Using Charcuterie Boards as a type of food service has seen a rise in interest and popular culture. Although this method of food service has been around for many years, the current trend has switched it up to be all in compassing of different types of foods and different types of serving vessels. Always wanting to be current and informative, the Fort Harrod Area Family and Consumer Sciences Extension Agents hosted a combination virtual and in-person, multi-site Charcuterie Boards Program to address food safety issues as well as preparation methods and ideas when using Charcuterie Boards for serving. Locations included Wildside Winery in Woodford County, Dry Stack Coffee Shop in Boyle County, and Extension Offices in Garrard, Jessamine, Anderson and Lincoln Counties. Participants had the option to attend the program at one of the in-person locations or attend virtually. 133 participants attended by Zoom or in-person. Topics covered at the class included history of charcuterie boards, supplies needed, time saving hacks,  food safety concerns, cost and how to make the boards pleasing and more nutritious with texture, colors, variety of food and fillers. Each FCS Agent discussed one of the topics and had a different themed board at their location. Participants observed finished boards, and the construction of boards from start to finish.

Evaluation data collected at the conclusion of the program shares:

95% of participants have a better understanding of the history of charcuterie boards as a result of attending this program

92% of participants know the different boards and trays they can use as a charcuterie board as a result of attending this program

88% of participants have a better understanding of the importance of textures, colors, and fillers on charcuterie boards as a result of attending this program

92% of participants increased their knowledge on the different costs of charcuterie board as a result of attending this program

92% of participants increased their knowledge on time saving hacks when making a charcuterie board as a result of attending this program

81% of participants feel more confident utilizing food safety when making a charcuterie board as a result of attending this program

Comments shared from participants include:

“Wonderful program! I so enjoyed it and appreciate all of the work that went into making this happen.”

 “This was enjoyable and glad I brought my husband. This would make a fun date night ( it was fun for us!)”

“This was an EXCELLENT webinar. Each location presented great examples of charcuterie boards.”

“This was a great program. I loved to get the perspective from the various agents. I learned a lot.”

“I loved the format, hybrid and in person. It was so amazing hearing from the all the agents! I'm looking forward to additional multi county programs. Also enjoyed interacting with new people outside of my home county!”