On Board

BY LINDA GARSON I PHOTOGRAPHY BY DONG KIM

Jane and Dave Omar started

Edmonton’s Grazeyeg with a vision of “creating the mood through food”, believing every bite of their charcuterie boards should be shared with the people who mean the most. Purposeful placement is their key to the perfect board: “The meat and cheese are really the stars of the show,” they say. “Space them in a way that flows on the board, keeping in mind shapes and angle. Dips, condiments, fruits, vegetables, nuts and sweets are your accent pieces and should highlight the board with colour and texture.”

They’ve created a board for Spring, with fresh berries, tender baby pea shoots, and their signature salami “wild rose” to remind us that fresh flowers are not far away.

The Omars’ board includes:

CHARCUTERIE: Fennel Salami: VDG Salumi’s best seller, Finnocchiona is sweet with a bit of heat, aromatic, gluten- and dairy-free. Prosciutto Domestica: less salty than Proscuitto Parma, this little gem hails from the Italian Centre shop in downtown Edmonton. Cacciatore Venetian Sausage: wild boar with pork fat, accented with hints of caraway and coriander. Brandy and White Wine Cured Salami Rose: a Grazeyeg signature!

CHEESE: Manchego: a Spanish sheep cheese classic, and Chef Dave’s all-time favourite. Salty and earthy to pair well with fresh fruit and a crisp chardonnay. Cahill Irish Porter Cheddar: pasteurised milk from grass-fed cows and porter, vegetarian. Le Petit Brie: rich and creamy, and a classic on any charcuterie board. Port Wine Derby: smooth and creamy, Derby cheese marbled with a Port infusion. ACCOMPANIMENTS: Sourdough: Jane Omar spent the last year perfecting her sourdough. La Panzanella: cracked pepper artisanal crackers – light, savoury and spicy. Vanilla Pear Preserve: this house made preserve has become a fan favourite. Roasted Red Pepper Dip: the very same that the Italian Centre Shops use for their sandwiches. Fresh Fruit and Nuts: figs, star fruit, blackberries (so pretty cut in half), strawberries, tamari almonds, pistachios, pea shoots, raspberries, tomatoes, blueberries, dried apricots.