Kate and William Put Together All the Ingredients for a Successful Wedding

Kate Middleton and Prince William have been very busy arranging the many details of their upcoming grand gala wedding.  Yet often overlooked, amidst the hustle and bustle of the rehearsals and gown fittings, is another fascinating tale – the story of how Kate and William have been quietly and wisely planning their life together, after the cheering stops and the TV cameras go away.   

For some time Prince William has been quietly living on the remote Welsh island of Anglesey, working as a Royal Air Force search and rescue helicopter pilot. With about as many sheep as people, this wind swept western island isn't the “standard” royal residence that an heir to the English throne usually brings a beautiful young bride to – unless you stop and appreciate the wise choices this royal couple is quietly making.

Since 2010 William has been living off base in Anglesey in a rented cottage not far from RAF airfield, on the southwest side of the island near a lovely three-mile stretch of sea-washed sand called Llanddwyn Beach. Kate has often joined him there. Together they’ve enjoyed drinks at the local pub and shopped for groceries just like any other young couple planning a life together.

And though their ever-present security detail might be hovering nearby, the local Welsh folk let them move undisturbed through their day. Here Kate can stroll without the crush of paparazzi documenting which designer sweater she’s not wearing. And William, known as “Flight Lieutenant Wales“  to his base buddies, can even drive himself to work without a security detail clearing the streets ahead of him.

All of this precious normalcy is made in large part possible because of a Welsh concept known as “parchus”. Unique to the Welsh language, it can loosely be translated as “a respectful independence of distance". And surely that seems to be what Kate and William want, including the fact that pre and post wedding they are doing their own washing, cleaning and cooking – in short, no gossiping or graveling servants.

A royal with no servants? Amazing as William’s father, Prince Charles, has over 150 supportive staff members. One can only applaud the free and modern spirit of this young royal couple who have no intension of repeating the tragic mistakes of the past.

Together they are seeking to establish a firm and realistic foundation to their marriage and that includes home cooked meals enjoyed together. So which cookbooks might a modern princess need?  Well, most possibly something hip and with the times but also with a touch of tradition. Here’s just a few suggestions:  

On Food and Cooking by Harold McGee.

The New Food Lover's Companion by Sharon Tyler.

With Bold Knife and Fork by M.F.K. Fisher.

Plenty by Yotam Ottolendhi.

A Platter of Figs and Other Recipes by David Tanis.

The Geometry of Pasta by Chef Jacob Kenedy & Caz Hildebrand.

Spice, Salt & Aromaticas in the English Kitchen by Elizabeth David.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

How a Great Fire and an Innovative Architect Inspired the Tiered Royal Wedding Cakes of Kate Middleton and Prince William

The latest royal wedding news from Windsor is that the famed English Queen of Cakes, Fiona Cairns, will be creating the sure to be grand cakes (yes, cakes, as in plural plus) for Kate and William’s Upcoming April 29^th princey wedding.

No one could be a better creative choice for what will surely be a towering culinary masterpiece of sugar spun and sweet rich cake. Though Fiona Cairns started her business 25 years ago on her kitchen table¸ today her famed firm supplies such legendary merchants of styles as the Conran Shop, Liberty, the Ritz Hotel, Harrods, Selfridges, and Fortnum and Mason, to name only a few.

Key to her success is the business skills of her husband, Kishore Patel, as well as her training as a pastry chef at the Michelin-starred Hambleton Hall and her background as a graphic designer. Her first major innovation, elegant small cakes, launched a major culinary wave and has landed her such clients as Bono, Pink Floyd, Simply Red, Sinead O'Connor and Sir Paul McCartney. Not a bad client list.

Yet in the rush of all things royal weddings, few know that the high tiered flower decorated cake she will create for Kate and William claims its origins from a historic fire, an inspired architect and a humble baker in love.

In 1666 a great fire swept through wooden London, destroying 70,000 homes in a city of only 80,000 families. When the ashes cooled, great sections of the once crowded medieval city were open, available for a newer better London to be built, this time of safer stone.

