Last week I was asked to build a cheese board for a friend. It was her husbands 70th birthday and she had rented this beautiful hotel room overlooking the ocean. All he wanted was some wine, cheese and relaxation on his special day. It was my pleasure to accommodate her request. I actually really love building these smaller boards for clients. Over the past year I've been involved in larger displays for 50-150 people and while those are equally fun for me to put on, there is something very intimate and beautiful about working with a smaller space, fine tuning the ingredients and components of every board and never really knowing how it will end up looking when done.
I enjoy traveling and sourcing some of my ingredients from out of state. I like making my clients feel special when I tell them that this Loch Ness Blackberry preserve was tasted on a small family owned farm in Olympia Washington and flown back in my suitcase just to make it onto that board and be paired with a double cream D'Affinois. There is a Mango marmalade from Guatemala that a girlfriend brought back to me from a trip and a Pear and Rosemary compote homemade from a Farmer's Market Vendor I met in Anaheim. I get giddy over interesting jams and preserves, pickled vegetables, cool chocolates like the one pictures above with Honeycomb and different styles and tastes of charcuterie meats.
What's funny is that I never got in this game for the cheese (no pun intended). It has slowly and surely taken over as a definite passion of mine. So much so, that I'm considering doing it more than part time! It'll be interesting to see what another year of maturity and growth in my work will bring.
On a more personal note, my husband and I are purchasing our first home and laying down a more secure foundation and home base for ourselves and for my business. So for now, we keep pushing forward. Onward and upward as they say.