1. When doing a tea, do "tea" food. Little sandwiches. Scones. This is what people expect. This is what people want. Give them what they want.
2. Doing test-runs of everything is a GREAT idea! All of the sandwiches turned out really well because I had tested everything beforehand. The cupcakes, however, while delicious, didn't quite work out. I had counted on my buttercream icing being able to whip up beautifully the morning of, when I had made it the day before. Alas, I was wrong, and one was too loose, and one too firm. Should have done a real trial-run.
3. Making all the sandwiches the night before = another great idea. All the sandwiches were stacked in 2s, wrapped in waxed paper, then stored in big plastic bins lined with damp paper towels (except for the roll-ups, which were just wrapped in plastic wrap, like a burrito). The only sandwich we did not make the night before was the tomato-basil-ricotta, because I was afraid that the ricotta would make the bread soggy. But we did cut the bread into the necessary rounds the night before, which made life easier the morning of. Having a menu where most of the food is prepared the night before is absolutely brilliant.
4. A good scone is highly appreciated.
5. Make sure you have an assistant, especially the day of. Mine was my mom. She loved it. I loved having her there. And I wasn't a nervous wreck or a puddle of tears.
6. Having it a plated event worked wonderfully. And equally as wonderful was having all of the desserts out on the table before the event started (cupcakes and small desserts were arranged on cake plates as the centerpiece of each table). This
way, you can plate everything and have all the food ready to go out before the ladies even sit down, so you're ready to deal with the unexpected that come up. Also, you can start cleaning while everyone is eating, instead of manning a buffet table.
7. Remembering that the first time you do something will always be the most difficult is extremely helpful.
8. Document everything. Now I have a set of recipes all ready in case I have to do this again, as well as quantities.
The finished plate: (clockwise from top) green salad with champagne vinaigrette; sliced cantaloupe, pineapple, and strawberries; turkey-Swiss pinwheels; curried chicken curry sandwiches on cinnamon raisin bread; cucumber sandwiches; tomato-basil-ricotta sandwiches; ham-and-cheese sandwiches with red onion confit.
