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I want to serve a meat and cheese appetizer plate at my next backyard dinner party. Any ideas?
It is a good idea to give the plate some variety as far as flavors, textures and colors. It really is limitless. At Bistro Vendôme we have the Plateau Provençal, which has a variety of charcuterie items (cured meat, fresh and smoked sausages, pates, hams and so forth), a selection of fine cheeses, marinated cucumbers, artichokes, a white bean salad, cornichons, olives, rose jam, horseradish crème fraiche and Dijon mustard. And of course a great glass of wine is always a good idea.
Chef Matt Anderson, Bistro Vendôme, 303-825-3232,
