London caterer Penni Black has created a series of showstopping ‘Bounty Boards’ for the summer season complete with a range of umami cocktails to accompany them. Each board can be styled around an event’s theme and colours, or clients can choose from the variety of concepts created.
Culinary concept creator and CEO of Penni Black Charlotte Penniceard said, “the Bounty Boards are an interactive feast of joy and celebrate everything that is fun in life. Augmented with harmonious colours and contrasting textures, they are a feast for the eyes as well as the mouth. Our umami drinks pairings elevate the boards for a moreish gastronomic experience.”
The Bounty Board range can come in a range of sizes, of up to five feet, and include the ‘Dessert Oasis’ which features a five foot ‘sheet cake’ (as seen in the image) adorned with multi-flavoured macarons, meringue kisses drizzled in coulis, giant marshmallows, chocolate dipped eclairs, golden truffles, cardamom ginger shortbread, orange and lime pinwheels, raspberry crunch, delicate viola flowers and much more. This board can be paired with a Smoky Whiskey Mule, Mexican Martini or an Aperol Spritz. The Dessert Oasis is a groaning board of every sweet treat one could wish for following a delicious Penni Black main course. Whether a table centre piece or on a sideboard, the Bounty Board is sure to be a conversation starter.
Charlotte continued “the wonderful thing about the Bounty Boards is not only the flamboyant presentation but the interactivity, which invites people to converse across the table and share their flavoursome experience of each mouthful.”
Other Bounty Board concepts include the vegetarian and/or vegan umami inspired ‘Secret Garden’ with colour-popping delicious delights nestled amongst mossy mounds, blooming summer flowers, rustic logs, twigs and enchanting twinkly lights. This board features red chilli buns, spicy sweet bourbon pulled jackfruit, ginger slaw. Spicy avocado sushi rolls with hot siracha, Lime satay tofu skewers, Pickled umami mushroom, truffle cream cheese tarts, Watermelon, vegan feta and mint skewers, Crispy beetroot tacos, chilli tomato and tequila jam, chilli lime avo, Cashew cheese stuffed baby bell peppers, Spinach roulade, cashew cream cheese, spicy peppers, Umami Mary. Paired with Tamarind Lime and Chilli Margarita, Ginger Umami Martini or a Sweet Chilli Lime Daiquiri.
The ‘Ibiza Beach Party’ features marisco frito, mini crispy cones of smoked salmon mousse, beer-battered cod and chips with tartar in tiny buckets, fresh crab, tomato and
avocado pots, prawn gem cups and tuna tataki black sesame bites. The drinks pairing suggested here is a Bloody Maria or a Pineapple Heart cocktail.
Other themes include Breakfast Bar, Farmhouse Feast, Pub Garden and New York Deli Bagel Bar which can all be modified to suit client requirements and delectations.
Charlotte finished by saying “these are a few fun ideas, but really the choice is only limited by imagination, and I love getting the best out of any idea, no matter what. Bounty Boards can be used as a starter for an icebreaker, for a picnic style lunch or at the end as a trail-blazing showstopper.”
Prices start from £12 + VAT per head (food only) for a minimum of 10 people, maximum 500.
Former owner of Food By Dish, Nick James who has a wealth of experience in the industry has recently joined Penni Black as a consultant.
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