Today in dining class, we focused on beverage service again.  But this time instead of focusing on wine, we talked about TEA!  We actually had a tea tasting, complete with three different types of tea and yummy homemade scones!

We did our own steeping, and used varieties of black, oolong, and green tea.  The oolong tea flower was so pretty!

Two of my classmates did a project on traditional High Tea, and brought in homemade cinnamon and blueberry scones.  They were soft and delicious!

We munched on the scones while the tea steeped, and when it was finally ready, we sampled all three – making tasting notes and comparing flavors and aromas.

My favorite was the oolong, but I think that might just be because it looked like a pretty flower.  :)  I love tea, but never take the time to make it – coffee seems faster and more convenient.  I should probably consider breaking that habit.

We also watched a Good Eats episode on tea, which was fun since Casey and I watch that at home all the time.  After our tea tasting, it was time for service as usual.  I was originally supposed to be the bartender today, but my teacher switched the schedule around, so I ended up serving a table again – ugh. 

At least I had an easy table with two nice boys, nothing difficult.  Today’s menu was from AFRICA, and the food was really interesting.  On the menu…

Fattouche (Bread Salad) – grilled flat bread and cucumbers, tomatoes, onions tossed with lemon juice, olive oil, mint and allspice

Chef’s Appetizer Platter – a selection of dolmas, sanbusak, and/or kibbi, served with labneh, and muhammara (pictured below is the sanbusak, which was described to us as a deep fried pocket of egg salad – wow!)

Moroccan Caraway Soup – a spicy broth style soup with chickpeas, fava beans and tomatoes seasoned with turmeric, cilantro and caraway, garnished with diced lamb and dates

Red Lentil and Rice Soup – a flavorful chicken broth with red lentils and rice seasoned with cilantro and paprika

Tagine of Lamb with Preserved Lemons – flavorful braised pieces of lamb braised in a tagine with preserved lemon, olives and seasoned with saffron, cinnamon, garlic and cilantro

Doro-Wat – spicy Ethiopian chicken stew with boiled eggs

Grilled Fish with Chermoula – fresh grilled fish with Chermoula (a spice mixture with cumin, cilantro, cayenne, lemon juice, olive oil and garlic)

After service, I helped myself to a big plate of the African bread salad, and a leftover hard boiled egg…

Along with my delicious packed PB&J with apple butter, mmmmmmmmm.

After class, I got home and took the dogs for a 2.5 mile walk with Casey, just to get outside and get some exercise, and get a chance to catch up on our days.  It’s so nice that the weather is getting warmer!!  Tomorrow I am the maitr’d in the dining room, so I have to be AT school no later than 6:30am, boooo.  Early morning means early bedtime, so I better get to it…