{"id":30396,"date":"2023-04-24T10:27:26","date_gmt":"2023-04-24T14:27:26","guid":{"rendered":"https:\/\/gfs.ca\/?p=30396"},"modified":"2025-12-23T15:57:33","modified_gmt":"2025-12-23T20:57:33","slug":"no-ones-bored-with-boards","status":"publish","type":"post","link":"https:\/\/gfs.ca\/en-ca\/ideas\/no-ones-bored-with-boards\/","title":{"rendered":"No One\u2019s Bored With Boards"},"content":{"rendered":"\n

Communal eating has returned, and board builds are full of possibilities for creating something the whole table can enjoy.<\/p>\n\n\n\n

Charcuterie boards have been around for years and remain popular. As a shared board, it\u2019s like a grazing table with something for everyone. For restaurant operators looking to expand on the concept, the possibilities are as abundant as the food on the board.<\/p>\n\n\n\n

\u201cWhen charcuterie boards first came out, we immediately tried to think of what\u2019s next,\u201d said Gordon Food Service\u00ae Culinary Specialist Erin Copeland, based in Houston.<\/p>\n\n\n\n

Boards have a visual appeal and offer high margins, says Culinary Specialist Kevin Green. They also invite guests to try something unique to your operation.<\/p>\n\n\n\n

\u201cI love charcuterie boards. When my wife and I go out to eat, we often try them,\u201d Green said. \u201cIt\u2019s really an opportunity to see what chefs are doing to be creative.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

A Drawing Board Full of Ideas<\/h2>\n\n\n\n

Our Gordon Food Service experts have lots of ideas and observations about board builds. Some examples:<\/p>\n\n\n\n

Sea-cuterie boards.<\/strong> Feature smoked salmon or eel, whitefish spread or crab dip, sashimi tuna, blackened shrimp, anchovy-wrapped olives, calamari, etc.<\/p>\n\n\n\n

\u201cWhen people go out to eat it\u2019s an occasion, so they are likely to choose something creative that they wouldn\u2019t try at home,\u201d Toronto-based Culinary Specialist David Evans said.<\/p>\n\n\n\n

Veg-cuterie boards. <\/strong>Offer natural or pickled veggies, such as peppers, cauliflower, rainbow carrots, radishes, snap peas, cucumber slices, hummus with everything bagel seasoning, beet dip, etc.<\/p>\n\n\n\n

\u201cRight now, restaurants are scaling down on ingredients, but vegetables are always in the picture,\u201d said Michael Viloria, a culinary specialist out of Vancouver, British Columbia. \u201cThey are appealing because they provide value and a great sharing experience.\u201d<\/p>\n\n\n\n

Cheese boards.<\/strong> Use a local pub\u2019s beer to create cheese dip, and serve examples from local dairies or cheesemongers. An upscale version can include wedges \u2014 a firm cheese, a soft cheese, and a sharp (or tangy) cheese. Accompany with crackers, a baguette, dried fruits, etc.<\/p>\n\n\n\n

\u201cThink of boards as a larger format appetizer,\u201d Boston-area Culinary Specialist Derek Seigfried said. \u201cAnd a lot of great cheese comes from the Mediterranean region, so it can be part of the progression to other flavours on the menu.\u201d<\/p>\n\n\n\n

Breakfast boards.<\/strong> Waffle bites, French toast sticks, mini muffins, hard-boiled eggs, candied bacon, bagel wedges, cream cheese, strawberries, raspberries, blueberries, Nutella, granola \u2026 the list goes on.<\/p>\n\n\n\n

\u201cIt\u2019s kind of a blank palette to add accompaniments that appeal to the eye,\u201d Copeland said. \u201cAnd that circles back to social media. Everyone likes to take pictures of the food, so make it Instagrammable.\u201d<\/p>\n\n\n\n

Dessert boards. <\/strong>Create a chocolate-lovers delight with chocolate chips, cookies, cupcake bites, brownies, cheesecake, etc. Or call on berries and fruits, served with whipped cream or chocolate dip.\u00a0<\/p>\n\n\n\n

\u201cAllow people to have a taste of your dessert menu, or use it to satisfy customers who crave something sweet and want to treat themselves,\u201d Evans said.<\/p>\n","protected":false},"excerpt":{"rendered":"

Charcuterie boards and their spin-offs can fit any appetite and please any party.<\/p>\n","protected":false},"author":20,"featured_media":30397,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,113],"tags":[],"class_list":["post-30396","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-university"],"acf":[],"yoast_head":"\nNo One\u2019s Bored With Boards | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Revitalize your appetizer menu with creative charcuterie board menu ideas. 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