20 guests were treated to an adventure to Alice in Wonderland’s tea, by Executive Chef Gloria Ciccrone-Nehls, also known as Alice, and Sous Chef Darren Porter wearing the Mad Hatter’s Hat. The kitchen was decorated with a Cheshire Cat peering down from the upper shelves of the kitchen supervising the class.
Roses and flowers imitating the Queen’s garden were part of the decorations.
At the beginning of the class, tea was served with cream puffs filled with whipped strawberry mascarpone and homemade scones. The class made three types of finger sandwiches, dipped beautiful strawberries in chocolate and drizzled them with tempered chocolate and crunch instructed by Chef Gloria and Chef Darren.
Rose and flower petals were coated in egg white and dipped in sugar for a beautiful topping for a citrus olive oil cake. A tour of the edible garden at IL Fiorello, where they were served mint tea.
The class then constructed their towers of tea sandwiches, strawberries, cakes and flowers.
Formal tea was served and everyone delighted in the sights and tastes of our Chefs instructions.
A take home gift of citrus olive oil cake sprinkled with house made Limoncello completed the day.
Mock Clotted Cream recipe:
1 cup cold heavy whipping cream
1/2 cup Mascarpone cheese
2 tablespoons confectioner’s sugar
– In a medium mixing bowl, combine cream, mascarpone cheese and confectioner’s sugar
– Beat at high speed until thickened and desired consistency is achieved
– Cover, refrigerate until needed, up to 3 days