The Art of the Charcuterie

07-IMG_6550At our restaurant, Dolly’s Reach, the question we get asked most often about our Charcuterie board is, “How do you pronounce that?” Whenever anyone orders a chartreuse tray or ‘that board thing,’ I know exactly what they want. Sometimes we will all have a good laugh at the table if the pronunciation is particularly horrendous and I ask them to repeat it a little louder since I didn’t quite get it. It’s all in good fun, and I only do it if I know they have a great sense of humour. The only reason why I can say it, is because google is my friend. For anyone who has been struggling, here you go! char·cu·te·rie ˌSHärˈko͞odərē/ (you’re welcome).

Although the term charcuterie defines the cured meat on the board, a nicely rounded board will include a selection of cured meat, complementary cheeses (soft and hard), grapes, crackers or bread and some salty food such as olives. We also add our homemade bucket pickles and bruschetta.  Depending on the amount of people sharing, the board can be as simple or as extravagant as you desire. For our wine tasting party, we had a small group and were mainly interested in food that would pair well with our wine so we cut back a little bit on what we have pictured below (ignore the ugly table cloth, it was during a paint night). The important thing is to relax and have fun with your board. I’ve always found that I enjoy the taste of my food more if it was low stress and easy to put together.





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