Board Game: Inspiration for Composing Beautiful Platters for Every Palate

By Jeanne O’Brien Coffey Whether for entertaining or simply a luxurious twist on snacking, the classic charcuterie board is being explored from every angle these days. Board specialist Lisa Nichols of The Modern Butcher in Danvers, Massachusetts, has even crafted a three-dimensional Christmas-tree-shaped tower of mozzarella balls, olives, and folded pieces of salami for clients. But the oddest request for Nichols—who owns the whole-animal sustainable butchery north of Boston with her fiancé, Warren Means—was a pickle board. Not fancy cornichons—just an elevated presentation for plain dill pickles. View the Winter 2024 issue. When it comes to boards, the breadth of innovative combinations is virtually endless. These days, anything goes—from butter boards sprinkled with herbs and beautiful flowers to dessert trays laden with cookies and candies. As Nichols discovered, even pickles can look glamorous in the right arrangement. “When butter is beautifully presented on a board, accompanied by various types of bread, it can be visually striking and indulgent,” says Charles Duque, managing director, North America, for the French Dairy Board . Duque suggests blending a high-quality butter with spices, herbs, or other flavorings, then adding thoughtful accompaniments. For example, he likes to serve a lemon-peppercorn compound butter with smoked salmon and bagel chips at brunch, or with beef tenderloin crostini later in the day. For adventurous palates, Nichols suggests whipped lard—just one of the many sustainable accoutrements made at The Modern Butcher. To balance the creamy richness of the fat, consider adding something bright—perhaps dried apricots or fresh fruit, or some preserves. “Lately, I’ve been obsessed with a bitter orange marmalade that is absolute perfection,” Nichols says. Boarderie, a favorite of Oprah Winfrey, ships artisanal fresh cheese and charcuterie boards overnight. Duque agrees that unconventional condiments, like homemade or specialty spreads or chutneys, add interest. “Aim for a balance of sweet, savory, and tangy flavors,” he advises. Preserves can pair with either a sweet or a savory board, as can exotic fruits and vegetables. “Unique and less commonly found produce introduces new flavors and sparks curiosity,” Duque says, noting that both complementary and contrasting tastes can create a harmonious experience for guests. BEAUTY AND THE BOARD ven simple tinned fish looks elegant when artfully arranged on a board with other light bites. (Photo: Julia Gartland) Purple grapes, figs, berries, kiwi, and other vibrant fruits create a tableau worthy of an Old Master painting. While you don’t have to cook to craft a stunning board, an aesthetic mindset is critical. Nichols advises picking a color to carry throughout the board. “Around the holidays, for example, I like to do a lot of red fruit with vibrant white cheeses, and that red palette also works well with many meats,” she says. “I add a puff of green with a garnish—like a fresh rosemary sprig or basil—to tie it all together.” Another way to build a cohesive board is to use the same item in a few different places—perhaps the same salami or cracker cascading in several spots. To avoid monotony, follow the rule of three: At least three different meats, cheeses, crackers, and accoutrements will ensure that you appeal to different tastes and dietary requirements, Nichols says. Speaking of dietary requirements, snacking boards make it easy to accommodate a variety of needs and preferences. It’s relatively simple to put vegetarian or vegan items on one board and dairy and meat offerings on another. Likewise, display wheat-based crackers on one board and keep gluten-free options on another. Leave everyday crackers in the cupboard. “I cringe when I see them on beautiful charcuterie boards,” Nichols says. Most grocery stores carry a variety of unique artisanal crackers in different shapes and sizes, so it’s easy to improve on the basics. A few cornichons can’t hurt either.