WEBVTT 00:00:00.000 --> 00:00:01.050 align:middle line:90% Welcome. 00:00:01.050 --> 00:00:03.300 align:middle line:84% Here we are, Wedding Wednesday Live. 00:00:03.300 --> 00:00:05.730 align:middle line:84% This is season two episode three. 00:00:05.730 --> 00:00:10.410 align:middle line:84% I am your Host and Gift Registry Product Expert, Sophia Kvochak. 00:00:10.410 --> 00:00:13.560 align:middle line:84% I'm joined by Emily Delaney today, a.k.a. 00:00:13.560 --> 00:00:15.300 align:middle line:90% The Cheeseboard Queen. 00:00:15.300 --> 00:00:17.640 align:middle line:90% Tell us how you got that name. 00:00:17.640 --> 00:00:20.340 align:middle line:84% So a few years ago I had made a cheese board 00:00:20.340 --> 00:00:23.070 align:middle line:84% for a group of girlfriends, we were having Friendsgiving. 00:00:23.070 --> 00:00:24.612 align:middle line:84% By that point, it was very well known 00:00:24.612 --> 00:00:27.070 align:middle line:84% that I was not allowed to show up anywhere without a cheese 00:00:27.070 --> 00:00:27.660 align:middle line:90% board in hand. 00:00:27.660 --> 00:00:30.690 align:middle line:84% And one of my girlfriends commented after the party 00:00:30.690 --> 00:00:32.759 align:middle line:84% that you are like the queen of cheese boards, 00:00:32.759 --> 00:00:34.110 align:middle line:90% and that just stuck in my head. 00:00:34.110 --> 00:00:37.320 align:middle line:84% And I was really craving a creative outlet 00:00:37.320 --> 00:00:40.110 align:middle line:84% and Cheeseboard Queen was born on Instagram as a way 00:00:40.110 --> 00:00:42.615 align:middle line:84% to share the things that I was creating, 00:00:42.615 --> 00:00:45.240 align:middle line:84% and over time it's evolved into this really beautiful community 00:00:45.240 --> 00:00:49.073 align:middle line:84% of food lovers and people who love to entertain and host. 00:00:49.073 --> 00:00:50.490 align:middle line:84% And it's just become a space where 00:00:50.490 --> 00:00:52.440 align:middle line:84% I love to share my tips and tricks, 00:00:52.440 --> 00:00:55.200 align:middle line:84% talk about my favorite products, and talk 00:00:55.200 --> 00:00:57.052 align:middle line:84% about tutorials and workshops, which is 00:00:57.052 --> 00:00:58.260 align:middle line:90% what we're going to do today. 00:00:58.260 --> 00:00:58.860 align:middle line:90% Amazing. 00:00:58.860 --> 00:01:00.780 align:middle line:84% Well, I'm honored to be in the presence 00:01:00.780 --> 00:01:02.310 align:middle line:90% of The cheeseboard Queen. 00:01:02.310 --> 00:01:04.530 align:middle line:84% We have such a fun episode for you today. 00:01:04.530 --> 00:01:06.030 align:middle line:84% We're going to walk through actually 00:01:06.030 --> 00:01:07.680 align:middle line:90% building some of these boards. 00:01:07.680 --> 00:01:09.870 align:middle line:84% I'll highlight some of our favorite products 00:01:09.870 --> 00:01:11.010 align:middle line:90% along the way. 00:01:11.010 --> 00:01:14.460 align:middle line:84% As always, think about your gift registry mindset. 00:01:14.460 --> 00:01:17.460 align:middle line:90% The holidays are coming up. 00:01:17.460 --> 00:01:20.760 align:middle line:84% You might be hosting or entertaining for the first time 00:01:20.760 --> 00:01:23.610 align:middle line:84% or you might just be hanging out, it's fall, 00:01:23.610 --> 00:01:27.360 align:middle line:84% it's cozy time, and enjoying a cheese board just casually, 00:01:27.360 --> 00:01:28.000 align:middle line:90% too. 00:01:28.000 --> 00:01:29.233 align:middle line:90% So with that, let's dive in. 00:01:29.233 --> 00:01:30.150 align:middle line:90% Where are we starting? 00:01:30.150 --> 00:01:32.280 align:middle line:84% OK, so we're going to start with our tondo board. 00:01:32.280 --> 00:01:33.690 align:middle line:90% This board is so beautiful. 00:01:33.690 --> 00:01:36.930 align:middle line:84% It's got this rich wood color which is perfect for fall. 00:01:36.930 --> 00:01:39.160 align:middle line:84% It's also a great size for a larger group. 00:01:39.160 --> 00:01:41.460 align:middle line:84% So as we're thinking about Thanksgiving, Friendsgiving, 00:01:41.460 --> 00:01:43.918 align:middle line:84% those larger gatherings that we're going to be having, this 00:01:43.918 --> 00:01:46.620 align:middle line:84% is a great size for a group of maybe six to eight. 00:01:46.620 --> 00:01:49.147 align:middle line:84% You could also serve it with other appetizers and things, 00:01:49.147 --> 00:01:50.730 align:middle line:84% but it's big enough to where you could 00:01:50.730 --> 00:01:52.350 align:middle line:90% have this as your main event. 00:01:52.350 --> 00:01:55.110 align:middle line:84% So we already kind of got our cheeses plated here just 00:01:55.110 --> 00:01:56.310 align:middle line:90% to get the ball rolling. 00:01:56.310 --> 00:01:58.525 align:middle line:84% I always say that we start with our cheese. 00:01:58.525 --> 00:02:00.900 align:middle line:84% And the reason for that is you're setting the foundation. 00:02:00.900 --> 00:02:02.430 align:middle line:84% It is a cheese board after all, right? 00:02:02.430 --> 00:02:04.763 align:middle line:84% So we want to make sure that those cheeses have the best 00:02:04.763 --> 00:02:06.045 align:middle line:90% real estate on the board. 00:02:06.045 --> 00:02:07.920 align:middle line:84% So we've got three different types of cheeses 00:02:07.920 --> 00:02:10.020 align:middle line:90% here, a variety of types. 00:02:10.020 --> 00:02:12.060 align:middle line:84% We have a cheddar here, which is nice 00:02:12.060 --> 00:02:15.540 align:middle line:84% and classic, pairs wonderfully with fall produce like apples. 00:02:15.540 --> 00:02:17.970 align:middle line:84% We've got a beautiful Blue Cheese here, which I know 00:02:17.970 --> 00:02:20.400 align:middle line:84% can be a little controversial, but is a great addition 00:02:20.400 --> 00:02:22.650 align:middle line:84% to a board for something a little different, something 00:02:22.650 --> 00:02:23.485 align:middle line:90% a little funky. 00:02:23.485 --> 00:02:25.360 align:middle line:84% And then we've got this gorgeous cheese here, 00:02:25.360 --> 00:02:27.000 align:middle line:90% which is called Harbison. 00:02:27.000 --> 00:02:28.740 align:middle line:84% It's a bloomy rind cheese that's actually 00:02:28.740 --> 00:02:30.930 align:middle line:84% wrapped in spruce bark, which just 00:02:30.930 --> 00:02:32.715 align:middle line:90% sounds so fancy and special. 00:02:32.715 --> 00:02:33.820 align:middle line:90% And it's so beautiful. 00:02:33.820 --> 00:02:34.263 align:middle line:90% It's very beautiful. 00:02:34.263 --> 00:02:35.513 align:middle line:90% It looks amazing on the board. 00:02:35.513 --> 00:02:38.280 align:middle line:84% And it's so creamy and buttery on the inside. 00:02:38.280 --> 00:02:40.710 align:middle line:84% It's a really special cheese that I love to bring out 00:02:40.710 --> 00:02:41.640 align:middle line:90% around the holidays. 00:02:41.640 --> 00:02:43.663 align:middle line:84% And it's actually usually only available 00:02:43.663 --> 00:02:45.330 align:middle line:84% in the fall and winter months, so that's 00:02:45.330 --> 00:02:46.708 align:middle line:90% a really special cheese. 00:02:46.708 --> 00:02:48.000 align:middle line:90% So I wanted to highlight those. 00:02:48.000 --> 00:02:49.440 align:middle line:84% We've gone ahead and plated those, 00:02:49.440 --> 00:02:52.140 align:middle line:84% and you'll see they're not directly next to each other 00:02:52.140 --> 00:02:53.375 align:middle line:90% on the board. 00:02:53.375 --> 00:02:54.750 align:middle line:84% The reason for that is it kind of 00:02:54.750 --> 00:02:57.400 align:middle line:84% sets up little areas, little sections on the board, 00:02:57.400 --> 00:02:59.700 align:middle line:84% and then you can fill in all of your other ingredients 00:02:59.700 --> 00:03:01.930 align:middle line:84% that pair with those items around it. 00:03:01.930 --> 00:03:03.570 align:middle line:90% So we've got our cheeses. 00:03:03.570 --> 00:03:05.700 align:middle line:84% I also went ahead and added a jar of honey. 00:03:05.700 --> 00:03:08.550 align:middle line:84% And I will add this little ramekin of-- 00:03:08.550 --> 00:03:12.360 align:middle line:84% this is a pear mostarda, which is a type of jam. 00:03:12.360 --> 00:03:13.630 align:middle line:90% So go ahead and pop those on. 00:03:13.630 --> 00:03:15.210 align:middle line:84% Again, these are the larger elements 00:03:15.210 --> 00:03:16.740 align:middle line:84% and we're setting our foundation, 00:03:16.740 --> 00:03:19.710 align:middle line:84% and everything else will fill in around those items. 00:03:19.710 --> 00:03:23.940 align:middle line:84% So you can play around as you're plating your board. 00:03:23.940 --> 00:03:27.730 align:middle line:84% See how the foundation is coming together, move things around. 00:03:27.730 --> 00:03:30.510 align:middle line:84% So we've got our cheeses, and we already actually 00:03:30.510 --> 00:03:32.790 align:middle line:90% added some fruit as well. 00:03:32.790 --> 00:03:35.100 align:middle line:84% I love adding fresh produce to a board. 00:03:35.100 --> 00:03:36.780 align:middle line:84% I think it's such a great way to mix up 00:03:36.780 --> 00:03:38.820 align:middle line:84% the richness of the cheese and the meat. 00:03:38.820 --> 00:03:41.580 align:middle line:84% You get that nice, fresh bite and it also 00:03:41.580 --> 00:03:42.760 align:middle line:90% adds beautiful color. 00:03:42.760 --> 00:03:45.000 align:middle line:84% So these are very one dimensional color wise, 00:03:45.000 --> 00:03:48.270 align:middle line:84% but you start bringing in those pops of beautiful fall colors 00:03:48.270 --> 00:03:51.130 align:middle line:84% and it just makes it feel very special and very seasonal. 00:03:51.130 --> 00:03:52.410 align:middle line:90% So we've got some grapes. 00:03:52.410 --> 00:03:53.550 align:middle line:90% We have a little pear. 00:03:53.550 --> 00:03:54.738 align:middle line:90% This is a persimmon. 00:03:54.738 --> 00:03:56.280 align:middle line:84% So we've got a good foundation going. 00:03:56.280 --> 00:03:59.250 align:middle line:84% I'm going to go ahead and add some crackers, 00:03:59.250 --> 00:04:01.470 align:middle line:84% and then we'll add some of our charcuterie, our meat. 00:04:01.470 --> 00:04:02.040 align:middle line:90% Perfect. 