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A Little Bit About a Lot of Things

A lifestyle blog with a focus on my food adventures

Tag Archives: fine dining

IMG_6644I had anxiously been awaiting this years honey dinner since I missed it last year. The Intercontinental Hotel has 8 beehives up on their roof.  If you are at Miel for dinner, you can check out the observation camera by the host stand and see activity in the hive.

IMG_6645Guests were greeted with a honey infused champagne cocktail.

IMG_6648The cocktail reception started at 6pm. Servers came around with a green cleanse and a peekytoe crostini. The creaminess of the avocado paired nicely with the saltiness of the crab.

IMG_6652There was an observation hive on display for guests to view. Did you know that in the summertime bees cool down their hive and in the wintertime they heat up the hive to a constant temperature?

IMG_6654This is how the trays come out of the hive – they harvest honey twice a year at the Intercontinental.

IMG_6653The color of the honey depends on the nectar source – they plants and flowers bees visit. Honey color can vary from almost colorless to a deep brown. Generally, lighter colored honey has a milder flavor and darker honey has a bolder flavor.

IMG_6655The other appetizer was a chilled honey and lemon glazed jumbo shrimp.

IMG_6656I was pleased to see my friend Noah, of Best Bees, at the event. Noah’s company took over the care of the bees this year for the hotel. See my previous post on Best Bees here. Noah gave a a brief overview about bees – including information on the different types of bees and which cities are the most “bee friendly”.

IMG_6661The first course  was a shaved pear, fennel, zucchini salad with truffle honey dressing. A really nice way to start the meal, a little sweet with a little tang.

IMG_6663The entree was Georges Bank scallops and squab, wrapped with Maine smoked bacon with celery root gratin, vegetable tagliatelle and a honey beure blanc. The beure blanc sauce was divine – rich and flavorful. The scallops were a tad overdone, but still quite tasty. The squab, or pigeon, tastes like dark meat chicken. The bacon added a nice salty quality to the dish.

IMG_6665Dessert was a goat cheese ice cream with warmed seasonal berries and honey. This was probably my favorite part of the meal. The goat cheese ice cream was cool and light – not too goaty. To me, nothing is better than honey and fresh berries. Dinner was $65 per person and Miel will be doing more of these types of dinners in the future. They have a wine dinner coming up, a cheese dinner, a seafood dinner and a steak dinner all on the books. Check out their website and social media channels for more information.

Miel at the Intercontinental Hotel

510 Atlantic Avenue, Boston, MA

Visit their website here

Miel Brasserie Provencale on Urbanspoon

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imag1207The Blue Moon Cafe in Stowe has been a fine dining destination since 1992.  Jim Barton, now owner, was the dining room manager until 2001, when he bought the restaurant from the previous owner. Since then, they have been through multiple renovations and his wife Donna has done some extensive gardening. The kitchen is run by Jimmy Kalp who has worked at such places like National Hotel, The Ryah House, The Andirons Lodge and Frida’sTaqueria.

imag1209Whenever we go up to Stowe, we usually hit the same few places. This year, we wanted to try something new, so my friend Carolyn (of the Good Ones) who has a home up in Stowe gave me this suggestion. We start off with the artisan cheese platter ($12) that comes with some toast, dried fruit and raisins and a little mustard seed. Simple and yet so good.

imag1212We also start with the gazpacho, a refreshing way to start a meal. One of the best gazpachos we’ve tried.

imag1214The pasta special was delicious – the home made noodles were perfectly al dente.

imag1213I had the gnocchi with cauliflower, which was an excellent choice. The dumplings were amazing.

imag1216For dessert, I can’t remember the formal name for this, but raspberry sorbet and pistachio ice cream with raspberry coulis. Amazing. Two of my favorite things, combined to make a great summer dessert.

imag1219The crumble was also a delicious choice – we were almost too full to eat it after our meals! Almost. The service was top notch – we felt like we were being welcomed into someone’s home as opposed to eating at a restaurant. There were a lot of regulars dining, it was nice to see that they were welcomed by name and thanked for coming in.

