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Because a serving platter isn't just about what's being served
Entertaining is all about serving the masses, whether you’re hosting a group of four or 400. And while a tremendous part of preparing for a large party is deciding what’s on the menu, half the battle is presentation as well.
We’ve shared with you our ideal party foods and given tips on how to present them, but we’re talking about the actual pieces you're serving them up on now.
Nothing is more chic than Rablabs' gemstone platters — your guests may even be more interested in the gold-rimmed trays rather than the bites that are on it. These platters are ideal for the host or hostess who likes to invest in highbrow pieces that will make a statement now and continue to be fabulous when you’re using them in 20 years.
Perfect for a charcuterie or cheese spread, the platters are made from natural stone with sterling silver and 24K gold — a real statement piece if you ask us.
Everything You Need to Throw a Chic Summer Soirée
Summer is the best season for entertaining—your party provisions should follow suit. So we’ve put together a mix of everything you need to throw the chicest summer soirées, from beach cookouts to roof parties. Cheers!
Roll Turkish towels in a basket for guests to lounge in the grass or by the pool.
These gold leaf-trimmed agate coasters will elevate cocktail hour.
Linens aren’t just for dinner service. Try these napkins on a picnic table to make any destination feel like home.
Taking a sip never looked so good with these pineapple-printed straws.
East meets West in these hybrid bone china plates. Why not serve two desserts to match?
Fill this with a colorful punch to ensure cocktails are always flowing.
When you can’t decide on a color theme, these cut-out placemats reverse to white. Problem solved.
Try marbled plates for an artsy effect. They pair well with other patterns, too, appearing as a neutral anchor.
Summer in a shade? This blue, inspired by the Italian sky.
It’s all about the details—chic corkscrew included.
A chic pitcher that brings modern glamour for a party any time of day.
A beautiful serving bowl goes a long way—use it for fruit salad, candies, or even party favors.
Millennial pink fan or not, this ethereal vase is hard not to love.
Like a piece of art for your table, this painterly pitcher looks even better in a set of two.
Add tea lights to these mini bowls and place them everywhere—tables, bar, bathroom—to set the mood.
Perfect for the minimalist who can’t resist a hint of color.
Take a cue from Marie Antoinette and create a dessert display with (several) cake plates.
The funky shapes create a neutral texture that add depth to table arrangement, whether used for water or flowers.
Use these as individual placemats or layered across your sideboard for a tablecloth effect.
These tall glasses are a great decor piece on a lunch table or tray of passed drinks.
Channel Amalfi Coast vibes with these bright blue bubble tumblers.
A luxurious platter looks cool with simple, unfussy desserts on top—cookies, shortbread, macarons, merengue….
Petits Fours look lovely on this stand, as do bite-sized appetizers.
This vessel is a standout centerpiece. It looks lovely even without flowers.
Beautiful knives—an oxymoron? Not with these rainbow brights.
Get unscented candles for these graphic votive holders (fragrant ones compete with the food).
Opt for a more organic vibe and fill this with greens and grasses.
Old-fashioned cocktail napkins, but not too precious with the green embroidery.
Greenberg’s black-and-white cookies are the best around (and they come in colorful seasonal colors, too), and they make for fun and tasty party favors.
Don’t have time to bake? Order this caramel cake—it’s better than homemade.
Merluzzo in Umido (Cod in Light Tomato Sauce)
The first time I had Merluzzo in Umido was November 1992. My husband and I took my mother, his mother, and his fraternal grandmother to Santa Fe for a week over Thanksgiving. At the time, we were living in Chicago. We rented an ancient adobe house off Garcia Street. The house didn’t have any central heat though it did have a frightening array of heating devices that included a kiva fireplace, a direct-vent gas heater in the living room, a portable electric heater in one of the bedrooms, wall-mounted electric radiant heaters in the bathrooms, and nothing in the kitchen. If the oven wasn’t on, the kitchen was the coldest room in the house as it had three outside walls and a door that didn’t seal very well.
