Just a quick post for today – heading to Hawai’i in less than a week. I really want to find a way to organize life so that I can spend winter and summer in Hawai’i, and spring and fall in NYC. And of course, wedge in a few picture-perfect Paris months
Sugar scones with housemade orange marmalade and Devonshire cream. You’re supposed to eat sandwiches first, then scones and finally desserts. But I like starting with scones when possible, then moving to sandwiches and then desserts. So you get the sweet-savory-sweet balance, otherwise it’s a lot of sugar all at once.
Then we eat sandwiches. In the back: smoked salmon layered over lemon-caper mousse, cucumber slices to finish. Served on marble rye bread. And in back: multigrain with soybean hummus, goat cheese, watercress and a bit of sea salt.
In the back: brioche with honey-dijon and a layer of Vermont-smoked cheddar. Another layer of brioche, more honey-dijon and the black forest ham. It’s easy to look at tea sandwiches and think, ahh that’s so easy…until you try to make it yourself! So hard to get everything precise with balance and sharp edges. And in front: Asian chicken salad with napa cabbage and roasted peanuts on whole wheat bread.
- Jimmy Choo Caramel Tart
- DVF Batten Burge
- Hot Coco Chanel
- Donna Karrot Cake
- Apple Brown Betsey Johnson
As for the tea itself? The Mandarin uses Vancouver-based tea company, Tealeaves (also known as “T”). This company has an impressive presence in the luxury hotel industry, and I’ve mentioned them <a href="http://static.squarespace.com/static/51895797e4b07dc9727307ce/518957d3e4b04dec96da1667/5189580be4b04dec96da1d55/1337365989000/#img Darjeeling and Jasmine Pearls are spectacular.
I have a bunch of afternoon tea plans lined up in Honolulu…see you guys there soon!
Mandarin Oriental Hotel, New York
80 Columbus Circle
New York, NY 10023