In 15th-century France, charcuterie referred to the art of preparing cured meats. Fast forward 600+ years and charcuterie has evolved into a catch-all phrase describing meats, cheeses, nuts, fruits, and spreads artfully decorated on a board.  The cheese is often a favourite feature of a charcuterie board, elevating the flavour of the other ingredients. Customers are looking for a taste of luxury from their charcuterie board cheeses, but they also tend to favour the familiar. If you’re not sure which types of cheeses to include, we have you covered. Use these gourmet yet well-known luxury fromages as the foundation of your cheese board menu.

1. BURRATA

Burrata (pronounced br-aa-tuh) is a fresh cheese from Italy’s Puglia region. The traditional method of making Burrata involves stretching fresh mozzerella curds into a pouch-like shape, which is then filled with a mixture of cream and torn mozzarella pieces. The pouch is carefully sealed to create a smooth outer layer, resulting in a cheese that is both visually stunning and incredibly delicious. Burrata has a soft, silky exterior filled with a creamy and slightly stringy interior that oozes out when sliced open, adding a luxurious and indulgent element to any charcuterie board. It has a delicate and milky flavour that is complemented by a slight tanginess. 

For optimal creaminess, let the burrata come to room temperature before serving. Cut into the cheese to reveal the velvety centre, and allow it to ooze onto the plate for a visually appealing presentation. Sprinkle sea salt and drizzle extra virgin olive oil  over burrata to enhance its delicate flavours. It pairs beautifully with fresh fruits like figs, peaches, or cherries. Nuts such as walnuts or almonds provide a crunchy texture that complements the smoothness of burrata. For a more robust flavour profile, consider serving burrata with roasted vegetables like eggplant or zucchini. Crispy crostini is also an excellent choice. When selecting a wine to accompany burrata, opt for a light and crisp white wine such as Pinot Grigio or Sauvignon Blanc. If you prefer red wine, choose a light-bodied red like Pinot Noir or Beaujolais to complement the cheese’s creamy richness.

2. PARMESAN

Originating from Italy, Parmesan is a hard, granular cheese that is typically aged for 12 to 36 months. It is made from cow’s milk and has a pale yellow colour with a sharp, nutty taste. 

To serve Parmesan on your charcuterie board, it is best to cut it into small wedges or cubes to make it easy for guests to enjoy. You can also shave or grate Parmesan over other foods to add a burst of flavour. Serve Parmesan at room temperature to allow its flavours to fully develop and provide the best tasting experience for your guests. It complements cured meats like prosciutto di Parma and salami, as well as fruits such as grapes, pears, strawberries, and apples. Parmesan also pairs nicely with honey, balsamic vinegar, and olives, adding depth and complexity to your charcuterie board. For wine pairings, Parmesan cheese complements medium to full-bodied wines such as Chianti, Merlot, and Cabernet Sauvignon. These wines help balance the sharpness of the cheese and enhance its flavours, creating a harmonious tasting experience.

3. GRUYERE

Originating from the Gruyeres (groo-yehr) district in Switzerland, gruyere is an Alpine-style semi-hard cow’s milk cheese. Made from raw cow’s milk, gruyere is aged for a minimum of five months, developing its signature nutty and slightly funky flavour profile. During the aging process, the cheese is regularly turned and brushed with a saltwater brine, contributing to its unique texture, taste, and funky smell. As a type of “stinky cheese”,  gruyere emits a strong, earthy scent, but don’t let its pungent aroma fool you. The flavour of gruyere combines nutty, savoury, and slightly sweet notes with a hint of earthiness. Its firm, dense, and granular consistency makes slicing and grating easy.

Gruyere is an excellent melting cheese, making it a classic choice for quiches, so consider adding mini gruyere quiches to your breakfast board. On a traditional charcuterie board, baked gruyere in puff pastry is a more complex alternative to baked Brie. The cheese’s savoury flavour contrasts well with fruits such as apples, pears, and dried apricots. Walnuts, hazelnuts, and almonds bring out the nutty notes of gruyere. Crusty bread or cured meats like bundnerfleisch (air-dried Swiss beef), speck, and salami are also excellent pairing choices. Its rich flavour profile pairs well with white wines such as Chardonnay or Sauvignon Blanc, as well as red wines like Pinot Noir or Merlot. The acidity and fruitiness of these wines enhance the flavours of the cheese, creating a delightful sensory experience for those enjoying a charcuterie board featuring gruyere.