Of course, it was reported to be the coldest winter that Santa Fe had experienced in 100 years! In addition to cold, there was lots of snow. And there we were, in a drafty old adobe house with no central heat enjoying a week with the likes of The Golden Girls!
We had been house hunting in Santa Fe since April of that year. On that November trip we saw several houses we liked. We spent a few evenings rating each of the houses on an array of factors using a spreadsheet. (In my professional life, we would have called this a prioritization matrix or selection grid. It’s a technique I’ve taught to hundreds of health care professionals over several decades.) One afternoon we all piled into the car to look at the two finalists in the property hunt. We were uncertain which one to buy. Not so the women. A little house on Griffin Street was the undisputed, hands-down favorite. Deal done!
We put in an offer and closed in January. For most of December my mother kept saying that she wanted to go back to Santa Fe and stay in the house in the spring. We did a bit of remodeling and moved into the house in March. Unfortunately, my mother died in January, shortly before we closed on the house. She never got to experience her dream of returning to Santa Fe. We had that house for more than nine years before we moved into a much larger Santa Fe property in Ricardo-Legorreta-designed Zocalo. After Zocalo, we built and moved into Villa Sentieri overlooking the city.
I frequently think of that trip. It was memorable in so many ways. We found our first house in Santa Fe. I got to spend quality time with my mother in the last weeks of her life. My husband and I had interviews to get our medical licenses in New Mexico. (It’s the only time either of us has been personally interviewed for a medical license!). And, I learned how to make Merluzzo in Umido, one of many recipes that my husband’s grandmother brought with her from Italy.
From NBA 'bubble' to Schoolcraft, Master Chef Shawn Loving creates a COVID-safe kitchen
Certified Master Chef Shawn Loving spent the summer cooking for world-class athletes in the much-hyped “NBA bubble” in Orlando, Florida.
The Metro Detroiter created a system of safety protocols to ensure the members of the 11 teams not only got chef-quality meals from a COVID-safe kitchen, but also fit what they needed from a nutrition standpoint. He took what he learned and brought it back to the students of Livonia’s Schoolcraft College where he is head of the Culinary Arts program.
Master Chef Shawn Loving, right, at Schoolcraft College this month. (Photo: Rena Laverty)
Loving said he was asked to come to the bubble at Walt Disney World and create a satellite kitchen outside Disney's cooking areas.
"I created a separate kitchen that was outside of one bubble, created a new bubble which was my own," he told The Detroit News this week.
“We started from scratch and I set the kitchen up with stocks and bone broth and butchering and everything else and set up a regiment based on those teams and got it on a scheduled plan and then had supplemental meals being sent in directly to that hub.”
A few months later, it was time to return to his routine at Schoolcraft. Online classes were not an option for such a hands-on course of study, so Loving implemented his bubble method with the students.
He created a multi-phase plan for the culinary program, which is still in phase one. This means the American Harvest restaurant at the school, staffed by the students, is closed to the public. Instead it is serving only the administration and creating pre-packaged meals. He hopes that phase two will allow them to be open at a low capacity, and for lunch only at first.
We talked to Master Chef Loving about teaching the world’s future chefs and food entrepreneurs during a pandemic, and what COVID-19 means for the service industry going forward.
Answers have been edited for brevity.
Q: What elements of working in the NBA bubble did you take away to teach your students at Schoolcraft?
A: When I returned, I (got rid of) all the lockers, created – although you can’t really call them that – created our own isolated, individual bubbles which is what I call them just to set the stage. Every lab is its own bubble, no one can intermix into those labs. Mine is mine. Every area has its own. I set up a requisition system where everybody works off of (messaging platform) Whatsapp. No vendors are allowed to come into the building. Students aren’t allowed to interact with those vendors. All the same as how I had it in Orlando, which is no external contact.
