Garden Graze & Grazing Tables

This month's "snacky party" series

Hello and happy weekend! It’s been another busy week in the world of That Cheese Plate. On Thursday, I popped into NYC for a friend’s event, and in the afternoon, I built two grazing tables in a very chic West Village brownstone. Although it’s been quite a while since I’ve done catering of any type, I love making grazing tables. They’re such a fun way to display snacks, with countless opportunities to customize. Here are some grazing table tips to get you started.

GRAZING TABLE TIPS

• Foundation first - I used brown butcher paper as my base, and set out my greenery, platters, boards and ramekins.

• Use height - For this spread, I used a wooden crate and a cake stand to add different elevations.

• Build the platters - I like to build the table using my Cheese By Numbers method, spreading out the steps on each platter. Place your cheese first, followed by meats, produce, crunch, dips and garnish.

• Fill in the gaps - I like to reserve bread, crackers and nuts to fill in the gaps between the platters, so the table looks full and abundant.

• Don’t forget utensils - Make sure you have tongs, spoons, spreader knives, personal plates, napkins and small forks! I’ll do a post soon linking everything I used here.

I also foraged for some edible flowers in my garden to add to the grazing table. I’m finally feeling the positive effects of having a yard in bloom and I couldn’t be happier. I collected catmint, pansies, violas, multiflora rose and sweet alyssum.

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JUNE 5TH: “BUILD YOUR OWN BOARD” WORKSHOP

I have a few tickets left for my cheese class in NYC next week! Join us for a 2-hour workshop where you’ll get to sample artisanal cheese with six unique wines, followed by a hands-on “build your own” cheeseboard lesson.

Use the code FRIENDS15 for 15% off!

TICKETS HERE

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SNACKY PARTY SERIES: GARDEN GRAZE

Last weekend I hosted my monthly “snacky party,” aka, a party with only appetizers to keep things casual and less complicated. I’ve been loving this type of hosting. There’s less dishes involved, freedom from the kitchen, and encourages a laid back vibe. This month’s theme was garden graze, because we took the party outside! I finally got patio furniture and was so excited to put it to good use. Although it rained on and off, we still had a great time.

I’ve been crafting recipes based on my “bites, bowls and boards” method, to ensure variety amongst the dishes I serve. Here’s what I made.

THE BITES

Sautéed Chicken Sausage with Mustard

This one doesn’t require a recipe, it’s so easy! I sliced up Italian and Sundried Tomato chicken sausage and sautéed them in a pan until lightly brown. I served them on a two-tiered tray with honey mustard and dijon mustard on the side to dip. Note: this should be the last dish you make before guests arrive, so they’re served warm!

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THE BOWLS

Italian-Summer Pasta Salad

Okay, so it’s not the most authentic Italian dish… But the individual items are all my favorite aperitivo snacks to enjoy on a warm summer day with a spritz. Top with a balsamic mayo vinaigrette and enjoy.

INGREDIENTS

• 1 (16 ounce) box Campanelle pasta

• 3/4 cup diced smoked provolone

• 1/2 cup shredded parmigiano reggiano

• 3/4 cup thinly sliced Italian dry salami (cut into small strips)

• 3/4 cup diced Persian cucumber

• 3/4 cup chopped castelvetrano olives

• 1/2 cup chopped pepperoncini

• 1/2 cup chopped roasted red peppers

• 1/4 cup chopped fresh basil
  
  DRESSING

• 1/2 cup extra virgin olive oil

• 1/4 cup balsamic vinegar

• 3 tablespoons mayo

• 1 tablespoon Italian seasoning

• Squeeze of fresh lemon

• Salt and pepper to taste

INSTRUCTIONS

1. In a medium pot, bring salted water to a boil and add pasta. Cook for 8-10 minutes until al dente. Drain and rinse with cold water to cool.

2. In a small bowl, combine olive oil, balsamic vinegar, mayo, lemon, italian seasoning, salt and pepper until smooth.

3. In a large serving bowl, add pasta, provolone, parmigiano reggiano, salami, cucumbers, olives, pepperoncini, roasted red peppers and cover with the dressing.

4. Mix well to combine and garnish with basil, salt and pepper. If you want to refrigerate beforehand, toss with an additional drizzle of dressing and garnish with basil right before serving.

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Green Goddess Crunchy Spring Salad

This salad combines all of my favorite spring produce with an herby green dressing. Perfect to serve alongside a savory appetizer to add some fresh texture and bright flavors.