The Fine Art of Food Boards and Pairing
The preparation of a special recipe or the careful setting of a beautiful table are ways to use food to show affection to family, friends, a loved one, or even one's self. Food is symbolic, and colors and flavors are even more interesting when made with the desire to innovate.
One dish that best allows for the use of creativity in the assembly is a cold cuts board. Often made with various cheeses, sausages, jellies, fruits, oilseeds, and breads, the result is a serving that allows for combination and creation.
The trend for 2021, however, goes further than that. Pinterest's annual trend report forecasted that this year's highlight is on creative presentations as well as incorporating other types of food into the assembly of food boards. From the past year, the platform registered a 155 percent increase in searches for "Mexican board," while terms such as "breakfast board" and "candy board" also increased.
For those riding the wave of this new food trend, consider a range of dish options for your food board, including raw ingredients, such as fruits and vegetables, to dishes more elaborate and prepared on the stove, such as cakes, breads, and various pies.
The execution of the food board itself is another point that should not be left out. Besides being delicious, food boards can be incorporated into general table decoration of the table, brightening the ambiance of the meal.
The power of harmonization in food tasting
A meal consists not only of dishes, but also of the drinks that accompany the chosen foods. Especially for dinners, wine is the most present drink, and the bottle must be chosen carefully to create the right combination and pair with ingredients that make up the dishes.
According to Renato Spedo, Sommelier of Miles Jazz Wine Bar, the harmonization between the ideal dish and wine brings balance, allowing both to shine even more. "A poor harmonization can ruin one end, and turn your experience into an unpleasant situation," he says. Some combos, such as fish with white wine, meat with red wine, and desserts with sweet wines are almost certain guarantees of successful harmonization, and are especially useful for those who are new to this art.
To harmonize with boards, the Sommelier has more suggestions. “To accompany a board of cold cuts, I suggest medium-bodied wines with good acidity, Italian red wines like Chiantis and Barberas, a good Chilean or Brazilian Merlot. To accompany the desserts, we recommend dessert wines. These wines are liqueur and fortified; the fundamental tip is that the dessert cannot be sweeter than the wine, and that wine must have enough acidity to escort the dessert." According to Spedo, the weight of the drink must accompany the weight of the dish, and it is necessary to take into account all of the elements that compose it, how to prepare it, sauces, etc.
