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Charcuterie boards became popular decades ago, and we are still obsessed. The modern board craze has gone well beyond charcuterie, creating an entirely new style of entertaining that revolves around all sorts of party boards, theme boards, and grazing tables.
Believed to be rooted in ancient Greece and Rome, charcuterie (preserved meats) was necessary for long journeys. Fast forward to the fifteenth century, it was commonplace in much of Europe, and by the eighteenth century, Parisian streets were adorned with charcuterie shops that soon inspired chefs to use their culinary craftsmanship to create masterful boards that went beyond cured meats to include various pickled items and other accompaniments.
The resurgence of charcuterie’s popularity in the modern era has widened the definition and pushed the boundaries. We now have grazing tables (expansive and artistic spreads) and party boards that are limitless in their design.
A basic “charcuterie board” includes savory cured meats, cheeses, pickled items, nuts, fruit, and crackers typically aesthetically arranged on a rustic wooden board or similar platter.
The more exotic boards are unlimited and a blank canvas for culinary creativity. Go beyond the basic and be sure to include nice accoutrement pairings, curious fruits, honeycomb, unusual jams, grainy mustards, artisan-crafted cheeses, a host of pickled items, fresh aromatic offerings like arugula, fennel, and basil leaves, and any other whimsical additions you’d like!
I had a conversation with a local Myrtle Beach charcuterie artist, Antonia Ingelson. She is a former private chef, originally from The Netherlands. She recently retired from real estate to focus on her charcuterie business full-time.
Q: How much of your business is catering vs boards?
“About twenty percent of my business is for grazing tables; the rest is boards. I love being artistic, and some of the events are so fun, like a fundraiser for an art exhibit. Grazing tables are becoming so popular for many occasions. It’s hard to go wrong with a big, beautiful grazing table.”
Q: Tell me a little about the boards you create.
“I have quite a few on my website to choose from, and I get a lot of requests for custom boards, which can be fun to do! And I like doing butter boards; you get layers of flavors.”
Q: In your opinion, what’s the outlook for this niche market?
“It’s here to stay. The versatility of boards can suit any event or gathering, and they are convenient for the customer. I personally hand-deliver all of my boards.”
“Charcuteries by Antonia” serves the greater Grand Strand area. You can view her offerings at charcuteriesbyantonia.com.
For those in the Charleston area, I spoke with the owner of CHS Coastal Charcuterie, Kelsey Pettus. Q: What’s been the demand for boards over the last few years?
“It surprises me every year. It’s a blessing. We have added four additional team members and we’re still growing. We have hosted “Build-A-Board” corporate team events — classes where the team members learn how to construct a board, make things like salami roses and kiwi flowers, and have fun doing it. Then they take the boards home!”
Q: Tell me about your business.
“We are about 50/50 on catering and pre-orders for boards. Because we order in bulk, it is more affordable for customers to pre-order with us rather than doing it themselves; it can be pricey.”
Q: Do you have any favorites?
“The holiday-themed boards are my favorite; you can be creative. We also do these massive grazing tables for companies seeking new options vs traditional catering. Right now, we are doing a lot of birthday boards for college students, and we always have a lot of corporate gift orders. I guess we do a little of everything!”
CHS Coastal Charcuterie serves the greater Charleston area. You can visit their page at chscoastalcharcuterie.com
Thanks to Antonia in the Myrtle Beach area and Kelsey in the Charleston area for taking the time to chat with me. They are both innovative and artistic and love creating custom boards — bringing your ideas to life!
Whether you want to have a nice brunch with friends, a game-day gathering, host a wine or beer-tasting event, or elevate a dinner party — boards are a convenient party pleaser! Below are descriptions of my own favorite party boards to spark your creativity for your next gathering!
The Wing Board:
Chicken wings: traditional dry rub, buffalo style, garlic-parmesan, and crispy chicken nuggets; wing dipping sauces: hot wing sauce, barbecue sauce, honey-mustard, bleu cheese, and ranch; veggies: herbed goat cheese stuffed mini bell peppers, celery, mini heirloom carrots, and other crudités. For a flavor boost, try baking the wings first and finishing them on the grill.
Italian Antipasti:
Prosciutto, salami, calabrese, provolone, asiago, buffalo mozzarella, roasted peppers, artichoke hearts, olives, heirloom cherry tomatoes, hearts of palm, fresh basil leaves, cooked and cooled tortellini on frill pick with pepperoni and fontina. Be sure to have a nice balsamic glaze and extra virgin olive oil nearby.
Top THAT Bruschetta Board:
Various crostini and bread slices, spreadable cheeses, hummus, guacamole, fig and lingonberry jams, pate, sliced red onion, Serrano ham, heirloom tomato slices, sliced fresh peaches, olive tapenade, and muffuletta spread. Have dark buckwheat honey, extra virgin olive oil, and balsamic glaze nearby.
Chicken and Waffles Brunch Board:
Belgian waffles, fried chicken nuggets, fresh berries, baked spiced apple halves, softened butter, whipped cream, praline pecans, crispy thick-cut hickory smoked bacon, and a little mound of confectionary sugar. Have maple syrup, honey, blackstrap molasses, and cinnamon nearby.