by Amber (Schatz) Danks  | Submitted Photos

Every year, people look forward to indulging in their favorite food traditions associated with November.  There’s Thanksgiving, Sunday football snacks, and cold days when warm soup is the only remedy for getting through. But before you serve the turkey, dressing, mashed potatoes, sweet potatoes, green bean casserole (if that’s your thing), or pies, you might want to consider this appetizer: charcuterie boards.

Charcuterie boards are growing in popularity at parties, events, or just for an evening at home.  Merriam Webster Dictionary defines charcuterie as: a delicatessen specializing in dressed meats and meat dishes.

“To me, it’s a fancy word for meat and cheese tray,” says Lisa Warner, manager of Pinch and Pour in Bismarck, a job she’s held since March 2018.

Lisa says more customers are asking her to  create charcuterie boards for them.

“Definitely, people are becoming more aware of it, and downtown is becoming a more hopping place.”

Nestled into downtown Bismarck at 523 East Broadway Avenue, Pinch and Pour offers fine oils, balsamics, spices, coffee, and artisan cheeses.

“Our cheeses you won’t find anywhere else in town, they’re unique to our store. We have ours shipped in, and they come from all over the world. They come from Switzerland, they come from France, Germany, some of them from Wisconsin and Minnesota. They come from all over.”

While Lisa says she will take orders from customers to create the visually pleasant charcuterie boards, anyone can do it with a little taste-testing and help from the experts.

“You have to kind of know your meats and your cheeses and what pairs well with cheeses.”

Lisa recommends trying a bleu cheese paired with red wine and then adding berries, dried cherries, or cranberries.

While it’s important for the food to pair well together, the presentation can matter just as much.  She says you can go as big or little as you want, adding jams, olives, figs, and more.

“First you taste with your eyes. So, if it looks good, it’s going to taste good.”

Lisa’s favorites are sriracha gouda and manchego, a sheep cheese that pairs well with white wine. She says gouda goes well with ciders, ales, and IPAs.

“Prairie Breeze Cheddar is another good one, because it goes with a white wine. The Midnight Moon Goat Cheese is great with dark cheese and figs.”

As for meats, Lisa recommends chorizo, a pork dried with red peppers or finocchiona, a Tuscan salami flavored with fennel.

Although you may be concerned a charcuterie board would break the bank, Lisa says you can impress two people with a full meal or four people with appetizers for around $30. And you’ll taste the quality.

“Definitely take a look at Pinterest. Don’t be afraid to try new cheeses. Even if it says it’s a goat cheese or a sheep cheese, it’s well worth trying. The textures are so unique, and the flavors are so amazing that it’s well worth the money to at least just try them.”   

Amber (Schatz) Danks spent nearly 12 years as a news reporter, producer, and an- chor. She is currently tackling her toughest and most rewarding assignment yet: being a stay-at-home mom to her baby girl.