The Royal Chef At Home: Easy Seasonal Entertaining

Sarah Ferguson. If I had, I would surely have known that the pastry I was rolling out for his salmon quiche was in fact the sugar pastry I had made earlier for the Queen’s apple pie the next day! Respect the bounty of the seasons. Ripe strawberries define the warmth of late spring just as a roasted turkey is an autumn rite of passage. Eating seasonally provides opportunities to try new ingredients and expand our cooking repertoire. Besides, eating in season means better tasting ingredients and better flavor means your job is half done for you. No matter what our clever agricultural

scientists try to do, a strawberry in winter still tastes like a cottony apple. Yuck. Plus there is cost to consider. Peach bellinis are a lot less expensive to make in June than in January. Seasonal menus are in vogue right now and I think that’s a great thing. We should eat what is fresh, in season, grown locally and is of good value. It fixes our celebrations in place and time making them even more memorable. One final note. Don’t worry if the meal doesn’t turn out exactly as expected. The food is there to complement the evening, not define it. Pour yourself a nice drink, settle in with your guests, catch up on all the gossip and have fun.

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