Marcie Berga
5/5
I can truly say that Bougie Boards LA created a culinary masterpiece for our State of the School Address. The event left attendees in awe, not only due to the insightful presentation from our Head of School but also because of the exquisite grazing table that graced the venue. We couldn’t help but marvel at the artistry and flavors presented. This high/low set up was a feast for the eyes that featured an array of colors, textures, and shapes.
Cheese Galore: From creamy Brie, smoked Gouda, and sweet blueberry goat cheese, the selection was impeccable. Each wedge adorned with fresh herbs, edible flowers, and drizzles of honey. Everything elegantly arranged, inviting guests to indulge.
Charcuterie Heaven: Slices of prosciutto, salami, and chorizo were meticulously fanned out. The cured meats were complemented by pickled vegetables, olives, and grainy mustard. It was a dream!
Fruits, Veggies, and Foliage: Strawberries, juicy grapes, and blueberries added a burst of color. Edible flowers peeked out from between the fruits, creating a whimsical touch. The crudités platter was a rainbow created by an array of fresh, delicious, and crunchy veggies. The greenery and delicate white roses intermingled between everything - absolutely gorgeous!
Herb-Infused Olives, Nuts, and Dried Fruit: The table was complete with an addictive array of marinated olives, pistachios, almonds, orange slices, apricots, and so much more.
Breads and Crackers: Rustic baguettes, seeded crackers, and so many other options were stacked in baskets.
But it wasn’t just about aesthetics—the flavors were equally impressive. Dare I say that what truly set this grazing table apart was the communal experience it fostered? Attendees gathered around, sharing stories as they reached for their favorite bites. It encouraged mingling and created an atmosphere of conviviality. Just what we were looking for!
A heartfelt shout-out to the culinary team behind this masterpiece. Their attention to detail, creativity, and dedication made the grazing table be more than just food; it was edible art.
Bravo!
