Ingrid, a classmate for quite a few of the Tea Sommelier classes at George Brown College, has been a member of Soroptimist for four years.
|Ingrid Folkers (left), Rosita Mandeville, organizer (right)|
Ingrid received comprehensive hospitality training (including chef training) in Austria prior to her coming to Canada. She makes all the foods for her afternoon teas, even the macarons! Although her oven wouldn't cooperate, so she had to use Ruelo Patisserie's macarons for this event.
It was a lovely afternoon tea, yummy treats and good tea in company of friendly ladies for a great cause!
Two teas were served:
Dilmah's Ceylon Earl Grey and Ingrid's own sommelier blended Bourbon Street Vanilla Rooibos for the non-caffeinated choice.
The Earl Grey was well blended, strong and rich brew with just the right amount of bergamot. You can click here for a video to find out the story of Earl Grey tea.
The rooibos tea was enjoyable with a mild, warming, earthy taste, rich Bourbon vanilla notes, some spices, and had a sweet finish.
Both teas paired well with the foods. Yes, I saved bites of food to try with each tea... it must have been quite a funny sight for the other ladies at my table watching me with my camera snapping photos, taking bites of food, sips of tea, taking notes...
Citrus ginger scone, refreshing Lychee Spritzer and Earl grey tea
|the scone was light and tasty|
|from bottom to middle: Mustard Pork loin with chutney on rye, Smoked salmon wheels|
|from left to right: curried chicken medallions, egg salad, cucumber/dill sandwiches|
|Mustard Pork Loin with chutney on rye|
The sweets: lavender matcha tea cookies, Pot de Creme, French macarons, black velvet cupcakes.
I really liked the pot de creme, rich dark chocolate cup with light raspberry creme and fresh ripe raspberry, slight bitterness of the chocolate with sweetness of the berry creme, mmm.
|Pot de Creme|
A couple of us forgot ours though, aww darn ...