United for Heroes High Tea Revealed Dining with the Royals from Royal Chef Darren McGrady
Helping Army families fulfill dreams of higher education benefiting the Army Scholarship Foundation
(Featured image: Rose Gault, Carmaleta Whiteley Felton; Royal Chef Darren McGrady.)*
(Dallas, TX – March 30, 2017) The exclusive and very private Crow Library in Highland Park set a worldly scene as supporters of The Army Scholarship Foundation gathered together for the first United for Heroes High Tea featuring Royal Chef Darren McGrady on March 22nd.
Rose Gault, Foundation president, welcomed everyone and introduced Samantha Nance, a 2015 Fluor Honorary Scholarship recipient via the Army Scholarship Foundation. Samantha shared her personal testimony giving insight into the real-life situation, every day struggles and triumphs facing many active troops today. She is married to US Army Private First Class Marty Nance, who is assigned to Fort Sill, Oklahoma. Samantha and Marty have two young children. She recently graduated Texas Woman’s University and is now employed by Bell Helicopter. These are members of the community of young patriots who are making daily sacrifices in defense of our freedom and way of life every day. Samantha said that without this scholarship, her education would not be possible. Her plea did not fall on deaf ears, moving the crowd to a rousing ovation.
Carmaleta Whiteley Felton introduced Chef McGrady, who served as the royal chef to Queen Elizabeth, Princess Diana, Prince William and Prince Harry for many years. In addition he has cooked for five U.S. presidents and countless dignitaries and is the author of “Eating Royally,” which is in its sixth printing.
Chef McGrady brought smiles and applause as he related anecdotes of his service with the Royal Family and others over his career. High tea was served on tables of ten draped in formal white linen with festive fuschia linen napkins, matching centerpieces of large hydrangea and other spring flowers, formal china plates with colorful trim around the edges and tea cups trimmed in gold with matching gold flatware.
Service began with warm scones with clotted cream and frais des bois compote, as Chef Grady shared that scones were the only teacake that appeared on the royal menu every day, with small variations, including using berries picked from the Balmoral Castle gardens for the frais de bois compote.
A large chocolate biscuit cake was a favorite of Her Majesty, who would cut the cake herself and request a piece of that “cut cake” every day until it was gone. It is also Prince William’s favorite cake and so much so, that he chose the recipe as his groom’s cake when he married.
Vanilla bean shortbread, a favorite of Lady Sarah Armstrong Jones, Princess Margaret’s daughter, was also served. Grady would make a dozen large ones for her to take back to college with her when she visited The Queen.
Topping it all off were delicious raspberry tartlets with lemon cheese, a popular tea pastry usually served in Scotland, especially when The Queen and Princess Margaret had been raspberry picking.
Lovely musical entertainment was provided by professional Russian soprano Rezeda Raskiewicz and baritone Jared Duncan accompanied by Igor Chernyshev, pianist.
Host committee was Connie Carreker, Kathy Cothrum, Betsy Crousen, Barbara Daseke, Elaine Everitt, Carmaleta Whiteley Felton, Kay Hammond, Linda Ivy, Doris Jacobs, Wendy Jenkins, Christine Martin, Suzanne Palmlund, Karen Seanor and Dee Simmons. Also lending a helping hand were Ruth’s husband, Colonel U.S. Army, Ret. Jeff Gault and daughter, Claire Gault.
Sponsored by the Army Scholarship Foundation, this event benefits the foundation’s U.S. Army family members by providing academic scholarships to deserving and needy U.S. Army family member students.
Wine was provided by Sociologie Wine Collection. Other sponsors included Charlotte Kimberlin and Margot Perot. Adams Communications Public Relations sponsored the PR.
Find out more about the Army Scholarship Foundation on its website at http://www.armyscholarshipfoundation.org/.
Join us on November 1, 2017 for the Help Our Heroes Army Scholarship Foundation’s third annual luncheon and in the spring of 2018 for United for Heroes High Tea in support of helping our Army families who sacrifice so much in the defense of our freedom.
- Photos by Dana Driensky.
