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After I had been following Burge & Board on Instagram for a while, I finally got to meet Carrie from Burge & Board and see/taste one of her beautiful boards in real life. She is the absolute sweetest and so incredibly talented! After our meeting, I asked her a few questions about creating grazing boards and I thought I would pass along the information for you so you can try your hand at making your own delicious board at home. Here’s a few tips to get you started with making your own board.
The Container.
How do you choose the right container for your event? How do you know how much will fit on the board?
As far as choosing the right container, I would maybe start with the theme or direction of your party. If you plan to have a rustic theme, a wooden cutting board or wood round is great. A bit more modern? – use a marble slab cutting board or black slate. This part of the process can be the most fun – you can use almost anything as a container.
The second question definitely took some time to figure out. I would suggest eye-balling how much you think will fit on the container and playing around with it. You can always get extra so you have more to play around with – snack as you go! It really takes some trial and error here, but you’ll get a good feeling for it after some practice.
The Cheese.
What cheeses are your favorites to use when creating a charcuterie board? Are there any that you typically stay away from and why?
My favorite cheeses to use would have to be Brie and Gouda because they are both just instant crowd pleasers. After every event as I am doing cleanup, those two are always the ones missing.
I usually stay away from Bleu Cheese. Personally, I love it, but after a few years of cheesing I always get asked to leave off the Bleu. Bleu Cheese is pretty potent and has a distinct smell that can scare off many/most. So, I recommend leaving it off unless you really know your audience well enough.
The Meat.
How many different types of meat should one tray have? How do you appeal to different tastes?
Using two or three meats per tray is perfect. To be honest, I just use your traditional charcuterie (salami, proscuitto, etc.). Its classic and most love those options.
If you know some of your guests are not into pork, for example, there are turkey and beef salamis out there and it can be fun experimenting with less traditional things!
The Accoutrements.
What are your favorite sides to use on one of your boards? Favorite sauces and dips?
My favorite sides would have to be olives, honey/jams, and candied nuts. You have both a sweet and salty element that pairs well with most cheeses. These are honestly just a few of my personal favorites though and there are so many more sides that you could add to your board. Here is an example of a few of the boards we offer and each shows a variety of sides.
My favorite sauces and dips would have to be a good pesto and a Gouda dip. If there is a way I can add even more cheese to my boards then I am all for it-a Delicious Gouda dip is just perfect!
Putting it Together.
What’s a good ratio of meats/cheeses/accoutrements as a rule of thumb for a board? How much should you plan to purchase per person?
For the meat and cheeses I just plan per ounce per person. On a board that will be used as an appetizer or for lite snacking throughout the evening, I serve 1.5 ounces of meat and 2 ounces of cheese per person. I add a little extra with the cheese but you can absolutely adjust as necessary. As for the accoutrements and dips, it’s definitely a little more free form. I just played around with different amounts and ratios until I found an amount that worked best.
Getting Creative.
Your boards always have an interesting or surprising element to it, what are your favorite tips on how to enhance the offerings on a board or make it more appealing to guests?
This is one of my absolute favorite parts of the process! I feel that all the tiny details are definitely what will enhance your board. I try to set up my meats, cheeses, dips and accouterments in a way that is aesthetically pleasing. Rolled up meat, to me, just visually looks more delicious! Why not have candied pecans instead of regular pecans? It just adds something a little extra and they almost sparkle with that candy coat. A good garnish is an absolute must as well. I will garnish my brie with a big piece of fresh honeycomb instead of a small drizzle of honey. Herbs, like rosemary and thyme, can transform your board with just a few sprigs. Just play around with a few things that you love and have fun!
Huge thank you to Burge & Board for helping us create our own boards with these super helpful tips!
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