Arlington Eats: Preparing Your Super Bowl Spread
By Office of Communication
Posted on January 31, 2020, January 31, 2020

Let's face it. The Super Bowl is as much about the food as the football. And while the classics are always in style, it's also nice to give them an elevated look.

In this month's Arlington Eats, host Andrew Tanielian visits with Amy Rayford, owner of The Grazing Fig. The company creates beautiful cheese and charcuterie boards.

Rayford says meat and cheese is usually a must. But modern spreads now include breads, dips and pretty much anything that qualifies as finger food. And while it may take some time to put your board together, you'll get that time back when guests arrive.

"You don't have to have someone bringing out the appetizers to people. They have this one stationary spot where they can pick at it throughout the night," Rayford said. 

Rayford also provided tips for a Super Bowl board, including:

  • Start with the cheese, as this will be the cornerstone of most boards
  • Don't be afraid to layer flavors. For example, honey works well on top of softer cheeses like Feta
  • Roll meat slices to give them depth, and spread them out like a river running through the board

Click here to learn more about The Grazing Fig.

Meat and cheese board

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