DESIGN A GRAZING BOARD

The ultimate guide to grazing boards

create a colorful centerpiece for seasonal celebrations

Charcuterie is a 15th century French word. Though it’s not my favorite fancy word from the French people, it does refer to the masterful culinary art of salting and smoking meats to preserve them. The term was used to describe the butcher shops that prepared these products. Traditionally, charcuterie boards include a variety of these cured meats. Modern charcuterie or grazing boards often include complimenting ingredients, such as cheese with different flavors and textures, as well as fruit, veggies and nuts. Grazing platters are a popular appetizer in fine dining establishments, and they make a beautiful centerpiece at gatherings of all kinds. Best of all, each one is individually crafted with savory snacks and sweet treats that appeal to even the pickiest eaters.

BASE

First things first. Find a flat tray or cutting board for serving. Choosing an appropriate size may depend on the number of people being served. Add bowls and jars with wide openings to accommodate utensils. Speaking of utensils, don’t forget to include serving spoons, butter knives, cheese knives and forks for selecting meats and cheese from the serving tray. As a disposable alternative, make toothpicks available at the table for individuals to use.

CHEESE

While meats may still be a mainstay on a modern grazing board, the cheese is the cornerstone. A top-tier grazing board will include a mixture of soft and hard cheeses made with different types of milk. Some of the most popular choices include cheddar, gouda, goat cheese, brie, gorgonzola, mozzarella, feta etc. Start by slicing hard cheeses, then placing each type of cheese on a different part of the board. For soft cheeses, consider crumbling or adding a utensil for serving.

MEATS

Based on the number of people the platter will serve, choose from meats such as pancetta, prosciutto, salami, pepperoni, smoked meats, such as ham, sausage and salmon. Slice and fold the cured meats before placing them on the serving tray. Rather than grouping these different meats together, make the arrangement more appealing by pairing meat with complimenting sections of cheese, highlighting contrasting colors, flavors and texture.

DIPS & SPREADS FRUIT

Next, fill serving bowls and decorative jars with the dips and spreads. Start simple with popular condiments, such as cream cheese, honey, jam, mustard, nut butters, salsa or yogurt. Then consider adding a flavorful hummus, fresh guacamole, spinach artichoke dip or french onion dip. Perfect for adding appealing shine and a pop of color, arrange fruit between the other ingredients on the board. Find fresh and dried fruit and berries for best results. Based on the cheeses and grains selected, consider the ingredients that pair well with these items, including fresh strawberries and blueberries, dried apricots and cranberries, fresh red and green grapes or slices of apples or pears. Or lean a little tropical with oranges, mangos and pineapple.

GRAINS

Customize the culinary experience with complimenting crackers, corn tortilla chips, pita chips, pretzels and even sliced breads. Select different styles of bread, and slice into better bite-size portions. To include variety in density and flavor, choose anything from bagels and baguettes to rye and sourdough bread. These grains give guests a way to enjoy the delicious dips and spreads, and increase the variety of flavors and textures available.

VEGGIES

Veggies are an incredible upgrade to any grazing board. Not only are they healthy and easy to eat, they pair well with a variety of meats and cheeses. Add items with appealing colors, including baby carrots, celery sticks, broccoli and cauliflower bites, sliced peppers and radishes, cherry tomatoes, dill pickles and olives.

NUTS & SEEDS

Grab an assortment of nuts and seeds to fill in the gaps on the grazing board. Some of the most popular to select include almonds, cashews, peanuts, pecans, pistachios, walnuts, pumpkin seeds and sunflower seeds.

HERBS & OTHER FUN ADDITIONS

For additional color and style, add edible herbs and flowers. On special occasions, consider fan-favorite appetizers such as deviled eggs, finger sandwiches and hot wings, for example. To please guests with a sweet tooth, consider adding cookies, chocolate and chocolate-covered goods, kettle corn or colorful candy – whatever might fit the party’s unique theme.

Established in 1972, Ore House is one of Colorado’s oldest and finest restaurants. Decorated with intricate murals and historical artifacts, the dining room exemplifies the heritage, history and culture of Southwest Colorado. In this chef-owned and operated restaurant, our experienced staff serve hand-cut steaks, sustainable wild-caught seafood and seasonal, local ingredients. Ore House is also well-known for an extensive whiskey and wine collection, as well as an ever-evolving craft cocktail menu.