Q: So when it comes to COVID-related safety in commercial kitchens, it’s really about keeping people separate.
A: People that work in this profession, schools, whatever the case may be, every one of them are at the top of their game when it comes to no cross contamination, cleanliness, organizing. That’s our DNA. That’s how we are built. The difference is, is space. It’s all about space. I had to slow my program down and give it space. No public consumption. You can’t come in and eat our food like you used to. That excitement is gone. I’ve transformed it into Fueling Schoolcraft, all of our product is packaged, all of our product is in the style of retail component.
Q: With the holidays coming, it’s likely that people will be cooking meals for larger groups of family and friends. How can they make their own kitchens COVID safe?
A: The reality is that, I think that COVID has brought forth a stubborn spirit. People have gotten fed up, they want to get going. They’re going to say ‘hey, this is my family, everyone should be OK.’ But the reality is that – do you really want to be dealing with a potluck? Do you want people breathing over the platters of food on your island? Do you really want to do that, or do you want to take a step back and realize that’s not the most correct way to go about it?
There has to be a stern understanding, with love, that we have to know who’s coming. Does the word immediate flow a lot better today? Yes, we’re having a gathering with our immediate family. That’s just the reality of it. Let’s be honest, all of the outbreaks have happened because the numbers have been too big.
Culinary Arts Department Chair / Instructor Shawn Loving, center, ladles vegetable stock into a pan of mushrooms as he teaches an "a la carte" class of advanced students how to cook a chicken breast entree to order. Culinary Arts students learn about cooking dishes to order and making breakfast sausage and pastries at Schoolcraft College in Livonia, Michigan on March 25, 2014. The College offer a 4-year degree in Culinary Arts. (Photo: Brandy Baker, The Detroit News)
Q: Do you think COVID will disrupt the hospitality aspect of dining for the long term?
A: Yes. I think it’s going to have a long-term effect for those that are stubborn. I don’t believe it’s going to have a long-term effect if we all rally around embracing and working with it, not against it. We’re in the profession of hospitality, so therefore we must adjust to still being hospitable. In what way? We’re trying to work that out. There’s going to be those that end up ruining it for us that are attempting to try. We have to try or we’re not going to make it.
Q: One of the biggest problems the chefs and restaurateurs have this year, even before the pandemic, has been staffing. As someone who works closely with the people that will soon be in that workforce, what advice to you have for those hiring?
A: It’s going to take a while to solve it, and the biggest reason it’s going to take a while to solve it is that you have a lot of individuals that, right now, go to culinary school or are in our program that can’t necessarily say they want to become chefs. Not everybody wants to be a line cook.
My advice is to embrace the individual that doesn’t want to become a line cook and become an internal teacher of your property. Show them how to embrace the craft of why you’re passionate about your product at your restaurant. Make your schedules more flexible. Hire more part-time people to make up for full time. You gotta get creative.
No one wants to do what I did when I was 21 … they don’t want to be line cooks in the middle of a restaurant and get off at 11 p.m. on Wednesday night and go to campus the next morning. They’re not thinking that way today. Instead of fighting that, you have to embrace the type of student that there is today, or the type of cook there is today. You might need more part-timers. You may need to only open certain days and have learning sessions. You have to change your game.
Q: From where you sit, is there hope for the restaurant industry post-COVID?
A: There is hope. There’s only one way for the hope to persist. The people that are diehard foodies that like dining that enjoyed what they saw coming up in Detroit, the downtown area, they need to really think hard and support these people. There’s going to be a point in time where if you don’t help, we’re going to get over the hump and you’re going to be upset that there’s nowhere to go. You gotta help now.
I want every restauranteur, every property, every chef, every worker in the industry, every bartender, maître d, sommelier, bartender to know I’m all about them. I’m all about doing everything I can to keep the torch lit on the educational front. This is all we got. This is the first time in my whole culinary career I can recognize that there’s no competitive edge to this thing. You’ve got to embrace everybody right now. I’ll help every chef we can.
