The Grazing Table Trend

kuan

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What do you think of this trend? It's basically one big charcuterie board. Personally I am not a fan because you can't refresh it. I prefer trays. By the time 50 people go through it's a mess. Plus I prefer pate and terrine.

Charcuterie Table.jpg
 
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I think it's fine for small gatherings. For all my buffets, I like to have them in good order for the last person through the line and also for people who return back to it...I like the idea, but on a smaller scale. I would do this for family in the center of a dinner table like an Antipasto approach.........
 
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What do you think of this trend? It's basically one big charcuterie board. Personally I am not a fan because you can't refresh it. I prefer trays. By the time 50 people go through it's a mess. Plus I prefer pate and terrine.

View attachment 70785
Not a huge fan, and as always there is somebody fingering the food they don't take and you never know where that finger has been. I into hygiene.
 

phatch

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Because they are. You're still a new member and it helps us control spam and abusive content to review new posters for a short time.
 
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What do you think of this trend? It's basically one big charcuterie board. Personally I am not a fan because you can't refresh it. I prefer trays. By the time 50 people go through it's a mess. Plus I prefer pate and terrine.

View attachment 70785
unsanitary and a nightmare to refresh, absolutely.
But very social media friendly and uber popular for caterings(at least in Beijing)
that's basically it I think. Just another social media fueled trend.
 
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I used to make these for the hotel Sunday brunch. They were works of art. I also did Chau Froid and aspic displays not to be eaten....
 
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I have too many years working with the public to think about eating from one of those.

I do get the appeal, they are just not for me.
 
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