Signature Items

STEAKS

hand-cut prime and choice steaks

SEAFOOD

wild-caught, sustainable seafood

LIBATIONS

award-winning wine list, extensive, whiskey collection, craft cocktails

Steak · Seafood · Libations

147 E. College Drive, Durango (970) 247-5707 info@orehousedurango.com Check website for current menu: www.orehouserestaurant.com

Wednesday - Sunday at 5 p.m. Reservations recommended

First Place Best Steak Second Place Best Fine Dining

LA PLATA COUNTY, COLORADO

Since 1887, The Strater Hotel has been welcoming locals and visitors alike to Durango’s living history museum. Our three popular restaurants and bars – Mahogany Grille, The Diamond Belle Saloon and The Office Spiritorium – offer individually unique settings to enjoy creative cocktails, shareable appetizers and elegant dinners. Inside each of these unique venues, you’ll find Victorian-era furnishings, intricate craftsmanship, storied art and the best service.

ADULT CANDY

Gorgonzola filled dates, applewood bacon with a honey drizzle

Signature Items

ELK TENDERLOIN

grilled and served with Luxardo cherry demi-glace

CARROT CAKE

chef’s family recipe for carrot cake with pecans and a cream cheese frosting

STRATER BURGER

beef patty topped with a bourbon bacon onion jam, lettuce, tomato and pepper jack cheese

HERBERT FILET PEPPERED STEAK

8-ounce filet peppered pan seared with demi-glace

NAVAJO CORN BREAD

blue cornbread, roasted poblano compound butter, charred corn, avocado, pepitas and cotija cheese

699 Main Ave., Durango (800) 247-4431 www.strater.com

Diamond Belle

11:30 a.m.-close weekend brunch 10:30 a.m.-2 p.m.

The Office Spiritorium

4 p.m.-close

Mahogany Grille

5 p.m.-close

Welcome to the Weminuche Woodfire Grill. The word Weminuche is a Ute term for “the old gentle way” and the restaurant is named for the surrounding Weminuche Wilderness located in the San Juan National Forest north of Vallecito Lake.The Weminuche Woodfire Grill offers qualityfood in a beautiful, fun, family-oriented setting that will keep you coming back. Always new specials, events and music to enjoy. Please check our website or Facebook for current hours.

THE GUNNISON

choice of burger or chicken topped with mushrooms, Swiss cheese, bacon, onion, lettuce, tomato

THE SAN JUAN

choice of burger or chicken topped with green chile, whiskey onions, cheese, lettuce, tomato and Weminuche sauce

Signature Items

PULLED PORK SANDWICH

smoked pulled pork, coleslaw and barbecue sauce

CAJUN SHRIMP CAESAR SALAD

romaine lettuce, Parmesan cheese, tomatoes, croutons and cajun shrimp

SUPREME PIZZA

pepperoni, sausage, mushroom, bell peppers, onions, olives, mozzarella

American . Family Restaurant

18044 County Road 501, Bayfield (970) 884-7153 www.weminuchegrill.com

Monday & Wednesday 4-9 p.m. Thursday noon-9 p.m. Friday & Saturday noon-10 p.m. Sunday noon-8 p.m.

Zia Taqueria has been partnering with local growers and ranchers since 2005 in an effort to offer you the freshest and finest ingredients. We serve grass-fed beef, locally grown beans, and source local produce whenever available. Our tortilla chips are produced in our Durango factory using GMO-free local corn and Colorado sunflower oil. We are a family-friendly restaurant with vegan, gluten-free and paleo menu options available.

Signature Items

TAMALES (WEEKEND ONLY)

traditionally handcrafted with authentic masa and your choice of pork with green salsa, chicken barbacoa or roasted red peppers and queso fresco

BAJA FISH TACOS

tempura-battered pollock, cabbage, Mexican tartar sauce and pico de gallo

SUPER NACHO LIBRE

chips, cheese, meat or veggies, rice, beans, guacamole and your choice of toppings

TACOS & BURRITOS

endless combinations of beans, rice, protein and toppings made to order, however you like it

RICE, SALAD OR POTATO BOWL

your choice of beans, rice, fresh toppings, salsas and sauces

Fast-casual . Mexican

Two locations

2977 North Main Ave., Durango Open daily 11 a.m.-8 p.m. 400 S. Camino del Rio., Durango Open daily 10:30 a.m.-8 p.m. www.ziataqueria.com

Outdoor Seating . Online Ordering

featuring

Zia Taqueria’s upstairs bar and rooftop patio, in collaboration with Peach Street Distillery delivers artisan, creative cocktails with a shared commitment to using fresh, locally-sourced ingredients that support Colorado communities.

Open daily 3:30-9 p.m.

Signature Items

CANTINA MARGARITA

d’agave silver, orange liqueur, lime, orange, agave

PALOMA

d’agave silver, grapefruit, lime, agave, Jarritos grapefruit soda

EL CHISME

pear infused gin, lime, lemon, sage simple

First Place Best Casual Dining First Place Best Caterer Second Place Best Mexican Food Second Place Best Taco Third Place Best Vegetarian/Vegan