27 Crab Recipes You're Going To Want To Make All Summer Long
The approach of summertime gets us itching for all that the season implies. With our freshly painted porches ready and our pollen-covered cushions a mere memory, we&rsquore prepping our menus and lighting up our lanterns in preparation for a long summer of porch suppers. First up on the menu? (Second to sweet tea, of course.) Seafood. No matter if our melamine platters are serving up savory treats by the sea, lake, or backyard sprinkler&mdashwe just can&rsquot imagine a summertime meal without an impressive spread of flavorful sea creatures. Not to play favorites, but a buttery, savory crab sure does hold a special place in our hearts&mdashand stomachs. And although we&rsquore firm believers that every at-home chef should master the art of the perfect crab cake, classic recipes such as that are only the beginning. The newest addition to our summer bucket list? Cooking through each and every one of these next-level crab recipes one at a time.
In Coastal New England, the Feast of the Seven Fishes Thrives
The holiday feast is felt far beyond Christmas Eve dinner.
Connection to the ocean is something so ingrained in daily life in coastal New England that sometimes we forget about it. Or, more accurately, we take it for granted: how quickly we can get to waterfront restaurants that serve excellent, affordable seafood how easy it is to buy fresh-off-the-boat fish that goes from the water to our plates in less than a day. In my home state of Rhode Island, where it takes less than an hour to drive from corner to corner, we have 400 miles of coastline. (As I&aposm writing this from Providence, in the middle of the state, I can hear a seagull cawing just outside my window.)
It makes sense, then, that our traditions would grow up and grow around seafood. It&aposs a rite of passage here to choose your own just-caught lobster from a tank at a restaurant in one of our biblically-named fishing villages like Galilee or Jerusalem, and learn to crack it open while wearing one of those silly plastic bibs over your clothes — unless you&aposre coming straight from the beach, in which case, you can skip it because your bathing suit will do just fine.
It's the flavor of New England, and the taste, to me, of home.
That&aposs how I ended up loving The Feast of the Seven Fishes, and adopting it as my own, even though I don&apost have any true connections to the dinner&aposs origins. La Vigilia, an Italian-Catholic meal traditionally served as seven seafood courses on Christmas Eve, evolved through the church&aposs mandate to abstain from meat before Christmas Day.
Depending on which history you read, the seven might be a connection to the seven Catholic sacraments: baptism, Holy Communion, reconciliation, confirmation, anointing of the sick, marriage, and holy orders. Or, it might have just been a way to use up small bits of remaining fish before markets would close for the holiday.
There is no definitive menu for the meal, and each family has its own traditions, which originally came from southern Italy but have changed through the generations.
For me, it&aposs a connection to where I come from. There are restaurants all over Rhode Island that serve The Feast of the Seven Fishes (always "fishes," never "fish"), not just on Christmas Eve, but through the entire holiday season. Some of them condense the seven into three courses, serving a few different seafood appetizers at the same time, like salt-cod baccala, snail salad,ਏried smeltsਊndꃊlamari, followed by a seafood pasta course like linguini alle vongoleਊnd a fish entree, like codꂬqua pazza orꂺked-stuffed shrimp, afterwards. It&aposs a lot of food, and it&aposs a challenge not to finish everything, else you get to the last few (and best) courses and can&apost enjoy them.
There is such a lovely sense of occasion about that dinner: of getting dressed up, of gathering at a favorite restaurant that feels new again at the holidays, of walking in with gifts to exchange and sharing good conversation and well-wishes as we clink our glasses of Italian wine and toast to the year ahead.
When we&aposre eating the feast, we&aposre celebrating the joy and festivity of the holidays, to be sure. But in New England, we&aposre also celebrating a deep connection to the sea, and to a way of life that has evolved around seeing an endless expanse of ocean every time you turn your head to the east.
