Learn Social Graces at BCAE’s Mind Your Manners Tea Party – and win a pair of tickets!
To enter to win two tickets, please share below an etiquette lesson (or faux pas) that is popular in your house!!
One lump or two? Sit down to tea with the Boston Center for Adult Education on Saturday, June 4th, 2011 from 11:00AM to 1:00PM, for a tea sandwich cooking demonstration and an afternoon lesson in manners and tea culture with the “Mind Your Manners Tea Party.”
Give children a head start with skills that will last a lifetime, with a once-in-a-lifetime opportunity to learn from Susan Callender, CEO of “Oh My Gauche!,” the Boston Park Plaza’s Tea Sommelier Cynthia Gold and Maria Santos, Upstairs on the Square Pastry Chef in a whimsical tea party setting complete with lavish table settings and floral art centerpieces from Riccardi Wholesale Flowers.
While enjoying a proper light luncheon with the appropriate mix of savories and sweets from Upstairs on the Square, children, accompanied by their parents, will learn suitable behavior for today’s modern lifestyle, such as magic words, introductions and handshaking, and poise and posture through a fun and contemporary etiquette class. Privy to lessons from one of only a handful of tea sommeliers in the world, as Gold explores some of the world’s favorite teas from white, green, oolong, black and everything in between, students will also have a chance to win their very own tea set, courtesy of your friends here Ziptivity.com.
Part of the BCAE’s Child Enrichment Program, Bean City Kids, this class is suitable for young ladies and gentlemen from 4 years to 12 years of age.
To enter to win a pair of tickets, please share below an etiquette lesson (or faux pas) that is popular in your house!
Please note that registrations are per person, not per parent/child pair. Cost of $10/person includes luncheon fare, with raspberry lemonade for children who may not want to drink tea.
About the Instructors:
As one of only a handful of Tea Sommeliers in the world, Cynthia Gold, Tea Sommelier at The Boston Park Plaza Hotel & Towers discovered her true passion for tea after taking enlightening excursions into the tea fields of China and Sri Lanka, where she uncovered the pure beauty of the tea industry. Although many cultures in the East have seen examples of cooking with tea, Cynthia is one of only a handful to have brought, what she calls, “a culinary approach to Tea,” to the United States. Her book ‘Culinary Tea’ has been released in the United States, Europe and Asia to acclaim from both chefs and tea professionals alike.
Susan Callender is a trusted and recognized etiquette expert, and the founder and CEO of “Oh My Gauche!,” a leading provider of etiquette and protocol training for clients in the continental United States and abroad. A recipient of the coveted Best of Boston Award, she has compiled an enviable list of credentials, and has been featured in Boston Magazine; the Boston Globe; the Boston Herald; CNN, ABC, and CBS affiliates; Daily Candy; the Improper Bostonian; Elegant Wedding; and National Public Radio. Her vast base of private, social, corporate and institutional clients includes Harvard Business and Medical Schools, Pricewaterhousecoopers, and the Massachusetts Institute of Technology.
Pastry Chef Maria Santos began working at UpStairs on the Square in June 2009, following her dream of creating beautiful desserts. After a Maine girlhood where she grew up thinking about cooking, she left for the West Coast and pursued an education at the California School of Culinary Arts in Pasadena. Following an internship with Kristen Murray of No. 9 Park in Boston, she next worked under Aaron Lindgren (formerly of Charlie Trotter’s) and then moved on to a very satisfying period in the pastry department of Lucques, the James Beard Award-winning Los Angeles restaurant owned by Suzanne Goin. In joining the UpStairs team, she follows the path that Lucques opened to her: “Think Locally, Cook Globally,” as she develops creative desserts for UpStairs’ many menus—wine dinners, vegan dinners, vegetarian tasting menus, etc. She is always looking to develop farmers’ market-driven menus with sustainability (and of course, great taste and more than a hint of dessert decadence).