Text by Barbara McCarty
It was a little girl’s dream—it was Madison’s dream. Ever since she was a little girl, she envisioned a fancy and fun bridal tea. With the help of some of the bride’s family friends, including myself, that fantasy became a reality on June 27, 2018, in Madison’s own backyard, with more than 40 guests in attendance to celebrate her upcoming nuptials. Her guests were fêted with a proper bridal tea.
Guests sat at long, linen-covered tables set with festive teapots, teacups and saucers, sugars, and creamers. Kelly Phelps, a longtime friend of the bride’s family, created the elegant decorations perfect for this dream-turned-reality. Beautiful lace parasols with pink streamers hung from the pitched roof over the tables. Clear vases with baby’s breath and floral greens bedecked the tables.
Candy Alexander, another family friend, prepared all the food and beverages. Delicious fare lined a buffet table on tiered stands and platters full of savories, scones, and sweets. The quality of the teas was exceptional, so the food had to be equally magnificent in order to properly befit the occasion. We selected three recipes from TeaTime magazine that were pleasing in so many ways—Pineapple, Ham, and Brie Phyllo Cups; No-Bake Lemon-Blueberry-Basil Tartlets; and Glazed Lemon Cookies.
Being a dutiful co-hostess, I made sure the seated guests’ teacups were full throughout the celebration. Three hot teas, provided by the St. James Tearoom in Albuquerque, New Mexico, were paired with each course of the tea party. French Kiss Puerh was paired with savories, Picasso’s Soirée with the scones, and iced Peaches Promenade with the sweets. The two-hour tea was enjoyed by all, despite the stifling heat of close to 100° that day. Some guests even commented it was the best tea they had ever attended.
One thing is certain—Madison’s dream came true, and she will long cherish the warmth and beauty of friends and family gathered at her elegant bridal tea.
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