Vogue.com gives tips on how to assemble the perfect plate for the holidays.
This article, written by Brooke Bobb, appears on Vogue.
How to Assemble the Perfect Antipasto Plate for Holiday Entertaining
Taking your seat at a dimly lit table at Carbone in New York (if you’re lucky enough to get a reservation), you’re greeted with giant chunks of salty Parmesan cheese served by waiters in crimson tuxedos. Just behind them is a large cart full of fresh Italian bread, more cheeses, and a selection of cured meats and pickled vegetables. The titular Mario Carbone, chef and one-third of the restaurant group Major Food Group, clearly knows a thing or two about presentation—and delicious antipasti.