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Relish trays like the ones at olden days supper clubs and steakhouses?

cherrylime Dec 22, 2012 08:44 PM

We're grilling steaks for Christmas Eve (in upper midwest this is a bit of a feat because it'll be at most 20F..) Been thinking of relish trays at fancy restaurants we used to go to when we were little. Usually there were pickles (black) olives, carrot sticks, celery sticks and rye krisp crackers and breadsticks in little packages.

The good ones had those things plus things like radishes, scallions, pickled herring, pickled peppers, cheese, salami.
what else? e.g I read that there's a place in Vermont that serves the above with a dip made from cottage cheese and horseradish.

  1. f
    fourunder Dec 22, 2012 08:50 PM

    You have pretty much covered all the bases already. What I remember back in the 60's...it was common to see the following as well on tables.....part of a bread basket, relish tray or separately:

    Popovers
    Melba Toast
    Small Pumpernickel
    Sesame Breadsticks
    Wine Cheese Balls with Ritz Crackers
    Cottage Cheese and Corn Relish
    Chopped Liver
    Creamed Herring
    Gefilte Fish

    2 Replies
    1. re: fourunder
      Bob W Jan 3, 2013 09:39 AM

      fourunder, you might be part of my family! We also had chopped herring. No popovers, tho.

      At restaurants in RI in the 60s, the relish trays commonly had melba toast, breadsticks, cottage cheese, corn relish (or pepper relish), and Wispride-type cheese spread. And they usually could be spun around.

      1. re: Bob W
        Bob W Jan 4, 2013 05:55 AM

        I forgot the three-bean salad!

    2. cherrylime Dec 22, 2012 08:58 PM

      That sounds so perfect. Wine cheese balls. Funny my husband is making chopped liver (chicken liver pate) right now. It's a tradition. I was born in 1965 so relish trays are a fond but distant memory. I just remembered there was a place with deviled ham.

      1. b
        Beach Chick Dec 22, 2012 09:06 PM

        Love the relish tray too..

        http://chowhound.chow.com/topics/672065

        1. cherrylime Dec 22, 2012 09:56 PM

          I did read your thread Beach Chick. It's not crudites!

          1. cherrylime Dec 22, 2012 10:42 PM

            Oh no no no! Someone said a relish tray was basically "crudites" and I only meant to say that they aren't that. I completely love your relish tray fandom and concur.

            edit:
            I went back and read too..the poster said "crudos" nonetheless I meant no disrespect to you or them.

            2 Replies
            1. re: cherrylime
              b
              Beach Chick Dec 23, 2012 08:05 AM

              Thanks cherrylime!

              Long live the relish tray..

              1. re: Beach Chick
                h
                HillJ Jan 14, 2013 09:18 AM

                Big fan of the relish tray too. I could make a meal from just those selections offered and go home happy.

            2. melpy Dec 23, 2012 01:47 PM

              Dog team in Vermont had a relish wheel. They have since burned down. At the time when they closed it had the following:

              Apple butter
              Pickled white beans
              Pickled beets
              Horseradish cottage cheese
              Corn relish
              Sauerkraut

              My older relatives remember carrots and celery from the old days but they don't know what replaces them.

              4 Replies
              1. re: melpy
                alkapal Dec 24, 2012 04:58 AM

                pickled white beans? wow, that is something interesting i've never even heard of. now a-googling i shall go! ;-).

                ps, beach chick, long live the relish tray!

                1. re: alkapal
                  melpy Dec 26, 2012 06:26 PM

                  White beans, sliced garlic, sliced onion, oil, vinegar, sugar

                  I have a recipe somewhere.

                  1. re: melpy
                    alkapal Dec 26, 2012 08:35 PM

                    sounds good. is it a sweet-sour dressing like that for three bean salad?

                    1. re: alkapal
                      melpy Dec 27, 2012 01:51 PM

                      Might not have sugar. My recipe is at home an we are with family for the holidays.

              2. Bacardi1 Dec 23, 2012 02:14 PM

                My paternal grandmother - who dined out frequently at all the old great restaurants in Manhattan & out on Long Island, ALWAYS served a traditional relish tray when we dined at her apartment.