00:04:02.040 --> 00:04:04.440 align:middle line:84% And the tondo board, as Emily mentioned, 00:04:04.440 --> 00:04:07.660 align:middle line:84% actually comes in three different wood types. 00:04:07.660 --> 00:04:09.840 align:middle line:84% So this is the gorgeous acacia wood. 00:04:09.840 --> 00:04:12.040 align:middle line:90% Beautiful autumnal vibes. 00:04:12.040 --> 00:04:13.530 align:middle line:90% This is another option. 00:04:13.530 --> 00:04:15.270 align:middle line:90% It's a lighter wash wood. 00:04:15.270 --> 00:04:17.700 align:middle line:84% And then we also have an ebonized wood finish, 00:04:17.700 --> 00:04:19.529 align:middle line:84% which we'll show you later in the episode. 00:04:19.529 --> 00:04:22.270 align:middle line:84% And they come in a variety of shapes. 00:04:22.270 --> 00:04:26.160 align:middle line:84% So we have this gorgeous big round, this smaller rectangle, 00:04:26.160 --> 00:04:28.140 align:middle line:84% and then there's also another paddle shape, 00:04:28.140 --> 00:04:31.710 align:middle line:84% so depending on, again, how many people you're serving, what 00:04:31.710 --> 00:04:33.510 align:middle line:84% kind of wood type speaks to you, there's 00:04:33.510 --> 00:04:36.780 align:middle line:84% so many options in the tondo collection, which we absolutely 00:04:36.780 --> 00:04:38.040 align:middle line:90% love. 00:04:38.040 --> 00:04:40.650 align:middle line:84% While we're here, I'll also point out some of our little 00:04:40.650 --> 00:04:42.630 align:middle line:90% serving tools here. 00:04:42.630 --> 00:04:44.970 align:middle line:84% These are our marble cheese servers. 00:04:44.970 --> 00:04:46.470 align:middle line:90% They come in a set of three. 00:04:46.470 --> 00:04:50.610 align:middle line:84% So beautiful, marble handles, stainless top. 00:04:50.610 --> 00:04:54.340 align:middle line:84% The different cheese knives have different functions. 00:04:54.340 --> 00:04:56.010 align:middle line:84% So this one is great, has a little bit 00:04:56.010 --> 00:04:57.150 align:middle line:90% of a blade on the end. 00:04:57.150 --> 00:04:59.320 align:middle line:84% What cheese would you recommend for this? 00:04:59.320 --> 00:05:01.380 align:middle line:84% So that is really great for a hard cheese 00:05:01.380 --> 00:05:03.687 align:middle line:84% where you really want to chisel off a piece. 00:05:03.687 --> 00:05:04.770 align:middle line:90% You can get nice leverage. 00:05:04.770 --> 00:05:07.260 align:middle line:84% And you press down onto it, so that's 00:05:07.260 --> 00:05:08.650 align:middle line:90% great for your harder cheeses. 00:05:08.650 --> 00:05:09.150 align:middle line:90% Yeah. 00:05:09.150 --> 00:05:10.870 align:middle line:84% And then there's these two other ones. 00:05:10.870 --> 00:05:13.290 align:middle line:84% This one is like a little cheese fork, 00:05:13.290 --> 00:05:16.510 align:middle line:84% so great for your Parmesan, other hard cheeses 00:05:16.510 --> 00:05:18.210 align:middle line:84% that you're really trying to dig into. 00:05:18.210 --> 00:05:19.620 align:middle line:90% And then what about this one? 00:05:19.620 --> 00:05:21.780 align:middle line:84% So that one also is good for the hard cheeses. 00:05:21.780 --> 00:05:23.372 align:middle line:84% And this one too is nice if you're 00:05:23.372 --> 00:05:25.080 align:middle line:84% cutting into the Parmesan, like you said, 00:05:25.080 --> 00:05:27.330 align:middle line:84% you can use this to stabilize the block 00:05:27.330 --> 00:05:28.570 align:middle line:90% as you chip away at it. 00:05:28.570 --> 00:05:30.930 align:middle line:84% So all of these are really great for the hard cheeses. 00:05:30.930 --> 00:05:32.980 align:middle line:84% And you can also use this as a serving piece, 00:05:32.980 --> 00:05:35.287 align:middle line:84% and people can pick up an olive or a little pickle 00:05:35.287 --> 00:05:36.495 align:middle line:90% with that too, with the fork. 00:05:36.495 --> 00:05:36.960 align:middle line:90% So smart. 00:05:36.960 --> 00:05:37.380 align:middle line:90% Yeah. 00:05:37.380 --> 00:05:38.505 align:middle line:90% And they're really neutral. 00:05:38.505 --> 00:05:40.080 align:middle line:84% The marble is so beautiful, but they 00:05:40.080 --> 00:05:43.510 align:middle line:84% go with really any board fabrication, 00:05:43.510 --> 00:05:44.700 align:middle line:90% which is really nice. 00:05:44.700 --> 00:05:46.120 align:middle line:90% Yeah, absolutely. 00:05:46.120 --> 00:05:48.570 align:middle line:84% OK, so I've gone ahead and added our crackers. 00:05:48.570 --> 00:05:50.910 align:middle line:84% I always say that I am a little conservative 00:05:50.910 --> 00:05:53.513 align:middle line:84% in how many crackers I add to the board right off the bat. 00:05:53.513 --> 00:05:54.930 align:middle line:84% They take up a lot of space and we 00:05:54.930 --> 00:05:57.490 align:middle line:84% want to save room for all of the other yummy-ness, 00:05:57.490 --> 00:05:58.927 align:middle line:90% so I start with a little bit. 00:05:58.927 --> 00:06:01.260 align:middle line:84% And then if you'd like, you can serve a separate platter 00:06:01.260 --> 00:06:03.000 align:middle line:84% or tray with more crackers so that you 00:06:03.000 --> 00:06:05.500 align:middle line:84% don't feel like you have to be refilling the tray all night, 00:06:05.500 --> 00:06:07.950 align:middle line:84% but I like to start with just a little touch there. 00:06:07.950 --> 00:06:10.050 align:middle line:90% I also added some more fruit. 00:06:10.050 --> 00:06:12.630 align:middle line:84% You'll see here that we have different sections 00:06:12.630 --> 00:06:14.530 align:middle line:90% or pockets of the same color. 00:06:14.530 --> 00:06:16.980 align:middle line:84% So for me, I think the beauty of a cheese board 00:06:16.980 --> 00:06:19.200 align:middle line:84% is you eat with your eyes first, right? 00:06:19.200 --> 00:06:21.540 align:middle line:84% So when you walk in it's that stunning presentation. 00:06:21.540 --> 00:06:23.248 align:middle line:84% And we talked a little bit about bringing 00:06:23.248 --> 00:06:24.360 align:middle line:90% in those seasonal colors. 00:06:24.360 --> 00:06:27.270 align:middle line:84% And one styling trick that I always love to talk about 00:06:27.270 --> 00:06:29.140 align:middle line:90% is spreading out those colors. 00:06:29.140 --> 00:06:31.650 align:middle line:84% So rather than just having one pocket of blackberries 00:06:31.650 --> 00:06:33.300 align:middle line:84% or one pocket of the bright red grapes, 00:06:33.300 --> 00:06:36.282 align:middle line:84% we space them out on the board and it helps your eye move 00:06:36.282 --> 00:06:37.115 align:middle line:90% throughout visually. 00:06:37.115 --> 00:06:38.560 align:middle line:90% It looks so beautiful already. 00:06:38.560 --> 00:06:39.060 align:middle line:90% Yeah. 00:06:39.060 --> 00:06:40.560 align:middle line:90% Well, thank you. 00:06:40.560 --> 00:06:42.450 align:middle line:84% OK, so now we can go ahead and add some meat. 00:06:42.450 --> 00:06:44.640 align:middle line:84% So we've got some prosciutto here. 00:06:44.640 --> 00:06:47.335 align:middle line:84% This large plate of prosciutto, actually. 00:06:47.335 --> 00:06:48.960 align:middle line:84% And we're going to go ahead-- and we've 00:06:48.960 --> 00:06:50.820 align:middle line:84% got some nice little pockets, so what 00:06:50.820 --> 00:06:53.430 align:middle line:84% I was talking about earlier about building our foundation. 00:06:53.430 --> 00:06:56.130 align:middle line:84% So now we've got nice little pockets and openings 00:06:56.130 --> 00:06:58.960 align:middle line:84% where we can fill in the rest of our items. 00:06:58.960 --> 00:07:01.980 align:middle line:84% So that's what I mean when I talk about that foundation. 00:07:01.980 --> 00:07:04.687 align:middle line:84% So with our prosciutto we're going 00:07:04.687 --> 00:07:07.020 align:middle line:84% to create what I like to call little prosciutto ribbons. 00:07:07.020 --> 00:07:08.520 align:middle line:84% And you can get in on this with me if you want. 00:07:08.520 --> 00:07:09.460 align:middle line:90% Yes, let's do it. 00:07:09.460 --> 00:07:09.960 align:middle line:90% OK. 00:07:09.960 --> 00:07:12.180 align:middle line:84% So you're just going to grab a piece. 00:07:12.180 --> 00:07:15.790 align:middle line:84% And my thing with prosciutto is I don't like to mess with it 00:07:15.790 --> 00:07:17.790 align:middle line:84% too much, because it can definitely get finicky. 00:07:17.790 --> 00:07:19.360 align:middle line:90% It can start to stick together. 00:07:19.360 --> 00:07:21.030 align:middle line:84% So you're going to hold it in both hands 00:07:21.030 --> 00:07:24.760 align:middle line:84% and then bring it together in the middle, just like that. 00:07:24.760 --> 00:07:27.180 align:middle line:84% And then let's go ahead and place it. 00:07:27.180 --> 00:07:30.180 align:middle line:84% We're going to build like a little ribbon coming down 00:07:30.180 --> 00:07:31.410 align:middle line:90% this section of the board. 00:07:31.410 --> 00:07:33.000 align:middle line:90% Oh, we grabbed the same piece. 00:07:33.000 --> 00:07:35.340 align:middle line:84% That was a Lady and the Tramp moment. 00:07:35.340 --> 00:07:36.190 align:middle line:90% Very cute. 00:07:36.190 --> 00:07:38.460 align:middle line:84% OK, so I called these prosciutto ribbons 00:07:38.460 --> 00:07:40.920 align:middle line:84% because you're getting the effect of that little strip 00:07:40.920 --> 00:07:43.650 align:middle line:90% of fat at the top. 00:07:43.650 --> 00:07:46.950 align:middle line:84% And it just looks really nice and simple, easy-breezy. 00:07:46.950 --> 00:07:50.850 align:middle line:84% You're not trying to make it look like anything too fancy, 00:07:50.850 --> 00:07:54.360 align:middle line:84% because prosciutto is just notorious for being 00:07:54.360 --> 00:07:55.890 align:middle line:90% very finicky. 00:07:55.890 --> 00:07:59.880 align:middle line:84% Yeah, it's really so easy and it looks pretty gorgeous. 