Menu
Customizing the menu to your taste and budget.
Cheese
My formula I tend to use while curating cheese for a board establishes variety in both texture and flavor profiles — soft to dry.
Cured Meats
Varying in spice and flavor they’re all good yet distinguishable enough from one another earning their place on the board. Some of my favorites are: prosciutto, soppressata, dried sausage, salami, speck, and capicola — you know, the gabagool.
Produce
I work to shop local for the best fresh and in season fruits and vegetables. Not only are fruits and vegetables visually appealing, but they provide a raw and fresh flavor. Acting almost as a palate cleanser, produce is also an accoutrement to many of the dips and softer cheeses on the board.
Crackers
I do a variation of crackers ranging in density, texture, and flavor. Often overlooked but the foundation for your perfectly concocted bite.
Dried Fruit + Nuts
Nuts provide a recognizable texture and crunch. Dried fruit provides a different flavor and might be a pleasant surprise and elevate a typical bite.
Accompaniments
The cherries on top, from olives and gherkins to chutney and honey. These ingredients tie everything together.
In addition to curating, food prep, delivery, & set up — I offer quite the menu selection. All boards will include a variation of these ingredients listed above. Ingredients vary based on what is fresh and in season. Eating what is in season not only effects accessibility, but also quality and taste! These ingredients also vary on type and size of event. Dietary restriction options are available upon request, there should be something for everyone to enjoy on the board! Though these ingredients are subject to change, your opinions matter to me. If there is something you feel is missing, mention it to me and I will make sure it is at your next event! All orders can be customized and personalized based on your requests. Rest assured, I provide everything you’ll need to run your event smoothly. I require at least two weeks notice in advance for events and ask for $100 deposit to reserve your preferred date. Cancellations within two weeks of event will result in forfeit of deposit.