Charcuterie is an amazing spread for any party. There are so many options that are bursting with flavor. I’ve done charcuterie boards for informal get-togethers and decadent galas, with budgets from $100 to $2,500. Throughout the years I have come to find that in most situations, a charcuterie spread is at least part of the answer to throwing the best party ever. Here are a few suggestions to help get you started. Your task is to take the basic building blocks of flavors and make them your own.
BOARD #1 CAVIAR
Caviar is sometimes forgotten when planning charcuterie, but it adds instant class to your display and comes with many options! If it’s in the budget, you can spend $4,500 a pound for beluga caviar from the distant and exotic Caspian Sea, or as little as $40 for Alaskan salmon roe. No matter what kind of party you’re throwing, the universally-known delicacy brings a feeling of decadence and old world charm to any charcuterie board. Don’t forget to add the little extravagances that complement caviar: capers and dill, smoked salmon, tartare, and cured meats from around the world or your local butcher. Whether your budget is high or low, make sure that you call around and find all of the options available in our community.
BOARD #2 LOCAL
Do everything local: artisan breads, meats, and even fruits! We live in Montana, and a beautiful huckleberry, chokecherry, or buffalo berry jam can make a world of difference. You can pick the berries yourself or meet neighbors by supporting your local businesses and farmers. I grew up on a ranch where we sourced our own local honey, and one of my favorite adventures in doing charcuterie is finding local honeycombs. Honeycombs are a handsome addition to any charcuterie board and one of the healthiest things you can have on your menu!
BOARD #3 CHEESE
Cheese, cheese, and more cheese: from Bleu Cheese and Cheddar to Brie and Gouda, the sky is the limit. I try to always add in any local source possible, including goat cheese. Be sure to spend time tasting the cheeses you add into your charcuterie and add your own special touches. Always try to offer some things that your guests may never have had before. Whatever you’re offering, put your own spin on it. Put your own signature on each of your masterpieces and continue to work on perfecting your own unique charcuterie art.