs in ice water for two minutes so they shrink away from the shell.  Then peel away.”  Makes sense, doesn’t it?  Below is a photo journal of my effort, ending with beautiful eggs minced and ready to become my egg salad for today’s lunch.

Hard-boiling eggs

Return drained, hard-boiled eggs to saucepan, put on lid and shake gently to crack the shells

Cracked, hard-boiled eggs on ice…immersed for two minutes…then peel away…
It worked… I tried it twice and it worked both times…Hurray

Peeled, minced, hard-boiled eggs ready for Best Foods Mayonnaise, French’s Mustard, a little red wine vinegar, salt and pepper and you’ve got scrumptious egg salad…easy peasy (or should I say, “easy peelsy”

It doesn’t take much to make me happy…learning how to make peeling one of my favorite foods more easily did just that for me this week, made me smile.  Oh, and I lost one pound this week.  It’s a slooow process but it’s progress.  Got my portions under better control this week and still had awesome foods.   This week, my sister and I celebrated our good friend, A’s, birthday at a wonderful Italian kitchen / restaurant in the Irvine Spectrum called Cucina Enoteca.    The restaurant has an inviting, open feel.  The menu options are inspired, fresh, flavorful and authentic.  If you are near this restaurant, try it.  They have a nice selection of wines for retail sale too.  We shared these dishes …

Seriously…the best stuffed squash blossoms I have EVER had…and i try them whenever on a menu. Deelicious! The only fried food I had this week and it was totally worth it!!!

Heirloom tomato, burrata caprese salad, probably my last of the season…full of flavor and contrasts with a bit of prosciutto and parmesan crisps on top…they really “get” how to combine flavor, texture, and color at Cucina

Cucina chopped salad…full of fresh, organic, crunchy and savory ingredients

Porchetta panini with truffle fries…really? they had to order this… I did NOT have one fry as I opted for the squash blossom, but did thoroughly enjoy a quarter of this panini. mmmmmmm what a satisfying meal

Stayed within my “balanced diet boundaries” and still had creative, tasty foods.  For me,  choosing whole, seasonally fresh foods and not eating too much of the more caloric items usually works.  Depriving myself completely doesn’t work.

I can actually feel a difference in my energy level this week.  Plan to add one more exercise routine going forward.  Will keep you posted.  Am off to make a cup of organic jasmine tea to go with my egg salad, with veggies  for lunch.

See you next week.

Tasting Heirloom Tomatoes, Tomatoes, and More Tomatoes

As I was leaving my exercise class this morning I got a text from my sister letting me know that, in a few minutes,  ”Mr. Tomato” was going to be at our local nursery, Plant Depot, in San Juan Capistrano.  I decided to head over to see if I could find out why my heirloom tomatoes were less prolific this year versus last. Instead, I walked into a nice surprise…a good crowd of gardeners (also tomato eaters) and an impressive set up for the class.  Long tables filled with scores of plates mounded high with diced and cherry tomatoes sat waiting to be pierced with toothpicks for tasting.  Over 40 varieties of heirloom tomatoes were on display. (Did you know there are hundreds of heirloom tomato varieties?)

We were asked to taste and score which we preferred.  This was serious business that took concentration. Whether tasting butters, wines, teas, or tomatoes – tasting against another like item is the best way I’ve found to discern flavor differences and determine preferences for use of the ingredient.

This was such a spontaneous event for me, and I was so excited about tasting, that I forgot to take any photos…so instead, you get to see how my beautiful, albeit, limited production of heirlooms came out this season from my garden.  We grew 10 varieties…the good news was that some of the ones we grew, were my favorites from Mr. Tomato’s tasting.  My favorites for flavor, color, and size were:

Abraham Lincoln – Green Zebra – Brandywine – Legend – Porkchop – Old German – Snow White Cherry – Andrew Rahart – Arkansas Traveler – Black Cherry – Kellogg’s Breakfast

Next year I plan to plant most of these.   The mix of flavors from acidic to sweet, colors, red, brown, yellow, greens, and sizes cherry to large will deliver beautifully on a platter offering freshness, sweetness and a bit of zing.

My garden in April…just planted nine heirloom tomato varieties – our hopes were for a tasty, abundant crop

Growing…looking good so far

Fruit with a little added “pinky” finger – it still tasted good

Gorgeous crop with variety in color, size, taste (most of these from our garden)

Another view…the funny bumps, crannies, and striations of colors make for interesting platters

Yesterday’s harvest, including some black mission figs…

Another view of my harvest of tomatoes and figs

Just picked this morning… makings for my lunchtime salad with three herbs…note the cherry tomatoes here are Napa Grape Tomatoes…add them to your list of an heirloom  tomato punched with flavor…

Friday night…my starter at Wolfgang Puck’s, Cut Restaurant – couldn’t resist ordering this as I saw the basketful of stunning heirlooms in the garde manger station as we walked to our table…outstanding tomato flavors… the Humboldt Fog Goat Cheese and whole anchovies weren’t really needed to make this salad the best I’ve had this season.

