Set the Tone with Appetizers

Everybody shows up hungry, and somebody always shows up early. The greens still need another hour, the macaroni is resting, and the rolls haven’t even gone in the oven.

That’s the job of the appetizer board. It feeds the crowd just enough to keep the peace, gives folks a reason to gather in one spot, and tells everybody walking in the door that today is special.

Graze, don’t fill

The goal is a little something, not a meal. Keep portions small and flavors bold: a good cheese, a cured meat, something salty, something sweet, and something crunchy. Nobody should be too full for the main event.

Build it once, set it in the middle of the room, and let it do the hosting while you finish the kitchen.