Sip and Savor Spring Flavors — A Wild Foraged Afternoon Tea

May 26
2:00 - 4:00 pm
Sip and Savor Spring Flavors — A Wild Foraged Afternoon Tea

Join us for a delectable sampling of freshly foraged spring appetizers, desserts, and beverages. We’ll be highlighting wild edibles common throughout our bio-region along with ingredients that may be more familiar to guests’ palettes. Step into the wild world of weeds and delight in how delicious they can be! 

Featuring Chefs Gail Hinson and Alyssa Schimmel



English Pea Soup with Creme Fraiche and Wild Herb Oil Drizzle

Grilled Zucchini Roll-Ups with Sundried Tomatoes. Chickweed Pesto, Spicebush Salt, Micro-greens, Walnuts

Crostini with Edible Flowers

Grilled Baguette topped with Herbed Cream-Cheese, Sea Salt and Edible Flowers

Mini Tea Sandwiches including; Waldorf Chicken Salad, Wild Mushroom Roll Ups, Chopped Egg Salad with Confetti Tomato and Dill

Mini Okonomiyaki

Crispy Cabbage and Garlic-Mustard Pancake with Bitter Cress-Wasabi Sauce, Tofu-based Mayo, Japanese Barbeque Sauce, Chopped Green Onions

Asparagus Tart with Dandelion Oil Drizzle, Roasted Pepper Aioli, dressed Sweet Woodruff


Princess Cake

Vegan Strawberry-Rose-Japanese Knotweed Panna Cotta topped with Candied Japanese Knotweed rins and Candied Flower Petals


Elderberry Jam filled Mini Cupcakes

Strawberry and Basil Ice Cream in a Chocolate Cup


Hojica – Roasted Green Tea (flavors of toasted bread) — good for pairing with savory dishes

Zhourat Lebanese Tea, Lemon Verbena, Chamomile, Marshmallow Flower, Green Tea, Rose Petals — good for floral appetizers and dishes

(Iced in a glass pitcher with additions of flowers)

Tickets: $30 per person

This event is sold out.

Location: the Cope House, 1 Awbury Rd, Philadelphia, PA 1913

Click here to learn more about dinners at the Cope House.