Happy Saint Patrick’s Day!

Last weekend I hosted an Irish-themed women’s tea party with five of my local friends—Renae, Carol, Debbie, Amanda, and Jeanine. I’m so grateful for these friendships and for the chance to gather around the table together. Long-time readers know I love any excuse to create themed food, and sharing it with friends makes the planning even more meaningful. This Irish tea party will eventually become part of a tea party collection here on this blog.

I planned this gathering for months, and it turned out to be such a fun way to celebrate my Irish heritage with friends. To add a personal touch, I decorated the mantle with the Irish dancing trophies I won as a child—little reminders of my own connection to the holiday and its traditions. Seeing them again brought back wonderful memories and felt like the perfect backdrop for a Saint Patrick’s Day gathering filled with laughter, tea, and plenty of shamrocks.

Table Decor:

• Tablecloth: Shamrocks
• Napkins: White
• Name Card: Lenox China – wrote names with dry erase marker
• Menu Card: Shamrock Shape
• Centerpiece: Shamrocks in a Ceramic Leprechaun Hat
• Plates: Indiana Milk Glass White Orange Blossom Snack Plate
• Silverware: Petite
• Tiered Dishes: Used 4 for table balance (2 women had their own)
• Music: Irish Folk

Tea: Barry’s Black Tea and Twining’s Raspberry & Lemon

Top Tier:

• Shamrock Sugar Cookie (I didn’t like the tea whisky icing) with Cream Cheese Frosting
• Shamrock dark chocolates – See’s Candies
• Fruit Skewers – Green grapes, mandarin oranges

Middle Tier:

• Irish Scone
• Whipped Heavy Cream with Vanilla (I couldn’t find Clotted Cream in Wegmans)
• Strawberry Jam

Bottom Tier:

• Twice-Baked Potato Bites (I loved these!) I used rosemary and Parmesan cheese
• Shamrock Tortilla Chips with Irish Cheddar – Spinach, Garlic and Pesto tortilla cut with a shamrock cookie cutter, brush each side with olive oil, place on cookie sheet with parchment, bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp
• Rainbow Vegetables – Cucumber, Red Bell Pepper, Purple Carrot, served in a black cupcake liner