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Make a Charcuterie Board

Virtual Experience - Friday June 4th

Presented For: Department of Psychiatry - Resident Social
Instructor: Keir Roy, Private Chef
Location: Sanctuary Coworking 

What's in the Box:



Saganash from Fromagerie Kapuskoise in Kapuskasing ,ON -distinct rich and creamy texture and flavour
Game Changer Red Wine from Stonetown Artisan Cheese in St. Mary’s, ON -extremely creamy, soaked in Vineland Estates Winery's Game Changer red wine
Cape Vessey Truffle from Fifth Town Artisan Cheese in PEC, ON -goat cheese with the added punch of black truffle

Premium Cheddar from Fifth Town Artisan Cheese in PEC, ON (Vegetarian Box Only)

-lightly lactic cheese with primary tastes of sweet, sour and salty

Bernese Mountain from Stonetown Artisan Cheese in St. Mary’s, ON (Vegetarian Box Only)

-rich and creamy on the palate with a nice mild tangy flavour
Garlic & Fine Herbs Vegan Cheese from Fauxmagerie Zengarry in Alexandria, ON (Lactose-Free Box Only) -cashew cheese, emulates the flavour of classic Boursin cheese, flavoured with locally grown garlic, fresh parsley, tarragon and thyme
Delicate Vegan Spread from Caju Winds in PEC, ON (Lactose-Free Box Only) -crafted with organic cashews and delicious herbs




Coppa from Creel & Gambrel in Kingston, ON -domestically made Coppa produced in the traditional Italian method
Calabrese from Seed to Sausage in Sharbot Lake, ON -spicy, dry cured salami
Summer Sausage from La Cultura in Belleville, ON -made using time-honoured Italian air-drying techniques




Fig & Rhubarb Jam from Henderson Farms in Wolfe Island, ON -made with organic Sucanat, organic Figs, organic Rhubarb and organic Lemon
Chardonnay Mustard from Cressy Mustard in PEC, ON -handcrafted, small batch mustard made along the shores of Waupoos
Garlic Stuffed Olives from Divina -Zesty pickled garlic complements plump, fruity Halkidiki olives from Mt. Athos 
House-Made Crostini
Mary's Organic Seed Crackers
House-Made Candied Pecans
Fresh Ontario Berries
Wooden Charcuterie Board


Beverage Pairings

Closson Chase Vineyards Chardonnay

Peaches with cream, white flowers, nut brittle, and flinty notes greet the nose.

The mouth is loaded with ripe fruit, wet stone, and a touch of salinity.

Finish is full and complex with great balance of fruit, acid, and barrel tones.

Rosehall Run Pixie Sparking Rose

A frothy blend of Vidal with a touch of Pinot Noir contributing flavour and the distinctive bright salmon colour.

Pixie is barely off-dry, with peach, apricot, and tangerine flavours and lively refreshing acidity throughout the palate.

Stanners Pinot Noir

Intense and bright cherry, smoky oak and cloves flavours, good minerality and finely balanced acidity. 

Frülï Strawberry Beer

Aromas of ripe strawberries with hints of cereal;

lightly sweet, light to medium bodied, with cleansing carbonation,

natural flavours of ripe strawberry and toasted grain, balanced with a refreshingly long and zesty finish.




Pickled Red Onions


  • 1 large red onion, peeled and sliced very thin
  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 1 teaspoon fine sea salt
  • 1–2 tablespoons sweetener (such as maple syrup, honey, sugar, etc.)
  1. Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.)
  2. Combine in a jar. Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.
  3. Marinate. Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)
  4. Serve. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.
Equipment. Small Sauce pot. Mason jar, tongs, measuring spoons and measuring cup.


Garlic Crostini 


  • 1 baguette
  • Olive oil
  • Garlic puree 
  • Sea Salt (to top)


  1. Preheat Oven. Preheat broiler on low. Cut baguette into 1/4" slices and place on a cookie sheet. Brush each slice with olive oil and garlic puree.
  2. Put in the Oven. Place in the oven on a middle rack for about 2 minutes until golden brown. Keep an eye on this as it happens quickly. 
  3. Flip. Remove from the oven and flip each piece. broil for another 2 minutes until golden brown.
  4. Remove and Top. Once removed, sprinkle sea salt to top.

Equipment. Baking sheet pan & pastry brush.

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