Making Dining at Home Feel Like an "Occasion"

Restaurant reviews are my typical beat on this blog.  Unfortunately, quarantine has put a damper on this foodie’s travels lately; whether in light of COVID-19 and its dining restriction or being locked up in the middle of a winter ice storm.  That does not mean that dining at home cannot be fun or without whimsy, though.

When I first moved in with my boyfriend/now husband several years ago, one night I threw together a simple little cheese plate for us to snack on while waiting on dinner to finish cooking.  He loved it, and it has become a staple in our house ever since.  What once started out as a couple of types of cheese and some sliced apples has evolved into a full-blown Charcuterie Board. 

I’m proud to say it has become somewhat of a calling card when we have guests over, or when we are guests in others’ homes – everyone expects me to put together one of my “boards.”  While it sounds easy enough, it is more than just throwing items on a platter – I have been known to put an inordinate amount of thought into my boards, and have spent more than a few hours in the “gourmet” section of the store scrutinizing cheeses, assorted nuts, etc.  

There are many things, in my opinion, that make a charcuterie board irresistible but, first and foremost, is variety – size matters, my friends.  Pile it high with as many different delectable you have on hand:  hard and soft cheeses, cured meats, crackers/wafers, mixed nuts, perhaps some spreads (I’m partial to a little spreadable pimento cheese – the southerner in me, I guess), and don’t forget that colorful fruit!  Make it pop.  

The beautiful thing about having variety is that there will be something on there for everyone.  I literally cannot remember a time when I put a board together and every single person present did not nibble on at least one of the items I had assembled.  And it does not have to be a holiday, special occasion, or include guests.  Many a night I am happy to put thought and effort into a board for just the hubs and me.  It’s always fun.

Perhaps the most enticing aspect of diving into a charcuterie board, for me at least, is that you can drink what you want with it.  Red wine, white wine, tequila (ha!) – it all can work with it!   

If you have resisted doing your own boards because it seems like too much work, or you don’t know where to start, start small as I did and start honing those skills.  

You will love it and others will, too. Cheers!