Tabla de Seis / Pick 6
Any assortment of 6 meats and cheeses
Final Plating
Server Description
Spanish artisanal cured meat and cheese board with pan con tomate and marinated olives
pronunciation
TAH BLAH - DAY - K SEWS - E - EM BOOT E DOS
runner description
Cheese and cured meat platter
Line up notes
allergies
Dairy
–
Gluten
–
–
–
ingredients
- .5 oz portions of selected cheeses and cured meats
- 40g / 2-3 pieces striped cucumber about 1 inch thick, cut on a bias/oblique cut
- 25g / 2 pieces charred piquillo pepper room temperature
- 40g / 4-5 white grape cluster, on the vine
- 40g / 4-5 red grape cluster, on the vine
- 50g / 1 small ramekin mixed olives, room temperature
- 2 PCs Pan con Tomate
- 3 PCs Toasted Focaccia
- 10g / 1 TBSP of membrillo puree
- 1 TBSP Whole Grain Mustard
- 8g / 3 ea piparra peppers
- 15g / 1 tbsp golden raisins
- 1g / 3-4 dill leaves torn
- Olive oil, to garnish
- Maldon salt, to garnish
- Fresh pepper, to garnish
sourcing
procedure
- Plate as pictured
For prep before service. Keep refrigerated until service.
- Cut 1/8 inch thick triangular slices of Manchego and portion .5 oz. Wrap them in parchment paper.
- Cut Mahon in sticks 1/4 inch thick and 1.5 inch long and portion .5 oz per portion. Wrap them in parchment paper.
- Cut 34g / 1.2 oz slices of Caña de Cabra. Place parchment paper in between slices.
- Cut 1/8 inch thick slices of Chorizo Ibérico and portion .5 oz. Wrap them in parchment paper.
- Cut 1/8 inch thick slices of Salchichon Ibérico and portion .5 oz. Wrap them in parchment paper.
critical control points
- Every time we start a Manchego cheese, cut the whole wheel 16 pieces. Wrap each piece in plastic film and set aside in refrigerator.
- Keep your herbs fresh and green!!!
- When cleaning Jamón Serrano keep as much as the white fat on it. That’s where the flavor is!
- Membrillo should be cut daily. Look at how many portions of tablas de quesos you will likely sell and prep for the day. Membrillo should be covered so it does not dry out.
PACKAGING