00:07:59.880 --> 00:08:02.040 align:middle line:84% And the reason that we like to add 00:08:02.040 --> 00:08:04.572 align:middle line:84% some styling to the charcuterie is it's very flat. 00:08:04.572 --> 00:08:06.780 align:middle line:84% So if you just took this straight out of the package, 00:08:06.780 --> 00:08:07.920 align:middle line:84% of course there's nothing wrong with it, 00:08:07.920 --> 00:08:10.350 align:middle line:84% but we're looking to elevate all of these elements, right? 00:08:10.350 --> 00:08:12.930 align:middle line:84% So if it was just flat out of the package, 00:08:12.930 --> 00:08:16.447 align:middle line:84% it just doesn't have that same effect 00:08:16.447 --> 00:08:17.530 align:middle line:90% when you're looking at it. 00:08:17.530 --> 00:08:19.030 align:middle line:84% It doesn't look quite as appetizing. 00:08:19.030 --> 00:08:21.393 align:middle line:84% So by creating these little ribbons, these little piles, 00:08:21.393 --> 00:08:23.310 align:middle line:84% it just makes it look so much more appetizing, 00:08:23.310 --> 00:08:25.143 align:middle line:84% and it's a little bit easier to eat as well. 00:08:25.143 --> 00:08:26.290 align:middle line:90% You can just grab and go. 00:08:26.290 --> 00:08:29.400 align:middle line:84% So we've got some prosciutto plated already. 00:08:29.400 --> 00:08:30.580 align:middle line:90% Sorry about that. 00:08:30.580 --> 00:08:34.270 align:middle line:84% And then we have some salami as well. 00:08:34.270 --> 00:08:36.130 align:middle line:90% Grab that. 00:08:36.130 --> 00:08:37.960 align:middle line:84% OK, and we can talk a little bit through 00:08:37.960 --> 00:08:39.549 align:middle line:90% the salami folding technique. 00:08:39.549 --> 00:08:41.320 align:middle line:84% You can go ahead and grab a piece 00:08:41.320 --> 00:08:42.610 align:middle line:90% and we'll do that together. 00:08:42.610 --> 00:08:45.017 align:middle line:84% Again, we're taking this very flat piece of salami 00:08:45.017 --> 00:08:46.850 align:middle line:84% and trying to make it look more interesting. 00:08:46.850 --> 00:08:48.730 align:middle line:84% So we're going to fold it in half one time, 00:08:48.730 --> 00:08:50.830 align:middle line:84% create like a half moon shape and then 00:08:50.830 --> 00:08:52.785 align:middle line:84% you're just going to fold it in half again. 00:08:52.785 --> 00:08:54.160 align:middle line:84% And then you've got this little-- 00:08:54.160 --> 00:08:54.925 align:middle line:90% So easy. 00:08:54.925 --> 00:08:56.350 align:middle line:90% Oops. 00:08:56.350 --> 00:08:57.460 align:middle line:90% Dropped it. 00:08:57.460 --> 00:08:59.613 align:middle line:90% Yeah, just like a little-- 00:08:59.613 --> 00:09:01.030 align:middle line:84% I call it almost like a pie shape, 00:09:01.030 --> 00:09:02.322 align:middle line:90% but it's like a little blossom. 00:09:02.322 --> 00:09:04.570 align:middle line:84% And then we're going to create a little section. 00:09:04.570 --> 00:09:07.363 align:middle line:84% You can just go ahead and pop it on there. 00:09:07.363 --> 00:09:09.280 align:middle line:84% And then as you build that little section out, 00:09:09.280 --> 00:09:13.420 align:middle line:90% it will hold itself up. 00:09:13.420 --> 00:09:14.830 align:middle line:90% And see how cute that looks? 00:09:14.830 --> 00:09:16.150 align:middle line:90% And it's so fun. 00:09:16.150 --> 00:09:17.980 align:middle line:90% Yeah, it is fun. 00:09:17.980 --> 00:09:20.188 align:middle line:84% And there are, of course, many different ways 00:09:20.188 --> 00:09:20.980 align:middle line:90% that you can style. 00:09:20.980 --> 00:09:24.553 align:middle line:84% Some people will make a little flower out of the Salami. 00:09:24.553 --> 00:09:26.470 align:middle line:84% And that's definitely a fun way to incorporate 00:09:26.470 --> 00:09:28.600 align:middle line:84% a theme or a holiday, but this is 00:09:28.600 --> 00:09:32.350 align:middle line:84% a really great straightforward styling trick for any occasion. 00:09:32.350 --> 00:09:34.570 align:middle line:90% So that looks lovely. 00:09:34.570 --> 00:09:37.270 align:middle line:90% And then from there-- 00:09:37.270 --> 00:09:39.430 align:middle line:84% We don't have a ton of space left. 00:09:39.430 --> 00:09:41.000 align:middle line:84% So let's add a little bit more fruit. 00:09:41.000 --> 00:09:42.292 align:middle line:90% We've got some beautiful pears. 00:09:42.292 --> 00:09:44.560 align:middle line:90% I love pears this time of year. 00:09:44.560 --> 00:09:46.210 align:middle line:84% They pair so beautifully with cheese 00:09:46.210 --> 00:09:48.730 align:middle line:84% because they're really light and crisp 00:09:48.730 --> 00:09:50.950 align:middle line:84% and they're not too sweet, so they pair beautifully 00:09:50.950 --> 00:09:51.550 align:middle line:90% with the cheddar. 00:09:51.550 --> 00:09:53.650 align:middle line:84% They're going to go great with this Harbison, which 00:09:53.650 --> 00:09:55.233 align:middle line:84% has a little bit of a stronger flavor, 00:09:55.233 --> 00:09:58.778 align:middle line:84% and the pear is a really nice clean palette for that. 00:09:58.778 --> 00:10:00.820 align:middle line:84% Yeah, I also feel like they lighten up the board. 00:10:00.820 --> 00:10:02.770 align:middle line:84% There's the meats, the cheeses, which 00:10:02.770 --> 00:10:05.860 align:middle line:84% can be a little bit heavier, so it's a nice little fresh moment 00:10:05.860 --> 00:10:06.400 align:middle line:90% there. 00:10:06.400 --> 00:10:09.490 align:middle line:90% Absolutely, yes. 00:10:09.490 --> 00:10:12.040 align:middle line:84% So we just went ahead and cut these really, really thin. 00:10:12.040 --> 00:10:13.690 align:middle line:90% And I like to fan them out. 00:10:13.690 --> 00:10:15.850 align:middle line:84% Again, it looks beautiful, but it also 00:10:15.850 --> 00:10:17.030 align:middle line:90% makes it easier to pick up. 00:10:17.030 --> 00:10:19.960 align:middle line:84% So if you're grazing, you can just grab a slice off the top, 00:10:19.960 --> 00:10:24.140 align:middle line:84% grab a cracker and a piece of cheese and you're on your way. 00:10:24.140 --> 00:10:24.640 align:middle line:90% OK. 00:10:24.640 --> 00:10:26.140 align:middle line:84% And then we can go ahead and fill it 00:10:26.140 --> 00:10:28.010 align:middle line:84% with some nuts and some garnish, and then we 00:10:28.010 --> 00:10:29.600 align:middle line:84% can go ahead and get started on the next one. 00:10:29.600 --> 00:10:30.980 align:middle line:90% So you can grab those pecans. 00:10:30.980 --> 00:10:32.600 align:middle line:84% And if you want to just go to town 00:10:32.600 --> 00:10:34.730 align:middle line:84% and sprinkle them in any open areas. 00:10:34.730 --> 00:10:35.420 align:middle line:90% Perfect. 00:10:35.420 --> 00:10:39.080 align:middle line:84% And these are our adorable Olivewood Nibble Bowls. 00:10:39.080 --> 00:10:41.360 align:middle line:90% The name is even cute. 00:10:41.360 --> 00:10:44.630 align:middle line:84% The olive wood gives it really such a natural organic feel. 00:10:44.630 --> 00:10:47.840 align:middle line:84% As you can see, no two really look exactly alike, 00:10:47.840 --> 00:10:50.870 align:middle line:84% which I think is what makes them really beautiful. 00:10:50.870 --> 00:10:53.840 align:middle line:84% They also have a really organic shape around the top. 00:10:53.840 --> 00:10:54.830 align:middle line:90% These are so amazing. 00:10:54.830 --> 00:10:57.350 align:middle line:84% I feel like you could even plop one on the board 00:10:57.350 --> 00:10:59.810 align:middle line:84% if you wanted a little bit more dimension, 00:10:59.810 --> 00:11:01.460 align:middle line:90% or keep them off to the side. 00:11:01.460 --> 00:11:03.320 align:middle line:90% I would recommend putting-- 00:11:03.320 --> 00:11:06.560 align:middle line:84% this is one where I would say put 6 or even 00:11:06.560 --> 00:11:08.810 align:middle line:84% 12 on your registry, and you'll use them. 00:11:08.810 --> 00:11:10.400 align:middle line:90% Yeah, definitely. 00:11:10.400 --> 00:11:13.040 align:middle line:84% I think the vessels that you choose to add to your board 00:11:13.040 --> 00:11:16.040 align:middle line:84% can make such a statement and such a difference, so I agree. 00:11:16.040 --> 00:11:17.540 align:middle line:90% Love the Olivewood Bowls. 00:11:17.540 --> 00:11:19.700 align:middle line:84% These little black bowls here are great. 00:11:19.700 --> 00:11:24.140 align:middle line:84% They just help bring more style and character to your board. 00:11:24.140 --> 00:11:26.890 align:middle line:84% And they're also practical because if you have a jam 00:11:26.890 --> 00:11:28.640 align:middle line:84% it's obviously something to hold your jam. 00:11:28.640 --> 00:11:30.777 align:middle line:84% They're also great for olives and pickles, nuts, 00:11:30.777 --> 00:11:31.860 align:middle line:90% all those kinds of things. 00:11:31.860 --> 00:11:34.040 align:middle line:90% So you can get really creative. 00:11:34.040 --> 00:11:34.820 align:middle line:90% OK. 00:11:34.820 --> 00:11:37.520 align:middle line:84% So the last element we're going to go ahead and add 00:11:37.520 --> 00:11:38.820 align:middle line:90% is our garnish. 00:11:38.820 --> 00:11:42.290 align:middle line:84% So this is a Cheeseboard Queen signature move, 00:11:42.290 --> 00:11:44.390 align:middle line:90% is to style with fresh herbs. 00:11:44.390 --> 00:11:47.060 align:middle line:84% And this isn't necessarily for eating. 00:11:47.060 --> 00:11:50.060 align:middle line:84% It's really just to bring the whole board together. 00:11:50.060 --> 00:11:51.350 align:middle line:90% It's a really fresh element. 00:11:51.350 --> 00:11:52.430 align:middle line:90% It smells beautiful. 00:11:52.430 --> 00:11:54.530 align:middle line:90% It looks beautiful. 00:11:54.530 --> 00:11:57.455 align:middle line:84% It's optional, but I think it really makes a difference. 00:11:57.455 --> 00:11:59.330 align:middle line:84% So we have this little open pocket right here 00:11:59.330 --> 00:12:01.400 align:middle line:84% by this white piece of cheese, and adding 00:12:01.400 --> 00:12:05.090 align:middle line:84% that little leafy green moment just 00:12:05.090 --> 00:12:07.140 align:middle line:90% adds some fun character to it. 00:12:07.140 --> 00:12:09.050 align:middle line:84% So we'll go ahead and just sprinkle 00:12:09.050 --> 00:12:11.010 align:middle line:90% those into any open areas. 