Sponsored By

Charcuterie boards get creativeCharcuterie boards get creative

It’s not just cheese, crackers and cold cuts anymore: Today’s charcuterie boards are anything but boring, with killer components in a display of culinary showmanship.

Tara Fitzpatrick, Editor-in-Chief

June 21, 2019

13 Slides
TCUcharcuterieGallery.png

Already have an account?

More than any other item (except maybe alcohol) charcuterie boards play the role of social director at an event. “Charcuterie is a great way to spark conversation and really get people talking,” says Rashelle “Ro” Solano, executive catering director at Texas Christian University, where you’ll rarely find the same charcuterie board twice. “I love to source and use local ingredients as well as something people may not have seen or tasted before.”

Contact Tara at [email protected].

Follow her on Twitter @Tara_Fitzie.

About the Author

Tara Fitzpatrick

Editor-in-Chief, FoodService Director

Tara Fitzpatrick is editor-in-chief of FoodService Director. She previously served as senior editor for Food Management magazine.

At the start of her career, Tara was a reporter for the daily newspaper in her hometown of Lorain, Ohio, where she still resides. She holds a journalism degree from Kent State University. She's also a mom, a pretty good home cook and a fan of ghost stories, folklore, architecture, retro recipes, cheese of all kinds and cats of all kinds.

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.

You May Also Like