Here is the easy, essential plan to creating a board your whole party will love — with lots of ideas for the best ingredients, tools, pairings and arrangement strategies. Featuring my friend Chef and Sales Manager Loree Daviau from Gances Complete Catering. The best part will be we get to “graze” when the lesson is over! Open to the first 30 reservations. Cost will be $20 per person and If the weather is good and we can expand to outside, we might be able to fit more. If we are outside please bring a chair. Venmo @Karri-Beckwith (9770) to reserve your spot before they are gone! So grab your people and let’s make it a night! Don’t forget BYOB. Questions please send a message. This event sold out last year so don’t wait to reserve.
The word charcuterie refers to cold cooked, cured, or smoked meats; so technically, a traditional charcuterie board is just a meat platter. But as these communal boards have gotten more popular for entertaining at home, the definition has expanded to include abundant displays of meats, cheeses, dried and fresh fruits and vegetables, toasted nuts and briny olives, plus honeys, jams, jellies, chutneys, mustards and more!
A beautiful charcuterie board is a statement piece and a time-saver, since it typically requires little to no cooking. It only takes a few minutes to assemble (really!) and I promise you don’t need to be an expert food stylist. Plus, you can make it ahead of time and pop it in your fridge until right before serving. A charcuterie board can be left out for grazing for up to 2 hours.
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