Our chef and instructor for the day, Jeri Hoyle, provided all the meats, cheeses, grapes, olives, accompaniments, implements, aprons and boards. Tubac resident, Jeri is a Culinary Expert from Williams-Sonoma with many years of culinary instructor experience.
We provided our own wine so you know there was plenty of that!
Charcuterie is a French word for any smoked, dry-cured or cooked meat. 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.
When preparing a charcuterie board allow 2 ounces of charcuterie per person. It's pretty rich. Add aged gouda, brie, or blue cheese. Olives or pickles - cornichons are a classic choice. Grapes, berries, or pear slices. Dates, dried plums, apricots or cranberries, artisan chutney or jam. Sourdough bread, bread crisps, or a toasted baguette. Epicurious has an excellent article on "How to Build a Charcuterie Board Like a Pro".
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| Front LtoR - Lynda, Kelly, Daryl Back LtoR - Cathy, Tari, Connie, Kathy, Chris, Debbie, Susie, Carolyn |
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| Chef Jeri and Randy |
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| Randy gives us an overview of the meats for our charcuterie |
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| Chef Jeri describes the cheeses and fruits |
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| Round 1 evaluation Let the eating commence! |
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| Round 2 - With a little experience and a little more wine. We're getting pretty good at this! |
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| LtoR - Carole, Susie, Lynda, Chris, Tari, Cathy, Daryl, Carolyn, Debbie, Kelly, Kathy, Connie |
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