                Like the OP mentioned - radishes (but in classice "rose" form), California black olives (but JUMBO only), carrot sticks, & celery (pale hearts only). Sometimes she'd jazz it up by using larger celery stalks & stuffing them with blue cheese.

                I could make a whole meal out of that relish tray.

                11 Replies
                1. re: Bacardi1
                  hotoynoodle Dec 23, 2012 02:57 PM

                  ^^this is my memory of a relish tray also.

                  apple butter and cottage cheese would totally bum me out. :(

                  wonder if the contents are regional then?

                  1. re: hotoynoodle
                    alkapal Dec 24, 2012 05:04 AM

                    i was wondering that, too. our relish trays in s.w. florida (i.e., the "south") didn't have any dips or butters or cottage cheese….

                    they typically had plain or stuffed celery, big black olives, stuffed green olives, radishes, carrot sticks, hmm, what else? hearts of palm, gherkins. baby dills. maybe bread-and-butter pickles slices. cherry tomatoes.

                    i think we also put cubed cheese on ours (maybe?). it has been such a long time, and i can't ask my mom anymore. ;-(. later, i do know that hot pickled okra became a welcome addition.

                    usually, if there was a relish tray, there was also a plate of deviled eggs nearby.

                  2. re: Bacardi1
                    Veggo Dec 23, 2012 03:13 PM

                    I used to take such pride in my elegant radish roses, but I don't think I have made one in almost 40 years.
                    Sometimes I'll make a tray with with nopalitos (cactus strips), palmitos (hearts of palm), and roasted sweet red chilies, with a cup of honey mustard. Together they feature the colors of the Mexican flag, and the flavors work well together.

                    1. re: Veggo
                      alkapal Dec 24, 2012 05:12 AM

                      i am trying to picture you, veggo, carving your radish roses. how sweet!

                      1. re: alkapal
                        Veggo Dec 24, 2012 10:44 AM

                        Delicate overlapping petals, then a 2 hour icewater bath to help them bloom. Perhaps not a manly skill, and better left in the past.

                        1. re: Veggo
                          Perilagu Khan Dec 24, 2012 12:48 PM

                          That's alright. As soon as you were finished, I'm sure you went out in the garage and bored the cylinders on your '62 Dodge Polara.

                          1. re: Perilagu Khan
                            Veggo Dec 24, 2012 07:03 PM

                            After I sharpen my chain saw and test it. In my living room, where I keep my Snap-on Tool chest.

                            1. re: Veggo
                              KaimukiMan Jan 13, 2013 01:46 PM

                              while swigging budwiser and smoking a stogie or havin a chaw

                              1. re: KaimukiMan
                                alkapal Jan 13, 2013 09:20 PM

                                naw, in florida, he'd be swiggin' a busch!

                                pardon, veggo…pardon. ;-).

                    2. re: Bacardi1
                      KaimukiMan Dec 23, 2012 11:00 PM

                      yep, exactly what grandma served while we were waiting for dinner to be served. no chips or dip. no nuts or pretzels. just good fresh raw vegetables. later on she got fancy and did serve it with a small dish of mayonnaise.

                      1. re: Bacardi1
                        s
                        sheiladeedee Jan 11, 2013 03:37 AM

                        That's the relish tray I remember from my childhood. Some of the fancier relatives put out those tiny whole sweet pickles or, in one case of sheer blatant showing off, watermelon pickles!

                      2. a
                        adventuresinbaking Dec 23, 2012 07:02 PM

                        Growing up, we had them at Christmas and Thanksgiving with little sweet gerkins, baby dills, "black" olives and pimento stuffed olives.

                        Last one I had was at my friend's birthday party. A little more unconventional, they fit into the "hipster farmer" category. There were pickled green tomatoes, cucumber pickles and a few other pickled veg. I ate all the pickled green tomatoes when no one was looking.

                        1 Reply
                        1. re: adventuresinbaking
                          alkapal Dec 24, 2012 05:08 AM

                          you ate all the pickled green tomatoes? were they those little ones made for martinis? i bought some for my brother-in-law, and now they are a "must have" in their household.

