CityViewNC.com | 11
I
t starts with color choices, then maybe
some added textures. Shapes and
angles are important, too, and here and
there, some depth.
Soon, you'll have a masterpiece that
will make the ordinary simply extraordinary
and whet the appetites of those who appreciate
your vision.
And then, what everybody came for: Dig in
and destroy that masterpiece.
For Lindsey Smith, building a charcuterie
board is like painting a landscape or sculpting
a statue. e result is a work of art.
"It's totally food art," says Smith, who's also
known as e Charcuterie Chic. "I was always
that kid who could not fill in the colors in the
lines in art class. But with charcuterie, you
work with shapes and colors to get that 'wow'
factor. You have to make an impression."
Something about the variety of tastes in one
small space appeals to Smith. In restaurants,
she oen orders the appetizer sampler because
she can't decide on one dish.
Sarah Wassberg Johnson, who is known
online as e Food Historian, says charcuterie
boards have working-class roots that can be
traced to Medieval times throughout Europe.
Cheeses, bread, and wine or beer were oen
paired with cured meats, fruits and pickled
vegetables as standard peasant laborer fare.
e meals were portable, did not have to be
kept cool, and required few utensils to eat.
For Lindsey Smith, building a
charcuterie board is like painting
a landscape or sculpting a statue.
The result is a work of art.
Right: A swirl of honey
adds flavor to chunks
of brie in a charcuterie
board created by Lindsey
Smith of The Charcuterie
Chic. Below left: Italian
bread straws tower over a
board featuring Yorkshire
cheese and prosciutto,
created by Nicole Knotts
of Fayetteville Technical
Community College's
culinary arts program.