00:12:11.010 --> 00:12:14.480 align:middle line:84% Some of the herbs I like to use most are sage and Rosemary. 00:12:14.480 --> 00:12:15.917 align:middle line:90% Super easy to pick up. 00:12:15.917 --> 00:12:17.750 align:middle line:84% You might even just have some in your fridge 00:12:17.750 --> 00:12:19.940 align:middle line:90% from your other fall recipes. 00:12:19.940 --> 00:12:22.280 align:middle line:84% And it's just a nice way to breathe some extra life 00:12:22.280 --> 00:12:24.050 align:middle line:90% into your board. 00:12:24.050 --> 00:12:26.420 align:middle line:84% I feel like a lot of these ingredients are easy to find. 00:12:26.420 --> 00:12:29.060 align:middle line:84% Would you say-- if people are intimidated 00:12:29.060 --> 00:12:30.650 align:middle line:84% about where to find all these things, 00:12:30.650 --> 00:12:32.275 align:middle line:84% would you say you can find most of them 00:12:32.275 --> 00:12:33.920 align:middle line:84% at your regular old grocery store? 00:12:33.920 --> 00:12:35.360 align:middle line:90% Absolutely, yes. 00:12:35.360 --> 00:12:38.150 align:middle line:84% I would say the cheese section in any grocery store 00:12:38.150 --> 00:12:41.090 align:middle line:84% is going to have a great variety of cheeses and charcuterie. 00:12:41.090 --> 00:12:42.528 align:middle line:84% And, really, you can start simple. 00:12:42.528 --> 00:12:43.820 align:middle line:90% I think it can be intimidating. 00:12:43.820 --> 00:12:45.912 align:middle line:84% The cheese world is extremely vast, 00:12:45.912 --> 00:12:47.120 align:middle line:90% but stick with what you know. 00:12:47.120 --> 00:12:49.780 align:middle line:84% If you know you love cheddar, grab a cheddar. 00:12:49.780 --> 00:12:51.918 align:middle line:84% If you know you don't love Blue Cheese, 00:12:51.918 --> 00:12:53.210 align:middle line:90% you don't have to go with that. 00:12:53.210 --> 00:12:57.740 align:middle line:84% But yes, I think my big thing is that cheese boards are really 00:12:57.740 --> 00:12:59.480 align:middle line:84% for everyone, and anyone can make them 00:12:59.480 --> 00:13:02.150 align:middle line:84% no matter what ingredients you have access to, no matter what 00:13:02.150 --> 00:13:02.780 align:middle line:90% you love. 00:13:02.780 --> 00:13:05.450 align:middle line:84% You don't have to make it according to any sort of rules 00:13:05.450 --> 00:13:06.080 align:middle line:90% or guidelines. 00:13:06.080 --> 00:13:08.247 align:middle line:84% They're definitely-- it's open to whatever you love. 00:13:08.247 --> 00:13:08.933 align:middle line:90% I love that. 00:13:08.933 --> 00:13:10.850 align:middle line:84% And while we're over here, before you move on, 00:13:10.850 --> 00:13:12.860 align:middle line:84% I just want to highlight one more absolutely 00:13:12.860 --> 00:13:14.600 align:middle line:90% showstopping piece here. 00:13:14.600 --> 00:13:17.010 align:middle line:90% This is our Baird Cheese Dome. 00:13:17.010 --> 00:13:19.190 align:middle line:84% So we actually have it disassembled right now, 00:13:19.190 --> 00:13:22.670 align:middle line:84% but the dome would right on top of this tray here. 00:13:22.670 --> 00:13:25.100 align:middle line:84% And the cheese dome is not only functional, 00:13:25.100 --> 00:13:27.050 align:middle line:84% it really creates a great climate 00:13:27.050 --> 00:13:28.790 align:middle line:90% for the cheese to be stored at. 00:13:28.790 --> 00:13:31.460 align:middle line:84% But also, how beautiful, even if you literally just 00:13:31.460 --> 00:13:34.130 align:middle line:84% had three cheeses on here and nothing else 00:13:34.130 --> 00:13:36.410 align:middle line:84% and brought that to your table, stunning. 00:13:36.410 --> 00:13:39.830 align:middle line:84% So this is a really nice good entertaining piece 00:13:39.830 --> 00:13:42.110 align:middle line:84% that I would definitely recommend adding 00:13:42.110 --> 00:13:43.790 align:middle line:90% to your registry as well. 00:13:43.790 --> 00:13:45.530 align:middle line:90% Yeah, definitely. 00:13:45.530 --> 00:13:46.880 align:middle line:90% All right, one board done. 00:13:46.880 --> 00:13:48.028 align:middle line:90% So amazing. 00:13:48.028 --> 00:13:49.820 align:middle line:84% Yeah and even though the size of that board 00:13:49.820 --> 00:13:51.403 align:middle line:84% was a little intimidating, you can see 00:13:51.403 --> 00:13:52.680 align:middle line:90% how quickly it comes together. 00:13:52.680 --> 00:13:54.740 align:middle line:84% So I really love to think of a cheese 00:13:54.740 --> 00:13:57.562 align:middle line:84% board as a really nice, simple, no cook appetizer. 00:13:57.562 --> 00:13:59.270 align:middle line:84% So when you have the rush of the holidays 00:13:59.270 --> 00:14:01.580 align:middle line:84% it's something you can really quickly pull together 00:14:01.580 --> 00:14:04.340 align:middle line:84% and it will be that really nice show stopping moment. 00:14:04.340 --> 00:14:07.070 align:middle line:84% So I just wanted to touch on that, too. 00:14:07.070 --> 00:14:08.370 align:middle line:90% So next we can do this one. 00:14:08.370 --> 00:14:08.870 align:middle line:90% Yes. 00:14:08.870 --> 00:14:11.450 align:middle line:90% So this is our Monogram Board. 00:14:11.450 --> 00:14:13.940 align:middle line:84% I love this one, especially for a registry. 00:14:13.940 --> 00:14:17.270 align:middle line:84% How fun to get this with your new last name or even 00:14:17.270 --> 00:14:20.120 align:middle line:90% get two with your first names. 00:14:20.120 --> 00:14:23.930 align:middle line:84% This is a marble and mango wood construction, 00:14:23.930 --> 00:14:27.200 align:middle line:84% and then it has this beautiful inlaid brass 00:14:27.200 --> 00:14:28.170 align:middle line:90% for the letter detail. 00:14:28.170 --> 00:14:30.260 align:middle line:90% We have an E for Emily. 00:14:30.260 --> 00:14:32.240 align:middle line:84% And this is just such a nice size 00:14:32.240 --> 00:14:37.170 align:middle line:84% for two people, four people, one person if you're really hungry. 00:14:37.170 --> 00:14:37.880 align:middle line:90% Yes. 00:14:37.880 --> 00:14:39.650 align:middle line:90% But it's really beautiful, too. 00:14:39.650 --> 00:14:41.390 align:middle line:90% Yes, I love the size of this. 00:14:41.390 --> 00:14:44.572 align:middle line:84% And also great if you're having a larger spread of appetizers, 00:14:44.572 --> 00:14:47.030 align:middle line:84% this would be-- but you still want to have a cheese moment, 00:14:47.030 --> 00:14:49.460 align:middle line:84% this is a nice petite size that would fit in perfectly 00:14:49.460 --> 00:14:50.790 align:middle line:90% with the rest of your spread. 00:14:50.790 --> 00:14:52.957 align:middle line:84% So we're going to go a little smaller with this one. 00:14:52.957 --> 00:14:54.810 align:middle line:90% And I wanted to touch on scale. 00:14:54.810 --> 00:14:57.860 align:middle line:84% So on that board there, we were able to have larger elements 00:14:57.860 --> 00:14:59.780 align:middle line:84% because it was such a large board. 00:14:59.780 --> 00:15:02.962 align:middle line:84% So we have that larger ramekin, we have the larger cheeses, 00:15:02.962 --> 00:15:05.420 align:middle line:84% but for this one we're going to stick a little smaller just 00:15:05.420 --> 00:15:08.160 align:middle line:84% so the items on the board don't overwhelm it. 00:15:08.160 --> 00:15:10.040 align:middle line:84% So I have this small jar of honey. 00:15:10.040 --> 00:15:14.720 align:middle line:84% That will be really our only key vessel or jar, just 00:15:14.720 --> 00:15:16.280 align:middle line:84% because I don't want to overwhelm 00:15:16.280 --> 00:15:18.020 align:middle line:90% the rest of the board. 00:15:18.020 --> 00:15:21.740 align:middle line:84% And like tondo, this marble and wood 00:15:21.740 --> 00:15:23.550 align:middle line:84% is also part of a bigger collection. 00:15:23.550 --> 00:15:25.420 align:middle line:84% So if you like this vibe, there's 00:15:25.420 --> 00:15:27.010 align:middle line:90% a lot more where it came from. 00:15:27.010 --> 00:15:29.470 align:middle line:90% More boards, serving pieces. 00:15:29.470 --> 00:15:32.350 align:middle line:84% You can really go all out for marble and wood, 00:15:32.350 --> 00:15:35.590 align:middle line:84% same with tondo, which makes it really easy when you're 00:15:35.590 --> 00:15:36.970 align:middle line:90% building a registry, too. 00:15:36.970 --> 00:15:37.690 align:middle line:90% Yeah, definitely. 00:15:37.690 --> 00:15:40.262 align:middle line:84% I'm just going to place these here while we work. 00:15:40.262 --> 00:15:41.470 align:middle line:90% I did want to touch quickly-- 00:15:41.470 --> 00:15:43.490 align:middle line:84% I'm going to slice up some cheeses for this one. 00:15:43.490 --> 00:15:46.840 align:middle line:84% So we've got a nice Gruyere cheese here, really simple, 00:15:46.840 --> 00:15:48.550 align:middle line:90% classic French cheese. 00:15:48.550 --> 00:15:51.370 align:middle line:84% It pairs beautifully with a lot of fall produce. 00:15:51.370 --> 00:15:52.390 align:middle line:90% Again, with the pears. 00:15:52.390 --> 00:15:54.640 align:middle line:84% It would be beautiful with some of these persimmons 00:15:54.640 --> 00:15:57.050 align:middle line:90% that we have here. 00:15:57.050 --> 00:15:59.080 align:middle line:84% And I just wanted to talk through slicing, 00:15:59.080 --> 00:16:01.810 align:middle line:84% because I always get a lot of questions about how to properly 00:16:01.810 --> 00:16:03.260 align:middle line:90% slice and prep cheeses. 00:16:03.260 --> 00:16:06.340 align:middle line:84% So for a cheese that comes in a block shape like this, 00:16:06.340 --> 00:16:09.310 align:middle line:84% we want to create these nice little thin matchsticks, 00:16:09.310 --> 00:16:10.760 align:middle line:90% is what I like to call them. 00:16:10.760 --> 00:16:14.050 align:middle line:84% So it's really just slicing nice and thin. 00:16:14.050 --> 00:16:15.640 align:middle line:90% Any kitchen knife will do. 00:16:15.640 --> 00:16:18.910 align:middle line:84% Honestly, if you don't have specific cheese knives, 00:16:18.910 --> 00:16:21.430 align:middle line:84% you don't have to run out to the store and get them. 00:16:21.430 --> 00:16:23.310 align:middle line:90% Any kitchen knife will do. 00:16:23.310 --> 00:16:26.000 align:middle line:84% And we're just going to cut a few more slices 00:16:26.000 --> 00:16:28.000 align:middle line:84% and we'll go ahead and plate them on that board. 