4. BRIE

Originating from the Ile-de-France, Brie is a soft cow’s milk cheese with a bloomy rind. Brie (pronounced bree) has a smooth and creamy texture with a slightly firm outer layer that gives way to a gooey interior as it ripens. It’s known for its rich, buttery taste underscored by umami and mushroom notes. When serving Brie, a cheese knife with a thin blade and a sharp edge helps cut through the soft interior and rind without squishing the cheese. A cheese knife with a forked tip is also helpful for serving individual portions of Brie with ease. To achieve the ideal serving temperature, remove the cheese from the refrigerator at least 30 minutes before serving so it softens and reaches its peak flavour profile.

The creamy texture and mild flavour of Brie make it a crowd-pleaser that complements both savoury and sweet components on a charcuterie board. Try drizzling hot honey over the Brie for a swicy complement to its creamy, mild flavour. Fruit preserves such as fig jam or apple butter are also excellent Brie enhancers, especially when scooped on a baguette slice or crunchy crackers. You can also serve it alongside fresh fruits like apples, grapes, pears, and berries. For savoury accompaniments, classic cured meats like prosciutto or salami work wonderfully, as do briny olive varieties such as kalamata, Castelvetrano, or picholine. 

5. MANCHEGO

Originating from the La Mancha region of Spain, mancheg is made from sheep’s milk and has a distinct flavour and texture. To make Manchego, the milk is curdled using animal rennet and then pressed into moulds to form its characteristic cylindrical shape. The cheese is then aged for a minimum of 60 days, with some varieties aging for up to two years, resulting in different flavour profiles. In general, manchego is known for its nutty and slightly tangy flavour, with hints of grassiness from the sheep’s milk. Its high butterfat content (nearly double that of cow’s milk cheese) creates a creaminess that balances its bold flavour. Its texture is firm and slightly crumbly, making it easy to slice and serve on a charcuterie board. 

Manchego (pronounced man-chay-gow) requires a cheese knife with a sharp blade to cut through its firm texture. It should be served at room temperature to allow its flavours to develop. Manchego’s robust taste can stand up to other bold flavours, making it a versatile cheese for pairing. Spicy meats and cured ham varieties such as jamon Iberico, chorizo, sopressata, and Serrano ham are all excellent meat pairing choices on a charcuterie board. Other Spanish tapas favourites like marcona almonds, olives, croquettes, patatas bravas, and pan con tomatoes create an authentic Spanish charcuterie board. For wine pairings, manchego complements Spanish wines such as Tempranillo or Rioja, as well as white wines like Albarino or Verdejo.

6. CHEVRE

Chevre (pronounced SHEV-ruh)) is a type of goat cheese that adds a unique touch to any charcuterie board. Originating from France, chevre has gained worldwide recognition for its unique flavour profile and creamy texture. Containing less lactose than cow’s milk cheese, chevre can be a good option for those with lactose sensitivities,  but not for those with a dairy allergy. To make chevre, fresh goat’s milk is curdled and drained, resulting in a soft and spreadable cheese. It’s then aged for a short period, typically a few days to a few weeks, to develop its distinct, tangy flavour. Chevre can also be flavoured with herbs, spices, or fruits for additional depth. 

For serving chevre, a cheese knife with a narrow blade and a sharp point allows for precise slicing, maintaining the integrity of the cheese’s texture. Chevre has a tangy and slightly acidic flavour with earthy undertones, offering a refreshing addition to a charcuterie board. Its creamy, smooth texture is easy to spread on crackers or bread. Chevre pairs well with a variety of foods, including honey, figs, olives, and various nuts, adding a burst of flavour to each bite. When it comes to wine pairings, chevre complements crisp white wines such as Sauvignon Blanc or Pinot Grigio. The acidity of these wines balances the tanginess of the cheese, creating a harmonious combination for your palate. 

7. HAVARTI

Havarti is a semi-soft cow’s milk cheese that originated in Denmark. This creamy cheese (pronounced huh-vaar-tee) is named after the Havarthigaard farm, where it was first crafted in the mid-19th century. It’s known for its smooth, buttery texture and mild, slightly tangy flavour. To make Havarti, fresh cow’s milk is pasteurized and then mixed with a starter culture and rennet to begin the cheese-making process. The cheese curds are cut, drained, and pressed into moulds before being aged for several months. 

