Kathryn Coble and Allison Fallin, working moms and partners to high school football coaches, decided they both needed a creative outlet. So they took their love of wine, food, and entertaining, and developed a new business venture — You Are Charcuterie.
The duo creates charcuterie boards filled with fruits, cheeses, vegetables, and spreads. They also take special requests such as vegan, nut-free, individual portions, and holiday themes.
Coble said she has a background in event planning and sales in both the corporate world and in private events. Fallin said she has always loved to host a good party.
“During the quarantine period, I found myself missing these occasions and became obsessed with decorating charcuterie boards,” Fallin said. “When we were able to start having small gatherings, I started making them. After multiple comments by friends and family, the idea of making them as a side gig came to me.”
They are currently offering charcuterie spreads on their boards that customers can return. Or, customers have the option to have the You Are Charcuterie team design a spread on their personal boards that fit their specific occasion and style.
Earlier this month they launched to-go options which are disposable boxes filled with the same treats but ideal for the convenience of travel, gifting, movie nights at home, business meetings, and more.
Coble also assists customers with wine consultations.
“This can be as simple or as complex as making suggestions to customers on which type of wine would go good with our boards, planning food and wine pairing menus for dinner parties, educational sessions on wine, private wine tastings, and more,” she said.
Coble and Fallin are accepting orders via social media, phone or email. They are also hosting an in-person holiday preview and pre-order at Studio Slant’s Holiday Open House on Nov. 7. This will allow customers to try products as well as place Thanksgiving, Christmas, and any other orders.
Fallin said customized charcuterie boards are for every occasion.
“We hope to bring every customer something that is uniquely theirs,” she said. “Just because the word charcuterie technically is referring to cured meats, does not mean this has to be the focus of one’s order. Our foundation will be on meats and cheeses but hope to individualize every order into beautifully delicious creations.”
Fall said they hope to build fun creations such as a brunch board filled with pastries, doughnuts and fruit; kid-friendly boards with snacks and treats fit for kids; dessert boards topped with macaroons, gourmet cookies, and fine candies; color-themed boards to match baby or wedding showers; and other holiday themes.
“Don’t let anyone treat you like deli-counter lunch meat,” Coble said. “You are charcuterie, baby. You. Are. Charcuterie.”