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 Montgomery County Family and Consumer Sciences Extension Agent hosted an in-person Charcuterie Boards Program partnered with a local business, Just Graze to address food safety issues as well as preparation methods and ideas when using Charcuterie Boards for serving. Considering this was a hands-on learning experience, the class consisted of only 10 participants. 1 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. 

Evaluation data collected at the conclusion of the program shares:

100% of participants have a better understanding of the history of charcuterie boards as a result of attending this program

93% of participants know the different boards and trays they can use as a charcuterie board as a result of attending this program

95% 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

91% of participants increased their knowledge on time saving hacks when making a charcuterie board as a result of attending this program

88% 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:

“This was so fun and educational - I am happy to know how to make a salami rose now.”

 “Glad I got to do this with my husband”

“When is the next one?”