Nibbles + Bites

Charcuterie Artisans Hard at Work

tABle & BoArd to open dAvidson storefront

by Tony Ricciardelli | photographs provided by Table & Board

Self-expression can take many forms: painting, sculpting, woodworking and writing poetry to name a few. Sharing one’s creativity can be rewarding, a fulfilling outlet for those who relish the challenge of bringing ideas and concepts to reality. Whether it’s for aesthetic purposes, or to deliver a message, art garners attention.

Creating eye-catching, appetite worthy culinary creations requires more than simply putting food on a plate. For perfectionist foodies, it’s all about presentation and appealing to the senses: colors, odors, tastes, textures and sometimes sounds (think of a sizzling steak or a smoldering fajita plate).

For Table & Board mother-daughter team Mary Lou Hamela and Julie Wilkinson, connecting family and friends through food is important. Their ability to create colorful, refined, rustic and nutritionally well-balanced charcuterie boards is their chosen art form.

“This is what we were meant to do,” says Wilkinson. “Coming from a large Italian family means gathering at the table to celebrate one another. For us, it’s always been about feeding others with a passion for design and presentation in the meals we make. Our charcuterie boards serve as the centerpiece of the party.” The duo began by “dabbling” in a side business, creating charcuterie boards for friends. Word of mouth and subsequent workshops opened the door to further opportunities. Coffeeshops, hospitality-oriented businesses and real estate offices were soon asking for their products. Hamela and Wilkinson realized they were growing a successful family business, and the time to procure a storefront space was due. Table & Board will open its first shop in mid-December at 416 South Main Street in Davidson. “Our love of food and family runs deep,” says Hamela. “We’ve called Lake Norman home for almost 25 years. I feel blessed to be able to build our family business here.”

Table & Board offers fruit boards, dessert boards, breakfast boards, hand-held sweet or savory cones and cups, custom-designed boards, box lunches and more. The business played a leading role in the Taste of Davidson and Catawba Walk events. Wilkinson speaks about the difference between summer and winter boards, noting that winter boards are likely to feature grapes, dried fruits, pears, pickled vegetables, pomegranate and other produce prevalent to cooler weather. Summer boards feature a variety of fresh berries, peaches, apricots, edible flowers and other seasonal fruits and vegetables. No matter the season, Table & Board will put together custom orders to address food allergies and dietary preferences, including gluten-free options.

“We use artisanal cheeses and cured cheeses and meats, and our produce is hand-picked at local farmer’s markets,” says Wilkinson. Cheeses include triple-cream Brie, aged cheddars, Gouda, goat cheese, whipped feta and lemon ricotta. Table & Board purchases honey from a local beekeeper. “We only use fresh food that looks beautiful,” she says.

Sweet notions will perk up any occasion, and the dessert boards fulfill that role: homemade pumpkin-spice and peppermint meringues; French macaroons, salted caramels, pistachio and cranberry biscotti and chocolate-covered strawberries are some of the available options.

For those interested in learning a tasty craft, Table & Board hosts public and private charcuterie workshops at a variety of locations around Lake Norman. The venues provide a fun culinary experience at social gatherings, corporate team-building sessions, wedding and baby showers, and date nights. The workshops, held three to four times per month, teach participants how to shop and pair ingredients, and practice efficient food handling and preparation. The workshops culminate with each participant building a beautiful charcuterie board. Classes are limited to twenty participants; they’re extremely popular and quickly sell out. Children’s classes are scheduled quarterly at AR Workshop in Davidson.

Regarding future plans, Wilkinson would like to expand when the time is right, and maybe organize a charcuterie club. She would also enjoy sharing her knowledge and experience with others.

“I’d like for Table & Board to serve as a resource, an incubator for other small businesses,” she says, “helping them to achieve their goals and, of course, to continue exposing people to fresh, healthy, seasonal food.”

For more information about Table & Board, send an email to tableandboardnc@gmail.com or call 704.964.5101. Charcuterie Workshop at Old Town Public House, Cornelius.