                          "tomolives." http://www.oldsouth.com

                        2. tim irvine Dec 23, 2012 07:35 PM

                          My memories of relish trays are many. The best were at the Pleasanton Hotel, east of SF. You ate all the good stuff first, and when you got to the carrots and celery they had soaked up a mixture of just melted ice and juice from the olives. Only place I recall that had popovers was the Candlelight restaurant in Manhasset. They were so good that I can't remember any of the other foods there!

                          1 Reply
                          1. re: tim irvine
                            EM23 Dec 29, 2012 02:45 PM

                            Patricia Murphy's popovers?

                          2. rcspott Dec 23, 2012 07:37 PM

                            Pickled cauliflower, sliced carrots and celery, dill pickle slices, assorted packaged crackers and good ranch dressing to dip it all in at the Oasis in Manhattan MT. Super small town, huge excellent steaks.

                            1 Reply
                            1. re: rcspott
                              Perilagu Khan Dec 24, 2012 12:50 PM

                              That'll work.

                            2. MsMaryMc Dec 23, 2012 10:02 PM

                              13 Coins in Seattle still serves them--celery and carrot sticks, cherry tomatoes, black olives, pepperoncini, and salami, served with bread.

                              1 Reply
                              1. re: MsMaryMc
                                k
                                kevin Dec 26, 2012 06:40 PM

                                anyone happen to know where they serve them in LA ?

                              2. b
                                brucesw Dec 23, 2012 10:55 PM

                                I don't know if there is some regionality to this or if my family just couldn't afford to eat at fancy enough restaurants but I don't remember ever seeing such a relish tray at a restaurant. They were however, always present on our Thanksgiving and Christmas tables and would make sporadic appearances at other big meals during the year, such as when there were visiting relatives or the preacher.

                                Homemade bread n' butter pickles were a must, plus pitted black olives, pimento stuffed green olives and occasionally un-pitted green olives, celery ribs stuffed with either cream cheese or pimento cheese, carrot sticks, gherkins and perhaps halved cherry tomatoes. There might occasionally be pickled onions and beets but I don't ever remember radish roses or scallions on a relish tray.

                                The presence of a relish tray on the table almost always guaranteed the presence of a platter of deviled eggs, too.

                                Around here, you used to regularly get a bowl of pickled vegetables at Mexican restaurants, but you seldom see that anymore.

                                I most recently got a relish plate with my food at a Middle Eastern bakery/restaurant. WIth foul medammes and an egg and meat manakish I got a plate with oil cured olives, thick sliced sour pickles, diced tomatoes, pickled peppers and a pickle that I couldn't identify - about the color of watermelon. Browsing the store later I came across jars of pickled turnips - that's what it was. Best relish tray I've had in years and better than either the foul or the manakish.

                                If I did a relish tray today, it would definitely include pickled turnips.

                                7 Replies
                                1. re: brucesw
                                  alkapal Dec 24, 2012 05:18 AM

                                  just had some pickled turnips with our roast chicken and garlic sauce (toum). they are essential to me when i wrap that chicken up in some pita. ;-). the red comes from beets.

                                  your description sounds like our home growing up. and i didn't really see relish trays in the restaurants. (s.w. florida, late '60s - '70s).

                                  bruce, are you from the south, too? (i see you're in houston now. did you grow up there?).

                                  1. re: alkapal
                                    b
                                    brucesw Dec 25, 2012 10:54 AM

                                    Born and raised in a small town along the coast, south of Houston. There were no supper clubs and a 'fancy' meal at a 'steak house' would have meant a barely 1/2" thick T-bone, untrimmed, covering most of the plate, cooked at least medium well, baked potato on the side with unlimited cheese, bacon (real), sour cream and chives.

                                    A schooner or pilsner of Jax, Grand Prize, PBR or Falstaff would have been the crowning touch. Ah, the good life! (The meal I'm describing would have been for adults, when I was just a kid).

                                    My relish plate today for a somewhat authentic Swedish Jul - Pressgurka (marinated cucumbers), bostongurka (pickle relish), deviled eggs with senap grov (Swedish mustard), deviled eggs with herring roe, pickled beets, and Swedish cheeses - Lagrad (farmers), Greveost (similar to Swiss), and Prästost (cheddar like).

