We all know that since I’ve started ‘What I Ate Wednesday’ it pretty much exclusively consists of me dining out + taking pictures of the glorious food a fabulous chef has prepared…
Well, this week is different! I teamed up with Columbus Craft Meats and their (killer) Charcuterie Sampler to host a rooftop happy hour (on my friend’s gorgeous rooftop deck) in San Francisco. The Columbus team made this oh-so-easy for me by making user-friendly packaging for the anti-chef. The charcuterie plated beautifully and paired easily with the local selections of cheeses, pickled vegetables, olives and wine I snagged at my neighborhood market.
Cultivar’s 2014 Sauvignon Blanc paired perfectly with the charcuterie board and instantly impressed my guests.
Now, the team over at Columbus made the charcuterie sampler for people like me. And by people like me, I mean people who love to eat and socialize but just don’t know how to do it!
The Castelvetrano olives in the white bowl were a major hit. Sometimes referred to as the “rich man’s black olive,” they are easily recognized by their distinctive bright green hue and meaty, buttery flesh. They paired perfectly with the charcuterie and instantly impressed my guests.
Next, I added some fresh basil to the board for a pop of color. I didn’t intend for any of my friends to EAT the basil…but I happened to turn around and catch one of my buddies shoveling it into his mouth…so much for a green garnish!
And of course, there was cheese! For this, I really had to trust my local cheesemonger. He steered me towards a couple different Spanish manchego cheeses and an aged parmesan. The parmesan had peppery notes to it, adding a bit of spice to the board.
Not shown is the KILLER sandwich I made with the leftovers. I took some of the baguette, smothered it in wholegrain mustard and layered the salami and manchego cheese onto it. This sandwich was PURE heaven!
and I know we all love to “Eat Local”
In 1917, the founders of Columbus started air-drying salami in San Francisco’s North Beach neighborhood (my hood). They knew the foggy local climate made their product special. It’s why only slow-aged salami from the Bay Area should be called “Italian Dry.” #FunFact
Columbus has been committed to crafting great-tasting salami and deli meats for almost 100 years. And while a lot has changed since their founding in 1917, the best things have stayed the same!
Trust me, the charcuterie barely survived the shoot without everyone grabbing a sample, followed by seconds, followed by mouthfuls of salami!
What I Ate: Columbus Craft Meats Charcuterie Sampler
Paired with a selection of local, San Francisco cheeses, olives, pickled vegetables and Cultivar wine.
Thank you to Columbus Foods for kindly sponsoring this post. All opinions are 100% honest & completely my own.