Life has a way of getting us exactly where we’re meant to me. Tragedy strikes and we later find it was a blessing in disguise. A long anticipated door closes, momentarily confusing our journey, for a better one to open further down the road. So is the story of CJ Crouch, visionary food artist and owner of Charcuterie by CJ.
One of the infamous 2020 seniors, Crouch graduated from Elkhorn South High School at the height of the COVID-19 pandemic. His dreams of attending art school in Chicago were dashed as the institute shut down, he was in a pickle. Determined to journey ahead despite not knowing what lie ahead, he enrolled at Metropolitan Community College. It was a fortuitous decision, for a guidance counselor suggested he pivot to the school’s Culinary and Hospitality program, Crouch figured he’d try it, his first class was a crash course on the art of charcuterie, and he was immediately hooked.
“The first class was all about charcuterie: How to cure the meats. The presentation. The new trend. And I just fell in love with it. I was like, ‘This is the coolest thing!’ I love to host a party. I love food. I loved how artistic the food was. It just kind of fell in line,” said Crouch.
Dating back to antiquity, the art of Charcuterie isn’t a new concept. Ancient Romans and Greeks would often graze on boards of cured meats, cheeses, breads, and fruits — not as a show of refinement but simply because that was how meats were often prepared in those days: brined before being smoked or dried to provide a longer shelf life, especially if one traveled. It wasn’t until the Middle Ages that the practice became more refined as the French elevated the concept, prioritizing only the best cuts of meat, choice cheeses and produce, making the practice accessible only to the affluent. After a resurgence in America in the early 2000s, the art of charcuterie has developed into a modern artistic expression, encompassing lavish, table-wide spreads at weddings or special events down to a simple board paired with a nice glass of wine at a weeknight happy hour.
Explained Crouch, “The modern Americanized version is a curated board of artisanal meats and cheeses with any and every accompaniment you could think of: fruits, vegetables, nuts, olives, spreads, jams, honeys — anything and everything that's going to pair well with meat and cheese.”
Intrigued with this new form of artistic expression, Crouch perfected his execution in the privacy of his home. Not thinking much of it, he posted one of his creative charcuterie boards on Facebook and the rest is history.
“I had about 20 different people reach out [saying], ‘You should sell these.’ I did and within a month, the Omaha World-Herald reached out as charcuterie was starting to trend,” Crouch said. "I had blown up over a month, and since then, it's been my full-time gig.”
In business for nearly four years now, Crouch has since graduated from his home kitchen to a professional commercial kitchen housed within Main Street Cellar in downtown Elkhorn, offering charcuterie boards to its many patrons as well as curating grab-and-go boards, displays for private parties, and even hosting classes for those who want to learn how to make boards of their own.
“A really cool thing about charcuterie is that it's for all walks of life. I have kids in high school buying it for their girlfriends, people buying it for their 75th anniversary, and everyone in between,” Crouch explained. “Charcuterie isn't for a singular person. It’s for anyone and everyone.”
A full-service charcuterie company, Crouch’s concept is unique as his sole focus is boards of locally sourced luxury meats and cheeses paired with a number of accompaniments and meticulously curated into an edible art installation — a gift he’s become well-known for. Whether a charcuterie board for one person or arrangements for 450 people, Crouch has executed it. And the best part, his creations are customized to your particular needs and desires, including most dietary restrictions.
“My favorite part is being part of so many people's special moments in life. Charcuterie and the idea of grazing off a board with your friends and family and how close it brings you… It's an overall luxury experience that you get to enjoy. It's beyond just the meat, the physical food.”
For additional information on Charcuterie by CJ or to place an order or request a class, visit CharcuterieByCJ.com or email CharcuterieByCJ@gmail.com.
“A cool thing about charcuterie: It's for anyone and everyone."
"It's a luxury experience... beyond the physical food."