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Whether you make your own or let a professional take control, the sky is limit when creating a charcuterie board.Find hiring guides, material costs, expert advice, how-to's and more. “Also, it’s so much easier to fill up on these foods compared to something like chips and dip.” “You have an option of foods that are whole and less processed, many with single ingredients,” Current says. Photo by Ashlee Glen, The Purple Door Better Than Dipįor those with new fitness goals as we head into summer, charcuterie boards can also be a smarter appetizer choice. “Rosemary or mint sprigs are a pretty way to fill in any holes and add some greenery,” says Current. For accoutrements such as olives, fruit or nuts, put some into small bowls and others directly on to the board. Depending on your types of cheeses, mix it up and have one sliced and another cubed, for example. A brie or goat cheese log works well or use folded meats in a creative way.įolding or rolling meats will not only allow you to pack more items onto your board, but it also looks nice. As Ayers explains: “I believe you eat with your eyes first.”įirst, decide what will be your focal point. Part of the appeal of a charcuterie board is the way it looks. Once you’ve gathered your items comes the trickier part for amateurs. Photo by Megan Current, The Current Dish Building Your Board
But she will branch out depending on the season or occasion-for example, a caramel dip for apple slices or cake pops for a birthday board. From there, Current likes to include local jams and honeys, pickles, olives and fruit. She always starts with the “forward points”: the meats and cheeses. Personal chef and health coach Megan Current, of The Current Dish, also receives numerous requests for charcuterie boards. “Every board needs to have assorted cheeses, cured meat, olives, nuts, chutney, crispy bread and chocolate,” she says. I always dreamed of playing with food for a living and now I get to do it every day.” Food ChecklistĮvery board is unique, but Ayers says the checklist in her head for a charcuterie board always includes color, texture, flavor and variety. “This is my absolute favorite part of my work. “I have done very large displays as long as 18 feet for an event for 300 people to small trays for two to 20,” she says. Michelle Ayers, owner of Purple Door Gourmet Kitchen in Lynchburg, has been making charcuterie boards for a decade but has seen their popularity rise this year along with their larger counterpart: the grazing table. However, themed boards with more eclectic choices are becoming popular as well.
Most traditional charcuterie boards are spilling over with meats, various types of cheese and other accoutrements. The term “charcuterie” refers specifically to the process of curing meat products such as salami, bacon and ham. They serve as a fun way to eat anything (fun moments are important during a pandemic), a good way to gather and share with your “quaranteam ,” and can even be made into single servings for socially distanced gatherings. Maybe it’s just a coincidence that these boards began to explode about the same time as the pandemic. The charcuterie board business is booming right now. Taking up their own endcap at the grocery store.
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