00:16:28.000 --> 00:16:30.500 align:middle line:84% Again, it's a smaller board so we don't want to overwhelm it 00:16:30.500 --> 00:16:31.460 align:middle line:90% with any one item. 00:16:31.460 --> 00:16:36.160 align:middle line:84% So we're going to do a little smaller pile there. 00:16:36.160 --> 00:16:42.340 align:middle line:84% And then back to the idea around elevating these flat one 00:16:42.340 --> 00:16:43.540 align:middle line:90% dimensional elements. 00:16:43.540 --> 00:16:47.140 align:middle line:84% I like to stack them or fan them so that they kind of come 00:16:47.140 --> 00:16:48.705 align:middle line:90% up and off the board. 00:16:48.705 --> 00:16:50.080 align:middle line:84% And it just gives them more life, 00:16:50.080 --> 00:16:52.372 align:middle line:84% it's more visually interesting, and, again, practically 00:16:52.372 --> 00:16:53.997 align:middle line:84% it's a little bit easier to pick it up. 00:16:53.997 --> 00:16:54.670 align:middle line:90% Yeah. 00:16:54.670 --> 00:16:56.320 align:middle line:90% So we've got our cheeses. 00:16:56.320 --> 00:16:58.570 align:middle line:84% We're going to stick with just two cheeses on this one 00:16:58.570 --> 00:17:00.400 align:middle line:90% because it is petite. 00:17:00.400 --> 00:17:02.020 align:middle line:84% We can go ahead and add some meat. 00:17:02.020 --> 00:17:03.689 align:middle line:90% We'll do our salami fold again. 00:17:03.689 --> 00:17:05.064 align:middle line:84% If you want to help me with that. 00:17:05.064 --> 00:17:05.920 align:middle line:90% I'm a pro now. 00:17:05.920 --> 00:17:08.460 align:middle line:90% You are. 00:17:08.460 --> 00:17:10.740 align:middle line:90% Awesome. 00:17:10.740 --> 00:17:12.630 align:middle line:90% Where should it go. 00:17:12.630 --> 00:17:15.490 align:middle line:90% Let's do it right in here. 00:17:15.490 --> 00:17:18.270 align:middle line:84% And if you have trouble, if you try the salami fold and you 00:17:18.270 --> 00:17:19.349 align:middle line:84% feel like they're falling apart on you, 00:17:19.349 --> 00:17:20.910 align:middle line:84% you can build a stack in your hand 00:17:20.910 --> 00:17:24.030 align:middle line:84% first before adding it to the board. 00:17:24.030 --> 00:17:26.130 align:middle line:84% I find that to be a helpful tip as well. 00:17:26.130 --> 00:17:28.840 align:middle line:90% 00:17:28.840 --> 00:17:31.940 align:middle line:84% I feel like this is my ideal dinner right here, too. 00:17:31.940 --> 00:17:34.240 align:middle line:84% It doesn't even have to be an appetizer. 00:17:34.240 --> 00:17:37.780 align:middle line:84% This would be the most perfect date night meal. 00:17:37.780 --> 00:17:39.460 align:middle line:84% I do love a cheese board for dinner. 00:17:39.460 --> 00:17:42.377 align:middle line:84% It is one of my favorite, favorite hacks. 00:17:42.377 --> 00:17:43.960 align:middle line:84% Something I thought that would be fun, 00:17:43.960 --> 00:17:46.120 align:middle line:84% thinking about the date night theme, 00:17:46.120 --> 00:17:47.440 align:middle line:90% is to add some sweet elements. 00:17:47.440 --> 00:17:50.950 align:middle line:84% So this cheese here is called a Cranberry Wensleydale, 00:17:50.950 --> 00:17:53.560 align:middle line:84% so it's got a similar texture to a Blue Cheese, 00:17:53.560 --> 00:17:57.130 align:middle line:84% but it has cranberry and none of that funk from Blue Cheese. 00:17:57.130 --> 00:17:58.570 align:middle line:84% So you kind of get the same effect 00:17:58.570 --> 00:18:00.820 align:middle line:84% in terms of how it looks, but it tastes very good 00:18:00.820 --> 00:18:02.450 align:middle line:84% and has a little bit of sweetness. 00:18:02.450 --> 00:18:05.500 align:middle line:84% So I wanted to add some ginger snaps. 00:18:05.500 --> 00:18:08.680 align:middle line:84% Nice fall flavor, nice warm spice, 00:18:08.680 --> 00:18:10.180 align:middle line:84% and it's going to pair really nicely 00:18:10.180 --> 00:18:11.263 align:middle line:90% with all of these cheeses. 00:18:11.263 --> 00:18:14.470 align:middle line:84% I feel like it's not easy to always think of pairing sweet 00:18:14.470 --> 00:18:17.950 align:middle line:84% with savory items, but one of the beauties of a cheese board 00:18:17.950 --> 00:18:20.860 align:middle line:84% is that balance of flavors and how you can mix and match 00:18:20.860 --> 00:18:25.450 align:middle line:84% things and really play around and experiment with the flavors 00:18:25.450 --> 00:18:26.380 align:middle line:90% that you like. 00:18:26.380 --> 00:18:30.380 align:middle line:84% So I really like to add these kind of gingersnap cookies 00:18:30.380 --> 00:18:30.880 align:middle line:90% to a board. 00:18:30.880 --> 00:18:32.830 align:middle line:84% I think they're really fun and unexpected 00:18:32.830 --> 00:18:35.080 align:middle line:84% and they're really cute too, this little flower shape. 00:18:35.080 --> 00:18:36.700 align:middle line:84% What I'm learning is you really can't 00:18:36.700 --> 00:18:39.010 align:middle line:84% go wrong with what you add, which 00:18:39.010 --> 00:18:40.630 align:middle line:90% makes it feel so approachable. 00:18:40.630 --> 00:18:42.250 align:middle line:90% Again, not intimidating at all. 00:18:42.250 --> 00:18:44.235 align:middle line:84% You can really make it your own and do 00:18:44.235 --> 00:18:46.360 align:middle line:84% whatever you want with it and it will be beautiful. 00:18:46.360 --> 00:18:48.250 align:middle line:84% Exactly, it's all about playing around. 00:18:48.250 --> 00:18:49.562 align:middle line:90% And I think too-- 00:18:49.562 --> 00:18:51.520 align:middle line:84% I always encourage people, if there's something 00:18:51.520 --> 00:18:53.770 align:middle line:84% that you want you want to try but you haven't tried it 00:18:53.770 --> 00:18:56.890 align:middle line:84% before, whether it's a cheese or a type of meat or even a fruit. 00:18:56.890 --> 00:18:58.145 align:middle line:90% For example, these persimmons. 00:18:58.145 --> 00:19:00.520 align:middle line:84% I'll be honest, it was something I had never really tried 00:19:00.520 --> 00:19:03.340 align:middle line:84% before I got really into cheese and charcuterie 00:19:03.340 --> 00:19:05.680 align:middle line:84% and they've grown to be one of the things I look forward 00:19:05.680 --> 00:19:06.550 align:middle line:90% to most in the fall. 00:19:06.550 --> 00:19:08.980 align:middle line:84% They're so tasty, they pair beautifully with cheese, 00:19:08.980 --> 00:19:11.530 align:middle line:84% and I just think cheese boards are such a fun way 00:19:11.530 --> 00:19:14.260 align:middle line:84% to try new foods and try new things 00:19:14.260 --> 00:19:16.880 align:middle line:84% that you may not have had before. 00:19:16.880 --> 00:19:18.790 align:middle line:84% So we'll add just a little pocket 00:19:18.790 --> 00:19:20.110 align:middle line:90% of grapes for some color. 00:19:20.110 --> 00:19:23.180 align:middle line:90% 00:19:23.180 --> 00:19:23.680 align:middle line:90% Let's see. 00:19:23.680 --> 00:19:24.190 align:middle line:90% What else? 00:19:24.190 --> 00:19:25.720 align:middle line:84% We can add some blueberries there 00:19:25.720 --> 00:19:26.950 align:middle line:84% because we're going with the sweet theme. 00:19:26.950 --> 00:19:27.790 align:middle line:84% Do you want to add some blueberries? 00:19:27.790 --> 00:19:28.290 align:middle line:90% Perfect. 00:19:28.290 --> 00:19:30.920 align:middle line:90% All right. 00:19:30.920 --> 00:19:32.240 align:middle line:90% It's a nice color contrast. 00:19:32.240 --> 00:19:32.870 align:middle line:90% Yeah. 00:19:32.870 --> 00:19:36.520 align:middle line:90% It pulls in that burgundy color. 00:19:36.520 --> 00:19:39.270 align:middle line:90% And we'll add some crackers. 00:19:39.270 --> 00:19:40.890 align:middle line:84% Another fun item that would have been 00:19:40.890 --> 00:19:42.750 align:middle line:84% fun to add to this one for a date night 00:19:42.750 --> 00:19:46.320 align:middle line:84% is chocolate as another kind of surprise combo. 00:19:46.320 --> 00:19:48.600 align:middle line:84% Some people don't think to pair cheese and chocolate, 00:19:48.600 --> 00:19:51.940 align:middle line:84% but they can go very beautifully together. 00:19:51.940 --> 00:19:54.390 align:middle line:84% And if you pair it with a glass of wine, even better. 00:19:54.390 --> 00:19:55.960 align:middle line:90% Beautiful. 00:19:55.960 --> 00:19:59.130 align:middle line:84% And then while we're here I can talk about this marble board. 00:19:59.130 --> 00:20:03.450 align:middle line:84% It actually has a wire cheese slicer in the board. 00:20:03.450 --> 00:20:05.670 align:middle line:90% So the wire is really good. 00:20:05.670 --> 00:20:09.720 align:middle line:84% It won't really damage if you have more softer 00:20:09.720 --> 00:20:11.670 align:middle line:84% cheeses like the goat that's here 00:20:11.670 --> 00:20:13.740 align:middle line:90% or even a fresh mozzarella. 00:20:13.740 --> 00:20:17.670 align:middle line:84% It'll really gently cut through and it won't make a mess. 00:20:17.670 --> 00:20:19.650 align:middle line:84% So this is a really nice add too, 00:20:19.650 --> 00:20:22.830 align:middle line:84% and it's that same beautiful marble that we are loving. 00:20:22.830 --> 00:20:23.430 align:middle line:90% Yeah. 00:20:23.430 --> 00:20:26.792 align:middle line:84% And for a soft cheese like that, that's such a good point. 00:20:26.792 --> 00:20:28.500 align:middle line:84% Using a wire like this is the perfect way 00:20:28.500 --> 00:20:30.900 align:middle line:84% to cut it because it doesn't crush the cheese 00:20:30.900 --> 00:20:33.130 align:middle line:84% and you can get really nice clean slices. 00:20:33.130 --> 00:20:35.730 align:middle line:84% This is also great if you are having girls 00:20:35.730 --> 00:20:38.100 align:middle line:84% over for wine night and you wanted 00:20:38.100 --> 00:20:40.080 align:middle line:84% to put out a block of cheese and just 00:20:40.080 --> 00:20:43.170 align:middle line:84% have-- its interactive if people want to cut their own slices. 