sh i D THE
FOOD AND RECIPES
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ometimes buffets get a bad rap. Traditionally, buffets are a catchall approach to feeding lots of people lots of food. But, remove the chafing dishes and big silver spoons, and you essentially have a grazing table. It’s the same concept but with a modern and fun approach to serving snacks, appetizers, meals, and desserts. The idea is as old as food itself and can be seen in many different forms throughout history, from the grand buffet displays at weddings to your high school cafeteria. The aim is to encourage a communal experience and offer food that’s easily and equally available to all guests, without making them stand in line!
Amazing Grazing BY JASSON RUSSELL, culinary entreprenuer and former manager of culinary operations at The Cloister, Sea Island Photos by PROPER PINES PHOTOGRAPHY from Main Street Blackshear’s “Battle of the Boards” SHOWCASING THE REGION’S PERSONALITY
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