{"id":24514,"date":"2023-04-24T09:21:53","date_gmt":"2023-04-24T14:21:53","guid":{"rendered":"https:\/\/gfs.com\/?p=24514"},"modified":"2025-12-23T15:57:47","modified_gmt":"2025-12-23T20:57:47","slug":"a-nadie-le-aburren-las-tablas","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/no-ones-bored-with-boards\/","title":{"rendered":"A nadie le aburren las tablas"},"content":{"rendered":"

Las comidas en compa\u00f1\u00eda han vuelto, y las bandejas de aperitivos ofrecen un sinf\u00edn de posibilidades para crear algo que pueda disfrutar toda la mesa.<\/p>\n\n\n\n

Las tablas de embutidos llevan a\u00f1os entre nosotros y siguen siendo muy populares. Al tratarse de una tabla para compartir, es como una mesa de picoteo en la que hay algo para todos los gustos. Para los propietarios de restaurantes que deseen ampliar este concepto, las posibilidades son tan abundantes como los alimentos que hay en la tabla.<\/p>\n\n\n\n

\u201cCuando aparecieron por primera vez las bandejas de embutidos, enseguida nos pusimos a pensar en cu\u00e1l ser\u00eda la siguiente tendencia\u201d, afirm\u00f3 Erin Copeland, especialista culinaria de Gordon Food Service\u00ae con sede en Houston.<\/p>\n\n\n\n

\u00abLas tablas tienen un gran atractivo visual y ofrecen unos m\u00e1rgenes elevados\u00bb, afirma el especialista culinario Kevin Green. Adem\u00e1s, invitan a los comensales a probar algo exclusivo de tu establecimiento.<\/p>\n\n\n\n

\u201cMe encantan las tablas de embutidos. Cuando mi mujer y yo salimos a comer fuera, solemos probarlas\u201d, dijo Green. \u201cEs una oportunidad estupenda para ver c\u00f3mo dan rienda suelta a su creatividad los chefs\u00bb.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Una mesa de dibujo llena de ideas<\/h2>\n\n\n\n

Nuestros expertos de Gordon Food Service tienen muchas ideas y observaciones sobre la composici\u00f3n de los consejos de administraci\u00f3n. Algunos ejemplos:<\/p>\n\n\n\n

Tablas de \u00abSea-cuterie\u00bb.<\/strong> Ofrece salm\u00f3n ahumado o anguila, crema de pescado blanco o salsa de cangrejo, sashimi de at\u00fan, gambas a la parrilla, aceitunas envueltas en anchoas, calamares, etc.<\/p>\n\n\n\n

\u201cCuando la gente sale a comer fuera, es una ocasi\u00f3n especial, por lo que suele optar por algo creativo que no se atrever\u00eda a probar en casa\u201d, afirm\u00f3 David Evans, especialista culinario afincado en Toronto.<\/p>\n\n\n\n

Bandejas de \u00abveg-cuterie\u00bb. <\/strong>Ofrece verduras naturales o encurtidas, como pimientos, coliflor, zanahorias de colores, r\u00e1banos, guisantes, rodajas de pepino, hummus con especias para bagel \u00abEverything\u00bb, salsa de remolacha, etc.<\/p>\n\n\n\n

\u201cEn estos momentos, los restaurantes est\u00e1n reduciendo la cantidad de ingredientes, pero las verduras siempre est\u00e1n presentes\u201d, afirm\u00f3 Michael Viloria, especialista culinario de Vancouver, Columbia Brit\u00e1nica. \u201cSon atractivas porque aportan valor y ofrecen una experiencia estupenda para compartir\u201d.\u201d<\/p>\n\n\n\n

Bandejas de quesos.<\/strong> Utiliza la cerveza de un bar de la zona para preparar una salsa de queso y sirve variedades de las lecher\u00edas o queser\u00edas locales. Una versi\u00f3n m\u00e1s sofisticada puede incluir cu\u00f1as de tres tipos de queso diferentes: uno firme, otro blando y otro fuerte (o picante). Acomp\u00e1\u00f1alas con galletas saladas, una baguette, frutos secos, etc.<\/p>\n\n\n\n

\u201cPiensa en las tablas de embutidos y quesos como un aperitivo de mayor tama\u00f1o\u201d, afirm\u00f3 Derek Seigfried, especialista culinario de la zona de Boston. \u201cAdem\u00e1s, muchos de los mejores quesos proceden de la regi\u00f3n mediterr\u00e1nea, por lo que pueden servir de introducci\u00f3n a otros sabores del men\u00fa\u201d.\u201d<\/p>\n\n\n\n

Bandejas de desayuno.<\/strong> Trozos de gofre, palitos de tostada francesa, minimuffins, huevos duros, beicon confitado, gajos de bagel, queso crema, fresas, frambuesas, ar\u00e1ndanos, Nutella, muesli\u2026 y la lista sigue.<\/p>\n\n\n\n

\u201cEs como un lienzo en blanco en el que a\u00f1adir elementos decorativos que resulten atractivos a la vista\u201d, explic\u00f3 Copeland. \u201cY eso nos lleva de nuevo a las redes sociales. A todo el mundo le gusta hacer fotos de la comida, as\u00ed que hay que hacer que sea digna de Instagram\u201d.\u201d<\/p>\n\n\n\n

Bandejas de postres. <\/strong>Prepara un manjar para los amantes del chocolate con trocitos de chocolate, galletas, bocaditos de magdalenas, brownies, tarta de queso, etc. O bien opta por bayas y frutas, acompa\u00f1adas de nata montada o salsa de chocolate. <\/p>\n\n\n\n

\u201cDeja que la gente pruebe tu carta de postres, o util\u00edzala para satisfacer a los clientes que tienen ganas de algo dulce y quieren darse un capricho\u201d, dijo Evans.<\/p>","protected":false},"excerpt":{"rendered":"

Las tablas de embutidos y sus variantes se adaptan a cualquier apetito y hacen las delicias de cualquier grupo de invitados.<\/p>","protected":false},"author":20,"featured_media":24516,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[132,129,68,131,110],"tags":[],"class_list":["post-24514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-college-university-education","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars"],"acf":[],"yoast_head":"\nNo One\u2019s Bored With Boards | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Revitalize your appetizer menu with creative charcuterie board menu ideas. 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