My parents made the decision to move back to Maysville, Kentucky for a variety of reasons. One of those being: the freedom a small town can give your children and the peace of mind it can give the parent.

The look of shock on my nine-year-old face said it all when my mother pointed me in the direction of Market Street from our Third Street home. She explained where the Mason County Library (which at the time was located next door to the Kentucky Gateway Museum Center on Sutton Street), Limestone Travel Agency (owned by Kay and Louis Browning and managed by my grandmother Louise Osborne located on the corner of Market and Second Street before moving to East Third Street), and Manning’s (Owned by Phillip Manning at 11 West Second and most recently known as Kenton USA) all were located as points of reference.

Mom didn’t have to tell me twice. I was out the door and on my bicycle taking the streets of Maysville by storm. I could tell you where every sidewalk changed from pebbly concrete to old slabs of limestone. Even the oddball spots with wheel indentions, a rebellious cyclist had grazed across when the concrete hadn’t quite set. Every day that summer I loaded my basket with library books, twizzlers, and the occasional New Kids on the Block card pack that included bubble gum from the Sundry Store. It was heaven.

One particular hot summer day, I found my little legs stuck in a rainstorm I miscalculated. It wasn’t far, but at the time it seemed miles from West Second Street to East Third Street. I needed shelter fast and my grandmother wasn’t at work and the library was just too far. Manning’s it was.

Ducking under the awning and knocking on the glass door, I was a little nervous about how welcome I might be. I had only been in once before with my mother, and this definitely wasn’t the spot for wet bicycles. Phillip Manning looked up from the large glass jewelry counter in the front of the store. His jet black hair, dark blazer and purple tie moving with a grace and kindness few might take to my drowned rat appearance. He immediately ushered me in through the store with my soggy bicycle across the oriental carpets, my wheels slushing and spitting until we got to the back of the store. Phillip stored beautiful antiques and other whatnots waiting to find a spot and said my bicycle could wait here while I came up to the front with him. The kind man gave me a towel and some Russell Stover Chocolates while he went to, “Call Louise.”

I made my way through the store, leaving no spot unexamined. Chinese dragons gazed at me through large brass fixtures, silk chairs, mother of pearl jewelry boxes, hand beaded boxes, large claw-handed arm chairs, rhinestone jewelry pieces in the shapes of jungle animals, a Kentucky sweets display case, Rosemary Clooney cassettes, gold trimmed mirrors and jaw-dropping silk flower arrangements. It was like being in a museum, but an eccentric, lavish and fun space. Phillip let my curiosity gorge on the scenery and the chocolates before the rain let up and my grandmother could come and pick me up. I had never experienced anyone so kind, or so willing to answer all of my questions.

From that point on Manning’s became a staple in my daily routine. Rain, shine, locust infestation, or even snow, I went to Manning’s daily and hung out with Phillip or his sister Mary, examining every shelf for a treasure. Even as a child, I knew a gift from this treasure trove was a treat. For years, my gift to Mom or my grandmother was contained in a beautiful Manning’s gift box with a purple tint with gold writing and ribbon. It was lavish, lovely, timeless, and unique. Phillip even brought Rosemary Clooney to his store for an album signing. I lipsang in the mirror for years my autographed copy of Girl Singer.

Ask anyone how they entertain guests and they will each have a different answer. For some it’s all about the food, others the ambiance or location, some the libations, and to many the guest attending. Entertaining goes beyond all of those answers. It goes beyond the budget, location, equipment, or facilities. Entertaining and hosting are a state of mind. It is about sharing of yourself and what you have with those you care for, or those with whom you hope to develop a personal relationship.

Food presentation has always been one of my favorite areas of the culinary arts. Whether setting up a buffet table or a simple appetizer area, my goal is always to set up a beautiful multi-three dimensional picture in the minds of my guests. Beauty, color and aroma are all essential to the success of any meal. Like Philip, I strive to create a picture for guest to walk into. Careful time arranging food-garnishing meat with sprigs of bright green sprigs of herbs, slicing tomatoes onto a lettuce or cabbage lined plate, and generally creating a “Still Life” painting for the mind’s eye to savor.

