Since the pandemic started, I’ve been seeing a rise in “individually plated” charcuterie displays — have you seen these?? 🍢 Well, being the sucker I am for charcuterie, I thought I’d try my hand at it! I mean, your guests basically grab their plate and mingle — so easy — and it helps to limit the number of touch points at the food table during cold and flu season. BRILLIANT. But I think I would still offer a “motherboard” of sorts so that my guests can go back and get more of their favorites, you know? Tell me your thoughts — one big display? individual plates? a little bit of both? 🧀 PS: What’s in the cup, you ask? A festive little autumnal concoction I like to call “Thanksgria” 🍹 that you should totally try this Thanksgiving! Here’s the recipe… 1 750 ml Bottle White Wine chilled 1 cup Apple Cider chilled 1 cup Blackberries 1 Granny Smith apple 1 Honey Crisp Apple 1 Bartlett Pear 1 750 ml Bottle Prosecco (or dry sparkling white wine) chilled 10-12 Cinnamon sticks 10-12 whole Star Anise pieces Grab a large pitcher, throw in all of the fruit and spices first, then top with the apple cider and wine, then add the Prosecco last. Stir and serve chilled! Tip: Freeze the fruit first to maintain the chilled temperature! ❄️ Happy Harvest, friends! 🍁