Time for Tea...on a ‘Table for 6’

San Mateo owner transforms her Eichler into a unique brunch/beverage destination
By Adriene Biondo
Fridays on the Homefront
Sharing her passion for food, Eichler owner Christina Wu (center above) has transformed her San Mateo Highlands home into a brunch and tea party venue that she calls 'Table for 6.' Photos courtesy 'Table for 6.'

Whenever we think of tea party settings, our thoughts tend to drift towards Victorian-style affairs, or we conjure up the fantasy world surrounding Alice in Wonderland's 'Mad Hatter' tea party.

But here's a unique twist on those age-old tea party concepts, and with a mid-century modern Eichler setting to boot.

Meet caterer and cook Christina Wu, who has transformed her San Mateo Highlands Eichler into a trendy brunch and tea party venue that welcomes all to share in her passion for food. She has dubbed her novel idea 'Table for 6.'

 

  Fridays on the Homefront
Christina Wu's San Mateo Highlands Eichler.
  

Using fresh, locally sourced ingredients, Wu tailors her menus to reflect the season, and bases them on English afternoon tea parties—but with unique embellishments. Recently, in preparation for a party, she was spotted baking lemon strawberry cookies, carrot cake petit fours, and almond croissant muffins.

"I'm also featuring a London fog dessert, an Earl Grey tea cake, and presenting it in a martini glass with a light cream on top and orange zest. An Earl Grey vibe, but a little different, in a cake form."

Creating everything from scratch, Wu routinely offers her guests a choice of freshly baked croissants, along with focaccia breads and tea sandwiches—all heaped high on platters. But that's not all.

 

  Fridays on the Homefront
Christina serving a recent brunch guest: "It's a joy for me to be with other people and cook for them," she says.
  

Recently, Wu introduced her 'Spring Tea Menu,' which includes a green goddess cucumber sandwich, a Japanese-style eggplant sandwich, and a Monte Cristo, "which," she says, "is basically a ham, turkey, brie sandwich, but finished like French toast. Once you sprinkle on the powdered sugar and raspberry preserves, that makes it!"

To accompany her meals, Wu enjoys creating mocktails and beverage blends based on herbal, black, and chai teas.

A natural host, Wu comes from a long line of chefs, bakers, and restauranteurs, and was just five years old when she started cooking.

"My grandfather owned a bakery and restaurant in China, and my father has always been in restaurant work," she says. "I was raised by my grandparents, and my great-uncle, who was a chef at the Washington Hilton in D.C."