Havarti’s mild and slightly tangy flavour makes it a popular choice for charcuterie boards, where it can complement a variety of meats, fruits, and nuts. The buttery texture of Havarti also makes it easy to spread on crackers or bread; consider adding some honey or fruit preserves to complement its mild flavour profile. Havarti pairs nicely with crisp, acidic, and light-bodied white wines such as Chardonnay or Sauvignon Blanc. Its mild, buttery flavor complements dessert wines such as Moscato, late-harvest Riesling, or a fortified wine like port. To serve Havarti, it is best to use a cheese knife with a thin blade and a sharp edge. This type of knife creates clean cuts through the cheese without causing it to crumble or stick to the blade. 

8. SMOKED GOUDA

Originating from the Netherlands, Gouda Cheese  (pronounced goo-duh) is typically made from cow’s milk and comes in various forms, including the smoked variety. To create smoked Gouda, the cheese is first aged to develop its characteristic flavour and texture. It is then cold-smoked and exposed to vapor from wood chips or other sources. This smoking process imparts a rich flavour to the cheese, enhancing its overall taste. Smoked Gouda is semi-soft and smooth, making it easy to slice or cube for serving on a charcuterie board. 

Smoked Gouda is prized for its creamy, slightly sweet taste with a subtle smokiness that sets it apart from traditional Gouda cheese. Its flavour profile makes it a versatile option for pairing with cured meats such as prosciutto or salami, as well as fruits like apples or pears for a well-rounded charcuterie board experience. For wine pairings,  consider serving smoked Gouda with a medium-bodied red wine such as Merlot or a crisp white wine like Chardonnay; because their fruity and acidic notes enhance the rich, smoky flavours of the cheese. To serve smoked Gouda on your charcuterie board, consider using a cheese fork. This specialized utensil is designed with sharp prongs to easily pick up and serve cheese without altering its shape or texture. 

9. COMTE

Comte (pronounced kaam-tee) is a French cheese from the Franche-Comte region in eastern France. This semi-hard cheese is made from unpasteurized cow’s milk and boasts a rich history dating back to the 12th century. It’s produced in cooperatives known as fruitieres where local dairy farmers bring their milk to be transformed into this delectable cheese. To craft Comte, the milk is heated and curdled before being pressed into large wheels and aged for a minimum of four months to several years. The extended aging process contributes to Comte’s complex taste and distinctive texture. Comte is firm yet supple with a smooth, creamy mouthfeel. Its flavour profile ranges from savoury to slightly sweet, with a lingering nuttiness that adds depth to any dish.

Thanks to its nutty flavour, Comte pairs well with almonds, pistachios, and cashews. It complements salty cured meats like pancetta, soppressata, and salami. Take a sweet turn and try pairing Comte with dark chocolate, candied nuts, or chutneys. To properly serve and enjoy Comte, it is recommended to use a hard cheese knife with a sharp blade and a sturdy handle. This type of knife allows for clean cuts through the firm texture of the cheese, ensuring a perfect presentation on your charcuterie board. When selecting a type of wine to pair with Comte, opt for a medium to full-bodied wine such as Chardonnay, Pinot Noir, or Beaujolais to complement the cheese’s flavours without overpowering them.

10. MIMOLETTE

Originating from France, specifically the northern regions of Normandy and Picardy, Mimolette is known for its distinctive orange hue and complex flavour profile. This cheese (pronounced mee-moh-lett) is made from cow’s milk and undergoes a meticulous aging process that can last up to 24 months. During this time, the cheese develops a hard, crumbly texture with small crystals that add a delightful crunch to each bite. Mimolete’s rich and nutty taste with hints of caramel and butterscotch make it a versatile option for charcuterie boards.

For its flavours to fully bloom, Mimolette is best served at room temperature. Use a sturdy cheese knife with a sharp edge to cut through its firm texture. It pairs well with dried fruits, nuts, and crusty bread. For a truly decadent appetizer pairing, slather a crostini with Pistacchiosa and a slice of Mimolette. Pistacchiosa is a sweet spread made with Sicilian pistachios, sugar, and extra virgin olive oil. For wine pairings, Mimolette complements both red and white wines. Choose a bold red wine like Cabernet Sauvignon or Bordeaux. Sparkling white wines like champagne can also enhance Mimolette’s flavour.

