Since its debut less than eight months ago, Madeline’s Cafe & Bakery has taken the city of Jasper and North Georgia by storm. What some may not know is that the parent company, Coast 2 Coast Catering, is in fact a well-seasoned catering & event planning entity originating in Hollywood. Since relocating to Georgia five years ago, the raw talents and creativity of owners Hector Rosano and Gerard Monte have captured the attention of the who's who in the region. This has landed them preferred caterer status with local venues like Venue 2 Remember in Jasper, The Gardens at Great Oaks in Roswell and the upcoming Gibb's Gardens. They truly excel in large scale events and wedding planning. Their menu selection combined with a flair for simple elegance is what brides and other clients rave about when using their services. Whether a wedding, a fund raiser for several hundred, or an intimate dinner for two, Gerard & Hector assist with all phases of planning a special event. They offer full-service catering, decorating and flower design for events throughout Atlanta & North Georgia. Madeline's Cafe is also available for private events such as birthdays, engagements, rehearsal dinners and their very popular bridal teas.

Appalachian Country has coaxed them to share the following tea-making secrets, along with some of their most requested teatime & cafe sandwich recipes for you to try at home. Visit their website at www.coast2coastcatering.com or www.madelinescafebakery.com to register for their upcoming events, specials and soon-to-open online store. Better yet, stop by Madeline's Cafe & Bakery on your next visit to Jasper. You will be treated to an inspired menu that changes with every season but is always in good taste.

High Tea Recipe

Fill a kettle with fresh water, preferably purified. Bring kettle to boil. Temper teapot by filling with hot water. Remove hot water from teapot and place tea sock, ball or bags in teapot (1 scant teaspoon per cup). Pour boiling water over leaves. Replace teapot lid. Steep for 3 to 5 minutes for black tea. Decant or remove tea sock, ball or bags. Stir and serve with cream, sugar and lemon slices. Cover pot with tea cozy or warmer to keep piping hot.

Salmon Mousse Tea Sandwiches

3 oz. smoked salmon

8 oz. cream cheese, softened

¼ tsp. dill

4 tbs. capers

4 tbs. red onion, finely chopped

1 tomato, thinly sliced and roughly chopped

Salt and pepper to taste

4 slices buttermilk bread

4 slices wheat bread

Combine salmon, cream cheese and dill in food processor and blend until smooth. Spread onto all bread slices. Thinly layer tomato onto wheat slices. Lightly sprinkle with 1 tbs. capers and top with buttermilk slices, spread side down. Wrap with plastic wrap and chill for 1-2 hours. Remove from refrigerator and cut off crusts with a very sharp or serrated knife. Cut in half, turn ¼ turn and cut in half again to form four squares. Flip over two opposing pieces to create a checkerboard pattern. Serve immediately.

Millie’s Deviled Egg and Asparagus Tea Sandwich

½ c. mayonnaise

4 hardboiled eggs

¼ tsp. salt

Pinch white pepper

½ tsp. fresh dill, roughly chopped

1 bunch blanched asparagus (25-35 spears)

4 slices fresh potato bread

4 slices fresh wheat bread

Roughly puree egg in food processor. Add mayonnaise, salt, pepper and dill. Blend until combined. Spread generously on all bread slices. Lay asparagus onto the potato bread in alternating directions, assuring all the tips are incorporated into the sandwich slice. Cover each sandwich with the wheat slices, spread side down. Wrap with plastic wrap and chill for 1-2 hours. Remove from refrigerator and with a very sharp or serrated knife, cut off crusts and arrange sandwiches with spears running left to right. Slice each sandwich in half across the spears and again in half in the same direction to reveal a row of cut asparagus pieces down the length of each rectangular sandwich slice. Serve immediately.

Elizabeth Chicken Salad Tea Sandwich

2 boneless, skinless chicken breasts

1 ½ tbs. salt

1 tbs. dry dill weed

1 tbs. rosemary

1 bay leaf

½ tbs. black pepper

½ c. mayonnaise

1 tbs. mustard

½ tbs. garlic chili sauce

¼ c. dried cranberries

¼ c. shelled pistachio nuts

4 slices white bread

4 slices wheat bread

Place chicken, 1 tbs. salt, ½ tbs. dill, ½ tbs. rosemary, bay leaf, and ¼ tbs. pepper into a shallow stock pot and cover with cold water. Place uncovered on medium-high heat until water begins to boil. Cook for two more minutes, turn off heat and let cool (or place chicken in a bowl of ice water to cool instantly). Chop chicken into ¼ inch cubes and combine with remaining ingredients. Spread generously on all bread slices. Place white over wheat with filling inside, wrap with plastic wrap and chill for 1-2 hours. Remove from refrigerator and slice off crusts with a very sharp or serrated knife. Cut corner to corner into four triangles. Turn over two opposing pieces to create a checkerboard pattern. Serve immediately.

Cordelia's Pecan Tea Cookies

1 c. unsalted butter, at room temperature

1/2 c. confectioner's sugar, plus more for coating baked cookies

1 tsp. vanilla extract

1 3/4 c. all-purpose flour, plus more for dusting hands

1 c. pecans, chopped into very small pieces

Preheat oven to 275o F. Line cookie sheets with parchment paper. Using an electric mixer, cream the butter and sugar at low speed until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioner's sugar. Cool on wire racks.