Why Seacuterie Boards Are Swimming Their Way Onto Today’s Catering Menus
Move over charcuterie, there’s a new kid in town – the seacuterie boards. While this may be a new concept to some, the first seacuterie was served by Brooklyn Chef David Burke in 1988. It featured gravadlax – that cured salmon that’s been a Scandinavian staple for centuries – with a distinctly American twist. Burke’s […]
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