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CHEESE BOARD TIPS

When preparing a charcuterie board, it is essential to pay attention to the cheese selection and presentation. Follow these cheese board tips to ensure you have the ideal serving sizes, preparations, and presentations for your guests.

• Serve Cheeses at Room Temperature: To fully appreciate the flavours and textures of the cheeses, it is recommended to serve them at room temperature. Take the cheeses out of the refrigerator about 30 minutes to an hour before serving to allow them to soften and develop their full flavour profiles. 
• Standard Serving of Cheese per Person: When planning the quantities of cheese for your charcuterie board, a standard serving size is approximately 2 to 3 ounces of cheese per person. This amount allows guests to sample a variety of cheeses without overwhelming their palates. Consider offering a selection of cheeses with different flavours and textures to cater to various preferences.
• Presentation: Arrange the cheeses on the board in an aesthetically pleasing way. Consider different shapes and sizes for visual appeal. Labelling the cheeses can also be helpful for guests who may not be familiar with the varieties.
• 3-3-3-3 Rule: The 3-3-3-3 Rule is a formula for making the perfect charcuterie board. To achieve a 3-3-3-3 board, include 3 cheeses, 3 meats, 3 starches (crackers, breads, pretzels), and 3 accompaniments (fruit, dips, nuts).

In a professional kitchen, the hierarchy of chefs is essential for maintaining organization, discipline, and efficiency. This structured system, known as the brigade de cuisine, was developed by Auguste Escoffier in the late 19th century and remains a cornerstone of modern kitchens. Here are the 10 top types of chefs, organized by rank and responsibility:

1. Executive Chef (Chef de Cuisine)

The executive chef is the highest-ranking individual in the kitchen. Responsible for the overall management of the kitchen, this chef designs the menu, manages budgets, oversees food quality, and ensures smooth kitchen operations. In large establishments, the executive chef may rarely cook and instead focus on administrative and supervisory duties.

2. Sous Chef (Deputy Chef)

Directly beneath the executive chef, the sous chef acts as the second-in-command. They oversee day-to-day operations, coordinate kitchen staff, and step in during the absence of the executive chef. A good sous chef must be highly skilled, organized, and able to handle pressure.

3. Chef de Partie (Station Chef)

The chef de partie manages a specific section of the kitchen. Depending on the size of the restaurant, there may be several chefs de partie, each specializing in a particular type of dish or technique. They are experts in their area and ensure their team delivers consistent, high-quality dishes.

4. Saucier (Sauce Chef)

The saucier is in charge of making sauces, soups, and stews. This role is considered one of the most prestigious among station chefs due to the complexity and importance of sauces in fine dining. In smaller kitchens, this role may be combined with others.

5. Poissonnier (Fish Chef)

This chef specializes in preparing and cooking fish and seafood. The poissonnier must understand the nuances of different types of fish, including how to clean, fillet, and cook them to perfection.

6. Rôtisseur (Roast Chef)

The rôtisseur handles roasted, grilled, and braised meats. They are responsible for meat preparation, including marinating and slow-cooking processes. In some kitchens, they may also oversee carving and plating meat dishes.

7. Garde Manger (Pantry Chef)

This chef manages cold dishes such as salads, pâtés, terrines, and cold appetizers. In high-end kitchens, the garde manger may also be responsible for decorative platters and presentations for buffets or banquets.

8. Pâtissier (Pastry Chef)

The pâtissier specializes in baked goods, pastries, and desserts. This role requires precision, creativity, and knowledge of baking techniques. In large establishments, pastry chefs may lead a team of bakers and confectioners.

9. Tournant (Relief Chef or Roundsman)

The tournant is a versatile chef who fills in wherever needed. They must be proficient in all stations and capable of stepping into any role to ensure operations continue smoothly, especially during staff shortages.

10. Commis Chef (Junior Chef)

Commis chefs are entry-level cooks working under the chef de partie. They assist with basic tasks such as chopping, prepping ingredients, and maintaining cleanliness. This role is an essential training position for those starting their culinary careers.

This hierarchy allows professional kitchens to function efficiently, ensuring each role supports the others while maintaining high standards of food quality and service.

Hot toddies bring warmth and cheer, making them a fun favourite during cold seasons. They’re perfect for cozy gatherings and around a fire. Crafting a hot toddy feels like a mini ritual—steamy mug in hand, comforting aromas rising. It’s also fun to serve guests a drink that feels both luxurious and homemade. Whether for relaxation or socializing, a hot toddy turns any chilly evening into a cozy celebration.

