In this class, students will explore the art of seasonal charcuterie. From learning the history of charcuterie to selecting colors and textures, choosing the right board, and mastering autumn-inspired pairings, participants will leave with both knowledge and a beautifully crafted board.
Introduction & History
● Definition of charcuterie (French origin, originally the art of preparing cured meats).
● How it evolved from preservation to today’s grazing boards.
● The role of seasonal ingredients and traditions.
The Autumn Palette: Colors & Presentation
● Warm tones: oranges, reds, golds, browns, deep greens.
● Contrast and balance: mix of light/dark elements for appeal.
● Examples: pumpkin butter or cheddar (orange), cranberries or figs (red/purple), rosemary or sage (green), crackers/nuts (neutral).
● Styling tips: layering, bowls, creating movement.
Boards & Serving Vessels
● Wooden boards (rustic), marble (elevated), slate (modern).
● Sizes & shapes: round vs. rectangular vs. tiered.
● Tips: Choose based on occasion and guest count.
● Seasonal décor: mini pumpkins, gourds, herbs, edible flowers.
Pairings & Autumn Ingredients
● Cheese: smoked gouda, aged cheddar, brie with apple butter, cranberry goat cheese.
● Meat: prosciutto, soppressata, turkey slices, venison or duck.
● Fruit & Veg: apples, pears, figs, grapes, roasted squash rounds.
● Crunch: pecans, pumpkin seeds, multigrain crackers, sourdough.
● Spreads: pumpkin butter, spiced honey, whole grain mustard, chutney.
● Sweet Touch: dark chocolate bark, ginger snaps, maple pecans.
● Pairing principles: salty + sweet, creamy + crunchy, smoky + fruity.
