WellesleyWeston Magazine

SPRING 2013

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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cooking entertaining spirits recipes food & wine open house wine cellar Spring Flings Appetizers to celebrate the flavors of the season C L A R A S I LV E R S T E I N writer MONIPHOTO / DREAMSTIME.COM hors d'oeuvres when green sprouts finally poke through the melting snow, menus also turn to the bright, bracing flavors of a new season. Out go parsnips and carrots; in come mint, chives, and arugula. Entertaining also becomes more appealing when guests no longer need to scrape their We l l e s l e y We s t o n M a g a z i n e | s p r i n g 2 0 1 3 windshields before coming to your home. To inspire you, we checked with local chefs and other food experts for their recipes and advice for appetizers that take advantage of spring ingredients. "When you're coming into spring, you want the flavors to pop," says Jeremy Sewall, a Wellesley resident who is chef-owner of two restaurants, Lineage and Island Creek Oyster Bar. "We want brighter, lighter flavors and acids like lemon to wake up the palate." 172 melon and prosciutto

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