Proof of the Pudding Shines in National Culinary Review’s “Seacuterie Sensation”
Proof of the Pudding is thrilled to be featured in the November/December 2024 issue of the National Culinary Review. The article “Seacuterie Sensation” spotlights the growing trend of swapping traditional meats for fresh, flavorful seafood on charcuterie boards—a trend our very own executive chef Gunter Weber has mastered.
Ready to get inspired? The article also includes tips to help you create your show-stopping seacuterie board directly from our kitchen to yours:
Tips for Building a Great Seacuterie Board
- Keep it cold: Place seafood atop a bed of crushed or mini-ball ice and sprinkle with rock salt to encourage a slower melt.
- Jazz it up: Add fresh herbs, lemon wedges, and little bowls of unexpected condiments, dips, and tartare.
- Build it big: The fuller the board, the better. Start with the bigger items and fill the empty small spots with lemons, hot sauce, or herbs and other garnishes like caviar or fish roe, pickled onions, fresh cucumbers, or seaweed salad.
- Sauce it right: Try sauces like remoulade, sriracha mayo, soy dipping sauce, or more traditionally, Tabasco sauce.
- Add crunch: Add texture to your board with hearty crackers, saltines, or fried wonton crisps.
Dive into the full story here.