                                    1. re: brucesw
                                      s
                                      sr44 Jan 13, 2013 10:08 PM

                                      We spent a number of months in Dallas when I was 5, and I fondly remember baked potatoes with cheese, bacon, sour cream and chives. I've been thinking lately of resurrecting them.

                                  2. re: brucesw
                                    alkapal Dec 24, 2012 05:19 AM

                                    just had some pickled turnips with our roast chicken and garlic sauce (toum). they are essential to me when i wrap that chicken up in some pita. ;-).

                                    your description sounds like our home growing up. and i didn'r really see relish trays inthe restaurants. (s.w. florida, late '60s - '70s).

                                    1. re: brucesw
                                      Perilagu Khan Dec 24, 2012 12:51 PM

                                      I don't remember seeing 'em in restaurants either.

                                      1. re: brucesw
                                        k
                                        kevin Dec 26, 2012 06:39 PM

                                        where and what was the name of the mid eastern bakery ?

                                        1. re: kevin
                                          b
                                          brucesw Dec 27, 2012 01:15 AM

                                          Zeyad. It's in Houston (Richmond @ Dunvale).

                                      2. s
                                        srr Dec 26, 2012 08:49 PM

                                        I just had dinner at Jocko's Steakhouse in Nipomo, CA on 12/22/12 and they still serve a relish tray before every meal. Olives, radishes, pepperoncini, cherry peppers, celery, carrots, crackers. With a Santa Maria BBQ twist, salsa is added in. If you are ever in the area, they have the best grilled steaks ever! Perfectly done, juicy, salty, delicious.

                                        3 Replies
                                        1. re: srr
                                          k
                                          kevin Dec 26, 2012 10:42 PM

                                          Besides steaks at Jocko's do they happen to have any seafood, or fish, for my non-meat eating friend ?

                                          Thanks a bunch.

                                          1. re: srr
                                            Perilagu Khan Dec 27, 2012 09:50 AM

                                            With a name like Jocko's Steakhouse, it's gotta be great. I bet they serve a mean martini and the mother of all wedge salads.

                                            1. re: Perilagu Khan
                                              l
                                              lastZZ Dec 27, 2012 01:57 PM

                                              Wedge is the only way to go with iceberg. It brings out the taste in a tasteless lettuce. Not being sarcastic. And I just happen to have some to eat

                                          2. l
                                            lastZZ Dec 27, 2012 12:57 PM

                                            Just a theory but I think what was left uneaten (relish tray) was recycled back then. Today there are health codes prohibiting this plus today a restaurant owner would be afraid of an employee squealing on him. So no more relish trays. It used to be that every kosher style deli would put a plate of cucumber and green tomato pickles on the table. Maybe even some slaw or this Jewish thing called health salad.

                                            Kind of a relish tray

                                            1. eramah Dec 29, 2012 02:08 PM

                                              I posted an answer to this in another category...what would you like to see in restaurants...I would love it if relish trays came back and the bread and butter disappeared. It helps with watching the waistline. Sue I like the bread better but I choose health. Some were small versions of anti pasta. hmmmmmm good. Chinese restaurant on 56th in NYC has a great nut mixture and an even greater pickle mixture.

                                              10 Replies
                                              1. re: eramah
                                                m
                                                MonMauler Dec 29, 2012 10:40 PM

                                                If they replaced my bread with a bunch of veggies, especially in a steakhouse, things would get heated.

                                                1. re: MonMauler
                                                  MsMaryMc Dec 29, 2012 10:52 PM

                                                  I was thinking the same thing. if you believe that bread and butter are too unhealthy, then please, just say no--and leave mine alone!

                                                  1. re: MsMaryMc
                                                    alkapal Dec 30, 2012 03:53 AM

                                                    yeah, we don't want bloomberg sticking his nose in.

                                                2. re: eramah
                                                  KaimukiMan Jan 13, 2013 01:50 PM

                                                  Maybe they could bring back breadsticks too. The real ones, not those soft things that are just a strip of pizza dough. Probably another health code issue as I think the breadsticks were just refilled over the course of the evening as they were eaten, not brought out for each customer.

