Texas Culinary Academy Remains Fancy, Serves Tea

Pinkies up, people. With the Domain’s opening, we now have a Neiman’s, and a Louis Vuitton, and a Tiffany’s, and that’s all very fancy, we’re sure. Little known culinary fact, though – Texas Culinary Academy (which has been a Domain tenant for several years) plays host to the tres chic tradition of High Tea every six weeks, and – la dee dah - we were lucky enough to enjoy a quick bite at this afternoon’s tea party where students prepared the food, served the tea and answered questions. The TCA High Tea (a graded classroom exercise for the baking and patisserie students at TCA) is an invite-only event – attended mostly by friends and family of the students.

Among the offerings were fresh watermelon curd, sandwiches with melon, avocado and greens, chocolate Earl Grey truffles, pistachio shortbread, coconut madeleines, and fresh orange marmalade.

According to Pastry Chef Instructor Amy Osborn, the very English tradition of High Tea, “started many years ago because lunch was eaten earlier in the day and dinner was eaten later.” Therefore, High Tea was insituted so grumpy Brits could get their afternoon snack on. Makes sense to us. Heck, we had just eaten lunch at 1:00 and we still pigged out at 3:00, no need for rationalization here.

TCA also operates two student-run restaurants on campus: Ventana and the Bleu River Grille. Check them out at here.

photo by jjsawrey on flickr