Chic food boards are the latest food trend rising in popularity throughout Chester County and beyond, writes Roger Morris for The Hunt Magazine.
Whether sweet or savory, food boards make for the perfect chic addition to any dinner party or catering order according to several local chefs.
Classic cheese and charcuterie boards remain popular throughout restaurants and caterers. Creative spins, such as a dessert board, make for the perfect sweet addition after any meal.
Local chef Donny Merrill owns and operates Skipjack Dining in Newark. He designs a wide range of boards for the menu, including the “sea-cuterie” board made with seafood and cocktail shrimp.
Merrill shared that he follows a rule of threes when it comes to designing his boards: three cheeses, three meats, three garnishes, and three types of crackers.
Nearby, Michael Majewski designs food boards for Prime Hospitality Catering in Chadds Ford. Majewski shared that most of the company’s orders now request food boards, and he tries to include offerings both classic and unique.
Majewski also loves to curate each board with seasonal flavors. He loves pairing a sweet fruit like summer cherries or fall persimmons with bleu cheese to make each board seasonally delicious.
In West Chester, private chef Thierry Chansigau builds boards with pairings like bleu cheese and honey, fig preserves and hard cheese, and an apple compote with soft cheeses.
Whether traditional or completely new, this timeless mealtime staple continues to flourish throughout the Chester County culinary scene.
Read more about the recent trend in tasty food boards throughout Chester County in The Hunt Magazine.
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