The lobsters and calamari we&aposre eating comes from Point Judith, in the south of Rhode Island, where they come off the docks and are shipped to the rest of the country. The clams and oysters were harvested, probably 24 hours ago, from Narragansett Bay. The scallops came in off a day boat from Georges Bank, just above Cape Cod. The cod, the sea bass, the salmon — it&aposs all the same. That&aposs why the tradition of the Seven Fishes feels like it&aposs mine, too, because it&aposs all of ours. It&aposs the flavor of New England, and the taste, to me, of home.
ATTN Tahini Lovers: Falastin
Ottolenghi BFF Sami Tamimi and co-author Tara Wigley send us a postcard from Palestine with lush photographs, impressive reporting, and colorful, dinner-friendly recipes. Three of my 27 flagged recipes include: butternut squash and saffron soup, baked fish with tahini sauce, and sweet tahini buns. ❤️SO MUCH TAHINI. ❤️ Bustling street scene photos, like a merchant pushing a huge cart stacked with bagels and kids lined up to jump from an ancient wall into the sea, pop up between food pics so vibrant you can practically smell the kofta. By the middle of the book you’re totally sucked in. Beyond the recipes (the reason we’re usually here), the short pieces on Palestinian food figures—the founder of an heirloom seed project, a tahini master, a woman teaching cooking lessons in a refugee camp—could be pulled from the pages of a magazine. Hell, this magazine. Truly, one of the best cookbooks of the year so far.
WHAT INGREDIENTS DO I NEED FROM MY PANTRY AND FRIDGE?
Let&rsquos start with simple cheese platter basics.
What do you need to build yourself a pantry plate?
First, pull a dinner plate out from your cabinet. This will be our base for serving. (Since the weather has been nice, at least here in Charlotte, you could also build your plate in a tupperware container for easy transport to the backyard.)
As we go through each ingredient step by step, add it to your plate.
I like to start with two different types of cheeses.
Normally, I tell you to think about featuring a variety of different flavors and textures. But when it comes to pantry plate making, there are no rules!
If you have a hard and a soft cheese, excellent, use it.
If you have two hard cheeses, sounds delicious. In fact, here&rsquos a pro tip: hard cheeses will stay fresher in your fridge for longer, up to 4 to 6 weeks, making them an excellent fridge staple because of their long shelf life. So stocking up on hard cheese will save you on grocery trips.
If you have just one kind of cheese, just one kind of cheese will work perfectly. If you want to put three or four kinds of cheese on your pantry plate, I say do it! (And no judgment from me if you want to share or not share.)
Deli slices are your only option? Then you&rsquove saved yourself the step of slicing before plating or eating!
As we go through this, I&rsquom going to tell you what we have in the fridge and what I&rsquoll be using. Here&rsquos what we have on hand when it comes to cheese:
- A block of sharp orange cheddar
- A small wedge of Chocolate Lab cheese (it&rsquos a local cow&rsquos milk cheese with a cocoa rubbed rind from Looking Glass Creamery in the mountains that we picked up at the farmers market where we did our weekly grocery shopping last weekend.)
- Pimento cheese (storebought not homemade)
- A few slices of provolone cheese (but I&rsquom saving those for Roasted Jalapeno Poppers)
Next up, we&rsquove got our meat. For a small, one to two person lunch cheese platter, I say go with one kind of meat.
But I will repeat again, pantry cheese plates have no hard and fast rules so if you want more meat, add more meat.
And if you have no meat, no problem! You don&rsquot need meat to make a good cheese board. What about adding some hummus or roasted chick peas or caramelized onions instead?
Just like hard cheese is a great fridge staple, hard salami and other cured meats also have a pretty long shelf life in the fridge (we&rsquore looking at up to 4 weeks.) BUT, just a little note, if your meat is pre sliced, it will only last about a week (including salami.) So when it doubt, opt for cured meats that come in a stick, log or basically that you have to slice yourself to get ones with a longer shelf life.
