Mastering The Art Of Charcuterie Boards With California Grown
When you pick up a bunch of grapes, a bag of pistachios or plump, fresh figs at the grocery store, do you think of their provenance or if they are as fresh, flavourful and nutritious as advertised? Yes, we can support local farms by buying our fruits and vegetables directly from trusted farm vendors. But what do we do when all we want is a leafy green or juicy berry and the country’s short growing season is only able to offer cellared fruits and root vegetables?
That’s when Canadians can turn to our southerly neighbours for delicious and nutritious options. According to Karla Stockli, former chairperson and spokesperson at Buy California Marketing Agreement (CA Grown) and the CEO of California Figs, nearly 90 percent of Canada’s 40 million people live within 240-kilometres of the U.S. border. So, it shouldn’t be a surprise that Canada is the number one market for U.S. consumer-oriented food exports, consuming 24 percent of its exported goods.
Blessed with a Mediterranean climate and fertile soils, California is America’s leading agricultural production state. “California produces food for the world, from urban farms and indoor produce operations to the farm fields of the Central Valley and the micro-climates of the Napa Valley,” says Stockli.
In diversity alone, California grows over 450 different crops and is responsible for over 50 percent of America’s produce and more than 80 percent of its wine, making it the largest food producing state in the U.S. and the world’s fifth largest supplier of food and other agricultural commodities. It’s no wonder they’re a leader in food innovation, providing farmers and ranchers resources to support environmental sustainability and build resilience to climate change.
Celebrating California’s bounty with charcuterie boards
To celebrate this diverse, high-quality produce and artisanal products, California Grown partnered with Chatelaine to host an intimate and interactive charcuterie board masterclass at Preto Loft in Toronto’s west end. Led by Michelle Rabin, the Toronto-based culinary producer, food stylist and recipe developer, the city’s top food influencers, culinary enthusiasts and content creators were guided in building their own balanced and Instagram-worthy charcuterie boards using California Grown products.
Attendees were greeted with a glass of California wine or a refreshing mocktail made with seasonal California fruits. After filling up on canapes featuring California Grown products, including mini California chicken tacos and bite-sized rosti topped with apple butter, attendees were welcomed to their personal workstations for the masterclass. Each seat thoughtfully equipped with gift bags brimming with condiments made from California grown products, plus locally sourced cured meats and cheeses to round out the boards.
Guests were immersed in a lavish spread of pristine California fruits and nuts, from pomegranates and plump organic blueberries to Medjool dates, prunes, walnuts and pistachios. The captivating tablescapes, brought to life by Elle Cuisine, spilled over with a variety of glossy apples, large clusters of grapes and dried figs, as well as a selection of seeded crisps, lavash crackers, artisan bread and irresistible pieces of homemade California fig & mandarin focaccia.
“We love Ontario and its fruits and vegetables when we can grow them,” said Rabin while guests curated and assembled their boards, piling on a wide assortment of fresh and dried fruits from California. “But when we can’t choose Ontario goods—like in the winter—we have the option to buy things from farmers that have a great quality of life, follow standardized practices and who take care of their products and its environment. It’s a great reason to choose California.”
After assembling their edible art, attendees could take the perfect post-worthy shot of their charcuterie boards at a festive photo station outfitted with lighting and props. As the night wrapped, branded boxes were available to pack up each board for easy transport home—best takeaway ever!
Masterclass tips to building your perfect board
To create your own charcuterie platter using the best of California grown goods, here are four tips from Rabin that will result in a show stopping charcuterie board.
1. Start big
Rabin says to start with the large items which create focal points on the board. This could be anything from chunks of cheese, meat products like pâtés and terrines to rows of cured meats that have been folded, rolled or draped casually on the board. Consider using small jars or bowls of spreads, jams or preserves like California prune marmalade or paint artful smears of California fig mostarda as a starting point.
2. Use contrasting textures
Pair contrasting textures together. Rabin shared that a soft cheese goes well with something really crunchy like toast, while salty meats or hard cheeses pair nicely with sweet and fruity bites such as a California blueberry compote.
3. Pick different shapes
On the subject of shapes, Rabin recommends to avoid placing too many of the same shapes together. Try mixing up small and large shapes like raggedy broken pieces of California grown pistachio brittle with a sliced California apple or a salami rose next to sumptuous garlic confit stuffed California olives.
4. Pick contrasting colours
Having contrasting colours are also appealing to the eye, whether it’s a handful of jewel-like California pomegranate seeds or a pile of shelled California pistachios against a wheel of soft and runny Brie. Finish the board with snacky treats like California fruit and nut supersnacks and fiery candied walnuts as a garnish.
To learn more about the California-grown products available in Canada—like apples, blueberries, dates, figs, grapes, prunes, pomegranates, pistachios, poultry and wines, just to name a few—or the flavourful recipes that can be used on a charcuterie board any time of the year, head to californiagrown.org.
Food photography: Ashley van der Laan
Event photography: Arash Moallemi
Event video: Diala Canelo