b'food mattersGet on BoardThe art of grazing plattersWORDS AND PHOTOGRAPHS BY ILYSSE RIMALOVSKIG plat- withlemonyhousehummus razing tershaveand swirls of colorful crudit.become highCarnivorousgrazerscan art,oftenchoose from a bounty of cured highbudgetmeatsslicedtoorder.Maple-andenter- woods N & K Prime Market-tainmentit- placeoffershouse-madePol-self. By letting your inner food stylist out,ish hams, kielbasa and smoked you can easily create a bountiful boardmeats. For paper-thin prosciutto that will engage your guests. Thanks toand fine Italian specialties, Mia local specialty food retailers, the finestFamiglia in Millburn has it all.ingredients are readily available. If TraderJoesismoreyour Theboardtrendmaybeattrib- style,yourguestswillbewell utedtosocialmediacharcuterieart- served. Overwhelmed? Apply the ists who assemble meaty rosettes and3-3-3-3 rule and multiple-choice meandering patterns almost too prettyyourwaythroughvarietiesof to eat. But the traditional art of char- cheese, sliced meats, accompani-cuterie dates back to 15th century France, rooted inments and starches by choosing your favorite three simple meals eaten by European laborers that con- plete with recipes). Imagine a blue cheese alongsidefrom each category.sisted of meats, cheeses, bread and produce.pink-pepper pickled rhubarb or a goat cheese withThefollowing This practice would later become part of high so- bourbon walnuts. recipe is an in-ciety culinary culture as a formal cheese course toExtending the theory that if you start with great,spirationalguide end a meal. By the 1900s, it was the finger food ofit will always be great, she guides customers in dis- tocreatingyour the American cocktail party. covering their favorite cheeses and pairing comple- signaturegrazing Today, the board is adored for its flexibility, so- mentary ingredients to create a third experienceexperienceasan ciability, convenience and ease. Specialty ingredientsthat may be about flavor, texture, mouth feel, bal- appetizer before a can share the spotlight with grocery items. Even theance or a combination of them all. mealservinga most unskilled cook can create a masterpiece thatFriendsuggestsofferingcheesesthataremadepartyofeight. tastes equally as impressive. from different milks (cow, sheep, goat) and texturesAdjustforyour The secret? Be creative, have fun and please your(one soft, one hard, one other) that include both fa- guestsandtheir palate while heeding your guests dietary needs. Evenmiliar varieties and a surprise. Arrive ready to tastedietaryconsider-with limitations, there is ample space on the boardand engage in conversation. Leave with the perfectations. The board to delight everyone. ingredients for building a bespoke tasting experience. isyourcanvas.Leigh Friend uses her extensive Cheesemonger and SOMA Wheelhouse co-own- IndowntownMaplewood,AmieRuditzandpairing knowledge to design cheese-forward platters that cre-er Leigh Friend will become your new best friend.MaggieMarottahavequicklymadetheirBakerIlysseRimalovskiate unexpected flavor combina-Based in South Orange and Maplewood, her passionStreet Market a staple. Customers can choose fromisawell-seasonedtions. Photo: SOMA Wheelhouse.for cheese is contagious. Whats more, designing asophisticated prepared foods and a variety of curatedhomechef,host grazing platter with her is an education. cheeses, meats and specialty foods. Handcrafted ta- and creative producer living in Maplewood. She loves In her book Composing the Cheese Plate: Recipes,bletop goods are available, too. To us, every boardto teach how to entertain with freedom, style and con-Pairings, and Platings for the Inventive Cheese Course,is a work of art, says Marotta. A variety of signaturefidence. Have food questions or need inspiration? Email Friend includes a pairing chart of cheeses and condi- grazing boards can be ordered from the website, oneforilysse@icloud.com or visit Ilysses free Food Matters ments that could become an event in itself (com- piled high with chocolate and fresh berries, anotherZoom Room most Fridays from 12:15-1:15 p.m.30/ matters magazine / summer 2024'