Blue Moon Cafe

35 School Street, Stowe, VT

http://bluemoonstowe.com/

Blue Moon Cafe on Urbanspoon

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Located on the corner of Massachusetts Ave. and Commonwealth Ave. I always seem to forget about Deuxave. Only odd because it is on the corner of two very major streets in Boston. My parents were in town and wanted to take us out for dinner. The service here has been good on previous visits, and this time was no exception. Our server drives all the way up from Rhode Island and really seems to take pride in his job. His attention to detail is impressive.

IMAG0616“Night Moves” Scituate Lobster with Gnocchi: Potato Gnocchi, Mushrooms, Green Grapes, Curried Walnuts & Pearl Onions, in a Citrus Fricassee  ($19). A really lovely and flavorful dish. A little pricey for an appetizer, but worth the money!

IMAG0624My dad gets the 9 Hour French Onion Soup: Slowly Caramelized Onion Soup, Beef Bone Marrow Crouton, Comté Cheese ($14) which was delicious, even if it is hard to eat politely, and the lobster appetizer for his meal.

IMAG0617My mom gets the salad which she can’t stop raving about throughout the entire meal.

IMAG0618Not only is the presentation beautiful, it also tastes delicious.

IMAG0619I order the pork three ways, which is really out of this world.

IMAG0620We order the Duo of Giannone Chicken & Local Tomatoes: Crispy Skinned Breast, Housemade Sausage, Sweet 100, Tomatoes, Pumpernickel Roulade, Lolla Rossa Lettuce, Heirloom Egg Green Goddess Aioli, Smoked Jus ($29).

IMAG0627My mom has the creme brulee, her go to dessert anywhere we go ($12)

IMAG0631We order the deconstructed opera cake for dessert.

IMAG0628I order the native strawberries, a delicious and not too sweet dessert with tres leches cake (AMAZING), variations of strawberry, lemon verbena gelee, roasted white chocolate and avocado ice cream ($14). Lovely presentation!

IMAG0632When the check comes, our server also brings us over caramels and lavender chocolates. While this restaurant isn’t always top of mind for me, I always love it when we dine here.

Deuxave

371 Commonwealth Ave, Boston, MA

http://deuxave.com/

Deuxave on Urbanspoon

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Good Ones Grill23 1The Good Ones held their 2nd power hour of the month at the newly renovated bar at Grill 23.

Good Ones Grill23 2The new space has a very spacious feel to it. The windows on the far side open up to the street to let in the summer breeze. A perfect place to grab a drink after work with co-workers or perhaps have a drink at before you sit down to dinner.

Good Ones Grill23 3Grill 23 is owned by the Himmel Hospitality Group that also owns Post 390 and Harvest. For the last 30 years, Grill 23 has provided the highest quality steak and seafood and their service is top notch.

Good Ones Grill23 23The event was a great success with such a great crowd. While at the bar, I ran into an old colleague, Kevin, who is one of the best bartenders I know. Kevin is not only charming (and humble on top of that) but he is a master of his craft. He has a following of regulars who have followed him over the years from bar to bar. As we were chatting, Kevin mentioned to me that some other former co-workers also work at Grill 23. So if Kevin isn’t manning the bar, ask for Chris!

Good Ones Grill23 14Servers were walking the floor with some delicious light bites.

Good Ones Grill23 15Mini crab cakes were lightly breaded and fried, delicious.

Good Ones Grill23 16I was pleasantly surprised at the fresh rolls served with peanut sauce.

Good Ones Grill23 6Dan Mazursky is the founder of SoCo Creamery – an ultra premium, small (micro) batch ice cream, gelato and sorbet company. After college, Dan moved back to the Berkshires to take over the family ice cream business (formerly Bev’s). As the founder of SoCo, he is on the road helping with sales and has his hands in new flavor creation. Dan was a featured guest at the event and was sampling a handful of flavors that weren’t even in stores yet!

