FOOD FOR FÊTES
Burrata boards, hummus or polenta boards, and seafood displays are trending. A new take on this trend is popping up in the form of caviar displays (turn to page 34 in the adjoining Catersource issue for more on caviar). All types of bread and brunch boards are popular as well. Other spreads we’ve seen pop up:
• Candy table • Pickle board • Antipasti board • BBQ table
• Holiday themes • Tropical theme • Cultural/regional spreads (Mediterranean, South Asian, etc.) • Hot cocoa boards • Taco table • Mezze table • Seafood/coastal table Le Meridien St. Louis Clayton has added European- inspired spreads to their offerings, including a Mediterranean Grazing Table topped with marinated artichoke hearts, fresh mozzarella, feta, grilled halloumi, and more, as well as a French Bistro Table topped with warmed brie, fruit and nut chutney, and prosciutto. “When it comes to selecting a grazing board, one of the biggest trends I've been seeing is couples wanting custom offerings with a super personalized touch,” continues Minninger. “For example, if a groom is from Chicago and a bride is from St. Louis, we could create a board inspired by dishes from each city, like mini Chicago hot dogs and toasted ravioli (which is a St. Louis thing!). We can also create a board that incorporates a family recipe like ‘Grandma's macaroni’ for a custom mac ‘n cheese board that comes with different types of pasta and toppings. We love giving couples the opportunity to add something extra meaningful to the meal on their big day!” These spreads will sometimes make up an entire meal. “Grazing boards are no longer limited to hors d'oeuvres,” says Minninger. “They can be used to serve dessert or even a full meal! Over-the-top presentation and displays are key when it comes to serving dinner on a board, which is much different from the sleek individual portions that used to be popular.” Chef Richard Vanderplas, owner of Edenopolis, offers what he calls “feasting tables” and says that when it comes to being creative, nothing is off the table (pun fully intended). When asked what food can be displayed, he told Special Events , “Everything. There are no limits. You can have metal platters with chilled items on ice, electric warmers or Sterno® heating beautiful silver platters, chefs carving whole roasts of meat, and anything else you can imagine.” The grazing table is a place for creativity to thrive. “The only rule here is that it is one huge table, filled to the brim
Of course, a classic charcuterie board will always stay classy, like this board served champagne. Photo courtesy Eleven Six PR
Chef Robin Selden of Marcia Selden Catering & Events sets up a Grazing Room pr other sweets, as well as “to go” boxes for guests to fill up with their favorites befor
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SPECIAL EVENTS FALL 2024
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