In Good Taste
BY HEATHER REID
ike fashion, food
goes through
phases. There
was a time when every brunch table had avocado toast with a poached egg perched just so. Cupcakes had their moment. So did kale chips, cronuts, and anything “deconstructed.” Lately, it’s been all about tinned fish boards, butter candles, and small-batch everything
But some things, like food on a stick, never really go out of style.
The other night we had friends over for a casual dinner of brats on the grill. For an appetizer, I made skewers of prosciutto, mozzarella, basil, and cherry tomatoes with a splash of fig vinegar. Another tray held sticks of sharp cheddar, strawberries, and grapes. I told myself it was because I didn’t want to cook, but really, there’s something deeply satisfying about arranging beautiful little bites. Something that makes you feel like a party could break out at any moment. We observed; if it were 2010, all these same ingredients would have been used as toppings for flatbread instead.
L