This is a great place to use up the random turkey, salami, ham or other deli slices you may have in the fridge, you know the ones where there&rsquos just not enough to make a sandwich. Or maybe you have some chicken or tuna salad&hellipalso perfect for a pantry plate.
Here&rsquos what is in our fridge (we are sort of slacking in the meat department):
- Teryaki beef jerky (in the pantry, not the fridge)
- Elk sausage sticks (we got these from AJ&rsquos dad or brother in law and decided to break out a pack from the freezer and let it live in the fridge&hellipit&rsquos kind of like summer sausage)
And that&rsquos it! I told you we were slacking here but we&rsquore trying to use what we have on hand. I also have a few cans of chick peas in the pantry so maybe I&rsquoll roast some of those.
Carbs are next on a simple cheese platter.
Use them as a vehicle for cheese, meat, condiments or crunch on them on the side.
When people most often think of carbs they think of crackers. Crackers are totally great and if you need to get creative you can use things like potato chips, pretzels, cheese puffs, breadsticks or toast up some bread.
Here&rsquos what we have in the carb department:
- Gluten free beet crackers from Trader Joe&rsquos (I love these because they taste good and give you a pop of color)
- Sourdough hard pretzels (impulse buy)
- Oven baked potato chips (impulse buy)
- Pirate&rsquos booty (impulse buy are you seeing a trend?)
- And some Rosemary Asiago focaccia from Duke&rsquos bread (but I probably won&rsquot use that because too many flavors going on and I want to save it for eating it on it&rsquos own!)
I love putting a fresh element on cheese platters and boards, and it usually comes in the form of a fruit or vegetable.
My normal approach (and what I preach in my super long how to guide on cheese platters and in my cookbook) when it comes to fresh elements is stick with seasonal fruits and vegetables whose flavors pair well with the cheese you&rsquore serving.
But when it comes to a pantry plate, say it with me, there are no rules. So let&rsquos just hope you have some fruit or veg in your fridge.
(If you don&rsquot, that&rsquos ok! Dried fruits are excellent pantry staples and perfect for pantry plates&hellipthey can last in your cupboard for something crazy between six and twelve months.)
Here&rsquos what we&rsquove got going on:
- Two sad clemetines
- A couple strawberries
- Some leftover Brussels sprouts that we had for dinner the other night (which I will not use but they exist)
- I found some baby carrots hiding in the back of the vegetable drawer
- And for some reason 3 bags of dried cranberries in the pantry
This is the honey and jam part of the pantry plate. Both of these things last for ages and I&rsquom sure you have some in the door of your fridge or in your kitchen cabinet. I love pairing the sweetness of honey or jam with the saltiness of cheese!
Other condiments could include basically anything pickled, so olives, pickles, relish etc. Mustard is always a good choice. And if you&rsquore fancy, you might have a tapenade or something at home.
- Spanish olives
- Whole ground mustard
- And raspberry jam that expired a year ago so I just threw it out
Nuts make a great final touch and add a little crunch. They also last forever so you may find that you&rsquove been hoarding a lot of nuts in your pantry like we have.
- Almonds (lots of packages of almonds)
- Sunflower seeds
Last up is garnish, which is fresh fruit and flowers (edible or inedible ones) that add a little pop of color to your plate.
We recently just planted rosemary, sage and basil plants, and have some pretty flowers popping up in the backyard, so my scissors and I will head out back to finish our plate!
Pickled Ash Serving Board, 8" x 31"
If out of stock, please allow 4 - 6 weeks for delivery
Working with a local craftsman, our handmade boards are 100% Canadian. Whether it’s walnut or ash, they’re ideal for cheese and/or charcuterie, bruschetta, smoked salmon or any variety of appetizers. Modern in design, they’re finished with a leather tie so that you can hang it when not in use.
Care: Hand wash and dry immediately.