                                                  They used to be sitting there on every table, almost like a vase of flowers, but instead it was breadsticks. and of course we were taught only to touch the one we were taking. Not that it stopped people from sneezing at them or whatever. I wonder how many people caught colds from breadsticks?

                                                  And yes, the vegetable platter was called a relish tray, not a tray of crud-ites (how one of my aunties pronounces it)

                                                  1. re: KaimukiMan
                                                    Perilagu Khan Jan 13, 2013 03:47 PM

                                                    There is an illness contracted by consuming contaminated breadsticks. It's called panuenza.

                                                    1. re: Perilagu Khan
                                                      suzigirl Jan 13, 2013 05:52 PM

                                                      Cute :-)

                                                    2. re: KaimukiMan
                                                      alkapal Jan 13, 2013 09:19 PM

                                                      crud - ites. LOL

                                                      my dad would joke about horse doovers.

                                                      1. re: alkapal
                                                        Perilagu Khan Jan 14, 2013 07:39 AM

                                                        I bleeve the Crudites were alien invaders from the planet Cruderious X in the 1956 sci-fi flick, They Came from Cruderious.

                                                        1. re: Perilagu Khan
                                                          KaimukiMan Jan 14, 2013 09:42 AM

                                                          that explains martha stewart

                                                        2. re: alkapal
                                                          s
                                                          sandylc Apr 20, 2013 09:11 PM

                                                          Whores dee-overs.

                                                    3. s
                                                      sueatmo Dec 29, 2012 04:52 PM

                                                      I make relish trays for Thanksgiving and Christmas dinners, as did my mother in the fifties and sixties. Had no idea these were offered in steak houses at the time. I like radishes, pickled broccoli florets, stuffed prunes, cherry tomatoes, good olives, and maybe dates. I found a new pickled love this year--pickled green beans which I find here in the PNW, but never encountered in the midwest. I adore them. I added those to the Christmas dinner table. I also put green onions and celery sticks in an antique celery dish I've owned for a decade or two. I do like fresh organic celery and Mr. Sueatmo likes green onions.

                                                      4 Replies
                                                      1. re: sueatmo
                                                        s
                                                        salsailsa Dec 29, 2012 05:11 PM

                                                        Our family did the same for Thanksgiving and Christmas- usually black and green olives, sweet pickled vegetable mix and dill pickles. Sometimes pickled beets. Always served in crystal dishes.

                                                        1. re: salsailsa
                                                          s
                                                          sueatmo Jan 3, 2013 08:48 PM

                                                          Yes! Special crystal trays. I have a couple and I use them. So pretty on the table.

                                                        2. re: sueatmo
                                                          j
                                                          justalex Jan 3, 2013 06:31 PM

                                                          Your relish tray sounds divine! I'm surprised though that you never encountered pickled green beans in the midwest. In the Twin Cities, I've seen the Lehmann Farms brand around for at least two decades. They come in jars and in two types. One is your basic Dill-Bean-O and the other is the Jala-Bean-O. The spicy ones are soooo good in a Bloody Mary.

                                                          In the 70's, my long ago boyfriend's mother would make dilly beans fresh from the garden in the summer. Wish I had her recipe today.

                                                          1. re: justalex
                                                            s
                                                            sueatmo Jan 3, 2013 08:50 PM

                                                            I never saw them in St. Louis. I'm not saying they weren't there though. The beans I find here are pickled in extremely large jars, and they are processed in Washington State. I really like them

                                                        3. melpy Jan 3, 2013 08:30 AM

                                                          After this discussion and the recent olive and pickle forks I got for Christmas, I served a little antipasto/pickle tray at NYE party:

                                                          Pickled pepperdews and stuffed olives from the grocer, mozz balls with EVOO and red pepper flaked, and homemade marinated crimini mushrooms. Whole place was devoured!

                                                          3 Replies
                                                          1. re: melpy
                                                            Veggo Jan 3, 2013 09:49 AM

                                                            Those are good groceries - small wonder they disappeared!

