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 in the class included the 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.