CUISINE
CHARCUTERIE BOARDS ARE all the rage for
holiday parties of all kinds, and dietary restrictions are no excuse to leave this beautiful snack centerpiece out of your spread. Three Columbus cheese and cured meat experts explain how anyone can get in on the trend. John Reese, culinary director at Black Radish Creamery, says there are many routes to take for a classic charcuterie board. He stresses that using quality ingredients and talking to experts will lead to the best results. “If you’re going to put the money down, you should buy cheese that’s handled correctly,” Reese says. “Talk to cheesemongers about what will go with the evening.” Going to a cut-to-order cheese counter such as Black Radish’s gives customers the opportunity to discuss their plans with experts and create the best pairings, Reese says. If steak is on the menu, they may recommend a bleu cheese pairing. If it is a more formal event, it’s best to avoid messier cheese or preserve spreads. In addition to quality and context, Reese says variety is a vital factor in a successful board. This includes variety in textures, tastes and colors, as people always eat with their eyes first. The layout of the board is also important. Symmetry can add visual appeal, but it’s better to go completely random if perfect symmetry can’t be achieved. Adding cheese curds to the outside of the board can preserve your creation if kids are in attendance. Reese says it’s important to have one component go either the whole way or the majority of the way across the board. This creates a visual flow that is very appealing. Flowers also add visual appeal, but nothing inedible should be included on the board. Reese details a classic charcuterie board with Spanish influence: Manchego, chorizo, Iberico ham, sheep or goat’s milk
Going Over Board 12
cityscenecolumbus.com | November/December 2021