                                                            1. re: melpy
                                                              s
                                                              sueatmo Jan 3, 2013 08:51 PM

                                                              Oooh! Mozarella balls with EVOO and basil. I like, although would think of this more for summer. But good idea. I love those sweet little cheese balls.

                                                              1. re: sueatmo
                                                                melpy Jan 11, 2013 03:31 AM

                                                                No basil due to the season. The red pepper flakes made a nice color contrast for the white. Very christmasy. The yellow pepperdews and green olives also spruced up the plate well.

                                                            2. a
                                                              alwayshungrygal Jan 3, 2013 03:26 PM

                                                              Vegas Diner in Brooklyn (Bensonhurst, 18th Ave and 86st Street) still does a great relish tray. Celery and carrot sticks, pickled beets, coleslaw and (I think) chickpeas. and of course bread sticks in the wrapper.

                                                              They have the typical diner ambiance and menu--multi-pages, and everything is really, really good. Anytime I go back to visit the family, we usually end up eating there at least once.

                                                              1. f
                                                                Fydeaux Jan 4, 2013 02:58 AM

                                                                We made frequest visit to northern Wisconsin to visit my grandparents when I was young. Saturday night was almost always spent at one of the many supper clubs in the area. The relish trays were a highlight; between the bread basket and the relish tray, I dont think my younger sibling ever ordered an actual meal. I LOVED the breadsticks! I used to pretend they were cigars.

                                                                The one thing I remember distinctly that I dont think has yet been mentioned are crabapples. I remember them being both whole with stem and pit intact, and sliced with the pit removed. I used to put a smaller one in my Shirley Temple [ALWAYS a double!] and pretend that it was a martini olive.

                                                                6 Replies
                                                                1. re: Fydeaux
                                                                  Bacardi1 Jan 4, 2013 06:52 AM

                                                                  I don't recall fresh crabapples on a relish tray, but I do remember spiced ones making an appearance sometimes.

                                                                  1. re: Bacardi1
                                                                    i
                                                                    INDIANRIVERFL Jan 4, 2013 09:06 AM

                                                                    Relish trays are still to be found in the smaller supperclubs of rural Wisconsin. But the spiced crabapples seem to be a thing of the past.

                                                                    And I drank a Roy Rogers, while my sister was served a Shirley Temple.

                                                                    1. re: Bacardi1
                                                                      f
                                                                      Fydeaux Jan 4, 2013 10:26 AM

                                                                      yeah, it's the spiced ones I'm talking about.

                                                                      1. re: Fydeaux
                                                                        alkapal Jan 13, 2013 09:17 PM

                                                                        i haven't seen spiced crabapples in a long while. now i have to check the grocery to see if they're still there.

                                                                        1. re: alkapal
                                                                          Bacardi1 Jan 14, 2013 08:12 AM

                                                                          I haven't seen them in a dog's age either, but I haven't really looked.

                                                                          My mom used to buy them sometimes to garnish/surround roast poultry (chicken, turkey, duck) on a platter.

                                                                          1. re: Bacardi1
                                                                            alkapal Jan 14, 2013 05:22 PM

                                                                            as i recall, they were rather strongly spiced.

                                                                  2. pinehurst Jan 4, 2013 06:58 AM

                                                                    I remember Bean Dip, too, made with kidney beans.

                                                                    1 Reply
                                                                    1. re: pinehurst
                                                                      alkapal Jan 13, 2013 09:16 PM

                                                                      the recipe for this -- did you just post it on the canned beans thread? that was interesting, because i'd never seen it before.

                                                                    2. boyzoma Jan 4, 2013 08:50 AM

                                                                      We have a restaurant in Portland that still serves relish trays automatically. It's called Sayler's Old Country Kitchen and it is a steak house. Their relish trays come with celery, carrot, black olives, dill pickle spears and baby corn. It also comes with a special sour cream dipping sauce. You also get a warm bread basket with both plain butter pats and a melted garlic butter. You also get a salad and ice cream included with the meal. They also have to die for onion rings that you dip in the sour cream mixture (but you do have to pay for those). They have been serving these things since 1946, which my FIL started going to and has become a family tradition. They also have a 72 oz. steak challenge!

