Why Start a Charcuterie Program?
The first and most vital part of your charcuterie program is getting your staff involved. Help them understand why each product is unique. Make sure they are prepared to talk to customers about the preparation methods, flavor profiles, appropriate wine and beer pairings for each item and of course, the product’s story. A passionate and informed serving team can make all the difference in whether your program is successful.
Collier’s only produces cheese in one creamery in Wales, which has a particular milk field that surrounds it. This might sound silly, but the relaxed cows make for better quality milk. Collier’s is made with pasteurized cow’s milk from local farms in the beautiful Welsh mountains of Denbighshire using a traditional, closely guarded recipe. While the cheese is aging, it is closely monitored by just three expert graders to guarantee the texture and taste of the final product.
Next Up: Merchandising
Artisan meats and cheeses are great, but so are pickled, roasted or fermented vegetables, interesting mustards, butters, jellies and sweet components like dried fruits. You’ll also want to round out your platter with dried bread, crackers or breadsticks. Try thinking outside the box when it comes to protein and add an on-trend seafood variety. Or, keep your plate all vegetables to cater to those looking for healthier options. Finally, the key to your presentation is the board. Many top restaurants go rustic, using tableware such as wood blocks that help emphasize artisan ingredients. For a cleaner, white tablecloth look, try plating on stark white porcelain that will best highlight the product’s colors, textures and flavors.
Portioning ahead of service can be critical to the success of a charcuterie platter.Most portioning mistakes and inconsistencies tend to happen when it’s done at the time of service. Portioning ahead of time, such as carefully laying out each platter’s ingredients on a sheet tray with an easy to lift cover (like a clean inverted 2-inch plastic food container) makes plating charcuterie a breeze. By doing this, you can avoid long waits for servers, causing them to not be as motivated to sell.