Monger’s Board | Photo by Leah LeMoine THE SCENE Charcuterie businesses are all the rage now – I feel like five new ones pop up every time I open Instagram – but my friend, Mahfam Moeeni-Alarcon, was one of the first charcuterie queens to make a big splash here in the Valley. I met Mahfam nearly a decade ago (!!!), when she was working as a wine buyer at Whole Foods in Chandler. She emailed me out of the blue and invited me and a friend to the store...
Putting together a charcuterie plate usually involves selecting some good quality cheeses and cured meats. But if you want to dress things up a bit, Quiessence at The Farm at South Mountain co-owner/chef Dustin Christofolo suggests that you try adding some jardiniere (pickled vegetables) and olive relish.