As we come to the end of the “great” tomato season, I hope to have a few more opportunities go enjoy salads like this one.  After that, I move on to other veggies in the fall and primarily only have roasted tomatoes til next season’s crop comes in.

Enjoy

Taking Afternoon Tea With My Daughter…At SimpliciTea

When my daughter called to invite me to tea at a new tea house in Rancho Cucamonga, Ca., I was thrilled.  One of my favorite things in life is to take tea with her…just the two of us.  We only had to re-schedule our date once and made it there last week.  SimpliciTea is the name of this contemporary tea house.  They know their tea and had a steady stream of clients filtering in who got their tea to go.  Several others came in alone and relaxed into their lunch with their freshly steeped iced tea – that was nice to see, it is a comfortable place to go with others or alone.  It was certainly an iced tea day as it was 100 degrees outside…

The decor is clean, sleek, comfortable and inspiring.  Their mission is to take your stress away and provide a haven for their guests…(their street address is on Haven Avenue  I love their teapots, bodum double walled cups and their service.

Tea equipment at each table...Bodum cups, Forlife teapots

SimpliciTea – a contemporary tea lounge

One wall is painted purple and offers several inspirational quotes about tea…

They even give you the opportunity to express yourself…in the women’s restroom, one wall is a chalkboard … clever

They state on their website:

“We are a contemporary tea lounge in Rancho Cucamonga, CA. Our mission is to introduce and educate people about the beautiful world of tea, as well as provide a space where people can leave reality, forget their problems and simply breathe for a little while. We aim to provide the best quality products, service and environment for each and every guest who walks through our front door.”

They achieved all that for us.

We ordered panini type sandwiches for lunch – which were abundant with flavor and quality ingredients.  Our tea (we both opted for Jasmine Pearl) was steeped to perfection…and re-infused for our seconds.  We relaxed, felt de-stressed and ended up trying out their scones too…which were warm and flaky and truly generous in size, albeit a bit sweet for me.  But I am a bit boring in that I prefer a scone without too much sugar or white chocolate chips (as the scone of the day had).  They served them with creme fraiche and choice of jam… we love cream fraiche with our scones.

Scone of the day…lavender and white chocolate chips…with a cup holding creme fraiche and jam

Their prices are quite reasonable.  Similar to Tranquil Tea Lounge in Fullerton, Ca…this is a spot you can go to several times a week and have excellent tea along with food to your liking…meal or snack…

We’ll be back.

Small Bites…

Seems the trend in food today is offering “small bites”.   It’s all the rage and I just love it.  The opportunity to “graze” over food offerings is what I so enjoy about an afternoon tea menu…several bits and bites of savory to sweet that won’t get you too stuffed, while taking your taste buds on an adventure in flavor and texture.   It’s struck me that tapas, antipasti, hors d’oeuvres, canapes, dim sum, charcuterie platters, and finger sandwiches all hit the same need to satisfy that little hunger pang that comes on about 3 p.m. — and into happy hour.

My recent seasonal favorites to serve during these warm summer early evenings are a bit of savory and sweet – and happen to be vegetarian (although not vegan).

Tray of Toasted Pecan & Point Reyes Bleu Cheese Enrobed Red Seedless Grapes

Bleu Cheese enrobed grapes…easy to plate…enough for six on a small board…a perfect taste explosion with salty, crunchy, and sweet – and can be prepared hours ahead of serving

Wild Mushroom Pate – served with pita chips
A Tea With Betty recipe – pate can be prepared a day ahead – earthy and light – topped with minced chives from my herb garden and a teeny bit of flaked Maldon sea salt

Crispy Rosemary, Raisin, & Caraway Seed Cracker topped with a bit of goat cheese w/ creamed cheese and Panini Girl’s fresh plum chutney – again, savory, crunchy, sweet all in one little bite…easy to assemble, easy to eat

These luscious and versatile little crackers are found at Trader Joe’s Markets.  Panini Girl’s blog offers many many outstanding recipes.

Whether serving these bites for afternoon tea or with a glass of the bubbly…grazing and sipping is an optimum way to socialize and relax into the rest of your day or night.

Here’s a pretty plate of small bites I recently had at Chef Michael Mina’s Stonehill Tavern Restaurant located in The St. Regis Hotel in Dana Point, Ca.  - Beautiful and whetted your appetite before dinner…now these bites took some time…but were worth it, particularly the crispy risotto cake.

Small bite plate from Chef Michael Mina’s Stonehill Tavern in the St. Regis Hotel in Dana Point, Ca

A perfect little bite…risotto cake, crispy…on a mustard emulsion…mmmmm

Try putting together a perfect little bite that encompasses savory, sweet, crispy, and softness all at once… if nothing more, a bit of cheese on a cracker almost gets you there

Enjoy…