Pairing delicious foods and creating beautiful imagery comes naturally to Boerne resident Andrea Noskrent. “I love to leave a fun impression with my guests,” said Noskrent, professional caterer with Arts & Crepes. She has catered for local bed and breakfasts, festivals, boutique events, craft shows, baby and bridal showers, and business luncheons. Noskrent defines charcuterie (pronounced “shahr-ku-tuh-ree”) as using finger foods to create a variety of flavors, textures, and colors. “Different combinations help make the flavors pop in your mouth and take it to the next level, especially when pairing with the right wine.” Creating the right accompaniment is all about experimenting.
“Pick a fun platter to start. Make sure it looks full and bountiful.". Layering fruits such as grapes, strawberries, apples, and pears will add height for visual appeal. When deciding on cheeses, combine something soft such as a brie or goat cheese, with something hard like a Granada or Gouda. Add a sweet or spicy jam when selecting meats. Noskrent is not afraid to get creative when layering meats in various shapes. “For example, prosciutto can be rolled while ham might make triangular shapes.” Empty spaces can be filled with nuts, dried fruit, olives, sundried tomatoes, pork rinds, banana chips, or crackers.
The board should also include something salty and tart. Green and black olives, Gherkin pickles, and capers will help deliver this. Sunflower seeds, almonds, and pumpkin seeds add a little crunch. Andrea loves to garden and includes her herbs to add additional color.” Contact@artsandcrepes.com. (Note: Arts & Crepes offers a French authenticity unique to the Hill Country.)
