"The cast of 'The Story of Violetta' comes together"
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작성자 ulgXsr 작성일 24-11-10 17:11 조회 3 댓글 0본문
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Tea specialty store Cha Tea 3-9-21 Nishinippori, Arakawa-ku
Click here for opening days
Yesterday was a day reserved for customers of Sakai Misaki-sensei, otherwise known as Minmin-sensei. Many people came for two lessons in the morning and afternoon, and it was very busy. Customers of Antiques Violetta, who I also helped out with seminars, also came, and it was a nostalgic reunion.
In the evening, Sakura-san, the owner of Antiques Violetta, Yukari-in from TEA MAGAZINE, and Yukie-chan from Atelier Ruban, the confectionery class... The main cast of Minmin-sensei's "The Story of Violetta" gathered... and we had a party to thank them for their hard work.
・Good work for Minmin-sensei for 11 lessons!
・Good work, Sakura-san, at the British Fair in Futakotamagawa!
・Good work, Yukie-chan, for making the prototype of Rufuna's cupcakes for the British exhibition!
・Congratulations and good work, Yukari-chan, on the office relocation!
The top is the "tea group" ❤ The wine-like thing is non-alcoholic. The bottom is the "sake group" ♪ We started the class. Reliable staff members were born from our graduates. And more of our graduates are working with tea as the core of their activities. I think this is really a happy thing.
We all love Western tableware, so we chose the dishes together. Ginori, Lobmeyr, Chelsea, Augarten, Baccarat, Moselle, Meissen...♪ When the guests' reactions are good, it makes us happy too.
By the way, this is after the lesson. Everything except the soup made by Eriko was ordered. The following two items, which I often buy again, are recommended for family celebrations and when guests come over.
The whole chicken terrine with foie gras is made of chicken, so it has no strong flavor and is very filling.
All you have to do is boil the duck confit in a water bath and fry it in the oven or frying pan until it is crispy. It is on the bone, but the meat comes off easily, so it is easy to eat.
Let's all get together again after the British exhibition is over.
Thank you to Minmin Sensei for the wonderful lessons "The Story of Violetta" and "12 Months of Afternoon Tea".
This is the seminar on March 5th. The face-to-face lesson in Meguro and the online lesson will be held simultaneously.
We are accepting students at any time. Please apply for visitor lessons below.
[Lesson Information]
We hope you will enjoy tea, Western tableware, and Western history together. New students can join us via visitor lessons.
Please see the lesson flow here http://tea-school.com/school/school.htm
Tea specialty store Cha Tea 3-9-21 Nishinippori, Arakawa-ku
Click here for opening days
Yesterday was a day reserved for customers of Sakai Misaki-sensei, otherwise known as Minmin-sensei. Many people came for two lessons in the morning and afternoon, and it was very busy. Customers of Antiques Violetta, who I also helped out with seminars, also came, and it was a nostalgic reunion.
In the evening, Sakura-san, the owner of Antiques Violetta, Yukari-in from TEA MAGAZINE, and Yukie-chan from Atelier Ruban, the confectionery class... The main cast of Minmin-sensei's "The Story of Violetta" gathered... and we had a party to thank them for their hard work.
・Good work for Minmin-sensei for 11 lessons!
・Good work, Sakura-san, at the British Fair in Futakotamagawa!
・Good work, Yukie-chan, for making the prototype of Rufuna's cupcakes for the British exhibition!
・Congratulations and good work, Yukari-chan, on the office relocation!
The top is the "tea group" ❤ The wine-like thing is non-alcoholic. The bottom is the "sake group" ♪ We started the class. Reliable staff members were born from our graduates. And more of our graduates are working with tea as the core of their activities. I think this is really a happy thing.
We all love Western tableware, so we chose the dishes together. Ginori, Lobmeyr, Chelsea, Augarten, Baccarat, Moselle, Meissen...♪ When the guests' reactions are good, it makes us happy too.
By the way, this is after the lesson. Everything except the soup made by Eriko was ordered. The following two items, which I often buy again, are recommended for family celebrations and when guests come over.
The whole chicken terrine with foie gras is made of chicken, so it has no strong flavor and is very filling.
All you have to do is boil the duck confit in a water bath and fry it in the oven or frying pan until it is crispy. It is on the bone, but the meat comes off easily, so it is easy to eat.
Let's all get together again after the British exhibition is over.
Thank you to Minmin Sensei for the wonderful lessons "The Story of Violetta" and "12 Months of Afternoon Tea".
This is the seminar on March 5th. The face-to-face lesson in Meguro and the online lesson will be held simultaneously.
We are accepting students at any time. Please apply for visitor lessons below.
[Lesson Information]
We hope you will enjoy tea, Western tableware, and Western history together. New students can join us via visitor lessons.
Please see the lesson flow here http://tea-school.com/school/school.htm
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