Good Ones Grill23 5SoCo comes in a variety of flavors like: banana brownie, vanilla cherry chip, dirty chocolate, ginger, Mexicali chocolate, and mission fig.

Good Ones Grill23 7Co-founder of the Good Ones, Jennifer Brooke enjoying some raspberry sorbet.

Good Ones Grill23 4Jennifer never ceases to amaze me. I already knew that she is talented at so many things, and then tonight I found out that she is also an artist. She was giving one of the featured guests a piece of original artwork.

Good Ones Grill23 8Marco Ferrara, one of the featured guests for the evening,  is an inventor and entrepreneur focusing on technologies and business models to enable the transition to a renewable and sustainable future for our society. Marco holds a PhD in nuclear science and engineering from MIT and a PhD in electrical engineering and computer science from the University of L’Aquila, in Italy.

Good Ones Grill23 13Always dressed to impress, tonight being no exception (in his blue tux), is James Michael Sama (center), founder of the New Chivalry Movement. Sama is a writer, a public speaker, and he is now adding relationship coach to his resume. Sama is pictured with featured guest Cyndal “Cici” Maria Todd (left). Not only is Cici the current Ms. Massachusetts but she is also an accomplished actor (The Proposal, Surrogates, The Fighter, Grown Ups 1&2, Ted and Black Mass) and model. In addition to being a beauty queen, Todd spends her days as a paralegal and is in her second year of law school. Pictured on the right is Nina Murray, current Miss Teen Massachusetts.

Good Ones Grill23 12Never been to a Good Ones event? For the power hours, a hand picked group of founders, executives, journalists, students, creatives and mentors come together for an evening of networking. The people are dynamic and the conversations are always interesting. Heloisa Fitzgerald (center) is a talented jewelry designer – her pieces will be showcased at Sunday’s final chef battle at Tico.

Good Ones Grill23 11Good Ones? Who are they? Members are curious, original, and charismatic influencers from all walks of life who are committed to driving positive growth. Events are invite only, so head to the website to request a membership.

Good Ones Grill23 10Jose Carlos Ribera (AIA), another featured guest, is an Architect focused on a global practice of architecture and urban design, with built projects in countries across Asia, the Middle East, and domestically within the US, spanning over eleven years of creative and professional journey in Boston. His portfolio of work includes national and international award winning design projects for Cultural, Civic, Educational, Public, and Urban Development clients, within leading and renowned creative firms like NBBJ, Machado and Silvetti Associates, and Marlon Blackwell Architects.

Good Ones Grill23 9Guests had the option of two signature Good Ones drinks: The “Tuesday Afternoon” with Sapphire east gin, St. Elder, grapefruit and prosecco float ($11) and the “Your Wildest Dreams” made with tequila, Stones ginger and St. Elder with a spicy rim ($10).

Good Ones Grill23 22Boston based fashion bloggers Christine Watson (left) of Rules for the Modern Girl and Noelle Barbosa (right) of Rue Le Chat.

Good Ones Grill23 21Life Sciences Chief Strategist at IDEO, Rodrigo Martinez.

Good Ones Grill23 20Featured guest Kristina Makris is a talented makeup artist. Makris has her own business, Flawless Face and Body, Inc. providing both makeup and airbrush tanning services.

Good Ones Grill23 19Guests this evening rocked the “moody blues” theme.

Good Ones Grill23 18Co-founder of The Good Ones, Carolyn Meenan (center) with Cici Todd (left) and Nina Murray (right).

Good Ones Grill23 17Justin Shaw of MS Walker and Yuna Asiryan owner of Y/A Apparel.

