Name: Havens Chef's Board Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Charcuterie
Ingredients: 200 g Aged Cheddar; 150 g Brie Cheese; 100 g Salami; 100 g Prosciutto; 100 g Mixed Olives; 1 loaf Artisan Bread; 50 ml Honey; 30 ml Dijon Mustard; 150 g Fresh Grapes; 50 g Nuts (Almonds or Walnuts)

Cabernet Sauvignon, Merlot, Nebbiolo, Sangioveze & Syrah I PGI Drama

WINE ART ESTATE TECHNI ALIPIAS ROSE

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Indulge in our Chef's Board, a delightful selection of artisanal cheeses, cured meats, and seasonal accompaniments, all beautifully arranged for a feast for the senses. Perfect for sharing, this platter features a harmonious blend of flavors and textures, complemented by house-made spreads and fresh bread. Elevate your dining experience with this exquisite offering that celebrates the artistry of charcuterie.

Gather all the ingredients and place them on a clean surface.

Prepare the Ingredients

Cut the aged cheddar and brie into bite-sized pieces. Slice the salami and prosciutto into manageable portions.

Slice the Cheeses and Meats

On a large wooden or slate board, start by placing the cheeses in different sections. Then, add the salami and prosciutto, followed by the olives and nuts.

Arrange on the Board

Place the artisan bread in a corner of the board and scatter the fresh grapes around the cheeses.

Add Breads and Fruits

Drizzle honey over the cheeses and place a small bowl of Dijon mustard on the board for dipping.

Finishing Touches

Serve immediately, allowing guests to enjoy creating their own combinations.

Serve

Aged Cheddar

Brie Cheese

Salami

Prosciutto

Mixed Olives

Artisan Bread

Honey

Dijon Mustard

Fresh Grapes

Nuts (Almonds or Walnuts)

Chef's Board

Indulge in the exquisite Glacier 51 Sea Bass, an oceanic delight that boasts a delicate, buttery texture and a mild, sweet flavor. This sustainably sourced fish is expertly pan-seared to perfection, enhancing its natural richness, and is served atop a bed of vibrant seasonal vegetables drizzled with a zesty citrus beurre blanc. Each bite transports you to the pristine waters where this remarkable catch was sourced, making it a must-try for seafood lovers.

Glacier 51 Sea Bass

brown butter bern's sazerac 6yr rye, praline liqueur, nux walnut alpina, maple pecan cordial

Pie O' Rye Old Fashioned

tinkerman's citrus gin, berneroy fine calvados, nux walnut alpina, pear, barrel aged maple syrup, lemon

Fallen Fruit

crop organic meyer lemon vodka, genepy, lemon, sage

Sage Against the Machine

ilegal mezcal, st. germain, aperol, lime, apple cider, maple

Smoky Grove

giffard apertif, lemon, fever tree blood orange

SOHO Spritz

Make Chef's Board Recipe in just 30m. Indulge in our Chef's Board, a delightful selection of artisanal cheeses, cured meats, and seasonal accompaniments, all beautifully arranged for a feast for the senses. Perfect for sharing, this platter features a harmonious blend of flavors and textures, complemented by house-made spreads and fresh bread. Elevate your dining experience with this exquisite offering that celebrates the artistry of charcuterie.

Chef's Board Recipe

Ingredients

Cheese and Charcuterie

Method

Assembly