will preface by saying i live in new england and our growing season is short. 100 years ago, i'd be eating root cellar turnips much of the year and if i only ate "local", i'd never enjoy an avocado or a lemon.
that being said, i am often puzzled by menus proposed on here. just because pears may be available in my local stores now, doesn't mean those pears are any good at all. they are either from october's harvest and have been in cold storage, or picked rock-hard and flown many 1000s of miles. right now i've got local berries and stonefruits by the bushel.
often in winter, i see people proposing caprese salad, or something with corn on the cob. in about 6 weeks, i won't eat either of those foods til next year.
so, hounds, how important is it to avoid seasonal dissonance when you are cooking? especially for parties?