Grill 23

161 Berkeley Street, Boston, MA (Back Bay)

www.grill23.com

 

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imag0815Hungry Mother might be one of my favorite places to eat. Not only is their food delicious, but their service is impeccable. The dining room feels more like you are at a dinner party at a friend’s house rather than a restaurant. I was excited to introduce my friend Melanie to this place – as a fellow foodie, I knew that she would love it here.

imag0817No trip to Hungry Mother would be complete without the antebellum cornbread with sorghum butter – a full order of course! ($8)

img_20140626_205935They bring us over some complimentary deviled eggs that are out of this world.

imag0819It’s hard to choose what to get, everything sounds so delicious. I order the steak that was so tender and juicy. If it is possible, it even felt light. The complete opposite of when you walk out of a restaurant with the steak sitting in the bottom of your stomach and you feel the need for a nap.

imag0820Melanie orders the seafood pan roast. A lovely dish with a ton of seafood – really nice flavors overall with this dish.

imag0822We shared the pie a la mode for dessert – so delicious, a perfect way to end a great meal with a friend.

Hungry Mother

233 Cardinal Medeiros Ave, Cambridge, MA

http://www.hungrymothercambridge.com/

Hungry Mother on Urbanspoon

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IMG_4615We headed up to Maine for a quick weekend away in Kennebunkport. We were staying at Hidden Pond, and while it was hard to pick the thing I was MOST excited about, eating at Earth was at the top of my list.

IMG_4637We picked the same weekend to go up to Kennebunkport as M and B, so we decided to meet up the first night for dinner. The restaurant was quite dark, so the pictures here are not the best – good enough for you to get the general idea though.

IMG_4638The treetop/nature theme from the resort is carried through here as well. The decor is beautiful – I love the white lights on the tree branches above the bar.

IMG_4621The restaurant is packed, as I expected it would be. Earth is Ken Oringer’s seventh restaurant. Earth uses local ingredients and produce from the property’s two on site organic gardens.

IMG_4622Sangria ($15) is always a good way to start a meal!

IMG_4625Burrata, mustard fruit, black olive oil, crunchy olives, rhubarb ($15). The plating is a work of art, unlike any burrata dish I’ve had before. Creamy and delicious, this dish makes me crave more burrata on the plate.

IMG_4629Wood fired lobster, green garlic butter, fresh garbanzo beans, Meyer lemon, chamomile ($42). Another great presentation, I loved my entree. Earth makes it easy for you to eat the lobster meat – and there is a decent amount of it.

IMG_4630Crispy skin duck, fermented garlic, sunchokes, baby turnips, tardivo ($36). I know I keep talking about the plating, but it really is quite something to look at.

IMG_4631Diver scallops, smoked potato purée, Fiddle Head, baby fennel, Vidalia onions ($38). Fiddleheads might be one of my favorite things. The scallops were on the larger side, M couldn’t finish the whole dish.

IMG_4633Warm donuts ($10) came served on a wood board – simple and delicious.

IMG_4632Meyer lemon curd, blondie, whipped cream, umiboshi, white chocolate, granola streusel ($10) While I was so full from my lobster entree, I loved every bite of this dessert – meyer lemon anything is top of my list!

 What’s your favorite Ken Oringer restaurant?

Earth at Hidden Pond

354 Goose Rocks Road

Kennebunkport, ME

http://www.earthathiddenpond.com/

Earth on Urbanspoon

 

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Grand Ten Dinner 1On Thursday, July 31st, GrandTen Distilleries paired up with SoonSpoon and Journeyman for “A Better Cocktail Party”. Tickets were $90 to attend the event and it was worth every penny. GrandTen Distilling is owned and operated by Matthew Nuernberger and Spencer McMinn. All of their products are produced in very small batches and distilled in copper. Every step, from choosing the raw ingredients to bottling and labeling, is done by hand.

Grand Ten Dinner 2Guests were greeted with a small welcome drink while they got to know the other guests.

