Friday Afternoon Tea for Julie Mann, Founder of The Learning Garden at Venice High School

2012 Fundraiser for Urban Survival Kitchen!

On April 29, 2012, we hosted a special fundraiser for the Urban Survival Kitchen project, in The Learning Garden at Venice High School!

It was a beautiful afternoon, as we were entertained by the jazz sounds of

Eddie Resto and Project Nosotros

Here is a link to an article that appeared in Edible Westside.  The article follows, below, but may be easier to read if you click the link:


The very civilized practice of "tea time" came to life during the mid-1800’s, when it was adopted by the Duchess of Bedfod, who wanted to provide a light snack in order to allow for a later dinner.  Today, tea time has become much more than that - it is truly a  spa for the soul - a forgotten ritual that forces us to slow down our frantic modern day pace.  Tea time allows us to leave our cares and worries behind, if only for a couple of hours. It awakens the senses and serves as an excellent way to encourage human interaction.

Our service is unique in that we prepare our own breads for tea sandwiches using fresh milled heirloom grains such as Emmer Farro, Kamut, Red Wheat and traditional Cake flour, all of which are fresh live grains. There is a noticeable pleasant difference in flavor.  We provide a minimum of two items per menu choice.  Please contact us for pricing:
Seven Choice package:
Choice of two finger sandwiches from the following savory selections:

 Organic Cream Cheese and Blueberry Chutney from Maine
 English Cucumber and Egg Salad
 Radish and Normandy Butter
 Virginia Hamand Walla Walla Mustard
 Miniature Neiman Marcus Popovers served with Sculpted Earl Grey Butter
 Scrambled Eggs and Chive Toasts
 Deviled Eggs
 Curried Chicken Salad
 Duck Pate
 Goat Cheese, Preserved Lemon and Salmon Rolls
 Roast Beef & Arugela
 Harrison’s & Crosfield Ceylon Pears with Humboldt Fog Cheese

Choice of five tea sweets (or, should you decide to not have sandwiches, seven tea sweets) from the following:

 Harrison’s & Crosfield Mango Tea Poached Apricot Tart with Mascarpone Cream
 Mixed Berry Tart-Passion Fruit Curd Custard
 Rhubarb Yogurt Mini Cakes
 Meyer Lemon Gems with Lavender
 Vanilla Queen’s Hawaiian Macadamia Madeleines
 Italian Anise Confetti Cookies
 Miniature Chocolate Chip & Dried Cherry Scones with “Devonshire” Cream
 Wholesome Sweeteners Fair Trade Molasses Cookies
 Baked Cinnamon Sugar Doughnut Centers
 Pecan & Organic Moon Valley Honey Florentine Cookies
 Epler Farms Maple Macadamia Shortbread Cookies
 “Skinny Biscotti” Organic Oat Cookie with Dried Cranberry , Diabetic “Friendly
 Butterscotch Pudding Pots with Crumbled English Toffee Topping
 Reduced Fat Apricot Buttermilk Scones with Apricot Jam
 Organic Moon Valley Honey Drop Cookies
 Coconut Meringue Cookies
 Patricia Rain’s Yucatan Vanilla Ribbon Butter Cookies
 White Chocolate Cream Filled Profiteroles
 Graham Crusted Persian Lime Tartlets with Kiwi Garnish
 Tartlet of Dried Plum Poached in Jasmine Tea with Ginger
 Brown Eyed Susan Cookies
 “Melting Moments” Russian Tea Cakes
 Glazed Lemon Tea Bread with edible flower garnish

Assorted Black, Green and Fruit teas by Harrison’s & Crosfield:  Organic Hawaiian Evaporated Cane Sugar, Moon Valley Honey, Organic 2% Milk, Lemon Segments. By request we can provide fresh mint leaves and lemon verbena leaves to enhance your tea.

Cost per person:  Please contact us for pricing:

Price includes a beautiful display of antique and vintage tea sets, linen and platters. We bring everything except the tables and hot water. We will set up and return to pick up the china after your tea meeting is over (generally two hours later). If you require a service person to be available throughout the event, we can provide a service person. There will be a nominal delivery fee for service to clients outside of the West Los Angeles area.

We understand that it happens, so don’t worry about it. If, by chance, there is breakage or missing pieces, we ask that you pay a nominal replacement fee of $20.00 per unit.


Special Occasion Cakes:
For that special friend or employee, we have a choice of cakes for the individual. These cakes generally serve 8-10 persons and are designed for the guest of honor to take home:

 Lamington Lucky Charm Cake (with a satin ribbon attached to a vintage charm)
 Cameo Cake - Devils Food in a cameo design
 Oversized Cupcake - Vanilla or Chocolate iced with Confetti Decoration:

All of the cakes are made with organic ingredients and Valhrona Chocolate. You may also choose to have flowers or fruit included in the sweet display. We can provide those for you at market value. Receipts provided. 

Some of our specialty tea desserts...

Tea service is a great way to bring people together in support of good causes.

A while back, we did a Mother-Daughter fund-raiser tea event at my son's middleschool.  Not only did we raise a nice sum of money for the school, but a great time was had by all.  

Rave review from one of my clients....

November 9, 2009

Dear June,

Just about to send you a  GIGANTIC "thank you"  from the two of us!   Everyone has called to say how absolutely superb and delicious all of your offerings were.  Sherri and I, and all who attended were so wowed by every morsel  on the menu!   Rave reviews have been  flowing in. Your sweets were beyond beyond magnifique! And, it was so great of you to do the little wrapped tea cookies...the perfect favor and great advertising to be sure!  Referrals, I'm sure, will be coming your way!  We had so much fun decorating together for the party...and have been working towards that end for the last 4 months!  However, without you and your incredible   talents, efforts and professional expertise, the shower would not have been the same!

Thank you so very very much!

Debbie Green and Sherri Kogan 

and here was their menu:

Luncheon for Baby Shower 2009


Kabocha & Butternut Squash Bisque Shooters

Miniature Popovers

Main Buffet

Pan Grilled Salmon/Lemon Dill Caper Sauce

Miso Shallot Chicken Fingers with Rosemary

Gnocchi Alla Romana (Baked Semolina Dumplings finished in the oven with Parmigiana Reggiano)

Wild and Domestic Mushrooms Gratin with Truffle Cream

Braised Brassica’s (mix of greens such as rainbow chard, mustard and turnip  greens


Dessert Miniatures:

“Sara Bernhardts” Tartlets (shortcrust, raspberry jam, almond frangipane, chocolate ganache)

Meyer Lemon tarts

Sharffenberger Brownie Squares with white chocolate design

Coconut Meringue Macaroons