Customers crave experiential dining. What better vehicle to bring people together than platters of thematic foods eaten with your hands? The trend continues to evolve into new territories with chefs creating innovative combinations that engage all of the senses.
BUTTER
Creamy, top-quality butter can be blended with herbs, spices, honey, and fruit/vegetable purées for vibrant colors and flavors to be slathered on house-made breads and topped with salty meats, raw and roasted vegetables, sweet fruits, and crunchy nuts.
COLOR
Group these boards with ingredients in the same shade for a visual wow. For instance, think pink by piling up raspberries, Pink Lady apple slices, proscuitto, pomegranate syrup, beet hummus, and watermelon radish served with crisp, baked beet chips.
DIPS & SAUCES
Present global sampler platters filled with gooey, scoopable dips like baba ghanouj, raita, bagna cauda, caponata, and herbed labneh alongside flatbreads, crackers, and house-baked chips.
