"Follow the North Star to Tea"

     Shining as brightly as the North Star, The Saint Paul Hotel glistens like a golden phoenix rising on the banks of the Mississippi River in Minnesota’s capital. Featuring a grand ballroom, fine dining room, roof garden and guestrooms with their own scenic view, "Saint Paul’s Million-Dollar Hotel" opened with much exuberance in April 1910. Enduring a long and storied life, you can experience the historic European charm and elegance of a bygone golden era to this day. 
     In a gracious gesture, the Front Doorman sweeps open the Hotel’s entrance, and you are beckoned into an expansive lobby that is warm and inviting. Your eyes are immediately captured by the flashes of colored light darting from the crystal chandeliers as towering marble columns stand imposingly around the room. On famously cold Minnesota winter days, the crackle of the fireplace speaks to you as you take your seat in anticipation of a delicious afternoon repast. While waiting, you listen to the melodic strains of a harp in the distance, or the twinkling of ivories from a piano that accompany your afternoon tea.
     Your server, outfitted in a traditional butler black dress and white ruffled apron, greets you with a smile as she pours The Saint Paul Hotel’s famous black currant tea in one of their 400 antique tea cups that they have collected throughout the years, yet another reminder of the history that surrounds you.
     Then, the feast begins. The first two of five courses offer a variety of finger sandwiches, savory treats and canapes. Among the favorites are Artichokes with Serrano Ham and Goat Cheese, Basil and Coco Crusted Shrimp served with Coconut Risotto, and Duck Breast with Chocolate Bean Puree on Toasted Lavosh Canapes. This is followed by the third course, quick breads. Typically scones are served, such as Chocolate Chip and Cranberry, accompanied by a variety of spreads. Finally, courses four and five await. These are the sweet treats that are carefully prepared by Executive Chef Lance Kapps. They take on a special emphasis for the themed teas. For the Chocolate Lover’s Tea held in February, Chef prepares Creamy Peanut Butter Truffles. During the December holiday season, Chocolate Turtle Tartlets and Dipped Raspberry Checkerboard Cookies are served. Chef Kapps has graciously provided the recipe for several of his Afternoon Tea treats.
     If you visit The Saint Paul Hotel for tea at other times of the year, you can enjoy a wide variety of special experiences. In the Spring, a History Tea is offered that includes a tour of the hotel to view artifacts from the past century. Also, a Garden Tour Tea is served, hosted by the Hotel’s award-winning gardener who takes guests on a tour through the walking paths of the extensive English garden. Ladies particularly savor the Rejuvenation Tea that includes a trip to the spa for a manicure, paraffin wax dip and hand massage. Mother’s Day Tea is also very popular, along with the Candy Cane Tea when Santa visits with the children. For nine years, the Hotel hosted Tea with Scrooge, a one man show performed by Gerald Charles Dickens, the great, great grandson of Charles Dickens himself. Currently, It’s a Wonderful Life - A Live Radio Play is being offered.
     When Afternoon Tea comes to an end and you stand to leave, you will not only feel comfortably satiated, but you will also feel as if you have experienced a trip back in time to a more gracious and elegant era. Listed as a member of the Historic Hotels of America, The Saint Paul Hotel will join the ranks of centenarians when she turns 100 aristocratic years old in 2010. The grand dame of the Twin Cities is certainly worth calling on if you have the opportunity to pay your respects.

     Our deepest appreciation goes to Terrie Bulanek, Director of Catering and Lance Kapps, Executive Chef for their generous assistance with the preparation of this article.

Source: www.saintpaulhotel.com
Photos: © Saint Paul Hotel