b'Makers Choice Grazing Board Local Specialty Food ResourcesServes 8BAKER STREET MARKETIngredients Guide 96 Baker Street, MaplewoodCheese: 1 pound total (approximately 1/3 pound each) of assorted cheeses (choose 3 with varied textures973-327-9971and milks) bakerstmarket.com Soft: brie, chevre, camembert, gorgonzola, burrata KITCHEN A LA MODE Firm: cheddar, Gouda, Fontina, Gruyre, pecorino 59 S Orange Avenue, South Orange Unique: Taleggio, Reblochon, Harbison 973-821-5145Meats: 1 pound total (approximately 1/3 pound each) of thinly sliced meats (choose 3): Prosciutto, salami,kitchenalamode.combresaola, soppressata, hot coppa, cured sausage, ham, pt MIA FAMIGLIACondiments: 1 cup total (approximately 8 ounces) per condiment (choose 1 sweet, 1 savory) 277 Main Street, Millburn Sweet: honey, fig jam, chutney, quince paste, mostarda, preserves 973-467-5740 Savory: grainy mustard, herb pesto, olive tapenade, tinned fish miafamigliainc.comBreads and Crackers N & K PRIME MARKETPLACE 1 baguette, sliced or torn into servings 1899 Springfield Avenue, Maplewood 1 package crackers 973-821-9430 1 package specialty crisps nkprimemarketplace.comFill-ins SOMA WHEELHOUSEVegetables/Pickles Select vessels for condiments as@The Co-Lab, 57 S. Orange Avenue,part of the assembly process.South OrangeFresh: radishes, carrots, cucumbers, endive, cherry tomatoes 908-752-7134 Brined: olives, cornichons, caperberries, hot peppers, pearl onions @General Store Shops & Caf,Roasted: peppers, tomatoes, garlic, 1875 Springfield Avenue, Maplewoodzucchini, mushrooms 973-250-6160Fruits maplewoodwheelhouse.com Fresh: grape clusters, berries, sliced pearsTRADER JOESand apples, figs, kumquats 187 Millburn Avenue, Millburn Dried: dates, apricots, prunes, pears, 973-218-0912cherries, orange slices Food-safe boards and platters in varying shapes, materials andtraderjoes.com Nuts: Walnuts, candied pecans, pistachios,patterns are the foundation of presentation.truffled macadamias, wasabi peasGarnishes:Fresh herbs, edible flower blossoms, signageInstructions1.Prepare: Gather ingredients and vessels beside your board or platter and create a mental map of what you will assemble. Ensure the surface is food safe and your hands are clean. Position larger items first and use vessels as placeholders for condiments.2.Place cheeses: Arrange cheeses, spacing them apart to allow for complementary ingredients around each variety. Slice a small wedge into a cheese round as an invitation. Consider placing runny chees-es on small plates.3.Add meats: Shape the thinly sliced meats into rosettes, folds, and rolls and position them near theFrom smoked kalamatas to pear mostarda, the cheeses, leaving room for other ingredients. SOMA Wheelhouse offers an evolving selection of specialty foods to complement its lovingly chosen 4.Add condiments: Place sweet and savory condimentscheeses.in small vessels and strategically position them on the board, each with an appropriate serving utensil.5.Fill remaining spaces: Add fresh and dried fruits, vegeta-bles, nuts, bread slices and crackers. Offer extra baskets of bread and crackers nearby.6.Final flourishes: Complete the board with additional serving utensils, toothpicks, perhaps handwritten signage,Look out for small fresh herbs from your garden or a dish of pepper flakes.utensils new and 7.Serve: The completed board is best served at roomold that add per-This marble condiment vessel from Kitchen asonality and functionality.temperature and can sit safely for up to 2 hours indoors.la Mode makes an ideal grazing gift (if you Remember to take a photo of your final creation. can resist keeping it for yourself). food matters /31'