The Grazing Fox provides a twist on the traditional meal (video)
Looking for the perfect spread for your next cocktail party, bridal or baby shower or even an outdoor adventure? The Grazing Fox will bring elaborate meat and cheese boards to you wherever you are. Founder and creator of The Grazing Fox, Pamela Davis, believes that a graze is the ultimate way to treat your guests to a healthy and abundant dining experience.
Grazing is gaining in popularity as a way to eat smaller portions of food, such as appetizers, in place of a full-sized meal. It’s also a way to snack during the course of the day in place of regular meals.
Davis was doing antipasto platters for friends for years before deciding to turn it into a business. She and her husband, Barry, opened Bol at Solaris in Vail for two years before starting Yellow Belly. Friends encouraged her to start turning her passion for party platters into a business.
“I am so happy that I made the leap to do this. I love my job. I finally learned that having a business by myself is so much more fulfilling,” Davis said. “I love people’s reactions and I love people’s feedback.”
No group is too large or too small for The Grazing Fox and Davis loves bringing the grazing adventure to your destination. “We can meet you at the river, a hiking trail or ski run. These platters are perfect for travel,” Davis said.
We recently brought a Luxury Fox Box, which is a lovely economic box filled with many of the same items you would find on a table or board, to the Gerald R. Ford Amphitheater and enjoyed grazing on the lawn while watching a performance. Items like honey whipped chevre stuffed peppers, double cream brie, borsellino salami and uncured soppressata tantalized our tasted buds. Other accompaniments included gigante bean and sweet pepper hummus, sun dried plums and rosemary crostini. The variety of flavors and colors satisfied our cravings and were so appealing to the eye.
Consider grazing at your next event or adventure. For more information, visit http://www.thegrazingfox.com.
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