00:20:43.170 --> 00:20:45.940 align:middle line:84% And it can look really beautiful and be practical as well. 00:20:45.940 --> 00:20:46.440 align:middle line:90% So fun. 00:20:46.440 --> 00:20:47.760 align:middle line:90% Yeah. 00:20:47.760 --> 00:20:49.560 align:middle line:84% So we can go ahead and pop one of these. 00:20:49.560 --> 00:20:52.090 align:middle line:84% We're going to move on to the French Kitchen, right? 00:20:52.090 --> 00:20:52.590 align:middle line:90% Yes. 00:20:52.590 --> 00:20:55.260 align:middle line:84% So this is our French kitchen marble board. 00:20:55.260 --> 00:20:58.470 align:middle line:84% Again, like tondo, like white marble and wood, 00:20:58.470 --> 00:21:01.380 align:middle line:84% we have so much more where this came from. 00:21:01.380 --> 00:21:03.060 align:middle line:84% If you like the French kitchen marble 00:21:03.060 --> 00:21:08.580 align:middle line:84% look we have everything from wine chillers, even items 00:21:08.580 --> 00:21:13.080 align:middle line:84% in bakeware or rolling pin, a pastry board, but also so 00:21:13.080 --> 00:21:15.310 align:middle line:90% many more entertaining pieces. 00:21:15.310 --> 00:21:18.120 align:middle line:84% So this is a really, really beautiful collection. 00:21:18.120 --> 00:21:20.520 align:middle line:84% And again, it's gorgeous because it's marble, 00:21:20.520 --> 00:21:23.010 align:middle line:84% but it's also really neutral, so you can pair it really 00:21:23.010 --> 00:21:25.928 align:middle line:84% well with other materials in your kitchen. 00:21:25.928 --> 00:21:27.720 align:middle line:84% And it really just elevates it a little bit 00:21:27.720 --> 00:21:30.060 align:middle line:90% without being too crazy. 00:21:30.060 --> 00:21:32.275 align:middle line:90% Yeah, absolutely. 00:21:32.275 --> 00:21:34.650 align:middle line:84% Something I wanted to touch on about this board, as we're 00:21:34.650 --> 00:21:37.200 align:middle line:84% thinking about entertaining and all of the parties 00:21:37.200 --> 00:21:39.600 align:middle line:84% we might be going to this season, 00:21:39.600 --> 00:21:43.590 align:middle line:84% the marble board is great for making a board ahead of time. 00:21:43.590 --> 00:21:45.930 align:middle line:84% You can pop this into the fridge before you 00:21:45.930 --> 00:21:47.230 align:middle line:90% start building your board. 00:21:47.230 --> 00:21:48.430 align:middle line:90% It'll get nice and cold. 00:21:48.430 --> 00:21:49.800 align:middle line:90% You can go ahead and assemble. 00:21:49.800 --> 00:21:51.690 align:middle line:84% If you need to, you can pop it back in the fridge 00:21:51.690 --> 00:21:53.648 align:middle line:84% and it's going to keep everything nice and cold 00:21:53.648 --> 00:21:55.570 align:middle line:90% until you're ready to serve. 00:21:55.570 --> 00:21:59.550 align:middle line:84% So it's a secret skill of this board and it looks beautiful, 00:21:59.550 --> 00:22:01.900 align:middle line:84% but it also is great for that purpose as well. 00:22:01.900 --> 00:22:02.640 align:middle line:90% Such a good tip. 00:22:02.640 --> 00:22:03.412 align:middle line:90% Yeah. 00:22:03.412 --> 00:22:05.370 align:middle line:84% OK, so we've gone ahead and plated our cheeses, 00:22:05.370 --> 00:22:07.710 align:middle line:84% and I actually wanted to talk about how we're going 00:22:07.710 --> 00:22:09.300 align:middle line:90% to prepare this block of Gouda. 00:22:09.300 --> 00:22:10.710 align:middle line:90% So this is a harder cheese. 00:22:10.710 --> 00:22:13.020 align:middle line:84% Going back to your point about-- actually, 00:22:13.020 --> 00:22:15.960 align:middle line:84% do you want to grab me one of those marble ones. 00:22:15.960 --> 00:22:17.640 align:middle line:90% Perfect. 00:22:17.640 --> 00:22:20.355 align:middle line:84% So this harder cheese is going to be really hard to slice. 00:22:20.355 --> 00:22:21.480 align:middle line:90% It's been aged quite a bit. 00:22:21.480 --> 00:22:22.560 align:middle line:84% It doesn't have a lot of moisture 00:22:22.560 --> 00:22:24.825 align:middle line:84% and so if you try to cut a nice, clean rectangle 00:22:24.825 --> 00:22:27.540 align:middle line:84% or triangle like we did with that Gruyere, 00:22:27.540 --> 00:22:28.482 align:middle line:90% it's going to crumble. 00:22:28.482 --> 00:22:29.940 align:middle line:84% And that's frustrating and it's not 00:22:29.940 --> 00:22:31.120 align:middle line:84% going to look the way you want it to. 00:22:31.120 --> 00:22:33.270 align:middle line:84% So I like to get ahead of that and just make 00:22:33.270 --> 00:22:36.390 align:middle line:90% intentionally rustic pieces. 00:22:36.390 --> 00:22:37.500 align:middle line:90% You can use a knife-- 00:22:37.500 --> 00:22:39.780 align:middle line:84% or excuse me, a cheese fork like this 00:22:39.780 --> 00:22:42.990 align:middle line:84% or one of those sharper knives and really just break 00:22:42.990 --> 00:22:44.940 align:middle line:90% into that wedge. 00:22:44.940 --> 00:22:46.890 align:middle line:84% There's nothing like real technique about it. 00:22:46.890 --> 00:22:49.230 align:middle line:84% You're digging in and twisting and you 00:22:49.230 --> 00:22:52.497 align:middle line:84% get these nice little rustic pieces that are easy to grab. 00:22:52.497 --> 00:22:54.330 align:middle line:84% You could serve it with this fork next to it 00:22:54.330 --> 00:22:56.400 align:middle line:84% and it would be easy to just pick up the pieces. 00:22:56.400 --> 00:22:59.100 align:middle line:84% And it kind of gets the ball rolling for your guests. 00:22:59.100 --> 00:23:02.100 align:middle line:84% I've found that if you just put that whole wedge on the board 00:23:02.100 --> 00:23:03.852 align:middle line:84% without doing anything before no one wants 00:23:03.852 --> 00:23:05.310 align:middle line:84% to touch it because they don't want 00:23:05.310 --> 00:23:06.370 align:middle line:90% to be the one to mess it up. 00:23:06.370 --> 00:23:08.162 align:middle line:84% They're afraid, they don't know what to do, 00:23:08.162 --> 00:23:10.450 align:middle line:84% so this is a nice way to invite your guests. 00:23:10.450 --> 00:23:12.210 align:middle line:84% This is how you can enjoy this cheese. 00:23:12.210 --> 00:23:13.860 align:middle line:84% And then leave the little fork there 00:23:13.860 --> 00:23:17.880 align:middle line:84% and they can continue making new pieces as the evening goes on. 00:23:17.880 --> 00:23:18.600 align:middle line:90% So good. 00:23:18.600 --> 00:23:19.380 align:middle line:90% Yeah. 00:23:19.380 --> 00:23:22.600 align:middle line:84% OK, so once again we're adding our vessels. 00:23:22.600 --> 00:23:25.900 align:middle line:84% So I've got a little bowl here of some grainy mustard, 00:23:25.900 --> 00:23:27.090 align:middle line:90% which is great for fall. 00:23:27.090 --> 00:23:29.970 align:middle line:84% It's such an unexpected savory twist with cheese. 00:23:29.970 --> 00:23:32.310 align:middle line:84% It would be really tasty with this Gouda. 00:23:32.310 --> 00:23:34.780 align:middle line:84% Might even be fun with this Camembert here. 00:23:34.780 --> 00:23:37.440 align:middle line:84% So we've got the mustard and then we have a classic fig jam. 00:23:37.440 --> 00:23:40.230 align:middle line:84% If you choose any jam flavor for a cheese board 00:23:40.230 --> 00:23:42.670 align:middle line:84% no matter the season, fig jam is the way to go. 00:23:42.670 --> 00:23:44.430 align:middle line:90% It goes with so many cheeses. 00:23:44.430 --> 00:23:46.830 align:middle line:84% It's perfectly sweet without being overly sweet 00:23:46.830 --> 00:23:48.510 align:middle line:90% and it's a classic for a reason. 00:23:48.510 --> 00:23:51.960 align:middle line:84% So I went ahead and plated those with our ramekin 00:23:51.960 --> 00:23:54.300 align:middle line:90% and our black bowl. 00:23:54.300 --> 00:23:56.070 align:middle line:90% And these are also items too-- 00:23:56.070 --> 00:23:58.020 align:middle line:84% again, you can never have too many. 00:23:58.020 --> 00:24:00.390 align:middle line:84% Ramekins are not only perfect for this setting, 00:24:00.390 --> 00:24:03.570 align:middle line:84% but also really functional for baking, prepping 00:24:03.570 --> 00:24:06.060 align:middle line:84% your ingredients for a recipe, getting everything all ready 00:24:06.060 --> 00:24:07.230 align:middle line:90% to go. 00:24:07.230 --> 00:24:08.520 align:middle line:90% Such a good staple. 00:24:08.520 --> 00:24:10.750 align:middle line:90% Yes, absolutely. 00:24:10.750 --> 00:24:14.390 align:middle line:84% Yeah, I use them on almost every board so I cannot second that 00:24:14.390 --> 00:24:14.890 align:middle line:90% enough. 00:24:14.890 --> 00:24:16.682 align:middle line:84% They are a great staple to have on a board. 00:24:16.682 --> 00:24:19.840 align:middle line:84% And they look really nice and classic but not too fancy. 00:24:19.840 --> 00:24:22.030 align:middle line:84% They feel, again, really approachable, 00:24:22.030 --> 00:24:24.430 align:middle line:84% which is what all of these boards are all about. 00:24:24.430 --> 00:24:25.480 align:middle line:90% Exactly. 00:24:25.480 --> 00:24:29.000 align:middle line:84% OK, so I started layering in a little bit of fruit. 00:24:29.000 --> 00:24:30.860 align:middle line:84% We've got some of these black grapes. 00:24:30.860 --> 00:24:31.900 align:middle line:84% I'm going to add some red grapes. 00:24:31.900 --> 00:24:33.692 align:middle line:84% Here, do you want to find a spot for these? 00:24:33.692 --> 00:24:34.780 align:middle line:90% All right. 00:24:34.780 --> 00:24:37.450 align:middle line:84% And then I want to add on this one a little bit more 00:24:37.450 --> 00:24:39.740 align:middle line:84% leaning into that savory side of things. 00:24:39.740 --> 00:24:42.880 align:middle line:84% So we have that savory mustard, the Gouda and the Camembert. 00:24:42.880 --> 00:24:44.380 align:middle line:84% I've got some savory notes, so we're 00:24:44.380 --> 00:24:46.840 align:middle line:84% going to add in some pickles and olives on this one 00:24:46.840 --> 00:24:51.010 align:middle line:90% to lean into that vibe. 00:24:51.010 --> 00:24:52.960 align:middle line:90% So these are called Cornichons. 