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Build A Charcuterie Board Your Family Will Love


A Charcuterie Board Your Family Will Love

BY PAT BURNS

If you plan on celebrating the yearend holidays or the New Year with friends and family, you might want to consider the trendy and attention-grabbing charcuterie board. Okay, if you’re like me, you might have difficulty correctly saying charcuterie.

CharcuterieSo, before we assemble and serve a charcuterie board, let’s begin with how to say charcuterie. Here is the phonic pronunciation my daughter gave me (shar-COO-ter-ee), and you can even hear it (with a French accent), here.

” I’ll be having fun sharing these tips while entertaining, and so will you.”

With my cheerful Zoom interview with the viral and much-in-demand chef Gino Campagna, we discussed the excitement and popularity of the charcuterie board for entertainment. Being his TV personality, he had some engaging insights and tips for preparing a charcuterie board. There was so much I wasn’t aware of, and now I’ll be having fun sharing these tips while entertaining, and so will you.

 

“With Chef Gino’s instructions, I can focus more on the food, the fun, and the friends.”

CharcuterieAt your next gathering of family or friends, you can add information and enjoyment during the nibbling of all those delicious foods displayed. And, as you’ll hear in Chef Gino’s video, he stresses how important it is to pay the most attention to the quality of the food items and not as much on the display. This was such a relief to me.

When I see beautiful charcuterie boards online, there is no way I can create the masterpieces that I find. It can be so intimidating to try and match what professionals make. With Chef Gino’s instructions, I can focus more on the food, the fun, and the friends.

Now, pass the olive oil, please!

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Sample more from PAT BURNS here 

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From the Organic Kitchen News:

LET’S TALK CHARCUTERIE!

Charcuterie is the culinary art of preparing meat products such as bacon, salami, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. Someone who prepares charcuterie is called a Charcutier. So why is charcuterie suddenly all the rage?

WELL AS THE SAYING GOES “EVERYTHING OLD IS NEW AGAIN”.

Like many traditional foods that are making a comeback, charcuterie is a culinary art developed from necessity; it is the way meats were preserved long before the days of refrigeration. And just like pickles, fermented vegetables, home-drafted beer, broth, and kombucha, charcuterie has been revived and brought front and center by the traditional food movement. And in my humble opinion front and center is exactly where it deserves to be.  Read more

ENJOY THIS FUN INTERVIEW WITH CHEF GINO AND PAT BURNS

Pat Burns

About the author

Pat Burns is the co-founder of the Orange County Children's Book Festival, a celebrity journalist, film reviewer and a consultant for nonprofits

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