THE SUNDAY SANTAN SUN NEWS | DECEMBER 20, 2020
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All aboard: These restaurants’ charcuteries make the cut za, grilled piquillo pepper, Castelvetrano olive, marcona almond, fig mostarda and grilled bread. The board serves two to four people. North Italia, 15024 N. Scottsdale Road, Scottsdale, 480-948-2055, northitalia.com, $17.
BY ANNIKA TOMLIN Staff Writer
Most people think of a meat and cheese plate as a last-minute buy at the grocery store for an upcoming party. However, charcuterie boards put together way more than just your average deli meat and cheese. Styled with fruit, flowers and other accompaniments to go along with the array of meat and cheese choices, charcuterie boards are picture worthy restaurant items that the whole table can enjoy. The following restaurants put the cute in charcuterie.
PEACOCK WINE BAR
Peacock Wine Bar offers three boards to accompany wine. The Peacock’s Choice Board is an assortment of meats and cheeses and accompaniments that the chef chooses for you. Or your own with three meats ranging from calabrese salami and Iberico chorizo along with three cheeses like manchego or port wine derby finished off with three accompaniments such as spicy pickled asparagus or fig spread. There is also a cheese board that includes four cheeses of choice and three accompaniments. All boards come with almonds, crackers and naan. Peacock Wine Bar, 1525 N. Gilbert Road, Gilbert, 480-590-1586, peacockwinebar.com, $20-$25.
Formerly known as Cuisine & Wine Bistro-Gilbert, B Gastrobar is renovated and rebranded and still serving delicious made from scratch food. It offers three different boards—mixed board with two cheeses, two meats, grilled bread, fruit, nuts and pickles; fried brie board served with garlic bread and raspberry jam; and burrata board with fig jam, roasted pistachios and grilled bread. B Gastrobar, 1422 W. Warner Road, Gilbert, 480-497-1422, bgastrobar.com, $15-$18.
COPPER AND LOGS
Owned by the Buschtetz family who also owns B Gastrobar, Copper and Logs offers its rendition of a charcuterie board. The C&L Board features an assortment of cheese and cured meats served with addition condiments like jam and fruit and nuts. Copper and Logs, 832 S. Greenfield Road, Suite 101, Gilbert, 480-590-4260, copperandlogs.com, $16.95.
There is more to Humble Pie than just great pizza. They have a board literally called the Smorgasboard, which is their antipasto extravaganza of charcuterie with cheese, hummus,
PEDAL HAUS BREWERY
Copper & Logs in Gilbert is one of many area restaurants with delectable boards. (Special to SanTan Sun News)
artichokes, wild mushrooms, crispy Brussels sprouts and their very own forno bread. Humble Pie, 6149 N. Scottsdale Road, Scottsdale; 480-556-9900, humblepieusa.com, $17.
Merkin’s guests can pick and choose what locally produced meat and cheeses they would like on their charcuterie boards that come with a chef’s selection of housemade accompaniments. Cheeses from Rovey Dairy in Glendale
include pecorino, gouda and cheddar, along with goat cheese from Crow’s Dairy in Buckeye. Wagyu summer sausage is available from Rovey Farms in Glendale as well as bundnerfleisch, schinken and blutwurst from German Sausage Co. in Phoenix. Merkin Vineyards, 7133 E. Stetson Drive, Suite 4, Scottsdale, 480-912-1027, merkinoldtownscottsdale.com, $11-$52.
MINGLE + GRAZE
Part of the fun of charcuterie boards is picking out what you want on the board. Mingle and Graze lets customers do exactly that with a build-your-own board broken down in four steps— step one, pick between two, three or four cheeses; step two choose meats including prosciutto and Mortadella; step three choose accompaniments such as artisan jams or fresh and dried fruits; and step four choose the type of bread or crackers to stack everything on top of. Mingle + Graze, 48 S. San Marcos Place, Chandler, 480726-2264, mingleandgraze. com, $10-$32.
The single Chef’s Board at North Italia really packs a punch. It is comprised of prosciutto di parma, spicy coppa, Gilbert’s Peacock Wine Bar near the Mesa border has a board brimming with hearty munchies. pecorino stagionato, crescen(Special to SanTan Sun News)
Each of the two Pedal Haus Brewery restaurants offers a separate shareable board. The Chandler location has a meat and cheese board including prosciutto, soppressata, Irish cheddar, smoked gouda, cherry balsamic onions, Marcona almonds, olives and crostini. The Tempe location serves a sausage and charcuterie board with andouille sausage, beer braised brat, prosciutto di parma, soppressata, Irish cheddar, balsamic and cherry onions, Marcona almonds, house marinated olives, crostini and haus mustard. Pedal Haus Brewery, 730 S. Mill Avenue, Tempe, 480-314-2337; 95 W. Boston Street, Chandler, 480-656-1639, pedalhausbrewery.com, $16.
Postino offers four charcuterie boards. The Bounty has crispy cauliflower, market vegetables, guindilla pepper, spicy Marcona almond, herb cucumber cream and smoked almond hummus. The cheese board dishes up an artisan cheese trio, assorted nuts, quince jam and toasted bread. The Butcher’s Block brings together artisan meats and cheeses, smoked almond hummus, asparagus, olives, assorted nuts and crostini. Lastly, the Pub Board ties in soft pretzel, Schreiner’s chorizo, cornichon, aged cheddar and Peruvian corn nuts. Postino, 302 N. Gilbert Road, Gilbert, 480-632-6363, postinowinecafe.com, $14.25-$15.50.
QUEEN CREEK OLIVE MILL
Queen Creek Olive Mill offers more than just olives at its restaurant. It has an antipasto board that includes artisan meats and cheeses, chardonnay herb mascarpone, roasted vegetables, Sonoran spicy beans, Cerreta dark chocoSee
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