Grand Ten Dinner 3The first pairing was Angelica mixed with Sake and Berentzen.

Grand Ten Dinner 4The Angelica paired with uni har gow with white onion and pickled ginger.

Grand Ten Dinner 5The space is small but it’s charming. There is great light and the service is top notch. The chefs took turns coming out and speaking with the guests, describing the dishes in more detail while Lonnie from GTD talked about the drink pairings. Pictured above Chef Diana (co-owner of Journeyman).

Grand Ten Dinner 6Now THAT’S what I call shaking up a cocktail! Sam Treadway, the bar manager and co-owner of Backbar.

Grand Ten Dinner 7Wireworks Gin was the next pairing – served two ways, the first in a cucumber cup. Above Catherine Owens (GM at Journeyman).

Grand Ten Dinner 8The gin was mixed with Aveze and cucumber bohemian.

Grand Ten Dinner 10This was paired with salmon roe, avocado, dill, grapefruit and olive oil snow playfully presented as a push pop.

Grand Ten Dinner 11The drink was also served sans cucumber cup.

Grand Ten Dinner 12Prepping for the next course, the corn soup.

Grand Ten Dinner 13I have never seen a quieter kitchen, and they consider this the loudest kitchen they have been in. Watching the chefs is amazing, not only are the extremely focused, the intensity and precision that goes into ever dish is impressive. Above, Chef Kelvin.

Grand Ten Dinner 14A closer look at the blow torched hen.

Grand Ten Dinner 15The corn soup with calaminth and black garlic – really quite delicious.

Grand Ten Dinner 16More prep on the hen.

Grand Ten Dinner 17The corn soup was paired with the Medford Rum.

Grand Ten Dinner 18A complex drink for this pairing, it was a saffron foamed Dirt and Diesel. So tasty, I could get used to coming home to a drink like this, too bad it was so labor intensive! The bartender was crushing the ice by hand!

Grand Ten Dinner 19Prepping for the next pairing with Craneberry, a cranberry liquer.

Grand Ten Dinner 20Guinea Hen and Coxcomb crepinette with cranberry mole and corn.

Grand Ten Dinner 21A closer look at the hen.

Grand Ten Dinner 22The craneberry and mile champagne cocktail – I do love me a champagne cocktail!

Grand Ten Dinner 23So pretty!

Grand Ten Dinner 24Lonnie (right) has been with GrandTen Distilling for 2 years. Spencer (right) was making a rare evening appearance, congrats Spencer on the birth of your son!

Grand Ten Dinner 25The South Boston Irish Whiskey was mixed up as old fashioned in small mason jars!

Grand Ten Dinner 26The Old Fashioned paired with porcelet, brioche, spice sphere, ginger and citrus gel.

Grand Ten Dinner 27A closer look at the dish.

Grand Ten Dinner 28Prep for the final course.

Grand Ten Dinner 29Prepping for the rabbit course.

Grand Ten Dinner 30Chef preparing the final course.

Grand Ten Dinner 31The sixth pairing was Fire Puncher Black (vodka) made into a Southern Point.

Grand Ten Dinner 32Rabbit offal, mincemeat, brown butter shortbread.

Grand Ten Dinner 33For the final pairing an Amandine sorbet float.

Grand Ten Dinner 34The finished product.

Grand Ten Dinner 35The final pairing was a blueberry noodle with black and white sesame and caramelized banana. So beautiful. It was almost like a blueberry fruit roll up with blueberries and sesame mochi.

On regular evenings, Journeyman offers a chefs tasting menu for $85. Menu items change daily depending on what is available. Try and grab a seat at the bar area, where you can get an up close show of your food being prepared.

Journeyman

9 Sanborn Court, Somerville, MA

http://www.journeymanrestaurant.com/

Journeyman on Urbanspoon

Make a reservation with SoonSpoon at www.soonspoon.com

Grand Ten Distilling http://www.grandten.com/

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LAH and ChristofleLast week, I was invited to a Christofle dinner at Liquid Art House. Not familiar with Christofle? They are a high end, luxury silver company specializing in flatware, home decor and even jewelry.