00:24:52.960 --> 00:24:56.170 align:middle line:84% They're just little baby pickles. 00:24:56.170 --> 00:25:00.460 align:middle line:84% They're another classic cheese board element, super tasty, 00:25:00.460 --> 00:25:01.670 align:middle line:90% and fun to eat. 00:25:01.670 --> 00:25:02.920 align:middle line:90% These are one of my favorites. 00:25:02.920 --> 00:25:04.870 align:middle line:90% They're so delicious and salty. 00:25:04.870 --> 00:25:06.170 align:middle line:90% Oh, so good. 00:25:06.170 --> 00:25:07.110 align:middle line:90% They are very good. 00:25:07.110 --> 00:25:09.610 align:middle line:84% And those can be easily found-- to your question about where 00:25:09.610 --> 00:25:11.202 align:middle line:90% to find some of these items-- 00:25:11.202 --> 00:25:12.910 align:middle line:84% typically, you might have to look for it. 00:25:12.910 --> 00:25:14.050 align:middle line:84% You may not have seen them before, 00:25:14.050 --> 00:25:16.150 align:middle line:84% but they're most likely in the cheese section at your grocery 00:25:16.150 --> 00:25:16.650 align:middle line:90% store. 00:25:16.650 --> 00:25:19.600 align:middle line:84% So look near the olive bar, look near the cheese 00:25:19.600 --> 00:25:22.600 align:middle line:84% and charcuterie section and you should be able to find them. 00:25:22.600 --> 00:25:24.910 align:middle line:84% And then we've got some classic green olives here. 00:25:24.910 --> 00:25:28.678 align:middle line:90% Again, classic staple elements. 00:25:28.678 --> 00:25:30.220 align:middle line:84% When I think about olives for a board 00:25:30.220 --> 00:25:33.907 align:middle line:84% I do recommend getting the pitted olives just to make 00:25:33.907 --> 00:25:34.990 align:middle line:90% it easier for your guests. 00:25:34.990 --> 00:25:38.050 align:middle line:84% However, if you only have olives with the pit in them, 00:25:38.050 --> 00:25:39.970 align:middle line:84% maybe serve your board with a nice little dish 00:25:39.970 --> 00:25:42.363 align:middle line:84% on the side for guests to put their pits in. 00:25:42.363 --> 00:25:43.780 align:middle line:84% This little bowl would be perfect. 00:25:43.780 --> 00:25:44.380 align:middle line:90% There you go. 00:25:44.380 --> 00:25:45.353 align:middle line:90% Yeah. 00:25:45.353 --> 00:25:47.020 align:middle line:84% So we're just going to add some pockets. 00:25:47.020 --> 00:25:48.478 align:middle line:84% So you'll see how we're breaking up 00:25:48.478 --> 00:25:50.380 align:middle line:84% that green color, putting them in two 00:25:50.380 --> 00:25:52.630 align:middle line:90% different areas on the board. 00:25:52.630 --> 00:25:54.430 align:middle line:84% And we can always come back and add more, 00:25:54.430 --> 00:25:58.340 align:middle line:84% but I like to start small and then we can keep adding. 00:25:58.340 --> 00:26:00.160 align:middle line:84% So let's add-- let's get in with our meat. 00:26:00.160 --> 00:26:00.970 align:middle line:84% Do you want to grab the prosciutto? 00:26:00.970 --> 00:26:01.990 align:middle line:90% Yeah. 00:26:01.990 --> 00:26:03.560 align:middle line:84% I think it's under the other side. 00:26:03.560 --> 00:26:04.060 align:middle line:90% Yeah. 00:26:04.060 --> 00:26:06.360 align:middle line:90% 00:26:06.360 --> 00:26:06.900 align:middle line:90% Awesome. 00:26:06.900 --> 00:26:08.370 align:middle line:84% OK and we're going to do the same technique 00:26:08.370 --> 00:26:09.662 align:middle line:90% that we did on the first board. 00:26:09.662 --> 00:26:12.970 align:middle line:90% If you want to just pick a spot. 00:26:12.970 --> 00:26:13.470 align:middle line:90% Perfect. 00:26:13.470 --> 00:26:15.240 align:middle line:90% That's where I was going to say. 00:26:15.240 --> 00:26:16.050 align:middle line:90% She's a proud. 00:26:16.050 --> 00:26:17.070 align:middle line:90% She is, she is. 00:26:17.070 --> 00:26:18.180 align:middle line:90% She's learned so well. 00:26:18.180 --> 00:26:22.380 align:middle line:90% 00:26:22.380 --> 00:26:23.880 align:middle line:90% It's really so much fun. 00:26:23.880 --> 00:26:25.260 align:middle line:90% I can't stress it enough. 00:26:25.260 --> 00:26:29.190 align:middle line:84% Like this looks amazing but so easy. 00:26:29.190 --> 00:26:33.000 align:middle line:84% This would be so fun to do with your partner or friend. 00:26:33.000 --> 00:26:35.970 align:middle line:84% It's really interactive as I'm helping. 00:26:35.970 --> 00:26:38.610 align:middle line:84% It would be fun to do as an activity, too. 00:26:38.610 --> 00:26:41.190 align:middle line:90% Yeah, absolutely. 00:26:41.190 --> 00:26:44.520 align:middle line:84% And as you can see, we have all different prep bowls here. 00:26:44.520 --> 00:26:47.070 align:middle line:84% These ones are a little bit bigger, but, again, great 00:26:47.070 --> 00:26:49.800 align:middle line:84% for getting your ingredients together, serving 00:26:49.800 --> 00:26:53.280 align:middle line:84% next to your board, another one that is just 00:26:53.280 --> 00:26:56.460 align:middle line:90% so good to have in multiples. 00:26:56.460 --> 00:26:58.410 align:middle line:90% Yes, definitely. 00:26:58.410 --> 00:27:01.400 align:middle line:84% OK, so we've got a good start on all of our elements. 00:27:01.400 --> 00:27:02.400 align:middle line:90% Let's add some crackers. 00:27:02.400 --> 00:27:04.567 align:middle line:84% We've got a lot of different types of crackers here. 00:27:04.567 --> 00:27:08.070 align:middle line:84% And I wanted to talk a little bit about crackers. 00:27:08.070 --> 00:27:14.550 align:middle line:84% I personally love to find some artisanal crackers, 00:27:14.550 --> 00:27:17.550 align:middle line:84% avoiding the traditional cracker aisle where you might find Ritz 00:27:17.550 --> 00:27:18.998 align:middle line:90% crackers and things like that. 00:27:18.998 --> 00:27:21.040 align:middle line:84% Of course, there's nothing wrong with those items 00:27:21.040 --> 00:27:22.415 align:middle line:84% and you can choose whatever you'd 00:27:22.415 --> 00:27:23.640 align:middle line:90% like to include on a board. 00:27:23.640 --> 00:27:26.280 align:middle line:84% But there are some really beautiful cracker options, 00:27:26.280 --> 00:27:29.080 align:middle line:84% again, available in the cheese section. 00:27:29.080 --> 00:27:32.130 align:middle line:84% So we have these fig and olive crisps, 00:27:32.130 --> 00:27:35.490 align:middle line:84% which both look gorgeous and then bring 00:27:35.490 --> 00:27:37.470 align:middle line:90% in those fall flavors. 00:27:37.470 --> 00:27:39.990 align:middle line:84% So we're going to go ahead and add some of those. 00:27:39.990 --> 00:27:42.990 align:middle line:84% You could look for those as just a fruit and nut crisp. 00:27:42.990 --> 00:27:44.670 align:middle line:84% A lot of times around the holidays 00:27:44.670 --> 00:27:47.280 align:middle line:84% they can be available in a cranberry and hazelnut 00:27:47.280 --> 00:27:50.550 align:middle line:90% flavor, pumpkin spice flavor. 00:27:50.550 --> 00:27:52.800 align:middle line:84% And the idea with this is you're adding 00:27:52.800 --> 00:27:54.690 align:middle line:84% flavor that won't compete with the cheese 00:27:54.690 --> 00:27:57.760 align:middle line:84% but will complement it and elevate it. 00:27:57.760 --> 00:28:01.500 align:middle line:84% So I like to include at least one type of a flavored cracker. 00:28:01.500 --> 00:28:04.180 align:middle line:84% And then all the other crackers I like to keep really simple. 00:28:04.180 --> 00:28:06.300 align:middle line:84% So these nice artisanal crackers here. 00:28:06.300 --> 00:28:08.077 align:middle line:84% They're just a flatbread cracker. 00:28:08.077 --> 00:28:09.660 align:middle line:84% Again, sometimes they come in flavors. 00:28:09.660 --> 00:28:12.570 align:middle line:84% I believe these are rosemary and sea salt, but very, very 00:28:12.570 --> 00:28:15.900 align:middle line:84% light on the flavor and, again, they're your carb vehicle, 00:28:15.900 --> 00:28:16.800 align:middle line:90% they're the crunch. 00:28:16.800 --> 00:28:19.290 align:middle line:84% They're just adding and complementing the cheese 00:28:19.290 --> 00:28:20.880 align:middle line:90% without fighting with it. 00:28:20.880 --> 00:28:23.700 align:middle line:84% I love the texture and color that these add too. 00:28:23.700 --> 00:28:24.760 align:middle line:90% It's really beautiful. 00:28:24.760 --> 00:28:25.260 align:middle line:90% Yes. 00:28:25.260 --> 00:28:27.010 align:middle line:84% And again, we're just adding a couple here 00:28:27.010 --> 00:28:30.235 align:middle line:84% to get us started and then we would serve more on the side. 00:28:30.235 --> 00:28:31.860 align:middle line:84% And while we're here, these are hiding, 00:28:31.860 --> 00:28:35.670 align:middle line:84% but another beautiful cheese serving option. 00:28:35.670 --> 00:28:39.540 align:middle line:84% This is another set of three, same brassy gold color. 00:28:39.540 --> 00:28:40.650 align:middle line:90% So beautiful. 00:28:40.650 --> 00:28:44.020 align:middle line:84% Again, goes well with all of the boards that we've shown, 00:28:44.020 --> 00:28:46.020 align:middle line:90% so you can really mix and match. 00:28:46.020 --> 00:28:49.620 align:middle line:84% If you want more of a perfect match with your monogram board 00:28:49.620 --> 00:28:52.230 align:middle line:84% then these are great, but they look so beautiful 00:28:52.230 --> 00:28:54.820 align:middle line:84% with the marble, with the acacia wood. 00:28:54.820 --> 00:28:56.250 align:middle line:90% I love these. 00:28:56.250 --> 00:28:58.230 align:middle line:90% I love it. 00:28:58.230 --> 00:29:01.980 align:middle line:84% So thinking about, again, how we create visual interest 00:29:01.980 --> 00:29:04.230 align:middle line:84% and we break up the colors and just make 00:29:04.230 --> 00:29:07.380 align:middle line:84% everything feel very cohesive, one thing I wanted to touch on 00:29:07.380 --> 00:29:10.620 align:middle line:84% is this piece of cheese here, it is actually 00:29:10.620 --> 00:29:12.332 align:middle line:84% a very beautiful piece of Camembert 00:29:12.332 --> 00:29:13.540 align:middle line:90% or wheel of Camembert cheese. 