It was in 2015 when the term "grazing" emerged in catering circles. The neat segregation of dips and hors d'oevres were set aside to highlight a multicomponent feast: towers of cheese wheels, mountains of grapes, trails of nuts and apricots, stacks of bread and biscuits, folds upon folds of cured meats, all arranged in a chaos that makes you just want to dig in. A bounty that's part primeval, part sophisticated, the grazing setup was irresistible that it quickly caught on, finding its way into the arsenal of many enterprising caterers, including those in the Philippines.

How grazing caught on in the country...