LAH9Guests included Chris Haynes of CBH Communications (pictured above with Chef Rachel Klein), octogenarian Doris Yaffe, architect Dartagnan Brown, “This Old House” designer Christine Tuttle, James Beard Foundation columnist Saba Wahid,  event producer AJ Williams and Herald columnist Erica Corsano.

LAH20Guests sipped on champagne for an hour before sitting down to a four course dinner prepared by Rachel Klein.

LAH2Napkins are best set on the dinner plate or to the left of the flatware, not under the flatware.

LAH1The table was set in a casual but elegant way, simply dressed with low flowers to keep conversations going across the table.

LAH5The distance between the end of your thumb and the first knuckle is an inch, on everyone. Flatware should be placed an inch in from the end of the table.

LAH4I was surprised to hear that Christofle has a store in Boston. Their door is a bit hidden from the main street, but you can find them at 296 Boylston Street.

LAH13This amazing arrangement was provided by Mark Hall Design, the best part…it’s completely edible!

LAH11Tonight’s flatware was from the Jardin d’eden collection. The 110 piece setting, including 12 of each Dinner Fork, Dinner Knife, Table Spoon, Coffee Spoon, Dessert Fork , Dessert Spoon, Dessert Knife, Fish Fork, and Fish Knife, and one of each of Serving Spoon and Serving Fork retails for over $40,000.

LAH14Justin Trabert, Miami based Pavillion Manager at Christofle walked us through the art of hosting a dinner party. Topics covered ranged from how to set the perfect to table to which utensil to use with each course.

LAH15The pretzel rolls made by Liquid Art House master bread maker Maurizio Odermatt were delicious.

LAH16The first course was chilled coconut soup with cilantro oil, carrots, raisins, and buckwheat granola. Servers poured the soup tableside.

LAH16Second course: Faroe Island Salmon with baby potatoes, quail eggs, dill oil, pickles, salmon roe, and sour cream.

LAH17Third course: Young greens with a sherry vinaigrette, herbs and shallot.

LAH18Dessert course: Thai young coconut semifreddo with tres leches, lemon verbena ice cream, chartreuse, coconut lime snow and anise hyssop.

LAH10Fluxus is the newest exhibit on display at Liquid Art House, now until September 16th.

LAH3Fluxus is a group show featuring works by Lithuanian artist Vytas Sakalas, Boston-based artists Giovanni DeCunto, Resa Blatman and Rhode Island-based artist Dana Woulfe.

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LAH8Liquid Art House

100 Arlington Street, Boston, MA

http://www.liquidarthouse.com/

Liquid Art House on Urbanspoon

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IMAG0603
The final stop, number 8, on our burger research tour for Taste Trekkers lands us at the Bristol Lounge at the Four Seasons. (See Trade, LAH, jm Curley, Gibbet Hill Grill, Back Bay Social Club, The Gallows, Craigie on Main)

IMG_1997We had been here a few years ago, see previous post, and had the Bristol burger ($23). I remember it being one of the better burgers I’ve had, so we went to refresh my memory. An interesting crowd on a Tuesday night: A young couple celebrating with champagne….and their screaming baby, two women having dinner – one of them wearing a side ponytail and a scrunchie, and a couple in their late 40’s, early 50’s celebrating their anniversary, the woman clearly thought she was using her “inside” voice, but was in reality shouting…needless the say, the people watching was quite a show. Back to the burger – still good, but it didn’t make my top 5 for the Taste Trekers guest blog post. Bristol Burger – House Made Pickles, Aged Vermont Cheddar, Brioche Bun, Truffle-parm Fries. The fries were a bit soggy, but edible.