                                                                      http://saylers.com/home.html

                                                                      1. s
                                                                        sheiladeedee Jan 11, 2013 03:40 AM

                                                                        After reading all this, I'm going to dig out my relish dishes and start serving this again!

                                                                        4 Replies
                                                                        1. re: sheiladeedee
                                                                          Perilagu Khan Jan 11, 2013 08:05 AM

                                                                          It's a good thread, is it not? I think I could make a meal out of some of these relish plates.

                                                                          1. re: Perilagu Khan
                                                                            a
                                                                            afridgetoofar Jan 11, 2013 09:00 AM

                                                                            ...not if I get there first. Little nibbly things, sigh. I love to graze through a lovely variety of savories.

                                                                            1. re: Perilagu Khan
                                                                              m
                                                                              mwhitmore Jan 11, 2013 09:54 AM

                                                                              This may be the problem, cuts down on appetizer sales. Seems like peeps don't eat as much as they used to, so why are we fatter?

                                                                              1. re: mwhitmore
                                                                                a
                                                                                afridgetoofar Jan 11, 2013 11:13 AM

                                                                                I'm not significantly fatter than I've ever been, though I maintain that metabolisms are wasted on the young.

                                                                                Back to relish trays, I would much rather have a meal of light, savory nibbles than a plate filled with heavier fare, but that's my preference, such grazing is easier on my tum and palate. The last time I saw an old-fashioned relish tray, as opposed to an appetizer menu, was in a Mennonite community restaurant. SO loved their pickled ham chunks, of course, and their breads and veg options were wonderful, I passed on ordering a *meal* after all that and was very happy.

                                                                                <edited as I felt it had strayed from the OP's theme>

                                                                          2. mamachef Jan 12, 2013 04:33 AM

                                                                            At Morton's they used to serve chopped chicken liver too! And don't forget radishes. And re: the Cottage cheese, there's a place in Occidenal, CA., where the totally fancified relish tray includes house-made Cottage cheese that's large-curd and creamy and totally worth the trip. But they never EVER sell it to go, waaaaaaah me.
                                                                            Ooh, what about some pickled cocktail onions?

                                                                            3 Replies
                                                                            1. re: mamachef
                                                                              Perilagu Khan Jan 12, 2013 06:46 AM

                                                                              I love the cocktail onions--in a Gibson or out. Unfortunately, the Khantessa loathes them, so they won't make my relish tray. ):

                                                                              1. re: mamachef
                                                                                s
                                                                                srr Jan 12, 2013 06:58 AM

                                                                                What place is it that has the cottage cheese? Is it Union Hotel?

                                                                                1. re: srr
                                                                                  mamachef Jan 12, 2013 07:12 AM

                                                                                  No, Negri's. Sounds like you know the town!! When all the Hotels were serving identical meals, they all made it, and it was variable in total deliciousness, but Negri's (bless their hearts) still serves the old-style dinners, and never quit making it, and like I said.....sooo goooooood, especially with a bowl of that Minestrone!!

                                                                              2. melpy Jan 13, 2013 03:45 PM

                                                                                You can buy the horseradish seasoning they use in a dry packet and add it to cottage cheese. I recommend Hood or Cabot brand cottage cheese. Whole milk regular (not low fat) for it to taste right. They would also serve ruffled potato chips in the bar with the cottage cheese for dipping. The Vermont's Own store in Middlebury carries it. Not listed on their website but you can probably call and get it.

                                                                                1 Reply
                                                                                1. re: melpy
                                                                                  melpy Jan 13, 2013 03:52 PM

                                                                                  Also:
                                                                                  http://www.bonappetit.com/recipes/201...

                                                                                2. b
                                                                                  bytepusher Jan 13, 2013 05:51 PM

                                                                                  Oh the relish tray

                                                                                  For dinner at home it was more or less as described, radishes and celery, olives (green, pimento stuffed), baby dill pickles, pickled beets.

                                                                                  We used to go to a steakhouse in Lewiston, NY (near Niagara Falls) and they always brought out a snack tray at the start of the meal.