We’ve rounded up 3 of the best recipes…

Lemon Hot Toddy

If you have bourbon, honey, lemon, and hot water, you can have a superlative toddy in just a few minutes. This classic hot toddy is the perfect winter drink to make at home, even when your bar collection is spare. A mix of boiling water, whiskey, honey, and lemon juice, it’s a cozy way to warm up on a cold night.

INGREDIENTS:

2 Shots whiskey or bourbon Get some pretty good quality. You’re sick! You deserve the best!

1½ tablespoons honey

4 shots water

2 teaspoons lemon juice

1 cube crystallised ginger optional

1 slice fresh lemon for garnish

DIRECTIONS:

Mix together whiskey, water, and lemon juice in a microwave-safe bowl. Microwave for 1 minute, or until it’s piping hot. Stir in the honey, and drop in the ginger if using. Garnish with a lemon slice and enjoy–you and your cold deserve it!

Raspberry and Thyme Hot Toddy Punch

A crowd pleaser! Serve this deliciously warming hot toddy punch to welcome guests in from the cold or along with dessert at the end of big hearty meal.

INGREDIENTS:

4 black tea bags, preferably English Breakfast

1 lemon, thinly sliced

1 orange, thinly sliced

1/4 cup sugar

1 tablespoon cloves

12 sprigs thyme; plus more for serving (optional)

1 1/2 cups raspberry liqueur, such as Chambord

1 1/2 cups whiskey, preferably rye

1/4 cup fresh lemon juice

DIRECTIONS:

Bring 10 cups water to a boil in a large pot. Reduce heat and bring to a simmer. Add tea bags, lemon and orange slices, sugar, cloves, and 12 thyme sprigs; simmer, covered, 10 minutes. Remove from heat; discard tea bags. Stir in raspberry liqueur, whiskey, and lemon juice. Divide among mugs and garnish with thyme sprigs, if desired.

Maple Syrup Hot Toddy

For this classic cocktail, you’ll just need hot water, whiskey, maple syrup, and lemon. It’s light and hydrating rather than overwhelmingly sweet.

INGREDIENTS:

2 Shotes Whisky

1 Shot Lemon juice

Maple syrup

4 Shots Hot water

2 Lemon wedges

1 Cinnamon stick

Star anis

DIRECTIONS:

In a mug, stir together the hot water, whiskey, lemon juice, and syrup until the syrup dissolves. Taste and adjust as desired. Garnish with the …

Pairing food and wine is both an art and a science. While there are no strict rules, certain guidelines can elevate the dining experience by enhancing flavors, balancing tastes, and creating harmony between the dish and the drink. Here are some key tips for successful food and wine pairing:

1. Balance the Weight

One of the most important principles is matching the weight or body of the wine with the weight of the food. A rich, heavy dish like beef stew pairs best with a full-bodied wine like Cabernet Sauvignon or Syrah. In contrast, lighter dishes such as grilled fish or a fresh salad are better complemented by light-bodied wines like Sauvignon Blanc or Pinot Grigio. The idea is to ensure one doesn’t overpower the other.

2. Match Acidity

Acidic foods need acidic wines. For example, tomato-based dishes pair wonderfully with wines that have bright acidity, such as Chianti or a dry Riesling. If a wine is too soft in acidity and the food is very tangy, the wine can taste dull or even flabby. On the other hand, an acidic wine can bring out freshness in a rich or creamy dish, acting like a palate cleanser.

3. Complement or Contrast Flavors

You can either complement flavors in the food and wine or contrast them for a more dynamic experience. A classic complementary pairing is a buttery Chardonnay with a creamy pasta dish—both share rich, smooth textures. For contrast, consider a spicy Asian dish with a slightly sweet wine like Gewürztraminer or an off-dry Riesling; the sweetness balances the heat and enhances the overall flavor.

4. Consider the Sauce

When pairing wine, it’s often more important to focus on the sauce than the protein. Chicken in a rich mushroom cream sauce calls for a very different wine than grilled chicken with lemon and herbs. The first might match well with a barrel-aged Chardonnay, while the second is better suited to a crisp Sauvignon Blanc.

