Stephanie Bryant of The Blonde Kitchen shows us how to get on board with the latest trend in hors d’oeuvres
Snack boards, picky platters, or the more traditional charcuterie board—whatever you call these boards loaded with bite-size edibles, they are popping up everywhere. As the owner of The Blonde Kitchen, Stephanie Bryant assembles about 20 boards per week for her clients in Northwest Arkansas. “I love the idea of small, handheld bites. The board becomes a centerpiece at a gathering—people can hang out around it, and they are really pretty, too,” she says.
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