Reflections

2004

In keeping with national sales, tea drinking is more than a trend at Terrace Hill. The burgeoning of tearooms across the nation and around the state reflects an awakening appreciation for the taste, hospitality and social graces connected with this centuries-old custom.

Whether treating themselves to an interlude from the hectic pace of 21st century life or celebrating a special occasion with family and friends, a growing number of guests come to Terrace Hill specifically to take tea in the elegant surroundings of this Victorian showplace.

For Terrace Hill, the revival of this tradition has been an economic blessing and a public relations boon. Since initiating the First Lady Teas, at which Christie Vilsack serves as hostess, Terrace Hill has welcomed 4,960 guests for late morning and afternoon tea. The tea events and the sale of limited-edition, commemorative, hand-painted teacups have grossed more than $195,000 monies that have helped support the day-to-day operations that keep this National Historic Landmark accessible to the public as well as helped fund our educational outreach programs during a time of tightened budgets. Tea monies have also helped pay for restoration projects and acquisitions for the museum collection.

In this way, our teas at Terrace Hill reflect some of the earliest history of the beverage. During Chinas Sui Dynasty approximately 1,400 years ago tea was compressed into bricks and used as currency. In The Carriage House at Terrace Hill, youll see another way of turning tea into currency: private-label First Lady tea is available in the gift shop for purchase with proceeds divided between the Society and the Foundation.

Though the First Lady Teas run as smoothly as clockwork first sitting at 11:00 a.m. and second sitting at 3:00 p.m. every third Monday, February through December there is a great deal of volunteer and staff time behind the scenes. Sue McKinney and Edythe Meller, co-chairs of the Tea Committee, not only cook with the chef prior to the teas but also direct a small army of volunteers on tea day, working side by side with Terrace Hill Chef Sharon Van Verth in the cramped quarters of the basement kitchen.

On tea day, eight to 10 volunteers arrive at Terrace Hill around 8:30 a.m. to prepare the food and set as many as seven tables with a colorful array of antique cups and saucers, party plates, stemware, silver, linens, souvenir menus and favors. The fresh flowers at each table are usually provided courtesy of Randy James of Heartland Florist or Khanh Hamilton.

The cups and saucers all unique are immediate topics of conversation. Initially, they were given to Terrace Hill in response to a request made to the Legislative League. Following the Leagues generous example, tea volunteers and JulieAnnes Gifts in Nevada have all made donations of china.

Menus vary with the season but always include First Lady English-blend breakfast tea, cucumber sandwiches and scones. In spring and summer, currant scones are served with homemade lemon curd; in autumn and winter, maple-date scones are spread with homemade apple butter. Other delectable delicacies served in season include blueberry and pumpkin cheesecakes, smoked turkey on orange muffins or pear bread, shrimp-salad cheese-puffs, cherry meringue bites, raspberry tartlets with vanilla crme, brandy snaps, lime petit fours, lemon raspberry jellyroll, autumn-leaf almond cookies, and fresh fruits. Visiting tearoom owners and their staff from around Iowa often bring a specialty of their own to add to the fare. The tables bow with abundance, and each exquisite serving is as beautiful in presentation as it is delicious.

As hostess, the First Lady moves from table to table greeting guests from all corners of the state and beyond. She regales them with stories about the history of Terrace Hill, its artifacts and amusing anecdotes. Often guests arrive in groups that represent several generations of a family or in social groups, such as the Red Hat Society. Everyone practices his or her best manners, and a wonderful time is had by all thanks to the Tea Committee volunteers and staff.

Following tea, guests move to the carriage house for special programs that educate and entertain. These presentations range from live ragtime concerts to lessons in Victorian art.

Thank You, Tea Volunteers

Iola Aldrich
Charlene Carsrud
Jeannette Daehler
Gerri Gerlach
Barb Henryson
Dixie Hodson
Vicki Jahr
Maxine Jones
Barb Kenney
Kathy Kirkpatrick
Lila Jean Kline
Don Lanham
JoAnn Larsen
Sue McKinney
Edythe Meller
Vieve Mohr
Mike Murwin
Bonna Pinneke
Virginia Robinson
Sue Slater
Kat Tichenor
Barb Valline
Ruth Wallace
Marcia Wisneski

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