Let the Grazing Begin
By Meda Kessler
Photos by Meda Kessler
This holiday season, why not skip a big meal and instead eat your way through platters and wood boards piled with all the good stuff: charcuterie, cheese, fruit, crackers, delicious fruity spreads, nuts and other bits and pieces. There are now grazing boards for breakfast foods, desserts and just about anything else you can think of. Slices of apple and pear along with crackers and a hunk of cheese on an attractive cutting board is one of our favorite meals. For festive occasions, however, we call in the pros.
SEASON'S EATINGS
Natalie and Todd Brown of Lettuce Cook/Gourmet on the Go have been busy opening their second cafe, but the catering side of their business never slows down. Natalie loves coming up with different board combinations and will put together the perfect party tray for groups big and small. One of her favorites is her salmon tray, which includes slabs of perfectly cooked fish, herbed new potatoes, grilled tomatoes, caper berries, olives, pickles and lemons. It makes a beautiful presentation; all you have to do is add the perfect bottle of wine. For consultations, questions and pricing, call Natalie at 817-821-1621 or 817-989-2665.
The Fort Worth Central Market catering department is offering a special deal through the holidays: cheese-and-meat boards packaged in a box as a gift for clients, friends, family — or maybe just for you. They are prepared fresh, come ready to eat or can be carefully reassembled on your own cheese board or platter. The catering crew also will attach a special card for a personal touch, whether it’s a holiday greeting or a salute to another special occasion. Included are Milano and Genoa salami and Niman Ranch applewood-smoked ham; the cheese selection is made up of Gouda, brie, dill havarti, smoked Moody blue cheese and Coastal cheddar. You also get breadsticks, croccantini, “everything” flatbread crackers, herbes de Provence olives, walnuts, almonds, honey, fig spread, dried apricots, fresh figs and fresh grapes. These will be available through the holiday season. Order at least 48 hours in advance, $48.50, centralmarket.com/catering.
No one puts together a more beautiful cheese-and-meat platter than Callie Salls, chef and owner of Meyer & Sage in Fort Worth. She’s also a wizard with other finger foods. While we love deviled eggs, making them tries our patience. If, like us, you feel they are too much of a time investment, order a prepared tray instead and bask in the glory of oohs and aahs from your guests. Salls uses organic eggs and pipes in the creamy yolk filling for an artistic touch. She also adds fresh fruit to the platter, along with flowers and greenery. $60 for two dozen; go to meyerandsage.com and click on “Thanksgiving” to see her complete menu.