                                                                                  Three bowls, one of bean dip, one with pepperoncini peppers and one of sour cream dip. Three rectanguar sections beside, one full of corn chips, one of ripple potato chips and the third had an assortment of packets of crackers. It closed sometime in the early 2000s, man I miss that place.

                                                                                  5 Replies
                                                                                  1. re: bytepusher
                                                                                    Perilagu Khan Jan 13, 2013 05:59 PM

                                                                                    Why is this so quaint and appealing? Nostalgia, I spose.

                                                                                    1. re: Perilagu Khan
                                                                                      m
                                                                                      Miri1 Jan 13, 2013 10:51 PM

                                                                                      This just shot me straight back to the late 70s, when I was a very little girl. We spent weeks each summer at the Tropicana hotel in Las Vegas (remember those old garden rooms? Those were where we stayed. Many days, after swimming in that gorgeous pool for hours, my mom would order a relish tray from room service so we'd have something to munch on before dinner. The tray always had carrot sticks (this was before baby carrots hit the market), celery sticks, radishes, black olives, melbabtoast rounds and maybe cherry tomatoes. I don't recall everything. But it always came beautifully laid out around a mond of pimiento cream cheese. I would NEVER eat that kibd of cream cheese except if it was on those relish trays. They were so good.

                                                                                      I still serve relish trays whenever I have a party and they are always gobbled up. Only I serve hummus rather than cream cheese. Mmmm....

                                                                                      1. re: Miri1
                                                                                        Perilagu Khan Jan 14, 2013 07:42 AM

                                                                                        And those vintage Vegas hotels are going the way of the relish trays, are they not? What I wouldn't give to be able to hang out at the Dunes, drink a few well made martinis, nibble on a fine relish tray and watch a little Julie London on stage.

                                                                                        1. re: Perilagu Khan
                                                                                          k
                                                                                          kevin Jan 14, 2013 12:25 PM

                                                                                          are any of those casinsos that serve that stuff still around in Vegas ?

                                                                                          please pray tell here or provide a link to the vegas board.

                                                                                          thanks. i could sure use one of those hotels next time i'm in LV.

                                                                                          1. re: kevin
                                                                                            Perilagu Khan Jan 14, 2013 12:55 PM

                                                                                            The Golden Nugget might be a good bet.

                                                                                  2. w
                                                                                    willypete Apr 20, 2013 01:45 PM

                                                                                    My question is why are there still the traditional relish trays at restaurants in Northern California, but almost extinct in SoCal. Also, a staple on our relish trays for whatever occasion, along with cream cheese in the celery, was celery stuffed w/peanut butter, either smooth or crunchy, which I haven't seen mentioned at all. Outstanding.

                                                                                    1. w
                                                                                      willypete Apr 20, 2013 02:02 PM

                                                                                      I understand from reading some of the posts that the relish trays are making something of a comeback. I think that they went the way of the lavish "happy hour" buffets that restaurants used to put out in the '70's & early '80's - all you could eat shrimp, etc. Guess it got too expensive at the time, but now with the economy hurting, those same restaurants are trying to bring in the customers. A bit of trivia: back in the early 1900's, there used to be "Blue Plate Specials" of finger food in bars, where the food was "free" as long as you were buying drinks.

                                                                                      1. s
                                                                                        sandylc Apr 20, 2013 09:29 PM

                                                                                        I remember when relish trays were common in "fancy" restaurants. There were always little packages of crackers, olives, carrots, celery, and sometimes pepperoncini. One place had cheddar spread and little garlic toasts - loved that.

                                                                                        3 Replies
                                                                                        1. re: sandylc
                                                                                          melpy Apr 22, 2013 09:06 AM

                                                                                          Sardi's has a pot of cheese and ritz crackers in the bar area.

                                                                                          1. re: melpy
                                                                                            s
                                                                                            sandylc Apr 22, 2013 09:32 AM

                                                                                            Only the most snobbish food snob can consistently turn that down! It's the kind of thing that sits and stares at you until you finally break down and have one. Then all bets are off!

                                                                                            1. re: sandylc
                                                                                              melpy Apr 22, 2013 09:51 AM

                                                                                              Indeed!

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