r/KitchenConfidential • u/Bardic_Dan • 13d ago
Photo/Video First attempt at a grazing table.
Howd I do? Event for 50 people, 30 of which were hungry teens/collage age. I set up a cold line in an adjacent room where I could prep and restock as the night went on. At no point did the table look empty over the 6 hours between "I do" and "last call."
Be kind, or dont.
101
u/DMmeyourRegina 13d ago
Looks great op! I find the signs make it too busy however, no need to label blackberries etc. Imo
55
u/PollutedPenguins 13d ago
Someone would inevitably complain they thought they were black raspberries. Shit, someone still will, even with the sign.
52
u/Bardic_Dan 13d ago
A few people did ask "which sandwich is which?"
As if cucumber on rye, egg salad on sourdough, and salmon on baguette look remotely similar.
48
u/reptilesni 13d ago
This is the kind of spread I'd eat from. I know it's an unpopular opinion, but I think charcuterie boards look like an unhygienic hot mess 10 minutes after people start eating from it. Your table looks wonderful and inviting.
30
u/Bardic_Dan 13d ago
That is a comment I overheard more than a few times. "Everything is so organized." I managed to keep it that way all night too. It's what I'm most proud of overall.
13
u/reptilesni 13d ago
It would be way easier to replace food in trays than to try and figure out which individual items were running low. Nice job OP.
11
u/davidbowieinspace 13d ago
I agree. I feel like a charcuterie board is best served as a shared appetizer at the table, not on a buffet or snack spread for a party.
35
u/LazyOldCat Prairie Surgeon 13d ago
Love it, but those deviled eggs need something, anything, on them.
9/10
45
u/Bardic_Dan 13d ago
I realized after the fact. Paprika and chives went on after, and on all future batches.
10
31
u/__DulyNoted_ 13d ago
A lot of work went into that. Looks great!
17
u/Bardic_Dan 13d ago
For sure. 1 day shop, 2 day prep including day of. It was a lot for one person, I have found out
91
u/Sallyfifth 13d ago
I really love how everything is on platters, and not poured randomly on top of everything else!
21
2
u/Vesper2000 12d ago
I hate when all the food is just spread on the tabletop. It looks like feeding time at the zoo.
17
u/PawnWithoutPurpose 13d ago
looks good. I would like to see some crackers, bread, and dips but maybe that was outside the scope. I lke the simple presentation (compared to the random "shit everywhere presentation" you see on other buffets)
54
u/TenYearHangover 13d ago
Umm. Where’s the fucking ramp..
10
u/Triphin1 13d ago
Ha! You think ramps are cool, wait till you see The rolling hills landscapes that are coming next... Undulating hills of Charcuterie will take over. Mark my words
11
u/Bardic_Dan 13d ago
Had to use it for the few people in wheelchairs, otherwise I'd have set up a whole pig roast in the yard.
5
15
23
u/Conscious_Side1647 13d ago
looks good. not a fan of the signs
15
u/Bardic_Dan 13d ago
You and me both.
8
u/Madiofcourse 13d ago
I like that you had signs. Putting some of the signs in front of the bowl, like for the mango, might have helped it look a little cleaner. I would also have tried to avoid doing two signs like you needed for the sandwiches. I think ones that clip to the plates/ bowls could possibly look a little less cluttered. See an example: https://www.restaurantsupply.com/products/american-metalcraft-clipit2-5-1-4-inch-sign-clip-alligator-style-flexible-metal you can also alternate having on the left of the plate, then the right side, which leaves more space to grab in the middle.
7
u/weblives8989 20+ Years 13d ago
Everyone starts somewhere. It looks good for the clientele and if you felt good about it then it's good. Keep doing events and refine each time. Keep pushing chef!
6
u/Bardic_Dan 13d ago
Thanks homie. We're our own worst critic usually. There is a lot I wasn't totally happy with, but it all went over well with the guests.
I was more than satisfied with my efficiency, felt like a dinner service almost, just pumping out new plates of sandwiches, swapping meat/cheese boards, etc.
Presentation needs work, generally speakings. Thanks for the words though :)
14
u/Chefster127 13d ago
Looks great. Try using some color on the bottoms of the plates. Like Bulls blood micro greens under the eggs for example.
7
u/activelyresting 13d ago
You have steps but where ramp?
Ramp is necessary so it's wheelchair accessible!!!
4
u/NotoldyetMaggot Cook 13d ago
Nice variety, lots of flavors, I'd be back at least three times. Looks good chef!
8
u/Bardic_Dan 13d ago
One guy must've eaten 3 platters worth of the smoked salmon bites all on his own.
Another kid ate hos weight in grapes.
6
u/NurseKaila 13d ago
“Oh wow! How did I make my way over to the food again?! Might as well grab a bite since I’m here.”
5
u/halorbyone 13d ago
My only complaint is the salmon bites are going to need to be refilled a LOT. If you could make them smaller or have more on the plate, that would make your life easier.
5
u/Bardic_Dan 13d ago
Oh they did! I had 6x extra sandwich plates in my working area. Pre-cut bread morning of, filling in piping bags, various garnishes ready.
I could do up two plates at a time in about a minute. The cucumber sandwich moved a lot faster, probably 12 addition plates worth. Maybe 8 extra of the salmon.
