A Reception Fit for a Prince

[caption id="attachment_4332" align="alignright" width="300" caption="Samantha Eusini of SAGE Dining Services offers a beverage to Prince Edward at Garrison Forest School. Photo by Associated Press."][/caption] During his June 21 trip to Baltimore, Britain's Prince Edward visited Garrison Forest School in Owings Mills, MD, where he enjoyed delicious scones and iced beverages prepared by SAGE chefs. The youngest son of Queen Elizabeth II was joined by Miss America, Teresa Scanlan, to announce the expansion of a youth award program. [caption id="attachment_4352" align="alignleft" width="210" caption="Some of the sweet and savory scones baked for the prince."][/caption] His Royal Highness and guests enjoyed eight kinds of scones -- including blueberry violet, white chocolate raspberry, chocolate chip cherry and bacon-cheddar -- as well as Welsh cakes and shortbread cookies. House-made lemon curd and clotted cream were served, along with local preserves. The scones and accompaniments were made by SAGE's Chef Ray Strawley, who came down from St. Andrew's School in Middletown, DE, to assist. Chef Avi Cohen led the SAGE team and planned the event at Garrison Forest. [caption id="attachment_4442" align="alignright" width="300" caption="Chilled beverages offered refreshment on a hot day."][/caption] The staff members accompanying His Royal Highness told Chef Ray his scones were so delicious, he should consider opening a bake shop in London. The reception also featured plump strawberries with Kahlua whipped cream, fresh-squeezed lemonade, fruit-infused iced tea and cucumber-mint Spa Water.