5. Tannins and Proteins

Tannins, found in red wines like Cabernet Sauvignon, Malbec, and Nebbiolo, bind with proteins and fats, softening their bitterness and bringing out the wine’s fruit character. This is why tannic reds work so well with steaks or lamb. However, if the dish is low in fat, like grilled vegetables or fish, high-tannin wines can feel harsh or drying.

6. Sweetness and Spice

When it comes to spicy foods, off-dry (slightly sweet) wines are a smart choice. The sweetness can tame the heat and prevent the alcohol from intensifying the spice. This makes wines like Moscato or off-dry Rieslings excellent with Thai or Indian dishes.

7. Match Intensity

Delicate dishes work best with subtle wines, while robust foods demand bold wines. A seared tuna steak might shine with a light Pinot Noir, while a hearty lasagna stands up to the richness of a Zinfandel.

8. Experiment and Have Fun

While guidelines help, personal preference should always be the final judge. Wine and food pairing is subjective, and exploring different combinations can lead to delightful surprises. Hosting a tasting with small plates and a variety of wines is a great way to discover new favorites.

Ultimately, the best pairings are those that enhance both the wine and the dish, creating a cohesive and enjoyable experience.

Kick off Father’s Day with a breakfast that Dad will love. Whether you’re having an early bird breakfast for an activity-filled day ahead or a laid-back brunch, you can’t go wrong with these Father’s Day breakfast ideas. No matter what you choose to make, you can be sure he will enjoy it because it was made with love!

Try these delicious Recipes

Italian Brunch Torte

This torte makes a statement! Piled high with eggs, salami, deli ham, provolone, spinach, mushrooms and roasted sweet red peppers, it’s encased in crescent roll dough and baked for a little over an hour. Make sure you have a sharp, long chef’s knife to cut all the way through all those layers!

Ingredients for Italian Brunch Torte

• Refrigerated crescent rolls: Instead of shaping the dough into individual rolls, you’ll press the dough together in flat layers to form the torte’s bottom and top crusts.
• Spinach and mushrooms: Baby spinach and sliced mushrooms are cooked in a touch of olive oil to create a veggie layer that lightens the hearty meat and cheese layers. White button and cremini mushrooms are good options.
• Egg filling: Beating eggs with grated Parmesan cheese, Italian seasoning and pepper ensures that every bite of this Italian torta is flavourful.
• Deli ham: You will layer the deli ham with other meats and cheeses, so it’s best to opt for thinly sliced deli ham rather than a thicker-cut spiral ham.
• Hard salami: Hard salami has a bolder flavor than Genoa salami, making it the better choice for this multi-layered recipe. If you get it from a deli counter, ask for thin slices that have a similar width to the ham.
• Provolone cheese: Salty and slightly tangy, sliced provolone cheese adds flavor and a creamy, melty factor. You could substitute sliced mozzarella but not fresh mozzarella—fresh has too much water for this Italian torta recipe.
• Roasted sweet red peppers: Jarred roasted red peppers are best.

Directions

Step 1: Bake the Crust. Place a greased springform pan on a double thickness of heavy-duty foil. Securely wrap the foil around the pan. Unroll one tube crescent dough and separate it into triangles.

Step 2: Prepare the Spinach Mixture. While the crust bakes, in a large skillet, heat the oil over medium-high heat. Add the spinach and mushrooms. Cook and stir until the mushrooms are tender. Drain on several layers of paper towels, blotting well.

Step 3: Whisk the Egg Mixture. In a large bowl, whisk six of the eggs with the Parmesan cheese, Italian seasoning and pepper.

Step 4: Assemble the Italian Torte. Layer the crust with half the ham, salami and provolone cheese. Add half the red peppers and the spinach mixture. Pour half the egg mixture over top. Repeat the layers. Top with the remaining egg mixture.

Step 6: Add the Top Crust. On a work surface, unroll and separate the remaining crescent dough into triangles. Press them together to form a circle and seal the seams. Place the dough over the filling. Whisk the remaining egg and brush it over top of the dough.

Step 5: Bake the Italian Torte. Bake, uncovered for 1 hour to 1 hour and 15 minutes, covering the pan loosely with foil if needed to prevent overbrowning. Carefully loosen the sides from the pan with a knife, then remove the rim from the pan. Let stand for 20 minutes.

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Gourmet Waffles

This is a classic, just like Dad. Even though waffle makers are a one-trick pony, they prove their worth every time we get to pull out crispy, golden waffles and then douse them in our favorite toppings.

