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Canterbury Tea Room's dinner High Tea dinners |
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Written by Holly Bea
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Thursday, 22 February 2007 |
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Matt Rogers for NEXTnc
A sample of what dessert looks like at the Canterbury Tea Room in Greeley.
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You might not think of Greeley as the world-cuisine capital of the Front Range, but there’s a quaint little restaurant in this plains city that’s pulling it off.
The Canterbury Tea Room is off the beaten path, but totally worth checking out. Before you tune out with “Tea room? That’s for sissies and old maids,” hear me out.
Yes, the restaurant is in an old Victorian mansion near downtown, and it features a lot of what you’d expect: Mismatched china cups and saucers, antiques and the requisite selection of assorted fancy teas.
During the day, the tea room is an environment women love. You’ll see the “Ladies Who Lunch” crowd, moms with little girls at a modern day “tea party,” a few scattered tables of business lunch meetings and professors and students from the University of Northern Colorado.
It’s not exactly a power-lunch destination. The fare is somewhat pub food, with fabulous salads.
What really makes the Canterbury Tea Room a special place is the High Tea dinners, with menus highlighting the cuisine from a different country every month.
FEATURED COUNTRIES
There are 11 opportunities to explore international cuisines in a romantic atmosphere ahead of you. The High Tea dinners are only available with advance reservations. The restaurant even provides you with a “passport” you can have stamped each time you attend an international dinner. If you visit all 12 countries, you can turn in your passport for a complementary certificate to be used toward your next visit.
The Canterbury Tea Room offers your choice of three entrees and desserts at dinner, and here is a sampling:
- February — France — Beef Bourguignon, Coc au Vin, Crepe Suzette
- March — Ireland — Limerick Salmon, Dublin Whisky Baked Ham, Rhubarb Cobbler
- April — Switzerland — Veal Cutlets from Ouchay, Cheese Souffle in Tomato Cups, Wine Tart
- May — Wales — Bee Cod Fishcakes, Welsh Rarebit, Gwent Gooseberry Cream
- June — Greece — Pastitsio, Vegetarian Moussaka, Baklava
- July — Spain — Salmon and Asparagus Paella, Vegetable Paella, Chocolate Flan with Almond Sauce
- August — Hungary — Beef Goulash, Chicken Paprikash, Apple-Walnut Strudel
- September — Germany — Rhamschnitzel, Schwinefilet, Sacher Torte
- October — Northern Italy — Costelett Bolagnese, Gnocchi di Patate con Fonduta, Gubana
- November — Russia — Chicken Kiev, St. Petersburg Beef Stroganov, Romovaya Baba
- December — England — Beef Wellington, Christmas Chicken, Figgy Pudding
Dinners are served from 6-9 p.m. Wednesday-Saturday with advance reservations only.
Full menus can be viewed at: www.canterburytearoom.com.
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USE YOUR IMAGINATION
The great things about having a restaurant like this in the area:
• It offers unique dining opportunities you don’t find other places. Just use your imagination to put the restaurant to work for you.
• If you’ve always dreamed of going to Greece, but can’t afford to go there yet, surprise your sweetheart with dinner at the Canterbury Tea Room in June, and rent “My Big Fat Greek Wedding.”
• Thinking of starting an international dinner or travel club? Kick off your first meeting with a dinner there.
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GET YOUR TEA FIX
The Canterbury Tea Room offers a choice of more than 20 uniquely different teas, including owner Adrienne Andrews’ two favorites: vanilla and black currant.
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GOING THERE
The Canterbury Tea Room, 1229 10th Ave., in Greeley, serves lunch from 11 a.m.-
5 p.m. Monday-Saturday, Sunday brunch from 11 a.m.-4 p.m., and dinners by reservation only from 6-9 p.m. Wednesday-Saturday.
The restaurant also holds special events, including holiday parties, weddings, high teas and more.
For details and reservations, call 356.1811 or online at www.canterburytearoom.com.
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A TASTE OF GERMANY AT HOME
Canterbury Tea Room owner Adrienne Andrews was gracious enough to share this house recipe for beer cheese soup from September’s menu of German cuisine:
BIERSUPE
(Beer-Cheese Soup)
Ingredients:
1/4 cup butter
1/2 cup chopped onions
1/4 cup flour
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
dash ground white pepper
4 cups milk
4 cups chicken broth
2 cups sharp cheddar cheese, shredded
1 cup beer or ale (can be flat)
1/2 teaspoon Worcestershire sauce
Hot pepper to taste
Directions:
1. In large saucepan melt butter or margarine; sauté onion until limp. Add flour and cook, stirring, for 3 minutes.
2. Combine cornstarch, salt, dry mustard, paprika, and white pepper; stir into onion mixture to make a thick paste. Gradually add milk and broth, stirring constantly. Simmer for 15 minutes.*
3. Just before serving, stir in cheese until melted. Add beer or ale, Worcestershire sauce and hot pepper sauce to taste. Makes 8 servings. (*Can be refrigerated at this point.) | Only registered users can write comments.
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