The amazing architect selected for this great urban renewal was Sir Christopher Wren. Under his direction, stunning building after stunning building rose, rebuilding the London skyline into a place of beauty. Among his most charming of structures was St. Bride’s Church of Fleet Street with its soaring steeple.

Named after St Bridget of Kildare in Ireland, this beloved church is known in London simply as St Bride’s Church. Close to Fleet Street, the center of London’s historic print and media area, endless numbers of world famous writers and reporters call this their home church – and that includes many culinary writers.  

And who can blame them for loving this dear Celtic saint and her church when she wrote such prayers as this for her fellow nuns in 515:

"I long for a great lake of ale
I long for the meats of belief and pure piety
I long for plails of penance at my house
I long for them to have barrels full of peace
I long to give away jars full of love
I long for them to have cellars full or mercy
I long for cheerfulness to be in their drinking"

It was in the spirit of that joy of life that a local baker in the shadow of St Bride’s created the very first tiered wedding cake. Wondering what rare and special gift a humble baker could give his new bride, he chose to reproduce in soaring pastry the towering steeple of the nearby church where they would soon to be married. 

His novel high cake was so stunning it launched a tradition that has lasted three centuries – right down to this the newest royal wedding.

So all the best William and Kate.  May their path be strewn with flowers and may their cake and Love be as beautiful and as noble as St Bride's soaring steeple and last as long!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Possible New Menu and Champagne Choices at William and Kate’s Royal Wedding

While many people are currently wondering who will design Kate Middleton’s wedding dress, chefs around the world are thinking menu – menu- menu – menu. If the past is any guide (and we are talking tradition here), it might be helpful to review the choices of former British princesses on their wedding day.

In 1947 when the present Queen Elizabeth was still a princess, she chose a blended English French menu to celebrate her wedding to Philip Mountbatten. Then, as now, the young couple was faced with the difficulty of hosting an elaborate wedding during hard economic times.

As a result, elegant restraint was the main theme of the event with the exception of 20,000 plus white pearls sent from America to accent the young princess’ snow white wedding dress. Those lucky enough to attend the post-wedding oh so select private reception dined on a menu of:

Filet of Sole Mountbattan **  Perdreau en Casserole ** Haricots Verts ** Pommes Noisettes ** Salad Royale ** Bombe Glacee Elizabeth ** Friandises ** Dessert ** Café

The baroque wedding cake was a stunning 2.5 meters or eight foot tall and topped with a silver sculpture of England’s patron St. George and his Dragon.  

Glasses of Bollinger champagne were passed to the enjoyment of all, thanks to the American General George Patton (also a noted lover of fine Champagne), who late in 1944 rushed to the Bollinger’s French estate and prevented the evacuating Germans from dynamiting the rare wines stored in the champagne cellars there.

In more affluent days, Prince Charles and a hopeful Lady Diana dined on gold plate at their 1981 morning-after breakfast reception (actually an elaborate late brunch) as their guests enjoyed:  

Brill in Lobster Sauce ** Chicken Breasts Garnished with Lamb Mousse ** Strawberries with Cornish Cream ** Claret and Port

The groom cut their five tier wedding cake with his naval parade sword. Each lovely layer was decorated with sugar doves nestled in a confectionary garden of roses, lilies of the valley, fuchsias and orchids entwined with an ornamental “C” and “D”.

It was a lovely wedding complete with endless toasts, of course, of Bollinger's legendary champagne. The entire world seemed to stop that day with everyone wishing the young couple the very best. Sadly it was not to be.

Today another royal wedding is on the horizon and this young couple seems to be more modern, focused and eager to reflect the times they live in. With an informative wedding website and a list of selected charities replacing the standard "me-me" bridal gift registry, William and Kate Middleton are both a breath of fresh air in the stately halls of British traditions.

It’s even possible they might select their own champagne, say England’s own, the Nyetimber’s Classic Cuvee 2003 of Sussex. Chosen at the esteemed international Bollicine del Mondo competition held last year in Verona, Italy as the best bubbly in the world, this remarkable English, yes ENGLISH, champagne beat out 52 other entries including Bollinger and Roederer! Mon dieu!

So, it will be interesting to see what this very modern young couple chooses. Many are betting on a health focused menu that also highlights the culinary traditions of England, all done with a touch of elegance and grace.

