Join us for afternoon tea
Enjoy a quintessential British-style afternoon tea with freshly-baked and homemade goodies, amidst the beauty of our historic estate and garden.
Valentine’s Day: Rosé Champagne Afternoon Tea
Hope you had a chance to treat yourself, a friend, or a loved one to our St. Valentine’s Day Rosé Champagne Afternoon Tea in the DCA’s beautiful McKitterick Room.
Thursday, February 8
A variety of Harney & Sons teas were offered and a selection of delicate finger sandwiches, freshly-baked scones with clotted cream and jam, and a mouth-watering range of French and English petit fours and pastries were served. This was an opportunity to experience a relaxing and elegant afternoon and the return of pastry chef Victoria Truchan of Country House Cuisine.
Victoria Truchan is a graduate of the prestigious Culinary Institute of America, with degrees in both culinary and baking and pastry arts. She has trained under some of the best French pastry chefs, both here and in London, and went on to work as head pastry chef for Christian Bertrand (Lutece, New York City) and Jacques Thiebault (Homestead Inn, Greenwich) as well as at the Stonehenge Inn (Ridgefield) – before starting her own successful catering company, Country House Cuisine.
Christmas Unwrapped English Tea at the DCA Meadowlands
Chef/caterer Victoria Truchan of Country House Cuisine brought her love of the English tea room experience to our festive halls this holiday season. Our elegant afternoon tea was an easy way to relax and gather for a get-together with friends and family. Our traditional menu included a variety of classic tea sandwiches, scones with clotted cream and strawberry jam, English and French petit fours and cookies, and a selection of Harney & Sons teas.
Thursday, December 7
Chef/Caterer Victoria Truchan’s Bio:
Chef Victoria is a graduate of the prestigious Culinary Institute of America, with degrees in both Culinary Arts and Pastry. She graduated with high honors and was awarded the coveted Pastry Fellowship and cited as one of the Ten Best Student Chefs for 1991, representing the C.I.A at the Food and Wine Classic in Aspen, Colorado. She has trained under some of the best French pastry chefs both here and in London (working with Anton Mosimann), and went on to work as Head Pastry Chef for Christian Bertrand (of Lutece, NYC) and Jacques Thiebault at the Homestead Inn, as well as the legendary Stonehenge Inn in Ridgefield, Connecticut before starting her own successful catering company, Country House Cuisine.