Insider links today's interest in charcuterie boards with social media influencer Marissa Mullen, who is named as a "charcuterie influencer" for sharing images recording her obsession with charcuterie since 2013. However, James Beard-award winning author, James Birdsall, credits another for being the OG of America's rediscovered love affair with the photogenic meat and cheese board.
Whenever legendary foodie, James Beard, is said to have entertained, he did so by serving up a menu item which has found a place in the American culinary scene. Per The New York Times, Beard himself describes a holiday platter which he called a "favorite," and which once held a place of honor at his parties.
Beard says: "I put out a big board of various slicing sausages — salami, Polish sausage, whatever I find in the market that looks good — and an assortment of mustards. I also like to have another board of cheeses: Swiss Gruyère, a fine Cheddar and maybe a Brie. And with the cheeses, I serve thinly sliced rye bread and crackers of some kind and a bowl of fruit."
So, no matter how imaginative today's charcuterie platters might be, the American culinary scene has Beard to thank yet again for reviving a centuries old idea of taking locally produced cold meats and cheeses and serving them up, at a time when canned, preserved, and other convenience foods were all the rage.
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July 18, 2022 at 04:38AM
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James Beard's Favorite Holiday Party Dish Is Surprisingly Familiar - Tasting Table
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