And the champagne…? Bollinger, Nyetimber or something else? Well, change is always possible, even at historic Windsor.

Yet, when Prince William introduced Kate to a preview of her future royal duties recently in North Wales, she christened a new lifeboat by pouring (poured, not broken) a bottle of Bollinger’s finest over the bow.

There are also other champagne houses that are willing to help the million plus wedding visitors to London celebrate the April 29th festivities in style. One is the English firm of Halewood International, which has owned the Prince William Champagne brand for decades. With an event/brand name match like that, Halewood is sure to be, as the English would say, rather popular.

But come ladies and gentlemen, whose going to create a  worthy "Lady Kate" Champagne? Please, let's remember to honor the bride!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Culture Magazine Offer Great New Cheese Trend and Service Ideas

Whether you’re planning to celebrate Mardi Gras or the upcoming Royal English Wedding, there’s no better way to mark the day then to add some cheese to your festivities. Just do it in a new way.

And if you’re looking for the hottest new trends in all things cheese, there is no better publication to read than Culture Magazine: The Word on Cheese.  The current Spring 2011 issue contains a wealth of innovative ideas to share with readers.  Here’s an overview of just a few:

Page 24 - How a flight of fabulous aged goat cheeses is a culinary must this season.

Page 46 – Cheese expert and book author Janet Fletcher describes the trend to move Italian fruit mostarda condiment from meats to cheese sampler plates.

Page 9 – Discover how the inventive genius Thomas Edison helped to create quality French cheese wrapping papers while developing the motion picture camera.

Page 26 – With the royal William and Kate wedding coming up, Andy Jenkins explores the history of Britain’s legendary Indian Pale Ale or IPA and which cheeses are the best culinary love match.

Page 11 – Need cheese information while you’re on the move? Try the great new cheese app created by Chronicle Books and Janet Fletcher featuring over 75 tasty cheeses and 25 themed cheese plate combinations.

Page 38 – If you think that sherry is the only wine to match with cheese, then let Tara Q. Thomas of New York City show you how to select and match fruit wines with cheeses both domestic and international.

Page 56 – What chef doesn’t enjoying working with spices and flavorings. Matthew Rubiner invites anyone interested in matters culinary to enter the world of flavor additives such as porter, Irish whiskey, seaweed, candied lemon peel, hops and pistachio nuts to cheese to name just a few.  

Page 104 - Karen Edwards explains the growing art of cheese carving.  It's stunning on a buffet or side board. It doesn't melt and the left over cheese can be saved. 

Page 101 - Tired of the same-old, same-old when it comes to pale colored service plates for cheese? Well, consider abandoning those traditional off-white china plates and heavy wooden boards and discover with Eilis Maynard the fabulous new colored cheese plates being created now by top tableware designers.

Interested? Hope so – Just don’t wait a long time to purchase your copy of Culture Magazine as every issue sells out fast. The magazine is brimming with informative article after informative article, all with beautiful photos (just like all the culinary magazines used to have, but sadly few do today). 

But why not just subscribe? It’s easier and that way you’re sure to always have a copy of this very valuable and very useful culinary magazine. It's a great investment in style and innovation for all things that "say cheese." You're sure to be the next culinary star - Count on it!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Make It a Memorable Christmas with a Gift of English Royal Wedding China

England’s long anticipated next royal wedding is set for April 29^th in 2011 but the commemorative wedding china was released today, just in time for last minute Christmas shopping.  And it's beautiful!

Prince William and his lovely bride-to-be Kate Middleton selected their elegant design earlier this month while at the Royal Collection located in Stoke-on-Trent.  

Each piece is made of fine white bone china accented with the entwined initials of the Prince and his future princess in gold and silver.

The charming commemorative china is now available for purchase from the gift shops at the various royal residencies.  It's a perfect Christmas gift.

All the resulting revenue will go towards the cost of this sure to be much watched wedding and the upkeep of the Royal Collection itself.

With a bride on his arm as beautiful as the beloved Princess Diana, one can only wish the young prince and his sweet lady many happy years together.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2010