Two (mostly) identical platters for a pre dinner social last night. I did these platters as a side gig during covid. I made a decent amount of money for them too. My evil overlords discovered I have a talent for charcuterie platters, and now they have become a regular thing parties order for their functions.
At least they’re fun to do.
by thatredheadedchef321
16 Comments
Looks good
Looks to be about $700 of value IMO..
Im here to mention something about this board needing a ramp. thats all folks. Good board though, thats the kind of board I want to see at a party.
Beautiful
Thought that meant $50 at first. Would have been steal of the century
It’s refreshing to see it with fresh berries, so many chefs decide to omit these on charc plates/boards and I never knew why. I always use fresh berries when I build mine. Along with some type of puttanesca style salad.
Looks like a tasty nibble for sure.
For how many people?
square brickyard salami?
Still need ramps though
TIL that I put way too much on my dinner party charcuterie boards….
Nicely done!
Where. Is. The. Ramp.
Mmm I’m hungry now
Fifty? That’s perfect for me … well, the old me, anyway … I’ve been losing some pretty significant weight. Seriously, that looks fucking delicious.
As I have said here numerous times. There is nothing wrong with fruit on a charc board. Not even strawberry.
https://3pigs.com/blogs/recipes-tips/what-fruits-do-you-put-on-a-charcuterie-board#:~:text=Fruits%20are%20an%20important%20element,a%20more%20balanced%20flavor%20profile.