"A Tea for All Seasons"

      Be it winter, spring, summer or fall, any season is the right one to indulge in Afternoon Tea at the Four Seasons Atlanta. 
      Crossing the threshold of the lobby, you instantly feel the tingle of an exciting and very special world. A grand staircase of Spanish rojo alacante marble greets you and leads you from the whirlwind of activity in the lobby directly to the serenity of the Park 75 Terrace. 
      There, you will find tables set with Bernardaud china waiting patiently for you to make yourself comfortable. An attentive server drapes a linen napkin across your lap (black linen if you are wearing dark clothing, another nice touch), and brings a treasure box laden with a dozen small glass bottles filled with loose leaf teas for you to sample with a whiff. 
      Included in this abundant selection are Imperial English Breakfast, Thunderbolt Darjeeling, Vanilla Oolong, Chamomile Flowers, Tangerine Rooibos and Nobu Whole Fruit (which is actually a blend of dried fruits and berries). You are advised to choose more than one tea to concoct your own blend for brewing, if you wish. 
      As you wait for your liquid potpourri, you are warmed by the sunlight pouring in through the picture windows and entertained by the sparkle of crystals from the magnificent $1.7 million Baccarat chandelier suspended high above. You watch as its playful light dances across the oil paintings by Southern artist Robert Jessup that adorn the walls surrounding the Terrace. 
      Your server arrives with a French Press steeping your personally selected blend of teas. Then the greatly anticipated tier arrives. Three plates dressed to the nines with sweet and savory treats that delight the eye and tease the palate. 
      Starting at the top, you will find sweet little Buttermilk Scones that are soft and tender on the inside with a sugary crust on top. Served with Devonshire Cream and lemon curd, they start off your Afternoon Tea to perfection. Continuing on, a variety of tea sandwiches decorate the second tier including Cucumber and Watercress on a colorful marble rye bread, Smoked Salmon and Georgia Caviar, and a delicious Coronation Chicken Salad. 
      Finally, the piece d’resistance, the third tier. A twinkle gleams in your eye as you spy brightly colored Seasonal Fruit Tarts dotted with raspberries and blueberries, darling little Chocolate Truffles and Tea Cookies, adorable pink Petit Fours of passion fruit and guava, and lusciously plump red Strawberries dipped in decadent Vahlrona Chocolate.
     All of these delightful treats are prepared by Executive Pastry Chef Christopher Jennings, who joined The Four Seasons Hotel Atlanta in 2007.  Born in St. Catherine's, Canada, Chef Jennings earned his pastry talent at Philadelphia's Middle Bucks Vocational School.  He went on to teach at Atlanta's Le Cordon Bleu and Chattahoochee Technical Colleges, graduating more than 1,000 culinary students.  Before joining The Four Seasons Hotel Atlanta, he held Executive Pastry Chef positions with Atlanta's Hyatt Regency Hotel and the Hotel Nikko (now the Grand Hyatt).  Chef Jennings was kind enough to divulge his secret for preparing his delicious Cream Scones.  His recipe is provided below. 
      Located in the heart of Midtown Atlanta, Afternoon Tea at the Four Seasons Hotel is a gastronomic spa treatment for the body and soul. It will pamper your tastebuds and satisfy your palate. 

      A debt of gratitude goes to Marsha Middleton, Director of Public Relations at the Four Seasons Hotel Atlanta for her gracious hospitality at Afternoon Tea and for sharing her expertise and experiences in this indulgent occasion. And to Catalina Ulloa, Assistant Manager, In-Room Dining, Park 75 Restaurant for her generous assistance in the preparation of this newsletter.


Source: www.fourseasons.com/atlanta Photos:
© Four Seasons Hotel Atlanta


                              The Four Seasons Hotel Atlanta
                                            Cream Scones 
           Created by Executive Pastry Chef Christopher Jennings