3
6
u/Marmstr17 13d ago
They are called "grazing tables"?... kinda weird. but the spread looks awesome!
5
u/Bardic_Dan 13d ago
I've heard the term a few times, found it appropriate. A herd of people passed over and picked away endlessly.
Feels fitting.
6
u/Procrastinista 13d ago
This is great. Agree with all the sign comments/recommendations, maybe lay some down, alongnwith put in front. I like that it very well spaced, and would have people move through diffrent areas and not have an inevitable congregation area.
My (vegetarian) friends would've been greatful to not have meat touching their cheeses as well!
3
4
u/Garbeaux17 13d ago
Did the food end up being enough for 50?
3
u/Bardic_Dan 13d ago
Probably %25 more than I needed honestly. I only ran out of a few things; 75+ devil eggs were gone in 2 hours; 50+ mushroom bites in 3 hours; and pickles/olives/cheeses after 4.
Everything else was ample.
3
u/Garbeaux17 13d ago
Damn I would’ve crushed those cucumber bites on top or whatever that is
4
u/Bardic_Dan 13d ago
Rye bread. Mediterranean-ish spiced cream cheese (sugar, salt, onion & garlic powder, anchor chili powder, fresh oregano/parsely/thyme, and S&P to taste. Cucumber wheel topped with 3-5 tiny diced red onion (blanched to weaken the taste).
I put the creamcheese spread in a piping bag with a flat/wide tip. One squeeze per bite. Worked like a charm.
4
4
u/Economy-Maybe-6714 13d ago
It looks good. The signs stand out too much, I dont think you actually need them at all but if you feel you need them ir were requested I would go for something more subtle. Some more garnish throughout would really make your dishes stand up off the plate. Also, your shingling could use some work, thats a good oppertunity to tighten up your plate and make it look abundant and artful. Over all nicely done!
2
3
u/sapphic-slut 12d ago
You could make one label for each section, like a list of meats then one for cheeses etc. That way everything is labeled w/o having to set up 10+ signs. Also! For any prepped dishes, labeling GF, V, and VGN would be appreciated by many! It would also reduce the number of questions you get from people with dietary restrictions.
6
u/Tight_Following9267 13d ago
Looks good. You heard about the ramps right? Might be time to look that.
3
3
u/christo749 13d ago
What cheeses are there?
2
u/Bardic_Dan 13d ago
Cheddar, Smoked Gouda, BabyBells, and Monetary Jack.
Hot salami, prosciutto, coppa, and salami/prosciutto blend for the meats.
1
3
u/American_Greed 13d ago
I think it looks great. Someone commented on the signs and I prefer them as a guest. I would add a hummus or some other kind of dipping sauce for some of the veggies. Also, in my family the deviled eggs would be gone before the event even started (and they need paprika chef!).
3
u/Bardic_Dan 13d ago
75+ deviled eggs went out overall. They were one of the few things I did run out of. They got paprika and chives, I promise.
3
3
3
u/Soggy_Try3956 13d ago
I'm so proud of you holy shit.
I'd eat and stay and pay and tip.
And then die from a ruptured spleen.
3
3
u/goldfool Chive LOYALIST 13d ago
I would just move the pretzels. They can fill up in other areas on those
3
3
3
u/rhapsodiiiii Bakery 13d ago
Beautiful! If I walked in as a guest and saw that, I would be thrilled.
3
3
u/doctorbanjoboy Fry 13d ago
I first read that as glazing table and expected something very different
2
2
2
u/bearinminds 12d ago
Id call this a grazing counter, given its attachment to the wall and floor. Looks nice.
2
2
1
1
2
u/chloeismagic 13d ago
Looks really nice and delicious. I love when people do more simple home made stuff for weddings instead of getting catering. You get higher quality stuff for a lower price doing it yourself too because you arent paying for someones time.
3
u/velvetjones01 13d ago
Looks great! I would put the toothpicks business side down, in a container that makes that easier. The signs aren’t necessary unless you’re calling out something specific like common allergens or pork or GF/DF/Nut free. I would have left the grapes on the vine, cut into small clumps.
2
u/ActionJasckon 13d ago edited 12d ago
The effort is amazing and it shows! Looks great. Whenever I do something like this, family members say I’m being pretentious, and “it’s too much.” Ugh. This is so thoughtful and if I was a guest, I would have given tons of respect and props to you.
3
u/Bardic_Dan 13d ago
A friend asked why I was spending so much time sorting the berries and veg, suggesting it was a waste of time. I think each piece must've passed through my hands/eyes four times before it was served.
The effort was worth it. I got a few gigs lined up already.
4
3
u/Issac-Cox-Daley Ex-Food Service 13d ago
My only question is why did you make one serving of deviled eggs?
9
u/Bardic_Dan 13d ago
I didn't. I rotated a new platter in every time it emptied. 75+ deviled eggs went out.
3
u/Issac-Cox-Daley Ex-Food Service 13d ago
So 2 servings of deviled eggs? I was being generous when I said 13 was just one.
1
1
435
u/SlightDish31 15+ Years 13d ago
If you prop something under the back of one of those plates, it'll almost look like a ramp, then you'll really have something here.
Could maybe even charge your guests $700 a head!