Ingredients for Waffles

• All-purpose flour: We want these waffles to come out perfectly: not too dense but not too flimsy.
• Sugar: You’ll need only 1 tablespoon granulated sugar for this waffle recipe. It’s just enough to help the waffles brown and crisp up without making them sweet.
• Baking powder: Thanks to baking powder and egg whites as leavening agents, these waffles become gorgeously fluffy once they’re baked.
• Eggs: All three eggs will need to have their whites separated from the yolks.
• Milk: We prefer to use 2% milk in these waffles, but you can swap in whole milk, heavy cream or buttercream instead.
• Canola oil: We add richness to this waffle recipe with canola oil, but you can use melted butter if you prefer.
• Cinnamon cream syrup: We absolutely love pouring this cozy cinnamon cream syrup all over waffle recipes. All you need to do is boil evaporated milk, light corn syrup, a bit of sugar, cinnamon, vanilla and water until it’s thickened.

Directions

Step 1: Make the batter. In a bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the egg yolks, milk and canola oil. Stir the wet ingredients into the dry ingredients just until moistened.

Step 2: Fold in the Egg Whites. In a small bowl, use a hand mixer with clean beaters to beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter just until no white streaks remain. Don’t overdo it or you’ll knock out too much air.

Step 3: Bake the waffles. Now it’s time to break out your best waffle maker. Thoroughly preheat it so the waffles can begin to crisp as soon as the batter touches the pan. Bake the waffles in the waffle maker according to the manufacturer’s directions.

Step 4: Finnish with Cinnamon syrup. While the waffles are baking, make the cinnamon cream syrup by combining the sugar, corn syrup and water in a saucepan. Bring the mixture to a boil over medium heat, and cook and stir until thickened, about two minutes. Remove the saucepan from the heat, then stir in the milk, vanilla and cinnamon.

Serve the warm cinnamon cream syrup with the warm waffles. Scatter fresh berries all over if desired.

Shakshuka

Shakshuka is a vibrant egg dish that originated in North Africa and was popularized in the Middle East. This one skillet meal features poached egg atop a savoury tomato sauce seasoned with spices. It’s a comforting and nutritious breakfast or brunch option, perfect for a cozy weekend at home.

Ingredients for the Shakshuka

• Olive oil: Olive oil provides a rich and smooth texture when sauteing the vegetables. It also adds a subtle flavour that enhances the overall taste of the shakshuka.
• Onion and garlic: Chopped onions and minced garlic add a savoury aroma and flavour to the sauce and become tender and slightly caramelized when sauteed.
• Cumin and chili powder: Ground cumin introduces a warm, earthy flavor characteristic of Middle Eastern cuisine. It complements the tomatoes and enhances the overall seasoning of the dish. Chili powder brings a subtle kick of heat.
• Pepper and salt: Black pepper adds mild heat and spice to the shakshuka, while salt enhances each ingredient, making them taste more pronounced.
• Sriracha: For those who enjoy a spicier kick, hot pepper sauce adds extra heat and flavour.
• Tomatoes: Chopped fresh tomatoes are the star of the sauce, providing a juicy and slightly tangy base. They break down while cooking to create a rich and flavourful sauce.
• Eggs: Eggs are poached directly in the tomato sauce. The runny yolks mix with the sauce, creating a luscious texture.
• Cilantro: Cilantro adds a fresh and herbaceous note. It’s sprinkled on top before serving for a burst of color and flavour.
• Pita: Toasted pita bread is the perfect accompaniment for scooping up the flavourful sauce and runny egg yolks.

Directions

Step 1: Make the Sauce. Heat oil over medium heat in a large cast-iron or other heavy skillet. Add the onion and cook until tender, about four to six minutes. Add garlic, seasonings and chili sauce, if you desire some heat. Cook for 30 seconds, add tomatoes and keep cooking until the mixture is thick, three to five minutes.

Step 2: Poach the Eggs. Make four wells in the vegetable mixture with the back of a spoon. Break one egg into each well, cover the pan and cook until the egg whites are completely set and the yolks begin to thicken but are not hard, about four to six minutes. Sprinkle with cilantro and serve with pita bread.

Starting a buffet isn’t an easy feat. There is so much to consider like the painstaking decision of theme and serveware as well as the design of your unique table display . Trust us, we’ve seen so many buffets and the ones that are the most successful all share a winning formula which we share below.

