Autumn Charcuterie Board Class

In this class, students will explore the art of seasonal charcuterie. From learning the history of
charcuterie to selecting colors and textures, choosing the right board, and mastering autumn-inspired
pairings, participants will leave with both knowledge and a beautifully crafted board. 

Introduction & History 

● Definition of charcuterie (French origin, originally the art of preparing cured meats). 

● How it evolved from preservation to today’s grazing boards. 

● The role of seasonal ingredients and traditions. 

The Autumn Palette: Colors & Presentation

 ● Warm tones: oranges, reds, golds, browns, deep greens. 

● Contrast and balance: mix of light/dark elements for appeal. 

● Examples: pumpkin butter or cheddar (orange), cranberries or figs (red/purple), rosemary or sage
(green), crackers/nuts (neutral). 

● Styling tips: layering, bowls, creating movement. 

Boards & Serving Vessels 

● Wooden boards (rustic), marble (elevated), slate (modern). 

● Sizes & shapes: round vs. rectangular vs. tiered. 

● Tips: Choose based on occasion and guest count. 

● Seasonal décor: mini pumpkins, gourds, herbs, edible flowers. 

Pairings & Autumn Ingredients 

● Cheese: smoked gouda, aged cheddar, brie with apple butter, cranberry goat cheese. 

● Meat: prosciutto, soppressata, turkey slices, venison or duck. 

● Fruit & Veg: apples, pears, figs, grapes, roasted squash rounds. 

● Crunch: pecans, pumpkin seeds, multigrain crackers, sourdough. 

● Spreads: pumpkin butter, spiced honey, whole grain mustard, chutney. 

● Sweet Touch: dark chocolate bark, ginger snaps, maple pecans. 

● Pairing principles: salty + sweet, creamy + crunchy, smoky + fruity.