Where I live on the Sunshine Coast in Queensland, platters are IN! And not just any old platter with a few pieces of cheese haphazardly thrown onto a plate with some crackers and grapes. People are taking their platters very seriously, and they’re gaining in popularity as the main spread at parties and even weddings. I caught up with Carly Gibbs, founder of Lavish Platters to hear her story and what’s popular in platter world right now.
Tell us about Lavish Platters and how you got started.
I’ve always been around lovers of good food. You can’t be in my parents’ or Nonna’s house for longer than 3 seconds without being offered something to eat. All of my closest friends are big foodies too so I guess it was ingrained in me from day one. Cheese platters were always a staple at any event or for a lazy dinner, but I had been to a friend’s wedding who had a grazing table that featured more structured meals and I fell in love. I started to create more abundant platters and experiment at home with flavours and colour combinations before making my first larger table at a party for our friends. It was a big hit and I loved watching my guests enjoy themselves, eating, talking and sharing together. This was the little spark that ignited Lavish Platters almost a year ago.
What are people loving on their platters right now?
The classics are still always a winner. Woombye Cheese’s triple cream brie, Kenilworth Dairy’s vintage cheddar, prosciutto and pistachio salami are never left! I use beautiful little fruit pastes like quince or pear and pink pepper from Ugly Duck Preserves that people comment on all of the time.
What are the most popular occasions for people ordering platters?
They seem to span quite a few occasions with weddings, hen’s parties and luxury picnics being some of the most popular. But the nature of the share platter means they can be tailored to suit most occasions.
How many people has your largest platter fed?
The biggest I’ve created so far was for 150 people! I’d love to create a really large table or several tables for an even bigger event.
What’s the most out there locations your platters have been?
We live in one of the most beautiful places in the world here on the Sunshine Coast, so the platters make regular appearances overlooking the Glasshouse Mountains in the hinterland, or by azure blue waters at the beach or river. I guess living here we sometimes take it for granted, but for some people these places are pretty out there. It would be amazing to create a grazing table in the tunnel at Underwater World, or as part of a medieval-themed feast at Bli Bli Castle!
What gives you the biggest buzz about what you do?
More than anything else I love seeing people enjoy themselves. Like any food that is shared it brings people together in the most amazing way. The food provides a talking point and breaks the ice for people of different backgrounds and walks of life to start a conversation with each other and relax into the shared experience. It strengthens existing connections and is a conduit for the best of times. Hearing that someone enjoyed the platter or the grazing table makes it all worth it. Getting to be a little creative is brilliant too.
When you’re asked to bring a plate, what are your favourite dishes to share?
I’m now that girl who brings the cheese platter to every event, but if I’m not bringing that then I think anything Mexican inspired. I don’t think I’ll ever get sick of those flavours, and the DIY nature of tacos, fajitas and nachos lend themselves perfectly to share meals.
Cannabis Pairings: Food and Fruit-Flavored Weed Vapes
As Guy Beringer, the inventor of brunch, said himself: a great brunch can “wipe away the worries and cobwebs of the week.”
So what’s the best way to level up your brunch menu and make it “a hospitable meal?” “In these hurrying, worrying, and scurrying days,” he wrote, “the sweets of life are too often overlooked.” Enhance your Eggs Benedict, mimosas, and other classic dishes with a fruit-flavored Nuvata vape. Formulated to boost mindfulness, their flavors (including lime and strawberry) make a great complement to your bellinis and brunch spread.
Springtime Sales at People’s
Ready to shop for everything you need to be the best brunch party host? There’s a cannabis store near you that has it all! Hop on over to People’s. Our Easter sale is from April 1st to April 5th, and includes 25% off on Dr. Norm’s cookies, Kiva Camino Gummies, Terra Bites, and Nuvata vapes.
Enjoy the discounts, and make sure to add some of your favorite shareable cannabis to the basket—mini pre-rolls for the table, anyone? Before you know it, your reputation as the king (or queen) of brunch will be undeniable. See you at the sale!