Find Might in Height

Dynamic presentation is what will transform your buffet table from good to great. Just like with normal table settings, you can create unique centrepieces by using varying height as your guiding principle. Not only does this make your display more appealing to the eye by adding dimension but it also allows you to creatively work with space, clearing up clutter by adding tiered display stands.

You Name It!

Note holders on a buffet offer several practical benefits. They serve as a convenient way for guests to identify dishes and ingredients, especially in larger spreads. This can be particularly helpful for dietary preferences or restrictions. Note holders also enhance the overall presentation of the buffet, adding a touch of elegance and organization. By keeping the buffet area tidy and allowing easy access to information, they ensure a smoother dining experience. Additionally, they help in maintaining a neat and professional look, making the event feel more polished and thoughtfully prepared.

Keep it Hygienic

A buffet dome offers several practical benefits for both hosts and guests. The domes helps preserve food’s freshness by protecting it from dust, insects, and contamination. In addition, buffet domes create an organized and visually appealing presentation, allowing guests to easily serve themselves without disrupting the flow of the event. For hosts, buffet domes reduce the frequency of food replenishment, ensuring a smoother and more efficient gathering. Core Catering Supplies domes are  made from durable, easy-to-clean materials, making them both a practical and hygienic choice. Overall, a buffet dome enhances convenience, aesthetics, and food safety, making it an essential tool.

Water it Down

Drink Dispensers create a clean and organized presentation, enhancing the buffet’s overall aesthetic. Add in some fruits and herbs for flavour and extra aesthetic appeal.  These dispensers are commonly used for juices, iced tea, or water, offering a convenient and hygienic way to serve drinks.

Is there a better way to start the day than with sunny orange rolls? We don’t think so either.

This recipe features tender, buttery spiral rolls with a hint of cinnamon and a perfectly gooey sweet orange marmalade centre. It looks quite complicated to make but if you follow our instructions you will need only 25 minutes hand time to create this decadent dish.

Ingredients

Orange Rolls

• 1 cup warm milk
• 1 (1/4-ounce) package active dry yeast
• 1 cup sugar
• 4 cups all-purpose flour
• 1/4 cup + 1/3 cup butter, melted
• 1 teaspoon table salt
• 1 teaspoon orange zest
• 2 large eggs, lightly beaten
• Vegetable cooking spray
• 2/3 cup orange marmalade
• 3/4 tablespoon ground cinnamon

Glaze

• 1 cup powdered sugar
• 2 tablespoons butter, melted
• 1 1/2 tablespoons milk
• 1/4 teaspoon orange extract

Directions

Gather your ingredients and bloom the yeast: 

Combine the milk, yeast, and 1 teaspoon of the sugar in a 1-cup glass measuring cup, stirring to dissolve yeast; let stand 5 minutes.

Prepare the dough: Combine the flour, 1/4 cup of the butter, salt, orange zest, eggs, and 3 tablespoons plus 2 teaspoons sugar in bowl of heavy-duty electric stand mixer.

Add the milk mixture; beat at low speed 1 to 2 minutes or until blended, using the dough hook attachment. Increase speed to medium-low and beat 5 minutes or until the dough is smooth (dough will be soft and slightly sticky).

Place the dough in a greased bowl; lightly greased top of dough with cooking spray.

Cover and let rise in a warm place, free from drafts, 45 minutes to 1 hour or until doubled in bulk.

Prepare filling: Combine the marmalade, remaining 1/3 cup butter, cinnamon, and remaining 3/4 cup sugar in a small bowl.

Shape the rolls: Punch the dough down. Turn out a light floured surface; roll into a rectangle.

Spread the marmalade mixture over the dough, leaving a border.

Roll up, jelly-roll fashion, starting at 1 long side.

Cut the dough into 15 slices.

Place in a well-greased a pan with sides touching.

Cover and let rise 45 minutes or until almost doubled in bulk.

While rolls bake, prepare glaze: Whisk together until blended 1 cup powdered sugar, 2 tablespoons melted butter, 1 1/2 tablespoons milk, and ¼ teaspoon orange extract. Makes 2/3 cup.

Preheat the oven to 180 degrees. Uncover the rolls, and bake 20 to 25 minutes or until light golden brown.

Remove from the oven, and cool slightly. Drizzle the glaze over the warm rolls.

Serve warm.