La Brea Bakery gives advice on grazing boards during the holidays

For those looking for a new take on a fun vacation this season, La Brea Bakery explains how to take deli boards to the next level in the form of pasture boards.

Chef Jonathan Davis of La Brea Bakery recommends the following for a no-bake, ready-to-eat dining board with bites, dips and sauces:

• Use colors and textures – Add bright colors to your table with fresh fruits and vegetables; add texture with creamy yogurt or dips, nuts or crunchy granola.
• Rely on Easy Protein – Arrange thin slices of cheese, ham and salami on a plate for palate-pleasing protein that can be eaten on its own or made into a sandwich. Try the smoked salmon and cream cheese with capers. Include hard-boiled eggs if your event is earlier in the day.
• Serve Freshly Baked Bread – Entice guests into the kitchen with the aroma of fresh to-go breads, like turmeric sunflower rolls, sliced ​​multigrain bread, or a more traditional French baguette.
• Add Something Sweet – Save desserts for later while adding a touch of sweetness with Cranberry Nut Bread, La Brea Bakery’s most popular seasonal bread.
• Choose Fun Themes – Arrange the elements in a seasonal shape to make them part of the theme of your party.
• Choose your surface – Use a large, flat piece, such as a baking sheet, dish, or cutting board, then cleverly layer, arrange, and stack.
• Save Visually Interesting Containers – Find fun, mismatched bowls or other containers to add dimension and color to your board.

“People are pressed for time while on vacation,†says Chef Davis. “Whether it’s trying to connect with friends and family or cooking meals. Pasture boards offer a new way of entertaining that is simple, stylish and extremely versatile. This limits preparation time and emphasizes flavors.