KITCHEN CONFIDENCE — VOLUME 7 THROW YOUR OWN CHARCUTERIE DINNER PARTY

Hey friends,

Few meals beat an epic graze‑fest. We’re turning charcuterie into a full dinner—interactive, low‑stress, and 100 % photo‑ready. Fun fact: my first board looked like a deli case exploded on a cutting board (too much meat, zero color). Learned my lesson—now I’m giving you the cheat codes so you nail it the first time. Ready to host the easiest dinner of the season? Let’s roll.

PREP TIMELINE • 24 HOURS OUT – Quick‑pickle veg, whip hot‑honey chèvre, bake crostini. • 2 HOURS OUT – Slice meats, unwrap cheese, chill bubbles, start the playlist. • SHOWTIME – Build the board with guests, open bottles, graze all night.

THE 4‑4‑4 BOARD FORMULA (serves 6–8 as dinner)

4 CURED PROTEINS

1. Finocchiona salami

2. Prosciutto di Parma

3. Peppercorn coppa

4. Chorizo seco coins

4 CHEESES

1. Triple‑crème brie

2. Hot‑honey whipped chèvre

3. Cave‑aged gouda

4. 12‑month manchego

4 ACCENTS • Pickled fennel ribbons • Smoked marcona almonds • Apricot‑ginger jam • Castelvetrano olives

Add baguette crostini and seeded crackers off‑board to save space.

SIP LIKE A SOMM • Grower Champagne (Brut Nature) — razor‑sharp bubbles cut creamy brie. • Grenache‑led Rhône blend — red fruit + pepper echo chorizo and manchego. • Dry Lambrusco — chillable froth; prosciutto’s best friend. • Zero‑Proof Hibiscus‑Tarragon Fizz — steep hibiscus tea, cool, add tarragon simple syrup, top with soda.

HOW TO RUN THE PARTY

1. Stage the Table Lay down an Epicurean dishwasher‑safe board—sleek, knife‑friendly, and it goes straight into the washer when the night’s done. Cover surrounding table space with butcher paper; jot cheese names for built‑in labels.

2. Board Build‑Along Hand guests bowls of meats, cheeses, and accents. Guide them through the 4‑4‑4 formula—everyone feels like a food stylist.

3. Layer & Elevate • Jam jar dead‑center on an inverted ramekin for height. • “Salami rivers” snake outwards; prosciutto gets loose ribbon piles. • Cheese clock around the edge, softest at 12 o’clock, hardest at 6. • Color pops last: fennel ribbons, olives, almonds.

4. Drizzle & Serve Finish with hot honey over gouda. Snap a pic, tag #KitchenConfidence so I can feature your board next week, then tell everyone to attack—plates optional, joy mandatory.

Need my exact pickling brine or hot‑honey ratios? Comment below or DM me and I’ll send the recipes.

GEAR SPOTLIGHTS

• @Zwilling Meiji 8‑inch Chef’s Knife — Damascus‑patterned workhorse that glides through salami, cheese rinds, and citrus without tearing—my daily driver for board prep.

• Epicurean Large Non‑Slip Cutting Board — Paper‑composite surface that looks modern tableside, is gentle on blades, and survives the dishwasher. Build, serve, wash—repeat.

LEFTOVER MAGIC Simply wrap the entire board (plastic wrap or beeswax sheet) and park it in the fridge. Tomorrow’s lunch is already plated—just add fresh crackers and keep grazing.

TABLE‑TALK PROMPT Wildest cheese you’ve ever loved? (I’ll start: Cabrales blue aged in Spanish limestone caves—funky in the best way.)

MAILBAG Q: “Can I build the board in the morning and still have it shine at 6 p.m.?” — Dev, Chicago A: Absolutely. Assemble on parchment in a sheet pan, cover loosely with beeswax wrap, refrigerate. Thirty minutes before guests arrive, slide parchment onto your Epicurean board and finish with herbs or a honey drizzle.

Got other questions or craving a recipe? Hit reply or message me—your curiosity fuels future issues.

Graze boldly, host joyfully

—Chef Robbie