00:29:13.540 --> 00:29:15.630 align:middle line:84% It's really nice and rustic looking, 00:29:15.630 --> 00:29:18.810 align:middle line:84% but it still is a white kind of blob 00:29:18.810 --> 00:29:20.310 align:middle line:84% that sits on the middle of the board 00:29:20.310 --> 00:29:22.260 align:middle line:90% and your eye goes to it first. 00:29:22.260 --> 00:29:25.450 align:middle line:84% So what I love to do is take a couple of blackberries-- 00:29:25.450 --> 00:29:28.410 align:middle line:84% you could do this with other fruit that you're using. 00:29:28.410 --> 00:29:32.355 align:middle line:84% But just to add a little element on top of the cheese there, 00:29:32.355 --> 00:29:35.310 align:middle line:84% it kind of breaks up that white circle 00:29:35.310 --> 00:29:37.680 align:middle line:84% and just brings continuity through the board. 00:29:37.680 --> 00:29:38.410 align:middle line:90% So beautiful. 00:29:38.410 --> 00:29:40.660 align:middle line:84% You can also do that with a little bit of jam if you'd 00:29:40.660 --> 00:29:42.750 align:middle line:84% like, honeycomb, or even the fresh herbs 00:29:42.750 --> 00:29:45.430 align:middle line:90% that we talked about earlier. 00:29:45.430 --> 00:29:50.010 align:middle line:84% OK, let's add in some nuts and a little bit more fruit 00:29:50.010 --> 00:29:52.020 align:middle line:84% and then this one is almost done as well. 00:29:52.020 --> 00:29:55.820 align:middle line:90% 00:29:55.820 --> 00:29:59.060 align:middle line:84% And for the nuts, we're working with these spiced pecans, which 00:29:59.060 --> 00:30:00.470 align:middle line:90% are beautiful this time of year. 00:30:00.470 --> 00:30:01.610 align:middle line:90% They're so sweet. 00:30:01.610 --> 00:30:03.270 align:middle line:90% Got a little bit of cinnamon. 00:30:03.270 --> 00:30:06.650 align:middle line:84% So thinking about fall flavors, I 00:30:06.650 --> 00:30:09.020 align:middle line:84% love to incorporate those classic fall flavors that you 00:30:09.020 --> 00:30:11.960 align:middle line:90% think of, apple and spice. 00:30:11.960 --> 00:30:14.780 align:middle line:84% You can even incorporate pumpkin if that's your jam. 00:30:14.780 --> 00:30:18.440 align:middle line:84% But something that's really, I think, special about a board 00:30:18.440 --> 00:30:23.030 align:middle line:84% is it's a way to take the season's produce and the things 00:30:23.030 --> 00:30:26.040 align:middle line:84% that are in season and really build something around it. 00:30:26.040 --> 00:30:29.900 align:middle line:84% So all of the fruit that we have here today is very seasonal 00:30:29.900 --> 00:30:32.060 align:middle line:84% and it speaks to the fall flavors 00:30:32.060 --> 00:30:34.610 align:middle line:84% and is just really perfect for fall entertaining. 00:30:34.610 --> 00:30:37.430 align:middle line:84% I can totally see myself going to the farmer's market, 00:30:37.430 --> 00:30:39.800 align:middle line:84% getting inspired by all the seasonal produce, 00:30:39.800 --> 00:30:43.010 align:middle line:84% and then just building with, like you said, favorite cheeses 00:30:43.010 --> 00:30:43.910 align:middle line:90% and meats around it. 00:30:43.910 --> 00:30:46.760 align:middle line:84% And it seems so easy with all the great tips. 00:30:46.760 --> 00:30:48.230 align:middle line:90% Yeah, definitely. 00:30:48.230 --> 00:30:50.690 align:middle line:84% OK, we'll add a little bit more fruit. 00:30:50.690 --> 00:30:52.130 align:middle line:84% So, again, we can add some pears. 00:30:52.130 --> 00:30:54.920 align:middle line:84% Let's actually add these red ones for a nice pop of color. 00:30:54.920 --> 00:30:57.420 align:middle line:90% You're good. 00:30:57.420 --> 00:30:59.190 align:middle line:84% And we just cut these nice and thin, 00:30:59.190 --> 00:31:01.130 align:middle line:84% again, just like on the last board. 00:31:01.130 --> 00:31:03.630 align:middle line:84% And we're going to go ahead and add that little stack there. 00:31:03.630 --> 00:31:04.922 align:middle line:90% You've got a nice pop of color. 00:31:04.922 --> 00:31:10.950 align:middle line:90% 00:31:10.950 --> 00:31:12.870 align:middle line:90% So good. 00:31:12.870 --> 00:31:14.940 align:middle line:84% All right, and then we can go ahead and garnish. 00:31:14.940 --> 00:31:16.398 align:middle line:84% And, actually, on this one I wanted 00:31:16.398 --> 00:31:19.530 align:middle line:84% to talk a little bit about another crunch element that 00:31:19.530 --> 00:31:22.080 align:middle line:84% is great in the fall are these little pumpkin seeds 00:31:22.080 --> 00:31:23.100 align:middle line:90% or pepitas. 00:31:23.100 --> 00:31:25.980 align:middle line:84% They add this really beautiful green tone. 00:31:25.980 --> 00:31:27.700 align:middle line:84% And you can, of course, eat them, 00:31:27.700 --> 00:31:29.400 align:middle line:90% but they work as a filler. 00:31:29.400 --> 00:31:31.447 align:middle line:84% So especially on this white board, 00:31:31.447 --> 00:31:33.780 align:middle line:84% we kind of want to break some of that up so I might just 00:31:33.780 --> 00:31:35.447 align:middle line:84% sprinkle-- and you have a bowl there too 00:31:35.447 --> 00:31:39.130 align:middle line:84% if you want to find any open areas. 00:31:39.130 --> 00:31:41.175 align:middle line:84% And it's just that beautiful fall green color. 00:31:41.175 --> 00:31:41.755 align:middle line:90% So pretty. 00:31:41.755 --> 00:31:42.255 align:middle line:90% Yeah. 00:31:42.255 --> 00:31:46.530 align:middle line:90% 00:31:46.530 --> 00:31:48.330 align:middle line:84% And then our last step as always, we'll 00:31:48.330 --> 00:31:54.280 align:middle line:84% garnish with some fresh herbs and we'll be good to go. 00:31:54.280 --> 00:31:54.780 align:middle line:90% All right. 00:31:54.780 --> 00:31:59.005 align:middle line:90% 00:31:59.005 --> 00:31:59.505 align:middle line:90% Perfect. 00:31:59.505 --> 00:32:02.460 align:middle line:90% 00:32:02.460 --> 00:32:04.110 align:middle line:90% And if you can see over here-- 00:32:04.110 --> 00:32:05.880 align:middle line:90% I'll sneak behind you. 00:32:05.880 --> 00:32:09.930 align:middle line:84% Hiding under here is that beautiful dark ebonized 00:32:09.930 --> 00:32:11.530 align:middle line:90% tondo board that I mentioned. 00:32:11.530 --> 00:32:14.760 align:middle line:84% So if this is more your jam, again, three different 00:32:14.760 --> 00:32:17.640 align:middle line:90% shapes in this board. 00:32:17.640 --> 00:32:20.160 align:middle line:90% You can really go multiple. 00:32:20.160 --> 00:32:22.620 align:middle line:84% You can do different fabrications, 00:32:22.620 --> 00:32:23.790 align:middle line:90% but I love this one too. 00:32:23.790 --> 00:32:25.050 align:middle line:90% It's a little bit darker. 00:32:25.050 --> 00:32:29.110 align:middle line:84% The contrast of all this on there would be so beautiful. 00:32:29.110 --> 00:32:29.610 align:middle line:90% I agree. 00:32:29.610 --> 00:32:31.590 align:middle line:84% And you could mix and match with the different tones. 00:32:31.590 --> 00:32:32.965 align:middle line:84% That would be really fun to have. 00:32:32.965 --> 00:32:35.070 align:middle line:84% A collection of the varying tones 00:32:35.070 --> 00:32:38.160 align:middle line:90% would be really beautiful. 00:32:38.160 --> 00:32:39.970 align:middle line:90% All right. 00:32:39.970 --> 00:32:41.050 align:middle line:90% Amazing. 00:32:41.050 --> 00:32:43.330 align:middle line:90% So beautiful. 00:32:43.330 --> 00:32:44.050 align:middle line:90% Well, good. 00:32:44.050 --> 00:32:46.810 align:middle line:84% Well, Emily, thank you so much for being here. 00:32:46.810 --> 00:32:50.710 align:middle line:84% As always, you can go to the link on our stories 00:32:50.710 --> 00:32:54.170 align:middle line:84% to shop everything that we talked about and more. 00:32:54.170 --> 00:32:57.970 align:middle line:84% You can get your tondo, your marble, all of the cheese 00:32:57.970 --> 00:32:59.980 align:middle line:90% knives along with it. 00:32:59.980 --> 00:33:03.010 align:middle line:84% For more registry shopping help, we 00:33:03.010 --> 00:33:05.140 align:middle line:84% have private registry mornings where 00:33:05.140 --> 00:33:08.080 align:middle line:84% you can come in and shop in the crate and barrel store 00:33:08.080 --> 00:33:10.130 align:middle line:90% before it's open to the public. 00:33:10.130 --> 00:33:13.060 align:middle line:84% We also offer one-on-one registry appointments 00:33:13.060 --> 00:33:13.930 align:middle line:90% with an expert. 00:33:13.930 --> 00:33:17.230 align:middle line:84% You can do those both in-store or virtually. 00:33:17.230 --> 00:33:20.680 align:middle line:84% You can sign up for all of those at crateandbarrel.com. 00:33:20.680 --> 00:33:23.050 align:middle line:84% Emily, The Cheeseboard Queen, tell us 00:33:23.050 --> 00:33:26.590 align:middle line:84% where we can find you on Instagram, out in the wild. 00:33:26.590 --> 00:33:29.710 align:middle line:84% Yes, so you can find my account is @cheeseboardqueen. 00:33:29.710 --> 00:33:32.410 align:middle line:84% That's where you'll find all of my tips and tricks. 00:33:32.410 --> 00:33:35.530 align:middle line:84% We'll have lots of fun things coming up for the holidays, 00:33:35.530 --> 00:33:36.643 align:middle line:90% and I'm really excited. 00:33:36.643 --> 00:33:37.810 align:middle line:90% I hope to see you all there. 00:33:37.810 --> 00:33:38.350 align:middle line:90% Amazing. 00:33:38.350 --> 00:33:39.100 align:middle line:90% Thank you so much. 00:33:39.100 --> 00:33:40.160 align:middle line:90% I had so much fun. 00:33:40.160 --> 00:33:41.180 align:middle line:90% I learned so much. 00:33:41.180 --> 00:33:42.490 align:middle line:90% We hope you did, too. 00:33:42.490 --> 00:33:44.410 align:middle line:90% Come back and join us soon. 00:33:44.410 --> 00:33:48.160 align:middle line:84% We will be doing another one of my favorite food groups, pasta, 00:33:48.160 --> 00:33:49.400 align:middle line:90% in the next episode. 00:33:49.400 --> 00:33:50.840 align:middle line:90% So can't wait to see you soon. 00:33:50.840 --> 00:33:52.770 align:middle line:90% Thank you so much. 00:33:52.770 --> 00:33:56.223 align:middle line:90%