IMG_2000Short Rib Cannelloni ($34)  Leeks, Morels, Creamy Pomodoro. The pasta was good, but the $34 price tag seemed a bit steep for what it was. The presentation of the dish was lovely.

IMAG0602Apple tarte tatin ($12) Crème Fraiche Ice Cream, Rosemary Laced Tuile.

What’s your favorite dish at the Bistol Lounge?

Bristol Lounge at the Four Season

200 Boylston Street

Boston, MA

http://www.fourseasons.com/boston/dining/restaurant/the_bristol_lounge/

Bristol Lounge on Urbanspoon

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IMG_4341What do you get for a little girl who doesn’t really need anything? Tea at the Four Seasons of course! My niece’s birthday was months ago, but due to various commitments we weren’t able to plan a date until now. Four of us met out at the Four Season in our finest tea party attire to celebrate! My niece showed up in a fancy dress and her light up tiara – managing to win the hearts of many that day.

IMG_0506The adults at the table had the royal tea ($40) that comes with: A Glass of Kir Royal, scones and tea bread, strawberry jam, lemon curd and Devonshire cream, selection of tea sandwiches and pastries, served with a pot of brewed tea of choice.

IMG_0507They have a delicious selection of teas:

Black Raspberry – Black Tea Infused with the Delectable Fruitiness of Black Raspberries and Dried Fruit

Blue Flower Earl Grey – Black Tea with Soothing Bergamot Oil and Accented with Blue Cornflower Petals

Crimson Berry – Lively Herbal Tea Made with Elderberries, Grapes, Currants, Bilberries and Hibiscus

Darjeeling – Indian Champagne of Black Teas, Delicate and Flowery with a Golden Colour

English Breakfast – Orange Pekoe Black Tea, Well Balanced and Bright with an Apricot Fruit Flavour

Ginger Lemon – Herbal Tea, Blending Cut Root Ginger, Linden Flower, and Lemongrass

Irish Breakfast – Breakfast-Style Black Tea Noted for its Strength, Body and Colour and a Hearty, Malty Flavour

China Green Jade – Organic Variety of Rolled Chinese Green Tea with a Subtle Sweet Finish

Jasmine – China Green Tea Infused with Jasmine Flowers, Producing a Fragrant, Delicate Cup

Lemon Camomile – Herbal Tea, Blending the Camomile with Lemongrass and Lavender Flowers

Oolong Jade – Famed Green Oolong from Taiwan

Rooibos Vanilla – Organic Red Bush from South Africa Blended with Bourbon Vanilla

Sencha Green – Delicate, Yet Rich, with a Clean Vegetal Flavor and a Distinct Sweet Finish

Wild Mint – Mint Herbal Tea, Very Aromatic, Complex and Refreshing

Decaffeinated English Breakfast-Earl Gray – Decaffeinated Black Tea, Retaining a Maximum of Flavour

IMG_0510The scones were by far our favorite – really light and delicious – good with both the jam and the lemon curd.

IMG_0513I’ve never been a huge fan of tea sandwiches. Included on today’s plate was a shrimp salad sandwich, a chicken salad sandwich and a tomato, mozzarella and basil pesto sandwich.

IMG_0515For dessert there was a boston creme pie puff, a lemon tart and a spice cake of sorts.

Not pictured was the children’s Georgetown cupcake tea ($16):

Each offering is served with hot chocolate or juice.

Lava Fudge Cupcake with Vanilla Frosting, Fudge Star and Rainbow Baubles
Boston Creme Cupcake with Whipped Ganache Frosting and Green Sparkling Sanding Sugar
Lemon Blossom Cupcake with Lemon Frosting, Yellow Fondant Flower

We had a lovely afternoon – certainly a fun thing to do for a special occasion!

Four Seasons Bristol Lounge

200 Boylston Street, Boston, MA
http://www.fourseasons.com/boston/dining/afternoon_tea/

Bristol Lounge on Urbanspoon

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