Whether you are hosting your first get-together, or a traditional holiday celebration in it’s umpteenth year, today’s article is for you. Don’t believe what many say about hosting. Hosting never comes to someone like a rabbit out of a hat. Learning how to host, or continuing to develop hosting talents, comes from exploring food options and observing other host and hostesses, weather at other parties you attend or simply interacting with neighbors and feeling inspired. This is a quick way to realize what kind of picture you wish to create.

Today I have included not so much a recipe, but guide for creating a grazing table. Known also as a cheese and fruit board/tray, this creation has no boundaries. Just remember to have fun with it and find your own personal je ne sais quoi, or indefinable quality that makes something distinctive and appealing. Good luck and enjoy!

Grazing Table

1. Selecting Food for the Table: Choose a variety of different cheese. This can be as simple as cheddar and Swiss, or a little more edgy with blue cheese or gouda. Then add plenty of accompaniments such as seasonal fruits, dried fruit, olives, local jarred preserves. I love to add cured meats such as country ham, smoked salmon, prosciutto, salami, or soppressata. Remember your audience. You don’t have to add all of these items. And remember your budget. Select items that will be the biggest hit and have the prettiest colors and textures to play with. Don’t restrict yourself to just savory. Sweet grazing tables are always a hit.

2. Display and Dimension: The keys to a fantastic display are height, props, and texture. Position your table in a central place that will accommodate guests and promote mingling. Sharing is part of the fun. When creating height, work back to front. The back being the furthest from the view of the guest and the highest point, with the front the lowest of the display. This formula goes for any table, round or square. Height gives your table a three dimensional feel and allows you to create multiple vignettes with different platters or textures. If you don’t have height, your table will be to flat. I recommend using wooden boards, marble boards, glass or porcelain bowls, and cake stands. A personal favorite are vintage props. Old crates, depression glass in various colors, or pewter trays are some of my favorite. Old props really allow you to give your table a story and personality. This is also a great way to use what you have and stay under budget. Beyond the props, introduce edible foliage and florals. This will bring color and life to your set up. Just make sure if you use flowers, the smell doesn’t take over the food. Make sure everything has something underneath it with texture. This means pieces of collard green leaves under strawberries, purple cabbage leaves to hold dips, or fresh herbs in a face beside sliced cheese.

3. Go Nuts: After you have finished your display, go over the spread and make sure there are no empty spaces. This will also add an additional dimension to your table. Scatter nuts, crackers, toast, sprigs of herbs wherever your hearts delete. Make sure everything that requires a utensil has a spoon or a knife. This will help guests feel comfortable and less overwhelmed with attacking your work of art. Tips for Wooden Cutting Board Care

— Clean with hot soapy water and air dry.

— Never place on stove, freezer, or dishwasher.

— Clean with one part vinegar and five parts warm water to kill bacteria. Douse with solution and rinse before using.

— Place upright when drying.

— Deep clean between the crevices of the board by placing course Kosher salt across the board and squeezing the juice of a lemon on top. Rub the salty liquid on the board with your fingers. Allow to soak for 3-5 minutes or until a gray liquid comes off the board. Remove using a dough scraper or something comparable to rub the dirt off the board, not into the board. Rinse and air dry.

— Wash both sides of the board, not just one.

— After cleaning, apply mineral oil and or cream. Leave on for a minimum of three hours before buffing off and into board with a lint free towel.

Today’s article is dedicated in memory of Phillip Manning. The photos and recipes used in today’s article are from the kitchen of Chef Babz ([email protected]) with a little help from Casual Entertaining with a Flair, 1979, By Ila J Calton.

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Creating a grazing board or table